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Taco Cabana stel die Chipotle Corn Street Taco bekend

Taco Cabana stel die Chipotle Corn Street Taco bekend


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Die kitskosketting Taco Cabana is geïnspireer om 'n nuwe geur aan die spyskaart te gee

Wikimedia Commons/Andres Praefck

Taco Cabana

Die ketting Taco Cabana in Texas het hul spyskaart in Mexikaanse styl na nuwe hoogtes gevoer deur die Chipotle Corn Street Taco by te voeg. Die nuwe item is geïnspireer deur 'n kookreis na México City en Pueblo, waar die Cabana -span 'n verskeidenheid geregte met die hartige geure van die stad proe.

"Ons kookkuns span is altyd op soek na inspirasie om ons spyskaart voortdurend te vernuwe," het die uitvoerende sjef Walter "Smokey" Waters gesê. Die span het kos van baie verskillende straatverkopers geproe en het die duidelike gebruik van koring in die kombuis opgemerk.

Die gastronomiese waarnemings is saamgestel en die uiteindelike resultaat was die Chipotle Corn Street Taco wat gevul is met geroosterde, gemarineerde steak en dan bedek met 'n mengsel van geroosterde soet geel mieliepitte, vars gesnyde jalapeno-soetrissies en ui in blokkies gesny en afgesluit is met chipotle -roomsous en cotija -kaas.

Die tacos word bedien op 'n varsgemaakte Taco Cabana -mielietortilla met 'n lemmetjie -wig aan die kant wat bedoel is om die geure van die gereg te laat wakker word.

Die nuwe entree, wat binnekort op hul 150 plekke in Texas, New Mexico en Oklahoma beskikbaar is, sal u na die Mexikostad vervoer sonder om ver te hoef te reis.


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. 'As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen Mexikaans verloor nie, verloor.

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur vervanging vernuwe, eerder as byvoeging.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê Waters. "As voorbeeld, vir ons nuwe Corn Street Tacos, karameliseer en stoom ons die mielies om die smaak van die kolwer te simuleer, en ons vervang selfs die mayo wat hierdie straatverkopers gebruik het met Cotija-kaas."

Die vind van die regte balans in die toetskombuis is egter nie altyd 'n sukses vir Waters nie.

'Negentig persent van my geregte kom nooit op die spyskaart nie,' sê hy. "Toe ek die eerste keer begin, het ek net probeer om van die muur af items te maak - jy weet, 'n nacho of burger -taco - maar dit is nou diegene wat eenvoudig vashou."

Van al die geregte wat nooit op 'n Taco Cabana -bord gekom het nie, wens Waters dat klante sy garnale -flautas kon proe.

"Taco Cabana maak 'n garnale Tampico, so ons het dit gekombineer met 'n oranje, chili-gekleurde tortilla," sê Waters. "Dit het goed getoets, maar dit was net te moeilik om te maak in vergelyking met die gewone garnale quesadilla."

Waters se verbintenis met voedsel wissel van die praktiese - hy is 'n gegradueerde van 2003 aan die Art Institute van die kulinêre skool in Houston - tot die hoëtegnologie wat hy voedselwetenskapklasse by Kansas State volg. Tog sê hy dat sy diepste verhouding tot voedsel 'n historiese is wat Waters wil verstaan ​​hoe die Mexikaanse kos ontwikkel het.

'As die (navorsings- en ontwikkelings) span na Mexiko gaan, vind ons gereeld dat die mees progressiewe gebiede wat voedsel betref, aan die buitewyke van plekke soos Mexico City geleë is,' sê hy. "(Kokke) moet ook in die veld leer."

Waters sê die ondersoek na spyskaartneigings in kleiner restaurante is belangrik om Taco Cabana se eie spyskaarte te bepaal.

'Dit is speurwerk,' sê hy. "Ons moet uitvind wat warm is. Sommige van die raaiskote is - jy gooi iets teen die muur, kyk wat steek - 'n bietjie geluk."

