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Taco Cabana predstavlja Chipotle Corn Street Taco

Taco Cabana predstavlja Chipotle Corn Street Taco


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Veriga hitre prehrane Taco Cabana je navdihnjena, da jedilniku doda nov okus

Wikimedia Commons/Andres Praefck

Taco Cabana

Veriga Taco Cabana s sedežem v Teksasu je svoj meni v mehiškem slogu povišala na nove višine z dodajanjem Chipotle Corn Street Taco. Nov izdelek je navdihnilo kulinarično potovanje v México City in Pueblo, kjer je ekipa Cabana poskusila vrsto jedi s slanimi okusi, ki izvirajo iz mesta.

"Naša kulinarična ekipa vedno išče navdih za nenehno inoviranje našega jedilnika," je dejal izvršni kuhar Walter "Smokey" Waters. Ekipa je okusila živila številnih različnih uličnih prodajalcev in opazila izrazito uporabo koruze v kuhinji.

Pripravljena so bila gastronomska opazovanja, končni rezultat pa je bil Chipotle Corn Street Taco, ki je napolnjen z mariniranim zrezkom na žaru, nato pa na vrhu z mešanico sladko rumenih koruznih zrn na žaru, sveže narezane paprike jalapeno in na kocke narezane čebule ter končan z kremna omaka chipotle in sir cotija.

Tacos strežejo na sveže pripravljeni koruzni tortilji Taco Cabana z rezino limete na strani, ki naj bi prebudila okuse jedi.

Nova predjed, ki bo kmalu na voljo na njihovih 150 lokacijah po Teksasu, Novi Mehiki in Oklahomi, vas bo odpeljala v Mexico City, ne da bi morali sploh potovati daleč.


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler v resnici ni več ista hrana," pravi Waters. "Tako na primer za naše nove koruzne ulice Tacos karameliziramo in poparimo koruzo, da simuliramo ta okus, ki je nenavaden, in smo celo nadomestili majonezo, ki so jo ti ulični prodajalci uporabljali s sirom Cotija."

Toda iskanje pravega ravnovesja v testni kuhinji za vode ni vedno uspeh.

"Devetdeset odstotkov mojih jedi nikoli ne pride na meni," pravi. "Ko sem prvič začel, sem samo poskušal izdelovati predmete izven stene - veste, nacho ali burger taco - zdaj pa se držijo tisti s preprostimi okusi."

Od vseh jedi, ki nikoli niso prišle na krožnik Taco Cabana, si Waters želi, da bi pokrovitelji okusili njegove flaute iz kozic.

"Taco Cabana naredi Tampico iz kozic, zato smo ga kombinirali z oranžno tortiljo v čilski barvi," pravi Waters. "Preizkusil se je dobro, vendar ga je bilo v primerjavi z navadno quesadillo iz kozic težko narediti."

Povezave Watersa s hrano segajo od praktičnih - leta 2003 je diplomiral na kulinarični šoli Umetniškega inštituta v Houstonu - do visokotehnoloških, ki jih obiskuje v Kansas State. Vendar pravi, da je njegov najgloblji odnos do hrane zgodovinski. Waters želi razumeti, kako so se razvile mehiške jedi.

"Ko se skupina za raziskave in razvoj odpravi v Mehiko, pogosto ugotovimo, da so najbolj napredna področja hrane na obrobju krajev, kot je Mexico City," pravi. "(Kuharji) se morajo učiti tudi na tem področju."

Waters pravi, da je raziskovanje jedilnih trendov v manjših obrobnih restavracijah bistveno za določitev izbire menija Taco Cabana.

"To je detektivsko delo," pravi. "Ugotoviti moramo, kaj je vroče. Nekaj ​​od tega je nekakšno ugibanje - nekaj vržeš ob steno, pogledaš, kaj se drži - nekaj je sreče."

Waters pravi, da priljubljenost živil niha, zato samo zato, ker restavracije ne ponujajo določenega mesa ali začimb, ne pomeni, da se v prihodnje ne bodo vrnile na jedilnik.

"Romatiziramo stvari, kot je chipotle, vsakih pet do šest let, zato se to vrne," pravi.

Recepti iz Walter "Smokey" Waters

Ceviche naredi 8 obrokov

1 kilogram sveže morske plošče, narezane na kocke velikosti 12 cm

1 majhna bela čebula, drobno narezana

2 serrano čilija, stebelna in grobo narezana

1 velik zrel paradižnik, narezan na & frac14-palčne kose

& frac14 skodelice (ohlapno zapakirane) sesekljanega svežega koriandra

Navodila: V veliki posodi iz nerjavečega jekla ali stekla združite ribe, limetin sok in čebulo. Pokrijte in ohladite ribe za 3-4 ure. S cedilom odcedite limetin sok. V mini kuhalnici drobno sesekljajte čile in oljke. Dodajte ribam skupaj s paradižnikom, koriandrom in olivnim oljem. Dobro premešamo, nato začinimo s soljo in sladkorjem. Ohladite, dokler ni pripravljeno za serviranje - ne več kot uro ali dve.

Na obrok: 110 kalorij, 5 g maščobe, 30 mg holesterola, 170 mg natrija, 6 g ogljikovih hidratov, 1 g vlaknin, 11 g beljakovin

Tomatillo Salsa iz avokada

4 srednji tomatili, oluščeni in sprani, razdeljena uporaba

& frac12 skodelice grobo sesekljanega koriandra

2 majhna serrano čilija, stebelna in grobo narezana

1 zrel avokado, brez koščic, meso iz kože, razdeljena uporaba

1 majhna bela čebula, narezana na & frac14-palčne kose

& frac34 čajne žličke soli ali po okusu

Tortilja čips, za serviranje

Navodila: Polovico tomatillov grobo nasekljamo in damo v kuhalnik s koriandrom in čilijem. Dodajte & frac14 skodelice vode in precedite v kašast, grob pire.

Polovico avokada grobo nasekljamo, dodamo v procesor in utripamo, dokler se ne vključi v salso. Strgajte v servirno posodo.

Čebulo narežite v majhno cedilo in sperite pod hladno vodo. Dodajte k salsi. Preostale tomatillose drobno sesekljamo in dodamo salsi. Preostali avokado nasekljajte na koščke velikosti 14 cm in jih vmešajte v salso. Okusite in začinite s soljo. Postrezite s tortiljinimi čipsi.

