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2 posts from June 2015

June 29, 2015

Salsa: The Sauce That's Not Just a Sauce

Salsa_foodcentricSalsa is the Spanish word for “sauce”, and it has also come to mean the same thing in English. However, this iconic condiment, which can consist of vegetables, fruit, herbs, spices, and even grains, and which can range from mild and tangy to searing hot, is much more than a simple topping.

There are numerous categories of salsa, some uncooked (salsa cruda) and some cooked.

  • Salsa verde is “green salsa”, which is typically made from pureed tomatillos, green chilies, and cilantro.
  • Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers.
  • Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.

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June 16, 2015

Fast Casual Foods of India: Who Will Wrap It Up in America?


Fast_Casual_IndianThe cuisine of India has always been somewhat of a tough sell to American consumers, who seem to either love it or hate it without much in-between. For those who love it, especially vegetarians, the combination of spices, often with a little heat from chilies, presents a bonanza of choices. For those on the other end of the spectrum, the extensive menus, unfamiliar spices and flavors, and yes, murky food colors, are too daunting to try. Yet slowly but surely, Indian foods are making mainstream inroads. Naan, for example, has become as ubiquitous as pita bread even at the big box groceries. And then there’s curry. Sure, everyone knows what it is. It’s something and something, with some sort of spices and sometimes sauce.  Or, it’s that powder on the spice shelf with a label that says—wait for it—curry.   

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