A tall, cold michelada is begging for your
attention on Cinco de Mayo. Photo courtesy
Bohemia Beer.

Not everyone wants a Margarita on Cinco de Mayo: Some people would rather have a beer.

If you enjoy a little heat, don’t reach for your regular beer. Have a michelada, a traditional Mexican beer cocktail (“cerveza preparada,” in Spanish).

Pronounced mee-cha-LAH-dah, a basic michelada consists of beer, lime and hot sauce served over ice in a salt-rimmed glass.

Michelada is the combination of the words “mix” and “chela.” Chela is Mexican slang for a cold beer. “Mix” refers to the mix of ingredients added to the beer.

Thanks to Bohemia Beer—one of our favorite Mexican beers—for the recipe.

MICHELADA #1: CHIPOTLE MICHELADA

Ingredients

 
*You can use any lager you have on hand, but Mexican beer celebrates the spirit of the holiday.

Preparation

1. Use a piece of lime wedge to wet the rim of a tall glass. Dip the rim of the glass into the chipotle rimming salt.

2. Squeeze the juice from the remaining lime pieces into the glass and then add all the lime pieces. Stir in the chipotle hot sauce or puréed chipotles in adobo. Fill the glass with ice.

3. Pour in the beer. Mix gently. Garnish the glass rim with a notched cucumber slice. Serve.

Chipotle Rimming Salt Recipe

Thoroughly mix 2 tablespoons coarse (kosher or sea) salt and 1 tablespoon ground chipotle chile powder in a small bowl. Pour out onto a small plate to use for rimming beer glasses.

MICHELADA #2: CHELADA

Short for michelada, the chelada is a michelada variation with sauce, spices and chile. This version uses the fixings of a Bloody Mary.

Pour into a tall glass filled with ice and stir.

†Maggi Sauce, made by Nestlé, is a seasoning of salt, spices and pepper. The recipe varies around the world, based on local tastes. You can substitute soy sauce and freshly-ground pepper.

Many people enjoy tacos at restaurants, but far fewer make them at home. It’s really easy.

You don’t need a holiday to make this family and party favorite. But if you haven’t made tacos before, use the upcoming Cinco de Mayo as the occasion.

Tacos require a relatively long list of ingredients, but they’re all easy to gather: chopped beef or diced/shredded chicken, canned black beans and corn, onion, taco seasoning (packaged, or use the recipe below) and an optional jalapeño—remove the white ribs and the seeds unless you like things really hot.

Then, it’s simply into the skillet for these ingredients. When the meat is cooked (20 minutes), set the skillet on the table, buffet style, along with taco shells, chopped lettuce, salsa, shredded cheese and sour cream.

Then, everyone can build his/her own taco.

Tacos can be nutritious food, especially when you:

 
Beans, lettuce, onions and salsa contribute fiber (in addition to nutritients), and corn taco shells are whole grain.

MAKE YOUR OWN TACO SEASONING

McCormick’s Taco Seasoning includes chili pepper, cumin, paprika, oregano, onion, whey, salt, sugar, garlic, potato starch and citric acid.

You can eliminate the whey and sugar by making your own taco seasoning from ingredients you already have on the shelf. And you’ll save money in the process.

ingredients

 
Preparation

1. Combine ingredients in a small bowl.

2. Substitute for a 1.25-ounce package of commercial taco seasoning.

Here’s a variation of the popular Mexican layered salad that’s begging to be served for Cinco de Mayo. The difference: crumbled corn bread, mascarpone and ranch dressing instead of sour cream, and no guacamole.

This Chili Corn Bread Salad recipe was adapted from another recipe by Emily Carncross of Lodi, Wisconsin. She used Crave Brothers mascarpone (one of the world’s best—more about Crave cheeses) and Wisconsin Cheddar.*

Emily comments, “I was looking for something different to bring to a potluck and came across this salad. I did not have any sour cream, so I substituted mascarpone cheese and really liked the taste it added to the dressing.”

