May: Time To Celebrate Ethnic Cooking In Changing America

    CHICAGO, IL, April 10, 2010 /24-7PressRelease/ -- According to ethnic cooking expert chefs Ana Garcia and Elsie Ramos, the changing face of America, the trend toward cooking at home and "cooking the real deal" are the most important emerging ethnic cooking trends.

Chefs Ramos and Garcia are also part of IMUSA'S chef program. Designed to showcase the varied yet interrelated characteristics of Latin cuisine, the IMUSA Chef Program is the first to showcase the best chefs from the world of Latin cooking. Chef Ramos was a finalist with Gordon Ramsey on Fox TV's Hell's Kitchen series, and authored a cookbook. Chef Garcia owns La Villa Bonita Cooking School and Culinary Hotel in Tepoztlan, Mexico.

These chefs identify trends that are illustrative of our changing demographic. The emergence of Latinos as the largest minority group in the US impacts what's available in stores, restaurants and on dinner tables. Items like tortillas, salsa, sofrito and cilantro have become so common we forget they are Latin in origin.

Tapas bars have also been essential in introducing "Latin" to diners. Home cooks are bringing these exciting new flavors home as part of their cooking repertoire.

With both Mother's Day and Cinco de Mayo occurring in May, this is the ideal time to explore Latin cooking. The reverence of Mama found in Latin cultures also makes Mother's Day (May 9, 2010) an even more important holiday. In Latin cultures, Mama is the energy behind the family, and cooking for her family is the energy behind Mama!

Consider making Yucatan Pork Pibil with Xni-Pec garnish, a favorite recipe from Ana Garcia's La Villa Bonita Cooking School and Culinary Hotel in Tepoztlan, Mexico. According to Chef Garcia, this recipe is a Yucatecan classic and should be a part of every Mexican culinary repertoire

Yucatan Pork Pibil With Xni-Pec Garnish

Ingredients (Makes 10-12 servings):
1/2 of a 3 oz. package of achiote paste
1/4 teaspoon whole allspice
3 garlic cloves, peeled
1/2 white onion, coarsely chopped
1 Mexican cinnamon stick or 1/2 teaspoon powdered
1 tablespoons dried Mexican oregano, roasted
1/4 tablespoon cumin seeds
1/4 teaspoon of cloves whole or 1/8 teaspoon
1/2 teaspoon dried chile powder (optional)
1 tablespoon salt
1 cup of fresh orange juice
1/2 cup apple cider vinegar
4 pounds pork butt cut into 4 pieces

Preparation:
Combine all the ingredients except the meat and blend until mixture is smoothly pureed. Place the pork butt in an IMUSA stock pot and add the pure. Marinade for at least 1 hour or, even better, overnight in the refrigerator.

Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes. Take off the heat allow the orange pressure regulator to go down. Remove the lid and using a potato masher, shred the meat.

Xni-Pec Relish:
1 red onion, finely chopped
1 or 2 Scotch Bonnet or Habanero chiles, finely chopped
1/4 cup apple cider vinegar
1 whole all spice
1 pinch of salt
The Xni-Pec garnish is a staple in Yucatecan cuisine.

Mix all the ingredients and allow to rest or marinade for at least 10 minutes. Serve in a small dish alongside the cochinita with fresh tortillas prepared with an IMUSA tortilla press and an IMUSA comal.

For more authentic Latin housewares, recipes and cooking techniques, visit http://www.IMUSAUSA.com. For more than 70 years, IMUSA has been the leading housewares brand in South, Central, and North America.

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