Mexican street sweets | Mexican street sweets | Jianbing in 20 seconds
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March 23, 2017
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Continuing Education from CIA Consulting
Lecture
Mexican street sweets
(The Culinary Institute of America)
Mexican street sweets
When it comes to street foods, savory nibbles get most of the press. But with Worlds of Flavor 2017 focusing on casual concepts, we pay homage to sweet snacks and desserts. In this video, Ruth Alegria, Mexican cuisine historian and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City's Coyoacan neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas and much more.
What’s on the health horizon?
The key to nutritious ingredients is keeping things fresh and new. See which grains, spices, seeds, fruits and vegetables are quickly becoming 2017's hottest trends and find practical ways to use them across your menu. Learn more now
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Demo
Jianbing in 20 seconds
Jianbing in 20 seconds
(Brian Goldberg)
Part crepe, part omelet, part sandwich and part crunchwrap, jianbing are the bicycle-based street foods of Northern China. At Mr. Bing in New York, they come in Peking Duck, BBQ Pork, Drunken Chicken and vegetarian varieties. Watching this demo will make you hungry.
 
Tasting
Buckwheat pasta with bitto, potato and cabbage
Buckwheat pasta with bitto, potato and cabbage
(The Culinary Institute of America)
This pasta is typically found in the northern part of the Lombardy region, in the Valtellina area. Bitto is a typical cheese from this area, but if you can’t find it at your market, you can substitute Fontina. This recipe is also less commonly made with green Swiss chard in place of the cabbage.
 
Extra Credit
Family Meal
Imagine the opportunities!
Imagine the opportunities!
(The Culinary Institute of America)
Imagine spending three days at The Culinary Institute of America in the Napa Valley -- April 26-28 -- for the 19th annual Worlds of Flavor conference! If you register now to join the 600 food and foodservice professionals and 60+ culinary experts, you'll soon be sharing timely insights and good business strategies with your boss, telling your coworkers all about the delectable foods you sampled, reliving the Kitchen Workshop you attended with Chris Cosentino, Jaime Pesaque or Junghyun Park, and awaiting the e-mail that will give you free access to more than 400 recipes! Join us for Worlds of Flavor: Casual By Design and discover the keys to casual dining in the 21st century.
 
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