Word: mex
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Perhaps it is more than just images. In Las Cruces, N. Mex., where the road west finally abandons the Rio Grande, I talk with historian Louis Sadler. "Americans have never really had to deal with fixed borders," he says. "Europeans have had centuries of experience, but until recently in the U.S. there was always room for expansion. I think we are still working out how to deal with borders and other cultures." Farther west in Tucson, Dr. Michael Meyer, director of the Latin America Center at the University of Arizona, points out the inordinate influence of American culture. "I doubt...
...City's hot Cafe Iguana where a 16-foot crystal iguana named Ava Gardner dangles over the bar. The restaurant is divided into seven "vacation spots," including a tropical bar complete with a thatched roof. Proprietor Joyce Steins calls the offerings "vacation cuisine, or performance food," with a Tex-Mex accent. An interesting touch: a garnish tray with chopped black olives, onions, pickled carrots, jalapeno peppers, pico de gallo and cilantro is placed on every table. Observes Steins: "Americans crave an alternative to catsup. We place these condiments on the table the same way other restaurants place salt and pepper...
...lunch, dine and snack on two tons of squid < in infinite variations: crisply fried; elegantly sauteed in olive oil with tomatoes and green peppers, then flambeed with brandy; grilled on skewers as Thai satays, Japanese teriyaki or Middle Eastern kabobs; filling empanadas, the South American pastry turnovers, and Tex-Mex burritos; marinated with hot chili peppers in Latin-American seviche; sprinkled atop pizza, pasta and the Italian deep-fried pastry here called speengies but more authentically known as sfingi; formed into "meatballs" and burgers or stirred into a creamy, vegetable-flecked chowder. And more...
...your fill of creole gumbo and Cajun blackened redfish? Fed up with Southwestern blue cornmeal tortillas, Tex-Mex refried beans and California's baby vegetables and grill-scarred swordfish? Then consider traveling north by northwest to Seattle, where yet another new American regional cuisine is bubbling along. Having simmered slowly over the past eight or nine years, this vibrant, young-spirited cooking is now beginning to achieve finish and form. Whether dubbed Northwestern (because of its almost religious dedication to local products) or Pacific Rim (because it draws inspiration from both Asian and West Coast shore communities), this cuisine...
...Talking Heads, is a tuneful advance over their exceptional debut last year, Love & Hope & Sex & Dreams. They give those roots a few strong twists, then tie them in tight rhythmic knots. Say About Love could almost come from some rediscovered master of a Buddy Holly session in Clovis, N. Mex. What It Feels Like moves like a cat burglar, sounds fresh as tomorrow and -- well, feels like the future...