A Review of Capital Cooking’s Maestro Grill by Chef Tony Matassa The Skinny: Excellent grilling performance; Hybrid Radiant System; Grease Manage
What do well-known Mexican dishes like enchiladas, chilaquiles, and tacos have in common (aside from being delicious)? They all count tortillas as their keystone ingredient. The tortilla, a thin flatbread made from corn or wheat, is a staple of Mexican and Central American cooking. Although the packaged flour tortillas we find at every grocery store are mainstream, the traditional tortilla has a history that dates back thousands of years.
Mayan legend tells a story of peasants in ancient times that created the tortilla to appease a hungry king. Although this tale has never been proven, the claim of the tortillas origin dating back to antiquity is accurate; the first tortillas were discovered in approximately 10,000 BC. Grinding whole kernels of corn and maize into a cornmeal, the dough was then rolled into small balls, flattened by hand, and cooked over earthenware to create a flatbread that the Aztecs called tlaxcalli. When Spanish conquistadors arrived in the New World in 1519, they renamed these breads tortillas, or “little cakes.”
Nowadays, tortillas have become the #2 packaged bread product sold in the USA, beating out muffins and bagels. Aside from traditional uses, tortillas have been reborn as an important element of Tex-Mex cuisine, and as an alternative to sliced bread. Deep friend or baked tortillas have found new life as tortilla chips, the quintessential party food.
Ready to look at tortillas in a new light? Try your hand at making your own, or incorporate store bought tortillas into delicious Mexican inspired dishes like this one from kitchen designer Rebecca Reynolds, which won Best Entrée in the Designer Cookoff at Dwell on Design 2012 this past June. Co-sponsored by Capital Cooking & American Standard, Capital’s booth was turned into a live kitchen for spectators & media alike. This cookoff saw six designers and food/design bloggers go head to head in a battle of taste and presentation using Capital Cooking’s Culinarian range. Heading one of the teams, Rebecca Reynolds, Owner of Culinary Kitchen Designs in Greenwich, CT, was joined by Lori Gilder, Interior Designer, Principal of Interior Makeovers in Beverly Hills, and Jennie Cook, local food advocate and blogger, owner of Plant Based Parties/Vegan Events in Los Angeles.
Rebecca Reynolds has been designing kitchens for 18 years. Growing up in an Italian family, cooking, eating and sharing food is a part of who she is, which is why she always endeavors to create a kitchen environment that encourages cooking, entertaining and sharing great times with family and friends. Rebecca believes that a kitchen is a very personal and intimate space, and always considers herself honored when hired to impart functional and fabulous changes in a person’s home.
COWGIRL CHICKEN JALAPENO Enchilada Casserole
“spicy cowgirl style is key to a perfect dish”
This dish is lovely topped with a tsp. of crème fraiche and a small scoop of fresh guacamole. Serve with warm bread and salad for a wonderful meal.