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Cooking with ABC13: GOYA, Mango Glazed Turkey Breast
ABC13 and Goya Foods have teamed up to bring you a new recipe that’s sure to take your holiday feast to the next level! David Nuno is in the GOYA kitchen showing us how to make his Mango Glazed Turkey Breast Recipe.
This Week’s Recipe: Mango Glazed Turkey Breast
Ingredients
4 boneless, skinless turkey breasts, each sliced in half lengthwise
1 Cup GOYA Mango Chunks
3/4 Cup GOYA Mango Pulp
1 TBSP GOYA Olive Oil
2 TBSP GOYA agave
1 TBSP GOYA Minced Garlic
Dash of GOYA sea salt
Dash of pepper
Instructions
-Preheat oven to 350 degrees.
-In a small pan, sauté garlic in oil for 2 minutes and set aside.
-Place turkey breasts in baking dish and place Mango chunks around them.
-Drizzle turkey with agave, mango pulp and sprinkle with sautéed garlic, sea salt and pepper.
-Bake about 45 minutes until turkey is done throughout.
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The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream. Learn more about GOYA Foods.
How Roberto’s Taco Shop became a Southwest chain, phenomenon
ANAHEIM, Calif. — Roberto’s, Alberto’s, Filiberto’s, Juanberto’s … If you have lived in or around the Southwest states, chances are you’ve seen a variation of a “Berto’s” Mexican fast-food restaurant, the majority possessing an identifiable orange and yellow color scheme and a logo in a cursive font.
Over the years, variations of the restaurant — we’ll explain how and why there are so many — are commonly defined by its carne asada burritos, beef tacos and rolled taco combination plates, among other savory Mexican food items.
It’s hard to miss and what you see is what you usually get anywhere there may be one.
The concept originates from Roberto’s Taco Shop, a family-owned fast-food restaurant that initially opened its doors to San Diego in the late 1960s.
The founders were Roberto, the shop’s namesake, and Dolores Robledo, who immigrated from the small town of San Juan del Salado in San Luis Potosí, Mexico.
One of the nation’s first Mexican fast-food chains, the family-run Roberto’s Taco Shop introduced an innovative blueprint that would spur copycats and imitators in the Southwest and even abroad.
More than 70 variations have been reported across the Southwest states and the majority are owned by people who originate from the same region in Mexico that the Robledos are from. Roberto would encourage family members to work with him and eventually advocated for them to open their own shops once they got familiar with the system he helped establish.
“My father was from the frame of thought that this is the land of opportunity. And if you’re willing to work hard, there’s enough business to go around,” recalled Jose Robledo, 52, the youngest of the 13 Robledo children. “He was always there to lend a helping hand to everybody who wanted to get into the business.”
An American immigrant dream
Roberto first came to the United States in the mid 1940s under the Bracero program, which allowed millions of Mexican men to legally work in the country through short-term labor contracts. He would later hold multiple jobs, including being a waiter, working in construction and washing cars on the weekends. When he brought his wife and their children over, Dolores would pack sardines at a cannery and wash hotel industry towels for a linen company.
In 1964, the family purchased two adjacent homes in San Ysidro, near the US-Mexico border. One house was where they lived, the other was converted into a tortilla factory to make corn and flour tortillas to deliver to other restaurants. They also sold bean and cheese burritos, chile verde (green chile) burritos and chile colorado burritos at that time.
“At first, that’s all they sold,” said Reynaldo Robledo, 57, the 12th of the Robledo children.
The Robledos would eventually acquire four businesses and operate them under the original establishment names such as La Lomita and El Gallito.
It wasn’t until the fifth shop they purchased, a hamburger joint, that they would rename it “Roberto’s #5” under Roberto’s name.
“It was the first Roberto’s … from there forward, all the restaurants we opened were Roberto’s Taco Shop,” said Reynaldo, who grew up working in the family business as a cook.
The business became a rite of passage for Reynaldo and his siblings; at the same time, his father encouraged workers from his ranch to open their own shops.
Reynaldo has franchised Roberto’s Taco Shop in Nevada and says there are 60 stores in the region. Plus, there are also 20 shops in California and one in Texas, all owned by the original family.
But that’s just part of it. More than 70 ‘Berto’ variations have been documented across the Southwest — and there’s a possibility there are more that aren’t using the “Berto’s” namesake, according to several family members.
