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So Much to Learn About Mexican Cuisine, Rick Bayless Says

Rick Bayless makes a green mole. Chef Rick Bayless’ name is known to many for his Mexican cookbooks and restaurants, including Chicago’s Frontera Grill and Topolobampo. His face is recognizable to many...

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Latin Flavors, American Kitchens Symposium Opens at CIA

In the new facility at the Culinary Institute of America, San Antonio, students are already using the kitchens for their class work. As the Culinary Institute of America, San Antonio, opened its third...

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Caldo de Hongos (Clear Mushroom Soup)

Mushrooms of many varieties are part of the cuisine in many areas of Mexico. This soup, presented at the Latin Flavors, American Kitchens Symposium at The Culinary Institute of America, San Antonio is...

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Griffin to Go: Take a Tip or Two from the Professionals

Get together a hastiness of cooks (yup, that’s the collective noun for those apron-clad folks) and you’ll likely learn more than a few tips to make your kitchen life easier. Such was the case at the...

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Ask a Foodie: What Is Epazote?

Epazote flavors this Caldo de Hongos (Clear Mushroom Soup) Q. What is epazote? —Lori A, Epazote (eh-pah-ZOH-tay) is a Mexican herb that has people almost as divided in their opinions as cilantro. Some...

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Two Top Chefs Returning to San Antonio and More Dining News

A Bliss-ful return Mark Bliss is headed back to San Antonio. The chef who started Silo on Austin Highway confirmed a rumor that he is looking for a place, but in his usual terse style, he offered...

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SA Spices Up Latin Flavors, American Kitchens

Elena Hernandez discusses the foods of Panama. In Panama, culantro is the herb that gives the canal country’s dishes their distinctive flavor. That’s culantro, not cilantro, as chef Elena Hernández...

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Hungry for New Tastes? Rick Bayless Offers Chefs Some Advice

Rick Bayless After a day of sampling and hearing discussions about Latin foods such as matalí, chaya leaves, siriguela and umbu, celebrity chef Rick Bayless had only one question: “Why are we not using...

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