*Why is Cheddar capitalized? It’s due to editorial style. Some publications capitalize the names of foods named after places. Cheddar is a place, as are Asiago, Brie, Camembert, Gorgonzola, Parmesan (Parma), Roquefort and many others. Other cheese names, such as blue cheese, chevre/goat cheese, cream cheese and mozzarella, are descriptive rather than place names. THE NIBBLE thus does not capitalize them.

A Mexican-style layered salad with a surprise: corn bread! Photo courtesy CraveCheese.com.

Mexican Layered Salad Ingredients

 
Preparation

1. BAKE. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch-square baking pan. Bake at 400°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

2. MIX. In a small bowl, combine mayonnaise, mascarpone and dressing mix; set aside.

3. LAYER. Crumble half of the corn bread into a 13x9x2-inch pan. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onion, bacon and cheese. Repeat for a second layer (the dish will be very full).

4. CHILL. Cover and refrigerate for 2 hours or longer. Yield: 12 servings.

WANT A BASKET CASSEROLE DISH?

Check out this handsome white ceramic casserole nestled in a woven rattan basket:

Genji Miso Dressing. Photo by Elvira Kalviste
| THE NIBBLE.

Genji Inc. is a purveyor of sushi to 143 Whole Foods Markets and other food stores across the U.S. They supply the sushi bar and the staff who make the sushi.

Sushi bar customers loved the ginger miso salad dressing so much that the company bottled it. Consumers can purchase it from the sushi case in two versions: regular Ginger Miso dressing and Spicy Ginger Miso dressing, which is pretty spicy (the heat level is like hot salsa—use it to get the heat-lovers in your family to eat more salad).

The tasty, vegan dressings are made from white miso, canola oil and rice vinegar, flavored with onion, pickled ginger, soy sauce and lemon juice. The miso adds unique flavor not found in Western salad dressings—along with a pile of health benefits (more about them below). A two-tablespoon serving has 80 calories, 7g total fat, 0 cholesterol, 320 mg sodium, 3 total carbs and 1 g protein.

The dressings are very thick. Some people love thick dressings, but your two-tablespoon portion size doesn’t go too far in coating a bowl of salad greens because it doesn’t “slide.”

So we diluted the miso dressing 1:1 with salad oil to get more coverage without using half the bottle.

WHAT IS MISO

Miso is a traditional Japanese seasoning made by fermenting rice, barley and/or soybeans, with salt and koji kin, a natural fungus. The mixture ferments for three months to three years, producing an enzyme-rich food. The longer the fermentation, the higher quality the miso.

The result is a thick paste used to make sauces and spreads, to pickle vegetables and meats and to mix with dashi, a soup stock, to become miso soup (misoshiru). Westerners can add it to beans, grains, pasta, seafood dishes, spreads and dips, stews and numerous soups beyond misoshiru.

Here’s an entire book of delicious miso cookery. It also shows you how to make miso paste at home, from scratch.

The less ambitious among us can buy miso paste in the international section of supermarkets, in Asian markets and in health food stores.

There are different types of miso paste, based on whether they are made with bean malt, rice malt or wheat malt. Each type of miso paste can be made into either red miso or white miso, and different miso pastes are used in different recipes.

High in protein and rich in vitamins and minerals, miso is widely used in Japan, both in traditional and modern cooking. Different varieties of miso have been described as salty, sweet, earthy, fruity and savory, based on fermentation process, length of fermentation and added ingredients (rice or other grains can be added in addition to barley).

THE ANCIENT HISTORY OF MISO

While miso is strongly identified with Japan, the predecessor of today’s miso probably originated in China as a salt-fermented food called chiang. It was originally made with animal proteins—meat or fish.

Over time, soybeans were substituted for the animal proteins. The first written record of this is from Chimin Yaushu, who created what is perhaps the oldest agricultural encyclopedia in the world (written between 535 and 550 C.E.). He indicates that fermented soybean foods had been prepared for centuries.

