Food Drink Magazine Issue 11 June 2021

FOOD DRINK &

MAGAZINE

THE WORLD`S BEST 50 YOUNG WINEMAKERS ASBURY PARK’S BIERGARTEN

MEXICAN MEXICAN CUISINE CUISINE TOP 10 MEXICAN CHEFS IN THE UNITED STATES TUNA MEXICAN RESTAURANTS, DISHES AND REPUTABLE CHEFS GLOBALLY

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AUTHORS Ossiana TEPFENHARD Dave WINTERIDGE Kayla EATON Maja BILBILOVSKA

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Mexican Restaurants, Dishes and Reputable Chefs Globally

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CONTENTS

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The World`s Best 50 Young Winemakers

58

A Taste of Mexican Food

66

Hitting The Shore: Asbury Park’s Biergarten

68

NEWS

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MEXICAN CUISINE

The origins of Mexican cuisine can be traced back thousands of years to a time when indiginous people foraged for food, long before the arrival of the Spanish. One of the common plants of the time was the chile pepper which is still synonymous with Mexico today. As the civilization developed corn was cultivated and treated so that it could be ground to make tortillas and corn based breads. Historically a nation’s food heritage depends on climate and the crops that survive in that climate, so the Mexican diet included beans, avocados, tomatoes, nuts and chocolate. Nowadays Mexican Cuisine has very strong Spanish influences but retains those origins derived from Mayans, Incas and Aztecs.

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When the Spanish “Conquistadors” arrived in 1521 they brought with them far more European based foods such as garlic, wheat, barley and rice along with new varieties of meat and livestock as opposed to the wild game that had been hunted previously. The Spanish also introduced frying as a new cooking method, using the fat from the pigs that they had travelled with. Frying is still very much a cornerstone of Mexican cookery. Unfortunately, for the Spanish at least, not all of their products worked well in this new climate. Grape vines and olive trees did not flourish in the same way as back in Europe so the invaders were struggling for their favourite beverage of wine and the lack of olives had an impact on cooking oil.

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Once the Spanish had run out of their wine and brandy they looked elsewhere to restock their beverage needs. Tequila was born near the city of Tequila in the state of Jalisco by distilling the agave plant common in the area and is now one of the best known Mexican products around the World.

Tequila has been protected by Mexican law and can only be produced in the state of Jalisco.

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It is also recognised in numerous countries as being à designation of origin product. Since 2006 the region near Tequila has been declared à World Heritage Site by UNESCO> Beer was first brewed in Mexico from corn but subsequent to the invasion of the Spanish, who brought barley with them, it has a more European flavour.

The brewing industry was further developed by German immigrants in the 19th century.

Cantonese Today Mexican food is known throughout the World with many restaurants doing a poor imitation of what really is Mexican cooking, particularly in Europe where the spicing can sometimes be too much. Popular Mexican dishes include, Chilaquiles for breakfast, Pozole, Tacos al pastor, Tostadas, Enchiladas or Mole sauce with its richness enhanced by the addition of chocolate.

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One of the beauties of Mexican food is its ease for eating as street food and Mexico has one of the biggest street food cultures in the World. Mexico city has been named as one of the top ten places to get good street food and around 60% of the population will eat some kind of snack in a market or from a street vendor every week. With so many of the traditional dishes served inside a wrap of tortilla it is ideally suited, with Tacos being the most recognisable - literally a folded corn tortilla with a filling that can either be traditional or slightly more creative.

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Camotes are a traditional Mexican street food that has an important place in the culture because of its association with the national holiday of Dia de Muerte.

Traditionally the Camote is a pressure-cooked sweet potato that is seasoned with various toppings including condensed milk, chillies, cinnamon or strawberry jam. The street vendors are easily spotted because of the high pitched whistle that emanates from the potato while it is cooking. With such fantastic food and a rich vibrant culture it is no wonder that Mexico is a leading tourist destination and, if you are visiting, go search out some truly authentic Mexican cuisine.

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Top 10 Mexican Chefs in The United States

According to CHD Expert, a global leader in aggregating, analyzing, and managing foodservice data, As of April 2017, there are more than 59,800 Mexican restaurants in the United States and the Mexican Menu Type represents approximately 9 percent of all restaurants in the USA. In 2017 Mexican edged out Pizzerias for the second most common nonsimplified US menu type, with Pizzeria falling into the third position with approximately 59,300 Pizzeria restaurants across the USA. As a whole, the Mexican menu type generates approximately $45 billion in annual retail sales, averaging approximately $766,000 per unit.

And while only a hand full of Fine Dining Mexican restaurants across the nation, some of these eateries offer the finest dining experiences one can experience across the nation.To access the 2017 Mexican Restaurant Trends Report in its entirety, please click here.https://pages.chdexpert.com/chd-expert-mexicanrestaurant-industry-trends-report Here is our list of the top 10 mexican chefs in US

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Photo credit: CIA/Phil Mansfield

DANIELA SOTOINNES 14 I

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Daniela Soto-Innes is a Mexican-born chef and the youngest chef named World's Best Female Chef by the World's 50 Best Restaurant.

Born in Mexico City, Mexico to two lawyers, she moved to Texas at the age of 12. She was a competitive swimmer until she was 20. She studied at Le Cordon Bleu in Austin, Texas and then trained in both Europe and New York under chefs Danny Trace, Chris Shepherd and Enrique Olvera.

After working in some of the best restaurants in Texas through her teen years, she returned to Mexico City and worked for CIA graduate Enrique Olvera at his acclaimed Pujol. That partnership rekindled in 2014 when they teamed up to open Cosme.

In 2014, she helped to open Cosme in New York City, serving there as the Chef de Cuisine. In 2017, in partnership with chef Enrique Olvera, she opened the restaurant Atla.

In 2016, she received the James Beard Award for Rising Star Chef. In 2019, she was named the World's Best Female Chef at the World's 50 Best Restaurant Awards.