“All of those people are from where my dad’s from,” Reynaldo said.
While other shop owners may become upset about people copying and imitating their own restaurant, Roberto welcomes it.
From Roberto’s to Alberto’s
Here’s how the “Berto’s” variation came about.
Roberto prided himself on the fact the restaurants served fresh food made daily, a standard he held at all of the shops he owned and rented others to — and one that continues today by his children. When Roberto found out that relatives weren’t serving food with fresh ingredients at one shop they rented from him, he wasn’t too happy.
“My dad told them to change the name. And that’s where Alberto’s came,” Reynaldo said referring to the first variant. “The saying goes that on their
‘Surprisingly tasty’: putting Neanderthal cooking to the test | Neanderthals
Pity the Neanderthal chef. With only rudimentary cooking implements – a hot rock, some scraps of animal skin, perhaps a favored prodding stick, plus stones for pounding, cutting, scraping and grinding – their hands must have been a scarred mess, and the woodsmoke from the hearth must have played havoc with their eyes. However, according to research published this week, they did at least have access to a smörgåsbord of ingredients.
Gone is the stereotype of Neanderthals tearing into raw tubers or gnawing on a leg of roasted animal meat. Microscopic analysis of ancient food scraps unearthed from a hearth in Shanidar Cave, in Iraq, has provided the first real indication of complex cooking – and thus of food culture – among Neanderthals.
So, what did a Neanderthal meal taste like, and how easy was it to prepare? On a rainy afternoon in urban Bristol, I decided to find out.
According to Dr Ceren Kabukcu, of the University of Liverpool, who carried out the analysis, a typical dish would probably have contained a pounded pulp of pulses, nuts and grass seeds, bound together with water and flavored with bitter tannins from the seed coats of pulses such as beans or peas, and the sharp taste of wild mustard.
Gathering such ingredients must have been time-consuming. “There are lots of species out at Shanidar in the savannah-type vegetation, and I’d guess the Neanderthals would have gathered whatever they came across and cooked with it,” said Prof Chris Hunt, of Liverpool John Moores University, who coordinated the excavation.
While lacking easy access to a savannah, I do have the convenience of several health food shops and a Turkish mini-mart within minutes of my house. Sadly, these didn’t stock terebinth (wild pistachio) or bitter vetch (a legume), but commercial raw pistachios and puy lentils provided acceptable substitutes.
Tucked away at the back of our larder, I found a half-empty packet of fava beans with a use-by data of 2010 – not quite neolithic, but ancient enough.
Kabukcu and Hunt suggested combining these – or other types of dried beans or peas (not marrowfat) – with an ancient whole grain such as spelt, einkorn wheat berries or barley, in default of grass seed. Neanderthals also used wild almonds and mustard seeds in their cooking, so I plumped for commercially grown equivalents.
Hunt counseled against the addition of salt. He said: “The Neanderthals had no easy access to salt in the region and would have had to cross the Zagros mountains to get to the nearest source. It is thought they got their dietary salt from eating the flesh of animals.”
The beans, lentils and grains all require soaking overnight – but what to soak them in? For authenticity, Hunt suggested using a leather pouch. But who, besides being an archaeologist, possesses a leather pouch? I contemplated using a scrap of artificial leather left over from Halloween, and even an old shoe. Eventually, I settled on a wooden bowl, having been assured that Neolithic wooden bowls might have been a thing.
With my ingredients soaked and softened, my mind turned to pounding. When the researchers attempted a similar feat near their excavation site in Iraq, they used locally sourced (and rather soft) limestone to pound and grind their ingredients. “It meant that the results were really rather gritty,” Hunt said.
Valuing the integrity of my teeth, I opted for a stone pestle and mortar. Even using this, grinding together the ingredients took considerable effort – particularly the wheat grains.
I combined this beige-brown mixture with several tablespoons of water to create a coarse sludge, which I carried outside to my fire pit and shaped into thin patties on top of a large rock surrounded by wood and charcoal buckets.
Sheltering under an umbrella while bitterly regretting not having access to a cave, I cooked my patties until their surfaces had turned golden brown and I was convinced the insides were thoroughly heated through. Some beans contain toxins that need to be destroyed through cooking, so anyone thinking about recreating this recipe should take care.
The result was