Miso probably arrived in Japan with the introduction of Buddhism, in that same century. To use a modern expression, it was a big hit, and quickly became a staple of the Japanese diet.

All Japanese miso varieties are made with fermented soybeans, but there are broad district and regional differences based on local tradition and preferences.

If you can’t find unpasteurized miso locally, you can buy it online. The South River line makes different varieties of miso (including barley, chickpea and brown rice misos), all of which are certified organic.

THE HEALTH BENEFITS OF MISO

Miso is a highly nutritious food. It is a “perfect protein,” containing all eight of the essential amino acids.

 
According to Japanese mythology, miso is a gift to mankind from the gods, to assure lasting happiness, health and longevity. We can’t make any guarantees, but we think you’ll like it.

“Jiro Dreams Of Sushi” is a documentary by American filmmaker David Gelb, about 85 year-old sushi chef Jiro Ono—considered by many to be the world’s greatest sushi chef. The film opens today in New York City at the Lincoln Plaza and IFC Center, and on Friday, March 16th in Los Angeles at the Nuart Theatre. A national rollout will follow.

Considered by many to be the world’s greatest sushi chef, Jiro Ono is the proprietor of Sukiyabashi Jiro, a small, nondescript, sushi-only restaurant located down a flight of stairs on the concourse of a Tokyo subway station.

The restaurant serves only sushi and a few beverages—no appetizers, no miso soup, no desserts. The decor is classic sushi bar plainness: white walls, wood booths, tables and sushi bar. Customers must use a shared public bathroom outside the restaurant.

The great sushi chef Jiro Ono and his son Yoshikazu at their sushi bar. Photo courtesy Magnolia Films.

Yet despite the humble surroundings—a total lack of ambiance—Sukiyabashi Jiro is the first sushi bar to be awarded the top honor, three stars, by the demanding reviewers of the Guide Michelin. The reviewers famously give two stars for memorably great food and the third star for great ambiance.

The Real Message

We love sushi; it’s our favorite food. Yet for us, the inspiration of the film is not how to make beautiful sushi. It’s about the work ethic of a master craftsman who never stops seeking perfection.

At an age where most people are long retired, Jiro—who was hospitalized after a heart attack at at age 70 but never slowed down—gets up early in the morning and works a long day. He samples every piece of fish, trains his small staff of five (including his son) and stands behind the sushi bar to carefully mold and present his sushi. He’s there when the restaurant closes, after dinner service.

Jiro’s eldest son Yoshikazu, the traditional heir to his father’s business, is a bit like Prince Charles: past 50, diligently doing his job, respecting his venerated parent and no doubt wondering when he will get to run the show. His younger brother Takashi already has a larger, glamorous sushi bar in a fashionable neighborhood.

Follow the film to a theater near you on the official website.

Love sushi? Learn all about it in our beautiful Sushi Glossary.

Naan with a yogurt dip. Photo courtesy
Stonefire Naan.

Bread is one of our passions. We’d give up meat before we’d give up bread.

Just about every society makes a delicious bread. India, a very large country, makes many. If you’ve been to an Indian restaurant, you’ve seen some of the regional specialties: chapati, dosa, naan, paratha and numerous others.

We were thrilled to discover Stonefire Naan at our local supermarket, a buttery flatbread in original, garlic and whole grain varieties.

Now, we can expand our bread choices. Even if you don’t care for the cuisines of India, naan fits in with most foods of the world—including burgers, PB sandwiches and wraps. You can also use it as a pizza-type base.

Check out the full review, including recipes with naan bread.

Want to bake your own naan? Here’s a video recipe.

Find the different types of bread in our beautiful Bread Glossary.

Cubes of grilled paneer. See the recipe
below. Photo courtesy Wisconsin Milk
Marketing Board.

It’s not easy to make most cheeses at home. But it is surprisingly easy to make paneer, a fresh cheese popular in Indian and other South Asian cuisines that ports nicely into Western fare.

