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Meal/Course - Lunch

A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


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Yakatori got its name from the Japanese words "yaki" for grilled and "tori" for poultry or chicken and refers to small pieces of marinated, grilled chicken. But, since we've already taken some liberties with traditional recipes in making this version, you can also make them with pork. Yakatoris are probably the most popular snack food in Japan and  make a great appetizer hot off the grill. The glaze can be prepared 3 to 4  hours in advance, be refrigerated, and then warmed to room temperature before using.   



The central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off for more than twenty years on Labor Day weekend. And they know how to cook it correctly, using ten to eighteen pound goats that have been slaughtered at thirty to forty days of age. The older goats eat grass and develop a distinct muttony flavor. They can also be tough. The best time to find young goat is around May. Cabrito is the Spanish word for young goat.

Purists insist that the only traditional way to cook cabrito is to dig a hole in your back yard and burn mesquite wood down to coals. Then you take the skinned cabrito, season it, wrap it in wet burlap bound with wire, and set the meat over the coals. You cover it with dirt to seal in the heat and smoke, and let it cook all day.

Known in the Southwest as cabrito al pastor, barbecued young goat is a spring tradition that can be duplicated in a grill with a spit or in a smoker. The biggest problem is going to be finding a young, tender 12 to 15 pound young goat and you may have to search out butchers, farmers, or Hispanic markets.

Flautas (flaow-tahs) or "flutes" are rolled and fried tortillas similar to taquitos but 2 tortillas are rolled together to form a long flute and often served with a avocado sauce. The following is a recipe from a small restaurant located near the hospital in Juarez, Mexico--one of my favorites! This is a great way to use up any left-over chicken you may have on hand.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy Castillo, a friend of the Duran family, who is well-versed in Sonoran cookery.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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Be sure to put the eggroll wrappers on a greased surface or they may tear.

This recipe is from the Texas Gatorfest.

 

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