Global Cuisine

Here’s a true confession: Sometimes I really miss the ‘80s. Okay. Maybe I don’t miss the Crystal Carrington hair, the Donna Mills eye shadow, or the chandelier earrings that looked like they should hang over Trump’s dining table. (What are they made of? Foil?? And look! A matching necklace! I could be Queen of  QVC!)

But I did have a great time as an anchor and reporter in Dallas in the ’80′s, and do miss the group of girlfriends who joined me after the 5 o’clock news as we ate our way around the Dallas/Ft. Worth Metroplex.

Of all the places we haunted, I think our favorite was Javier’s. Very upscale for Mexican restaurants of that time, it was decidedly old school and elegant in a Mexico City kind of way. There, you wouldn’t find tacos or quesadillas …but rich moles, luscious grilled steaks stuffed with roasted chilies and cheese, and pulled pork that was cooked in a seasoned sauce for so long that it didn’t just melt in your mouth, it melted on your fork on it’s way there.

But Javier knew, whenever we walked in, that more than the meats or moles, all we really craved was a bucket (or two) of chips and big bowl (or 2) their warm tomatillo sauce. There was no day at work, no traffic so bad or no break-up so fierce, that this sweet yet spicy sauce wouldn’t cure it. It was our Magic Green Elixir.

I grew up loving “taco night”. It was one my favorite nights of the week. I love a crispy shell (a tortilla, lightly fried in oil), filled with seasoned meat, homemade salsa, good-organic cheese, and fresh lettuce. Yum!!

I wanted to make a childhood favorite for my kids. The seasoning that I grew up on, sadly, was not something I was going to feed to my kids. Instead, for years, I made soft, chicken tacos. The chicken, slightly sauteed in a combo of onions, tomatoes, a small teaspoon of chopped jalapenos, chicken stock, and some seasonings. They are super tasty, but nothing can beat a crispy taco.

I read Cook’s Illustrated religiously and own every issue since 1993 (and a selection from 1981-1992). They are my “go-to” and a place that I find lots of inspiration. Many of our favorite dishes are adapted from CI so when I found a recipe for homemade taco seasoning, I earmarked the page and headed to the kitchen.

Using the original recipe as a jumping off point, I changed it up a bit to make it my own. Keeping a mix of the dry ingredients, stored in a glass jar, helps make taco (or tostada) night, any night of the week.

This hot weather has had me craving countless summery foods and refreshing drinks, more than I can count. To keep cool I've been snacking on fruit and drinking iced teas and smoothies. Recently I was reminded of the popularity of mangoes while walking in the city on an extremely hot day. Everywhere I noticed vendors selling mangoes carved into flowers. I couldn't help but feel transported to South America where that custom is prevalent. Mangoes are a celebrated fruit throughout the world with hundreds of varieties grown in tropical climates, particularly in India from where they originate. Mangoes can be enjoyed as desserts and snacks or in savory dishes like Indian chutneys and pickles. But one of the most popular ways to enjoy a mango is with a lassi, a traditional Indian yogurt smoothie.

Lassis are very popular in India, where there are both sweet and savory versions with some including spices. Mango lassis are more common outside of India and are specialties of Indian restaurants. I always order one at any Indian restaurant because the yogurt always helps cool off my taste buds by counteracting the heat of the spicy Indian dishes. But even when I'm not eating spicy food, I still crave a refreshing lassi. It's very quick and easy to make right at home.

Last weekend I found myself alone in the house for like a day, something that never happens. I immediately turned the television to HGTV so I could watch hours upon hours of House Hunters episodes. Then I made myself a big batch of quinoa! My husband does not consider quinoa a meal or a favorite, but it was just me and HGTV and this dish. Total bliss.

I love Spanish flavors, it reminds me of being in Spain and driving around the countryside. If you’ve ever driven through the heart of Spain then you know it is filled with olive trees. They have something like 700 million olive trees planted there, the scenery is an endless blur of them. 

The olive influence is apparent in Spanish cuisine with all the olive oil produced there. But saffron and figs also make a big appearance in many Spanish dishes. I have had some of the best and some of the strangest food in my travels through Spain, but the big, bold flavors have always stuck with me.

The olives give this dish a savory and salty taste, but the saffron is apparent in every bite. One would think the figs would play a larger role in sweetness, but they are just a nice background flavor. I would serve this with fish or grilled chicken for a light summer meal.