Waters sê dat voedsel wissel in gewildheid, so net omdat restaurante nie 'n spesifieke vleis of speserye aanbied nie, beteken dit nie dat dit in die toekoms nie weer op die spyskaart sal wees nie.

'Ons romantiseer elke vyf tot ses jaar dinge soos chipotle, en dit maak 'n terugkeer,' sê hy.

Resepte van Walter "Smokey" Waters

Ceviche maak 8 porsies

1 pond vars heilbot, in blokkies gesny van 12 cm

1 klein wit ui, in blokkies gesny

2 serrano -chiles, gestam en grof gekap

1 groot ryp tamatie, in stukke gesny

& frac14 koppie (los verpakte) gekapte vars koriander

Instruksies: Meng vis, suurlemoensap en ui in 'n groot bak van vlekvrye staal of glas. Bedek en sit die vis vir 3-4 uur in die yskas. Dreineer lemmetjiesap met 'n vergiettes. Sny brandrissies en olywe in 'n klein voedselverwerker. Voeg by die vis saam met die tamatie, koriander en olyfolie. Roer goed, geur dan met sout en suiker. Verkoel in die yskas totdat dit bedien word - nie langer as 'n uur of twee nie.

Per porsie: 110 kalorieë, 5 g vet, 30 mg cholesterol, 170 mg natrium, 6 g koolhidrate, 1 g vesel, 11 g proteïen

Avokado Tomatillo Salsa

4 medium tamaties, geskil en afgespoel, verdeel

& frac12 koppie grof gekapte koriander

2 klein serrano -brandrissies, gestam en grof gekap

1 ryp avokado, ontpit, vleis uit die vel geskep, gedeel

1 klein wit ui, in stukke van 14 cm gesny

& frac34 teelepel sout, of na smaak

Tortillaskyfies, vir opdiening

Instruksies: Sny die helfte van die tamaties fyn en sit dit in 'n voedselverwerker met koriander en koljander. Voeg & frac14 koppie water by en verwerk tot 'n sagte, growwe puree.

Kap die helfte van die avokado grof, voeg dit by die verwerker en pols totdat dit by die salsa ingewerk is. Skraap in 'n opdienbak.

Skep die ui in 'n klein sif en spoel onder koue water. Voeg by die salsa. Sny die oorblywende tamaties fyn en voeg by die salsa. Sny die oorblywende avokado in stukke van 14 cm en roer dit by die salsa. Proe en geur met sout. Bedien met tortillaskyfies.

Per porsie: 40 kalorieë, 2,5 g vet, 20 mg natrium, 4 g koolhidrate, 2 g vesel, 1 g proteïen


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. 'As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen Mexikaans verloor nie, verloor.

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur vervanging vernuwe, eerder as byvoeging.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê Waters. "As voorbeeld, vir ons nuwe Corn Street Tacos, karameliseer en stoom ons die mielies om die smaak van die kolwer te simuleer, en ons vervang selfs die mayo wat hierdie straatverkopers gebruik het met Cotija-kaas."

Die vind van die regte balans in die toetskombuis is egter nie altyd 'n sukses vir Waters nie.

'Negentig persent van my geregte kom nooit op die spyskaart nie,' sê hy. "Toe ek die eerste keer begin, het ek net probeer om van die muur af items te maak - jy weet, 'n nacho of burger -taco - maar dit is nou diegene wat eenvoudig vashou."

Van al die geregte wat nooit op 'n Taco Cabana -bord gekom het nie, wens Waters dat klante sy garnale -flautas kon proe.

"Taco Cabana maak 'n garnale Tampico, so ons het dit gekombineer met 'n oranje, chili-gekleurde tortilla," sê Waters. "Dit het goed getoets, maar dit was net te moeilik om te maak in vergelyking met die gewone garnale quesadilla."

Waters se verbintenis met voedsel wissel van die praktiese - hy is 'n gegradueerde van die Art Institute van Houston se kookkuns in 2003 - tot die hoëtegnologie wat hy voedselwetenskapklasse by Kansas State volg. Tog sê hy dat sy diepste verband met voedsel 'n historiese is wat Waters wil verstaan ​​hoe die Mexikaanse kos ontwikkel het.

