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“The Story of Salvadoran Food” by Alicia Maher

The Culinary Historians of San Diego announce an online presentation of “The Story of Salvadoran Food,” by author Alicia Maher via Zoom, at 10:30 am on Saturday, October 17, 2020. The event is free and open to the public.

Take a journey into El Salvador’s rich culinary history. When the Spanish Conquistadores arrived at the beginning of the 16th century, a new agriculture burgeoned in El Salvador. These new ingredients — animal and vegetable — took root, and European ways of cooking interconnected with native ingredients and dishes. Thus, a rich, distinct, and authentic Salvadoran cuisine was born. Alicia Maher discusses the influence of migration, ecology, politics, religion, holidays, and even fast food in Salvadoran cooking.

10:30am – 12:00pm
Saturday, October 17, 2020
Online / Virtual

About Alicia Maher

Alicia Maher is the bilingual author and publisher of Delicious El Salvador, the Gourmand Winner’s “Best First Cookbook in the World” 2014, and “Best First Cookbook in the World in the last twenty-five years” 2020. She translated Delicious El Salvador into Spanish, El Salvador, Sabores Deliciosos. Both cookbooks fill a cultural void for the Salvadoran community in the USA, the second-largest Hispanic group in the United States.

Alicia was born and brought up in El Salvador and has made Los Angeles her home since 1986. Alicia holds a BA in Art History from UCLA. She teaches online private cooking classes, and at Surfas Culinary District, In 2016, she was a featured chef at Latin Food Fest in Los Angeles. Alicia, known as “El Salvador’s Culinary Ambassador” is also the founder of DeliciousElSalvador.com. and is writing her second Salvadoran cookbook. She is married to Joseph Maher, an attorney. They are the parents of three wonderful sons.

Alicia’s Books

El Salvador: Sabores Delicioso

Video

Salvadoran Recipes by Alicia Maher

DeliciousElSalvador.com

Salvadoran Beef patties in Tomato Gravy

Beef Patties in Light Tomato Gravy

Serves 4-6

These beef patties are full of flavor and juices. They are also kind on your wallet because ground beef can come from some of the least expensive cuts of meat. But these humble ingredients are transformed by this recipe into a delectable and delicious dish. It is also a perfect way to include vegetables into a young child’s diet because the bell pepper and tomato are combined in the beef patty.

For the Beef Patties:

2 pounds lean ground beef

½ cup minced onion

½ cup minced tomato, seeds removed

½ cup minced green bell pepper, ribs and seeds removed

3 tablespoon all-purpose flour

2 eggs

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 tablespoons vegetable oil

For the Tomato Gravy:

½ cup minced onion

½ cup minced tomato, seeds removed

1 tablespoon all-purpose flour

2 teaspoons beef bouillon

½ cup minced cilantro

1½ cups water

Preparing the Beef Patties
In a deep bowl combine the ground beef, onion, tomato, green bell pepper, flour, eggs, salt, and black pepper. Mix well and shape this mixture into 24 equal patties.

In a large saucepan, heat the vegetable oil over a medium to high flame until hot but not smoking. Brown the meat patties on each side for about 1 minute turning only twice. Remove the patties from the pan and set aside. Keep the drippings in the pan.

Preparing the Tomato Gravy
Using the same saucepan, reduce the flame to medium, and add in the onion, tomato, flour, beef bouillon, and cilantro. Combine well, cook and stir for about 1 minute, and then slowly whisk in the water. Increase flame to medium-high, continue whisking and bring the light gravy to a boil.

Final Cooking
Return the meat patties to the boiling gravy and immediately reduce the heat to medium. Cover and cook the patties in the gravy for 20 minutes.

Recipe and introduction from Alicia Maher’s cookbook, Delicious El Salvador.

About the Culinary Historians of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. Membership in this non-profit organization supports both CHSD activities and the culinary collection of the San Diego Public Library.

The event is finished.

Date

Oct 17, 2020
Expired!

Time

10:30 am - 12:00 pm

Cost

Free

Location

VirtualLocation

Organizer

Culinary Historians of San Diego
Email
[email protected]
Website
https://chsandiego.org/

Speaker

  • Alicia Maher
    Alicia Maher
    Author

    Alicia Maher is the bilingual author and publisher of Delicious El Salvador, the Gourmand Winner’s “Best First Cookbook in the World” 2014, and “Best First Cookbook in the World in the last twenty-five years” 2020. She translated Delicious El Salvador into Spanish, El Salvador, Sabores Deliciosos. Both cookbooks fill a cultural void for the Salvadoran community in the USA, the second-largest Hispanic group in the United States.

    Alicia was born and brought up in El Salvador and has made Los Angeles her home since 1986. Alicia holds a BA in Art History from UCLA. She teaches online private cooking classes, and at Surfas Culinary District, In 2016, she was a featured chef at Latin Food Fest in Los Angeles. Alicia, known as “El Salvador’s Culinary Ambassador” is also the founder of DeliciousElSalvador.com. and is writing her second Salvadoran cookbook. She is married to Joseph Maher, an attorney. They are the parents of three wonderful sons.