Good morning. In the coming weeks, you might notice different formats and sections in the editions as we develop some exciting new content ideas. In the meantime, we’d love to hear from you to improve the newsletter:

• What are your favorite sections of The Mouthful? What do you want to see more (or less) of? Reply to let us know.

TRY SOMETHING NEW 🤯

Milanesa

You might be noticing a trend here…in the past few editions we’ve showcased famous tomato & egg combos, meze-style dips, and now: breaded cutlets of the world.

• Check out the new cutlet collection on Cook Well!

Today’s focus is on the milanesa, Latin America’s interpretation & adaption of the veal milanese brought over by European immigrants in the late 19th century. (It’s similar to the schnitzel preparation: a thin meat cutlet dredged with breadcrumbs & fried.)

• Milanesa has become a sort of blanket term for the dish; From Mexico to Argentina, every country has variations that use beef, chicken, pork, and even fish.

• There seem to be no rules for serving them. You’ll find them with a side of fries, salad, rice, ketchup, and even as a sandwich filling!

A repeatable technique

Understanding the flour/egg wash/breadcrumb dredging and shallow frying process allows you to tour the world and make milanesas, schnitzels, and katsu-style recipes basically without a recipe:

• Just change up the meat type, breadcrumbs, and condiments or serving pairings.

Texture, texture, texture

Nailing a perfect milanesa is a case study in texture.

Pounding out a meat cutlet thin teaches you about mechanical tenderization. Then, creating a golden brown and crispy (not soggy) crust before the meat overcooks is a practice in managing the pan & oil temperature:

It's easier than you think, though. If you focus on getting a quick but even, gold-brown crust — the meat will be cooked through by the time the exterior is set.

Ready to cook? Follow the step-by-step Cook Well recipe here:

THROWBACK TIME 🍳

The golden cheese ratio

For optimal mac & cheese texture (smooth, not grainy), it’s better to skip the old-school roux base and just use a percentage of emulsifying American or Veveeta-style cheese.

However, you still want flavor from a more interesting cheese, like an aged or sharp cheddar. After a series of blind taste tests, here’s our recommended cheese ratios:

• Use between 25-50% processed cheese for emulsifying properties and smooth texture.

• Then use the remaining 50-75% of a strongly flavored cheese to your desired level of complexity and punch.

Check out the video for all the taste tests and takeaways. And if you experiment with some mac and cheese batches, here’s what to do with the leftovers:

THE LEFTOVER SHELF 🥡

Mac & cheese meal framework

Why bother messing with a classic mac & cheese? Thoughtful additions can turn an otherwise homogenous dish into a varied and interesting meal where each bite is different.

• Learn more about the importance of mouthfeel and texture on Cook Well.

Here’s how to make any mac & cheese more substantial:

Component options:

• Creamy mac & cheese base: use your preferred recipe or cheese ratio

• Crispy or chewy meat bits: bacon bits, sausage crumbles, leftover braised meat, diced ham or chicken

• Fresh vegetables or green herbs: poblano peppers, peas, scallions, parsley, chives, etc

• Toasty breadcrumbs: adds texture and browned maillard flavors

• Spicy or tangy sauce: sriracha, buttermilk ranch, or a tangy crema provides acid or heat to cut through the richness

To assemble

Make a base mac & cheese. Add in your preferred components & garnishes to complete the meal.

For an example of turning a carb-heavy dish into a more balanced meal, check out this chicken & poblano mac recipe on Cook Well

FOOD TRENDS EXPLAINED 🚀

Another day, another celebrity tequila

What’s the deal with celebrity tequila partnerships?

Michael Jordan, Joe Jonas, George Clooney, The Rock, and Kendall Jenner (among others) all have business partnerships within the realm of tequila. And now, Matthew McConaughey joins the crew with his newly released Pantalones brand.

While tequila isn't the sole spirits category boasting celebrity owners, agave products seem to be especially in vogue. Why?

• Tequila has become the fastest-growing spirit category in the states. Celebrity brands are cashing in.

• Tequila has fewer production regulations than other spirits (like bourbon, which has notorious strict requirements) making it easier to quickly get a product on shelves.

Are these brands legit? Despite their top-shelf prices, many of these bottles hail mixed reviews. You pay for the name and branding, and likely still end up with a product full of additives.

READER Q&A 🧠

Carrot top curious

Answer: Yes, carrot tops are edible and versatile! If they are in good condition, just wash them before using, and cut off any thicker stems among the tender leaves. Think of them as any other herb.

(Carrot) top use cases:

• A garnish for freshness and a pop of green color

• Blend them into a pesto

• Make a carrot top chimichurri

• Keep them in a freezer stock scrap bag to flavor broths

Or, just cook with them! Saute them into pastas or curries, or toss them into soups or braises for a green addition.

Have a culinary question? Reply for a chance to be featured and get your question answered.

READER PHOTO SUBMISSION OF THE WEEK 🏆

A fortunate firehouse

This week’s dinner winner is Nick A., who prepared Moroccan spiced chicken, pistachio raisin couscous, and garlic broccoli chickpea salad for his firehouse. You have some lucky coworkers, Nick!

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: Are tableside flambes a gimmick?

In a minute or less: Does $$$ ground beef make a better burger?

What we’re watching: How sardines are canned in Portugal

Food science: When to use real vs. imitation vanilla

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