A while back I bought a tub of manteca- or pork fat- from a local Mexican market. She cites corn as a symbol of shared sustenance: moonshine, hominy, pozole, animal feed, tortillas, and cornbread. Now aisle six includes bags of masa and frijoles pintos. Box 1848  |  University, MS 38677  |  info@southernfoodways.org, Oct. 1-31, 2020: Each Saturday in October. This is partly due to the geographic realities of a deeply rural place. A while back I bought a tub of manteca- or pork fat- from a local Mexican market. Lopez tells me about the foods he eats at home. I am the only customer in the restaurant. Popooch. Most of that growth is in the central Bluegrass region. I’m standing in my favorite aisle of IGA supermarket in Manchester, Kentucky. Armour lard is one of the healthiest cooking fats you can buy. A Kentucky supermarket display underscores shifts in Appalachian foodways. Almost every town in Eastern Kentucky, no matter how small, has at least one Mexican restaurant. I’ve recognized Fischer’s labels since I could sit up in the grocery buggy. Cut the fat into 2.5cm pieces (don’t use a grinder, even if the fat is frozen as you will only end up with a messy grinder that you want to throw out the window rather than clean). Source(s): manteca lard pork: https://biturl.im/J39P5. By Lora Smith. Home-rendered lard is one of cleanest cooking fats you can work with and I use it all the time, but of course I am kind of biased because I no longer fear the lard And note that the lard you’ll find in the baking aisle of the supermarket is typically hydrogenated to make it shelf safe. Gravy is our journal and podcast duo of original narratives that are fresh, unexpected, and thought-provoking. Lard is not only out of favor, it's even considered a derogatory word. Manteca is rendered at a higher heat and usually contains a few small scraps of pork included leading to a more porky flavor compared to a white lard. Apple and cherry hand pies fried in Fischer’s lard, their sliced pickled bologna on white saltine crackers with a shot of hot sauce on top, or their signature briny pickled egg as a late-night snack. Favorite. Fischer’s products are full of nostalgia for me, and I’d reckon for many rural Kentuckians. In fact, studies show lard is a better source of these fats than butter, coconut and corn oil. So, it will be tasty for most Mexican recipes, but too strong for, say, pastry. The land here is like origami. The growth is slower in Eastern Kentucky. Port cities located in the Corn Belt drove a slaughterhouse boom along the Ohio River Valley in the early nineteenth century. Without corn, there is no country. I stop for dinner one night on my way home from work. We're not going to get into how or why this happened -- though Crisco and Upton Sinclair have gotten most of the blame -- we'd just like to focus on bringing this glorious cooking (and baking) fat back into people's kitchens. “So, we’re making the kind of Mexican food you like.” On El Dorado’s menu this includes items like jalapeño poppers, a “fiesta salad,” and “The Azteca,” a large flour tortilla filled with rice, refried beans, pico de gallo, and chicken or beef. Our culture, including our agriculture and foodways, continues to adapt and evolve, too. “You can get everything there!” He adds that an entrepreneur with a truck makes weekly rounds to help restaurants stock up on spices and ingredients not readily available. Lard also has less of the stuff you don’t want, like saturated fat. The fluorescent lights flicker overhead. He points to my corn tortillas. She saw the connections early on. It’s no coincidence Fischer wound up in the meatpacking business. Hi All, I'm living in the midwest (Madison, WI), and so far have not been able to find the kind of lard I used to get at Mexican markets in Los Angeles (it came in tubs in the meat department, and I believe it was freshly rendered lard, and it was perfect for Mexican cooking). Maybe then we’d see crock-fermented sour corn and huitlacoche as equal representations of Appalachian cuisine.