Global Cuisine

For the longest time I didn't know what a real taco was. As a kid we ate tacos from the store-bought kit, and on rare occasion we might have fast food tacos from that place with the bell. But the first time I had real tacos was at a popular Mexican restaurant in New York during my college years. It just so happens that those first tacos were fish tacos. Since then they've been my all-time favorite.

I've never been to the place where fish tacos originated, Baja California, but I can easily imagine myself eating them on a beach with white sand and crystal clear waters. Some fish tacos are made from fried fish, but I like mine grilled with a spice-rub. This recipe is just that—it's packed with flavor and perfect on a summer day spent out on the patio.

I like to make my fish tacos with mahi-mahi, which works very nicely on the grill. Its meaty and doesn't fall apart too easily. But once it's cooked, it's easy to flake into big, juicy chunks, perfect for packing into tacos. I don't just use any store-bought tacos, I make mine from scratch—it's easy because all you need is the corn flour and water.

Generally, on Cinco de Mayo, we go out to one of two of our favorite Mexican restaurants. I grew up going to Casa Vega. It truly is, in my opinion, the best, authentic restaurant in Los Angeles. The enchilada sauce is perfection, the crispy tacos with shredded beef cannot be beat, and the margaritas kick your butt. More importantly, it holds a whole lot of nostalgia for me. Another favorite is Lucy’s Cafe El Adobe. There is really nothing better than their bar-b-q beef tacos!

This year we are eating home. I have planned a festive meal to share with my family and I am making some of our favorites. Along with our favorites, I wanted to make something new. What I really wanted to make was chile rellenos. I don’t even order chili rellenos in a restaurant, but I had an anchoring to make these.

I looked through my Diana Kennedy Cookbook, a book I have had for over 30 years. I have made several of her recipes, but she did not really have a chile relleno recipe. Sooooo, I turned to the trusty Internet. I searched Saveur, Food & Wine, Cooking Light, and Epicurious. Epicurious was the winner. I found this recipe for a tart and I immediately knew that I wanted to make this dish.

The flavors and spices of Middle Eastern foods, especially the grilled kebabs and koftas, are some of the most interesting and unique, with influence stretching from the Himalayas to the Mediterranean. Koftas, grilled ground meat patties, can be found in many countries in the Middle East, North Africa, South Asia, And Central Europe. A few years back I enjoyed some wonderful lamb koftas at a Turkish restaurant in New York City. Ever since then I've kept the idea in the back of my mind of creating my own recipe. Inspired also by the Hungarian fasírt my mother makes, I wanted to create a recipe that combined spices from the various regions: paprika from Hungary and coriander, cumin, and turmeric from India.

My mother's fasírt combines beef and pork and only uses the simplest spices, whereas koftas are generally made out of beef or lamb and use the most pungent spices. These koftas can be shaped into patties or meatballs, but I thread them onto skewers, one of the more interesting methods of cooking them. They can be fried in oil, but grilling them is healthier and lends more flavor. In South Asia, koftas are seared first and then stewed in curry. This recipe can be adapted to suit many tastes and preparations. The idea of meat on a stick is so novel that it's worth making, especially for kids.

Home-cooked take out (or homemade take-away as the Brits say). It's an oxymoron, but you know what it means.

There are loads of articles in cooking / health magazines touting the benefits of making your own take out favorites. It's no surprise. At-home take out is more affordable, healthier, and often tastes better.

Without a doubt, my favorite take out food is Chinese and Thai, which unfortunately is usually loaded with sodium and excess fat from oil. So I often make my own Chinese and Thai take out favorites such as this Thai Pineapple Fried Rice.

With a few tweaks, fried rice can easily become a healthier take out dish. In this recipe for Shrimp Brown Fried Rice, brown rice and added veggies boost fiber and complex carbohydrates while reduced sodium soy sauce and unsalted cashews keep sodium levels on check. Boldly flavored toasted sesame oil is more flavorful than regular sesame oil, so less is needed without sacrificing flavor.

So tell me, dear readers, what are your favorite home-cooked take out dishes?