This year’s Foodways participants come from all corners of the 2025 Festival. Delve into the cultural traditions practiced by these artisans, musicians, and storytellers even further—by enjoying what they eat.
Recipes
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Chile Verde Pork Gorditas
A staple of Mexican street markets and casual eateries, gorditas are enjoyed across the country, with regional variations that showcase Mexico’s diverse culinary landscape. Gorditas in San Luis Potosi have deep roots in the pre-Hispanic cultures of Mexico, where maize was a fundamental food source among Mesoamerican people, such as the Huastec or Tének.
Ingredients
1 pound tomatillo verde
1 medium onion
2 cloves garlic
4 serrano chiles
4 chiles de árbol, roasted
2 pounds pork chops
2 green pasilla chiles
Table salt
Water
1/8 cup cooking oil
7 cups instant corn masa flour (Maseca)
Preparation
Peel and rinse tomatillos. Rinse and slice off 1/4 of the onion. Rinse garlic and chili serrano.
Wrap a griddle with aluminum foil and roast the tomatillos, onion, garlic, and serrano chiles at high heat until charred all around. Then place them in a blender with the chiles de árbol and 1/4 cup cold water. Blend.
Rinse the pasilla chiles and cut off the stem ends, cut out the seeds, and slice lengthwise into thin strips.
Dice pork chops into bite-sized pieces and trim any excess fat. Add the meat into a pan and fry at high heat for 7 to 10 minutes. Add 1/2 to 1 teaspoon salt. After approximately 12 to 15 minutes, or once the water is released from the pork and it begins to dry and brown, add 1/8 cup of cooking oil.
When the meat is golden brown and crispy (chicharron-like), add 1/8 slice of onion and the pasilla chile . Allow the pasilla chile and onion to fry with the pork for 3 to 5 minutes. Pour the blended salsa onto the pork mixture along with 1/16 to 1/8 cup of water. Allow the guisado (stew) to cook for an additional 7 to 10 minutes. Add salt to taste.
In a mixing bowl, add masa flour and 3 cups of hot water. Use your hands to mix thoroughly, adding small amounts of water or four until it has the consistency of Play-Doh. Take a racquetball-size clump of flour and use the palms and fingers to smash and shape a circular pancake, making sure the edges are not thinned out. The thickness should remain about 1/4 inch.
Place the gorditas on a griddle over medium heat for 3 to 5 minutes on each side, or until each side is cooked and slightly blackened. Once cooked, create a pita-like pocket by slicing it halfway around the edge of the gorditas and splitting them in half. Use a spoon to scoop the chili verde into the gorditas.
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French Onion Mushroom Soup
Liz Beamon is an herbalist and Virginia Folklife apprentice who specializes in foraging and historical cooking. She is using those skills to make her way through The Virginia Housewife, a cookbook from 1824, to create her own riffs on those recipes. Here, she combines the recipe for stewed mushrooms with the basics of a French onion soup.
Illustration by Elisa HoughIngredients
Olive oil
3 1/2 pounds sweet and red onions, sliced
1 cucumber, diced
4 cups dry white wine
2 cups cognac
2 pounds king oyster mushrooms
1/2 pound cremini mushrooms
2 sticks butter
4 quarts pressure-canned chicken broth
Loaf of thick-crusted bread (sourdough or any hearty loaf)
Gruyere, to taste
4 ounces goat cheesePreparation
In a pan, heat olive oil on low heat. Add onions to the pan and slowly caramelize them for up to 6 hours, periodically deglazing them with white wine and cognac.
Chop oyster and cremini mushrooms into small pieces and sauté them in butter. Be sure not to overcrowd the pan.
Combine the mushrooms and caramelized onions together and put into a stock pot. Add chicken stock to the pot and heat to a simmer. Season to taste.
Preheat oven to broil. Cut the bread into thick slices and toast partially.
Grate the gruyere, crumble the goat cheese, and mix together.
Fill 8-ounce ramekins with soup and top with toasted bread and cheese mixture. Place the ramekins in the oven until the cheese is melted and golden brown.
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Pressure-Canned Bone Broth
Pressure canning is the only safe way to preserve low-acid foods such as broth and stocks. This chicken stock recipe from herbalist and Virginia Folklife apprentice Liz Beamon highlights the importance of using every piece of food and the importance of preservation within African American foodways.
