a couple of years ago, reid and I spent 3 months backpacking around southeast asia, planning our days around eating all the food we possible could. our mission was to find locals who could give us lessons on what they cooked at home.
I ran into some conflict at work the last time I created a dish that fused together two cultures. I was serving a ‘chicken pho sandwich’ similar to a french dip but with all the usual pho ga fixings: chicken braised in a medley of charred onions, ginger and earthy spices, bean sprouts, thinly sliced white onion, thai basil, cilantro, and even a mayo flavoured with sambal oelek and gf hoisin.
corn tortillas are the best! everyone should make corn tortillas! they could not be easier to make and there’s absolutely no question that they taste and hold together better compared to the store-bought refrigerated ones. all you need is masa harina, a.k.a. corn flour, a staple ingredient from latin america. add some water and bam! you’ve got corn tortillas. we use maseca which can be found at most major grocery stores near the crispy, crunchy, old del paso tex-mex shells. those are a guilty pleasure and have a different purpose of their own, but about that another time…if you’ve got a mexican store in your area, maseca is 100% sold there. consume with any of your favourite taco fillings or as a vessel for your breakfast!