This is a bit of a follow-up on my previous rant on Mexican food and its representation abroad, see the previous entry, since last time I’ve tried to show “the way” to my Norwegian friends and I thought it would be nice to document the process.
I’ve also written about food during some holidays, see:
The first time I cooked something remotely close to real Mexican food had to wait until I got a care package, after Christmas-New Year’s, it contained some traditional sweets (long gone by the time of writing of this entry), some Mezcal (I like to describe the flavor as “smoked” Tequila) and some flasks of Mole and an assortment of dry peppers
The first time I shared some of my country’s food with some friends, we made Enchiladas de Mole, deep fried white corn tortillas, stuffed with chicken, covered in mole, sour cream, cheese and onion
Just yesterday we made Tacos dorados, which is something you’d get from mom back home (huge shout out to my mom), we rolled some boiled potato or chicken with some diced onion and coriander into a white corn tortilla taco, then deep fried and covered in sour cream, lettuce, cheese and salsa:
Of course the salsa was quite important and had to be mom-approved. I used Chile Guajillo, Chile Pasilla and Chile Ancho, some garlic, onions and tomatos, basically threw everything on a pan for a while and then in the blender. I also made some Guacamole
Food was very good, I’m planning on sharing more in the future
Day 08 of my 2021’s #100DaysToOffload