How Dallas Gained After the Swiss Immigrated to Mexico and Began Cooking
Grupo Sanborns is a large department store, pharmacy, retail and restaurant chain. Headquartered in Mexico City and employing some 18,000 workers, Sanborns was founded in 1903 by California immigrants Walter and Frank Sanborn, who also established the country's first soda fountain. Think Wal-Mart with a better food court and you've got the idea. But unlike the pride of Bentonville, Arkansas, Sanborns has actually impacted culinary history when one of its Swiss-born chefs allegedly created enchiladas suizas.
|Enchilada Suizas or Swiss-Style Enchiladas|
When preparing this delicacy, chicken breast is the meat of choice. Contrary to popular belief, Dallas icon Stephan Pyles doesn't spend all his time chowing down on such high-flung dishes as Black Bean -Goat Cheese Enchiladas with Mango Relish. He's also a major Tex-Mex fiend who loves chicken enchiladas. In his book The New Texas Cuisine, he notes with obvious relish, "I judge the quality of Tex-Mex restaurants by their chicken enchiladas, just as truckers judge truck stops by their coffee. Chicken enchiladas are one of my favorite foods, and I try to track some down every two weeks or so."
Pyles restraint is admirable. Many of us cannot last two days without Tex-Mex, much less two weeks.
Believe it or not, Chicago is a growing hotbed of Hispanic cuisine, with food writer, restauranteur Rick Bayless the resident guru. His recipe from Mexico: One Plate at a Time includes ripe tomatoes, fresh hot green chiles (either serranos or jalapenos), chicken broth, onion, salt, coarsely shredded cooked chicken (preferably grilled, roasted, or rotisserie), shredded cheese, cilantro, and tortillas. He employs homemade crema, crème fraiche, or heavy whipping cream to create the bechamel-style sauce that gives the dish its sinfully rich texture and signature flavor.
|Oak Cliff's inside.|