Food & Culture

The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has no end to its taco joints, from Casa Azul in Allentown to Acapulco in Tonawanda. As much as I love visiting local taquerias, the experience of making tacos at home is nothing short of rewarding.  In observance of Cinco de Mayo, I would like to share my recipe for Carnitas, one of my favorite taco fillings, for you to prepare and enjoy with friends. Carnitas are a type of pulled pork that originated in the state of Michoacán. The recipes vary depending on region and families, but the basic ingredients can be found in any local grocery store. The cut of choice for carnitas is pork shoulder/butt, 2 Ibs of which should be enough to feed 3 people or will leave plenty of leftovers if you live alone. The basic seasonings will be salt, pepper, cumin, and oregano. You will also need lime and orange as well as two bay leaves. I also like to add a few cloves of garlic to my carnitas. Cut the pork into 1½ to 2-inch cubes, then toss the meat into a slow cooker or a large Dutch oven. Add 1 ½ teaspoons of cumin and 1 ½ teaspoons of oregano into the meat, then add 1 teaspoon each of salt and pepper. Juice one lime and a large Navel Orange into the mix, then stir the meat with a spoon or clean hands until the seasonings are well incorporated. Drop the squeezed orange halves into the vessel for more flavor, then add the bay leaves and garlic before pouring in enough water so that the meat is almost covered. If using a Dutch oven or another pot, preheat the oven to 300 degrees while bringing the mix to a simmer over the stove on medium-high heat. Simmer for 5 minutes, stirring occasionally, then close the lid and place it into the oven for 2 hours. If using a slow cooker, you can keep it on the low setting for 6-8 hours. The meat is ready when tender and easily falls apart when pierced with a fork. Take the meat out of the vessel and place the pieces on a metal baking tray, then strain the contents of the pot into a saucepan. Place the saucepan on the stove over high heat until the liquid thickens into a sauce. While the sauce reduces, use two forks to pull the meat apart and then place the tray under the broiler for 4-8 minutes or until golden and crispy. Flip the meat and cook the other side for the same result. Pour the meat into the saucepan and mix it up, adding more salt and pepper until the flavor is to your liking. Once that is ready, all you need is some corn tortillas and classic taco toppings. My favorites are ‘pico de gallo’, thinly sliced radishes, lime wedges for juicing over the meat, and an appropriate hot sauce for a spicy flavor. See you next month. Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments CARNITA TACOS The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo Read More LA PUPUSA April 1, 2023/No Comments LA PUPUSA My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments LATIN FOOD, LATIN RECIPES: CHAMPURRADAS If you remember my column from last month, I tried making Champurradas using an online Read More Load More End of Content.

