The American Food Invasion

 Mexico has always had  distinct regional cuisines. There are recipes that have been around for millenia . yet something is happening to the food, mostly in Mexico City. American tastes and flavors are creeping in. This is causing a big backlash and Mexicans are fighting back,

Regular contributor Priya Kirshna wrote about this phenomena in yesterday's Wednesday's New York Times Food section.Mexico City along with other international cities like Barcelona ,Kyoto and Paris are also furious about the influx of tourists  during the height of the season. extra people do put a strain on cities' infrastructure. seasonal visitors also clog up everything from streets to restaurants. They bring their tastes with them, hoping for a taste of home.Mexico City is even a bit more taxed than its' global counterparts. Some Americans come and never go.from 2020 to 2023 the number of temporary residents and renewals of temporary residents cards have doubled to 24,000 according to  report from the newspaper ElPais. Yet this is only seven per cent according to another journal Milenio. Yet whole swaths of Mexico City's food sscne have been distinctly Americanized . New York style restaurants, cafes and wine bars are popping up. There are some Mexico City residents who do embrace this but many do not. They  don;t like the  American prices that come with the food.

Residents like Oscar Rodriguez feel it's a form of colonization.He pointed out the north of the border influences  at his local jugueria or a juice stand in the Condesa neighborhood of Mexico City.It now offers almond milk, peanut butter and protein powder, foods that are really not part of the national diet. He states that foreigners come in with all different sorts of foods that Mexicans have a tendency to adapt them. Yet it's not surprising that American food has taken off here. Crimes rates have dropped making t much safer to visit along with fine dining restaurants such as Quintonol and Pujol. The city has received international acclaim and the first Michilin guide, this is thanks to  Mexico City former mayor  and current president Claudia Sheinbaum She teamed up with Air BNB to attract remote workers from around the world. This dish not sit well with the city's inhabitants. Hundreds of Mexicans protested in the Condesa neighborhood bearing signs that said"GRINGO GO HOME" some eateries catering to American tastes were vandalized. Mexican chefs have been accused of  everything form raising prices to take advantage of serving such dishes as pizza and croissants along with lattes and cappuccinos.

Mexican food should stay Mexican. It's so varied and rich in both history and flavor. These are what makes the cuisine unique.

Easy Sophisticated Dishes

 Fall is the time for sophisticated cooking and baking. That may work on a lazy weekend but what about those hectic week nights?Or those crammed with activities weekends. Luckily there is a solution. Home chefs can make suave looking meals in  the least amount of time.

This was the topic of a keeper pull out section in today's New York Times Wednesday Food section, MAny contributors such as Hetty Lou McKinno n and alexa Weibel o name a few have given recipes that will definitely be in many a home chef;s rotation this fall and winter.The online counterpart of this has one hundred (!!!!) recipes while this has eight. Play around with variations to widen the range.The recipes are even kid friendly so there's no worry of little noses wrinkling in distaste either.  Think of these too for a  Saturday night dinner party with friends. Think of a small party graced with Yasmin's Fahr's chicken with tomatoes and scallions. This is basically a one pot meal with the main ingredients layered in on top of each other and then cooked all together. A truly posh dinner would be Fardeh Sardeghin's orange glazed baked salmon. This is a super easy cook that has a quicky orange glaze that's also used a dressing for the side greens and then baking the salmon in a 325 degree Farenheit oven. The glaze and orange slices is put on the fish twenty minutes before serving.In a similar vein there is Ali Slagle's lemon pepper tofu with snap beans. The only difference is the tofu is seared ina skillet not cooked in the oven.

There are heartiers dishes that are perfect for the chilly nights ahead.Think Hetty Liu McKinnon's buttery red pepper flakes and  mushroom scampi served over spaghetti use cremini or button mushrooms for this . double the amounts if you want something for the next day. Another rib sticking dish is Ali Slagle's skillet pork chops and apples with miso caramel. This is an unusual mix but sure to be a crowd pleaser. Kids will love Kristina Felix's easy chicken tacos. This is first coating chicken thighs in a mixture of any hot sauce, lime juice , chopped garlic cloves and onion powder.The base can be either olive or vegetable oil. The thighs are first cooked then cut up to crisp up more for the taco filling. The tacos are topped with everything form pico di gallo and sour cream. Alexa Webel also gives the creamy and hearty,spicy tomato beans and greens. This is a creamy , almost curry of tomato paste , heavy cream and cannellini or any other white beans.Its topped off with a toasted panko dusted salad. soup lovers will enjoy Dan Pelosis' creamy tortellini soup, rich with heavy cream and tomato paste. Italian sausage and packaged cheese tortellini give it oomph to make it a good main course.

Sophisticated meals can be easy to make. Try these recipes (and others on the site) for a tasty fall supper. everyone will love the flavors. Home chefs will love the easiness of making them.

Fall Food Around The World

It's apple pie and pumpkin spice latter here in the States but what's the fall foods around nd the world? What happening as the weather turned cooler int he Northern Hemisphere?  Are there festivals? Hot drinks? Delicious foods to be roasted under cool skies?