Na obrok: 40 kalorij, 2,5 g maščobe, 20 mg natrija, 4 g ogljikovih hidratov, 2 g vlaknin, 1 g beljakovin


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler v resnici ni več ista hrana," pravi Waters. "Tako na primer za naše nove koruzne ulice Tacos karameliziramo in kuhamo koruzo na pari, da simuliramo ta okus, ki je nenavaden, in smo celo nadomestili majonezo, ki so jo ti ulični prodajalci uporabljali s sirom Cotija."

Toda iskanje pravega ravnovesja v testni kuhinji za vode ni vedno uspeh.

"Devetdeset odstotkov mojih jedi nikoli ne pride na meni," pravi. "Ko sem prvič začel, sem samo poskušal izdelovati predmete izven stene - veste, nacho ali burger taco - zdaj pa se držijo tisti s preprostimi okusi."

Od vseh jedi, ki nikoli niso prišle na krožnik Taco Cabana, si Waters želi, da bi pokrovitelji okusili njegove flaute iz kozic.

"Taco Cabana naredi Tampico iz kozic, zato smo ga kombinirali z oranžno tortiljo v čilski barvi," pravi Waters. "Preizkusil se je dobro, vendar ga je bilo v primerjavi z navadno quesadillo iz kozic težko narediti."

Povezave Watersa s hrano segajo od praktičnih - leta 2003 je diplomiral na kulinarični šoli Umetniškega inštituta v Houstonu - do visokotehnoloških, ki jih obiskuje v Kansas State. Vendar pravi, da je njegov najgloblji odnos do hrane zgodovinski. Waters želi razumeti, kako so se razvile mehiške jedi.

"Ko se skupina za raziskave in razvoj odpravi v Mehiko, pogosto ugotovimo, da so najbolj napredna področja hrane na obrobju krajev, kot je Mexico City," pravi. "(Kuharji) se morajo učiti tudi na tem področju."

Waters pravi, da je raziskovanje jedilnih trendov v manjših obrobnih restavracijah bistveno za določitev izbire menija Taco Cabana.

"To je detektivsko delo," pravi. "Ugotoviti moramo, kaj je vroče. Nekaj ​​od tega je nekakšno ugibanje - nekaj vržeš ob steno, pogledaš, kaj se drži - nekaj je sreče."

Waters pravi, da priljubljenost živil niha, zato samo zato, ker restavracije ne ponujajo določenega mesa ali začimb, ne pomeni, da se v prihodnje ne bodo vrnile na jedilnik.

"Romatiziramo stvari, kot je chipotle, vsakih pet do šest let, zato se to vrne," pravi.

Recepti iz Walter "Smokey" Waters

Ceviche naredi 8 obrokov

1 kilogram sveže morske plošče, narezane na kocke velikosti 12 cm

1 majhna bela čebula, drobno narezana

2 serrano čilija, stebelna in na drobno narezana

1 velik zrel paradižnik, narezan na & frac14-palčne kose

& frac14 skodelice (ohlapno zapakirane) sesekljanega svežega koriandra

Navodila: V veliki posodi iz nerjavečega jekla ali stekla združite ribe, limetin sok in čebulo. Pokrijte in ohladite ribe za 3-4 ure. S cedilom odcedite limetin sok. V mini kuhalnici drobno sesekljajte čile in oljke. Dodajte ribam skupaj s paradižnikom, koriandrom in olivnim oljem. Dobro premešamo, nato začinimo s soljo in sladkorjem. Ohladite, dokler ni pripravljeno za serviranje - ne več kot uro ali dve.

Na obrok: 110 kalorij, 5 g maščobe, 30 mg holesterola, 170 mg natrija, 6 g ogljikovih hidratov, 1 g vlaknin, 11 g beljakovin

Tomatillo Salsa iz avokada

4 srednje tomatili, oluščeni in sprani, razdeljena uporaba

& frac12 skodelice grobo sesekljanega koriandra

2 majhna serrano čilija, stebelna in na drobno narezana

1 zrel avokado, brez koščic, meso iz kože, razdeljena uporaba

1 majhna bela čebula, narezana na & frac14-palčne kose

& frac34 čajne žličke soli ali po okusu

Tortilja čips, za serviranje

Navodila: Polovico tomatillov grobo nasekljamo in damo v kuhalnik s koriandrom in čilijem. Dodajte & frac14 skodelice vode in precedite v kašast, grob pire.

Polovico avokada grobo nasekljamo, dodamo v procesor in utripamo, dokler se ne vključi v salso. Strgajte v servirno posodo.

Čebulo narežite v majhno cedilo in sperite pod hladno vodo. Dodajte k salsi. Preostale tomatillose drobno sesekljamo in dodamo salsi. Preostali avokado nasekljajte na koščke velikosti 14 cm in jih vmešajte v salso. Okusite in začinite s soljo. Postrezite s tortiljinimi čipsi.

Na obrok: 40 kalorij, 2,5 g maščobe, 20 mg natrija, 4 g ogljikovih hidratov, 2 g vlaknin, 1 g beljakovin


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler to res ni več enaka hrana," pravi Waters. "Tako na primer za naše nove koruzne ulice Tacos karameliziramo in poparimo koruzo, da simuliramo ta okus, ki je nenavaden, in smo celo nadomestili majonezo, ki so jo ti ulični prodajalci uporabljali s sirom Cotija."

Toda iskanje pravega ravnovesja v testni kuhinji za vode ni vedno uspeh.

"Devetdeset odstotkov mojih jedi nikoli ne pride na meni," pravi. "Ko sem prvič začel, sem samo poskušal izdelovati predmete izven stene - veste, nacho ali burger taco - zdaj pa se držijo tisti s preprostimi okusi."

Od vseh jedi, ki nikoli niso prišle na krožnik Taco Cabana, si Waters želi, da bi pokrovitelji okusili njegove flaute iz kozic.

"Taco Cabana naredi Tampico iz kozic, zato smo ga kombinirali z oranžno tortiljo v čilski barvi," pravi Waters. "Preizkusil se je dobro, vendar ga je bilo v primerjavi z navadno quesadillo iz kozic težko narediti."