'As die (navorsings- en ontwikkelings) span na Mexiko gaan, vind ons dikwels dat die mees progressiewe gebiede wat voedsel betref, aan die buitewyke van plekke soos Mexico City geleë is,' sê hy. "(Kokke) moet ook in die veld leer."

Waters sê die ondersoek na spyskaartneigings in kleiner restaurante is belangrik om Taco Cabana se eie spyskaarte te bepaal.

'Dit is speurwerk,' sê hy. "Ons moet uitvind wat warm is. Sommige van die raaiskote is - jy gooi iets teen die muur, kyk wat steek - 'n bietjie geluk."

Waters sê dat voedsel wissel in gewildheid, so net omdat restaurante nie 'n spesifieke vleis of speserye aanbied nie, beteken dit nie dat dit in die toekoms nie weer op die spyskaart sal wees nie.

'Ons romantiseer elke vyf tot ses jaar dinge soos chipotle, en dit maak 'n terugkeer,' sê hy.

Resepte van Walter "Smokey" Waters

Ceviche maak 8 porsies

1 pond vars heilbot, in blokkies gesny van 12 cm

1 klein wit ui, in blokkies gesny

2 serrano -chiles, gestam en grof gekap

1 groot ryp tamatie, in stukke gesny

& frac14 koppie (los verpakte) gekapte vars koriander

Instruksies: Meng vis, suurlemoensap en ui in 'n groot bak van vlekvrye staal of glas. Bedek en verkoel vis vir 3-4 uur. Dreineer lemmetjiesap met 'n vergiettes. Sny brandrissies en olywe in 'n klein voedselverwerker. Voeg by die vis saam met die tamatie, koriander en olyfolie. Roer goed, geur dan met sout en suiker. Verkoel in die yskas totdat dit bedien word - nie langer as 'n uur of twee nie.

Per porsie: 110 kalorieë, 5 g vet, 30 mg cholesterol, 170 mg natrium, 6 g koolhidrate, 1 g vesel, 11 g proteïen

Avokado Tomatillo Salsa

4 medium tamaties, geskil en afgespoel, gedeel

& frac12 koppie grof gekapte koriander

2 klein serrano -brandrissies, gestam en grof gekap

1 ryp avokado, ontpit, vleis uit die vel geskep, gedeel

1 klein wit ui, in stukke van 14 cm gesny

& frac34 teelepel sout, of na smaak

Tortillaskyfies, vir opdiening

Instruksies: Sny die helfte van die tamaties fyn en sit dit in 'n voedselverwerker met koriander en koljander. Voeg 14 koppie water by en verwerk tot 'n sagte, growwe puree.

Kap die helfte van die avokado grof, voeg dit by die verwerker en pols totdat dit by die salsa ingewerk is. Skraap in 'n opdienbak.

Skep die ui in 'n klein sif en spoel onder koue water. Voeg by die salsa. Sny die oorblywende tamaties fyn en voeg by die salsa. Sny die oorblywende avokado in stukke van 14 cm en roer dit by die salsa. Proe en geur met sout. Bedien met tortillaskyfies.

Per porsie: 40 kalorieë, 2,5 g vet, 20 mg natrium, 4 g koolhidrate, 2 g vesel, 1 g proteïen


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. 'As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen Mexikaans verloor nie, verloor.

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur vervanging vernuwing eerder as byvoeging.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê Waters. "As voorbeeld, vir ons nuwe Corn Street Tacos, karameliseer en stoom ons die mielies om die smaak van die kolwer te simuleer, en ons vervang selfs die mayo wat hierdie straatverkopers gebruik het met Cotija-kaas."

Die vind van die regte balans in die toetskombuis is egter nie altyd 'n sukses vir Waters nie.

'Negentig persent van my geregte kom nooit op die spyskaart nie,' sê hy. "Toe ek die eerste keer begin, het ek net probeer om van die muur af items te maak - jy weet, 'n nacho of burger -taco - maar dit is nou diegene wat eenvoudig vashou."