Ingredients
2 gallons water
1 pound chicken feet
2 chicken carcasses or 3 to 4 pounds whole chicken
1 to 2 gallons vegetable scraps (garlic skins, onion parts, carrot tops, etc.) or substitute 2 carrots, 2 yellow onions, and 1/2 garlic head
Black peppercorn
Coriander
Fennel
3 tablespoons salt
2 bay leaves
1/4 cup apple cider vinegar (sourdough or any hearty loaf)
Gruyere, to taste
4 ounces goat cheeseYou'll also need:
8 quart-sized mason jars or 16 pint-sized mason jars with mouth lids and bands
Pressure cookerPreparation
Add two gallons of water to a large stock pot. Then add chicken feet, chicken carcasses/whole chickens, and vegetable scraps. Combine the peppercorn, coriander, fennel, salt, and bay leaves in a cheesecloth and tie it closed. Add the spices to the water. Simmer for 4 to 8 hours, skimming the foam/crud that rises to the top of the pot.
Strain the solids from the broth. If whole chicken is used, remove it from the broth and remove the meat for later use. Let the stock cool, then skim the fat off the top. Set fat aside for later use. Set heat to a low simmer.
While the stock is simmering, heat 8 quart-sized mason jars in simmering water, making sure not to boil them. Wash jar lids with soapy water and dry thoroughly. Set bands and lids aside until ready for capping.
Ladle chicken stock into hot mason jars, leaving 1 inch at the top. Wipe the lid dry. Tighten the band and adjust until finger tight.
Place the jars into pressure cooker. Set the pressure cooker (10 pounds of pressure for 20 minutes if using pints, 25 minutes for quarts). Note: different altitudes require different pressures. Consult canning manual regarding which pressure requirements are desired for specific altitude.
Turn off heat and cool the cooker to zero pressure. Let stand for five minutes before removing the pressure canning lid. Cool the mason jars in the canner for an additional 10 minutes. Remove the jars and set them on a hard, clothed surface a few inches apart from one another.
Check lids for seal after 24 hours. The center lid should not flex.
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Cast-Iron Steak
Making a good steak seems simple, but there is more to it than seasoning and grilling. The Carter family from Pingree, Idaho, also consider things like marbling, the cuts of steak, and the perfect temperature. Growing up raising cattle, Bronson Carter is certainly qualified to cook a delicious steak.
Illustration by Elisa HoughIngredients
12–18 ounces steak (just about any cut will do, but chef’s favorites are ribeye and T-bone)
4–5 tablespoons butter
McCormick Grill Mates Montreal Steak Seasoning
4 teaspoons minced garlic (or less to your preference)
1 sliced onion
Preparation
Warm a cast-iron skillet on the stove with 1 to 2 tablespoons of butter. Place steak in pan and season the side facing up with as much steak seasoning as desired and about 2 teaspoons of minced garlic.
Flip steak, season the other side, and add the rest of the garlic.
Cook steak until it is almost the desired temperature, then add sliced onion to the pan. If enough grease is not produced from the steak, add 2 to 3 tablespoons of butter to the pan to cook the onions.
Finish cooking steak and onions to the desired temperature and enjoy!
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Idaho Biscuits and Gravy
Rustic biscuits and gravy are a staple for the Carter ranching family from Pingree, Idaho. Simple, hearty, and delicious, homemade biscuits and sausage gravy are perfect for a filling breakfast for the entire family.
Ingredients
Biscuits
2 cups unbleached, all-purpose flour (plus more for dusting the board)
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons salted butter, very cold
1 cup buttermilk, approximatelySausage Gravy
1 pound ground breakfast sausage
1 tablespoon butter
1/2 cup flour
3–4 cups milk
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper, plus more to taste
Salt, to taste
Preparation
To prepare the biscuits: Preheat oven to 450 degrees.
Combine the dry ingredients in a bowl or in the bowl of a food processor. Cut the butter into chunks and cut into the dry ingredients until it resembles coarse meal. (Use pastry cutter if mixing by hand, or if using food processor, just pulse a few times until consistency is reached). Add the buttermilk and mix until just combined. If it appears dry, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board. Gently pat the dough (do not roll with a rolling pin) until it is about ½ inch thick. Fold the dough about 5 times. Gently press the dough down to about 1 inch thickness.
Use a round cutter to cut the dough into rounds. You can gently knead the scraps of the dough together to make a few more, but they won’t be as good. Place the biscuits on a cookie sheet.
Bake for about 10 to 12 minutes. The biscuits will be light golden brown on top and bottom.
To prepare the gravy: Brown sausage in large skillet over medium heat until no longer pink. Set aside.
Melt butter over medium-low heat. Sprinkle in flour and whisk until smooth. Pour in about 3 cups of milk. Increase heat to medium-high.
