At last: Mexican-Irish cuisine!

Post by **Nanohedron** » Mon Apr 10, 2006 12:26 pm

The Weekenders wrote:I'm still trying to imagine what passes for Mexican food in Troy, NY.

Tadhg Ó Bhéal.

Joseph E. Smith · Post by **Joseph E. Smith** » Mon Apr 10, 2006 12:29 pm

Tequilla with a Guinness chaser, or do the combo as a boiler maker... call it "Stout Cajones".

Post by **Nanohedron** » Mon Apr 10, 2006 12:56 pm

Champ with cilantro and huitlacoche? Umm...scratch that.

flanum · Post by **flanum** » Mon Apr 10, 2006 1:06 pm

Potato bread and Taco!

Coddle Fajitas!

gonzo914 · Post by **gonzo914** » Mon Apr 10, 2006 1:22 pm

The Weekenders wrote:I'm still trying to imagine what passes for Mexican food in Troy, NY.

Post by **Nanohedron** » Mon Apr 10, 2006 1:29 pm

Replace the rice with mash and you've got some hearty Hiberno-Mexican fare, there.

AaronMalcomb · Post by **AaronMalcomb** » Mon Apr 10, 2006 1:54 pm

djm wrote:Curried chips on tacos, anyone?

djm

Now that sounds like my kind of fusion.

Joseph E. Smith · Post by **Joseph E. Smith** » Mon Apr 10, 2006 2:07 pm

Salmon chowder Fajitas, with jalapeno stuffed baby potatos, and paired with Stout Cajones.... MMMMMMmmmmmmm, I can feel my colon sweat already.

Innocent Bystander · Post by **Innocent Bystander** » Mon Apr 10, 2006 3:44 pm

Irish Refritos:

Pan dip - but everything has been fried twice.

fel bautista · Post by **fel bautista** » Mon Apr 10, 2006 4:37 pm

Its been my experience that Mexican food doesn't travel past the California-Oregon border all that well. There are exceptions, but that's my shrinking $0.02.

brewerpaul · Post by **brewerpaul** » Mon Apr 10, 2006 4:41 pm

The Weekenders wrote:I'm still trying to imagine what passes for Mexican food in Troy, NY.

Don't knock it-- this is quite good. A far cry from Taco Bell!

Lambchop · Post by **Lambchop** » Mon Apr 10, 2006 5:37 pm

Corned beef fajitas, refried colcannon, and chips tamales. Use that weird brown sauce on the tamales.

The Weekenders · Post by **The Weekenders** » Mon Apr 10, 2006 6:28 pm

"Chili powder, if you like."

Nyuk.

Post by **Nanohedron** » Mon Apr 10, 2006 6:56 pm

The Weekenders wrote:"Chili powder, if you like."

Nyuk.

Hey, bud, us whitebread midlanders are sensitive and all to culture shock, y'know. Can you imagine going from a traditional diet of tuna-and-potatochip hotdish (that's casserole to you cultured types) and canned fruit salad to that sort of culinary exotica without being eased in to it? Zombies staggering around in public, you betcha. Boy, howdy. I just don't know, y'know?

rebl_rn · Post by **rebl_rn** » Mon Apr 10, 2006 7:38 pm

I live in a small midwestern town with a large Mexican population and so we have a couple pretty good Mexican restaurants (though nothing fabulous). But the most popular of the Mexican places in town (among the gringos) is the one with the most unauthentic, bland, Americanized food. I tell people that it's not very good and it's not authentic and they don't believe me. To each his own, I suppose, but it's frustrating.

Hmmm, Mexican-Irish cuisine? How about this?

Another hybrid and a popular entrée is the Irish nachos. Mexicans use tortilla chips as the foundation for the fixings. Jack’s substituted potato chips. And it makes these gossamer thin chips right here in River City, frying the potatoes with their skins on.

Oh, but maybe not:

However, we predict Mexican Irish cuisine will NOT be the next hot trend in restaurant dining. The Irish nachos sounded great in theory but were awful when we actually had to eat them. We couldn’t harp on the home-made potato chips – they were so thin and crisp you could almost see through ‘em. But all that nacho stuff doesn’t work on potato chips. Even the sour cream struck a sour note. My advice: let the Mexicans have their nachos and you specialize in potato products. We couldn’t stop eating yours.

Source: http://restaurants.nolv.com/archives/000013.html