DOCSLIB.ORG

On the Road 50 States Fifty

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On the Road 50 States Fifty On the Road 50 states fifty Visit some of these taco spots on During our search for America’s Cooking Channel’s tastiest tacos, we discovered that chefs Taco Trip, hosted tacos by Aarón Sánchez, will stuff anything into a tortilla: mac and cheese, 8 p.m. Sunday, hearts of palm, octopus. Our taco team tried April 27. Turn to find a hundreds of them to come up with this list of the taco nearL you! Spicy BBQ Pork Taco at Agave Grill in best taco in every state (and D.C., too!). Wherever Hartford, CT you are, these picks are worth the trip. 164 FOOD NETWORK MAGAZINE G MAY 2014 MAY 2014 G FOOD NETWORK MAGAZINE 165 On the Road ALABAMA ALASKA ARIZONA ARKANSAS Grilled Catfish Taco Copper River Carne Asada Taco Chorizo Taco Kowaliga Restaurant, Salmon Taco El Güero Canelo, Tucson Local Lime, Little Rock Alexander City Baja Taco, Cordova Hot dogs are the specialty of the These little winners are proof This classic Southern taco is the The salmon here is as fresh house here, but the carne asada that a tiny taco can be big on best reason to visit Kowaliga. as you can get—it’s caught tacos are the reason lunch lines flavor. They’re packed with a mix Another: Hank Williams penned nearby and served on a tortilla wrap around the restaurant. You of chorizo, caramelized pineapple “Kaw-Liga” about a wooden smothered with salsa, chipotle get to top them yourself with and jack cheese—and each one Indian that once held court here. mayo and shredded cabbage. veggies, avocado crema and is gone in two bites. $10.50 for $5; 295 Kowaliga Marina Rd.; $5.25; 1 Harbor Loop Rd.; three kinds of salsa. $2; multiple three; 17815 Chenal Pkwy.; kowaligarestaurant.com bajatacoak.com locations; elguerocanelo.com locallimetaco.com GEORGIA Mac Daddy Taco Bad Dog Taqueria , Atlanta Get here early! Chefs make only CALIFORNIA COLORADO about 75 of these off-the-menu Short Rib Taco Pork Belly Taco tacos daily. They’re strange but Kogi BBQ, Los Angeles Pinche Tacos, Denver great: tomato-corn tortillas stuffed Mention “Korean tacos” in Visitors drive from several with four-cheese pasta. $9; 1579 Los Angeles and locals will towns away to dig into this pork N. Decatur Rd.; baddogtaco.com lead you here: Chef Roy Choi’s belly taco: a thick slice braised caramelized short rib taco in orange juice and vinegar, topped with chili-soy slaw served with candied garlic and started a citywide Korean taco a side of dipping jus. trend in 2008. $2.29; multiple $3.50; two locations; locations; kogibbq.com tacostequilawhiskey.com CONNECTICUT DELAWARE HAWAII IDAHO ILLINOIS INDIANA Spicy BBQ Pork Taco Tacos de Pescado Spicy Ahi Tempura Corned Beef Taco Birria Skirt Steak Taco Agave Grill, Hartford El Dorado Restaurant, FLORIDA Shrimp Taco Crooked Fence Barrelhouse, Birrieria Zaragoza, Chicago La Chinita Poblana, Rehoboth Beach Garden City Indianapolis You can order these blue corn Fried Chicken Taco Surf N Turf Tacos, Honolulu The menu proves just how tortillas with all sorts of fillings, Mahi mahi is called dorado in Huahua’s Taqueria, You wouldn’t think to put sushi This unusual taco is a hit with much regulars love birria, slow- All of the dishes at this fusion Miami Beach but barbecue pork is the most Spanish, and that’s the filling of fillings inside a taco, but it’s a Idaho’s Irish population. Chefs roasted, mole-marinated goat: taqueria are Asian-inspired, and loved. Fans say the tacos are as the most popular taco here: The Even past midnight, crowds form at smart move: Tempura shrimp serve traditional corned beef It’s one of the few things sold this one is the tastiest: curry- close to Mexican street food as fish is beer-battered and topped this hot spot for the fried chicken taco and spicy tuna are even better in a not-so-traditional way: here. Place an order and you’ll and-citrus skirt steak topped you can find in Connecticut. with a mayo sauce and cabbage. with jalapeño cornbread croutons. topped with pico de gallo in a beer-braised, on a corn tortilla. get a side of tortillas to build with avocado crema and fresh $11 for two; 100 Allyn St.; $3.75; 18766 John J. Williams $3.99; 1211 Lincoln Rd.; corn shell. $5; two locations; $9 for two; 5181 Glenwood St.; your own tacos. $10.50; 4852 herbs. $3; 927 E. Westfield HI: DUSTIN HARA. IL: NAOMI EZQUIVEL. IN: AMY DRENTLAW-ROSE. IN: AMY EZQUIVEL. HARA. IL: NAOMI HI: DUSTIN agavect.com Hwy.; eldoradorehoboth.com huahuastaco.com ERIC SHIN. AK: ANDRA DOLL. AZ: BRINK MEDIA. AR: ARSHIA KAHN. CA: LANDS. AL: RUSSELL HICKS. PAIGE STYLING: KIMM; PROP JAMIE STYLING: FOOD TESTANI; CHRISTOPHER MAIN PHOTOS: surfnturftacos.com cfbarrelhouse.com S. Pulaski Rd.; 773-523-3700 Blvd.; lachinitapoblana.com 166 FOOD NETWORK MAGAZINE G MAY 2014 MAY 2014 G FOOD NETWORK MAGAZINE 167 On the Road IOWA KANSAS KENTUCKY LOUISIANA NEBRASKA NEVADA NEW HAMPSHIRE NEW JERSEY Original Flour Taco Buena Terra Taco Soft Shell Crab Taco Bánh Mì Taco Al Pastor Taco Silencio Taco Taco de Carne Asada Barbacoa de Tasty Tacos, Statewide Taco Republic, Kansas City Holy Molé taco truck, Pho Bistreaux, New Orleans La Choza Restaurant, Omaha China Poblano, Las Vegas Mixteca Taqueria y Cantina, Costilla Taco Louisville Durham The Tasty Tacos chain has You won’t have trouble finding This NOLA restaurant is known Many traditional pork tacos Renowned Spanish chef The Taco Truck, multiple locations been around for 53 years, and Taco Republic—it’s in a former These aren’t your everyday for its quirky multi-culti mash- are topped with pineapple, but José Andrés has created an This garlic-and-chili- this deep-fried beef taco— gas station. The popular seafood tacos: Fried soft shell ups. The banh mi taco has all the fruit gets extra play at this unusual, irresistible combo: marinated tri-tip taco gets This taco quickly went from a created by the owner’s veggie taco is an Argentinian crab and kimchi are served in the fixings of a Vietnamese Salvadoran joint: The pork is lychee and duck tongue in an extra-special topping: special to a menu staple: Locals grandmother—has been specialty: fried hearts of palm two steamed corn tortillas and sandwich, but in a lighter marinated in pineapple pieces, a corn tortilla. $5.50; The wild mushrooms foraged from love the extra-tender short rib a Hawkeye State favorite with a mayo-ketchup sauce and drizzled with chipotle mayo. (equally tasty) package. $5.50 then put on the rotisserie to Cosmopolitan of Las Vegas; the woods nearby . braised in a garlic-chile sauce for decades. avocado. $2.95; 500 County $5; Twitter for location: for two; 1200 S. Carrollton caramelize the juices. $1.75; 3708 S. Las Vegas Blvd.; $9 for three; 10 Jenkins Ct.; and served in two corn tortillas. $2.95; tastytacos.com Line Rd.; eattacorepublic.com @HolyMoleTruck Ave.; phobistreaux.biz 5133 S. 25th St.; 402-733-9554 cosmopolitanlasvegas.com mixtecataqueria.com $5 for two; thetacotruck.com NEW MEXICO Navajo Taco Earl’s Family Restaurant, Gallup Navajo fry bread is a statewide favorite, and it tastes even better in taco form. Here, the puffed disks are piled with classic toppings: MAINE MARYLAND MASSACHUSETTS MICHIGAN ground beef, beans and Puerto Nuevo Tilapia Taco Short Rib Ropa Vieja Pollo Rostisado Taco cheese. $13; 1400 Langosta Taco Tortilleria Sinaloa, Baltimore “Double Stack” Taco Dos Hermanos