Paneer does not melt when heat is applied; it’s comparable to feta, halloumi and queso blanco in this way. It is also made without rennet,* and thus is a great protein source for vegetarians.

Chef Johnny Gnall learned to make paneer at a Aslam’s Rasoi (rasoi means “kitchen” in Hindi), one of San Francisco’s most popular prominent Indian restaurants. He’s become a real fan of paneer.

At the restaurant, chef Mohammed Aslam uses paneer in many of his dishes; one of the most popular is Saag Paneer, puréed spinach, fried paneer, herbs, spices and aromatics (here’s a recipe). The creamy texture of the spinach is complemented well by the supple paneer in this traditional Indian dish, but there’s no need to stick to the playbook when preparing paneer at home.

*Rennet is the animal enzyme used to coagulate most other cheeses, although some cheeses are now made with vegetarian rennet.

Make paneer at home with this easy recipe.

It takes 24 hours for the block of cheese to harden, but the steps themselves are simple, as are the ingredients: milk, cream, vinegar and a piece of cheesecloth.

HOW TO USE PANEER IN EVERYDAY DISHES

In eggs. Cut paneer into very small cubes and fold into scrambled eggs; or sprinkle liberally over the top of a frittata or quiche before baking. Add some freshly ground black pepper and sea salt to make things pop; or try roughly chopped herbs to add some green and bright flavor. Alternatively, grill or fry a slab of paneer and top it with a fried or poached egg. It’s a different way to indulge and branch out at brunch.

Paneer can be used raw or cooked. Raw, it has a mild and delicious flavor. Fried or grilled, it has its own special charms.

Beyond Indian recipes, here are our favorite ways to use paneer in popular Western dishes. In most cases, you can use the paneer raw or grilled/fried. The cheese has no overwhelming flavors to conflict with other ingredient, and its texture is pleasant at any temperature.

In salads. Less salty than feta but with a similar texture, paneer adds a bit of richness to any salad. You can cut it into cubes or simply crumble it with your hands. Its mildness enables it to work with just about any combination of ingredients or dressings.

Raw paneer. Photo courtesy iGourmet.com.

In a sandwich. You need little more than some crusty bread, a little olive oil and paneer to make a delicious sandwich. To add more layers of flavor, the sky’s the limit. The beauty of paneer is its mildness, which allows it to complement just about all meats and vegetables. Charred peppers, wilted spinach and lightly seasoned paneer make for a delicious combination. Sprinkle some curry powder on sliced chicken or turkey breast (or thinly sliced lamb), add some paneer, and you’ve got a sandwich worthy of a top Delhi deli!

With roasted vegetables. From peppers to carrots to tomatoes to potatoes, roasted vegetables pair well with paneer. All you need to do is crumble some onto the vegetables as soon as they come out of the oven. Not only does paneer add variety to the way you serve vegetables, but kids usually love it.

In soups and stews. The fact that paneer doesn’t melt makes it ideal for soups and stews. Simply cut it into cubes, or even slabs, and drop them into the soup just before serving. It adds some richness and creamy mouthfeel to a soup without significantly altering the flavor profile. Alternatively, you can fry the paneer first. Just blot it on a paper towel before you add it to the soup, to remove excess oil that would otherwise end up floating on the surface of the soup.

Have fun with paneer!

Tzatziki tops minced smoked salmon for a
sophisticated appetizer. Photo by Grenouille
Films | IST.

Certain condiments are multitaskers, such that they can be used at different times of the day to make basic foods more interesting.

Salsa, from Mexico, is one example. Greek tzatziki (tsah-tsee-kee) is another.

A chilled mixture of yogurt, cucumber, garlic, lemon juice, olive oil, a pinch of salt and some fresh herbs (dill, mint or parsley), the cucumbers can be seeded and finely diced or puréed and strained.

