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Name That Dish!

Tara Block — Tue, 16 Nov 2010 14:30:16 PST

Do you know what this tortilla-like dish from El Salvador is called?

Rising Tortilla Prices Could Cause Political Unrest in Mexico

LibertySugar — Mon, 19 May 2008 10:00:20 PDT

Fearing political backlash, Mexico's government is promising citizens that it will do what it can to keep tortilla prices right where they are. According to Mexico's National Chamber for the Tortilla and Dough Industry, prices will rise 18 percent in the coming weeks.

The government, sensing troubling inflation and massive protests, is planning to offer financial support to offset the price of transportation and warehousing, according to BBC.

The high costs of corn and gasoline are causing the spike. Hording of corn by producers is also putting a strain on supply. Tortillas, being such a staple, have ability to influence Mexico's national economy. Bloomberg News reports that a 40 percent jump in tortilla prices would probably force the central bank to deliver a significant interest rate hike.

Can you think of a food staple for which an 18 percent rise in price would cause massive street protests in your neck of the woods? Is it surprising that food prices would have a direct impact on the bank's interest rates? What food would cause the government to intervene in the States?

Source

Food Review: Amy's Cheddar Cheese Burrito

FitSugar — Mon, 01 Oct 2007 03:30:00 PDT

If you don't know by now, I'm a huge fan of foods from Amy's Kitchen. I love her Vegetable Lasagna and Stuffed Pasta Shells, and her canned Vegetable Barley Soup is really tasty and filling.

Sugar users juju and james bond girl suggested I try Amy's burritos. You can find them in the freezer section of most health food stores. They weren't too expensive - about $3 or 4 each - and they have a few varieties such as Bean & Cheese (I tried this one), Bean & Rice, Black Bean Vegetable, Breakfast (with tofu and potatoes), Indian Spinach Tofu Wrap, and Southwestern (with jalapeño peppers and black olives).

Want to know what I thought of Amy's Bean & Cheese Burrito? Then

Serving Size	1 burrito
Calories	300
Total Fat	9g
Saturated Fat	2.5g
Cholesterol	10mg
Sodium	580mg
Carbs	43g
Fiber	6g
Sugar	1g
Protein	11g

This burrito was the perfect size, and it was very tasty - not very spicy, with just enough seasoning. The pinto beans and cheese were mixed to create a soft and creamy consistency. When I looked inside, I could still see whole pinto beans, which is always a good thing.

The whole wheat flour tortilla was wrapped tightly enough and never once unraveled, so I didn't have to worry about it becoming a huge explosive mess as burritos often tend to be. I also liked that after taking this burrito out of the freezer, it only took 2 1/2 minutes in the microwave to warm up.

Amy's burritos definitely get a thumbs up from me. With 11g of protein and 6g of fiber, they're a great option when you need a quick meal.

Santos' Famous Tortilla Española

partysugar — Mon, 17 Sep 2007 08:57:31 PDT

After paella, tortilla Española is Spain's most well known dish. Similar to an omelette, this tasty dish of eggs, potato, and onion is consumed day and night, hot or cold, all over the country. I've had many tortillas in my life, but none are as good as Santos's famous tortilla. I was recently in Spain and was lucky enough to chat with 80 year old Santos. He still frequents his bar everyday for a slice of the tortilla that's four inches thick.
The balance of the simple egg and onion flavors is sheer culinary bliss. Located next to the historic Mezquita, this crowded bar is a landmark in itself. Santos refused to reveal the secret to his tremendous tortilla, but I'm assuming practice and love are two of the ingredients. To take a look at a recipe and all of the pics from my afternoon excursion to Santos,

Tortilla Española
From The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

1 cup olive oil
1 medium white onion, chopped
6 white or red boiling potatoes, about 2 pounds, peeled
Salt and freshly ground black pepper to taste
4 eggs

Slice the potatoes crosswise into 1/2-inch-thick pieces and place in a large bowl. With a cotton cloth or paper towels, dry the slices well.
Pour the olive oil into a 9-inch, nonstick pan (preferably with slanted sides) and heat over high setting for two minutes, until almost smoking. Add the potatoes carefully (to minimize splattering oil) so they cover the bottom of the pan. Cook for 7 minutes over medium heat then add the onions, spreading them over the potatoes.
Cook for 10 minutes, or until the potatoes turn golden (do not let the onions burn). Remove from heat and let cool for several minutes.
With a slotted spoon, transfer the potatoes and onions onto several layers of paper towels. Reserve the oil in a container.
In a large bowl, beat the eggs. Add the potato mixture and stir gently. Season liberally with salt and freshly ground black pepper. Let sit for 5 minutes.
Wipe out the pan and add 1 tablespoon of the reserved oil. Place the pan over high heat. When oil is extremely hot but not smoking, add the egg mixture. Cook for 30 seconds, gently shaking the pan to distribute the mixture. Reduce heat to medium and cook for about 10 minutes, or until the surface is nearly cooked but still runny.
Remove pan from heat and let sit for 2 minutes. Place a large plate over the pan. Holding the handle of the pan in one hand and the plate in the other, flip the omelet quickly and remove the pan. (If you are unsure of this, slip the omelet, semi-cooked side up, onto a plate, then cover with another plate and flip).
Add another tablespoon of oil to the pan over high heat for 1 minute. Gently slide the tortilla, semi-cooked side down, into the pan. Cook for 1 minute. Slide the tortilla onto a warm platter.

