Today's American chefs
are really a new generation. They're more
highly educated. They care about the food.
They do more
"If someone comes to my restaurant and says for
example, 'that was an incredible sauce',
I might say 'its from Oaxaca', and they say
'I never had anything like that in Oaxaca',
I'd say, you just didn't go to the right place. Maybe
that person walks away from that with a different
feeling about the Mexican culture, the complexity of
that culture, the roots of that culture."
How can a style or "palate" cooking be defined?
In the case of Southwestern cuisine it began
The Mercéd Market
in Mexico City is a place where some of
these traditions can still be seen
and to the use of meats:
research about the food we eat and why we eat it.
Mark Miller has designed his restaurants and
the food they serve to show
these concerns and thereby promote a
better awareness of and respect for the food of other cultures.
with Native American culinary traditions. In
the 16th century the influence of Spanish cooking--
stone fruits, olive oils and cooking techniques, began
to infiltrate from early Hispanic population centers
to the south in central Mexico. The trail led through
Mexico where the third element of Southwestern cooking
was acquired.
today. In Mark Miller's Indian Market Cookbook
he describes the abundance, variety, flavors and aromas
of traditional markets. Not only that, but you can eat
while you're there!
Asian culinary traditions have different perspectives
on food texture.
