Below you'll find a list of all posts that have been categorized as “U.S.A.”
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …
Story and Photos by Harald Zoschke Come to New Mexico in late summer, and you can’t escape its state fruit: What oranges are to Florida, chile is to New Mexico. The famous pepper is one of the defining ingredients of New Mexican Cuisine. While our perceived chile pepper color is red, a significant part of the harvest is picked, …
The only extensive use I have ever seen made of the [buffalo] meat was by the Mexicans, who used to come across the “Llano Estacado,” or “Staked Plains,” in large parties every Winter, for the purpose of hunting. Their method of preserving the meat is to cut it into long strings, or immense flakes, and after carefully removing every particle of …
By Dave DeWitt Above: Ristras for Sale, Old Town c. 1951 With the green chile harvest in full swing in the southern part of the state, it’s time to take a look at how chile peppers have influenced the cuisine of the Duke City. Even before Fabian Garcia, a researcher at what is now New Mexico State University, began to …
By Sara HodonPhotos by Chris Markey When most fiery food and pepper aficionados think of the hottest places to find habaneros, jalapeños, and other spicy favorites, any number of cities in the American Southwest might come to mind. Chances are the small Pennsylvania Dutch borough of Kutztown, PA wouldn’t even make the Top 100. Possibly not even the Top 500. …