Source: https://en.wikipedia.org/wiki/Daniela_Soto-Innes https://www.ciachef.edu/daniela-soto-innes-grad-speakerrelease/

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CIA bachelor’s degree graduate Enrique Olvera ’99, who owns two of the 100 best restaurants in the world, meeting with students in the college’s management program in 2015. (Photo credit: CIA/Phil Mansfield)

ENRIQUE OLVERA 16 I

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Olvera was born in Mexico City. He moved to the United States to enroll at The Culinary Institute of America in Hyde Park, NY, graduating with an associate degree in 1997. He went on to earn his CIA bachelor’s degree in 1999. During his studies, Olvera earned various awards, including a gold medal from the New York Société Culinaire Philanthropique and the Jacob Rosenthal Leadership Award from the college.

After graduation, he got his first job at Everest, one of Chicago’s most exclusive restaurants. In 2000, Olvera returned to Mexico City to open his own restaurant, Pujol. Pujol is ranked #12 on the 2019 S.Pellegrino’s World’s 50 Best Restaurant list and number nine on the 2018 list of Latin America’s 50 Best Restaurants. Cosme is #23 on the 2019 S.Pellegrino’s World’s 50 Best Restaurant list, the highest ranking for any American restaurant. Olvera was named the 2015 International Chef of the Year by The Daily Meal and received The Diners Club® Lifetime Achievement Award for Latin America. He has earned a well-deserved accolade from his fellow elite professionals across the region—the Chefs’ Choice Award, voted for by the chefs of the S.Pellegrino Latin America’s 50 Best Restaurants. Pujol now proudly serves as an approved internship site for current CIA students, so Olvera can pass on lessons he learned to future graduates of the college.

Olvera has published four books: La Nueva Cocina Mexicana in 2000; Diez Anos Pujol, a volume that recounts the history and philosophy behind his first ten years of the restaurant released in 2010; and En La Milpa released in 2011. His first English-language cookbook, entitled Mexico From the Inside Out with photography by Araceli Paz, which traces the life of Pujol, was published by Phaidon on October 19, 2015. His latest book, Tu Casa Mi Casa, was written in conjunction with Peter Meehan, Daniela Soto-Innes, Gonzalo Gout, and Luis Arellano and released in 2018. The recipes were inspired by Mexican home cooking.

Source: https://www.ciachef.edu/enrique-olvera/

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PRNewsfoto/MasterClass

GABRIELA CAMARA 18 I

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Gabriela Cámara is a Mexican chef, restaurant owner, and author. Born in Chihuahua City, Cámara grew up in Tepoztlán. In 1998, Cámara opened Contramar, a restaurant specializing in seafood, in Mexico City. She opened the restaurant Cala in San Francisco in 2015. Cámara holds ownership in Mexico City restaurants Capicúa, Barricuda Diner, and MeroToro. Her cookbook, My Mexico City Kitchen, was published in 2019, the year Cámara was appointed to the Mexican government's Council of Cultural Diplomacy and as an advisor to President Andrés Manuel López Obrador.

Cámara has twice been a James Beard Foundation award semifinalist, in 2017 and 2019. In 2019, Cámara, her two restaurants, and their staff members were the subject of a Netflix documentary, A Tale of Two Kitchens. She also has a Masterclass course in which she teaches viewers how to cook Mexican food.

Cámara was included in Time Magazine's Most Influential People in 2020.

https://en.wikipedia.org/wiki/Gabriela_C%C3%A1mara

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By SanchezAssistant - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91708768

AARON SANCHEZ 20 I

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Aarón Sánchez is an award-winning chef, TV personality, author and philanthropist. He is chef/owner of Johnny Sánchez in New Orleans, and a judge on FOX’s hit culinary competition series MasterChef and MasterChef Junior. He is partner/creative director of Cocina, the first online content platform dedicated to celebrating Latin lifestyle through its vibrant culinary culture. Aarón grew up in the restaurant business and is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.

Aarón has starred in multiple Food Network shows, most notably as a judge on Chopped and Chopped Junior. He was the host of Cooking Channel’s Emmy-nominated series, Taco Trip, and has appeared on a numerous other shows including; Iron Chef and Best Thing I Ever Ate. Additionally, Aarón hosted two Spanish-language shows on Fox Life, 3 Minutos con Aarón and MOTOCHEFS.

A third-generation cookbook author, Aarón has written two cookbooks - “La Comida del Barrio” and “Simple Food, Big Flavor”. In Fall 2019 he published a memoir titled “Where I Come From: Life Lessons From a Latino Chef”.

Aarón has won a James Beard Award for Television Studio Program and was recognized by the Hispanic Federation with the Premio Orgullo Award for being a leader in the Hispanic community. In 2016, Aarón founded the Aarón Sánchez Scholarship Fund (ASSF), an initiative empowering aspiring chefs from the Latin community. ASSF provides recipients with full culinary scholarships to schools in New York City and ongoing mentorship.

Aarón’s love for the arts extends beyond the kitchen. He is a partner in world-renowned tattoo shop and museum, Daredevil Tattoo in NYC. An avid music lover, he enjoys cooking to the sounds of Portugal the Man, Shakey Graves, Café Tacvba, Alabama Shakes, Tank and The Bangas, Amos Lee, Lianne La Havas, and Lenny Kravitz. He has a son, Yuma, and lives in New Orleans, LA. Source: https://www.chefaaronsanchez.com/

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RAY GARCIA

As a native Angeleno, Ray Garcia draws his culinary inspiration from the city’s rich culture, Southern California’s produce, and his classic training. As chef/owner of Broken Spanish and BS Taqueria (both opened in 2015), he incorporates all of these things cooking bright, bold, and ingredient-driven food that expresses a Mexican-American narrative. For this, he, his team and both restaurants have received national recognition and overwhelming hometown support – in a city that has finally drawn critical focus and praise on an international level. Most notably, he was recognized by Esquire magazine as Chef of the Year.

Garcia originally set out to become a lawyer. However, after graduating from UCLA with degrees in political science and business economics, he paved a new path by enrolling at the California School of Culinary Arts. His first job was at the Peninsula Beverly Hills, a five-star and five-diamond hotel with a revered fine dining program. He would further his training with and seek mentorship from chefs like Douglas Keane of Cyrus.

