23 SEPTEMBER 2010
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute
After three centuries of living as a Spanish Colony, Mexico shook off its leash from the Spanish crown. However, Mexico’s kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.
As Mexico celebrated its re-birth as an independent nation, a whirlwind of dishes covered in the colors of the flag and filled with native symbols were created. Yet ironically, many couldn’t be made without some of Spains’ inherited elements, now ingrained in our cooking, and too good and delicious to be left out. From Mexico’s most popular rice dishes as the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.
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