The dish uses a lot of oil (you can also use olive oil rather than canola), but if you cut back you are not making an authentic version. Some recipes add cumin and ginger or other spices, and some have a topping of plain yogurt, but this is how they make it at Oliva.
Cinco de Mayo
I’m amused and intrigued by the Lucky Strike bowling chain’s claim to be “innovators of bowling cuisine.”
You can check it out this month by trying the Burger de Mayo, described as “a juicy half-pound, all-beef burger topped with melted American cheese, lettuce, guacamole and pico de gallo, served in a ‘quesadilla bun’ and filled with a blend of white cheddar and Oaxaca cheeses, garnished with grilled jalapeños.”
Created by chef Patty Tafolla of Lucky Strike in Hollywood, Calif., Burger de Mayo will be sold at all of the chain’s locations, including Miami Beach, from May 1-31. A portion of proceeds will benefit the Conquer Cancer Coalition.
Looking for something for your own Cincocelebration? I love the spicy, smoky flavor of pork tinga tacos. The recipe I included here calls for shredded pork and onions simmered in Bohemia beer.
Short CutsCook’s Corner
Kathy, North Carolina
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