Hola Mexico!

20 Dec
Laura Anhalt’s New Cookbook is Drawing Travelers to Homeland
Laura Anhalt moved to Buffalo,NY from Mexico City 11 years ago. En route to Canada with her husband and children, shediscovered the City of Good Neighborsand decided to stay, raise her family and develop her English writing skills.
Last year she published her first cookbook Mexican Flavors: A Journey Inspired by theFolklore and Traditions of Mexican Cuisines. Over 300 pages are chock-fullof ancient recipes, beautiful full-color photographs, and stories that make itmore than just a collection of dishes to serve at the dinner table; it reallyis a love story to family, tradition and culture.
“I found it was hard to write about the past, especially familytraditions but when I started to write, I realized these stories needed to betold to my four children,” Anhalt said. “Food is apart of those tales.”
Starting with four different, canvas-bound journals, one foreach of her children, Anhalt began MexicanFlavors with handwritten notes. From a free-spirited daughter, to a sonthat is proud of his heritage, and a youngest child that is a traveler likeher, Anhalt picked recipes she knew they would have a strong connection to.
“One of my daughters is like a flower, gentle. I have a sonthat has a strong connection to the motherland, he tends to find Mexico ineveryone; and he likes chiles, tacos and salsa, so of course they can be foundin the book,” Anhalt said. “My youngest likes and finds excitement in newculture and food.”
Black Mole Poblano with Chicken or Turkey is adish for All Saints Day; Rice with Vanilla, Fried Mashed Bananas, Raisins, andRum for a side dish; Red Salsa made in a Molcajete; Avocado Stuffed with PorkRind Salad, and also find a recipe for a Mexican Wedding Cake under SweetDelicacies and Desserts.
Foodies, cooks and those that love Mexican food and culturearen’t the only ones picking up MexicanFlavors. After a family friend, who is the former Secretary of Tourism in Mexico, got ahold of the hardcover book, she showed it to former colleagues. From one handto another, a copy of the book will soon be found in every Mexican embassy inthe world.
“Some of these recipes are 2,000 years old; you flip thetortillas the very same way today,” Anhalt said. “Combined with modern daycustoms, Mexican Flavors is aboutfaith and humanity, and now it has the potential to touch lives.
“It’s not bound by just food or tradition, but familystories that travel . . . I am so happy.”
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