Once mixture boils and thickens, reduce heat to medium-low. Add seasoned salt and black pepper. Let simmer for 8-10 minutes, stirring and scraping the bottom of pan until thickened. If mixture is too thin, simmer longer (it will thicken more as it cools).
Season with additional salt and pepper to taste. Add cooked sausage to gravy or serve on the side of biscuits.
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“Jammies” with Homemade Tortillas
Flour tortillas have the potential to be used in a variety of ways, both sweet and savory. Traditionally cooked on a comal and rolled out by hand, these homemade tortillas with their toppings of jam and powdered sugar are a simple, sweet delicacy for the Delgado family of luthiers.
Ingredients
Tortillas:
8 cups all-purpose flour
1 tablespoon kosher salt
1 1/4 cups Crisco, plus some for greasing
4 cups warm waterJammies:
Homemade tortillas
Butter
Jam (apricot, strawberry, or lemon curd)
Powdered sugarPreparation
Mix flour and salt in a large bowl, then add Crisco and mix until it looks like sand.
Push flour mixture to the side of the bowl to make a well and slowly pour warm water in the center. Mix until dough is formed. Roll and knead the dough until smooth, then grease with Crisco and wrap tightly for 45 to 60 minutes.
Divide dough into roughly 1/2 teaspoon-sized balls, then grease and cover for 20 minutes. Cover work surface in flour and roll out each ball of dough into a flat tortilla shape.
Cook in either a comal, skillet, or pan on medium heat until cooked evenly.
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Jordanian Mujadara
Mujadara is a popular middle eastern dish traditionally made with lentils, rice, onions, and spices. This dish is a great source of fiber and protein, being a flavorful and filling vegetarian option. Muna Dubbaneh is from Jordan and has spent many years in the restaurant industry, having raised her children in the industry and now helping two of her sons at Z&Z Manoushe Bakery.
Ingredients
Red/orange lentils
Olive oil
Spanish onions, chopped
Chicken broth
Salt
Pepper
Cumin
Curry powder
Turmeric
WaterPreparation
Rinse lentils.
Turn instant pot onto “sauté” mode. Add olive oil, then sauté the onions until deep golden brown. Add the lentils. Sauté for a few minutes, then add salt, pepper, cumin, curry powder, and turmeric.
Add water. When the water boils, close the instant pot and cook until lentils are tender.
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Za’atar Manoushe
Eaten more than 1,000 years before pizza’s inception, manoushe is a Palestinian flatbread eaten with za’atar and zayt (olive oil). The founders of Z&Z Manoushe Bakery began selling the traditional snack at D.C.-area farmers markets in 2016 as a way to share their Arab American heritage and culture.
Illustration by Elisa HoughIngredients
5 2/3 cups white flour (all-purpose or bread)
2 1/2 cups wheat flour
2 3/4 cups water, room temperature
3 tablespoon sugar
3 teaspoons yeast
2 tablespoons salt
5 tablespoons olive oil
2 tablespoons za’atar
Preparation
Gradually mix all the flour with 2 1/2 cups of water in a bowl. Save the other 1/4 cup of water for later. Lightly mix it until no flour is left on the bowl. Cover and let sit for 30 to 60 minutes.
Create a slurry with 1/8 cup of water, yeast, and sugar. Add the dough and mix until fully incorporated. Create a slurry with the remaining 1/8 cup of water and salt. Add to dough and mix until fully incorporated. Add olive oil to dough and knead until fully incorporated. Knead an additional 5 minutes until dough is strong and supple. Cover and let dough rest for up to 2 hours.
Mix 2 tablespoons olive oil and za’atar. Adjust until desired consistency is achieved.
Cut dough into 2-ounce balls, making 24 in total. Cover and let rise for up to 2 hours. Flatten and stretch dough balls to your desired size.
To cook on stovetop: Heat a pan over medium-high heat with some of the remaining oil. Place dough in pan. When bottom is slightly cooked, flip and cook the other side. Flip again and top with za’atar and oil mixture. Cook until bottom is crispy. Repeat.
To cook in oven: Preheat to 450 degrees Fahrenheit. Stretch dough and top with za’atar mix and let rest. Place in a pan and bake for 5 minutes. Repeat.
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Spam Musubi
Spam musubi has been a popular Hawaiian snack since the proliferation of the canned meat during World War II. Originated by Barbara Futamura, a Japanese American, the musubi was originally triangular shaped, and it has now evolved into a rectangular shape.