Van al die geregte wat nooit op 'n Taco Cabana -bord gekom het nie, wens Waters dat klante sy garnale -flautas kon proe.

"Taco Cabana maak 'n garnale Tampico, so ons het dit gekombineer met 'n oranje, chili-gekleurde tortilla," sê Waters. "Dit het goed getoets, maar dit was net te moeilik om te maak in vergelyking met die gewone garnale quesadilla."

Waters se verbintenis met voedsel wissel van die praktiese - hy is 'n gegradueerde van die Art Institute van Houston se kookkuns in 2003 - tot die hoëtegnologie wat hy voedselwetenskapklasse by Kansas State volg. Tog sê hy dat sy diepste verhouding tot voedsel 'n historiese is wat Waters wil verstaan ​​hoe die Mexikaanse kos ontwikkel het.

'As die (navorsings- en ontwikkelings) span na Mexiko gaan, vind ons dikwels dat die mees progressiewe gebiede wat voedsel betref, aan die buitewyke van plekke soos Mexico City geleë is,' sê hy. "(Kokke) moet ook in die veld leer."

Waters sê die ondersoek na spyskaartneigings in kleiner restaurante is noodsaaklik om Taco Cabana se eie spyskaarte te bepaal.

'Dit is speurwerk,' sê hy. "Ons moet uitvind wat warm is. Sommige van die raaiskote is - jy gooi iets teen die muur, kyk wat steek - 'n bietjie geluk."

Waters sê dat voedsel wissel in gewildheid, so net omdat restaurante nie 'n spesifieke vleis of speserye aanbied nie, beteken dit nie dat dit in die toekoms nie weer op die spyskaart sal wees nie.

'Ons romantiseer elke vyf tot ses jaar dinge soos chipotle, en dit maak 'n terugkeer,' sê hy.

Resepte van Walter "Smokey" Waters

Ceviche maak 8 porsies

1 pond vars heilbot, in blokkies gesny van 12 cm

1 klein wit ui, in blokkies gesny

2 serrano -chiles, gestam en grof gekap

1 groot ryp tamatie, in stukke gesny

& frac14 koppie (los verpakte) gekapte vars koriander

Instruksies: Meng vis, suurlemoensap en ui in 'n groot bak van vlekvrye staal of glas. Bedek en sit die vis vir 3-4 uur in die yskas. Dreineer lemmetjiesap met 'n vergiettes. Sny brandrissies en olywe in 'n klein voedselverwerker. Voeg by die vis saam met die tamatie, koriander en olyfolie. Roer goed, geur dan met sout en suiker. Verkoel in die yskas totdat dit bedien word - nie langer as 'n uur of twee nie.

Per porsie: 110 kalorieë, 5 g vet, 30 mg cholesterol, 170 mg natrium, 6 g koolhidrate, 1 g vesel, 11 g proteïen

Avokado Tomatillo Salsa

4 medium tamaties, geskil en afgespoel, gedeel

& frac12 koppie grof gekapte koriander

2 klein serrano -brandrissies, gestam en grof gekap

1 ryp avokado, ontpit, vleis uit die vel geskep, gedeel

1 klein wit ui, in stukke van 14 cm gesny

& frac34 teelepel sout, of na smaak

Tortillaskyfies, vir opdiening

Instruksies: Sny die helfte van die tamaties fyn en sit dit in 'n voedselverwerker met koriander en koriander. Voeg 14 koppie water by en verwerk tot 'n sagte, growwe puree.

Sny die helfte van die avokado, voeg dit by die verwerker en pols totdat dit by die salsa ingewerk is. Skraap in 'n opdienbak.

Skep die ui in 'n klein sif en spoel onder koue water. Voeg by die salsa. Sny die oorblywende tamaties fyn en voeg by die salsa. Sny die oorblywende avokado in stukke van 14 cm en roer dit by die salsa. Proe en geur met sout. Bedien met tortillaskyfies.

