date:Nov 18, 2015
a will be more Spanish-oriented.
Walking through an average supermarket proves her point. The traditional triumvirate of Mexican, Chinese and Italian are giving way to Thai, Indian, Filipino, African and South American. These influences bring their own heat to meat dishes and the sauces, rubs and marinades that make them. And, while most people think chili peppers when they think of heat, ginger, cinnamon, horseradish/wasabi and mustard powder are being used by chefs to add a little extra bite