Gourmet September 2007 Special Issue: Latino Food – on Newsstands August 21,...

Gourmet September 2007 Special Issue: Latino Food – on Newsstands August 21, 2007

Junot Diaz on Dominican New York -- Ruben Martinez on Salvadoran L.A. -- Ana Menendez on Cuban MiamiDavid Tamarkin on Mexican Chicago -- Robb Walsh on Taco TrucksQ&A with Latin-Cuisine Authority Maricel Presilla -- Patricia Sharpe on the Center for Foods of the AmericasColman Andrews Explores Hispanic Restaurant Culture in Durham, North CarolinaLatino-Food Expert Seth Kugel's Ingredients Glossary -- Roadfood: The Sterns Eat Mexican in Scottsbluff, NebraskaGourmet Entertains: Mexican Menu from Puebla; Puerto Rican Menu -- Seasonal Kitchen: Chicken; Corn Testing for Perfection: Blenders -- The Last Touch: SalsasLog onto www.gourmet.com for Critic's Picks for Great Latino Restaurants Across the U.S.


“Every major American city now has a Latino enclave, and you don’t need to travel more than a few blocks to find Latino culture,” explains Ruth Reichl in “Food Without Borders” (page 24), her editor’s letter for Gourmet’s special issue on Latino food, America’s fastest-rising cuisine. “There are few places in America where the influence of the people who have come here from Mexico, Puerto Rico, El Salvador, Cuba, the Dominican Republic, Guatemala, Colombia, Ecuador, and Peru is not being felt.”

Gourmet Travels: Gourmet’s writers tell us about communities in which they were raised: NY, L.A., Miami, and Chicago

New York, NY–(HISPANIC PR WIRE – BUSINESS WIRE)–August 16, 2007–In “He’ll Take El Alto” (page 150), Dominican-American writer Junot Diaz undertakes a tour of his neighborhood in Upper Manhattan, profiling restaurants and street food that are well worth a trip uptown. Diaz, a professor of creative writing at the Massachusetts Institute of Technology and author of the soon-to-be-released The Brief Wondrous Life of Oscar Wao, writes: “We Domos have Upper Manhattan on lock. Hard to walk anywhere without being tempted by something delicious.” A recipe for Dominican Sancocho is on page 159. A glossary of Dominican food terms is on page 158. “Address Book” (page 198) lists Diaz’s favorite Dominican restaurants.

Salvadoran Los Angeles: In “His City of Angels” (page 160), professor, political commentator, and musician Ruben Martinez offers an intimate look at his native Los Angeles. A recent census estimate shows that there are “more than 600,000 Central Americans in Los Angeles, the majority from El Salvador.” “Salvadorans (along with their Guatemalan, Honduran, and Nicaraguan counterparts) are an integral part of a demographic revolution that has remade Los Angeles in the last generation.” Recipes for Pupusas (Salvadoran Stuffed Masa Cakes) and Encurtido de Repollo (Salvadoran Coleslaw) are on page 163. “Address Book” (page 162) recommends Salvadoran restaurants in L.A.

“Exiles on Main Street” (page 180): Ana Menendez, a columnist for The Miami Herald and the author of In Cuba I Was a German Shepherd, introduces us to Miami’s Cuban food scene. Recipe for Tamal “en Cazuela” (Tamale Pie) is on page 185. “Address Book” (page 184) lists Menendez’s favorite Cuban restaurants in Miami.

Food Lover’s Guide to Mexican Chicago: In “Chicago Mexicano” (page 108), David Tamarkin, food and wine writer for Time Out Chicago, notes that half a million Mexicans call Chicago home and takes us on a tour of Chicago’s vibrant Mexican culture and delicious regional specialties. “Address Book” (page 112) recommends more than 20 Mexican restaurants.

In “As the Taco Turns” (page 54), Robb Walsh, author of The Texas Cowboy Cookbook and writer of The Taco Truck Gourmet blog for Houston Press, finds that taco trucks, already a fixture in Houston and Los Angeles, are bringing great Mexican food to other parts of the country. Walsh’s “Address Book” for the mobile kitchens on a roll in New Orleans, New York City, Seattle, and Portland, Oregon, is on page 66. For information about well-known chefs’ favorite taco trucks, visit http://www.gourmet.com.

“Advanced Latin Studies” (page 60): Gourmet editor Jane Daniels Lear sits down for a Q&A with Maricel Presilla, chef, author, historian, restaurateur, and a leading authority on the cultures and cuisines of Latin America.

In “The School that Salsa Built” (page 114), Patricia Sharpe, a regular contributor to Texas Monthly, looks at San Antonio’s Center for Foods of the Americas (CFA), the branch of the CIA (Culinary Institute of America) dedicated to Latino food. Texas entrepreneur Kit Goldsbury has given the school a large grant to expand the Center with a view to changing the face of the nation’s restaurant kitchens.

In Menu: “Carolina Cocina” (page 31), Colman Andrews finds that a wave of Mexican immigration is changing the definition of southern cooking in Durham, North Carolina, where you’ll find the fastest-growing Hispanic community in the country. More than 570,000 Hispanic people are living in Raleigh, Durham, and Chapel Hill. Andrews recommends six great Mexican restaurants in North Carolina on page 36.

In “Kitchen Notebook” (page 189), Latino-food expert Seth Kugel, author of Nueva York, a travel guide to Latino New York City, offers a glossary of the Latin American specialty ingredients in this issue.

Roadfood: In “Plains Dandy” (page 40), Jane and Michael Stern eat at Rosita’s and Taco Town, authentic Mexican restaurants in Scottsbluff, Nebraska, which has been a Mexican-food destination for nearly a century.

Gourmet Entertains features a Mexican menu and a Puerto Rican menu: “From the Heart (page 142) offers a Pueblan meal: Sangrita; Mini Tortilllas with Corn Mushrooms and Fresh Tomatillo Salsa; Zucchini Soup; Beef with Guajillo Sauce Baked in Banana Leaves; Mexican White Rice; Tomatillo Guacamole; “Sighs of the Bride” Fritters; and Mixed Fruit in Cinnamon Lime Syrup. “Caribbean Dreams” (page 168), our Puerto Rican-inspired menu, includes: Pineapple Rum Cocktails; Shrimp in Escabeche; Garlic-Roasted Pork Shoulder; Yellow Rice with Pigeon Peas; Roasted Calabaza; Avocado Salad; Guanabana Sherbet with Tropical Fruit; and Coconut Rum Cake.

Seasonal Kitchen: Chicken and Corn. “In Every Pot” (page 73) offers chicken recipes with the regional flavors and cooking techniques of Latin America: Pollo a la Brasa (Peruvian Grilled Chicken); Tlatonile de Pollo (Veracruz Chicken with Sesame-Seed and Red-Chile Sauce); Ajiaco (Colombian Chicken, Corn, and Potato Stew); Arroz con Pollo (Cuban Chicken with Rice). And “Maize of Glory” (page 95) showcases corn’s remarkable versatility in recipes for Grilled Tamales with Poblanos and Fresh Corn; Pozole Rojo (Pork and Hominy Stew); Colombian Arepas; and Zucchini-Blossom Quesadillas.

The Last Touch: “Don’t Call It a Condiment” (page 204) offers five salsas that can each be prepared in 20 minutes or less: Chipotle Tomato Salsa; Guajillo and Tomatillo Salsa; Colombian Avocado Salsa; Ecuadoran Tamarillo Salsa; and Tomatillo Salsa.

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Gourmet September 2007 Special Issue: Latino Food – on Newsstands August 21, 2007