Isabel Gonzalez

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Blogs
February 16, 2010
Into the Origins of Carne Deshebrada, the Meat that Makes the Taqueria
Flickr user El Gran DeeTacos de carne deshebradaIn Venezuela, it's called Carne Mechada. In the Caribbean, it's known as Ropa Vieja. The Mexican version goes by the name Carne Deshebrada. In any case, shredded beef is an important component of the cuisines of several south-of-the-border countries. ... More >>
Blogs
November 18, 2009
On The Range: Chorizo
On The Range is a weekly exploration of the history and lore of Texas menu items.In Spain, as well as throughout Latin America, the dining public is big on pig. How big? Well, it is estimated that the entire chorizo production of Spain is 65,000 tons annually, more than the weight of 10,800 adu ... More >>
Blogs
October 21, 2009
On The Range: Cochinita Pibil
On The Range is a weekly exploration of the history and lore of Texas menu items.Cochinita pibil, a slow-roasted Mexican pork dish which originated on the Yucatan peninsula, is often made from suckling pig. Of course, in these less literal times, cooks use butt or loin as well.During Mayan times ... More >>
Blogs
August 12, 2009
On The Range: Ceviche
LedelboyOn The Range is a weekly exploration of the history and lore of Texas menu items.Ceviche is marinated seafood, so it should come as no surprise that Mexico and nearly every country in Central and South America with a coastline features it in their cuisine.In an article entitled 'The Many ... More >>

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