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The Secret Ingredient: Moorish Spices |
| Section: LIFE / FOOD |
| Author: Terrie Chrones |
| Publication: The world & I online |
| Issue Date: 2/1/1999 |
| Size: 2,084 Words, 13,715 Characters |
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Imagine sitting down to your favorite Mexican or southwestern dinner. Most certainly you will have rice flavored with chilies and cumin. You may select a chicken in mole sauce, fragrant with the mingled flavors of cinnamon, nuts, and chocolate. A vermicelli dish known as sopa seca (dry soup), salad, and a citrus drink complement your choice. For dessert, you order a traditional flan, the renowned creamy milk pudding with caramel.
Look closer, for beneath the flavors of Mexico lie Spanish and Moorish traditions. You have tasted a culinary heritage that goes back to the great Islamic court of C—rdoba in fourteenth-century Spain. Reading a menu or wandering through a Mexican farmers market, you are a culinary archaeologist, tracing these influences. Spanish cooks brought a hidden legacy to...
. . .
...ditional reading
Additional Reading:
Aramco World, Aramco Services Company, Houston, Texas.
Rick Bayless, Authentic Mexican, Morrow, New York, 1987.
Rick Bayless, Rick Bayless' Mexican Kitchen, Scribner, New York, 1996.
Marilyn Tausend, Cocina de la Familia, Simon and Schuster, New York, 1997. FOOTNOTE: FOOTNOTE: *Look for chipotles in Hispanic markets and some supermarkets.
(806 of 13,715 characters)
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