Wednesday, November 12, 2008

A Cuban in Mexico

Why dear piggy? Why are you so damn delicious? The latino got it right. Just what would Latino food culture be without the pig? Up here in Seattle we're not exactly teeming with Latino culture. We have some great taqueria trucks and the awesome Salvadorian Bakery but if you want Cuban food you're out of luck. Every Christmas my family makes a traditional Cuban x-mas meal of roast pork, black beans and rice, yucca con mojo, and tons of other good stuff. The only problem is, this year I could wait until the holidays to have my roast pork. I made it in November. Nope, not even for turkey day. Just some random Thursday. One of the best things about Cuban roast pork is all the leftovers. Empanadas, pork sandwiches, quesadillas... Yeah you heard me, quesadillas. I don't know much about faux pas except for the fact that I seem to make at least a few of them a day. Cuba and Mexico may not care for each other very much but I happen to love both cuisines. I bought some fresh tortillas and cotija and queso Oaxaca from my favorite bodega in the market. Sprinkle in some shredded roast pork, roasted goathorn peppers, and scallions. Che would've eaten this happily and asked for seconds. Muy sabroso!