Food writer Nicola Miller opens the pages of a new cookbook and delights in the food of Northern Mexico suffolknews.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from suffolknews.co.uk Daily Mail and Mail on Sunday newspapers.
♪ my back into your side ♪ - there we go. [chuckling] - the cabrito that we're eating, yesterday was a live goat. - ♪ oh, killer so graceful ♪ - we like it spicy. jalapeños and onions and, you know, fresh tomatoes. - if you got a bunch of gringos, it's perfect. [laughter] - how mexican is west texas? this is where it is. - on the other side of that mountain, 20 miles is the crow flies. - those flavors, those sounds. that's yours also, right? - oh, yeah. - i learned to talk spanish nearly before i learned to talk english. - it's the good vanilla from mexico. - old mexico or new mexico? - old mexico. - chuy's mother comes from mexico. south of ojinaga, right? - that's right. - and how long you guys been riding together?
you can go all the way to north dakota and find a flour tortilla, all the way to washington state. the flour tortilla is the one that traveled, not as much as the corn tortilla. okay. this is basically another form of unlevined bread. [ speaking non-english ] >> one of the most iconic dishes of northern mexico may also have crypto jewish origins. i grew up with it. i remember this. to avoid being found out by the catholic authorities crypto jews used cabrito, a young goat, instead of traditional lamb in religious feasts. this is definitely a kitchen tool right here. the young goat is fed exclusively on milk, which gives it its delicate flavor.
the cabrito, they don't overpower anything. [ speaking non-english ] >> and to finish those fresh flour tortillas. this takes me back to my kitchen in texas. it's like every childhood memory is wrapped up in a flour tortilla for me. [ speaking non-english ] >> so what is the characteristic?
yeah. it's amazing to think that two staples of north mexican cuisine, the flour tortilla and cabrito, may come from the legacy of centuries of jewish history here. i think it's so impressive that something so hidden is now at the forefront of gastronomy in nuevo leon. this is amazing.
the cabrito is served simply on the bone. [ speaking non-english ] >> it may not be a looker, but cabrito is all about the flavor. oh, my god. it's so soft from putting it in the oven for so long and then the grilling has that crispy skin. i think a lot of people may think that goat has a gamy taste, but it doesn't. it's very smooth and subtle. [ speaking non-english ] >> also the spices you put on
but we use it in everything. [upbeat music] oh, yeah, this is super fragrant. - so do you think this is the best oregano in the world? - we're gonna start a fight with italy, yeah? - [laughs] - oh, it smells so good. after roasting in the oven for 90 minutes, they crisp it up on the grill. and then how long do we leave it? - we'll leave it for, like, five to ten minutes. - okay. now we just wait. the cabrito is served simply, on the bone. - el cabrito.
my god! this takes me back to my kitchen in texas. it's like every childhood memory is wrapped up in a flour tortilla for me. - so what is the characteristic of a regio? - yeah. it's amazing to think that two staples of north mexican cuisine, the flour tortilla and cabrito, may come from the legacy of centuries of jewish history here. i think it's so impressive that something so hidden
- one of the most iconic dishes of northern mexico may also have crypto-jewish origins. i grew up with cabrito. i remember this. to avoid being found out by the catholic authorities, crypto-jews used cabrito, a young goat, instead of traditional lamb in religious feasts. this is definitely a mexican kitchen tool right here. [laughs] the young goat is fed exclusively on milk, which gives it its delicate flavor. - what's in your marinade? - oregano is obviously known as a very popular italian spice,
- it may not be a looker, but cabrito is all about the flavor. - delicioso, eh? - oh, my god. it's so soft from putting it in the oven for so long, and then the grilling has that crispy skin. i think a lot of people may think that goat has a gamey taste, but it doesn't. it's very smooth and subtle. - also that--the spices you put on the cabrito, they don't overpower anything. - and to finish, those fresh flour tortillas.