Per porsie: 40 kalorieë, 2,5 g vet, 20 mg natrium, 4 g koolhidrate, 2 g vesel, 1 g proteïen


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. 'As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen Mexikaans verloor nie, verloor.

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur vervanging vernuwe, eerder as byvoeging.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê Waters. "As voorbeeld, vir ons nuwe Corn Street Tacos, karameliseer en stoom ons die mielies om die smaak van die kolwer te simuleer, en ons vervang selfs die mayo wat hierdie straatverkopers gebruik het met Cotija-kaas."

Die vind van die regte balans in die toetskombuis is egter nie altyd 'n sukses vir Waters nie.

'Negentig persent van my geregte kom nooit op die spyskaart nie,' sê hy. "Toe ek die eerste keer begin, het ek net probeer om van die muur af items te maak - jy weet, 'n nacho of burger -taco - maar dit is nou diegene wat eenvoudig vashou."

Van al die geregte wat nooit op 'n Taco Cabana -bord gekom het nie, wens Waters dat klante sy garnale -flautas kon proe.

"Taco Cabana maak 'n garnale Tampico, so ons het dit gekombineer met 'n oranje, chili-gekleurde tortilla," sê Waters. "Dit het goed getoets, maar dit was net te moeilik om te maak in vergelyking met die gewone garnale quesadilla."

Waters se verbintenis met voedsel wissel van die praktiese - hy is 'n gegradueerde van die Art Institute van Houston se kookkuns in 2003 - tot die hoëtegnologie wat hy voedselwetenskapklasse by Kansas State volg. Tog sê hy dat sy diepste verhouding tot voedsel 'n historiese is wat Waters wil verstaan ​​hoe die Mexikaanse kos ontwikkel het.

'As die (navorsings- en ontwikkelings) span na Mexiko gaan, vind ons gereeld dat die mees progressiewe gebiede wat voedsel betref, aan die buitewyke van plekke soos Mexico City geleë is,' sê hy. "(Kokke) moet ook in die veld leer."

Waters sê die ondersoek na spyskaartneigings in kleiner restaurante is belangrik om Taco Cabana se eie spyskaarte te bepaal.

'Dit is speurwerk,' sê hy. "Ons moet uitvind wat warm is. Sommige van die raaiskote is - jy gooi iets teen die muur, kyk wat steek - 'n bietjie geluk."

Waters sê dat voedsel wissel in gewildheid, so net omdat restaurante nie 'n spesifieke vleis of speserye aanbied nie, beteken dit nie dat dit in die toekoms nie weer op die spyskaart sal wees nie.

'Ons romantiseer elke vyf tot ses jaar dinge soos chipotle, en dit maak 'n terugkeer,' sê hy.

Resepte van Walter "Smokey" Waters

Ceviche maak 8 porsies

1 pond vars heilbot, in blokkies gesny van 12 cm

1 klein wit ui, in blokkies gesny

2 serrano -chiles, gestam en grof gekap

1 groot ryp tamatie, in stukke gesny

& frac14 koppie (los verpakte) gekapte vars koriander

Instruksies: Meng vis, suurlemoensap en ui in 'n groot bak van vlekvrye staal of glas. Bedek en sit die vis vir 3-4 uur in die yskas. Dreineer lemmetjiesap met 'n vergiettes. Sny brandrissies en olywe in 'n klein voedselverwerker. Voeg by die vis saam met die tamatie, koriander en olyfolie. Roer goed, geur dan met sout en suiker. Verkoel in die yskas totdat dit bedien word - nie langer as 'n uur of twee nie.

Per porsie: 110 kalorieë, 5 g vet, 30 mg cholesterol, 170 mg natrium, 6 g koolhidrate, 1 g vesel, 11 g proteïen

Avokado Tomatillo Salsa

4 medium tamaties, geskil en afgespoel, verdeel

& frac12 koppie grof gekapte koriander

2 klein serrano -brandrissies, gestam en grof gekap

1 ryp avokado, ontpit, vleis uit die vel geskep, gedeel

1 klein wit ui, in stukke van 14 cm gesny

& frac34 teelepel sout, of na smaak

Tortillaskyfies, vir opdiening

Instruksies: Sny die helfte van die tamaties fyn en sit dit in 'n voedselverwerker met koriander en koljander. Voeg & frac14 koppie water by en verwerk tot 'n sagte, growwe puree.