Povezave Watersa s hrano segajo od praktičnih - leta 2003 je diplomiral na kulinarični šoli Umetniškega inštituta v Houstonu - do visokotehnoloških, ki jih obiskuje v Kansas State. Vendar pravi, da je njegov najgloblji odnos do hrane zgodovinski. Waters želi razumeti, kako so se razvile mehiške jedi.

"Ko se skupina za raziskave in razvoj odpravi v Mehiko, pogosto ugotovimo, da so najbolj napredna področja hrane na obrobju krajev, kot je Mexico City," pravi. "(Kuharji) se morajo učiti tudi na tem področju."

Waters pravi, da je raziskovanje jedilnih trendov v manjših obrobnih restavracijah bistveno za določitev izbire menija Taco Cabana.

"To je detektivsko delo," pravi. "Ugotoviti moramo, kaj je vroče. Nekaj ​​od tega je nekakšno ugibanje - nekaj vržeš ob steno, pogledaš, kaj se drži - nekaj je sreče."

Waters pravi, da priljubljenost živil niha, zato samo zato, ker restavracije ne ponujajo določenega mesa ali začimb, ne pomeni, da se v prihodnje ne bodo vrnile na jedilnik.

"Romatiziramo stvari, kot je chipotle, vsakih pet do šest let, zato se to vrne," pravi.

Recepti iz Walter "Smokey" Waters

Ceviche naredi 8 obrokov

1 kilogram sveže morske plošče, narezane na kocke velikosti 12 cm

1 majhna bela čebula, drobno narezana

2 serrano čilija, stebelna in grobo narezana

1 velik zrel paradižnik, narezan na & frac14-palčne kose

& frac14 skodelice (ohlapno zapakirane) sesekljanega svežega koriandra

Navodila: V veliki posodi iz nerjavečega jekla ali stekla združite ribe, limetin sok in čebulo. Pokrijte in ohladite ribe za 3-4 ure. S cedilom odcedite limetin sok. V mini kuhalnici drobno sesekljajte čile in oljke. Dodajte ribam skupaj s paradižnikom, koriandrom in olivnim oljem. Dobro premešamo, nato začinimo s soljo in sladkorjem. Ohladite, dokler ni pripravljeno za serviranje - ne več kot uro ali dve.

Na obrok: 110 kalorij, 5 g maščobe, 30 mg holesterola, 170 mg natrija, 6 g ogljikovih hidratov, 1 g vlaknin, 11 g beljakovin

Tomatillo Salsa iz avokada

4 srednji tomatili, oluščeni in sprani, razdeljena uporaba

& frac12 skodelice grobo sesekljanega koriandra

2 majhna serrano čilija, stebelna in grobo narezana

1 zrel avokado, brez koščic, meso iz kože, razdeljena uporaba

1 majhna bela čebula, narezana na & frac14-palčne kose

& frac34 čajne žličke soli ali po okusu

Tortilja čips, za serviranje

Navodila: Polovico tomatillov grobo nasekljajte in dajte v kuhalnik s koriandrom in čilijem. Dodajte & frac14 skodelice vode in precedite v kašast, grob pire.

Polovico avokada grobo nasekljamo, dodamo v procesor in utripamo, dokler se ne vključi v salso. Strgajte v servirno posodo.

Čebulo narežite v majhno cedilo in sperite pod hladno vodo. Dodajte k salsi. Preostale tomatillose drobno sesekljamo in dodamo salsi. Preostali avokado nasekljajte na koščke velikosti 14 cm in jih vmešajte v salso. Okusite in začinite s soljo. Postrezite s tortiljinimi čipsi.

Na obrok: 40 kalorij, 2,5 g maščobe, 20 mg natrija, 4 g ogljikovih hidratov, 2 g vlaknin, 1 g beljakovin


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler to res ni več enaka hrana," pravi Waters. "Tako na primer za naše nove koruzne ulice Tacos karameliziramo in poparimo koruzo, da simuliramo ta okus, ki je nenavaden, in smo celo nadomestili majonezo, ki so jo ti ulični prodajalci uporabljali s sirom Cotija."

Toda iskanje pravega ravnovesja v testni kuhinji za vode ni vedno uspeh.

"Devetdeset odstotkov mojih jedi nikoli ne pride na meni," pravi. "Ko sem prvič začel, sem samo poskušal izdelovati predmete izven stene - veste, nacho ali burger taco - zdaj pa se držijo tisti s preprostimi okusi."

Od vseh jedi, ki nikoli niso prišle na krožnik Taco Cabana, si Waters želi, da bi pokrovitelji okusili njegove flaute iz kozic.

"Taco Cabana naredi Tampico iz kozic, zato smo ga kombinirali z oranžno tortiljo v čilski barvi," pravi Waters. "Preizkusil se je dobro, vendar ga je bilo v primerjavi z navadno quesadillo iz kozic težko narediti."

Povezave Watersa s hrano segajo od praktičnih - leta 2003 je diplomiral na kulinarični šoli Umetniškega inštituta v Houstonu - do visokotehnoloških, ki jih obiskuje v Kansas State. Vendar pravi, da je njegov najgloblji odnos do hrane zgodovinski. Waters želi razumeti, kako so se razvile mehiške jedi.

"Ko se skupina za raziskave in razvoj odpravi v Mehiko, pogosto ugotovimo, da so najbolj napredna področja hrane na obrobju krajev, kot je Mexico City," pravi. "(Kuharji) se morajo učiti tudi na tem področju."

Waters pravi, da je raziskovanje jedilnih trendov v manjših obrobnih restavracijah bistveno za določitev izbire menija Taco Cabana.

"To je detektivsko delo," pravi. "Ugotoviti moramo, kaj je vroče. Nekaj ​​od tega je nekakšno ugibanje - nekaj vržeš ob steno, pogledaš, kaj se drži - nekaj je sreče."

Waters pravi, da priljubljenost živil niha, zato samo zato, ker restavracije ne ponujajo določenega mesa ali začimb, ne pomeni, da se v prihodnje ne bodo vrnile na jedilnik.

"Romatiziramo stvari, kot je chipotle, vsakih pet do šest let, zato se to vrne," pravi.