Ingredients
3 cups cooked rice
3 sheets nori (seaweed sheet)
1 can Spam
Teriyaki sauce (optional)
1 Musubi mold
1/2 teaspoon furikake seaoning (optional)
3 eggs (optional)
Preparation
Cut the nori into 3-inch-wide sheets.
Open a can of Spam and cut it crosswise into approximately 9 to 10 slices. Fry slices in a pan over medium heat, cooking 3 to 4 minutes on one side before flipping. (If desired, add the teriyaki sauce to the pan and let it cook for 1 to 2 minutes, then flip Spam over and cook for another minute).
Place nori down and a musubi mold on top. Place a scoop of cooked rice in the mold, then press down on the rice with the mold handle. Add a slice of cooked Spam and push out the contents with the handle while pushing the mold up and over the contents. Wet the ends of the nori with water and fold it toward the middle.
Serve hot or wrap it in plastic wrap to eat later.
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Kōʻelepālau
Kōʻelepālau is a Hawaiian sweet potato pudding traditionally served in ti leaf bundles (laulau) and steamed in an imu (inground oven). Sweet potatoes (or uala) are an important staple starch in Hawai‘i, having over 200 known variations.
Illustration by Elisa HoughIngredients
3 pounds Okinawan sweet potato
2 12-ounce cans coconut milk
Shredded coconut, if desired
Preparation
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil, lower the heat, and cook for 30 to 40 minutes, or until tender. Drain.
Peel and mash potatoes. Stir in the coconut milk.
The dish can be served hot or cold, and if desired, garnished with shredded coconut.
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Corn Mush
Corn has always been a Kanien’kehá:ke (Mohawk) staple in northern New York, Ontatio, and Quebec. The technique of washing the grain in ash water using a traditional corn basket is a tradition that spans hundreds of years for this Indigenous community. Turning the handmade corn flour into a hearty dish of corn mush demonstrates both the importance of the crop and its journey from kernel to table.
Ingredients
Hardwood ash
Dried corn
Corn flour
Water (or sap)
Fruit (optional)
Preparation
Mix water and hardwood ash with a 6:1 ratio of water to ash, then boil until a small drip of the water from your finger onto your tongue stings the tip of your tongue. Do not use aluminum pots or utensils to cook with ash; use stainless steel, ceramic, or wooden utensils.
Allow the ash to settle to the bottom of the pot, then pour the water out (without the ash). Ash water can be stored in jars for months.
Measure ash water and corn with a ratio of 4:1 water to corn (do not combine yet). Bring ash water to a rolling boil, then add corn and boil for at least 15 minutes.
Remove corn from water and place in corn-washing basket. Rinse three times until the water is clean (not necessarily completely clear).
Either lay the corn out flat to dry it out for later pounding (to make corn flour), or boil it again until almost entirely cooked (for soup).
Add corn flour to a dry pan. Cook on medium heat, stirring constantly, until flour begins to brown and be fragrant. Stir in water (or sap) until the desired consistency is reached.
Eat simply as is, or top with fruit (strawberries, blueberries) and maple syrup.
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Ionkwahronkha’onhátie Three Sisters Soup
In many Native American communities, the Three Sisters are corn, beans, and squash. When planted together, the crops protect and nourish each other, ensuring a bountiful harvest. This soup uses all three essential crops to create a fulfilling dish that is a staple in the Kanien’kehá:ka (Mohawk) community and culture.
Ingredients
2 1/2 pounds beef roast or wild game, cubed
2 cartons beef stock
1 butternut squash, cubed
2 handfuls string beans/kidney beans
2 cups Haudenosaunee white corn/sweet corn
Beef bouillon, to taste
Salt and pepper, to tastePreparation
Sear meat in a pot until desired temperature and tenderness.
Add stock (and water, if needed) and bring to a boil.
Add cubed butternut squash, beans, and washed corn to pot.
Add bouillon and salt and pepper to taste. Reduce to a simmer and cook until vegetables are tender.
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Jerk Turkey Burger with Peach Pineapple Salsa
In Jamaican cuisine, the word “jerk” refers to the way meat is seasoned, smoked, and grilled. Historically, jerk seasoning included bird peppers, pimento, and pepper elder. Modern interpretations of the seasoning include Scotch bonnet peppers, scallions, and garlic.
