Duck Serves As Tasty Lesson: A Crash Course in Mexican Cuisine A spicy and succulent duck breast steamed in the dried skin of an agave plant and served with side salad was created as part of a cooking demonstration for students at the Culinary Institute of America. Top chefs from Mexico visited the school this week to guest lecture in the Cuisines of the Americas class and give cooking demonstrations for the larger student body. Hispanic foods and beverages in the United States were an $8 billion market in the last year, according to consumer research firm Packaged Facts. By 2017, that number may reach $11 billion, the Associated Press reported. poughkeepsiejournal/article/20131018/FOOD/310180030/
Posted on: Fri, 08 Nov 2013 16:56:04 +0000
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