Food

Have you ever wondered why so many women crowned Miss Universe are from Latin American countries? Dr. Manny Alvarez, the senior medical correspondent on Fox News, said, “The women look that way because they eat the seven Latin power foods.”

Alvarez, the author of “The Hot Latin Diet,” said there is a fast track to that bombshell body.

“This diet helps women stay slim and sexy and maintain their natural curves,” Alvarez said.

The book is geared to women, and the recipes are designed by Hispanic female chefs, and promotes fewer carbs, flavors and color of food (no white), along with the balance of exercise. The bottom line is keeping a good-looking body while having fun in the kitchen.”*

Pastel de Tres Leches. Just mention those four words to those who have tasted the traditional “cake of three milks,” and they often become both gaga and wary — as if it were an intoxicating drug they had to quit but are unable to forget.

At its most basic, Tres Leches is just a big, luscious sponge. Once you bake the dense cake, you soak it in a mixture of sweetened condensed milk, evaporated milk and cream.

Some cooks top it with whipped cream. Others shellac it with shiny meringue. It seems as innocent as a wedding cake!”*

Houston is one of two Texas markets being tested for Tyson Food Inc.’s new product line aimed at the Hispanic market.

Tyson Al gusto!, which means “Tyson To Your Liking,” is a line of specially-cut and flavored products designed to make it easier for consumers to prepare traditional Latin dishes at home. Six fresh chicken items are currently being tested in Houston and Dallas.”*

The magic number at Machu Picchu Charcoal Chicken & Grill is 24. That’s how many hours their rotisserie chicken soaks in a secret brew before it’s slid onto a spit and roasted over hot coals to a succulent, smoky-to-the-bone perfection.

Twenty-four is also about the number of seconds that it takes to walk to Rosy and Hugo Cerna’s other restaurant, also dubbed Machu Picchu. Why open a second Peruvian restaurant a tamale’s throw from the first?

“Because we really wanted to serve pollos a la brasa,” says Rosy Cerna about their charcoal chicken. “It’s a national dish in Peru, but you never serve it at a restaurant where you have all the other Peruvian dishes like we have at Machu Picchu. Pollos a la brasa has to have a restaurant of its own.”*

25 Union Square, Somerville. 617-623-7972.
Hours Mon-Thu, 11:30 a.m.-10 p.m.; Fri-Sat, 11:30 a.m.-11 p.m.; Sun, 11 a.m.-10 p.m.

Make a variation on classic chile verde by using tomatillos in a sauce for a fluffy omelet made with panela cheese (a fresh Mexican cheese that softens to rich creaminess when heated).”*

Under conventional economic logic, Mr. León is uncompetitive. His yields are just a fraction of what mechanized agriculture churns out from the vast expanses of the Great Plains.

But to him, that is beside the point.

The Mixteca highlands here in the state of Oaxaca are burdened with some of the most barren earth in Mexico, the work of more than five centuries of erosion that began even before the arrival of the Spanish colonizers, their goats and their cattle. The scuffed hillsides look as though some ancient giant had hacked at them, opening gashes in the white and yellow rock.

Over the past two decades, Mr. León and other farmers have worked to reforest and reclaim this parched land, hoping to find a way for people to stay and work their farms instead of leaving for jobs in cities and in the United States.”*

Mexican food is very popular, but it also has an unhealthy reputation. But a new study has a different opinion about some of the dishes.

Medical researchers at the University of Utah say native Mexican cuisine is good for you.

Researchers say they tracked the eating habits of pre-menopausal Hispanic and non-Hispanic women living in the Four Corner region (Colorado, Utah, New Mexico and Arizona). “*

Pollo Campero, a Latin American fried-chicken favorite that had been seen in the U.S. only in takeout boxes aboard arriving flights, has teamed up with Wal-Mart to expand its reach to the nation’s growing Hispanic population.

