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[fooltheworld]

And yet another " please do my homework for me."

I don't understand why so many people in cooking school seem to need so much help figuring out what to cook.

Comments

[bkmichele]

and aren't you smart enough to go the roundabout way and just say "hey anyone have awesome mexican recipes?"... Then you wouldn't have to admit you're about to become a completely unoriginal chef.

[celeloriel]

Yeah. In culinary school. Right. God forbid this person, IF s/he/it is in culinary school, go to the website of any popular chain mexican restaurant to find out what's popular, and then read the nutrition facts to figure out what's IN the popular dish.

[barbituratecat]

I can't think of any "mexican" dishes I really like that are authentic. Even the supposedly authentic stuff I had in Orlando isn't what they eat in Mexico, it's a white-washed version. [I had to ask a friend of mine who lives right on the border, her response was "Gross, no one here puts sour cream on ANYTHING with meat."]

[celeloriel]

Learn something new every day. Reminds me of "chop suey". :) My grandmother used to make a version that involved carrots and celery, which is interesting from a food historian sort of perspective: she was further altering a dish that had been heavily altered from the original inspiration.

I thought, though, that the OP wanted popular mexican dishes, not necessarily authentic ones?

[barbituratecat]

Yeah, I was very surprised to find that out, because sour cream on tacos/burritos is something I love. Apparently they use crema [heavy cream] on meat-based dishes, sour cream is is solely for potato products. [Crema is also slang for uhm...well, I won't say. Just don't Google it with Safesearch off!]

Hmm...I might have misread the post. I think I mixed up the first part with the second part where she's asking for "authentic" Irish dishes. [Unless I'm totally making that up too. I've just been skimming posts today.]

[kwanboa]

My guacamole:

Smash up two avocados minus peels and skin.
Add some minced garlic.
Add some lime juice.
Add some Worcestershire sauce.
Smash some more.
Serve with chips.

Not precisely rocket science here.

[maya]

mine is easier

avocado + salt + pepper + lime.

but i'll eat avocados without any of that stuff all the time. i'm totally an addict.

[pagandenma]

Good grief, I invent my own recipes (or experiment on my treasured ones, like my shepherd's pie topped with sweet potato) and I'm just a working mom with a Pepto Bismol pink kitchen that's older than I am (it's 1950's era, I'm late 1960's era).

I've never had a formal cooking class in my life, although I had the benefit of two grandmothers and a mom who could knock your socks off with their cooking and baking.

It's called RESEARCH, people. Get off your lazy butts, and do your own bloody homework!!!

[missysedai]

shepherd's pie topped with sweet potato

Well. Now I'm famished and I'm going to have to try to do something like this.

I make this a lot, it's awesome.

[supersinner]

I could never go back to eating cottage pie made with regular mashed potatos.

RE: Shepherd's Pie as a gourmet treat

[pagandenma]

I top my shepherd's pie with half-regular and half-sweet potatoes, cooked until fork-tender, then mashed with a bit of real butter, a generous splash of half and half, and lots of fresh-grated nutmeg and fresh-ground pepper, with a touch of kosher salt. (I am a total spice snob. I even buy my stuff in small batches from a guy at a local Farmer's Market . . .)

And to make it even more decadent, I have a butcher at the same Farmer's Market, and I use her organic free-range ground lamb for the filling. YUM! Got rave reviews last potluck I took this dish to.

[krispitina]

Agreed! Also, there are lots of questions from these culinary students that you'd think they'd know the answer to if they had any interest in or experience with cooking before starting school. I guess it's not like they can ask any culinary instructor or student at their school these questions either? I don't get it.