The Boston Globe, June 5th, 1988
The latest family-restaurant food borrows heavily from Mexican and Chinese styles, dishes that are only peripherally related to authentic cooking but that are highly seasoned, spicy, somewhat hot, and universally appealing. It is wonderful party food, meant mostly to be eaten with the fingers, and as such is suitable for high school or college graduation festivities. The recipes on the following page -- beef skewers, nachos, guacamole, salsa, spareribs, and black beans -- can be prepared easily by several cooks in the family and will satisfy 10 guests. Brown sugar, soy sauce, and hoisin sauce...
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