While Pulitzer-prize winning poet Pablo Neruda is well-known internationally for his love poems, he also wrote many odes which were celebrations of ordinary things–an artichoke, salt, a large tuna in the market, his socks. Some of the odes are dedicated to important influences in his life, such as the poet Walt Whitman, or the act of aging. Continue reading
In this article, published in the Food section of the New York Times on March 7, 1993, food critic Florence Fabricant suggests that there is a “renewed interest” in dried corn in American cuisine. While this renewed interest and, for many, introduction to dried corn stems from an interest in Southwestern and Mexican cooking, Fabricant indicates that hominy has been a part of the American culinary tradition for quite sometime. Continue reading
Hominy and beans are a natural pairing–not only do they share a long culinary history, but processing both results in a product with a similar, soft texture that easily absorbs flavor in stews. This particular chili is not only vegetarian, but is also borrows traditional ingredients usually found with posole–cilantro, lime, avocado, cotja cheese, which makes for an interesting flavor combination. For us, we prefer to substitute a hard fall cider for the brown ale, which lightens the overall dish.
Note that you will need to soak your lentils for quite sometime (8-14 hours, or overnight if you prefer), which means you also have time to make your own hominy! Continue reading
Jose Garces lists this as one of his favorite recipes. This is what he has to say:
When my mom makes this dish in the springtime, she uses fresh garbanzo and fava beans as well as the English peas. If you spy either or both of these at your local farm[er’s] market or Latin grocery, snap them up and add them to the mix: shucking, blanching, and peeling them is a bit of a hassle, but they are fine things (cosas finas), for sure. English peas are often available in supermarkets year-rough; note that when peas are in season, the pea pods tend to produce more per pod and the peas themselves are often larger, so you may not need to buy the full two pounds called for to end up with cups of shelled peas. Also, the size of the peas themselves will be larger when they’re in season. Canned hominy is stocked in [some] supermarkets.
You should never get too attached to the posters you make for conferences–they only see the light of day for about three hours, and then they spend the rest of their lives in the back of your closet. Despite knowing better, I was (and still am) really proud of this one–I presented it at the 2014 Society for American Archaeology Conference held in Austin, Texas. The color scheme and the design are extraordinarily me (mistake number two: putting too much of yourself in the poster), and I love the use of quotes to drive the narrative. I also love the use of Guillaume Deisle’s 1718 map as the background! Continue reading
While samp is another name for hominy, it also denotes a regional take on the dish. If hominy is associated with the South, then samp is associated with New England. Surprisingly enough, both names originate from the Algonquin language. Just how “nixtamalization” is a Spanish interpretation of a Nahuatl word, “samp” and “hominy” are English interpretations of Algonquin words.
Essential to hominy is the process of nixtamalization (pronounced NEESH-ta-mal-i-za-shun). It’s a tricky word, and honestly, it’s a tricky process. For this reason, there’s a lot of misinformation about what nixtamalization is and exactly what it does. Continue reading
This is what James Beard had to say about this recipe:
I adore this combination of hominy, chilies, and sour cream, and serve it with barbecued or broiled meats.
You may or may not know this, but barbecuing was another Indian culinary tradition that was later adopted by American colonists and settlers. Perhaps, then, it’s no surprise these two dishes pair well! Continue reading
On May 7, 2014, Vice News published the piece, “You’re Eating Fake Tortillas, and Diana Kennedy Is Pissed About It.” A world-renowned authority on Mexican cuisine, Diana Kennedy offers a familiar polemic–food today just isn’t as flavorful as it used to be. Ingredients are becoming more and more standardized everyday, and varieties of vegetables are becoming less and less. It’s the fast food, industrial world we live in. Countless varieties of fruits and vegetable become one or two available in your local grocery story, to the point at which “cows” become “cow,” “bananas” become “banana.” Continue reading