Tadhg Ó Bhéal.The Weekenders wrote:I'm still trying to imagine what passes for Mexican food in Troy, NY.
At last: Mexican-Irish cuisine!
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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?The Weekenders wrote:"Chili powder, if you like."
Nyuk.
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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?
Hmmm, Mexican-Irish cuisine? How about this?
Oh, but maybe not: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.
Source: http://restaurants.nolv.com/archives/000013.htmlHowever, 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.
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