He has been consistently recognized for philosophies on environmental stewardship, and commitment to responsible farming and food production, honored with StarChefs “Rising Star” Award for Sustainability in 2010. In 2014, Ray took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig.

Broken Spanish is Garcia’s flagship where he translates a robust menu, showcasing preparations rooted in long-established traditions refined with a modern sensibility. Since it opened in June of 2015, Broken Spanish has earned countless accolades and recognition as one of the best new restaurants of the year by Esquire, USA Today, LA Weekly, Los Angeles Times and Los Angeles Magazine.

The critical success of BS Taqueria, considered the little sister to Broken Spanish, underscores Garcia’s contribution to a burgeoning dining scene in Los Angeles. The taqueria has given him the opportunity to elevate Mexican cuisine, reinforcing the idea that ethnic food should not be relegate to a particular price bracket. Garcia hopes to usher in a new understanding and appreciation for Mexican food with quality sourcing and precise cooking.

SOURCE: https://chefraygarcia.com/ 22 I

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ANA GARCIA

Ana Garcia is one of the most vivacious traditional Mexican chefs and teachers in Mexico today. Born in Monterrey, Mexico in 1972 and raised in Cuernavaca, Morelos, Mexico, Chef Ana traces her lineage well beyond the Mexican Revolution. Her great grandfather was a contemporary of the famous and revered revolutionary Emiliano Zapata and post-revolution Senator who participated in founding the first constitution for the State of Morelos. Ana’s great grandmother was a well-know butcher with various stands in the large central mercado, revered for her incredible longaniza and chorizo.

In 2001, Ana and her husband Robb founded La Villa Bonita Mexican Culinary Vacation® (www.lavillabonita.com) a cooking school and culinary vacation destination that combines Chef Ana’s cooking skills and inviting hospitality in a breathtaking setting beneath the Tepozteco Mountain range.

She also starred in a 3-part mini-series for Disney Digital called Babble Eats. She has been a regular guest on Los Angeles’ most popular morning television show, KTLA’s Morning News at 9, explaining major Mexican holidays and culinary traditions. Chef Ana has also starred in television pilots for PBS and Warner Brothers/Wolper Organization.

As a restaurant consultant, Chef Ana has trained chefs from all over the world such as the U.S., England, Kenya, South Korea, Germany, and has assisted in restaurant development with the U.S. restaurant chain La Salsa as well as the Nairobi, Kenya restaurant Fonda NBO. Chef Ana was the executive chef of the very popular Reposado Restaurant in Cuernavaca for 9 years and in 2007 founded Cafe Cinco, an ecological cafe constructed with recycled products as well as a reduced environmental impact hostal called Tubohotel (tubohotel.com) which is made of large concrete tubes. A well-accomplished public speaker, Ana has given culinary demonstrations and lectures about Mexican Cuisine at the Orlando Culinary Institute, the Arizona Culinary Institute, the Chicago Hospitality Institute of Chicago, Central Market Cooking School, and the National Restaurant Association Convention.

Chef Ana’s passions are maintaining traditional Mexican slow food techniques, fostering good eating habits for kids, employing good environmental practices in daily life ,and promoting healthy eating and living habits for the family. Together with her husband Robb, Ana finds time to raise their three small children, and to pass down her rich history and her passion for food.

Source: http://chefana.com/ fooddrinkmagazine.com

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RICHARD SANDOVAL Growing up in Mexico City, Richard Sandoval would join his grandmother in the kitchen and gather around her large table with family to enjoy lively Mexican feasts prepared from scratch.

From his grandmother, he learned to respect fresh, authentic, ingredients and create the vibrant flavors that turned family dinners into celebrated events.

Meanwhile, his restaurateur father imparted lessons in service and restaurant management.

Sandoval, who was once a professional tennis player and had toured the world participating in prestigious matches, had such a passion for food that he decided to enroll in the Culinary Institute of America. In 1997, he opened Maya, his flagship modern Mexican restaurant in New York.

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During the past 18 years, Sandoval's career as a Chef-Restaurateur has evolved to include serving as a culinary consultant, television personality, cookbook author and brand ambassador.

With the broad range of restaurants in his portfolio, Chef Sandoval combines authentic Latin ingredients with international flavors and inventive techniques to create new and unexpected concepts and cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.

Sandoval has developed menus for American Airlines First Class cabin, as well as many of the world's leading hotels. He is equally passionate about tequila and has curated one of the largest collections in North America and the Middle East and aspires to educate diners on their quality and diversity.

When not cooking, Sandoval is passionate about training the chefs of the future. He supports their growth on the Board of Trustees at his alma mater, the Culinary Institute of America and has recently received an honorary doctorate from Johnson and Wales. For his work, he has been awarded Mexico's National Toque d'Oro 2003, Bon Appétit Restaurateur of the Year 2006 and Cordon d'Or Restaurateur of the Year 2012, James Beard Semi-Finalist for Outstanding Restauratuer and various other awards for his restaurants around the globe.

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Ben Collins-Sussman, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

RICK BAYLESS 26 I

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Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time.

Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television series, Mexico–One Plate at a Time, is broadcast coast to coast and has earned him multiple Daytime Emmy nominations for Best Culinary Host.

Rick has nine cookbooks.

Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007.

The 4-star Toplobampo, which served its first meals in 1991, earned the Beard Foundation’s award for Outstanding Restaurant in 2017 — a unprecedented feat for side-by-side restaurants.

The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. In 2018, Rick and his daughter Lanie opened Bar Sótano, a speakeasy-style mezcal bar with modern Mexican bar food.Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast.In 2016, he opened Frontera Cocina in Disney Springs. A new fast casual concept, Tortazo, has taken root in Chicago’s iconic Willis Tower, with plans for nationwide expansion.

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Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts. In 2007 Rick was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his many philanthropic endeavors.

Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks.The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people.In 2016, he earned the Julia Child Foundation Award, a prestigious honor given to “an individual who has made a profound and significant impact on the way America cooks, eats and drinks.”

Source: https://en.wikipedia.org/wiki/Rick_Bayless https://www.rickbayless.com/

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ZARELA MARTINEZO 30 I

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Zarela Martínez (born in Agua Prieta, Sonora) is a New York City-based restaurateur and cookbook author. She learned cooking from her mother Aida Gabilondo, also a cookbook author. Martínez serves on the Board of Directors for the Mexican Cultural Institute of New York.

Martínez has been instrumental in introducing Americans to authentic Mexican food, through her restaurants and writings. She has organized food festivals in New York City and given cooking lessons, demonstrations, and lectures on Mexican cuisine and culture.

Chef Paul Prudhomme served as Martínez' mentor after he discovered her in a New Orleans cooking class and around 1979, Martínez opened her catering business El Paso. In 1987, Martínez opened Zarela, a Mexican restaurant that is credited as being a pioneer of regional Mexican cuisine in New York City. The restaurant closed in 2011, citing rising expenses and financial issues prompted by an increasing economic crisis.

Martínez has made several television appearances and her 2001 cookbook Zarela’s Veracruz was written as the companion book to the 2001 PBS series Zarela! La Cocina Veracruzana. In 2004 she was labeled one of seven individuals that helped redefined the American culinary landscape since the last half of the twentieth century by the U.S. State Department’s online publication E-Journal USA: U.S. Society & Values.

As of March 2017, she was working on a book about naturally light Mexican food In 2020, she launched a podcast, Cooking in Mexican from A to Z, on Heritage Radio Network. Co-hosted with her son, Chef Aarón Sánchez, the show explores the food, flavors, and history of Mexico through lively conversations with their guests.In 2021, "In a Taste for Life with Zarela ̈, she shares her inspirational “building blocks” for living well with Parkinson’s disease (PD) and for healthy and delicious eating. The site can be reached at www.ATasteForLifeWithZarela.com.

Source: https://en.wikipedia.org/wiki/Zarela_Mart%C3%ADnez

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U.S. Department of Agriculture, Public domain, via Wikimedia Commons

JOSE GARCES 32 I

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Jose Garces is an Ecuadorian American chef, restaurant owner, and Iron Chef. He was born in Chicago to Ecuadorian parents. He won in the second season of The Next Iron Chef. Garces studied Culinary Arts at Kendall College in Chicago, graduating in 1996.

Garces sold his restaurants to IdEATion Hospitality in 2018 as part of a restructuring. IdEATion along with Chef Garces now run seven restaurants in Philadelphia: Amada, Tinto, Village Whiskey, JG Domestic, Volver and Buena Onda. IdEATion and Chef Garces also manage 4 restaurants in Atlantic City, NJ at the Ocean Casino & Resort and Tropicana Casino & Resort: Amada - Ocean, Distrito Cantina - Ocean, Olon - Tropicana, and Okatshe - Tropicana . Distrito Cantina includes a reproduction of the Guapos Taco truck inside the Ocean Casino & Resort. For his work at these restaurants, he was named best chef, Mid-Atlantic region by the James Beard Foundation.

Garces has been a challenger on Iron Chef America, defeating Bobby Flay on a 2008 episode featuring melon.He also competed in the second season of The Next Iron Chef and he was selected the sixth Iron Chef after defeating opponent chef Jehangir Mehta on November 22, 2009. Garces debuted as an Iron Chef on January 17, 2010, when he defeated Seattle chef Rachel Yang in Battle Hawaiian Moi. Source: https://en.wikipedia.org/wiki/Jose_Garces

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TUNA Dave WINTERIDGE

IWhen you think of tuna do you think of that beige looking product found in a tin, or do you think about that glorious fish and the tender, rich meat that it provides?

In this article we are only interested in fresh tuna caught out in the ocean, although to be fair your canned tuna did once swim in the ocean.

Tuna is not actually a single species of fish but covers as many as twelve different varieties of which five are mainly eaten in the Western World. They all have unique characteristics and are often found in different oceans.

Whilst researching this article I have discovered that there is some crossover of names of Tuna between Europe and the United States. As I am writing this based in France I will use the European and apologise to any Americans who may disagree with me!

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Tuna is not actually a single species of fish but covers as many as twelve different varieties of which five are mainly eaten in the Western World. They all have unique characteristics and are often found in different oceans.

Whilst researching this article I have discovered that there is some crossover of names of Tuna between Europe and the United States. As I am writing this based in France I will use the European and apologise to any Americans who may disagree with me!

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Atlantic Skipjack Tuna Katsuwonus pelamis https://www.fisheries.noaa.gov/species/atlantic-skipjack-tuna

SKIPJACK Two things have become evident recently. The first is that people are resigned to not going abroad this summer and have, instead, booked a holiday within the British Isles – a Staycation as it is becoming known. The second is that airlines are reporting an increase in foreign bookings for later in the year, notably September and October, obviously with the hope that all restrictions will have been eased by then.

Favourite locations like Greece and Spain are still proving popular and should still be pretty warm by that time. fooddrinkmagazine.com

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Pacific Albacore Tuna Thunnus alalunga https://www.fisheries.noaa.gov/species/pacific-albacore-tuna

Germon (White Tuna Thunnus Alalunga) Extremely widely fished in virtually all oceans including the Mediterranean the white tuna is so called because of its pale flesh which is very pale rosé in colour.

It is a fairly small tuna growing to just over 1 metre with à weight of 15 to 20 kg. Stocks are pretty good but it is advised not to over consume them from the Mediterranean or Pacific. It is often known as Albacore in English speaking regions.