Market, E. Historic Hwy. 66; Ypsilanti Zapoteca Restaurante This spot is known for its The Painted Burro, Somerville 505-863-4201 y Tequileria, Portland homemade tortillas—the staff You don’t have to pick a side The rotisserie chicken taco is Lobster gets extra-special cranks out thousands daily. in the hard-versus-soft tortilla a perennial bestseller at this treatment here: It’s steamed in Regulars love them even more debate: This short rib taco, authentic Mexican market, but beer, sautéed in duck fat and when they’re stuffed with stuffed with three cheeses and you’ll need to plan your visit: served in its shell next to corn Old Bay–seasoned tilapia. roasted poblano, has both. It’s available only on weekends. tortillas. $12; 505 Fore St.; $5; 1716 Eastern Ave.; $8; 219 Elm St.; $1.60; 412 W. Michigan Ave.; zapotecarestaurant.com tortilleria-sinaloa.com thepaintedburro.com 734-487-8839 NV: THOMAS SCHAUER. NH: KAREN SIGLER. THOMAS SCHAUER. NV: MINNESOTA MISSISSIPPI MISSOURI MONTANA Squash and Shiitake Carne El Cerdo Taco Tacos de Ostiones Elk Chorizo Taco Mushroom Taco Babalu Tacos & Tapas, Port Fonda, Kansas City Pescado Blanco, Whitefish Jackson World Street Kitchen, When chef Patrick Ryan tried Chefs here call their food Minneapolis Locals named the menu here to get rid of his oyster tempura “Mountain Mexican,” and Even meat lovers have ordered “Most Innovative” in the weekly taco with jalapeño crema, this taco is a good example: seconds of this hearty veggie paper. A case in point: this pork regulars petitioned for its crema-drizzled elk chorizo taco with pepita salsa. It’s the belly taco with citrus-chipotle return. But you can only get it with arugula, mushrooms brainchild of a former Iron Chef barbecue sauce and peanut from March to September. and caramelized onions. contestant. $6 for two; 2743 slaw. $8.50 for three; 622 $7 for two; 4141 Pennsylvania $12.50 for two; 235 First St.; Lyndale Ave. S.; eatwsk.com Duling Ave.; babalums.com Ave.; portfondakc.com pescadoblanco.com LEWIS. DAVID MO: BONJWING LEE. MT: BECK. MS: TOM LIEN PHOTOGRAPHY.
Load more

Recommended publications
  • Kahla Watkins F All 2018
    FALL 2018 FALL KAHLA WATKINS 1 TABLE OF CONTENTS 目次 INTRODUCTION 4 THESIS STATEMENT 6 METHODOLOGY 8 Books and Articles 8 Interview 11 Observations 11 RESEARCH 12 Background Information 12 Target Market 15 Marketing and Promotion 16 Design Considerations 18 ACTIONS TAKEN 22 Brand Identity 22 Collateral 24 Advertising 28 Web Design 34 Social Media 34 Merchandise 35 CONCLUSION 36 APPENDIX 38 BIBLIOGRAPHY 38 2 3 MISO HUNGRY THESIS INTRODUCTION INTRODUCTION 前書き When I was young I went through the typical middle school anime phase that seems to be a common stage of life. And like most everyone else, I outgrew that interest. However, in recent years my two brothers got me to start watching it again. Because I am older now, my appreciation for the Japanese culture grew. I noticed there were specific Japanese cuisines repeated in each show. One of special dishes was Onigri, which is a rice ball. After seeing the preparation of the dish in several episodes, I thought I would try making it myself. With the help of my mom, we attempted the dish, and it was an epic fail. Wouldn’t it be nice if there were a Japanese food truck that offered genuine Japanese comfort foods such as Onigri? 4 5 MISO HUNGRY THESIS THESIS THESIS 論文 This project involved the marketing and branding of a Japanese food truck called Miso Hungry. This was accomplished through extensive research in the food truck industry, Japanese cuisine, the Japanese pop culture, artists such as Takashi Murakami, and new Japanese design as well as traditional Japanese design.
