jennifer rose
Dec 26, 2005, 2:57 PM
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Food and drink that Mexicans just will never master
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The wondrous cuisine of this country aside, there are just some dishes and drinks that Mexicans never quite get right. At least as far as I’m concerned.
Take pasta. With ham and pineapple chucks? Please. The only thing worse is adding cream to spaghetti sauce.
Or dressing. Ham, cold cuts and various dried fruits? I’d really rather not think about those combinations when bread or bolillos, mixed up some onion, sage, celery, and maybe a tad of oyster or chestnuts is just fine. All of those variations border on turkey abuse.
In my younger days, driving around Mexico, it mattered not how sophisticated the bar might be. I’d ask the bartender if he had rum, butter, sugar, and some spices. Sure, he’d tell me, and I’d laboriously give him the recipe and instructions. The product barely resembled what I’d grown to know as a proper hot buttered rum. And the same went for trying to get hot mulled wine or a hot toddy. Even the bar at the Camino Real didn’t even come close.
Oh, and iced tea. No sugar, please. Just black tea, over a lot of ice, and some lime. I’d rather not begin to count how many different interpretations I’ve been served, not hitting the mark. I thought I might hit it lucky at a new American-owned restaurant, but that version ranked right up there with the bizarre.
Now, you folks living in enclaves like Ajijic and San Miguel de Allende, you’re living in another world where you suffer not. What other strange and interesting attempts at replicating standard fare have you encountered in Mexico?
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