Recepti iz Walter "Smokey" Waters

Ceviche naredi 8 obrokov

1 kilogram sveže morske plošče, narezane na kocke velikosti 12 cm

1 majhna bela čebula, drobno narezana

2 serrano čilija, stebelna in na drobno narezana

1 velik zrel paradižnik, narezan na & frac14-palčne kose

& frac14 skodelice (ohlapno zapakirane) sesekljanega svežega koriandra

Navodila: V veliki posodi iz nerjavečega jekla ali stekla združite ribe, limetin sok in čebulo. Pokrijte in ohladite ribe za 3-4 ure. S cedilom odcedite limetin sok. V mini kuhalnici drobno sesekljajte čile in oljke. Dodajte ribam skupaj s paradižnikom, koriandrom in olivnim oljem. Dobro premešamo, nato začinimo s soljo in sladkorjem. Ohladite, dokler ni pripravljeno za serviranje - ne več kot uro ali dve.

Na obrok: 110 kalorij, 5 g maščobe, 30 mg holesterola, 170 mg natrija, 6 g ogljikovih hidratov, 1 g vlaknin, 11 g beljakovin

Tomatillo Salsa iz avokada

4 srednji tomatili, oluščeni in sprani, razdeljena uporaba

& frac12 skodelice grobo sesekljanega koriandra

2 majhna serrano čilija, stebelna in grobo narezana

1 zrel avokado, brez koščic, meso iz kože, razdeljena uporaba

1 majhna bela čebula, narezana na & frac14-palčne kose

& frac34 čajne žličke soli ali po okusu

Tortilja čips, za serviranje

Navodila: Polovico tomatillov grobo nasekljamo in damo v kuhalnik s koriandrom in čilijem. Dodajte & frac14 skodelice vode in precedite v kašast, grob pire.

Polovico avokada grobo nasekljamo, dodamo v procesor in utripamo, dokler se ne vključi v salso. Strgajte v servirno posodo.

Čebulo narežite v majhno cedilo in sperite pod hladno vodo. Dodajte k salsi. Preostale tomatillose drobno sesekljamo in dodamo salsi. Preostali avokado nasekljajte na koščke velikosti 14 cm in jih vmešajte v salso. Okusite in začinite s soljo. Postrezite s tortiljinimi čipsi.

Na obrok: 40 kalorij, 2,5 g maščobe, 20 mg natrija, 4 g ogljikovih hidratov, 2 g vlaknin, 1 g beljakovin


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler to res ni več enaka hrana," pravi Waters. "Tako na primer za naše nove koruzne ulice Tacos karameliziramo in kuhamo koruzo na pari, da simuliramo ta okus, ki je nenavaden, in smo celo nadomestili majonezo, ki so jo ti ulični prodajalci uporabljali s sirom Cotija."

Toda iskanje pravega ravnovesja v testni kuhinji za vode ni vedno uspeh.

"Devetdeset odstotkov mojih jedi nikoli ne pride na meni," pravi. "Ko sem prvič začel, sem samo poskušal izdelovati predmete izven stene - veste, nacho ali burger taco - zdaj pa se držijo tisti s preprostimi okusi."

Od vseh jedi, ki nikoli niso prišle na krožnik Taco Cabana, si Waters želi, da bi pokrovitelji okusili njegove flaute iz kozic.

"Taco Cabana naredi Tampico iz kozic, zato smo ga kombinirali z oranžno tortiljo v čilski barvi," pravi Waters. "Preizkusil se je dobro, vendar ga je bilo v primerjavi z navadno quesadillo iz kozic težko narediti."

Povezave Watersa s hrano segajo od praktičnih - leta 2003 je diplomiral na kulinarični šoli Umetniškega inštituta v Houstonu - do visokotehnoloških, ki jih obiskuje v Kansas State. Vendar pravi, da je njegov najgloblji odnos do hrane zgodovinski. Waters želi razumeti, kako so se razvile mehiške jedi.

"Ko se skupina za raziskave in razvoj odpravi v Mehiko, pogosto ugotovimo, da so najbolj napredna področja hrane na obrobju krajev, kot je Mexico City," pravi. "(Kuharji) se morajo učiti tudi na tem področju."

Waters pravi, da je raziskovanje jedilnih trendov v manjših obrobnih restavracijah bistveno za določitev izbire menija Taco Cabana.

"To je detektivsko delo," pravi. "Ugotoviti moramo, kaj je vroče. Nekaj ​​od tega je nekakšno ugibanje - nekaj vržeš ob steno, pogledaš, kaj se drži - nekaj je sreče."

Waters pravi, da priljubljenost živil niha, zato samo zato, ker restavracije ne ponujajo določenega mesa ali začimb, ne pomeni, da se v prihodnje ne bodo vrnile na meni.

"Romatiziramo stvari, kot je chipotle, vsakih pet do šest let, zato se to vrne," pravi.

Recepti iz Walter "Smokey" Waters

Ceviche naredi 8 obrokov

1 kilogram sveže morske plošče, narezane na kocke velikosti 12 cm

1 majhna bela čebula, drobno narezana

2 serrano čilija, stebelna in grobo narezana

1 velik zrel paradižnik, narezan na & frac14-palčne kose

& frac14 skodelice (ohlapno zapakirane) sesekljanega svežega koriandra

Navodila: V veliki posodi iz nerjavečega jekla ali stekla združite ribe, limetin sok in čebulo. Pokrijte in ohladite ribe za 3-4 ure. S cedilom odcedite limetin sok. V mini kuhalnici drobno sesekljajte čile in oljke. Dodajte ribam skupaj s paradižnikom, koriandrom in olivnim oljem. Dobro premešamo, nato začinimo s soljo in sladkorjem. Ohladite, dokler ni pripravljeno za serviranje - ne več kot uro ali dve.

Na obrok: 110 kalorij, 5 g maščobe, 30 mg holesterola, 170 mg natrija, 6 g ogljikovih hidratov, 1 g vlaknin, 11 g beljakovin

Tomatillo Salsa iz avokada

4 srednje tomatili, oluščeni in sprani, razdeljena uporaba

& frac12 skodelice grobo sesekljanega koriandra

2 majhna serrano čilija, stebelna in na drobno narezana

1 zrel avokado, brez koščic, meso iz kože, razdeljena uporaba

1 majhna bela čebula, narezana na & frac14-palčne kose

& frac34 čajne žličke soli ali po okusu

Tortilja čips, za serviranje

Navodila: Polovico tomatillov grobo nasekljajte in dajte v kuhalnik s koriandrom in čilijem. Dodajte & frac14 skodelice vode in precedite v kašast, grob pire.