Classic uses in Greek cuisine include as:

More ways to enjoy tzatziki:

 
Made with nonfat Greek yogurt, tzatziki is one of the healthiest sauces or condiments you can find, tasty and low in calories.

Try this tzatziki recipe.

People with lactose intolerance can use soy milk yogurt or try buffalo’s, goat’s or sheep’s milk yogurts, all of which are more easily digestible than cow’s milk yogurt.

More of our favorite dips and salsas.

 
*What’s the difference between a gyro and souvlaki? The preparation and shape. Souvlaki is cubes of meat (lamb, pork, chicken), cooked on individual skewers. The word means “small skewer” in Greek. The meat can be served on the skewer, on a bed of rice or in a piece of pita. Gyro means “going around.” A leg of lamb or other meat is cooked on a vertical rotisserie. The meat is sliced from the leg and served in pita. Döner kebap (“rotating meat” in Greek) and shawarma (“turning”) are other words from different regions, referring to the same food.

If you enjoy baking bread, try Indian naan.

Naan, which means “bread” in Persian, is a flatbread similar to the original, pocketless pita. It is usually leavened with yeast and baked in a tandoor (clay oven). This distinguishes it from roti, which is cooked on an iron griddle called a tava (almost all Indian breads are cooked on a grill or griddle).

Chef Edward Hamann of Sur La Table’s cooking school demonstrates how to make this fragrant flatbread in a conventional oven (on a baking stone or pizza stone—if you don’t already have one, get a round pizza stone to serve both purposes). It bakes quickly, in just three to four minutes.

If you’re a garlic lover, you can sprinkle minced garlic atop the bread before baking.

You can serve naan with any cuisine whatsoever. For an Indian-style snack, add some chutney or raita, seasoned yogurt with cucumbers.

Nigella Seeds

Nigella is a lovely, delicate flower, grown in English cottage gardens since the Elizabethan era. Its triangular black seeds have been dried, roasted and used for flavoring since ancient times.

The flavor of Nigella is similar to cracked pepper; the oil in the seeds has an aroma similar to oregano.

If you can’t find nigella seed, also called kalonji—or don’t want to buy a spice for only one recipe—simply substitute celery seed, cumin seed or black or toasted sesame seed.

Find more of our favorite breads and bread recipes.

See the different types of bread in our bodacious Bread Glossary.

Pork fajitas with homemade apple salsa.
Photo and recipe courtesy U.S. Apple
Association.

Peach salsa is one of the best-selling salsa flavors. But if you like to make your own salsa, summer peach season is a ways off. Mangoes are a delicious replacement; but how about apple salsa?

Crisp apples provide some crunch in the salsa, and apple salsa is delicious with pork dishes and chicken dishes. Try this recipe, courtesy of the U.S. Apple Association.

We also added julienned apple slices into the green salad we served on the side.

PORK FAJITAS WITH APPLE-CILANTRO SALSA

Yield: 4 servings, 2 fajitas each.

Prep & Cook Time: 2 hours 15 minutes (includes chilling and marinating time).

Apple Salsa Ingredients

Makes 2-1/2 cups.

 
Fajita Marinade Ingredients

Combine in a small bowl and mix well:

 
Pork Wrap Ingredients

 
Preparation

1. Combine. Place all salsa ingredients in bowl and mix well. Cover and refrigerate several hours to meld flavors.

2. Marinate. Place pork in large sealable plastic bag and pour in marinade. Cover and refrigerate for 1-1/2 hours or more, turning occasionally.

3. Preheat grill. Drain marinated pork, saving excess marinade. Place pork on grill and brush with leftover marinade. Grill over hot coals, turning frequently, for 8-10 minutes, until internal thermometer reads 155-160°F. Remove from heat and place on clean plate.

4. Warm. Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.

5. Assemble. Cut pork diagonally across grain into thin slices. Arrange one-eighth of pork slices and 2 or 3 tablespoons salsa in center of tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate. Garnish as desired.

Serve with a side of brown rice and beans.