A restaurant bearing the Guatemalan chain’s mascot chicken in a cowboy hat now sells its famed product inside a Wal-Mart Supercenter in Rowlett, Texas. Officials with the chain’s fledging U.S. arm, Campero USA Corp., hopes to expand its reach into more than 20 Wal-Mart locations across the country by the end of 2009.”*

2008 is going to be a rough year for Gwyneth Paltrow haters. First the actress lightened up her prissy image with her action-movie debut last week alongside Robert Downey Jr. in “Iron Man.” Now the woman who notoriously branded herself as a macrobiotic food snob has expanded her diet to include eel, cheese and even — gasp — fried churros, all to be chronicled in “Spain … On the Road Again,” a new docu-series making its debut in September on PBS. “*

Mofongo! It sounds like a battle cry.

Actually, it’s a word of African pedigree for a classic Puerto Rican preparation of mashed green plantains with garlic and pork crackling. Like many dishes from La Isla, as its children call it, mofongo has much in common with classics from Cuba (fufú) and the Dominican Republic (mangú).

If Cuban dishes can be faulted for being a bit bland, Puerto Rico’s are zesty, with the criollo taste kicked up by the enthusiastic use of cilantro and culantro, as well as the mildly peppy chile called ají dulce.”*

On the surface, Mod Mex (Andrews McMeel, $25) is a cookbook with lots of potential.

Written by Scott Linquist, executive chef of Dos Caminos in New York, and Joanna Pruess, the book makes clear there’s more to Mexican cuisine than fajitas and enchiladas. With Post-it flags in hand, I marked at least a dozen appealing recipes to try, such as Wild Mushroom and Huitlacoche Sopes and Lobster Tacos.”*

A new Cuban-themed restaurant is expected to join the Pointe Orlando entertainment and shopping district this fall.

Called Cuba Libre Restaurant & Rum Bar, the eatery will serve traditional Cuban dishes and modern interpretations of the island’s cuisine. It will also feature indoor and outdoor bars, a large patio, two dance floors and three private rooms. Late night entertainment will be offered, including Latin-themed floor shows, salsa dancing and DJs spinning Latin dance music.”*

A new county ordinance restricting taco trucks has outraged food bloggers, construction workers, residents of East Los Angeles accustomed to plopping down in a folding chair, taco in one hand, nonalcoholic sangria in the other, as well as members of the taco-loving public willing to drive 15 miles for the best carnitas.

Nearly 5,000 people have signed an online petition opposing the new law at saveourtacotrucks.org, where “carne asada is not a crime.” Enraged taco cart proprietors are defiant; some have hired lawyers. On Thursday, people flocked to taco trucks in support.”*

In Los Angeles, they’re circling the taco wagons.

A Los Angeles institution, taco trucks roam the City of Angels selling juicy burritos and spicy $1 tacos filled with pork, beef cheeks or tongue, goat and almost any other meat that can be wrapped in a tortilla and dabbed with hot sauce.

The problem is, some don’t roam enough. County supervisors last month sparked a save-the-taco-truck movement by raising penalties for caterers parking in one place for more than an hour to up to $1,000 and six months in jail.”*

The mere mention of Cinco de Mayo sends Laura Diaz Brown, aka Chef LaLa, into party-planning mode. The owner of Savor! Catering celebrates with family and friends providing plenty of fabulous food and mariachi music at her home in Agoura.

She suggests serving Chicken or Beef Fajitas (pan grill them), Chile Colorado (you don’t have to worry about overcooking it), Guacamole (mild and spicy versions), a variety of salsas, refried beans, Margatinis”*

Bayless and Kennedy aren’t the only guides to Mexican cooking, of course. A search via Amazon.com through “Mexican cooking” books kicked up more than 2,800 titles—and that was before an editor dropped two new cookbooks—Daniel Hoyer’s “Mayan Cuisine: Recipes from the Yucatan Region” (Gibbs Smith, $34.95) and a new edition of Diana Kennedy’s “The Art of Mexican Cooking” (Clarkson Potter, $30)—on my desk. Here are five other books that are worth perusing. Some can be found at bookstores, others online; some are available new, others used. “*

Memories of Mexico are as much a seasoning in the kitchens of Maria Solis and Carmen Darville as freshly squeezed lime juice, chopped cilantro and a judicious pinch or two of cumin. For these two abuelas, or grandmothers, food is a way not only to link the generations but to tie life in Chicago today with their Mexican heritage.