Kap die helfte van die avokado grof, voeg dit by die verwerker en pols totdat dit by die salsa ingewerk is. Skraap in 'n opdienbak.

Skep die ui in 'n klein sif en spoel onder koue water. Voeg by die salsa. Sny die oorblywende tamaties fyn en voeg by die salsa. Sny die oorblywende avokado in stukke van 14 cm en roer dit by die salsa. Proe en geur met sout. Bedien met tortillaskyfies.

Per porsie: 40 kalorieë, 2,5 g vet, 20 mg natrium, 4 g koolhidrate, 2 g vesel, 1 g proteïen


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. 'As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen Mexikaans verloor nie, verloor.

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur vervanging vernuwe, eerder as byvoeging.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê Waters. "As voorbeeld, vir ons nuwe Corn Street Tacos, karameliseer en stoom ons die mielies om die smaak van die kolwer te simuleer, en ons vervang selfs die mayo wat hierdie straatverkopers gebruik het met Cotija-kaas."

Die vind van die regte balans in die toetskombuis is egter nie altyd 'n sukses vir Waters nie.

'Negentig persent van my geregte kom nooit op die spyskaart nie,' sê hy. "Toe ek die eerste keer begin, het ek net probeer om van die muur af items te maak - jy weet, 'n nacho of burger -taco - maar dit is nou diegene wat eenvoudig vashou."

Van al die geregte wat nooit op 'n Taco Cabana -bord gekom het nie, wens Waters dat klante sy garnale -flautas kon proe.

"Taco Cabana maak 'n garnale Tampico, so ons het dit gekombineer met 'n oranje, chili-gekleurde tortilla," sê Waters. "Dit het goed getoets, maar dit was net te moeilik om te maak in vergelyking met die gewone garnale quesadilla."

Waters se verbintenis met voedsel wissel van die praktiese - hy is 'n gegradueerde van die Art Institute van Houston se kookkuns in 2003 - tot die hoëtegnologie wat hy voedselwetenskapklasse by Kansas State volg. Tog sê hy dat sy diepste verhouding tot voedsel 'n historiese is wat Waters wil verstaan ​​hoe die Mexikaanse kos ontwikkel het.

'As die (navorsings- en ontwikkelings) span na Mexiko gaan, vind ons dikwels dat die mees progressiewe gebiede wat voedsel betref, aan die buitewyke van plekke soos Mexico City geleë is,' sê hy. "(Kokke) moet ook in die veld leer."

Waters sê die ondersoek na spyskaartneigings in kleiner restaurante is noodsaaklik om Taco Cabana se eie spyskaarte te bepaal.

'Dit is speurwerk,' sê hy. "Ons moet uitvind wat warm is. Sommige van die raaiskote is - jy gooi iets teen die muur, kyk wat steek - 'n bietjie geluk."

Waters sê dat voedsel wissel in gewildheid, so net omdat restaurante nie 'n spesifieke vleis of speserye aanbied nie, beteken dit nie dat dit in die toekoms nie weer op die spyskaart sal wees nie.

'Ons romantiseer elke vyf tot ses jaar dinge soos chipotle, en dit maak 'n terugkeer,' sê hy.

Resepte van Walter "Smokey" Waters

Ceviche maak 8 porsies

1 pond vars heilbot, in blokkies gesny van 12 cm

1 klein wit ui, in blokkies gesny

2 serrano -chiles, gestam en grof gekap

1 groot ryp tamatie, in stukke gesny

& frac14 koppie (los verpakte) gekapte vars koriander

Instruksies: Meng vis, suurlemoensap en ui in 'n groot bak van vlekvrye staal of glas. Bedek en sit die vis vir 3-4 uur in die yskas. Dreineer lemmetjiesap met 'n vergiettes. Sny brandrissies en olywe in 'n klein voedselverwerker. Voeg by die vis saam met die tamatie, koriander en olyfolie. Roer goed, geur dan met sout en suiker. Verkoel in die yskas totdat dit bedien word - nie langer as 'n uur of twee nie.

