Ever wonder why your meats in stews do not get tender?  Or, why  your flan is rubbery with little tunnels or how to work with green chile?  Answers to these questions and many, many more will be shared in my week long class next week, which is on a sale price of $350.00 off until late Thursday. If you can't make the week long class, the next weekend class is July 25-27, which has three instead of five sessions.

Southwest cooking has its roots in a blend of Spanish and native American cooking with other European culinary influences.  The foods of New Mexico were developed by the cross influence starting in the 15th century,  when the earliest settlers came from Spain, after landing in Mexico.  Originally, they came to avoid religious persecution.  The population in Southwestern Spain traces their ancestry back to the MIddle East, where Catholicism was not practriced.   

After the King of Spain made the emancipation proclamation, those that were not Catholic had to become so or leave.  About that time, Christopher Columbus came along and got the King of Spain to fund his exploration to prove the world was round.  Those not wanting to become Catholic became passengers on his voyages. 

What sparked the Spanish to go north was the King made a deal with them that the more land they could place the flag of Spain on, the more land. each would get in land grants.   The village of Chimayo, NM has the distinction of being the furthest north the earliest settlers went. 

Just for the record, the use of chiles and their sauces is credited to the native or Pueblo Indians of New Mexico.  Any food using corn evolved from the Native Mexicans and New Mexicans.  The Spanish contributed hogs, sugar and wheat, among other culinary ingredients.

In my classes, I love sharing the influences for dishes and overall culinary history as well as cooking hints and tips.  And for the week long class you will receive a copy  of my Jane Butel's Southwest Kichen, which is recognized by Publisher's Weekly as "The Bible of Southwest Cooking", plus an apron and a frameable diploma.

Here's a recipe to enjoy --

PERFECT GUACAMOLE

Guacamole at its best! For greatest flavor, appearance and keeping quality – always cut avocados with two knives into coarse chunks about 1/2 inch square.  (Just for the record, the New York Times called my Guacamole "perfect".)

Yield: 4 servings

2 ripe avocados (preferably Haas)

½ teaspoon salt

1 clove garlic, finely minced

1 teaspoon freshly squeezed lime juice, or to taste

1 medium-size tomato, chopped

¼ cup finely chopped Spanish onion

1 medium fresh jalapeno, minced

2 Tablespoons coarsely chopped fresh cilantro

1. Halve the avocados; scoop pulp into a bowl. Coarsely chop with two knives. Add salt and garlic; then slowly add lime juice to taste.

2. Fold in tomato, onion, chiles and cilantro. Let stand a few minutes before serving to allow flavors to blend.

3. Taste and adjust seasonings. Some like spicy guacamole, while others like it quite mild. Often piquancy is best determined by the other foods you are serving. If some like it hot and others don’t, a solution is to serve a side dish of spicy salsa.

4. Serve guacamole in a Mexican pottery bowl and garnish the top with a few tostados thrust into the top. Serve with a basket of tostados. As a salad, serve over chopped lettuce and garnish each serving with a cherry tomato.

Note: Many myths seem to abound about placing an avocado pit in the guacamole to keep it from discoloring or oxidizing. I don’t find that to work so well. Covering the guacamole well or sprinkling it with a few drops of ascorbic-acid mixture, the mixture used to prevent darkening in freezing fruits works better. Be careful not to add much of the acid, as it can be slightly sweet.

All recipes reprinted with permission from Jane Butel’s publishers.