    [Show full text]
  • Toronto's Food Truck Scene Is a Must-Eat Destination
    FOOD TRUCKS Dig In Toronto’s food truck scene is a must-eat destination By Heather Hudson hen you’re enjoying the vibe of a city, the last thing you want to do is desert the vibrant streetscape to Wrefuel. In Toronto, you don’t have to. Te food truck scene in the city has exploded in recent years, ofering a mouthwatering selection of cuisines from tradition- al fare, like hot dogs and burgers, to the exceptionally creative (fawafe, anyone?). As you cruise around the city or hit the summer’s festi- vals, chances are, you’ll stumble upon a foodie experience just waiting to happen. Better yet, grab a map and consult toronto- foodtrucks.ca (@foodtrucksTO on Twitter) to fnd out where your next gastronomical adventure will be. It’s a great way to explore the city and experience some amazing food that you won’t fnd at a sit-down diner. Need some ideas to get started? Here’s just a small selection of crowd favourites. Hunt them down and get eating! ALIJANDRO’S KITCHEN Billing their food experience as “culinary culture shock,” own- ers Samer Khatib and Tarek Jaber blend Mexican and Mediterranean dishes, including tacos, salads and desserts. Teir signature ofering is the “fawafe,” a wafe cone made from falafel batter. It’s the texture of a sweet wafe cone but with that savoury falafel favour. Try it with standard fllings or dig into the Right: A new taste more substantial avocado chicken fawafe. Bonus for diners sensation: the fawaffle, with dietary restrictions: Te fawafe is naturally gluten-free, Nitr/Shutterstock.com from Alijandro’s Kitchen high in protein and low in carbs.
    [Show full text]
  • Enhancing Competitive Identity in Global Competition: a Comparative Study of Gastrodiplomacy in Malaysia and South Korea
    ENHANCING COMPETITIVE IDENTITY IN GLOBAL COMPETITION: A COMPARATIVE STUDY OF GASTRODIPLOMACY IN MALAYSIA AND SOUTH KOREA Grace Debora Christina Ongkowidjojo and Muhammad A.S. Hikam Abstrak: Perekonomian dunia tengah mengalami perubahan-perubahan yang transformatif dan signifikan, dimana hal ini memberikan ruang dan kesempatan lebih bagi negara untuk bermanuver dalam forum internasional. Meskipun demikian, di saat yang sama, perubahan- perubahan tersebut telah mempertajam persaingan yang makin ketat antar negara dalam hal pendapatan, investasi, dan juga ekspansi ekspor. Dalam konteks ini, peranan identitas yang kompetitif sebagai pendaya-gunaan identitas nasional untuk meningkatkan reputasi suatu negara dilaksanakan untuk mendukung negara tersebut dalam kompetisi ekonomi dunia. Negara- negara dengan identitas kompetitif yang kuat akan mampu bersaing dengan lebih baik dalam ekonomi politik global. Malaysia dan Korea Selatan adalah contoh dari negara-negara dengan kekuatan menengah yang mampu menggunakan identitas kompetitif mereka untuk memperkuat keberadaan dan pengaruh mereka dalam persaingan ekonomi dunia. Kedua negara tersebut telah mengembangkan Gastrodiplomasi mereka sebagai sarana untuk melaksanakan diplomasi budaya dan diplomasi publik yang mendukung kebijakan ekonomi mereka pada tingkat internasional. Tulisan ini akan mengidentifikasi dan menjelaskan perkembangan Gastrodiplomasi sebagai wujud baru dari diplomasi publik dan diplomasi budaya dengan menjadikan Malaysia dan Korea Selatan sebagai studi kasus. Kata Kunci: Gastrodiplomasi, Identitas Kompetitif, Nation Branding, Persaingan Global Introduction The world economy today is transforming toward a more multipolar character, the distribution of global growth and global economic scene is Jurnal Universitas Paramadina Vol. 12 No. 1 Desember 2015 more diffused and no longer dominated by a single country. In this changing international scene, all State actors in the global economy sphere can all play a part.
