Foods of the
Americas: Native Recipes and Traditions
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Condensed by Native Village
"Foods of the
Americas: Native Recipes and Traditions" was
written by Fernando
and Marlene Divine and the National
Museum of the American Indian. Originally published
in 2004, the cookbook won much acclaim, including a James Beard Award
Food of the
140 modern recipes from tribes all over the
Americas. The Divinas
traveled to villages and reservations from the top
of North America to the bottom of South America.
They tasted foods and collected recipes which
Basin-Style Braised Rabbit, Acorn Bread and Buckskin
Cakes, and Maple Syrup Pie.
The couple --
Fernando is a chef and Marlene is a Chippewa writer
-- worked with Smithsonian's NMAI on its Mitsitam Cafe.
In 2008, the
Divinas opened a restaurant in Oregon called Terrace Kitchen.
Food of the
Americas is now available in paperback and includes
pictures of the recipes along with other photos from
SONORAN-STYLE BEEF DESHEBRAD
Mexico, beef has become a big part of the local
diet. Deshebrad is served in many ways -- fillings for enchiladas, tacos,
burritos, tamales, omelets, and as a topping for Fry
There are many
versions of Deshebrad. Families might have their own
traditional recipes; others may simply use
ingredients at hand.
Chicken and pork may also be substituted for the
1 pound beef
chuck or brisket, trimmed and cut into 3- to 4-inch
1/2 small white onion, coarsely chopped
1 bay leaf
teaspoon sea or kosher salt
About 2 cups water or
1/8 teaspoon freshly ground black pepper
teaspoon dried Mexican oregano or marjoram
teaspoon dried basil leaves
1 1/4 teaspoons sweet
1 cup Fresh Mexican Tomato Salsa (recipe
1. Place the meat in
a heavy saucepan over high heat. Add the onion,
garlic, bay leaf, salt and enough stock to cover.
Bring to a boil and then decrease the heat to
medium-low. Simmer, skimming often, for about 45 minutes, until
the meat is fork-tender.
Use a slotted spoon
to transfer the meat to a bowl. Strain the stock
through a fine-mesh sieve or colander and reserve.
4. When cool enough to handle, shred the beef with a
fork, discarding any pieces of fat or connective
5 .Combine the
pepper, oregano, basil and paprika in a dry heavy
saucepan over medium heat. Cook, stirring
constantly, for 5 to 7 minutes, until toasted.
the shredded beef and salsa and increase the heat to
medium-high. Bring to a boil, stirring the meat with
a fork to shred any remaining chunks. Cook for about
10 minutes, until the mixture comes to a rolling
7. Taste and adjust the seasoning with a pinch of
salt if necessary. If the mixture appears dry, add
some of the reserved stock to moisten.
Fresh Mexican Tomato Salsa
Makes about 2 1/2 cups.
ripe tomatoes, cored and finely chopped (about 2
1/2 small white onion, finely chopped (about 1/2
1/2 bunch cilantro, stemmed and coarsely chopped
(about 1/4 cup)
1 serrano chile, minced
Juice of 1 lime
1 tablespoon corn oil
Combine all of
the ingredients in a bowl and mix well. For best
results, prepare just before serving.
-- "Foods of the
Americas: Native Recipes and Traditions" by Fernando
and Marlene Divina (Ten Speed with the Smithsonian
National Museum of the American Indian, 2011, $28)
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