Traveling with my Taste Buds: Antojitos
I'd like to introduce a new series on my blog, #TTB, where I explore new cuisine and cultures in my kitchen.
I grew up in a family of self-proclaimed "foodies" and excellent chefs. From a young age, I was introduced to a multitude of flavors and dishes so that being a picky eater was never an option AND THANK GOD. In all honesty, I've always thought it was a little embarrassing to eat chicken tenders and fries for every meal once you're over the age of 10.
My childhood friend, Jemima, and me doing a cooking class for my 12th birthday
In addition to the opportunity to try different foods during childhood, I have been privileged to travel the world and try cuisine from a variety of cultures during adulthood –– from sushi in Japan, shawarma in Israel, charcuterie in France, pasteis de nata in Portugal to rice and beans in Costa Rica.
Not being able to travel during the past year has made it hard to taste authentic cultural dishes and I've missed expanding my palette. Luckily, my roommates enjoy new foods and getting creative in the kitchen too (check out the amazing charcuterie board my roomie Mckenna made for Galentine's Day)!
With all the time we've been spending at home, my roommate Clara and I decided to try our hand at Mexican street food or Antojitos.
Clara is an excellent chef and our resident expert on all things LatinX. She speaks Spanish, follows all the Latin pop-sensations, and is generally knowledgeable about most things. Maybe it's all the Jeopardy! she watches? (R.I.P. Alex Trebek 🥺)
As some of you may know, I have many dietary restrictions and Mexican food (with many corn and other plant-based ingredients) felt like a safe place to start.
Here's what we made:
Pan-seared white fish marinated in beer, lime, cumin, salt, pepper, garlic, and onion
Fresh chopped cabbage
Pickled red onion (we pickled ourselves!)
Crumbled queso fresco
Homemade corn tortillas
Esquites (Elote, or grilled Mexican street corn, but off the cob!)
Queso fresco (to garnish)
Air-fried Veggies (for a healthy side dish)
Sliced portabella mushrooms
Spicy Margaritas (To wash it all down!)
Valentina hot sauce for some ✨spice✨
Salt and Tajín for the rim
Clara and I had so much fun making, and eating, these dishes together. Not only was it educational for us both, but we discovered a new way of sharing quality time! It was also wonderful way to enjoy a Friday night that didn't include staring at a screen or overly indulging in alcohol. Now THAT'S a #realization worth sharing for my college friends!
Our meal was fresh and flavorful. I'm excited to continue exploring culture and new cuisine in my kitchen. I hope you'll follow along!