    [Show full text]
  • Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
    Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an
    [Show full text]
  • 20 15 Category Insight
    20 CATEGORY 15 INSIGHT Savory Ethnic Foods Consumers Exploring and Expanding Savory Ethnic Foods From a sweet staple like yogurt going savory, to the strive for authenticity above all, consumers are expanding the variety of savory food — and their willingness to explore it — bite by bite. Ethnic food, to consumers, means food that is more flavorful than what they usually eat. It means something exciting and exotic. What’s more, consumers are attracted to bold, strong and balanced flavors. While ethnic food means “savory and spicy” flavors to most consumers, the specific attraction to heat varies by Hispanic origin. According Mintel Reports, Hispanics are more likely to look for hot flavors while non-Hispanics seek out savory or other flavor experiences. In the U.S., savory ethnic flavors are taking over space that once belonged to traditional American fare. According to Mintel, the growth on menu items classified as traditional American has been only 1% since 2012, which is a significant slowing. This suggests world cuisines are garnering interest. A recent poll from the National Restaurant Association also shows that consumers are interested in trying new foods, especially in restaurants. So what’s next for these consumers, when they seek out savory ethnic flavor? 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Savory Yogurt Reflects Middle Eastern Cuisine Middle Eastern cuisine is gaining ground in the U.S. An NRA poll showed that 35% of respondents said they eat Middle Eastern food a few times a year. Half of Millennials polled by Mintel claim they ate Middle Eastern food in the previous three months.
    [Show full text]
  • Why Takorean?
    OUR FOOD THE KOREAN TACO EXPERIENCE IS UNIQUE AND ON THE CUTTING EDGE OF RECENT FOOD TRENDS. TAKOREAN COMBINES DELICIOUS KOREAN INSPIRED FLAVORS WITH LATIN-AMERICAN STYLE, PRESENTATION AND SENSIBILITY. WHETHER CUSTOMERS PREFER A SALAD, A WHITE OR BROWN RICE BOWL, OR OUR SIGNATURE KOREAN TACOS – TAKOREAN APPEALS TO MEAT LOVERS AND VEGANS ALIKE. OUR FULLY CUSTOMIZABLE MENU OFFERS FIVE CAREFULLY CURATED PROTEINS, AN ARRAY OF SLAWS, HAND-CRAFTED SAUCES, TOPPINGS, AND GARNISHES TO CREATE DEEPLY FLAVORFUL AND SATISFYING DISHES. AT TAKOREAN YOU WILL SMELL THE FRESHLY GRILLED MEATS AND VEGETABLES BEFORE YOU EVEN LAY EYES ON THE MENU. THE TAKOREAN SYSTEM LEVERAGES OPERATIONAL SIMPLICITY AND LIMITED PREP PERFORMED THROUGHOUT THE DAY TO ENSURE PRISTINE FRESHNESS AND EXPLOSIVE FLAVOR. “CAN YOU SAY YUMMO!!! BECAUSE IT CERTAINLY WAS THAT AND MORE.” - LISA W. “BOTTOM LINE: GAHH....MAY NOT BE TRUE KORE- AN BUT FLAVORS ARE BOMB AND RESEMBLES THE SPICES PRETTY WELL. ALL AROUND THE DIFFERENT OPTIONS BLEND TOGETHER GREAT.” - DAVID L. “SOOOOOO GOOD. THEIR PROTEINS AND TOP- PINGS ARE TOP NOTCH.” - EMILY B. “SUCH GOOD TACOS!! I AM OBSESSED--AND “THE BULGOGI SALAD WITH SPICY KALE WAS SUCH A GOOD PRICE FOR THE SIZE AND QUALI- INSANE!” TY OF THE INGREDIENTS” - BUFFALO B. - DREW L. OUR STORY TAKOREAN’S HIGHLY ACCLAIMED FOOD TRUCK OPENED IN SEPTEMBER OF 2010. FOUNDER AND CEO MIKE LENARD WAS DETERMINED TO PROVIDE AUTHENTICALLY FLAVORED, HEALTHY MEALS TO THE DC MARKET. THE CONCEPT WAS AN INSTANT SUCCESS WITH DROVES OF HUNGRY CUSTOMERS LINING UP AROUND THE BLOCK TO SAMPLE THE FIRST KOREAN TACOS IN DC. SINCE 2010, TAKOREAN HAS OPERATED AS MANY AS FIVE FAST-CASUAL RESTAURANTS OR FOOD HALL STALLS IN THE MID-ATLANTIC AND IS NOW LOOKING TO LICENSE TO THE COLLEGE MARKET.
