A Quote by Andrew Zimmern
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
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Salt is a powerful symbol in Haiti, as elsewhere. Salt of the earth, for example is an American phrase. In Haiti, myth and legend has it that if you are turned into a zombie, if someone gives you a taste of salt, then you can come back to life. And in the life of the fishermen, there are so many little things about salt that I wanted to incorporate. The salt in the air. The crackling of salt in the fire. There's all this damage, this peeling of the fishing boats from the sea salt. But there is also healing from it, sea baths that are supposed to heal all kinds of aches and wounds.
Your classic guacamole is just avocados, lime juice, and salt.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food. That's pretty much my weakness...and barbecue beef...and Texas beef...and brisket. Any red meat I can get my hands on.
I think most people assume if you're a Latino in Texas, you're Mexican. It's not really a problem, and I love so much about Mexican culture and the Mexican people.
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
Unlike dragons, I love spicy salsa. In fact, the spicier the better. For me, the ideal taco toppings are chopped onion, some cilantro and a bit of lime juice. I like the classic Mexican style. I like crunchy, Tex-Mex, cheese-slathered too, but I prefer to keep it simple.
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.
Take life with a pinch of salt
A shot of tequila and a wedge of lime
Do nothing at all
But take your time
I have never denied my background or my culture. I have taught my child to embrace her Mexican heritage, to love my first language, Spanish, to learn about Mexican history, music, folk art, food, and even the Mexican candy I grew up with.
You can love the Mexican culture, you can love your Mexican-American wife and also believe that we need to control the border.
Fattier, expensive cuts like prime rib or New York strip are celebratory centerpieces that do best when simply roasted with salt and pepper and served straight away.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
If I have all the tears that are shed on Broadway by guys in love, I will have enough salt water to start an opposition ocean to the Atlantic and Pacific, with enough left over to run the Great Salt Lake out of business. But I wish to say I never shed any of these tears personally, because I am never in love, and furthermore, barring a bad break, I never expect to be in love, for the way I look at it love is strictly the old phedinkus, and I tell the little guy as much.
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