Polovico avokada grobo nasekljamo, dodamo v procesor in utripamo, dokler se ne vključi v salso. Strgajte v servirno posodo.

Čebulo narežite v majhno cedilo in sperite pod hladno vodo. Dodajte k salsi. Preostale tomatillose drobno sesekljamo in dodamo salsi. Preostali avokado nasekljajte na koščke velikosti 14 cm in jih vmešajte v salso. Okusite in začinite s soljo. Postrezite s tortiljinimi čipsi.

Na obrok: 40 kalorij, 2,5 g maščobe, 20 mg natrija, 4 g ogljikovih hidratov, 2 g vlaknin, 1 g beljakovin


Kuhar Taco Cabana si prizadeva za pristnost

1 od 3 Walter "Smokey" Waters, glavni kuhar podjetja Taco Cabana, sedi v sredo, 13. junija, z eno od svojih kreacij, novim Chipotle Corn Street Tacos, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road. 2012. Lisa Krantz Prikaži več Prikaži manj

2 od 3 Novi Chipotle Corn Street Tacos, ustvarjanje Walterja "Smokey" Waters, korporacijskega kuharja za Taco Cabano, v najnovejši restavraciji Taco Cabana na I-10 West in Ralph Fair Road v sredo, 13. junija 2012. Lisa Krantz Pokaži več Pokaži manj

V svojem petem letu kot glavni kuhar za raziskave in razvoj v 156 poslovalnicah Taco Cabana si Waters prizadeva prinesti pristno mehiško hrano v kuhinje verige, da bi ostala v stiku s svojimi koreninami.

"Poskušam najti sladko točko. Da bi vsem ustregel," pravi Waters. "Kot kuhar želite inovirati, vendar morate biti preprosti, da ne izgubite pristnosti hrane, za katero govorite, da je mehiška."

Waters, ki ima sedež v San Antoniu in pogosto potuje v Mehiko, mora združiti tudi ta pristni občutek prodajalca na ulici s praktičnostjo dela v okolju hitre hrane, kot je v najnovejšem meniju restavracije Chipotle Corn Street Tacos.

"V Mehiki koruzo za tacos pečejo na žaru na odprtem plamenu na ulici," pravi Waters. "Si lahko predstavljate, da bi nered z uporabo koruze na storžu naredil nazaj (v kuhinji)? To mora biti preprosto in ga je treba proizvajati dosledno."

Da bi bila hrana na ulicah bolj praktična, zlasti za kuharje Taco Cabana z manj izkušnjami, mora Waters pogosto inovirati namesto dodajanja.

"Veliko krajev, v jed bodo vrgli vedno več sestavin, dokler to res ni več ista hrana," pravi Waters. "So, as an example, for our new Corn Street Tacos, we caramelize and steam the corn to simulate that off-the-cob taste, and we even substituted the mayo these street vendors were using with Cotija cheese."

Yet finding the right balance in the test kitchen isn't always a success for Waters.

"Ninety percent of my dishes never make it to the menu," he says. "When I first started, I was just trying to make off-the-wall items - you know, a nacho or burger taco - but now the ones that stick are the ones with simple flavors."

Of all the dishes that never made it onto a Taco Cabana plate, Waters wishes patrons could have tasted his shrimp flautas.

"Taco Cabana makes a shrimp Tampico, so we combined it with an orange, chile-colored tortilla," says Waters. "It tested well, but it was just too hard to make compared to the regular shrimp quesadilla."

Waters' connections with food range from the practical - he is a 2003 graduate of the Art Institute of Houston's culinary school - to the high-tech he takes food science classes at Kansas State. Yet he says his deepest relation to food is a historical one Waters wants to understand how Mexican fare has evolved.

"When (the research and development) team heads down to Mexico, we often find that the most progressive areas in terms of food are on the outskirts of places like Mexico City," he says. "(Chefs) need to learn in the field as well."

Waters says researching menu trends in smaller, fringe restaurants is essential to determining Taco Cabana's own menu selections.

"It's detective work," he says. "We have to figure out what's hot . some of it's kind of guesswork - you throw something against the wall, see what sticks - some of it's luck."

Waters says that foods fluctuate in popularity, so just because restaurants aren't offering a particular meat or spice doesn't mean it won't be back on the menu in the future.

"We romanticize things like chipotle every five to six years, and so it makes a comeback," he says.

Recipes from Walter "Smokey" Waters

Ceviche Makes 8 servings

1 pound fresh halibut, cut into ½-inch cubes

1 small white onion, finely diced

2 serrano chiles, stemmed and roughly chopped

1 large ripe tomato, cut into ¼-inch pieces

¼ cup (loosely packed) chopped fresh cilantro

Instructions: In a large stainless steel or glass bowl, combine fish, lime juice and onion. Cover and refrigerate fish for 3-4 hours. Using a colander, drain lime juice. In a mini food processor, finely chop chiles and olives. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve - no longer than an hour or two.

Per serving: 110 calories, 5g fat, 30mg cholesterol, 170mg sodium, 6g carbohydrates, 1g fiber, 11g protein

Avocado Tomatillo Salsa

4 medium tomatillos, husked and rinsed, divided use

½ cup coarsely chopped cilantro

2 small serrano chiles, stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin, divided use

1 small white onion, cut into ¼-inch pieces

¾ teaspoon salt, or to taste

Tortilla chips, for serving

Instructions: Roughly chop half of the tomatillos and put them into a food processor with the cilantro and chiles. Add ¼ cup water and process to a slushy, coarse puree.

Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish.

Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add to the salsa. Chop the remaining avocado into ¼-inch pieces and stir them into the salsa. Taste and season with salt. Postrezite s tortiljinimi čipsi.