Ingredients
Turkey Burger
2 pounds ground organic turkey (dark meat)
3 brown eggs
1 bottle wet jerk seasoning (Walkers Wood or Grace brand)
1 bunch parsley, chopped
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 red onion, finely diced
3 green onions, chopped
2 teaspoons Original Tony Chachere’s seasoning
1/2 teaspoon sea or kosher salt
1/3 cup olive oil
3 tablespoons butter
Coco bread (or preferred burger bun), lightly toasted if desiredPeach Pineapple Salsa
1 cup fresh or canned pineapples, diced
1 super ripe peach, diced
2 green onions, chopped
1 cup cherry heirloom tomatoes, halved
1/2 small red onion, finely diced
1 bunch cilantro, choppedJerk Aioli
1 cup Duke’s Mayonnaise
2 tablespoons wet jerk seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Hot sauce (Crystal, Frank’s RehHot, or Texas Pete), to taste
Juice of 6 limes
1 cup arugula, chopped
Preparation
In a large bowl, combine turkey, eggs, jerk seasoning, parsley, bell peppers, onions, Chachere’s seasoning, and salt. Mix ingredients until well combined. Form the mixture into patties of desired thickness.
In a large skillet or grill, heat the olive oil and butter over medium heat. Once hot, add the turkey patties and cook for 5 to 7 minutes on each side or until fully cooked (internal temperature of 165° F).
In a medium bowl, combine all salsa ingredients. Mix until well combined, then set aside.
In a small bowl, mix all aioli ingredients. Stir until combined and smooth. Adjust flavor to taste.
To assemble, place the turkey patty on the bun, topping it with the peach pineapple sauce and jerk aioli. Serve immediately.
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Tak Kapow
Tak Kapow is a traditional Burmese rice porridge dish with dried meat, greens, and vegetables. This dish was born out of necessity during times of displacement and has become a symbol of survival for the Karen people as refugees adapted wild herbs from the forest into the dish.
Ingredients
1 cup white rice
1 pack enoki mushrooms (or substitute oyster mushrooms)
1 can bamboo shoots
1 pound bone-in chicken, chopped and diced (could use whole chicken, or any bone-in pieces of chicken)
6–8 cups water
1 bunch of cha poo leaves (Thai herb), chopped
Vegetable of choice (pumpkin leaves or flowers, spinach, choy sum, okra, or green beans)
Salt and black pepper, to taste
1 teaspoon MSG
1–2 tablespoons granulated chicken bouillon powder
Preparation
Wash and soak rice in a large bowl. Set aside for 10 minutes and drain.
Wash and slice mushrooms and bamboo shoots. Break down and dice the chicken into chunks. Keep the bones to add to the porridge.
Heat a large pot with water over medium-high heat. Once boiling, add chicken, rice, and bamboo shoots and stir for 5 minutes. Add mushrooms and cha poo leaves and stir right away. Continue stirring for 10 to 15 minutes. It is cooked once the rice is soft and tender.
Add bouillon and salt and pepper to taste. Reduce to a simmer and cook until vegetables are tender.
Add vegetables of choice and stir for 5 to 10 minutes. Add salt, black pepper, MSG, and chicken bouillon powder to taste. Adjust according to taste.
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Ciitaq (Cheeduk)
In the Native Alaska language of Alutiiq, ciitaq translates to “something mashed.” Salmonberries, a yellow, orange, or red fruit which look similar to raspberries, are tender and sweet. They are commonly used in jams, jellies, baked goods, and are believed to have medicinal properties. This recipe is from Neq’rkat: The Wild Foods Cookbook, published by the Alutiiq Museum & Archaeological Repository.
Illustration by Elisa HoughIngredients
1 gallon salmonberries (or substitute raspberries)
3/4 cup sugar
Evaporated milk, if desired
Preparation
Using a potato masher, crush the berries in a bowl until fully mashed and the berries produce a lot of liquid.
Add the sugar to the crushed berries and stir until the sugar is fully dissolved.
Use a soup ladle to put the mixture into individual bowls. Stir in evaporated milk if desired.
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P’isara of Quinoa
This Bolivian dish dates to pre-Columbian times, most likely created by the Wankarani people, who lived in the territories known today as Oruro and Potosi. Rapper Eber Miranda gains culinary and agricultural knowledge from his mother, Alicia Quisbert Quispe, who is a farmer in Bolivia’s Andean plateau and is roughly 4,000 feet above sea level. His mother grows various potatoes, as well as quinoa, cañahua, wheat, and broad beans (fava beans).
Ingredients
2 1/2 cups quinoa
1 teaspoon olive oil
1 clove garlic
Salt, to taste
4 quarts of water
2 pounds fava beans
9 medium white potatoes
1 bag black chuño (dehydrated potatoes)
Chives
2 quesillos cheesePreparation
In a medium skillet over medium high heat, roast quinoa for five minutes or until golden brown; set aside.
