Buen Provecho

My love  for combining recipes into new dishes is a reflection of my upbringing in the US-Mexico border.

On summer evenings when my dad would take us to the ballpark to watch little league baseball games, an older brother who was a hotdog fan would drag me to the concession stand to satisfy his craving. Though not a hotdog fan myself, I would also purchase one. I would take a bite, then two, until I would finish it. On Sundays at noon on the Mexican side of the border -- yes, the same hotdog-loving brother -- would drag me after mass to a vendor in the mercado to get perritos calientes. While not a fan of Mexican hotdogs either, I would do the honorable thing and buy one. What I remember most and still enjoy on special occasions are the ingredients. The pico de gallo and fresh cilantro made a big difference to the ketchup and chopped white onions. 

 

 

 

Years later, when I found myself in Eastern Europe, I had a similar experience looking for home cooked meals. No! I wasn’t looking for hotdogs or hamburgers. I wanted something closer to

home. I was therefore surprised when I came across a Tex-Mex restaurant in Pécs, Hungary. Yes! Tex-Mex! I had to go in, and I had to have a guisado with flour tortillas. What could be more Texas Mexican than a beef guisado with nopalitos and flour tortillas? No! I did not have either. I did enjoy the soup and the piece of bread the server brought me. 

The lists of cookbooks below offer some of the recipes I have combined into original dishes. 

Buen Provecho

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