Thursday, February 27, 2020

A Brie(f) History of Cheese - Paul Kindstedt

Before empires and royalty, before pottery and writing, before metal tools and weapons – there was cheese. As early as 8000 BCE, Neolithic farmers began a legacy of cheesemaking almost as old as civilization. Today, the world produces roughly 22 billion kilograms of cheese a year, shipped and consumed around the globe. Paul Kindstedt shares the history of one of our oldest and most beloved foods.

Lesson by Paul S. Kindstedt, directed by Charlotte Cambon.

Monday, February 24, 2020

Friday, February 21, 2020

Welcome to Fairfield!

Fairfield, California...Situated between San Francisco and Sacramento -- Fairfield, California is just minutes from nearby wine country -- Napa, Sonoma, and Suisun valleys -- farm stands, hiking, kayaking, and nature outings. Factory tours at Jelly Belly and Anhueser-Busch are a must! Nearby theme parks include Six Flags Discovery Kingdom and Scandia Fun Center. Great for family vacations, or romantic getaways.

Wednesday, February 19, 2020

Beer History: Mexico

Did you know the history of beer in Mexico dates back further than anywhere else in North America? Check out Mexican beer history and how the Vienna lager became a major influence throughout the country.

Saturday, February 15, 2020

Horchata: The History of the Delicious Beverage

Orxata de xufa, the delicious milky beverage made from ground almonds, sesame seeds, rice, barley or tigernuts (chufa nuts), better known as Horchata, varies in name and flavor from region to region. The sweet and infectious drink, which is served chilled or over ice, originated in Valencia, Spain, has become a favorite natural summertime refreshment throughout Europe and South America.

In Mexico, Guatemala and the U.S.
Taquerias often have large dispensing fountains, where the rich liquid rotates in the belly of the large containers, waiting to act as the perfect accompaniment to tacos, burritos and other fast food-style Latin food. In Mexico and Guatamala, Horchata is made with rice and cinnamon, and often with vanilla. The United States on the most part has adopted the rice-based or, less frequently used, morro horchata of Mexico, and horchata is sometimes available in grocery stores in powder form or is sold ready-made. Some places in the U.S .even offer Horchata Frappes.

in Honduras, El Salvador, Puerto Rico, Nicaragua, and Venezuela
Southern Honduras and El Salvador use morro seeds, not rice, but includes the traditional tigernuts, as well as peanuts, almonds and cashews. It is strained before it is served. Other parts of Honduras and Nicaragua refer to horcata as semilia de jacaro, and it is made from jicaro seeds ground with rice and spices. Puerto Rico calls the drink horcata de ajonjoli, and uses ground sesame seeds, water, sugar, cinnamon sticks and evaporated milk; sometimes coconut milk, allspice, barley and lime zest is used. Venezuela uses sesame seeds, water and sugar; but, they also make chichi, a similar drink, is comprised of rice flour, sugar, water and an alcohol made from fermented corn flour. In Ecuador, they use an infusion of 18 herbs.

Horchata Word Origin from Catalan
In terms of etymology, the name derives from the Catalan word orxata, from ordiiata, because the drink was made from ordi (barley). There are farce tales regarding the development of the name, including one legend where Spanish Conquistador James I of Aragon visited the village of Alboraria for the first time, and partook of the sweet beverage, and allegedly proclaimed, "Açò és or, xata!" ("That's gold, darling!").

"The gold" is fairly easy to make at home, but does take patience in order to yield delicious results. There are thousands of recipes on the internet, adding and subtracting key ingredients, but there are also traditional recipes that are rumored to be quiet delicious: Find recipes HERE.

Article Source:

Wednesday, February 12, 2020

Super Good Combo

Try a Super Good Jarritos with your next taco meal and you'll discover why they are the Official Drink of Tacos.

Sunday, February 9, 2020

Favela's is One of the Best Places for Mexican Food in the West Coast!

Customers in Solano County regards Favela's to be one of their most original finest restaurants. Residents voting through a survey in numerous local newspapers in the recent years awarding them with the Best Burritos and Best Mexican Food. Nevertheless, local recognition has not been the only award we have received.

In May of 1996, Favela's was recognized by the Sunset Magazine as one of the Best Places for Mexican Food in the West Coast. Included are numerous write-ups illustrating the achievements we have reached.

The Favela's Familia feels very proud for what they have accomplished.

Avoiding the use of preservatives and lard makes our products more healthy and desirable in a society where health consciousness is an important factor.

Being so sure of our products, we were among the first business in our County to work with a nutritional consultant to create a nutritional guide. But don’t let the health factor fool you because when it comes to taste, the food is raving in flavor. The secret ingredients individualize every item in the menu assuring you that no two items will taste the same and leaving you only with the desire of indulging in other items.

Thursday, February 6, 2020

How Patrón Makes Its Tequila

Patrón tequila is considered ultra premium tequila, which makes it one of the most expensive spirits you can buy. A top shelf handmade crystal bottle can cost as much as $7,500. Each bottle of tequila is made with the same recipe the company used on its first day of operation at the Jalisco distillery in 2002. Today, Patrón employees cork 80 tequila bottles per minute.

Monday, February 3, 2020

The History of Tamales - Glorious Food - One Minute History

Tamales originated in Meso-America. In times of war, masa, a corn-based dough was an easily portable food for the Mayan, Inca and Aztecs. The Tamale was served to the Spanish during the Inquisition, and eventually brought to what is now Robeline, Louisiana.

Some historians suggest U.S. soldiers learn to make tamales during the Mexican-American War. Others credit them to Native American cultures. But, most believe they made their way through the Mississippi Delta when migrant workers shared the fields with African Americans... who brought the ‘hot’ to the tamale inspiring "They're Red Hot" by Robert Johnson, later covered by Eric Clapton and The Red Hot Chili Peppers.

The Annual Tamale Fiesta is created and the tamale debuts at the Chicago’s World Fair. Joey “Jaws” Chestnut sets a new world record and the First National Tamale Day is established. The tamale is a cultural staple with over 500 different styles served at holidays and celebrations.