 |
| |
The online cookbook for entertaining and gourmet recipes. |
|
Carne Asada Tacos with Fresh Pico de Gallo
|
|
Recipe serves:
4
|
A Little Background
I would truly be remiss of my duty of annoying my faithful readers if I did not beat the drum of food’s travel v. regionalist virtue as I have for so long.
Food, as we know, has traversed continents and cultures, thanks to conquest, war and trade routes. Yet, in the end, sometimes it seems to me that our own indigenous foods serve our bodies the best; they just feel right. Ah yes, I feel a bit of esotericism coursing through my veins, so onward and upward go we.
Most of us have heard of the movement referred to as ‘Locavore’, indicative of an individual who does whatever he or she can to eat only local foods. For me, however, I can’t always go purely local, as emphasized in such regimens as the 100 Mile Diet, instead opting for regional, if not continental.
Even so, as we will see, the foods below are pretty much from here, so it works.
As a part of ‘The Americas’, we have a proud history of homegrown and world-travelled foodstuffs; corn, tomatoes, potatoes and chilies, just to name a few. And with this history, it is hard to overlook the obvious meals from South of the Border.
For me, some of the best foods from down below are so easy to make, and fun to eat. With a little cerveza and/or margaritas or mojitos, it’s a natural match. Even pitchers of fresh limeade or tamarind punch can be great accoutrements to this meal.
With a little touch of Argentina, a smidgeon of Mexico, and a dash of weird East Coast thrown in for good measure, I was able to ensure that we finished off our Summer kick-off in style.
Serving the meal with fried corn tortillas, and they must be corn tortillas fried briefly in vegetable oil and patted dry, a little bowl of chimichurri (that’s the Argentine part), fresh corn on the cob, Spanish rice and some cheese and lettuce, you will not regret this meal as you celebrate a meal of The Americas.
|
|
| |
|
|
|
|
|
 |
|