Cooking fats in Mexican cuisine: olive oil, lard, and butter.

Date:   9/4/2017 1:33:20 AM ( 7 y ago)

“As the Spaniards became familiar with the native ingredients, they set about preparing them in European ways-for example, sautéing or frying them, techniques that apparently were not practiced before the introduction of such cooking fats as olive oil, lard, and butter.”[1]

I like freshly prepared traditional Mexican food. I'm intrigued about the fats mentioned in the quote above, and so much so that I intend to research this.

***********^***********
Notes:

[1] Food from my Heart: Cuisines of Mexico Remembered and Reimagined:

https://www.amazon.com/Food-Heart-Cuisines-Remembered-Reimagined-ebook/dp/B00HG3BKMQ/ref=wl_mb_wl_huc_mrai_1_dp


 

Popularity:   message viewed 1233 times
URL:   http://www.curezone.org/blogs/fm.asp?i=2382754

<< Return to the standard message view