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Pacific Yellowfin Tuna Thunnus albacares https://www.fisheries.noaa.gov/species/pacific-yellowfin-tuna

Albacore (Thunnus Albacares) The Albacore is also known in France as “thon jaune” (Yellow Tuna) but Yellow Fin Tuna in the rest of the World is not known as Albacore. This is a truly impressive fish growing up to 2 metres and often weighing 100kg, found in tropical and sub-tropical waters. The colour of the flesh is a deeper red than that of the Germon Tuna and has a mild but meaty flavour. Once cooked the flesh turns to a grayish colour not dissimilar to swordfish. Yellowfin can also be eaten raw as sashimi or sushi. Unfortunately it has been listed as “menaced” because of some over fishing in certain areas particularly the Indian Ocean. In the past too many young fish have been captured before having a chance to breed. A responsible fishmonger will be able to provide proper traceability. fooddrinkmagazine.com

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Atlantic Bigeye Tuna Thunnus obesus https://www.fisheries.noaa.gov/species/atlantic-bigeye-tuna

Patudo (Big Eye Thunnus Obesus) I simply love the name of this tuna – literally translated it means Fat Tuna. If that isn’t the name of my next restaurant.....! Also known in the USA as Big Eye Tuna. These fish can grow up to 2 metres and weigh a whopping 150kg living as long as 9 years in tropical and temperate oceans.

They are very much prized for use as sashimi.

But if you want to cook your tuna steak treat it à little like a fillet of beef. The flesh is firm and meaty with a relatively high fat content (more than yellowfin) so cook it rare or medium-rare leaving the beautiful deep pink colour in the middle. Unfortunately due to the popularity of the Big Eye it has been over fished but the US Fisheries is working to help conserve the species in the Atlantic.

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Western Atlantic Bluefin Tuna Thunnus thynnus https://www.fisheries.noaa.gov/species/western-atlantic-bluefin-tuna

Bluefin Tuna (Thon Rouge Thunnus Thynnus) The Bluefin Tuna is split into three species depending on where they come from – Atlantic (which covers the Mediterranean), Pacific and Southern . The Bluefin is also described as the greatest fish in the ocean – large, fast and elegant. The biggest market for Bluefin is Japan, where it is sold as sashimi, which accounts for around 80% of the global market. Unlike other tuna this fish can live for as long as 40 years and measure 3 metres in length.

The flesh is a lovely deep red colour with a meaty texture. Again if you are cooking it be careful not to overcook it- rare/ medium-rare is sufficient.

Unfortunately stocks of Pacific Bluefin are dangerously low, although with fishing quotas and stock management the forecast is looking better. Atlantic Bluefin came close to extinction but stocks have recovered and there is even talk of increasing quotas in the Mediterranean.

In terms of nutritional value tuna is extremely good for you. Full of protein and low in harmful fats but high in Omega 3 fats and low in sugar.. Tuna also contains an important source of creatine, a derivative of amino acid, effective in building muscle mass and present in the brain. Many top athletes eat tuna to help build muscle without excessive fat. One word of caution; some tuna can be high in mercury, so over consumption is not recommended. fooddrinkmagazine.com

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TUNA NICOISE Dave WINTERIDGE

Nicoise, for anyone who is uncertain, means something coming from Nice, on the south coast of France. In culinary terms it will mean that the dish contains garlic, anchovies and black olives and, probably, tomatoes.

One of the most famous dishes from the region that most people will have encountered is a Salade Nicoise, often made with canned tuna, boiled egg, anchovy, capers and black olives.

Here is my take on Tuna Nicoise done as a hot dish with fresh tuna. Living very close to the Mediterranean I am extremely lucky to have à supply of fresh tuna loin. My best advice for cooking the tuna is to treat it like a fillet steak and only cook it to medium at most. Some would say that you only need to lightly sear the outside of the tuna steak. fooddrinkmagazine.com

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In order to remain true to the classic I have included boiled eggs, anchovy, capers and green beans. I have also made a tuile, sail shaped, from parmesan cheese – I know, not strictly Nicoise!

If you have a full tuna loin cut steaks about 1-2cm thick.

Alternatively, buy them from your usual fishmonger but do not be afraid to ask about the tuna. If you want the best and more sustainable fish ask for Yellowfin or Bigeye and also ask about the traceability to ensure that the fish has come from a sustainable fishery. If you are really pushing the boat out, try some Bluefin but it is going to cost you and is currently on the endangered list.

For the accompaniments, boil some eggs for 7 minutes, peel and slice into quarters. This dish works really well with some boiled new potatoes, lightly buttered and sprinkled with parsley. Cook some French beans to serve on the side. To stay on the Nicoise theme, make some tapenade with black olives, garlic, anchovies and olive oil – tapenade can be strongly flavoured so you don’t need too much..

The sauce I have made is a butter sauce with the addition of a few capers. To make the sauce; put a glass of white wine in a shallow pan with a few drops of wine vinegar, some capers and a pinch of salt. Heat it gently and let the wine reduce by at least half the quantity then add some chilled butter cut into cubes. Add the butter one cube at a time, stir and watch the sauce thicken. To finish off the sauce you could add a splash of double cream.

For the parmesan “sail”. One egg white lightly whisked, a tablespoon of flour and 50g grated parmesan cheese. Spread thinly on parchment paper on a baking sheet, put a cocktail stick in each one (the mast) and cook in the oven until they just start to colour. Allow to cool and lift them off the paper.

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Mexican Restaurants, Dishes and Reputable Chefs Globally

Finding a reputable place to enjoy the delicacy of Mexican foods prepared by qualified chefs could be challenging for foreigners.

Knowing the best restaurants to visit is essential in ensuring that you have a full experience at the place. Settling at the best Mexican restaurants in any state is a daunting task just to mention.

Most Mexican restaurants have a rich variety of dishes which has gone un-explored mainly because of a lack of knowledge of the existence of Mexican restaurants in many parts of the world.

There are numerous restaurants within and beyond Mexico cuisines that have taken different directions mingling with other professionals across the globe. It is difficult to list them all because I believe there are thousands of Mexican Restaurants serving Mexican dishes through the assistance of reputable chefs in many parts of the globe. However, if you have a complete taste of Mexican dishes, there are invaluable places you should make an effort of visiting.

The dishes are prepared by reputable chefs who have an extensive understanding of Mexican tastes and preferences. These mouthwatering dishes have a long history in America.

