A Classic Chinese-American Dish Takes On A Mexican Flair - mexican restaurant corn side dish

Joaquin "Jocko" Fajardo, 39, grew up in Tempe, Ariz.
In a big family
Mexican food is an integral part of his growth.
However, it reminded him that the food with his family was an obvious Chinese dish, or, more accurately, a Chinese dish --
American: Miscellaneous.
Chop suey actually came to his family through a Mexican restaurant owned by his big boss.
Great grandmother and greataunt.
In the 1960 s, two women opened a restaurant in Los Angeles.
Next door to their Mexican restaurant is a Chinese restaurant.
"It lasted for a very short time, and ultimately my [great-aunt]
"I bought this restaurant," Fajardo said . "
"They have combined the two restaurants to retain Asian staff.
"When these women taught their new employees to make Mexican dishes on the menu, they also learned some Asian dishes.
Chop suey is one of them. But his great-
Auntie added obvious Mexican food to the recipe: cumin, jalapeno and beans.
Jumping to the story of recidivism behind this Chinese creation --
Mexican fusion dishes seem surprising, but it shows that culinary communication is not uncommon in places where different cultures and cuisines coexist.
This is especially true of Chinese food in the United States.
For example, the origin of the clutter.
This dish originated in the earliest Chinese restaurants in the United States, many of which are called chop suey house.
The story behind the origin of this dish is full of folklore, and many regions and people claim to be its creators.
But according to 2009 studies published in the Journal of Transnational American studies, there is no single creator.
It may evolve at the same time in many restaurants.
This is a humble dish made of fried animal intestines and vegetables and adjusted to the tastes of American customers.
"When Chinese restaurants in the United States start serving this dish, they are flexible to use any ingredients available and sauces they consider delicious and convenient," Liu wrote . " Professor at California State University of Technology, in his 2009 papers.
"When chop suey first spread in the US, there were many different versions of chop suey.
The only common practice is to stir in an iron pan.
Stir-fry a bundle of ingredients with innovative sauce.
"The result is not the same as the original dish eaten in China. according to Liu, this is mainly a home --
Cooked food also "varies from region to region.
"It's not just the clutter that evolved to American taste.
The vast majority of Chinese people --
American food.
In fact, Chinese food in many countries has adapted to local tastes and ingredients. Chinese-
For example, Indian food is folded up in Indian spices, paneer (Indian cheese)
There are also Indian vegetables such as potatoes, okra and cauliflower.
Peruvian Chinese cuisine combines two cuisines and is known as chifa.
It includes fried rice called arroz chaufa, which includes corn, Peru's staple food.
As salt reports, the Chinese
Mexican cuisine includes staple food for many local foods, such as "light-yellow deep-fried chilis.
"There are also rumors that chefs in Chinese restaurants will marinate pork with tequila.
Therefore, it seems natural that dishes adapted to local tastes around the world continue to develop in the restaurant kitchen.
But what is unique about fajado's clutter?
He called it the beans.
It is not in a Chinese restaurant, it is modified and remodeled in a Mexican restaurant.
The Mexican adaptation has also become a "family meal" in the restaurant "--
Fajardo said the staff ate the dish while working. His great-
Aunts even continued to teach recipes to every woman in their big family.
"She thinks everyone should be able to feed their family at the minimum cost," said Fajardo . ".
Simple and hearty ingredients for this dish
Carrots, celery, beans, chicken (
Or any other meat or fish)—
Healthy and cheap.
"This is what we know about Auntie stew.
2 tablespoons olive oil 2 carrots, peeled, cut into two celery stems, cut into 1 piece of onion, peeled, halved, cut into 2 chicken breasts, halved, cut into 1/4 cubic meters 1 can of chestnuts
Drain the water out)
1 cup of beans sprouts1 can use black beans, drain and wash 2 1/2 cup chicken nuggets 1 cup Basmati rice2 teaspoon corn kernels 1 tablespoon chicken nuggets with some seeds 1 teaspoon
Cook until two
The liquid evaporates for thirty and then covers until the steam is dissipated.
Lightly seasoned with salt.
Stir-fry carrots, celery and onions until they turn yellow.
Add chicken slices and fry them to brown.
Add bean sprouts, chestnuts and black beans.
Keep the Stew slow.
Mix the remaining chicken with corn starch and Mexican pepper.
Stir-fry chicken and vegetables in a pan.
Allow slightly thicker when stirring 3-5 minutes.
Season with salt.
Hot rice.
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