Wednesday, July 21, 2010

Nussloch Nachos

Preparation.... 
One drawback to living abroad is longing for food favorites consumed on a regular basis back home. For Justin, a SoCal native, this is Mexican food. Unfortunately for him, Mexican food hasn't really blown up in popularity this far east. So I decided to improvise and cook a "Mexican" meal to curb his craving until the next time we indulge in a real Mexican feast back home.

Luckily my mom is an expert tortilla maker and shared her recipe with me. I have been meaning to attempt her tortillas for some time now, so this was the perfect opportunity. The other ingredients proved to be a bit more challenging. I bought made in Germany salsa, but ended up making my own pico de galo with several less milligrams of salt. Primary Mexican food ingredients, such as fresh jalapenos and cilantro, are not available here. So, I put myself in the shoes of a deconstructive chef and got creative.

Finished product! 
I would say the results turned out pretty well. Of course, everything tastes better with an ice cold Hefeweizen from our personal collection!

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