“It’s important for me so he can remember me,” Solis said, gazing at her 9-year-old grandson, Jason McGrath, who was happily slurping down a cantaloupe agua fresca, a drink made of pureed fruit and water. Gathered around them in the dining room of Solis’ Bridgeport apartment were two of her three sons, Omar and Christian; her daughter, Michelle, and her friend, Martha Vargas, who had a theory about what makes Solis’ food so good.”*

“People sometimes ask “What is the big deal about sunflower?” says David Lentz, professor of biological sciences and executive director of the Center for Field Studies in the McMicken College of Arts & Sciences at the University of Cincinnati (UC). Lentz worked with Mary Pohl from Florida State University, José Luis Alvarado from Mexico’s Institute of Anthropology and History, and Robert Bye from the Independent National University of Mexico.

“First of all, sunflower is one of the world’s major oil seed crops and understanding its ancestry is important for modern crop-breeding purposes,” Lentz says. “For a long time, we thought that sunflower was domesticated only in eastern North America, in the middle Mississippi valley — Arkansas, Missouri, Tennessee, Illinois. This is what traditional textbooks say. Now it appears that sunflower was domesticated independently in Mexico.” “*

Wine expert Jose Penin released the Penin Guide to Spanish Wines 2008, Spain’s leading wine guide, at a private reception for trade professionals and media in New York. Over 300 people participated in the launch of the English language version of the Penin Guide followed by a tasting of wines from twenty-five of Spain’s emerging wineries, named the “New Values of Spanish Wine.” A highlight of the event was an expert panel discussion on Trends in Spanish Wines presented by Jose Penin with the participation of Dr. Jay Miller of The Wine Advocate, Carlos Hubner-Arteta of wine importer Winebow, and Roger Kugler, Sommelier at Boqueria and Suba restaurants in New York.
To view a complete list of the chosen wineries for the “New Values of Spanish Wine” and to view a photo gallery of the April 3rd event at New York’s W Hotel Union Square visit: http://www.grupopenin.com/newvaluesofspanishwine.
Penin Guide has long been the resource of choice for Spanish wine professionals, and strives to be the world reference on the Spanish wine industry. Currently in its 17th edition, the Penin Guide has twenty-four highly trained wine communication specialists, who provide critical information and reviews on over 8,000 Spanish wines each year. The Penin Guide has an annual print run of 30,000 copies and is widely referenced in the U.S., Germany, the United Kingdom, Mexico, Puerto Rico, Canada, Brazil, Switzerland, Russia and Japan.
Grupo Penin and the Penin Guide to Spanish Wine are accessible online at http://www.grupopenin.com/. The Penin Guide to Spanish Wine 2008 is also available for purchase through http://www.amazon.com/, Barnes & Noble, Borders and other retailers nationwide.
The Penin Guide to Spanish Wine is published by Grupo Penin Communications, an established marketing, branding and Public Relations company, specialized in wine and gastronomy. The group is chaired by Mr. Jose Penin and managed by Ms. Mercedes Cubillo. Through the Penin Guide to Spanish Wine the company has hundreds of business contacts worldwide, and is establishing a global consultancy and business-to-business information exchange centered on trends and opportunities in the Spanish wine industry.
To request more information about Grupo Penin and the Penin Guide to Spanish Wine 2008 please contact HG Marketing at 718-403-0097 or email info@hgmarketing.net.

Media Contacts Helen Gregory/Rebekah Polster HG Marketing 718-403-0097 / 646-621-3559 info@hgmarketing.net”

Strawberries have long been a preferred ingredient in many Latino dishes, drinks and desserts. What many Latinos probably did not know is that the antioxidants in this scrumptious little red fruit may also help prevent cancer.

