Peter
Oct 6, 2010, 8:54 AM
Post #8 of 19
(9616 views)
Shortcut
|
Re: [esperanza] Jalisco cuisine not traditional
|
Can't Post | Private Reply
|
Peter, there is fusion and then there is fusion, and disdain is a very strong word for what I feel about the kind of fusion you and I have disagreed about in the past.
I think that the sort of fusion that creates bizarre clashes of cuisines--like topping a corunda with horseradish sauce, for example--is simply creating confusion, not fusion.
I've never heard of such a thing, but now that you suggest it I could see how adding rabano picante to a sauce to be applied to a corunda might be tastefelly done. I can't see myself rushing off to the kitchen to whip some up but there may come a day. Thanks for the suggestion.
A wheat flour dumpling, by whatever name you want to call it, doesn't clash with anything in Sra. Garcia's recipe. Wheat flour is a normal ingredient of many Mexican dishes. To stuff a dumpling (in this case called a ravioli) with huitlacoche is a terrific idea, similar in concept to the pasta served with huitlacoche sauce that a chef friend prepares in his extraordinary alta cocina mexicana DF restaurant.
Or a fried wheat flour dumpling stuffed with chicharrón, cebolla, and repollo then accompanied by a chile agridulce salsa? Perhaps it was the Asian-style presentation (eggroll) but I believe that was one of the dishes you scorned so vehemently that was prepared for a Mexican-Asian food festival held here locally.
The other dish I prepared for that same festival used some of the same ingredients but was a Mexican-style presentation of a traditional chile relleno stuffed with queso and the chicharrón filling I used for the eggrolls, the Asian twist was using the same chile agridulce salsa for a topping. I know, ¿cómo me atrevo? The ideas were supposed to be a bit humorous and somewhat of a stretch but no one trying them complained, to the contrary.
Anyone following these threads can decide for themselves if "disdain" is too strong a word or not. Being on the receiving end of it I think not. Now, one concoction I mentioned on this site, as a joke, I hope no one ever tries making, and you would not be alone in considering it horrible and outlandish - a coctail made wit Bailey's and Kahlua topped with a splash of tomato juice that I dubbed a "Bloody Stool."
My hat is off to Sra. García and her Sopa Ravioli. I have already shown the photo to Tere and gave her the additional details supplied by Sr. García. We both think it looks and sounds great and will probably try our own variation in the near future.
More and more we have a global community and popular foods from other lands become more prevalent in our diets. And as different cultures add their own touches a natural "fusion" takes place. The only ones who can complain are some "food purists" who for some reason have a bias about a mixing of cultures, on those who insist their cooks require a certain pedigree in order to experiment. Others who may complain are those who try something but for one reason or another do not like it, but they never needed a particular pass to have an informed opinion.
Sra. García produces what in best words probably should be described as a ravioli. What word in Mexican cuisine best fits this sort of "dumpling"?
|
Forums Index
Search Posts
Who's Online
Log In or Sign Up
