Friday, June 17, 2011

Mexican Japan

Oh, Mexico, I never really been so I don't really know.
And oh, Mexico, I guess I'll have to go now.

Sure.  I’d like to go to Mexico at some point, but this post is really about Mexican food.

I love Mexican food.  As a kid, Chichi’s was one of my favorite places to eat.  I mean seriously, can anything beat fried ice cream?  It’s like eating an oxymoron, for crying out loud.


Going out to eat Mexican in Japan is not impossible, but it might as well be.  It’s either over priced, or just not good.  We rarely bother.

Instead, we make burrito salads, inspired by the restaurants Chipotle and Burrito Union.  We do the best we can without staples like fresh cilantro and varieties of peppers. 

But we make do.  The results?



Prepped lettuce
A couple tablespoons olive oil
one sliced onion
one sliced green pepper
one sliced red pepper
one sliced yellow pepper
minced garlic
sliced tomato
sliced avacado
one can of black beans
1-2 cups cooked rice
sliced chicken
juice of 1-2 limes
grated cheese                                               
cumin seed
ground cumin
cilantro (fresh if at all possible)

Heat up olive oil in two pans.  Sautee garlic and cumin seed in both pans over medium heat.  In one pan, sauté onion until beginning to soften.  Add peppers and sauté. 

In other pan put in cooked rice.  Spice desired amount.  Add lime juice and black beans.  Cook over low heat to blend flavors.

Once the veggies are sautéed, remove from pan and set aside.  In same pan, add a bit more oil and heat up.  Put in some minced garlic and sauté.  Add meat of choice and spice as desired.  Fry until just cooked through. 

Assemble salads in a pretty fashion!

Note:  I apologize for the ambiguity of amounts…I tend to not measure ingredients.  Start with a small amount and spice from there, tasting along the way. 

We like drinking either Negra Modelo Mexican beer, piña coladas or margaritas with these salads.  Yum!
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