Well before there was actual Tex-Mex cuisine, people near what is now Austin ate a lot of the same foods with similar basic tools. They were hungry and couldn’t wait the 15,000-ish years for there to be a Texas or a Mexico to invent Tex-Mex eats.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Peppers of the annuum species were transferred into what is now the American Southwest twice—first by birds and then by people.
Editor’s Note: This is the second half of our story on curry controversies. You’ll find part one here.
The following is part II of an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
The following is an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
I assume that Douglas’s tongue was firmly planted in his cheek when he wrote the above assessment, but his comment hints at a wide range of opinion about curry.