Southwestern Approaches Lead
to a Couple of Interesting Dishes
One of the errors that is frequently made by new cooks is to confuse Southwestern (aka Tex-Mex) recipes with traditional Mexican food. We recently received some authentic ethnic recipes via e-mail from B.J. White who was in Belize teaching for the Regional Language Center at the University College of Belize. B.J. shared recipes from some of the students who were studying English - along with their comments. We have tried two of them and thought they were quite good. We find it interesting that the green onion pancakes appear to be quite "trendy" now. We have seen similar recipes in some of recently published cookbooks.
The shredded pork recipe is one we have been making for some time and have found several different ways to serve it. In addition to using the meat and sauce as a filling for tortillas, it makes an excellent taco salad when spooned over tortilla chips and topped with sour cream, etc. Our next change to the recipe will be the addition of fried corn tortilla strips as done in the chilaquiles recipe. With enough modifications, the shredded pork may appear in a Mexican Lasagna recipe - a work in progress which has been redone over several months, but still is not quite right.