This culture has spread like a world fire gaining popularity among various nations.

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Ever tried .such a dish? Its appearance itself is enticing. Think of the person who prepared the dish; qualified right? It is a nacho tray the greatest of all times. It is heavy in corn, greenery, and sour cream. Avocadoes are also inclusive for vegans who mash around two of them to make a creamy mole. A variety of Mexican foods are available at various Mexican Restaurants and their prices will astonish you. Most of the famous Mexican restaurants are in the lead in providing traditional foods for their customers.

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Avila’s Mexican Dishes The restaurant is based in Texas and offers a wide array of Mexican dishes. Visiting Avila restaurant will give you a breathtaking experience from its popular dish by the name El Paso. If you need a taste of this type of dish, you can only get it in this specific restaurant. The chefs are determined to prepare quality and delicious Mexican foods which have no comparison with other restaurants in terms of quality.

Avila is a family-owned restaurant that has been run for many generations. It is accompanied by numerous pictures of Texas dishes and a combo of platters. I would suggest you try the hunkhamburger steak which is .covered with melted cheese. Other additional dishes will also prove the worth of every penny spent.

Location and Operational Hours The restaurant runs open on all days of the week. It opens at eleven in the morning and closes at seven-thirty in the evening.

However, the restaurant currently closes on Sundays though upon normal business resumption, opening hours are at nine in the morning and closing is at three in the evening.

The restaurant is located 6232 north of Mesa street in El Paso Texas 79912.

The restaurant is a leading specialist in preparing various types of taco delicacies. You should make a point trying one of the dishes when you visit Texas. It’s an experience you will live to remember.

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Broken Spanish Hello, Los Angeles here come a "Broken Spanish Restaurant" offering a lot of Mexican foods. The restaurant has a sleek look setting the backdrop of standing-out creations of colorful delicacies. Mention any type of Mexica foods you ever thought of and you might be surprised to find eighty percent of the dishes available at the restaurant with tempting aromas and amazing tastes. The menu is large not to mention the similarly inventive desserts. Think of the honeycomb and flowers which decorate the dishes, it is way beyond basic creativity.

The dishes are irresistible and a must-taste upon touring the area.

The restaurant has plenty of offers and you could land a great dinner with your family in the place. The waiters, waitresses, and chefs are plenty of professionals who will not only warmly who will not only welcome you to the facility but make sure you get any service required professionally. Food is an essential cultural heritage commodity and visiting one of these restaurants would be more of even promoting Mexican culture.

The menu is rich and available for pick-up time from Monday to Sunday from noon to eight in the evening. The range of Mexican dishes is also overwhelming and you cannot get trouble ordering any dish of your choice.

Location The Mexican restaurant is located in Los Angeles California at Flower Street 1050, CA90015 USA. The restaurant's ideal location attracts more customers which has made the management increase the levels of quality of customer service offered in addition to a variety of foods available within the restaurant.

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All you need to know about Mexican dishes, restaurant, and chefs Quality indeed speaks all about this wonderful combination of facilities facilitators and products of Mexican restaurants. Visiting the restaurant's grants you satisfaction. Mexican dishes are the best and widely spread Mexican culture. It is a culture that is conversant with people’s health and therefore prepares dishes that are of Mexican origin and which have been known for years for their nutritional benefits. Mexican foods are not just something that fills your belly but something worth experiencing.

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The management and support staff are always there to ensure that high standards of culinary hygiene are maintained during the preparation of the foods. You might have noticed a restaurant or two in you're area but have never had a chance to enjoy their meals. It could be as a result of fear concerning how to eat the meals or anything to do with the meals being taken. Mexican foods are natural and their mode of preparation is not complicated to discourage eating in public. You do not require a combination of chopsticks, knives fork, and spoon to have the meals since simplicity rules the culture.

The chefs are professionally trained to make the best dishes and you can be guaranteed of quality and safety of the foods. The future development of gastronomy hinges around the sustainability of natural assets which need to be protected.

Mexican restaurants perform this role of protecting Mexican culture by embracing their traditional dishes. As a result, the Mexican culture has gradually blended with Mesoamerican culture and Mexican dishes have been globally embraced by numerous people

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Among the values held dear is customer satisfaction. The management team and workers are always at the front line in offering hospitable services. You could be probably missing a lifetime experience visit any Mexican restaurant near you and you won't regret it let the family know the existing kitchen expertise outside the home.

Conclusion In summation, there are a variety of restaurants that mainly serve Mexican dishes all over the globe. Identifying the most convenient one to visit a matter of surfing the internet and you could be astonished to find one in your neighborhood. The wide variety of dishes served are tempting to keep going back for more at any given time as they are all prepared professionally by highly trained chefs. The mode of preparation is also observant of culinary hygiene which has wined a lot of customers resulting in the widespread Mexican culture. Think of Broken Spanish or even the Avila, these are all-time reputable Mexican restaurants preparing Mexican delicacies which have high value for Mexican culture. These restaurants are indeed one of their

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"

Over a week, a small group of judges swirled, sipped and discussed with vigour which winemakers should make the list of “The world’s best 50 young winemakers” of 2021.

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The results of that hard work has now been announced and 50 of the best young wine labels and winemakers on the rise worldwide have been recognised. The judges were on the lookout for makers “advancing the conversation on wine’’�, as well as innovating and contributing to the wine community, landscape and environment.

They noticed less familiar grape varieties are popping up more and more, as are droughttolerant vines, with producers increasingly looking for obscure grapes to carve out a niche in varying climates and geologies.

