While reading every word I was transported to the moments where Worcestershire made it's way to Mexico. I personally love to cook with Worcestershire sauce and being an Indian it fascinates me more that it's origin has got some traces back to India.
My first taste of Lea and Perrins was when I was 8. Just had it on a burger 2 days ago. A satisfying, fun article. A good NY steak must stand on its own without condiments, and yet, I always eat a quarter of it with L&P.
Mind BLOWN. First because I can't believe people are putting Worcestershire sauce on pizza (I would like give it a go though) and second, because I'd forgotten all about clamatos. A friend from Canada (living in the UK) made me one about 10 years ago — oh boy was it strange, in a good way!
While reading every word I was transported to the moments where Worcestershire made it's way to Mexico. I personally love to cook with Worcestershire sauce and being an Indian it fascinates me more that it's origin has got some traces back to India.
My first taste of Lea and Perrins was when I was 8. Just had it on a burger 2 days ago. A satisfying, fun article. A good NY steak must stand on its own without condiments, and yet, I always eat a quarter of it with L&P.
Mind BLOWN. First because I can't believe people are putting Worcestershire sauce on pizza (I would like give it a go though) and second, because I'd forgotten all about clamatos. A friend from Canada (living in the UK) made me one about 10 years ago — oh boy was it strange, in a good way!
Brand cook books ruled 80's and 90's mexican kitchens, and they generate this kind of international way of cooking but in a very contextualized way.