The Original Caesar Salad in Tijuana, Mexico! ???? Table-side Preparation is Amazing!
Did you know the Caesar salad was invented in Tijuana, Mexico!? Here's how they still make the original version at Hotel Caesars... and it's absolutely amazing. This could easily be the best salad in the world!
#shorts #food #Mexico
Grilled [Bigum Island's] Spinach Salad
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3월 제철 식재료인 비금섬초 [섬초] 를 이용해서 만드는 샐러드입니다.
일반적인 샐러드가 아닌 시금치와 귤, 송이 토마토를 그릴에서 구운 후 커티지 치즈와 베이컨칩, 레몬드레싱을 곁들여 낸 샐러드입니다.
Using Korean Seasonal Ingredient : [Bigum Island's] Spinach
-with Home made Cottage Cheese, Tangerine, Truss Tomato, Lemon Dressing,
Bacon Chip-
How to prepare a perfect cucumber mint salad
Are you looking for a refreshing idea for lunch? Amy Hatton shares her recipe for a cucumber mint salad.
Ingredients:
4 cups thinly sliced cucumbers (I like to use baby cukes)
1/4 of a red onion, thinly sliced
1 pint grape tomatoes, cut in half
10 mint leaves, thinly sliced
1/3 cup rice wine vinegar
2 tablespoons olive oil
1/2 cup feta cheese, crumbled
Salt and freshly ground pepper
Directions:
Gently toss together the sliced cucumbers, red onion, tomatoes, and mint leaves. Stir in vinegar and olive oil. Season with salt and pepper to taste. Refrigerate for at least an hour before serving. Right before serving sprinkle feta cheese on top.
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RECIPE: Spinach and Cheese Tamales
Were learning how to make tamales from a Mexican Cookbook with more than 600 pages of savory recipes!
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
ABOUT THE AUTHOR
Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agricultures chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.
Margarita Carrillo Arronte
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