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The world’s best 50 young winemakers: Chris and Suzaan Alheit – Alheit, Napa, USA Marcus Miller – Airfield Estates Winery, USA Patrick Merry – Merry Cellars, Washington USA Jesse Katz – Lancaster Estate, Sonoma County, USA Kristy Melton – Seresin Estate, Napa Valley, USA Sam Berketa, Alpha Box & Dice, AUSTRALIA David Caporaletti – Architects of wine, AUSTRALIA Chateau Comme Ci – Comme ça Aaron Fenwick, AUSTRALIA Dappled Shaun Crinion ,Yarra Valley AUSTRALIA Loique Allain & Chris Dilworth – Dilworth & Allain, Macedon Ranges AUSTRALIA Gatch Ansel Ashby South Australia, AUSTRALIA Frederick Stevenson Steve Crawford, Adelaide Hills, AUSTRALIA Nicolas Peterkin – L.A.S. Vino, Margaret River, AUSTRALIA Tom Barry – Jim Barry Wines, Claire Valley, AUSTRALIA Victoria Ash – Ridgeview, NEW ZEALAND Tattachilla Winery – Charlie Holland, Kent, ENGLAND Matthew Day – Meerlust, Constantia Valley, SOUTH AFRICA Craig Hawkins – Swartland estate, Lammershoek, SOUTH AFRICA Cristian Specogna – Vignaioli Specogna, Udine, ITALY Giulia Negri – Az. Agr. Giulia Negri, Cuneo, ITALY Maximilian Girardi – Tenuta Diavoletto, ForlìCesena, ITALY Tommaso Squarcia – Az. Agr. Castello Tricerchi, Siena, ITALY Vito D’Onghia – Vini Petracavallo, Taranto, ITALY Alessandro Fedrizzi – Fedrizzi Vini, Bologna, ITALY Gian Marco Viano – Monte Maletto, Torino, ITALY Jochen Dreissigacker – Weingut Dreissigacker, Bechteim, GERMANY Patrick Moellendorf, Ernie Loosen’s Villa Wolf, Pfalz, GERMANY Weinschwestern – Wine Sisters, GERMANY

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Niko Brandner Griesel, GERMANY Eva Fricke, Rheingau, GERMANY Vera Keller – Vera Keller Weine, Göcklingen (Pfalz) GERMANY Julia Oswald – Burghof Oswald winery, Guntersblum (Rheinhessen) GERMANY David Spies – Weingut Spies, Dittelsheim (Rheinhessen) GERMANY Clèment Magliocco – Cave Villa Solaris, SWISSE Ricardo Perez Palacios – Descendientes de J. Palacios, Bierzo, SPAIN Emile Coddens – Plou & Fils , FRANCE Paul – Arthur Bardet, Bordeaux, FRANCE Daisy Sichel – Chateau Angludet, FRANCE Adrien Delval – Domaine de la Futaie, Vallèe-duLoir, FRANCE Paul Gosset – Paul Gosset, Chamapagne, FRANCE Emilien Jean – La Gravette Cocumont, Lot-etGaronne, FRANCE Roland Piollot and Dominique Moreau – Champagne Piollot, Champagne, FRANCE Alexandre Chartogne – Chartogne, Champagne, FRANCE Yann Bertrand – Beaujolais, Fleurie, FRANCE Marc Soyard, Domaine de la Cras, Burgundy, FRANCE Julien Cecillon, Northern Rhône, FRANCE Etienne Calsac, Champagne, FRANCE Benoìt Marguet – Marguet, Champagne, FRANCE Sebastian Cathiard – Domaine Sylvain Cathiard, Romanée- St-Vivant FRANCE Pierre – Olivier Clouet – Château Cheval Blanc, St Emilion, FRANCE

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A Taste of Mexican Food

Mexican food is hard to understand from abroad; the complexity of this cuisine matches the most intricate food of any country in Europe, America or Asia. Just thinking many of today’s global staple ingredients come from Mexico: corn, tomatoes, chocolate and chili, shows the profound influence of Mexican food in today’s gastronomic scene.

Mexico is a big country; actually, it’s the 14th largest in the world.

The food diversity in each of its distinct 32 states cannot be understated. With shores to the Pacific and the Atlantic Oceans, vast farmlands and enormous rain forests, the country has an abundant pantry full of ingredients to choose from.

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Mexico’s history has also influenced the gastronomic customs. The Spanish brought with them cattle, wheat, citrus fruits and sugar cane. The native had potatoes, cacao beans, avocados, tomatoes, corn, and much more.

Together, they formed what can be called today Mexican food.

The street food culture dates back hundreds of years; the native indigenous people had a big open-market tradition and were used to enjoy food from stalls. Fast forward to the twenty-first century; street food is as popular as ever.

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Perhaps the best-known staple food in the country is the taco, but a taco is not actually a dish but a white canvas for creativity.

Anything from grilled meat, chicken stew, and marinated pork, to squash blossoms, mushrooms and cactus leaves, everything goes when it comes to tacos.

Udon noodles:

Tacos come in all shapes, flavors and sizes, but perhaps the most popular, especially in Mexico City, the street food capital, is the Taco al Pastor, or shepherds style taco.

Marinated pork meat is skewered and charred on a vertical grill, just like kebabs. Sliced and topped with grilled pineapple, and dressed in spicy salsa, this taco is everyone’s late night favorite.

Other popular tacos, especially for breakfast, are the Tacos de Canasta, or basket tacos. Two bite tacos folded and tucked tightly in a handwoven basket get their flavor from the heat and moisture within. They’re traditionally filled with pressed pork skin, beans, mashed potatoes or adobo.

ProtoplasmaKid, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons fooddrinkmagazine.com

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Arturo Sánchez, CC BY 2.0 <https://creativecommons.org/licen ses/by/2.0>, via Wikimedia Commons

September is the time for the stuffed poblano chiles. A fist-sized green pepper stuffed with minced pork meat and seasonal fruits. The whole thing is covered with a slightly sweet cream made with goat cheese, nuts and almonds.

The stuffed chile is finally sprinkled with pomegranate seeds, creating a colorful dish that mimics the colors of the Mexican flag.

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Enchiladas are another popular dish with many faces. Folded corn tortillas on a baking pan, stuffed with anything from scrambled eggs to shredded chicken are covered in sauce; the sauce gives the enchiladas its name: Tomato enchiladas, bean enchiladas, green enchiladas or mole enchiladas, there are at least a dozen variations. Covered with cheese, this casserole is a classic Mexican dish enjoyed as breakfast, lunch or dinner.