Per porsie: 110 kalorieë, 5 g vet, 30 mg cholesterol, 170 mg natrium, 6 g koolhidrate, 1 g vesel, 11 g proteïen

Avokado Tomatillo Salsa

4 medium tamaties, geskil en afgespoel, gedeel

& frac12 koppie grof gekapte koriander

2 klein serrano -brandrissies, gestam en grof gekap

1 ryp avokado, ontpit, vleis uit die vel geskep, gedeel in gebruik

1 klein wit ui, in stukke van 14 cm gesny

& frac34 teelepel sout, of na smaak

Tortillaskyfies, vir opdiening

Instruksies: Sny die helfte van die tamaties fyn en sit dit in 'n voedselverwerker met koriander en koriander. Voeg 14 koppie water by en verwerk tot 'n sagte, growwe puree.

Kap die helfte van die avokado grof, voeg dit by die verwerker en pols totdat dit by die salsa ingewerk is. Skraap in 'n opdienbak.

Skep die ui in 'n klein sif en spoel onder koue water. Voeg by die salsa. Sny die oorblywende tamaties fyn en voeg by die salsa. Sny die oorblywende avokado in stukke van 14 cm en roer dit by die salsa. Proe en geur met sout. Bedien met tortillaskyfies.

Per porsie: 40 kalorieë, 2,5 g vet, 20 mg natrium, 4 g koolhidrate, 2 g vesel, 1 g proteïen


Taco Cabana -sjef streef na egtheid

1 van 3 Walter "Smokey" Waters, korporatiewe sjef van Taco Cabana, sit op Woensdag 13 Junie saam met een van sy skeppings, die nuwe Chipotle Corn Street Tacos, by die nuutste Taco Cabana-restaurant by I-10 West en Ralph Fair Road. 2012. Lisa Krantz Wys meer Wys minder

2 van 3 Die nuwe Chipotle Corn Street Tacos, die skepping van Walter "Smokey" Waters, korporatiewe sjef vir Taco Cabana, by die nuutste Taco Cabana restaurant by I-10 West en Ralph Fair Road op Woensdag 13 Junie 2012. Lisa Krantz Wys meer Wys minder

In sy vyfde jaar as die hoof -navorsings- en ontwikkelingsjef van Taco Cabana se 156 winkels, werk Waters daaraan om outentieke Mexikaanse kos na die keukens se kombuise te bring om dit met die wortels in aanraking te hou.

"Ek probeer die lieflike plek vind. Om almal tevrede te stel," sê Waters. "As sjef wil u innoveer, maar u moet dit eenvoudig hou, sodat u nie die egtheid van die voedsel wat u meen, Mexikaans verloor nie."

Waters, wat in San Antonio gevestig is en gereeld na Mexiko reis, moet hierdie outentieke gevoel van straatverkoper ook kombineer met die praktiese om in 'n kitskos-omgewing te werk, soos in die restaurant se nuutste spyskaart, Chipotle Corn Street Tacos.

'In Mexiko rooster hulle die mielies vir hul tacos oor 'n oop vlam daar op straat,' sê Waters. "Kan jy jou voorstel dat die gemors met die mieliekol daar in die kombuis sou ontstaan? Dit moet eenvoudig wees, en dit moet konsekwent vervaardig word."

Om die kos van die strate meer prakties te maak, veral vir Taco Cabana -sjefs met minder ervaring, moet Waters dikwels deur middel van vervanging eerder as byvoeging vernuw.

'Baie plekke gooi hulle meer en meer bestanddele in 'n skottel totdat dit nie meer dieselfde kos is nie,' sê 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. Bedien met tortillaskyfies.

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. Bedien met tortillaskyfies.

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. Bedien met tortillaskyfies.

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. Bedien met tortillaskyfies.

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. Bedien met tortillaskyfies.

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


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