Serves 4 to 6.

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Fast & Easy Dinner: Potato, Chorizo, and Vegetable Omelet

partysugar — Wed, 22 Aug 2007 05:48:31 PDT

In Spain, tortilla is a go-to dinner dish when time and patience is lacking. This Spanish staple, a circular potato and egg omelet, is found in just about every restaurant, bar, and household across the country. No kitchen is ever without potatoes, eggs, and olive oil making it a perfect last minute, quick fix meal. This colorful variation is filled with robust chorizo, tasty peas, and roasted red peppers. Go ahead and pretend you're Spanish for the night (serve with a chilled glass of Alboriño). You don't have to board a plane, all you have to do is

Potato, Chorizo, and Vegetable Omelet
From The Nest

1/2 cup olive oil
2 medium potatoes, peeled, in small cubes
6 eggs
Kosher or sea salt
1 small onion, preferably Vidalia or other sweet onion, chopped
1/4 pound chorizo sausage, preferably imported, skinned and diced
1/4 cup (about 2 ounces) diced Serrano ham or prosciutto
1/2 cup cooked peas
1/2 cup cooked baby limas
2 tablespoons minced piquillo pepper, or pimiento, home prepared

Heat the oil in a skillet and fry the potatoes slowly until they are tender – they should not color. (This could also be done in a deep fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs, and let set 15 minutes.
Meanwhile, heat 1 tablespoon of the reserved oil in another skillet and sauté the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas, limas, and piquillo pepper or pimiento, and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.
Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot. (It must be very hot or the eggs will stick.) Add the egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, or slide onto a dish, cover with a second dish, and invert. Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side.
Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side and tucking in any rough edges with the back of the pancake turner. It should be juicy within. Transfer to a platter and cut into 8-12 wedges.

Serves 8 to 12.

Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.

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Pico de Gallo Chips: Like Doritos, But Healthier

FitSugar — Sat, 12 May 2007 02:00:00 PDT

As a kid, I hate to admit it, but I grew up on junk food. Maybe that's why I'm such a freak about it now - too many years of eating crap that make you feel like crap.

Nacho Cheese Doritos were one of my faves. They were a typical afternoon snack when I came home from school - I used to LOVE licking the powdered cheese off my orange-stained fingers. I've long since given those up, but they'll always be one of my fond childhood memories.

While at the health food store, I came upon Pico de Gallo Chips made by Garden of Eatin'. They taste so much like Doritos, but the ingredients are much healthier. Doritos have partially hydrogenated soybean and Cottenseed oil. And nothing says junk food like artificial color - love that Yellow 6. Yum.

Want to see how they compare nutritionally? Then

	Doritos	Pico de Gallo
Serving Size	1 oz (about 11 chips)	1 oz (about 7 chips)
Calories	140	140
Total Fat	8g	7g
Saturated Fat	1.5g	.5g
Cholesterol	0mg	0mg
Sodium	180mg	150mg
Carbs	17g	18g
Fiber	1g	3g
Sugar	1g	0g
Protein	2g	2g

Pick them up if you are headed to a BBQ this weekend!!!

Savory Sight: Chorizo and Potato Flautas

Yum Community — Thu, 24 May 2012 03:04:57 PDT

We like potatoes and we like chorizo - but wrapped together in crispy, just-fried tortillas? Well, we love that. Thanks to Ericairis for inspiration.

These flautas were so easy to make and packed a huge flavor punch.

For the recipe, check out her blog, then be sure to share your latest eats with us in the Savory Sights community group.

Can You Crack These Egg Facts?

Susannah Chen — Tue, 22 May 2012 10:17:58 PDT

Is there anything more recognizable across the globe than a single chicken egg? The ovoid protein is a fixture during every occasion, from breakfast fry-ups to dessert soufflés - and, with a repertoire that includes Spanish tortillas and Ethiopian doro wat, it dots every corner of the world's culinary landscape.

You may be a regular when it comes to enjoying eggs, but what do you really know about them? In honor of May being National Egg Month, I'm going to list out a number of facts, and I want you to either confirm them or dispel them. Can you crack these questions? Take the quiz to find out.

Take the Quiz

Let's Dish: What Did You Make or Eat on Mother's Day?

Susannah Chen — Mon, 14 May 2012 11:05:09 PDT

In case you didn't catch sight of the throngs of families out and about yesterday, Mother's Day was a big deal once again this year. I wasn't in the same state as my mother this past Sunday, but I did make up for it the weekend before by treating her to huevos rancheros at one of my favorite Chicago brunch spots, Nana. There, we treated her to a plateful of crispy corn tortillas, chorizo, refried pinto beans, Vidalia onions, peppers, poblano cream, guacamole, and queso fresco, all topped off with over-medium fried eggs.

Tell us: what did you make, or where did you eat, on Mother's Day?

Link Time: A Chilied Chard and Tortilla Soup

Susannah Chen — Fri, 27 Apr 2012 10:55:07 PDT

Make Rick Bayless's chilied tortilla soup with Swiss chard - Food52
Miller's new cans make shotgunning easier - Grub Street Philly
Even the Empire State Building's celebrating Monday's James Beard Awards - Zagat
Cane syrup, 16 ways - Saveur
T.G.I. Friday's is now serving Korean tacos, too - Eater
Watch the best food infomercials of the 1990s - HuffPost Food
Meet Invite For a Bite, a new website that keeps women from dining alone - Delish
Yessss! Avocado hummus - A Cozy Kitchen