Welcome to yet another experimental Ruby Peru literary endeavor. Don’t hang up! It’s an audio-cookbook. You’re going to love the concept. First, of course you’ll need recipes written down, which you’ll get. But the main draw is that while you’re cooking, you get to listen to a conversation taking place on a foodie road trip. In this case, we’re introducing Mitch Reed, Cajun cook extraordinaire, to Ruby Peru’s favorite Southwestern cuisine.
Green Chile versus Cajun Spice
We’ll be talking, podcast style, about Mitch’s initial reaction to a food that is also rich in spice, heavy on the meats, and all-in when it comes to rice and beans. There are a lot of similarities, yet I’ve never heard it said that Cajun food and Southwestern cuisine taste the same. So, let’s explore that. We’ll be bringing in special guest chefs and foodies to comment specifically on the ingredients and techniques for Southwestern specialties such as roasted chiles, posole stew, homemade tortillas and the like. Are there Cajun equivalents to these delicacies? Let’s explore that, too.
Why listen to a New Mexico cookbook?
The concept of an audio-cookbook is to give you, as a household chef, something inspiring to listen to while you cook these delicious meals. You’ll hear from local chefs who provide tips and insights that just can’t be listed in a recipe. Sure, I could write it all into a book, but then you’d have to read the book before or after you cook the food, and who has time for that? This way, you take in the recipes, the road trip, the conversations, and the local music all at once, while you’re preparing your meal. Meanwhile, you’ll enjoy the suspense, the revelations, the surprises, and the heartwarming moments of a ten-day trip through one of the greatest road-tripping regions of America: the beautiful desert Southwest.
A foodie comparison of growing up Cajun versus a Southwest lifestyle.
From Santa Fe, New Mexico down to Tucson, Arizona, the trip will explore the deep-fried tacos of Espanola’s famous El Parasol, Horseman’s Haven’s famous smothered burritos, and Santa Fe’s own homemade tortillas from Alicia’s. We’ll head south and check in with the mysterious town of Truth or Consequences as well as all the greasy spoons we can find along the way to Hatch, world famous for its green chiles. Finally, we’ll brave a drive across desolation alley to explore the tastes of Tucson, Arizona, both traditional and contemporary. If you aren’t already on my email list, feel free to sign up on this web site to make sure you don’t miss any updates. The trip begins tomorrow!