Authentic Recipes Quotes

In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.

I'm a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them - literally.

I'm really Americanized. The only real Latina thing I do is cook rice and beans with chuletas and tostones. I do the healthier version of what my grandmother would have made: a lot less salt, a lot less fat, a lot more vegetables. Sometimes I serve it with brown rice, which is, like, sacrilegious.

I don't make mole everyday nor do I cook Mexican food every day.

I'd like to have any sort of Mexican or Italian food any time of the day!

Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too.

I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.

I don't eat fast food often, but I love tacos. I could write prophetically about how perfect the taco is.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

The greatest contribution to the Mexican table imaginable

Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.

My goal and my mission is to cook the home-style food that I grew up with - simple, straightforward, inexpensive and homemade tortillas. Nothing fancy and no cream based sauces - just tomatoes & chiles and nothing pre-processed.

Nando's is a casual restaurant rather than a fast-food one - another aspirational touch. The food is energetically spiced, where so many of its competitors are bland and grilled to order, where the competition fries food and then lets it sit around.

I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.

There a great ethnic cuisine available to you in Chicago.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.