Most, and least, FAVORITE ETHNIC FOODS

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I just answered with a reply post on another thread and was thinking, "Im not a big fan of Mexican food since I define fan as one who can eat that same type of food more than once a month"

I cannot eat too much Mexican food since it rather all tastes the same to me.Now Im sure that some wag has devised a really creative way to serve lizard, but really, most Mexican food is based on like two ingredients flat bread, and same kind of sauce.

I love new Thai cooking, light, tasty, filling.
I like Szichuan and Fukian (Im a sucker for thermonuclear food)
SOuthern Cooking is about the most diverse (if you like fried food)
New England chowdahhs are excellent
PA DUTCH is toxic.
Any style that includes goat will never see me slam down my plastic
Id like you to explain your hate and love of a cuisine style (and its execution).

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I like some of most ethnic foods I have tried. Not a fan of pasta/cheese type food. I could eat Mexican nearly every day, except menudo. which I avoid.

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@edgarblythe,

I have some problems with the term "ethnic food", because usually those dishes are "Americanised" in the USA, here in Germany even "regionalised".
(For instance, there's no "European cuisine" even not a "German dish".)

That said, I just dislike just a few dishes of most ethnic food. (Though I do like fish, I don't like sashimi.)

German ethnic food: I don't like some of the North and South German bratwursts, I really dislike blue kraut (if it isn't red cabbage) and eisbein (if it isn't a "haxe").

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@Walter Hinteler,

Except for a few brief excursions into Japan and Mexico, American is the only versions of these foods I have ever tasted.

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@Walter Hinteler,

we have a jarred Rotkhol that is kind of sweetish along with the pickling.

Americanized" is common for such foods as Indian restaurants (especially if they wish to expand their customer bases). Some of the real Indian "punjqbi" or "Krl " styles were so hot that only the native people could eat em.

My one partner was Punjabi and his wife always "toned" it down whenever we ate meals at their home.

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@farmerman,

At an Indian restaurant, I usually only choose the "mild" dishes. (I vividly remember having one years ago, recommended by the 'prince' as "mild", which was actually rather hot.)

I make Rotkohl with apples and a bit of gooseberry jelly.

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@Walter Hinteler,

sounds wonderful. Our traditional New Years lunch will iinclude saur kraut with apple sauce mixed in. What part does the gooseberry jelly play? Is it mixed in also??

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@farmerman,

In the red cabbage, yes, just a small spoonful per person.

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Chicken shwarma sandwich - every day!

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Pepperonipizza.

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@roger,

when Naples is once again just a cinder, pizzas shall only be argued among evotees from Chicago or New York.(Of course everyone knows that the NY style cant hold a candle or a Big Larry on a Chitown deep dish)

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Favourite these days is probably Goan.

Least favourite, pretty much ever since I first experienced it is the so-called Mexican-style found in New Mexico/Arizona. That stuff takes carby and bland to a special place. We went to a bunch of what were claimed to be the very best places, others raved, I gagged.

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@ehBeth,

I recently found out that my favourite Toronto chef, Debu Saha, has his own place again. I'll be going. The best meal I've ever had in a restaurant was in his old Biryani House. The tamarind cocktail knocked me right out. When our Toronto group hosted a Fine Cooking magazine weekend, we made sure Debu was featured. It was a real honour to meet him.

https://www.cbc.ca/news/canada/toronto/metro-morning-suresh-doss-week-26-1.4597534

Quote:

Saha is adept at mixing and roasting his own spices.

"That is my signature taste. That is how I achieve my spice specialty," he said. "I roast and mix spices for each dish."

After a few mouthfuls, everything felt right again. Saha was back and he hadn't missed a beat.

When I visited again a week later for more biryani, Saha suggested I try something new, a favourite dish of his — Goan seafood stew.

"I learned this dish so long ago and I have tried to preserve it," he said.

My first taste of this dish was enlightening, like Saha had managed to transport me back to the curry restaurants of Panaji, India. There was a perfume of cumin, star anise and cloves, followed by a creamy stew that had the signature Goan sour taste.

It's a classic Indian dish from from Goa, a southwestern state, with elements that are inspired by the regions Konkan coastlines.

Goan seafood curry features a medley of seafood: clams, mussels, squid, white fish and prawns that's cooked in a coconut-base gravy with a dozen ground spices.

It's a thick and grainy curry that sticks to each piece of seafood, giving it a gritty feel on the palate.

Saha uses dried kokum berries in the spice mix, which gives the stew its signature sour taste. This is something intrinsic to Goan cuisine. It's a berry that needs to be used sparingly or the stew quickly becomes tart.

In my opinion, the Goan seafood curry is one of Saha's best dishes.

1 Reply

@Walter Hinteler,

Walter Hinteler wrote:

I have some problems with the term "ethnic food", because usually those dishes are "Americanised" in the USA, here in Germany even "regionalised".

I find it funny that Chinese food in Mexico is significantly different than Chinese food in America.

I grew up liking Mexican food. When I started spending a lot of time in Mexico, I was surprised to find that no one eats Mexican food in Mexico.

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@maxdancona,

In Mexico the fish and meat dishes can be pretty upscale in Ciudad and around tourist areas, but foods we had on mexico sierran job sites were more like the Tex Mex wed see in the SW US.
Every country has regional dishes for sure.

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@ehBeth,

Goa, Mahe, and Kerala all sit by the west coast an their seafood is similar except the Kerala stuff was fiery hot.
I never learned to like cumin and while in India, they would roast their cumin before grinding so itd take on a different flavor that I could enjoy.

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@farmerman,

ha! the newest restaurant in our neighbourhood is called Cumin. Getting rave reviews. There is a pretty enormous subcontinental ex-pat community here in Toronto so we have the ability to get really authentic flavours as well as the neighbourhood buffet type - which certainly has its own place.

I first studied Indian cooking a little over 45 years ago in Home Ec. Our teacher had to write and call Toronto and New York to get the spices we needed for our cooking. The good old days of well-funded schools.

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@ehBeth,

curries like Pennzy's, are authentic enough and have just enough cumin in there so the taste isnt all cumin like some o the home made curries my partners "queen" would compound.

Pennzy also makes a really hot curry that knocks you off the chair if we arent careful about amounts added.

1 Reply

@farmerman,

In the markets in Nigeria we used to get lots of really good snack foods, like curry baked and coffee baked CRICKETS and LOCUSTS. Once one gets over the obvious cultural bias, they are really great. Crickets and locusts are probably more eaten than beef around the world.

1 Reply

@farmerman,

chactado is really good. Its a little rat (CUY) .US kids raise em for pets.
They wind up looking like rat roqdkill but with all the spices and garlic its great street food. Its an Andean celebratory treat.
Ya walk around pickin the bones and you hold em by the little birch like sticks that impart a kind of root-beer taste (not too much)

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