    [Show full text]
  • LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernández-López
    University of Miami Law School Institutional Repository University of Miami Inter-American Law Review 10-1-2011 LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernández-López Follow this and additional works at: http://repository.law.miami.edu/umialr Part of the Law Commons Recommended Citation Ernesto Hernández-López, LA's Taco Truck War: How Law Cooks Food Culture Contests, 43 U. Miami Inter-Am. L. Rev. 233 (2011) Available at: http://repository.law.miami.edu/umialr/vol43/iss1/13 This Article is brought to you for free and open access by Institutional Repository. It has been accepted for inclusion in University of Miami Inter- American Law Review by an authorized administrator of Institutional Repository. For more information, please contact [email protected]. 233 LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernindez-L6pez* In 2008, a Taco Truck War broke out in Los Angeles ("LA"), California between local authorities, food trucks and loyal custom- ers.' National and local media picked at the story after the Los Angeles County Board of Supervisors passed new regulations, which promised to severely restrict food trucks, referred to as "loncheros"or "taco trucks," in East Los Angeles.2 The authorities and business interests supporting the restrictions argued that the food trucks were a cumbersome and unsightly form of vending. On the opposite side, loncheros, foodies, and those looking for cheap meals viewed the restrictions as a full-frontal attack on local Los Angeles, the food scene, and Mexican food cultures.' Culinary resistance and enforcement of the new restrictions resulted in taco truck litigation.
    [Show full text]
  • Kogi Truck Culture
    UCLA InterActions: UCLA Journal of Education and Information Studies Title Kogi Truck Culture Permalink https://escholarship.org/uc/item/743896px Journal InterActions: UCLA Journal of Education and Information Studies, 7(1) ISSN 1548-3320 Author Choy, Vivian Publication Date 2011-01-28 DOI 10.5070/D471000689 Peer reviewed eScholarship.org Powered by the California Digital Library University of California With featured spreads on the BBC and in the New York Times , and Newsweek , the Los Angeles-based Kogi Korean Taco Truck’s fame has certainly spread beyond the limits of Southern California. Dubbed “America’s First Viral Eatery” by Newsweek (Romano, 2009), excitement has hardly dimmed since its “opening” in November of 2008. The truck’s number of Twitter followers was reaching nearly 76,000 as of October 7, 2010. Founded by Mark Manguera, Caroline Shin-Manguera, and Chef Roy Choi, the Kogi Truck cuisine is a fusion of Mexican eats with a Korean flair. Chef Choi recounts how “these cultures— Mexican and Korean—really form the foundation of this city … Kogi is my representation of L.A. in a single bite” (Romano, 2009). With a current fleet of four trucks (named Roja, Azul, Verde, and Naranja) devoted followers rely on Twitter and the Web to track the trucks’ locations. “Kogi,” meaning “meat” in Korean, is certainly a reflection of what they serve most. Their popular menu items feature tacos and burritos stuffed with Korean BBQ short rib or Korean spicy pork. According to Ben Bergman of National Public Radio, the most well liked entrée consists of the “short rib taco stuffed with marinated beef and topped off with lettuce, cabbage chili salsa and cilantro relish” (Bergman, 2009).
