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How to Replace Rice in Your Dishes to Honor Traditional Mesoamerican Cuisine

Rice a staple of Latin American kitchens for generations was a crop introduced to Mesoamerica by Spanish conquistadors in the 1520s. As a new generation of Latinx cooks meditate on the relationship between European colonization and food, Deysi Serrano of Milpa Grille shares tips for incorporating ancestral ingredients and cooking techniques into your daily life. ....

United States , Catriona Rueda Esquibel , Deysi Serrano , Barbara Drake , Los Angele Boyle , Bricia Lopez , Luz Calvo , Javier Cabral , Vida Verde , Latin American , Milpa Grille , East Los Angele Boyle , Central America , Latin America , Jocelyn Ramirez , Home Cooking From The Heart ,

The Three Sisters Sing: A Recipe From a Decolonized Diet - The Martha's Vineyard Times

I’m very late to the podcast party. It was only this summer that I discovered the delight of the form. During these less-traveled Covid times, it was wonderful to hear voices from around the country and world. Of course, me being me, I then turned into an apostle, telling everyone they too should tune in […] ....

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3 American Indian Recipes for Weeknight Cooking From Enrique Salmón


3 American Indian Recipes for Weeknight Cooking From Enrique Salmón
Epicurious
5 hrs ago
Joe Sevier
© Photo by Joseph De Leo, Food Styling by Erika Joyce
Cedar, sage, and hominy floating in a maple-sweetened braising pot.
Wednesday Night American Indian is part of Epi s
“It’s really tough to be a traditional Apache in Vermont,” jokes professor
Enrique Salmón, Ph.D. (who, for the record, is neither Apache nor from Vermont). “A traditional Apache’s knowledge of plants and foods is unique to Arizona, New Mexico, and Northern Mexico,” Salmón recently explained to me over Zoom. “Pop them into Vermont and they’d have no clue what’s going on botanically.” ....

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