Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
Alegra Smeke's Passover table includes a matzah meat pie; guacamole; chile güero encurtido, a mix of slices of carrots, tomatoes and red onions with olive oil, salt and lemon; and kibbeh, balls of meat mixed with toasted pine nuts and rice.
PACHUCA, Mexico (JTA) - Like other Jews around the world, Alegra Smeke turns to traditional foods during Passover. For her that means Syrian dishes with a side of salsa.
Smeke is a chef and former president of a Zionist women's group who lives in Mexico, which has long been a hub of culinary fusion.
Immigrants, conquering forces and other cultural influxes have left their mark on the country's diverse cuisine over hundreds of years and in return incorporated local flavors and ingredients into their own cooking. For one prominent example, see tacos al pastor, a national staple, which was create...
Reader Comments(0)