Nashville has been an utter cornucopia of new food experiences. Not only has it been fun sampling Southern cuisine, like collard greens and hot chicken, but I’ve found a new appreciation for American staples, like biscuits. However, one thing that Nashville is seriously lacking is ethnic food, especially Mexican food.
Being half Mexican and originally from Southern California I have pretty high standards of what Mexican food should be. I have memories of my grandmother making homemade tortillas next to a pot of boiling beans, and a little Bryan receiving a swift whack to the hand, head, or any other exposed body part when he tried to liberate one of those tortillas.
While nothing will ever be as good as grandma’s cooking, I really don’t think it’s asking too much for a decent plate beans or some passable guacamole. Needless to-say, Nashville has failed me, and I’ve had to take to my own kitchen to find Mexican food worth eating.
Here’s my fix.
Now you can go full tilt and make your own sauce, cook your own chicken, and wrap everything up in homemade tortillas, but who has time for that? Personally, I don’t. So I hit up the local store and pick up a few things.
1 – 28oz can Las Palmas Enchilada Sauce
1 – 3 Dozen Corn Tortillas (you can never have too many)
2 Cans – Pitted Black Olives
1 – 1.5lbs Grated cheese of your choice
1 – Shredded whole Chicken of the Costco variety
1 – Yellow or white Onion diced
Garlic Salt – to taste
Pepper – to taste
Table Salt – To taste
2 – Avocados (optional)
and a six pack of Pacifico!
In order to remain sane, I’ve got to whip up a batch of these bad boys every few weeks.
You’ll notice that I didn’t supply detailed instructions on how to make this delectable meal. So, if you’d like a step by step guide leave a comment below or head over to the contact page and shoot me a note.