Per serving: 40 calories, 2.5g fat, 20mg sodium, 4g carbohydrates, 2g fiber, 1g protein


Taco Cabana chef aims for authenticity

1 of 3 Walter "Smokey" Waters, Corporate Chef for Taco Cabana, sits with one of his creations, the new Chipotle Corn Street Tacos, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

2 of 3 The new Chipotle Corn Street Tacos, the creation of Walter "Smokey" Waters, Corporate Chef for Taco Cabana, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

In his fifth year as the head research and development chef for Taco Cabana's 156 outlets, Waters works to bring authentic Mexican food to the chain's kitchens to keep it in touch with its roots.

"I'm trying to find the sweet spot . to please everyone," Waters says. "As a chef, you want to innovate, but you have to keep it simple so you don't lose the authenticity of the food you are saying is Mexican."

Waters, who is based in San Antonio and frequently travels to Mexico, must also blend this authentic, street-vendor feel with the practicality of working in a fast-food environment, as in the restaurant's newest menu addition, Chipotle Corn Street Tacos.

"In Mexico, they grill the corn for their tacos over an open flame right there on the street," says Waters. "Can you imagine the mess using corn on the cob would make back there (in the kitchen)? It's got to be simple, and it's got to be produced consistently."

To make the food of the streets more practical, especially for Taco Cabana chefs with less experience, Waters often has to innovate by substitution, rather than addition.

"A lot of places, they'll just throw more and more ingredients into a dish until it isn't really the same food anymore," says Waters. "So, as an example, for our new Corn Street Tacos, we caramelize and steam the corn to simulate that off-the-cob taste, and we even substituted the mayo these street vendors were using with Cotija cheese."

Yet finding the right balance in the test kitchen isn't always a success for Waters.

"Ninety percent of my dishes never make it to the menu," he says. "When I first started, I was just trying to make off-the-wall items - you know, a nacho or burger taco - but now the ones that stick are the ones with simple flavors."

Of all the dishes that never made it onto a Taco Cabana plate, Waters wishes patrons could have tasted his shrimp flautas.

"Taco Cabana makes a shrimp Tampico, so we combined it with an orange, chile-colored tortilla," says Waters. "It tested well, but it was just too hard to make compared to the regular shrimp quesadilla."

Waters' connections with food range from the practical - he is a 2003 graduate of the Art Institute of Houston's culinary school - to the high-tech he takes food science classes at Kansas State. Yet he says his deepest relation to food is a historical one Waters wants to understand how Mexican fare has evolved.

"When (the research and development) team heads down to Mexico, we often find that the most progressive areas in terms of food are on the outskirts of places like Mexico City," he says. "(Chefs) need to learn in the field as well."

Waters says researching menu trends in smaller, fringe restaurants is essential to determining Taco Cabana's own menu selections.

"It's detective work," he says. "We have to figure out what's hot . some of it's kind of guesswork - you throw something against the wall, see what sticks - some of it's luck."

Waters says that foods fluctuate in popularity, so just because restaurants aren't offering a particular meat or spice doesn't mean it won't be back on the menu in the future.

"We romanticize things like chipotle every five to six years, and so it makes a comeback," he says.

Recipes from Walter "Smokey" Waters

Ceviche Makes 8 servings

1 pound fresh halibut, cut into ½-inch cubes

1 small white onion, finely diced

2 serrano chiles, stemmed and roughly chopped

1 large ripe tomato, cut into ¼-inch pieces

¼ cup (loosely packed) chopped fresh cilantro

Instructions: In a large stainless steel or glass bowl, combine fish, lime juice and onion. Cover and refrigerate fish for 3-4 hours. Using a colander, drain lime juice. In a mini food processor, finely chop chiles and olives. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve - no longer than an hour or two.

Per serving: 110 calories, 5g fat, 30mg cholesterol, 170mg sodium, 6g carbohydrates, 1g fiber, 11g protein

Avocado Tomatillo Salsa

4 medium tomatillos, husked and rinsed, divided use

½ cup coarsely chopped cilantro

2 small serrano chiles, stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin, divided use

1 small white onion, cut into ¼-inch pieces

¾ teaspoon salt, or to taste

Tortilla chips, for serving

Instructions: Roughly chop half of the tomatillos and put them into a food processor with the cilantro and chiles. Add ¼ cup water and process to a slushy, coarse puree.

Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish.

Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add to the salsa. Chop the remaining avocado into ¼-inch pieces and stir them into the salsa. Taste and season with salt. Postrezite s tortiljinimi čipsi.

Per serving: 40 calories, 2.5g fat, 20mg sodium, 4g carbohydrates, 2g fiber, 1g protein


Taco Cabana chef aims for authenticity

1 of 3 Walter "Smokey" Waters, Corporate Chef for Taco Cabana, sits with one of his creations, the new Chipotle Corn Street Tacos, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

2 of 3 The new Chipotle Corn Street Tacos, the creation of Walter "Smokey" Waters, Corporate Chef for Taco Cabana, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

In his fifth year as the head research and development chef for Taco Cabana's 156 outlets, Waters works to bring authentic Mexican food to the chain's kitchens to keep it in touch with its roots.

"I'm trying to find the sweet spot . to please everyone," Waters says. "As a chef, you want to innovate, but you have to keep it simple so you don't lose the authenticity of the food you are saying is Mexican."

Waters, who is based in San Antonio and frequently travels to Mexico, must also blend this authentic, street-vendor feel with the practicality of working in a fast-food environment, as in the restaurant's newest menu addition, Chipotle Corn Street Tacos.

"In Mexico, they grill the corn for their tacos over an open flame right there on the street," says Waters. "Can you imagine the mess using corn on the cob would make back there (in the kitchen)? It's got to be simple, and it's got to be produced consistently."

To make the food of the streets more practical, especially for Taco Cabana chefs with less experience, Waters often has to innovate by substitution, rather than addition.

"A lot of places, they'll just throw more and more ingredients into a dish until it isn't really the same food anymore," says Waters. "So, as an example, for our new Corn Street Tacos, we caramelize and steam the corn to simulate that off-the-cob taste, and we even substituted the mayo these street vendors were using with Cotija cheese."

Yet finding the right balance in the test kitchen isn't always a success for Waters.

"Ninety percent of my dishes never make it to the menu," he says. "When I first started, I was just trying to make off-the-wall items - you know, a nacho or burger taco - but now the ones that stick are the ones with simple flavors."