It is the season for pumpkin after all but in Piemonte in Northwestern Italy and also in Germany it's pumpkin soup time. This is a great way to welcome in the chillier season. Pumpkin puree is added to either chicken or vegetable broth along with a sliced sauteed in butter white onion. This adds to the sweet squash flavor and elevates it. Milk or cream is added to the finished soup and cooked white rice can also be added too. The Germans make something similar to welcome in autumn however carrots and potatoes are also added for a thicker and sweeter flavor. Spices too  such as nutmeg are added for a pinch of earthiness.The French feast on one of their most famous dishes - boeuf Bourguignon a rich beef stew highlighted with beef soaked in red wine and beef broth.Carrots , mushrooms and onions are added  a long with such spices as garlic and various herbs.It's served with a warm crusty baguette to sop up the gravy. In Paris a similar dish is made pot au feu, pot of fire. This is  slow cooked beef stew graced with carrots,leeks and turnips along with spices. families love this on a cold Sunday afternoon.

Europe isn;t the only continent that celebrates the coming of fall.Moon cakes will be made for the Mid-Fall festival in many Asian countries such as Vietnam, China and Singapore.They can be bought or made at home from salted egg yolk,alkaline or lye water, honey and bread or cake flour. Savory ones can be filled with mushrooms and red beans. Sweet ones can have everything from honey to pistachios to chocolate  The Koreans call this festival Chuseok and feature the comforting dish of japchae - glass noodles with veggies and meat and jeon - batter fried zucchini and meat. There are also moon cakes filled with nuts and red bean paste. The Chinese welcome autumn with the festival with plenty of duck. This is popular in northern China along with seasonal vegetables like pumpkins, mushrooms and eggplant. The New world, also has good fall dishes as well.Mexicans crave Chiles en Nogada a stuffed poblano pepper dish. It;s filled with a tasty mix of chopped fruit, meat and spices and served with a sweet walnut and pomegranate sauce. On the other border is the hearty Canadian tortiere - a pie filled with  spiced and minced pork, veal or beef.

Fall around the world has so many wonderful dishes. They're flavorful and warming. These are loved during the years crispest days.

Fall Refresh

 Now that we're on the cusp of fall it's time for a seasonal refresh.That means assessing and tossing, revamping and planning. It's time to get ready for the big baking and cooking season ahead.

As I've always pointed out every September, this is the time to remodel the kitchen, Do it now before November arrives. Replace the stove fridge and dishwasher now. right now Lowe's is having an excellent sales on stoves and you can easily get a Whirlpool model for four hundred dollars off The store is also having big sales on their refrigerators and a variety of dishwashers. This is also the time to invest in a good air fryers. These will come in very handy for Thanksgiving and Christmas dinners when there are endless sides to make. Target has a pretty lavender one for $28.00 .This can fry up little sides like Brussels sprouts and smashed potatoes For bigger jobs think about the Ninja for $128, also at Target . Its' fry basket  is perfect for cooking yams and potatoes as well as baking cakes .It's really a versatile addition that you can use all year round  - not just in the fall.Another cool weather addition is the immersion blender. This is perfect for turning chunky soups into creamy ones, You can make some beautifully santiny textured potages with it.

Early fall is also the time for reassessing the spice rack and pantry, The average shelf life of a spice is about three months. Get rid of the older ones now and replace with fresher versions. These will give both sweet and savory recipes the much needed flavor that makes dishes and cakes so distinct. Keep plenty of cinnamon on hand for baking , cooking and topping lattes and cappuccinos. The same goes for nutmeg which can be used in everything from dressings to topping custards. If you still have last year's flour toss it. It can only last up to a year in the fridge. Get a new package because you will need it  for everything form bake sales to Christmas cookies. Also get yeast too. It's good for all those Friday night pizzas as well as creating fun Halloween pizzas too. new baking powder is a must as well. It too is used in all sorts of savory and sweet baked dishes.Now is a good time to check all those cans of beans in the pantry. Usually they will only stay fresh in the can for one or two years. If they're nearing experation time then turn into a tasty crockpot chili or a curried stew. Save the chickpea water or aquafaba for making meringues,

It a' new season. TIme to reassess what you have. Revitalize. Throw out  . Stock up.  Begin the fall season with fresh starts.

Sandwich Spins

This is sandwich season. These quick lunches have found their way back into backpacks and brown bags. Yet they can get boring. what to do > Spin them a little to make them the kind of lunch kids will not want to trade.

