Sauces

Talk about what I was meant to ever do.
I was talking to an old line cook of mine who happens to have some Mexican heritage in his blood.
When I told him I was consulting with a Mexican themed restaurant his response was (more or less) " oh yeah, that makes sense, why wouldn't you ask a severely white, Scots Irish guy to come up with authentic Mexican cuisine?"
"Authentic Mexican Cuisine" being the catch there. Any breathing human can come up with Authentic Mexican Cuisine really. Once you read about it, practice it and STEAL it! You are reproducing Authentic Mexican Cuisine.
Or, Someone who cares, can research and practice old school recipes and bring them up to date to fit in with a new restaurants' ideas of what they are looking for.

I've been in love with deep southern cuisine for as long as I remember. And, actually, I didn't realize how much I have absorbed when it comes to it. The bits and pieces are the machine here. Knowing your chilies and how to use them are key. Sauces are the base, let me repeat that, Sauces are the base!
Corn, Chilies, Cheese.
I have a theory that I developed when I was a Saucier for Orient Express, anything can be turned into a Sauce, Soup or Vinaigrette.
When you loosen up your thoughts, it can be so. Actually, anything can be turned into almost anything. But, that's for further posts.
(but really, if you wanted to turn your left over chicken casserole into....say....Ice Cream? Why not? Ben and Jerry's would be salivating at the profit just to hear about it.)



So, Sauces are a part of me. I pride myself on understanding how and why sauces work and why they are necessary. So, Mexican cuisine is right up my alley.






Green Chili, Red Chili, "Buffalo", and neutral Red Chili.

Beef Short Ribs in Mole Sauce.