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
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