The salad was prepared with a special variety of cabbage which tasted like pickled radish and was served with a range of other green vegetables and nuts. The salad was beautifully made and definitely one of the best salads I ever ate.
The last thing I ate was Prickly Pear Cheese Mousse. This was made up of creme cheese and juice of prickly pear which grows abundantly on cactus plants in the dry regions of Arizona. The mousse was a little sour and tasted delicious.
Though I have been living in the USA for a few months now, I never got a chance to try out Native American food before this. I have eaten a lot of burgers and sandwiches but the Native American food was nothing like the regular American food. I really enjoyed eating all this food I had never eaten before.
The food was prepared as a part of a cooking demonstration in which the chef was involved. He was cooking on an oven-top and we could see it in a mirror on which the food was getting reflected. As he was cooking, he was telling us stories behind some of the ingredients used in the preparation of the dishes and how he relates to them.
Each and every ingredient is related to Native American food practices. The prickly pear juice which was used to make the mousse, for example, is only found in very specific areas in the states of Arizona and nearby places. The chef shared how these pears are very expensive because they grow in the wild and the person gathering these fruits risk getting attacked by various animals and poisonous insects.
