Cowboys und Chiliqueens

Cooking course in German
Cowboys and chiliqueens
Culinary delights from the USA-Mexico border region
with Lisa Shoemaker

A very special style of cooking has developed in the border regions with Mexico. Mexicans south of the border call this style "norteño", while those on the northern side of the border refer to it as "border cooking". Apart from the cuisine of New Orleans, it is the only major cuisine in the USA that is not based on Anglo-Saxon traditions. Santa Fé already existed when the Mayflower anchored at Cape Cod.

The program includes quesadillas, how to keep ribs juicy and how to cook chilli until it is nice and tender. And in addition to the treatment of meat (ribs/chilli), the main focus is on making your own dressings, salsas and sauces to add the final kick to meat and vegetables, and chefs in the southwest of the USA are particularly keen to experiment in this area!

Menu:

• We start with quesadillas
• Then each group prepares different salsas from fruits (depending on the season, from peach to mango to pineapple), tomatoes, chilies, avocados..., which we then eat with fajitas with juicy roasted chicken
• A BBQ sauce is prepared to accompany the tender braised ribs
• San Antonio Chili: braised ox cheeks (no mince!) with chiles, onions and spices, nothing else!
• Death by Chocolate: mousse with chilies, tequila and espresso

Lisa Shoemaker

Born a German-American in upstate New York, Lisa grew up between bread dumplings and hamburgers and now lives in Berlin, where she cooks and bakes with children, teenagers and adults. She also writes and translates cookbooks. Her own works: Let's Cook (for young people) and Cooking English and Cooking American from the series Dishes and their History. She has translated Cynthia Barcomi's books, among others.

Lisa Shoemaker won 2nd place in the ideas competition organized by the state of Berlin as part of its Zero Waste Strategy 2021. The sustainable use of food and energy is very important to Lisa and she enthusiastically passes on her experimentally acquired knowledge in all her cooking courses. And, of course, she cooks with organic food, using seasonal and regional produce wherever possible.