Mexican roulades

Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Barbequed Pulled Pork

A Southern tradition

The history of barbecued pulled pork is deeply rooted in the culinary traditions of the Southern United States, particularly in regions like the Carolinas and Tennessee, where barbecue holds a special place in the culture. Barbecue itself has a long history, with roots tracing back to Indigenous cultures in the Americas who used smoking and slow-cooking techniques to preserve and flavour meats. When

European settlers arrived in the Southern colonies, they encountered these cooking methods and adapted them to their own tastes and ingredients, resulting in the distinctive style of American barbecue that we know today.

Pulled pork likely originated as a practical way to utilize tougher cuts of meat, such as pork shoulder or pork butt. These cuts were slow-cooked over a low flame or smoked for several hours, allowing the tough connective tissues to break down and the meat to become tender and flavourful. The technique of “pulled” pork involves shredding the cooked meat into small pieces using forks or other utensils. Over time, different regions developed their own variations of barbecued pulled pork, each with its own unique flavour profiles and cooking techniques.

In this tradition, our recipe for barbecued pulled pork will not disappoint. So light up the barbecue, put on your chef’s apron, and let’s make barbecue pulled pork that will have everyone asking for seconds.

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Using Chillies in Mexican cooking.

The History Of Chillies in Mexico

The fact that we call Chilis, Chiles or Chillies (in UK English)   stems from the word “ Chīlli  ” from the  Nahuatl language, which says it all. This was the language of the  Aztecs before the  Spanish conquest of Mexico.  When considering that Nahuatl had been and still is (in certain parts)  spoken there for 1000s of years before the Spanish invasion of Mexico, it shows just how close the Mexicans are to the very beginnings of the story of the Chilli.

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