Heat a pot over medium heat. Add olive oil, garlic, and salt. Cook until garlic starts to brown. Do not let it burn. Add quinoa and stir constantly for one minute. Add one liter of warm water and let it cook.
In a 4-quart pot, cook the quinoa with one liter of water and salt to taste.
Peel the fava beans. In a separate pot, add 2 liters of water and bring to a boil. Once boiling, add beans and cook for 12 to 15 minutes. Do not cover the pot.
Peel the potatoes. Cook potatoes, salted to taste. Mix quinoa with potatoes until combined.
Slice green onions from end to end. Serve quinoa with quesillos cheese, beans, and slices green onion.
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Sak’iq
Ingredients
1 turkey
5 2/3 cups tomatoes
4 1/8 cup masa (ground corn)
4 tablespoons Cobánero chile
2 2/3 tablespoons salt
3 onions
1 head garlic
1 1/4 cup mint
2 gallons water
8 banana leavesPreparation
Simmer the turkey. Put the turkey, mint and garlic in a large pot with the water, add enough water to cover everything by 2 inches. Bring to a simmer and cook, partially covered, until the turkey is tender.
Meanwhile, char the tomatoes in a pan on high heat until blistered.
Remove turkey and garlic from pot, set aside. Then add the masa to turkey broth, stirring continuously until thick and smooth.
Blend tomatoes, garlic and Cobánero chile together.
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Classic Shrimp Ceviche
Ceviche is a chilled fish dish that goes back thousands of years in Peru. For lowrider artist Cecelia Perez, this dish has strong ties to family and was a staple in her household growing up. Perez enjoys this simple and refreshing dish during the summertime with friends and family.
Illustration by Elisa HoughIngredients
10 limes
1 tablespoon salt
2 1/2 pounds baby shrimp (cooked, peeled, and deveined—frozen or fresh is fine)
2 jalapeños
1 cucumber
3 Roma tomatoes
1 bunch cilantro
1/2 red or white onionPreparation
Squeeze all limes into a large mixing bowl. Add 1/4 to 1/2 teaspoon salt and mix. Add the shrimp, stir gently to coat, then cover and let marinate in the fridge for 20 to 30 minutes.
While the shrimp marinates, gut the jalapeños, cucumber, and tomatoes by scraping or cutting out the seeds, then finely dice. Finely chop the onion and cilantro.
After marinating, add the chopped vegetables and herbs to the bowl with the shrimp. Mix gently but thoroughly. Taste the ceviche and add more salt or lime if needed. You can also add more jalapeño for extra heat.
Serve chilled with tostadas, tortilla chips, or crackers.
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Green Chicken Enchiladas
Representing lowrider culture in Sacramento, California, the Rodriguez family brings a recipe for simple and delicious green chicken enchiladas. They are a staple in many households due to their few ingredients and fun preparation in which the whole family can get involved.
Ingredients
1 package yellow corn tortillas
1 rotisserie chicken
1 can green enchilada sauce
1 big bag shredded Monterey Jack cheese
Vegetable oil
Preparation
Shred the chicken and set aside.
Heat two frying pans over medium heat, one with vegetable oil and the other with enchilada sauce. Once the enchilada sauce is warm, turn off the heat.
Place a corn tortilla in the vegetable oil pan for about 15 seconds, then flip it so that both sides are fried. Transfer tortilla to the enchilada saucepan and fully submerge the tortilla.
Place the tortilla flat in a baking pan. Top it with some of the shredded chicken and cheese, then roll it up tightly and move it to a corner of the pan. Repeat this process until you either run out of chicken or space in the pan.
Preheat oven to 350 degrees. Pour the remaining enchilada sauce over the pan of enchiladas and cover with the rest of the shredded cheese.
Bake for about 15 minutes. Let cool for 15 minutes before enjoying.
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Sourdough Pancakes
Sourdough starters have the potential to live for eternity, if given the proper care and nutrients. No matter how old your starter is, you can use it to make many different recipes, including pancakes and biscuits, like the Severe ranching family from Idaho does.
Ingredients
Sourdough starter
2 cups flour
2 cups water
1 egg
1/3 cup sugar
1/2 teaspoon baking sodaVanilla Syrup
1 tablespoon butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon baking sodaPreparation
Add the flour and water to the sourdough starter the night before and mix. Let sit on the counter in a plastic or glass bowl, covered. Allow enough room for the dough to rise and fall over night.
In the morning, set aside 3/4 cup of the mixture for your starter.
