Julia Holland
School
University Of Texas - Austin, New Mexico State University
Expertise
Mexican Cuisine, South American Cuisines, Gastronomy And Travel
- Julia lived in a 100-person housing cooperative for four years while attending college, during which she cooked dinner for the entire co-op once a week and planned breakfast, lunch, and dinner menus for two years.
- Her mother was a pastry and dessert chef and caterer, instilling in her a love for cooking, recipe developing, and adventurous eating from a young age.
- One of Julia's favorite books and movies is "Like Water for Chocolate," which she has read in Spanish and English, and seen countless times. She used passages from the book and scenes from the movie in a grad school research paper and oral presentation as part of a deep dive into the subject of aphrodisiac foods.
Experience
Julia has been a travel and food writer since 2019. She began writing a travel blog for a European travel site about her experiences living and traveling around Mexico. Most articles were dedicated to the vast and elaborate subject of Mexican food, delving into detail about regional dishes, snacks, spirits, and street food culture. She then began writing SEO articles and blogs for numerous clients through a writing agency, specializing in niches like food and drink, recipes, restaurants, and bar scenes. She joined Tasting Table in 2023, where she continues using her travels and cross-cultural experiences as inspiration for her research and writing on gastronomy.
Education
Julia has a bachelor's degree in anthropology and Latin American studies from the University of Texas at Austin and a master's degree in anthropology from New Mexico State University.
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Stories By Julia Holland
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This is a handy trick for a mess-free and super easy way to slice open eggs for deviled eggs, that leaves the boiled yolks whole and takes just seconds.
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Whether it's tacos in Mexico or banh mi in Vietnam, every country has a treasured handheld street food staple. In the Balkans, the go-to sandwich is cevapi.
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Making egg drop soup sounds deceptively simple. But the technique actually takes a little finesse if you want those perfectly long, thick egg ribbons.
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The two ingredients might seem the same at first glance, but because of the way frozen spinach is prepared it acts differently than fresh when cooked.
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When scouting for salad dressing options, look no further than lemon peels. Versatile and daring, this often-forgotten ingredient gives dressing a citric burst.
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While cake tends to be fluffy and light, brownies are beloved for their dense, chewy, fudgy consistency. Here's what you need to do to achieve that texture.
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What's not to like about fried potatoes? If the answer is the high carb content, then you can swap out potatoes for cauliflower.
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Despite their name, Peruano beans are not only popular in Peru. In fact, these buttery beans are widely used throughout Mexico alongside black and pinto beans.
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Desserts tend to be more of an exact science, with precise measurements and little margin for error, but dump cakes prove that even dessert-making can be easy.
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American cheese might sound like a step down from gruyere or sharp cheddar, but it can transform the texture and enrich the flavor of even the fanciest recipes.
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It's not uncommon to assume that a dish made from beans would be vegetarian, but when it comes to refried beans, they might not be vegetarian friendly.
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You're likely familiar with coffee and tea, but what about maté? This drink is popular in Argentina. It's steeped in tradition and packs a major caffeine punch.
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Wine pairing is a complex art form. It's one thing to pair wine with a completed dish, but it's a different process when pairing wines with mushrooms.
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Want to throw together a quick but delicious appetizer? Grab a bag of frozen tater tots, some bacon and a pack of toothpicks and you'll be good to go.
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While the quality and cut of meat are certainly important, the marinade makes a huge difference as well. We spoke to an expert for marinating tips.
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Wet-wet sauce might sound like an odd name, but this accouterment has gone viral on TikTok more than once and tastes good with almost everything.
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Beer and hard liquor might belong to two different classes of alcohol, but that doesn't mean they can't be mixed. In fact, a beer expert recommends it.
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Bordelaise sauce might sound like a fancy concoction that is best left to the professionals, but it gets easier to make at home if you follow this tip.
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It can be hard to capture that textural oomph in veggie dishes. But roasted cauliflower florets soak up sauces and add a flavorful crunch to your veggie tacos!
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Store-bought and homemade tortilla chips can all hit the spot, but the tortilla chips served in restaurants always seem to be a cut above somehow.
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Alcohol can be combined with coffee in wonderful ways, but it shouldn't be done willy nilly. We spoke to an expert for tips on cold brew and espresso cocktails.
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You might find yourself wanting to avoid okra due to its slimy nature, but it's precisely that sliminess that makes it ideal for thickening up soups.
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A viral TikTok hack, the cheesy tortilla dusting involves sprinkling parmesan cheese over freshly fried tortillas hot out of the frying pan.
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A TikTok influencer has come up with a Trader Joe's-inspired upgrade to the baked feta pasta that cuts down on the ingredients list.
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If you want to achieve maximum fluffiness and deliciousness with your next omelet, try including some coconut milk to take things up a level.
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Take your canned sardines out of the tin and up to an even higher level of tasty umami goodness by working in just one additional ingredient.
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Meatloaf is an American classic that turns leftover meat into a delicacy - and one ingredient can make it even better. Bloody Mary mix elevates the saucy glaze.