Food Challenge! Central European-Mexican fusion

[ritaxis]

Okay, so my friend Glen Fitch was reminiscing about awful Mexican food he got in Buffalo, New York, with Polish sausage and sauerkraut in it, and Frank weighed in that Central European-Mexican fusion food in Prague is not good either, and I was thinking:

it could be good.

Here's what I thought of so far (quoted from Glen's facebook):
Treat the sausage like chorizo: make sure you have plenty of cilantro, epazote, and cumin: make sure the beans and rice are good: and make things with fresh masa -- it's a portable technology, only requires hard corn and lime. Sauerkraut goes with everything, Hungarian peppers will do as well as Mexican ones, everybody grows tomatoes.

I'm not doing much cooking these days. Anybody want to take up the challenge? All you have to do to succeed is to make a meal that combines well-known elements of each kind of cooking in a way that tastes good enough to you to write about. I'll get around to it myself, at some point.

Comments

[mayakda.livejournal.com]

I used to buy kielbasa a lot (before we started worrying about preservatives in meats in general) and I would always just slice it and stir-fry it with garlic, optionally onion, whatever mixed veggies I had on hand. (My favorite veggies are green beans so that was usually included). Eat it with plain white rice.
The greasiness of the kielbasa over the veggies just go well with the rice, for us.

[ritaxis.livejournal.com]

So treating the kielbasa like lap chang (Chinese sausage), right?

Chinese-Central European fusion! It's possible!

Frank says the biggest obstacle is the general blandness of Central European food. I think that's not an obstacle, it's a blank slate.