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3-minute interview with acclaimed Chef, Iliana De La Vega reveals the aesthetics of cooking. It's very personal, it's cultural, intellectual. A personal expression based on the belief that the the food we eat "has a soul."
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Chef Iliana De La Vega, acclaimed authority on Mexican Cuisine, explains the Spanish and Arab influences on Mexican Cuisine. Noting her philosophy of cooking, she advocates not covering up flavors with heavy lard and fats. Techniques of roasting, charring date back to pre-Columbian times. But the final test of fine Mexican cuisine is the taste, delicious, rich and harmonious.
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Chef and Author, Melissa Guerra, champions the regional cuisine known as TexMex. South Texas used to be Mexico and when the political border changed, the history, culture and cuisine remained the same. It's a question of identity and recovering traditional delicious food.
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Chef and author, Melissa Guerra, identifies the Mariame Indians of Texas, the Comanches and others in the roots of today's TexMex cuisine. Melded with the Spanish influence, this delicious cuisine is growing in importance. Like all cultural cuisines, "It can fix the world!"
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Critically acclaimed Chef Iliana De La Vega speak out about Mexican restaurant food in the USA. The Chef links food to people and culture. Her call is for “no more burros!” Delicious taste is in. Fake stereotypes are out.
notes on cooking
3 minutes with a Chef, food filmmaker or food activist.
The series will cover: Trends in food pathways. Social issues around food conglomerates, kitchens, farms, labor and entertainment. Recipes from inventive, aware chefs.
Delicious food is In. Fake stereotypes are Out.
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