Culinary Anthropologist

Archive

  1. Carnitas

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    Carnitas was the last dish I cooked here in San Francisco.  It’s
    Mexican, porky and delicious, and was therefore a very fitting final
    dinner in our apartment.  It’s a Mexican classic and one I’d had many times at local taquerias.  You can find all sorts of recipes for carnitas, involving different meats, flavourings and cooking methods.  This pork ‘n’ lard version is the real deal.  My method follows that of the chef at Mexico DF restaurant, who shared it after we’d devoured several pounds of the stuff.  It is meltingly tender on the inside, crispy on the outside and wonderfully porky.  You will be in pig heaven.

    carnitas.jpgSince the carnitas-fest we have been desperately trying to
    get round all the Bay Area restaurants we wanted to try, while packing up all our
    stuff.
    I now sit in a beautifully clean and empty flat, with a whole hour to go
    until we leave for the airport.  Never before have we been so timely and
    organised before catching a plane.

    This one’s for Tamar, Raquel, Megan, Carri and Will, who actually gave
    us money for our furniture.  Tamar liked it so much she decided it would
    be easier just to move in when we leave.

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  2. Chorizo

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    Chorizo is pronounced ‘chorissoh’ or, in some parts of Spain, ‘chorithoh’, but never ‘choritzoh’, please.

    It comes in all sorts of varieties in many countries around the world, notably Spain, Portugal and Mexico, but also India (Goa, due to Portuguese colonial presence), Argentina and the Philippines.

    Spanish chorizo is usually, but not always, cured, and therefore edible as is, sliced.  It’s made from coarsely chopped fatty pork and flavoured with garlic and smoked paprika.  It can be hot – ‘picante’, or sweet – ‘dulce’.

    Mexican chorizo, on the other hand, is a very different sausage – made from ground pork, flavoured with additional spices such as cinnamon, and importantly, requires cooking.