    [Show full text]
  • Mexican Food Culture: White Appropriation in Post-World War II Southern California
    Creating ‘Safe’ Mexican Food Culture: White Appropriation in Post-World War II Southern California Dana Lynn Gibson Craving a taco? Of asada (beef), pollo (chicken), or al pastor (pork)? Do you want cilantro, onions, and salsa on it too? These are the types of questions we ask ourselves when we are in line to get our meal. However, we rarely stop and think about how tacos and Mexican food in general have become part of America’s mainstream cuisine. Living in Southern California, we are all aware of the prominence of Mexican food establishments dotting the landscape. From big corporations like Chipotle and Taco Bell to special event food trucks to little, makeshift stands on street corners, Mexican food heritage is a ubiquitous part of life in Southern California. This research explores how Los Angeles appropriated, “whitewashed,” and exploited Mexican people and heritage through aspects of food culture. Mexican food became an important part of the white suburban leisure lifestyle in the 1950s. By the 1960s, Chicano and union farm worker activists made efforts to both reclaim their culture and fight their oppression. For the purposes of this research, food culture is defined as the actual cuisine itself and all the aspects that are related to the con- sumption, preparation, and the “eating/dining” experience that is attached to it. In addition, the terms “white” and “Anglo” deal with both ethnicity and culture of the population in Southern California. In the early twentieth century, Anglo Americans met Mexican food with skepticism because they perceived it as “unhealthy” and potentially dangerous.
    [Show full text]
  • Les Chateaux Dipping Sauce
    Your distributor of Quality foodservice products! LC103 1/48 LC116 1/100 Wild Mushrooms in a Filo Bundle Chicken Satay These mouth watering delights of sautéed Ready for your chef’s special marinade or portabella, shitake, oyster and fresh white Les Chateaux dipping sauce. Hand cut chicken strips, mushrooms are nestled into a filo bundle. not marinated, are woven in a wooden Finished bundle is sprayed with clarified skewer. Maker of Quality Hand Crafted Hors’ D’Oeuvres butter and oil. LC1252 1/100 Beef En Croute Ala Wellington Fresh Choice beef tenderloin with mush- room duxelle and liver pate wrapped in our all butter puff pastry prepared in the LC192 1/50 true Wellington tradition. Garnished with LC122 1/48 a floral design. Vegetarian Antipasto Skewer Brie with Raspberry Jam in Filo French brie has never been better. We’ve Marinated vegetables and cheese, red blended it with toasted almonds and pepper, black olives, dried apricots, moz- raspberry jam, placed the mixture in a zarella cheese, sundried tomato, fresh bundle, then sprayed with clarified butter basil and a straw mushroom on a knotted and oil. This is a treat you’re sure to love. skewer. Just thaw & serve! LC23 1/50 Mini Pizza Bagels Prepared by hand. Every half mini bagel is topped with an authentic zesty pizza LC196 1/100 sauce, whole milk mozzarella, Romano LC26 1/100 Asiago Cheese & Asparagus cheese, oregano and real Italian spices. Mushroom Caps Tender asparagus coated with Asiago Stuffed with Crabmeat cheese and tenderly wrapped in filo Tender mushroom caps are filled with dough.
    [Show full text]
  • Korean BBQ Tacos by Arnold on September 5, 2009
    Korean BBQ Tacos by Arnold on September 5, 2009 Korean BBQ tacos have been a street food phenomenon since LA’s Kogi BBQ trucks started drawing hundreds of hungry Angelenos to street corners around Southern California. Kogi’s popularity spawned a blatant knock-off, inspired others to start their own mobile food ventures, and compelled other Korean establishments to add Korean tacos to their menus, such as SF’s Seoul on Wheels , Namu , and John’s Snack and Deli, and NY’s Seoul Station). For food bloggers, creating our own version of the dish we don’t have easy access to becomes a fun little project. I set out trying to emulate the famous Kogi taco, and this led me in several directions. I focused specifically on kalbi tacos since I’ve always been a big fan of grilled Korean short ribs. In the past, I’ve relied on jarred marinades, but this time I wanted to make one from scratch. I put out a call for recipes on both Twitter and Facebook, and my friend Kevyn came through with an excellent kalbi marinade. Feel free to use your favorite kalbi recipe if you have one. The question of corn v. flour tortillas doesn’t exist here because tacos should ALWAYS be on corn tortillas, but tortilla size is an important issue. I used 4-inch tortillas because it makes the tacos easy to pick up and eat one handed. However, the smallest tortilla that is carried by most mainstream American supermarkets is 6 inches in diameter, which I generally find too big and unwieldy for taqueria-style or street tacos.
    [Show full text]
  • K -FOOD Com Bining Flavor, H Ealth, and N Ature
    Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher.
    [Show full text]