Irish

How many times have you heard that archaic saying “mutton dressed as lamb” and wondered where it came from? Purists reckon that well-worn phrase is a throwback to 16th Century Ireland, when prime lamb meat cuts were beyond affordable for the working class. With little more than offal and entrails available, the Irish became adept at transforming tough mutton (adult sheep meat) into tender stews and filling broths that would feed a family for an entire week. Irish Stew, traditionally made with mutton and potatoes has since evolved to become a worldwide favorite – particularly in the U.S, where many Irish descendants still reside. Now, you're more likely to find an evolved version of Irish Stew, made with crunchy seasonal vegetables such as carrots and onion, along with tenderized lamb and starchy potatoes. Colcannon, another staid Irish filler comprising mashed potatoes and boiled kale features prominently upon the menus of New York's Irish taverns, as a side dish or accompaniment to Dublin Coddle. Mop up broth Irish style with a hot wedge of Irish soda bread. Comprising flour, buttermilk, salt and baking soda, the leavened “hearth bread” became popular during the 19th Century among the working class, and is a favorite among dieters even today. Chicago and New York are usually accredited with being the Irish restaurant capitals of America, yet with our guide you can discover a slew of hidden gems in Las Vegas too!