(US-nv) Returning to the area's vegetarian roots
- A few weeks back, we had the privilege of cooking for a group of
people who felt strongly enough about Virginia City's historic
preservation to throw down $120 per plate. The dinner was part of the
"Parties of the Year" series to aid in the ongoing restoration of the
Fourth Ward School. It was held at the St. Mary's Art Center,
originally the town's hospital and itself the beneficiary of much hard
work and harder earned dollars.
Another thing you wouldn't expect to find here in the middle of beef
country is vegetarians, but we get them. The dish which follows
includes two of the trilogy of early Mexican ingredients - squash and
corn - the third being beans.
Bear in mind that before the arrival of the Europeans in the mid 1500s
with their practice of raising animals for food, there wasn't much
meat on the menu. With the exception of the unfortunate rabbit, fawn
or fowl to wander into their sights, the natives of Mexico were for
the most part vegetarians.
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