According to a recent study, antioxidants may help prevent the growth of oral, colon and prostate cancers, in particular. The good news is strawberries are a great source of antioxidants and are available year-round. Strawberries also have more vitamin C per serving than an orange (one serving = 8 medium strawberries).

Elvia Barboa, CEO of Padres Contra El Cancer, said, “We see the devastating impact cancer has on families every day. Preventing cancer at times seems a daunting task, but it is important for families to know that by simply eating strawberries Latino families can take one step to help protect their body from this disease while at the same time reinforcing healthy eating habits to their children.”

Strawberries have numerous natural plant compounds which may help prevent cancer. A key factor in many cases of cancer is unrepaired damage to DNA. The antioxidant power of strawberries helps protect DNA from damage. These antioxidants include anthocyanins (which make strawberries red), ellagitannins, flavonols, and flavanols.

Here are some easy and delicious strawberry recipes to share with your family:

STRAWBERRY AND CUCUMBER SALAD
Prep time: 15 minutes

Vinaigrette:
3 tablespoons rice vinegar
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons chopped fresh mint
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup extra virgin olive oil

Salad:
4 1/2 cups (1 1/2 pounds) California strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
3/4 cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced

To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended.

To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.

Makes 6 servings

Nutrition Information Per Serving: 131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein

STRAWBERRY SHRIMP CEVICHE
Prep time: 20 minutes

Ceviche Dressing:
1/4 cup chopped stemmed California strawberries
1/4 cup chopped plum tomato
2 tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped seeded jalapeno peppers
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Ceviche:
3/4 pound cooked peeled shrimp
1 1/2 cups peeled seeded diced cucumber
3/4 cup diced red onion
1 1/2 tablespoons chopped seeded jalapeno peppers
1 1/2 cups (about 1/4 pound) quartered stemmed California strawberries
3 tablespoons chopped cilantro

To make Ceviche Dressing, in blender or food processor, purée all ingredients until smooth. In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche Dressing. Refrigerate, covered, at least 30 minutes but no more than 4 hours. Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Makes 6 appetizer servings

Nutrition Information Per Serving: 139 calories; 6 g fat; 86 mg cholesterol; 287 mg sodium; 9g carbohydrate; 2 g fiber; 13g protein”*

Goat farmers in the United States say they are seeing growing demand for meat, especially from immigrant communities.

The St. Louis Post-Dispatch said Monday that the U.S. goat herd has grown from 2.5 million in 2002 to about 3 million today with more than 80 percent of the animals being raised for meat.

“It’s the No. 1 consumed meat in the world,” said Scott Hollis, a goat specialist with the U.S. Department of Agriculture. “It’s very popular, except here.”"*

On a recent evening at New York’s Maritime Hotel, the members of electronica duo Yacht are spastically flinging themselves about in front of a crowd of indie-label types and their fans, advertising salespeople and Anheuser-Busch executives from St. Louis.

It’s one of several events in such cities as Los Angeles and Chicago leading up to the national release of Bud Light Lime on April 28, a Mexican-style beer in the vein of Corona Extra. While Bud Light Lime takes its cue from Mexican culture, much of its $35 million launch will be directed at fans of indie rock, electronica and dance music.”*

Biotech corporations that developed genetically modified seeds are bribing authorities and carrying out costly advertising campaigns “plagued with lies in order to create monsters that attack life,” says Jesús León Santos, an indigenous man who is one of this year’s winners of the Goldman Environmental Prize.

“We showed them that the cultivation techniques of our ancestors are the best and that they represent life. We are on the right path,” León Santos said in an interview with Tierramérica correspondent Diego Cevallos.”*

It’s not often that a small business gets the chance to acquire patented technology along with the connections and resources to bring a product to market.

Up-and-coming entrepreneurs often miss out on such opportunities because they lack access to networks where information is available about patents and other innovations.

In Racine, Ed Salinas is tapping into patented technology to produce low-cholesterol dairy products. The final product, a milk ingredient known as Benelact, would be used in a variety of food products such as yogurt, ice cream and cheese and be marketed to dairy and bakery manufacturers throughout the United States.”*