Add egg, sugar and baking soda to the remainder of the mixture.
Scoop batter into cast-iron skillet or frying pan, depending on how large you want your pancakes to be. Cook on both sides until golden.
Top with either whipped cream and fresh berries or a fried egg and vanilla syrup.
To prepare the vanilla syrup: Add butter, sugar, buttermilk, and vanilla to saucepan. Bring to a boil, then remove from heat. Stir in baking soda. Serve over pancakes.
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Mediterranean Orzo Salad
Mediterranean cuisine is mainly plant-based, including fresh and oftentimes local products and highlighting herbs and spices as essential ingredients. This cuisine has influences from the countries surrounding the Mediterranean Sea, including Greece, Italy, Spain, Morocco, Egypt, and Lebanon.
Ingredients
1 cup orzo pasta
1 cup cherro tomatoes, halved
1 cucumber, diced
1/4 cup Kalamata olives, pitted and halved
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese
Parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to tastePreparation
Cook orzo according to the packaged instructions. Drain and rinse with cold water.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and parsley.
In a separate small bowl, whisk together olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Chill in the refrigerator for 30 minutes before serving.
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Shrimp and Avocado Salad
Chef Tish has committed her life to food and photography, creating experiences and dishes that nourish the body and the soul. She believes that dedication is not enough; you must live through your beliefs to reach your fullest potential. She applies this to her businesses, Mental Meal, Mental Mayhem Photography, and as a private chef.
Ingredients
1 pound shrimp, cooked, peeled, and deveined
2 ripe avocados, diced
1 cucumber, diced
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
1 cucumber, diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
Cumin
Salt and pepper to tastePreparation
In a large bowl, combine the shrimp, avocado, cherry tomatoes, red onion, cucumber, and cilantro.
In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Pour the lime and olive oil dressing over the salad and gently toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.
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Gule
The silver jewelry artisans of SWEDA prepare gule, an Indonesian dish inspired by Indian cuisine. Gule is made to bring people together across different generations, as it is a timeless heritage food.
Ingredients
Yellow Spice Paste:
1/2 cup shallots
6 tablespoons garlic
1 3/4 ounces candlenuts
3 1/2 tablespoons turmeric
3 1/2 tablespoons ginger
2 tablespoons ground coriander
1 1/2 tablespoon ground pepper
3 1/2 teaspoons ground cumin
1 1/4 tablespoon ground nutmeg
1 pounds curly chili (cabe keriting)Gule:
2.2 pounds Wagyu beef
1/2 stem lemongrass
2 Indonesian bay leaves
3/4 tablespoon galangal
Yellow spice paste
Half a cinnamon stick
1 clove
2 kaffir lime leaves
.02 ounces krangean wood
1/8 teaspoon cardamom
1 star anise
1/2 teaspoon granulated sugar
1 1/2 teaspoons palm sugar
1/2 teaspoon MSG 1 teaspoon salt
6 3/4 cups beef broth
A pinch of mushroom stock powder
Splash creamer
2 1/4 tablespoon curly chili (cabe keriting)
6 3/4 ounces coconut milk
1.11 pounds crackers
1 cabbage, shredded
3 tomatoes, sliced
3 1/2 ounces crispy fried shallots
10 portions of ricePreparation
Put beef in a pot of water and heat until water is at a rolling boil. Move the beef to a pressure cooker, adding the lemongrass, bay leaves, and galangal. Cook for 20 to 25 minutes. Once tender, cut the beef into bite-size cubes and set aside.
Blend all yellow spice paste ingredients. Sauté the paste in a wok on medium heat until it is fully cooked and fragrant. Transfer to a stainless-steel bowl.
Clean the wok, then add diced meat, the cooked paste, the lemongrass, galangal, bay leaves, cinnamon stick, cloves, kaffir lime leaves, krangean wood, cardamom, star anise, granulated sugar, palm sugar, MSG, salt, and broth. Cook for about 5 minutes, stirring occasionally to let the flavors absorb into the meat. Add beef broth, followed by the mushroom stock powder and creamer (to taste).
Bring the mixture to a boil. Pour in 200 ml of coconut milk. Lower the heat and simmer for 5 to 10 minutes, allowing the broth to thicken slightly and flavors to meld. Once well-blended, take off heat.
Serve with shredded cabbage, sliced tomatoes, and sprinkled crispy fried shallots along with rice.
