Indian food, both ancient and modern, has always been about those sauces and condiments. Contrary to the jarred preserved stuff westerners think of as “chutney”, the real stuff in India is almost always made with fresh ingredients.
There will be one more classic chutney in the next Indian recipe, but here are three to get us going: cilantro, mango, and tamarind.
All very simple, very basic, very DELICIOUS recipes.
Continue reading “CHUTNEY TRIO (Cilantro, Mango, Tamarind)”
The Mesoamerican food we’ve all been waiting for.
Unlike many ancient foods we recreate here, tortillas survive as a popular staple to this day, beyond their birth place and all around the world. Sure, there are other foods of the ancient world that are still part of modern diets, unspecific generalities like”soup” or “bread”. But corn tortillas, made of nothing but nixtamalified maíz, salt and water and cooked in seconds on a hot griddle, come down to us as is.
Tortillas were of course a staple of all the famous societies of Ancient Mexico, including the Olmec, the Maya, and the Aztecs. Both wealthy and poor people ate them regularly across history. Only tamales surpass them as the aboriginal food of Mesoamerica.
Then, as is still the case now, you don’t need more than a little salsa to top it off. This was usually some kind of pure chili paste, but avocados could be involved as well. For generations, Mesoamericans rightly associated tomatoes with nightshade but wrongly believed that tomatoes were poisonous. Eventually though, they caught on, and must have incorporated them into their “tacos”.
Continue reading “Corn Tortillas and Charred Salsa”