Dotty Griffith

Dotty Griffith

Dotty Griffith—“the culinary ambassador of Texas”—teaches culinary journalism at The University of North Texas. She is an award-winning journalist, best-selling cookbook author, and television and radio personality. Formerly the food editor and restaurant critic for The Dallas Morning News, Dotty has written 11 cookbooks, including the just-released “The Ultimate Tortilla Press Cookbook” (Harvard Common Press, 2018). She can be reached at dottykgriffith@gmail.com or through her website, www.truetexascuisine.com, where a copy of her latest book is also available.

Articles

ARTICLES

Tony Teske for Saltworks Inc.
2020 PREDICTIONS: FLAVOR & FOOD TRENDS

The Future of Flavor

Looking ahead to tomorrow's tantalizing tastes
Dotty griffith
Dotty Griffith
December 23, 2019
No Comments
Dotty Griffith takes a look ahead to find attitudes and lifestyles that influence food choices and some of the flavors, ingredients, technologies, and styles that will manifest in 2020 and beyond.
Read More
Dotty_mole-ingredients

Understanding Nuance in Latin Cuisine

Latin cuisines are as varied as national and regional dialects
Dotty griffith
Dotty Griffith
April 2, 2018
No Comments
Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)
Read More
The fusion of different cuisine ingredients and styles is beginning to transition from restaurant kitchens to meals and snacks for the mainstream

New Food Fusion Trends

Korean-Mexican, Japanese-Italian, Middle Eastern-Southwestern…all make for strange, but tasty, bedfellows
Dotty griffith
Dotty Griffith
October 11, 2016
No Comments

American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.


Read More