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Hayward’s Shrimp, Chorizo, and Chicken Paella
Paella is a traditional Spanish dish from the Valencian region that can be individualized with different forms of rice, meat, vegetables, and spices. One of the essential ingredients is saffron, which gives the dish its color and spice. Chef Kim uses some of the traditional ingredients and creates her own unique and delicious twist on the dish.
Ingredients
2 links Spanish chorizo, casing removed
4 chicken thighs (boneless and skinless), raw, cubed
Salt and pepper, as needed
1/2 cup medium onion, chopped
1/2 cup red bell pepper, chopped
1 can fire-roasted tomatoes
3 garlic cloves, minced
1–2 teaspoons smoked paprika
1 1/2–2 cups short- or medium-grain rice
4 cups chicken broth
1/2 pound large shrimp, raw, peeled, and deveined
1/4–1/2 cup frozen peas
Flat leaf parsley, for garnish
Lemon wedges, for garnish
Vegetable or canola oil, as neededPreparation
In a large, shallow skillet (at least 12 inches wide) on your largest burner, heat oil over medium-high heat until simmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate.
In the same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 10 minutes; season with salt. Transfer to a plate.
Place onions, peppers, tomatoes, and garlic in the pan. Cook, stirring occasionally to combine and adjusting heat as needed, until tomatoes have caramelized, about 5 minutes. Add paprika and saffron and cook, stirring, until warmed through, about 1 minute.
Stir in rice, then add broth and return chorizo, chicken, and all of their juices to the pan; season with salt. Bring to a boil, then low temperature for 10 minutes. At this point, do not touch or mix the rice. Cook over high heat for 5 minutes, then reduce heat to medium and cook 5 minutes more. Reduce heat to low, then cook, maintaining a gentle simmer for 15 minutes.
Season shrimp with salt and add it over the rice along with the peas. Keep the paella on a simmer for 10 more minutes until liquid is mostly absorbed and rice is al dente. When it’s done, you should hear a crackling sound, which means the rice is toasting. Poke through middle of rice with a knife or spoon to make sure it’s browning properly. Once deep golden brown, remove from heat and let sit for 5 minutes before serving.
Add parsley and garnish with lemon. Then, enjoy!
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Hayward’s Shrimp and Grits
Shrimp and grits are a traditional dish of the American South, originating in Africa and carried to Southern plantations by enslaved peoples. Chef Kim uses both her extensive culinary background and a variety of spices and flavors to make the traditional dish her own.
Ingredients
Grits
1 cup stone ground grits (not instant)
4 cups chicken broth, plus extra for gravy
4 tablespoons butter
1 teaspoon kosher salt
1 cup heavy cream
3/4 cup sharp cheddar cheese, grated
1/4 cup parmesan cheese, gratedShrimp
1/2 pound smoked beef sausage (or substitute turkey sausage)
1 pound large shrimp, raw, peeled and deveined
1/2 cup onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
3 tablespoons all-purpose flour
1–2 cups chicken broth
Kosher salt, as needed
Black pepper, as needed
Old Bay or Cajun seasoning, to taste
1 teaspoon granulated garlic
Scallions and parsley, for garnish
Canola or vegetable oil, as needed
Butter, as neededPreparation
Cook the grits first. Bring broth to a boil, then whisk as you slowly pour the grits in, to prevent clumping. Return to a boil, then stir and reduce heat to low. Cover with a lid and cook for 20 to 30 minutes, stirring every few minutes to make sure they’re not sticking to the bottom of the pot, until water is absorbed. They will be thickened and tender, but should be soft, smooth, and not overly thick or pasty. Stir in butter until melted. Stir in cheese and heavy cream. Taste and season with salt, if needed.
While the grits are cooking, cook sausage in a skillet over medium heat for several minutes, stirring often, until fat is rendered. Transfer to a plate.
Bring the same pan to medium-high and add shrimp. Cook 1 to 2 minutes, until the bottoms start to turn pink, then flip to the other side and cook an additional 1 to 2 minutes (don’t overcook the shrimp). Transfer to a plate and cover to keep warm.
Using the same pan, reduce heat to medium and melt butter and oil. Add onion, bell peppers, and garlic to the pan and sauté for 2 minutes, until tender. Whisk in flour and cook, stirring for 1 minute. Slowly stir in the chicken broth. Add granulated garlic, cajun and Old Bay seasonings. Cook until sauce is thickened to gravy consistency. Taste and add salt or other seasonings if needed, to taste.
Remove from heat and add shrimp and sausage back to the pan.
To serve, place a large spoonful of grits (about 3/4 cup) into a bowl. Add a spoonful of shrimp and gravy on top. Garnish with green onions and fresh parsley and enjoy!
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