May 2018 Giveaway
Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, one (1) winner will receive one (1) copy of At My Table by Nigella Lawson. The book has a retail value of $35.00. Enter before May 31, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.
And mark your calendars: Nigella Lawson will be the featured guest on an upcoming episode of The Splendid Table on the weekend of May 18, 2018. Host Francis Lam will embark on an in-depth conversation with Lawson, one of food's most beloved and compelling personalities. Be sure to listen that weekend on public radio or at your favorite podcast service.
A few shows back we visited the taco historian Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America. He basically came to defend the honor of the flour tortilla. That conversation made us so hungry for authentic flour tortillas that we invited Gustavo back for a follow-up conversation. Think of this as a flour tortilla road trip to find the best of the best. Now that you've got all things tortilla on your mind, check out our Corn Tortilla Recipe & Tutorial from Alex Stupak and Jordana Rothman. And check out our past interview with Gustavo Arellano, "The very definition of Mexican food is a multicultural cuisine."
Francis Lam: Gustavo, we've been talking about flour tortillas and even though I know deep in my heart that a great corn tortilla is like the heart of Mexican cuisine, I still love flour tortillas - even though most of them are kind of janky. But you think there are truly great ones. So where in the United States can we get truly great flour tortillas?
MAP: Gustavo Arellano's Flour Tortilla Road Trip
FL: You describe those flour tortillas as being buttery and you've mentioned others as being biscuit-like and pancake-like. A corn tortilla typically is just corn and water. Of course, the corn is nixtamalized and processed, but it's really just corn and water. In the flour tortilla, is there always is always fat? Maybe butter, shortening or lard, something to give it that flaky, buttery flavor.
FL: Do you know of any restaurants or tortillerias, any families or communities that have brought these traditions north or east into the United States?
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