Food Adventures 101
Food Adventures 101: Reap the Spices of Your Labor
El Maguey in Lake Saint Louis gave me the insider's scoop on truly spicy salsa.
Having recently moved from New Mexico (ok, it's been seven months to be fair), I've found myself feverishly searching for some semblence of spicy food. To define the term "spicy," I would say, if it doesn't make you choke up or tear up it's not hot enough. Spicy food should not only consist of heat, however. It should also knock you out with flavor, whether roasted, fruity, citrus or otherwise. In an ideal world there is a beautiful balance to be obtained. In Missouri you can find spicy elements in many different ethnic cuisines, though of course the most comparable here is Mexican. One thing many people don't realize is that Mexican and New Mexican food are not the same. New Mexican food is a medley of Mexican, Native American and Spanish…
In this Article:
Geri Greene
1:09 pm on Wednesday, June 29, 2011
Sour cream cuts the fire. Milk cuts the fire. Water does not - tortillas can cut the firey tastes. Again - don't turn away from Mexican food - an authentic Mexican restaurant does NOT add chili powder and hot spices to every dish with no other options. American based Mexican chains seem to think everything has to have chili powder flavor. - They will usually inform the customer about what is … more ›