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Marilyn Tausend
photo by Kathie Vezzani
Marilyn Tausend and Culinary Adventures, Inc. have been named as one of the Top Ten Culinary Tours by Shermans Travel Magazine . The article written by Becca Sherman says "Tausend is considered an expert on authentic Mexican cuisine and that her reputation is surpassed only by those of the guests she brings along on the trips."
The International Association of Culinary Professionals (IACP) has named Marilyn as the 2010 IACP Awards of Excellence Culinary Tour Operator of the Year Award recipient. This will be the first time such an award has been bestowed. Tausend will accept the award at the IACP national convention in Portland, OR in April at the IACP Gala Awards, hosted by Ruth Reichl, author and former editor of Gourmet Magazine, and Kim Severson of The New York Times.
Ricardo Muņoz Zurita's Cafe Azul y Oro was named as one of the 20 insider tips to demystifying Mexico City and metropolis in the article, Mexico City Unmasked written by Mario Lopez-Cordero in the April 2010 issue of Budget Travel Magazine.
Chef Ricardo Muņoz
Photo By Ignacio
Urquiza
My exciting news this week is that my good friend and one of Mexico's best known chefs, teacher and cookbook author, Ricardo Muņoz Zurita is now working with me on my new book, Three Cultures: One Cuisine. His background on Mexican regional foods and its history will be invaluable to me. Many of you who have been on my trips to Mexico, will have met him as he for years has taught classes for me. Although Ricardo has written many cookbooks in Spanish, including his invaluable Encyclopedico de Gastronomia Mexicana, this will be his first collaboration on a book in English.
During the last year, Marilyn has collaorated on two collections of recipes, the just published Williams-Sonoma Baking Book published by Oxmoor House, which included four of her favorite Mexican dessert recipes from two of her books. Two of these are included on our website under Cooking, the Mexican Chocolate Cake with ancho Whipped Cream (thanks to Elaine Gonzalez), and the Rum-Raisin Cheesecake (thanks, Sue Goldberg). Both of these will make tasty additions to autumn holiday meals.
Marilyn also contributed a Spanish recipe for Catalan Pasta with Garlic Sauce that was included in the cookbook Cooking with Les Dames D'Escoffier, published by Sasquatch Books. The book includes recipes from well-known culinary professionals such as Alice Waters, Susan Feniger, Anne Willian, Marion Cunningham and Marcella Hazen and many other women who now literally shape the way we eat today. This is a cookbook that should be in every home cook's collection.
The University of California Press has contracted with Marilyn for a new book entitled Cocina Mexicana: Three Cultures, One Cuisine." The book will look to the past to understand the interplay between historical and contemporary Mexican cuisine. Marilyn will interview indigenous cooks she has met over the past 20 years to explore and share their cooking the way their familes have cooked throughout generations, but now with the additions of Old World foods. It will be a book about cooking through the ages with personal stories and recipes from those cooks of Spanish and/or other European descent who have significantly altered the Mexican cuisine, as well as multitudes of Africans who populated Mexico at the same time as the Spanish. It will then lead to the Mestizos who now cook with an amalgamation of both new and old world cultures and cuisines.
Rancho Gordo New World Specialty Food Specializing in beans, Steve Santo promotes and cultivates beans from the Americas. Check out his passionate mission and his heirloom beans, dried corn, chiles and other products at Rancho Gordo New World Specialty Food.Marilyn especially likes his negro criollo beans from Hidalgo, which are raised by small farmers in this poverty-stricken state.
Purcell Mountain Farms Purcell Mountain Farm is a family-operated farm located on one of the high benches above the Kootenai River Valley at the foothills of the Purcell Mountain Range. It is nestled in the Northeastern-most part of Idaho. Their selection of different varieities of corn is impressive and I am now using their red corn and ground meal.Purcell Mountain Farms
Melissa Guerra hales from Texas and sells Mexican cookware and ingredients from her site at Melissa Guerra.
It's About Thyme, Austin Texas
I get my hoja santa plants here and they also have Mexican oregano and epazote. It's About Thyme
Native Seeds/Search, Tuscon, Arizona
They carry seeds for epazote, chiles and various Mexican herbs. Native Seeds
Abundant Life Seeds, Cottage Grove, OR
A good source of organic seeds, including epazote, tomatillos, amaranth and purslane. Abundant Life Seeds
Seeds of Change, Santa Fe, New Mexico
Heirloom seeds of many essential Mexican herbs and plants. Seeds of Change
Johnny's Selected Seeds, Winslow, Maine
A good variety of herb and vegetable seeds, including epazote, and a small squash similar to one in Mexico. Johnny's Selected Seeds
The Mozarella Company, Dallas, Texas
Paula Lambert makes some good queso fresco-type cheeses, as well as a cacciota which is a good substitute for Chihuahua. The Mozarella Company
Frontera Kitchens, Chicago, Illinois
Rick Bayless's site carries many of the dried and canned ingredients, as well as specialized cooking equipment. Frontera Kitchens
all material copyright 2001-2008 by
Marilyn
Tausend.
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Edwin Staples