Thursday, June 06, 2013

In the realm of Mexican food, no improvement.

11 comments

England brings you, inexplicably, fajitas with breaded meat.  What the what.  What.

Thankfully we got really good at making Mexican food during our time in Germany - because this does not bode well for the scene here!

11 comments:

  1. How about adding some Pakistani spices? That's all the rage in the Mexican restaurants where I'm living in Germany. El sigh.

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    Replies
    1. Ah, the old "all foreign foods are the same"...

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  2. I don't think Mexico sends a large number of immigrants to England. Or Germany, for that matter, despite the fact that my Dad learned Spanish from Mexican soldiers stationed in Berlin (back in the 60s). The deal was that they taught him some recipes and he taught them English, and as a result his Spanish always had a faint German accent.

    Anyway.

    Perhaps you just have to order a really good Mexican cookbook and open your own restaurant to show the British what's what.

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    1. Like everyone, I have crazy dreams of being my own boss. And like most people, I lack the entrepreneurial spirit to do so in any realistic manner!

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  3. You get to discover a whole new kind of Mexican food.

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  4. On the bright side, the English have a taste for spicy food. So you can at least easily acquire the ingredients and I know you got the skillz to put it together.

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    1. Ingredients were also getting easier to find in Germany - they are coming around to the spicy food! :) (If you go to Mannheim sometime, try Koeri...)
      That said the English are still a bit ahead on this front. I made some salsa yesterday that turned out spicier than I intended and they were all over it. I'm pretty sure if I'd served it in Germany it wouldn't have gone over as well.

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  5. In Edinburgh, there is a great shop called Lupe Pintos. They import and stock everything from Mexico etc. Amazing people and place. Website is http://lupepintos.com/ - they probably ship in the UK, but haven't checked to be sure, I was lucky enough to be able to walk there.

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    Replies
    1. Thanks for the tip! I will remember it when it comes time to replenish our masa harina and achiote!

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  6. Faux Pas! Good catch on the "twice"-breaded meat.

    Anyhow I know from moments Atkins that people use romaine lettuce as a replacement for the bread in certain wraps.

    So, as for salvaging this recipe while atoning for haut cuisine demigods and sundries clingers-on, I recommend wrapping the wrap in lettuce rinsed in double-mint tea.

    As for your welcome, you are most certainly.



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