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Article: As meat and potatoes go together, so go chicken, rice & spice. (includes recipes)
- Article from:
- Restaurants & Institutions
- Article date:
- July 22, 1992
- Author:
CopyrightCOPYRIGHT 1992 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In Mexican cuisine, the classic dish arroz con pollo calls for rice, chicken, tomatoes, green peppers, spices and sometimes saffron. Another Mexican classic, mancha mantelas, means "eat the tablecloth," named for the thick, rich chili and fruit sauce served with grilled chicken and rice.
In Seattle, Emily Moore, executive chef at the Volcano Cafe, combines Latin elements with Asian influences. For Moore, Asian-Latin is a natural fusion because of the many crossover ingredients--rice, chilies, seafood, citrus flavors, basil and cilantro. "Mexico and Hawaii use similar chilies, and Thai, Szechwan and Hunan chilies are so similar that you can barely tell the ...