Mexican Food History - A Look At A traditional Mexican Dish

Who ever thought you could put ragged clothes on the table and people would go crazy over them?

That is what Ropa Vieja means: old clothes, or ragged clothes. It is a toothsome mixture of meat (usually beef, but it works equally well with venison or pork) vinegar, spices and tomatoes, sort of an Hispanic version of pulled barbecue.

Traditional Food

The Cuban version, as sold in Florida, is spiced primarily with a bay leaf and salt and pepper. No hot peppers, no cilantro. "Cubans do not eat like Mexicans" seems to be their mantra. But this dish has begun manufacture its way onto some Mexican restaurant menus, with some alterations to make it more in keeping with the local tastes and expectations.

To make Ropa Vieja, first you have to find the permissible cut of meat. A pork shoulder works, as does a beef brisket. You want a good solid cut of meat that can stand up to long cooking times. All together you should have

Ropa Vieja Cubana

What You Need:

3 pound bone in pork shoulder or 2 pound brisket 2 cups cider vinegar 2 cups water 2 tbsp pickling spice, tied in a piece of cloth (so you don't have to pick them out later) 2 whole bay leaves If you like a Mexican touch, add two dried red chilies to the spice bag

How to Make It:

Put all into a large bowl or plastic bag and put in the refrigerator overnight. So far, this could be the beginnings of Ropa Vieja, or Sauerfleisch, the German Sour Beef.

To continue with Ropa Vieja, the next day: put the meat and marinade in a large pot, and simmer, Do Not Boil for at least four hours. You can put a cover on the pot, but do not fit it tightly. Let the lid be slightly offset, to preclude boiling. "Meat that's boiled is meat that's spoiled' is a good maxim here. If you allow it to bubble, it will come to be tough and stringy.

Once the meat is falling apart, take off it from the cooking liquid. Using two forks, shred the meat into strings. This is the ragged clothes.

Serve by putting a pile of "clothes" on the plate, then spooning a little of the liquid on top, with crusty bread, black beans and rice.

To turn this same dish to Sauerfleisch, use the same basic technique, but leave out the extra bay leaf and the chilies. Once the meat is cooked, cut it into chunks rather than shreds.

Break up a Pound Of Ginger Snaps. This is what makes the gravy for Sauerfleisch. Mix them with water, to make a "mud." take off the spice bag from the broth, and growth the heat to medium. Working slowly, add the ginger mud a little at the time until you have a good, thick gravy. Return the cut up meat to the sauce and cut the heat to low.

Next comes the dumplings. No great secret. Cold instant mashed potatoes prepared according to the package directions, then mixed with an egg and a little flour. Shape it into a ball (if you wet your hands this goes faster) and press a crouton into the center of each one. Once you have about 8 dumplings made, place them considered on top of the now gently simmering sauce. Put the lid on and walk away for 18 minutes. No peeking.

Serve by spooning two dumplings onto the plate, next to some meat and gravy.

Mexican Food History - A Look At A traditional Mexican Dish

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The History Of Italian Food

While some of the most favorite dishes associated with the Italian culture comprise a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an famous movement while the Roman Empire. Culturally, food preparation was quite important in the past where flashes of importance have been captured in the only surviving cookbook (Apicius), which dates back to the first century Bc.

Traditional Food

The spread of Italian food diversity began after the fall of the Roman Empire when personel city states began to uphold detach identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north advanced Tuscan beef, while black truffles were very favorite in Marches. Provolone and mozzarella cheeses advanced in the south, as well as a host of engaging citrus fruits.

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history concerning tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, old Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to derive a range of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and range of Italian cooking styles.

Coastal regions are known for their developments in yummy fish and seafood dishes. For example, the island of Sardinia supplies a more original and uncomplicated style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats describe Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab sway also affected cuisine on the island and within the rest of the south, especially with the introduction of assorted spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most favorite Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was positively a rediscovery of a food item eaten while Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

The History Of Italian Food

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