> I am thus well aware of the delights of [Tex Mex] cuisine, particularly
> your Hawaiian Burgers, complete with Thousand Islands dressing.
>
> Actually, theirs is a rather poor showing, as I don't believe they
> offered "Chinese/Thai" in addition to the usual complement of
> kebabs, pizzas, burgers, Nuovo-Boltonian Tex-Mex, English grub and
> curries (as any decent takeaway up here should). Nor, come to think
> of it, did they offer scampi.
Jeff rescues me from my disability:
> Tex-Mex is largely unknown in Europe. I recently introduced a friend
> to the charms of home-made burritos, but Europe hasn't even climbed to
> the Taco Time level of development, let alone good Tex-Mex or
> Californian cuisine.
Well, maybe I could pack some corn and flour tortillas (pace Mr. Pid), a few cans of refried beans (heavy on the lard), maybe a packet of microwavable rice (for those that like to pussify their food), and a fine selection of salsas, then pick up some local cheese that has nothing to do with the French. All we'd need is a source of heat -- no pan needed. It's not exactly a plate of enchiladas swimming in red grease, but it would give them the idea without inducing too many cardiac arrests.
I hope burritos go well with German beer. I have a hard time believing that there is much that does not go well with burritos, but -- as an example -- at some point "more burritos" doesn't go well with burritos.
Jeff, I look forward to disobliging your consanguineous ancestry in person.
Chris Lemens
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