Video: From his book “Soul Food,” author Adrian Miller reads a selection from the chapter on red drink.
One of the most famous sandwiches in South America is also one of the most fun (and messy!) to eat: the Chivito Uruguayo. In Spanish, chivito means baby goat, but there’s actually no goat to be found in this sandwich.
Cookbook author Kathleen Purvis documented the 2013 Southern Foodways Symposium with a fun video highlight reel.
Meat substitutes attempted to provide these gustatory benefits while also ensuring a violence-free diet. In fact, early meat substitutes were positioned as being even more effective than meat in their strength- and muscle-building properties.
One of the biggest misconceptions I find about Latin American food is that it’s complicated to make—but nothing could be further from the truth. I give you plenty of examples of no fuss, no muss recipes that require only basic skills in the kitchen but produce magical and fun flavors. Such is the case of these scrumptious chocolate-covered bananas, or Chocobananos, that Latin American kids have been enjoying for decades.
If you have never been to a tailgate in the South, you may not realize what goes into it. The event is much more than people standing in a parking lot before a football game. These events are a chance to reunite with old college friends, have a family reunion, and share great food and drink with those that you love. The common thread is that everyone there has a connection to that campus and wants to be with the ones they love to support their team.
Even after Prohibition was repealed, many areas of the South remained dry. So whiskey was hard to get and had a certain cache. Recipes that involved a little alcohol were not only tasty, they also implied a few things—they showed you had connections and maybe a bit of money to buy something.
I mean, what’s not fun about dressing a sandwich with all sorts of condiments, until it becomes a tower of goodness? You have to figure out how to eat it without wearing it, but that’s another story. One of my favorite things about street food is that so much of it can be prepared in advance—which not only makes it easy for entertaining but also makes it a cinch to put dinner on the table every day.
There are many who say they can only make “hockey pucks,” “door stops,” or bread the dog wouldn’t eat. I learned that a whole lot of bakers give up on biscuits after a couple of attempts, when all they needed was a few simple tips and some practice.
Photos from Adrian Miller’s “Soul Food” launch party extravaganza at the Blair-Caldwell African American Research Library in Denver
The Vegetarian Magazine, the monthly publication of the Vegetarian Society of America, welcomed the development, explaining that a halfback was made “strong and elastic” from “oatmeal porridge and cranberry sauce.” In contrast, meat-eating opponents were characterized as “rude and coarse.”
From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Latin American Street Food takes you on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen.
When it comes to showing your spirit, there is no wrong way to go.
The deep-fried delights, the rich repasts, and the sugary triumphs fall in line with the time-immemorial tendency to show off one’s best dishes to those outside one’s group. That celebration food is not meant to be the sum of the cuisine. Soul food has a strong tradition of making delectable dishes featuring vegetables and unprocessed ingredients. In fact, many of the celebrated and faddish “superfoods” that are good for your body—dark, leafy green vegetables and sweet potatoes, for example—have been soul food staples for centuries.