Of all the dishes that never made it onto a Taco Cabana plate, Waters wishes patrons could have tasted his shrimp flautas.

"Taco Cabana makes a shrimp Tampico, so we combined it with an orange, chile-colored tortilla," says Waters. "It tested well, but it was just too hard to make compared to the regular shrimp quesadilla."

Waters' connections with food range from the practical - he is a 2003 graduate of the Art Institute of Houston's culinary school - to the high-tech he takes food science classes at Kansas State. Yet he says his deepest relation to food is a historical one Waters wants to understand how Mexican fare has evolved.

"When (the research and development) team heads down to Mexico, we often find that the most progressive areas in terms of food are on the outskirts of places like Mexico City," he says. "(Chefs) need to learn in the field as well."

Waters says researching menu trends in smaller, fringe restaurants is essential to determining Taco Cabana's own menu selections.

"It's detective work," he says. "We have to figure out what's hot . some of it's kind of guesswork - you throw something against the wall, see what sticks - some of it's luck."

Waters says that foods fluctuate in popularity, so just because restaurants aren't offering a particular meat or spice doesn't mean it won't be back on the menu in the future.

"We romanticize things like chipotle every five to six years, and so it makes a comeback," he says.

Recipes from Walter "Smokey" Waters

Ceviche Makes 8 servings

1 pound fresh halibut, cut into ½-inch cubes

1 small white onion, finely diced

2 serrano chiles, stemmed and roughly chopped

1 large ripe tomato, cut into ¼-inch pieces

¼ cup (loosely packed) chopped fresh cilantro

Instructions: In a large stainless steel or glass bowl, combine fish, lime juice and onion. Cover and refrigerate fish for 3-4 hours. Using a colander, drain lime juice. In a mini food processor, finely chop chiles and olives. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve - no longer than an hour or two.

Per serving: 110 calories, 5g fat, 30mg cholesterol, 170mg sodium, 6g carbohydrates, 1g fiber, 11g protein

Avocado Tomatillo Salsa

4 medium tomatillos, husked and rinsed, divided use

½ cup coarsely chopped cilantro

2 small serrano chiles, stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin, divided use

1 small white onion, cut into ¼-inch pieces

¾ teaspoon salt, or to taste

Tortilla chips, for serving

Instructions: Roughly chop half of the tomatillos and put them into a food processor with the cilantro and chiles. Add ¼ cup water and process to a slushy, coarse puree.

Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish.

Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add to the salsa. Chop the remaining avocado into ¼-inch pieces and stir them into the salsa. Taste and season with salt. Postrezite s tortiljinimi čipsi.

Per serving: 40 calories, 2.5g fat, 20mg sodium, 4g carbohydrates, 2g fiber, 1g protein


Taco Cabana chef aims for authenticity

1 of 3 Walter "Smokey" Waters, Corporate Chef for Taco Cabana, sits with one of his creations, the new Chipotle Corn Street Tacos, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

2 of 3 The new Chipotle Corn Street Tacos, the creation of Walter "Smokey" Waters, Corporate Chef for Taco Cabana, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

In his fifth year as the head research and development chef for Taco Cabana's 156 outlets, Waters works to bring authentic Mexican food to the chain's kitchens to keep it in touch with its roots.

"I'm trying to find the sweet spot . to please everyone," Waters says. "As a chef, you want to innovate, but you have to keep it simple so you don't lose the authenticity of the food you are saying is Mexican."

Waters, who is based in San Antonio and frequently travels to Mexico, must also blend this authentic, street-vendor feel with the practicality of working in a fast-food environment, as in the restaurant's newest menu addition, Chipotle Corn Street Tacos.

"In Mexico, they grill the corn for their tacos over an open flame right there on the street," says Waters. "Can you imagine the mess using corn on the cob would make back there (in the kitchen)? It's got to be simple, and it's got to be produced consistently."

To make the food of the streets more practical, especially for Taco Cabana chefs with less experience, Waters often has to innovate by substitution, rather than addition.

"A lot of places, they'll just throw more and more ingredients into a dish until it isn't really the same food anymore," says Waters. "So, as an example, for our new Corn Street Tacos, we caramelize and steam the corn to simulate that off-the-cob taste, and we even substituted the mayo these street vendors were using with Cotija cheese."

Yet finding the right balance in the test kitchen isn't always a success for Waters.

"Ninety percent of my dishes never make it to the menu," he says. "When I first started, I was just trying to make off-the-wall items - you know, a nacho or burger taco - but now the ones that stick are the ones with simple flavors."

Of all the dishes that never made it onto a Taco Cabana plate, Waters wishes patrons could have tasted his shrimp flautas.

"Taco Cabana makes a shrimp Tampico, so we combined it with an orange, chile-colored tortilla," says Waters. "It tested well, but it was just too hard to make compared to the regular shrimp quesadilla."

Waters' connections with food range from the practical - he is a 2003 graduate of the Art Institute of Houston's culinary school - to the high-tech he takes food science classes at Kansas State. Yet he says his deepest relation to food is a historical one Waters wants to understand how Mexican fare has evolved.

"When (the research and development) team heads down to Mexico, we often find that the most progressive areas in terms of food are on the outskirts of places like Mexico City," he says. "(Chefs) need to learn in the field as well."

Waters says researching menu trends in smaller, fringe restaurants is essential to determining Taco Cabana's own menu selections.

"It's detective work," he says. "We have to figure out what's hot . some of it's kind of guesswork - you throw something against the wall, see what sticks - some of it's luck."

Waters says that foods fluctuate in popularity, so just because restaurants aren't offering a particular meat or spice doesn't mean it won't be back on the menu in the future.

"We romanticize things like chipotle every five to six years, and so it makes a comeback," he says.

Recipes from Walter "Smokey" Waters

Ceviche Makes 8 servings

1 pound fresh halibut, cut into ½-inch cubes

1 small white onion, finely diced

2 serrano chiles, stemmed and roughly chopped

1 large ripe tomato, cut into ¼-inch pieces

¼ cup (loosely packed) chopped fresh cilantro

Instructions: In a large stainless steel or glass bowl, combine fish, lime juice and onion. Cover and refrigerate fish for 3-4 hours. Using a colander, drain lime juice. In a mini food processor, finely chop chiles and olives. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve - no longer than an hour or two.

