Dinner tonight was on the table in about fifteen minutes and it’s a pretty good example of how we pull together flavors and ingredients from many cultures and continents and blend them in dishes that we prepare exactly to our liking.
It was tacos tonight but not tacos in the traditional sense. The corn tortillas were authentic but that’s where the similarity to Mexican tacos ended.
Here’s how I made tacos – global my way: I charred the corn tortillas in olive oil. The meat was leftover braised pork shoulder, reheated in pan drippings that were flavored with Chinese fermented black beans and thickened with a few tablespoons of starchy potato water. I added lots of chopped Chili peppers, onions, and parsley for plenty of crunch.
Toppings at the table were simple: a pile of shredded Belgian endive, a pile of cilantro leaves, a pile of Meyer lemon wedges, and Sriracha sauce.
When I made my taco, I started with a layer of cilantro leaves. Next came a layer of shredded endive, then the meat, lots of Sriracha sauce, two good squeezes of Meyer lemon juice, and finally a sprinkling of sea salt. And the first bite? It was an explosion of contrasting cultures and continents!