It all starts with the bread. What is the best white bread? Obviously the home made kind.Make and bake it if you have the time on a Saturday or Sunday. everyone will appreciate the sweet home baked taste and it does elevate the fillings to the next level. However not to worry if you can't Lidl has excellent freshly made loaves daily. TRy their walnut loaf which is dense and perfect for such fillings as ham and roast beef. Pepperidge farms also has some good loaves that more or less taste like homemade slices. They also have excellent rye and pumpernickel loaves too. These last can spruce up any ordinary filling You can also vary  the breads by subbing in French baguettes  -  good with tuna salads or Italian loaves. This last is excellent for leftover meatballs.Individual rolls are also a great base for any sandwich. There's' a chewiness to them that  adds to the lunch experience. A lighter option  would be a wrap. You can put anything in it from cut veggies to chicken Caesar salad. Kids would love it before it;s held like a burrito.Pita pockets are another low calorie option . These can be stuffed with everything from traditional hummus to eggs salad.

FIllings can vary. There are some kids who swear on peanut butter and jelly year after year. This gets old fast.  You could swap out the jelly for bananas and chocolate chips. Sub in almond butter instead for a lighter flavor. Give this American classic a Gallic twist by serving it on a croissant ( think Lidl for these .They have the perfect ones, buttery , with a crackly crust) Sunday leftovers can also make for an excellent sandwich filling Sliced turkey or chicken breasts work well. Mix in some  tarragon laced mayo or butter to make them less dry. A roast beef sandwich is an excellent way to start off the school or even work week.Leftover ham can be had two ways. Sliced thick with mustard or mayo or ground in a food processor with mayo and celery seeds for more flavor.Of course tuna salad works but how about a Provencale one like the classic Provencale sandwich pain bagnat. This is a big chunk of French bread sliced and stuffed with hard boiled eggs, lettuce, tuna in oil and sliced tomatoes. Anchovies are added to the original recipe but leave them out if  the little ones aren't big fans of the briny fish. Use a dressing to moisten the ingredients.

Fun sandwiches are a great way to live up the lunch hour. Try any of these to put a different spin on the noon time meal. The kids will love these .

Zucchini Yum!!

 By now everyone is probably tired of all things zucchini. It's been in bread, ratatouiile and even cupcakes. Yet think about air frying slices. Breaded and fried to a crisp, they make an excellent side, main course and snack.,

I found a easy vegan recipe.It's just first coating the slices in flavored oil and then coating them in breadcrumbs.These are the spices I used ,

I used pinches of onion and garlic powders along with salt and freshly ground pepper. 

Whisk these into half a half cup of olive oil(you may need more depending on how much zucchini you use. For a zingier taste add a pinch of red pepper flakes or cayenne pepper.

It was then  breading them on both sides. I used regular breadcrumbs but you can use everything from panko to crushed cornflakes .

Don;t worry that they're not one hundred percent coated. They;ll still fry up nicely with some empty spots

Place them flat against each other and fry at 400 degrees Farenheit for eight minutes for a full crunchiness. 

This was an excellent way to make zucchini.I love how the squash's sweetness melted perfectly with the breading and spices. It was also crunchy which just added to the whole recipe. I plan on making this again very soon.

If you're  tired of zucchini, this is the recipe to try.It;s a tasty, crispy way to enjoy any late season harvests. Try it for some good eating.

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A Late Summer Feast

 It is still harvest season . There are markets and back yards that still offer up tomatoes and watermelon. Think of these for a late summer feast that features a spicy shrimp curry as the main course.

Regular contributor and chef David Tanis gave these recipes in yesterday's New York Times Food  Wednesday section. He presents a perfect summery meal that's a bit more substantial than the average hit weather dinner. The main meal is from the great Indian chef Madhur Jaffrey's Goan shrimp curry. The creator herself taught him to make it.It starts by adding chopped shallots, black pepper and the fiery red kashmiri chili pepper.It's made into a paste with the addition of olive or vegetable oil. There's also turmeric and ginger added for more zing and bite. They're simmered with coconut milk The shrimp is cooked into it before serving. The seafood should be large and already deveined and peeled.Lemon juice is added later in the cooking just before finishing .(Lime juice can be subbed in for this. It does have a sharper , tangier flavor) . Taste. The seasonings  may need to be adjusted.  Add a small pinch of the pepper or Kashmiri red chili pepper. Serve with steamed basmati or jasmine rice.

As for the side Mr. Tanis has a cooking tomato and cucumber salad to offset the shrimp's fieriness. Again the recipe is from MS. Jaffrey and it's the perfect foil for the main course.Use yellow or gold cherry tomatoes. Try to buy firm ones. However if these can;t be found then used slice Roma or beefsteak ones. The cucumbers. Cut them into batons or spears and arrange them with the halves cherry tomatoes.Salt and pepper them first then add a dusting of  toasted cumin and cayenne pepper.There,s a quick tadka, basically cooking of mustard seeds and curry leaves finishes the dish as a dressing. The dessert is a Sicilian one that involves mixing lemon juice watermelon juice and sugar. It's adapted from another culinary idol of Mr Tanis, Fabrizia Lanza.It's a tale on an Arabic sweet that's also found in Indian and Persian cuisines. Pistachios and mint leaves decorate it but jasmine flowers are the usual ornamentation, a nice nod to the end of summer.

This meal is the perfect way to celebrate the waning days of summer. It features the best of the harvest as well as a nod to the sea. Make the meal to celebrate the end of the season.