Per serving: 110 calories, 5g fat, 30mg cholesterol, 170mg sodium, 6g carbohydrates, 1g fiber, 11g protein

Avocado Tomatillo Salsa

4 medium tomatillos, husked and rinsed, divided use

½ cup coarsely chopped cilantro

2 small serrano chiles, stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin, divided use

1 small white onion, cut into ¼-inch pieces

¾ teaspoon salt, or to taste

Tortilla chips, for serving

Instructions: Roughly chop half of the tomatillos and put them into a food processor with the cilantro and chiles. Add ¼ cup water and process to a slushy, coarse puree.

Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish.

Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add to the salsa. Chop the remaining avocado into ¼-inch pieces and stir them into the salsa. Taste and season with salt. Postrezite s tortiljinimi čipsi.

Per serving: 40 calories, 2.5g fat, 20mg sodium, 4g carbohydrates, 2g fiber, 1g protein


Taco Cabana chef aims for authenticity

1 of 3 Walter "Smokey" Waters, Corporate Chef for Taco Cabana, sits with one of his creations, the new Chipotle Corn Street Tacos, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

2 of 3 The new Chipotle Corn Street Tacos, the creation of Walter "Smokey" Waters, Corporate Chef for Taco Cabana, at the newest Taco Cabana restaurant at I-10 West and Ralph Fair Road on Wednesday, June 13, 2012. Lisa Krantz Show More Show Less

In his fifth year as the head research and development chef for Taco Cabana's 156 outlets, Waters works to bring authentic Mexican food to the chain's kitchens to keep it in touch with its roots.

"I'm trying to find the sweet spot . to please everyone," Waters says. "As a chef, you want to innovate, but you have to keep it simple so you don't lose the authenticity of the food you are saying is Mexican."

Waters, who is based in San Antonio and frequently travels to Mexico, must also blend this authentic, street-vendor feel with the practicality of working in a fast-food environment, as in the restaurant's newest menu addition, Chipotle Corn Street Tacos.

"In Mexico, they grill the corn for their tacos over an open flame right there on the street," says Waters. "Can you imagine the mess using corn on the cob would make back there (in the kitchen)? It's got to be simple, and it's got to be produced consistently."

To make the food of the streets more practical, especially for Taco Cabana chefs with less experience, Waters often has to innovate by substitution, rather than addition.

"A lot of places, they'll just throw more and more ingredients into a dish until it isn't really the same food anymore," says Waters. "So, as an example, for our new Corn Street Tacos, we caramelize and steam the corn to simulate that off-the-cob taste, and we even substituted the mayo these street vendors were using with Cotija cheese."

Yet finding the right balance in the test kitchen isn't always a success for Waters.

"Ninety percent of my dishes never make it to the menu," he says. "When I first started, I was just trying to make off-the-wall items - you know, a nacho or burger taco - but now the ones that stick are the ones with simple flavors."

Of all the dishes that never made it onto a Taco Cabana plate, Waters wishes patrons could have tasted his shrimp flautas.

"Taco Cabana makes a shrimp Tampico, so we combined it with an orange, chile-colored tortilla," says Waters. "It tested well, but it was just too hard to make compared to the regular shrimp quesadilla."

Waters' connections with food range from the practical - he is a 2003 graduate of the Art Institute of Houston's culinary school - to the high-tech he takes food science classes at Kansas State. Yet he says his deepest relation to food is a historical one Waters wants to understand how Mexican fare has evolved.

"When (the research and development) team heads down to Mexico, we often find that the most progressive areas in terms of food are on the outskirts of places like Mexico City," he says. "(Chefs) need to learn in the field as well."

Waters says researching menu trends in smaller, fringe restaurants is essential to determining Taco Cabana's own menu selections.

"It's detective work," he says. "We have to figure out what's hot . some of it's kind of guesswork - you throw something against the wall, see what sticks - some of it's luck."

Waters says that foods fluctuate in popularity, so just because restaurants aren't offering a particular meat or spice doesn't mean it won't be back on the menu in the future.

"We romanticize things like chipotle every five to six years, and so it makes a comeback," he says.

Recipes from Walter "Smokey" Waters

Ceviche Makes 8 servings

1 pound fresh halibut, cut into ½-inch cubes

1 small white onion, finely diced

2 serrano chiles, stemmed and roughly chopped

1 large ripe tomato, cut into ¼-inch pieces

¼ cup (loosely packed) chopped fresh cilantro

Instructions: In a large stainless steel or glass bowl, combine fish, lime juice and onion. Cover and refrigerate fish for 3-4 hours. Using a colander, drain lime juice. In a mini food processor, finely chop chiles and olives. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt and sugar. Refrigerate until ready to serve - no longer than an hour or two.

Per serving: 110 calories, 5g fat, 30mg cholesterol, 170mg sodium, 6g carbohydrates, 1g fiber, 11g protein

Avocado Tomatillo Salsa

4 medium tomatillos, husked and rinsed, divided use

½ cup coarsely chopped cilantro

2 small serrano chiles, stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin, divided use

1 small white onion, cut into ¼-inch pieces

¾ teaspoon salt, or to taste

Tortilla chips, for serving

Instructions: Roughly chop half of the tomatillos and put them into a food processor with the cilantro and chiles. Add ¼ cup water and process to a slushy, coarse puree.

Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa. Scrape into a serving dish.

Scoop the onion into a small strainer and rinse under cold water. Add to the salsa. Finely chop the remaining tomatillos and add to the salsa. Chop the remaining avocado into ¼-inch pieces and stir them into the salsa. Taste and season with salt. Postrezite s tortiljinimi čipsi.

Per serving: 40 calories, 2.5g fat, 20mg sodium, 4g carbohydrates, 2g fiber, 1g protein



Komentarji:

  1. Jaira

    Se opravičujem, ne pride mi blizu. Ali lahko različice še obstajajo?

  2. Patroclus

    Oprostite, kaj sem tukaj, da se vmešavam ... pred kratkim. So pa zelo blizu temi. Lahko pomagajo pri odgovoru.

  3. Vule

    jaz sploh ne vem

  4. Nemi

    Oprosti, to idejo sem zavrnil :)



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