I’ve got a recipe from my Ojibwa neighbor’s Grandmother for roasted grouse made with nothing more than honey, salt, and cranberries roasted in duck fat. Served with wild rice cooked with cranberries. The subtleties of the dish will blow your mind. It makes delicate Japanese dishes look like all show and no go flavor. The smokiness of the hand parched wild rice set against the tart cranberries is to die for. A meal meant for kings, (And Queens if you swing that way)!
And she can’t get enough potato klub, lefse, and lutefisk when I make those Norwegian dishes I learned from my Grandmother and Mother.
Nope, if Britain can’t have anything similar to another culture then America can’t have anything Irish, Jewish or Mexican either.
Uh ‘Mexican’ isn’t indigenous either . . . it results from the fusion of Native American, Spanish, and French cuisines, among others.
And there isn’t a single Mexican cuisine either, there’s multiple.
I’ve got a recipe from my Ojibwa neighbor’s Grandmother for roasted grouse made with nothing more than honey, salt, and cranberries roasted in duck fat. Served with wild rice cooked with cranberries. The subtleties of the dish will blow your mind. It makes delicate Japanese dishes look like all show and no go flavor. The smokiness of the hand parched wild rice set against the tart cranberries is to die for. A meal meant for kings, (And Queens if you swing that way)!
And she can’t get enough potato klub, lefse, and lutefisk when I make those Norwegian dishes I learned from my Grandmother and Mother.
It’s like there is no accounting for food tastes.
There are some indigenous mexican peoples still around, and with that their cuisines.
A minority cause of all the invading and pillaging done by Europe and America, but they’re still around.
Latest census data: 11,800,247 self-identified Indigenous Mexicans (9.36% of the total population of Mexico)