Sean has been craving Mexican food. Often when he craves Mexican, he makes the mistake of trying restaurants in town that claim to specialize in Mexican dishes. We wanted to show him how easy it was to make his favorite Mexican dishes at home using Indian produce, so we put together the following menu:
- Spanish rice. Sean was already a Spanish rice expert, so he took care of this one. The main components were white rice, tomatoes, and chilies.
- Beans (we used white rajma from the local grocery store, the closest thing we could find to pinto beans). We cooked them with bay leaves and chilies in the pressure cooker.
- Guacamole. All of the standard ingredients are readily available, including gorgeous avocadoes (locally known as “butter fruit”).
- Salsa. I used local green chilies, small red onions, tomatoes, cilantro (aka coriander), lime juice, and garlic, and put them all in the mixie. The end result was spicy and delicious.
- Soft taco innards. We cooked up some veggies (peppers, onions, chilies) and chicken to use for tacos.
- Tortillas. We made the observation that rotis and tortillas are basically the same thing, so we made up a bunch of rotis and used them as tortillas for our tacos.
- Chips. We over-cooked a few of the rotis to make crackers, and broke them into small pieces to use as chips. These didn’t quite resemble tortilla chips from home (for one thing, they weren’t deep-fried in oil), but they were tasty enough and made a good base for the salsa and guacamole.
- We ran out of time to do anything about dessert, but fortunately Sean and Archana’s friends Michelle and Anders brought over delicious homemade chocolate volcano cakes and vanilla ice cream.
This feast satisfied Sean’s Mexican cravings, with the exception of the beans – he really misses black beans and just can’t find them in Bangalore. So now we know what we’re bringing from home on our next visit.