Dahyana Yasada R. R., CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

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David Boté Estrada, CC BY-SA 2.0 <https://creativecommons.org/licenses/bysa/2.0>, via Wikimedia Commons

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No matter where in the country, a pile of corn tortillas is provided to every table; the European bread never really caught on. Tortillas and corn in general feed Mexican people and is the heart of the country’s cuisine. There’s no greatest pleasure than enjoying a handmade, fresh corn tortilla with a sprinkle of salt; the best things in life are often the simplest.

D T O H

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HANDCRAFTED SILK SHAWLS AND SCARVES

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After a while in the sober world, there are certain things that tend to be pretty apparent. First, the weight loss that comes with drinking cessation is amazing. Second, you can’t always avoid restaurants because they serve beer. You have to find a way to enjoy them without drinking. So, what did I do? I grabbed my straightedge buddy and hit up Asbury Park’s Biergarten.

About The Venue.

Asbury Park’s Biergarten is one of the hottest places to go “Down the Shore.” As a German-style beer hall, the entire venue is made to have a warehouse-chic feel. The interior is a sprawling, brick and concrete building that involves bench-style seating and large-scale communal seating.

I love the German-industrial aesthetic, as well as the fact that they have rooftop dining and a positively sprawling bar. If you are looking for a place that has a lot of acoustic power and a bar-heavy scenery, this is it.

Not sure whether or not my friend who took me was being truthful, but he told me that the Biergarten was also built by an all-female crew. If so, that’s pretty need and progressive.

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The Menu I’m not gonna lie. I’m a huge fan of German food, especially when it comes to some good ol’ fashioned wurst. But, this time around, I decided to stick to classic bar fare.

More specifically, I decided to stick to wings. In terms of menu variety, you can expect this place to have a fairly decent span.

There’s stuff for vegetarians, vegans, as well as people who just want bar bites. With that said, you’re not going to see too much German food there.

While they do have some, it’s not all bockwurst and knockwurst.

The wings were pretty good, and the sauce was one that would work well with many light beers. For a headier beer, you might want to try some of the other items on the menu...like a burger.

The Drinks In terms of beer, well...Let’s just put it this way. If I still drank, I would probably find this to be a good rendition of Valhalla. The selection was amazing. Though most of their choices were alcoholic, they made sure to have stuff sober folks like myself would like too. Non-alcoholic beers (yum!) and Nitro Cold Brew on tap come to mind.

The Ambiance One thing that I appreciated seeing was the entry to the Biergarten.

Unlike most other drinking areas, I saw a bouncer checking IDs there.

So, no people under 21 are allowed in this venue, even if they aren’t there to drink. (Or at the very least, that’s what happened when I went there.)

So, while it’s casual and loud, it’s not the kind of place where you bring kids. It’s meant to be a place for adults to hang out, chill, and have fun. Unsurprisingly, I saw a ton of young adults and parents who had a sitter for the day in the area. Oh, and since it’s near Monmouth University, you can also expect a garden variety of college kids, too.

Final Thoughts Overall, it was a nice trip to a cool beer hall that made me smile. As one of Asbury Park’s more iconic restaurants, I’d always driven by wondering what was the deal. It was nice to finally get inside for once.

After all, most of the time, this place becomes crazy busy at night!

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NEWS

MingsBings Expands Retail Distribution throughout the East Coast Wegmans, Market Basket, Roche Brothers, and other retailers add MingsBings to store shelves expanding the brand’s existing in-store presence tenfold

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BOSTON – MingsBings, a frozen vegan patty line, today announced its expanded retail footprint throughout the East Coast just six months after launching its direct-to-consumer business. MingsBings is hitting the shelves at all 107 Wegmans locations as well as at Roche Brothers, Dave’s Fresh Market, Alltown Fresh, Fairway Market, and select Whole Food Markets and Market Baskets. As demand for plant-based alternatives surges, this increased distribution positions MingsBings as a rising star in the category.

“Frozen and plant-based options are among the fastest-growing categories, with clear signs that the trend toward frozen will continue to grow beyond the pandemic,” said David Keenan, Roche Brothers frozen category manager. “Historically, frozen foods and innovation were not synonymous.

Innovation has recently found its way into frozen and MingBings is leading the charge.”

Launched by world-renowned Asian-American chef, restaurateur, cookbook author, and James Beard award-winner, Chef Ming Tsai in November 2020, MingsBings, are a vegan update of the traditional Chinese street food Bing.

Each of the four flavors, including the Original Veggie-Filled Bing, Buffalo Cauliflower Bing, Plant-Based Sausage & Peppers Bing, and Fiesta Bing, are packed with flavor and are plant-based, gluten-free, and dairy-free.

MingsBings’ brand commitment, “Eat Good. Feel Good. Do Good.,” represents Chef Ming Tsai’s mission to make plant-based food allergenfriendly, delicious, accessible, and convenient for as many people as possible. Chef Tsai not only believes your health is your wealth but believes in spreading that wealth by providing a vegan alternative for families.

Found in the frozen food section, MingsBings donates a portion of proceeds to Family Reach and the Dana-Farber Cancer Institute. The patties are heat-and-eat ready, and as the summer grilling season kicks off, can be prepared on the grill in 12-16 mins, in an air fryer for 12-14 minutes, and in an oven for 20-25 minutes.

“I’m so excited about the addition of MingsBings to retail shelves across the East Coast. It allows us to introduce more delicious, veggie-filled, and sustainable plant-based products that provide a quick convenient meal or snack options that can be on your plate in less than 20 minutes,” said Chef Ming Tsai, Founder, President, and Chairman at MingsBings.

Customers can visit MingsBing’s store locator to find MingsBings products near them. MingsBings are also available nationally direct-to-consumer, in packs of 12 and 24 on mingsbings.com. To learn more, please visit mingsbings.com and follow MingsBings on Instagram at @mingsbings. fooddrinkmagazine.com

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