My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. This month, however, I would like to focus on the national dish of El Salvador: the pupusa. Pupusas are thick tortillas stuffed with meat, beans, and/or cheese. Traditional condiments include salsa and curtido: shaved carrots and cabbage mixed with vinegar, salt, and pepper.  According to Vanderbilt University, the origins of pupusas date back 2000 years ago to the Pibil tribe, who lived in what was known as Cuscatlan before it changed to El-Salvador after Spanish colonialization. When the country had a civil war during the 1980s, many refugees fled to North America and Australia, bringing their food culture. When I was small, my dad brought me to a Salvadorian restaurant in Port Chester where we would enjoy pupas on weekends. A family friend recently taught me how to make them from scratch during one of my home visits. My all-time favorite filling for pupusas is chicharrón, made with pork ribs or butt. Black beans are my second favorite, perfect for vegans or vegetarians. For the chicharrón, cut the pork into small pieces and then season with salt, pepper, cumin, and oregano. A premade Adobo seasoning mix will also work well. Heat a pan over a stove on medium-high heat with about a spoonful of oil. Pour the pork into the pan and cook until the meat is golden brown and cooked through, stirring occasionally. Take the meat out when done and cut it into shreds for the filling. I used a kitchen knife for this step, but I recommend using a food processor if you have one. The black bean filling is made with canned or freshly cooked beans. Pour the beans into a blender and then until they are smooth. Place the beans aside and cut a large onion into small pieces. Pour the onion into an oiled pan and cook over medium-high heat until browned. Then pour the blended beans into the pan and stir them together. Continue cooking until the blend turns into a thick paste, scraping the bottom of the pan so nothing sticks. Once the fillings are ready, it is time to make the dough. The standard measurements are 2 cups of masa harina and 1½ cups of water. Mix until a dough forms, adding another splash of water if needed. Take about a handful of dough and roll it into a ball. Flatten it into a disc, making a wide dent in the center for the filling. Surround the filling with the rest of the dough and then reshape it into a disc. The pupusa should be at least 4 inches in diameter. A cast iron skillet is the best option for cooking pupusas since it retains heat better. Otherwise, a non-stick pan will also work. Place the pupusa on the lightly oiled skillet over medium-high heat and cook on one side for 5 minutes. Flip it to the other side and cook for another 5 minutes until cooked through, flipping a few more times as needed. Pupusas are best enjoyed fresh, so eat them while they are hot! Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has Read More LA PUPUSA April 1, 2023/No Comments LA PUPUSA My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments LATIN FOOD, LATIN RECIPES: CHAMPURRADAS If you remember my column from last month, I tried making Champurradas using an online Read More Load More End of Content.

If you remember my column from last month, I tried making Champurradas using an online recipe. The result turned out thicker than I wanted, so I experimented with different ingredients to improve it. I’m happy to say that after several attempts (and failures), I finally have a recipe ready to share! Grab two large bowls and a digital weight scale. In one bowl, whisk 1 pound (3 to 3⅓ cups) of flour and 1 tbsp of baking soda until thoroughly mixed and then set aside. Then mix 5 oz. of sugar and two eggs in the other bowl. A stand mixer will also work if you have one. If you want to make a vegan option, use 4 oz. of egg replacer or another egg-free ingredient. I used some aquafaba from a can of chickpeas as a replacement for the eggs. Once the eggs and sugar are combined, add a stick of softened butter and 3 tbsp. of milk, and stir together. My vegan substitutes were 4 oz. of Vegetable Oil spread and 3 tbsp. of Oat milk. I also mixed 1 tsp of vanilla extract and 1 tsp of cinnamon into the wet ingredients for a richer flavor. I suggest adding some extra vanilla if using vegan ingredients, but feel free to experiment. Bring the flour and baking powder mix and make a hole in the center to create a nest. Then pour all the wet ingredients into the nest, using a rubber spatula to scrape the rest into the bowl.   Now is the time to combine the wet and dry ingredients. If using your hands, coat them in flour to prevent too much sticking, then push the flour to the center of the bowl where the wet mix is nested. Once combined, keep kneading the dough until you don’t see any drier flour. The result should look like a typical cookie dough; no raw flour should be visible. Start preheating the oven to 350 degrees at this point. Tear pieces of the dough apart and roll them into medium-sized balls. Each ball should weigh about 3 oz. To flatten them into cookie form, I used a tortilla press to shape the Champurradas evenly. If you don’t have one, place the dough ball on a piece of parchment paper and then use a plate lined with parchment paper to flatten them. A tortilla press will also need parchment paper or a plastic bag to prevent the dough from sticking. Make sure not to flatten them all the way, as they should be at least ½ a centimeter thick. Place the Champurradas on a buttered or oiled cookie tray and brush them with milk. Then sprinkle enough sesame seeds on the cookies before putting them into the oven. The Champurradas will be done in 20 minutes or until golden. You can enjoy them fresh, but I like them best after a few days when stale. Dunk them into coffee or hot chocolate and enjoy! Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has Read More LA PUPUSA April 1, 2023/No Comments My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. This month, Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments LATIN FOOD, LATIN RECIPES: CHAMPURRADAS If you remember my column from last month, I tried making Champurradas using an online Read More Load More End of Content.