What the what is Midwexican?
In formulaic terms: Midwestern + Mexican = Midwexican.
Conceptually, Midwexican is: Bringing the heat to Midwestern eats, served with a slice of Minnesota nice.
Midwexican is what happens when Midwestern and Mexican cuisine collide. It’s Mexican Tater Tot Hotdish, Spam Tacos, Pickle de Gallo, Chocolate-Drizzled Churro Rice Krispie Treats. It’s a welcome fusion of Mexican(ish) flavors into a cuisine that often gets criticized for being rather bland. I grew up eating dishes typically served at Minnesota kitchen tables: all manners of hotdish, meat and potato meals, and bars, bars, bars!
One of my favorite meals growing up was tacos. Now when I say tacos, I’m referring to ground beef seasoned with a package of taco seasoning. Gringo tacos if you will, absent of any real ties to authentic Mexican tacos. And paired with hard shell tacos, packaged shredded cheese, iceberg lettuce, salsa, and maybe some sour cream, and sliced black olives. It was far from authentic, but I loved it anyways (and still do!).
I’ve always loved Mexican food, as well as offshoots like Mexican-American, Tex-Mex, or food that is just plain Mexican(ish). You’d be hard-pressed to find a Minnesotan who doesn’t enjoy Mexican food in some way, shape, or form. As a self-elected representative of Minnesotan food preferences, I can say that Minnesotans LOVE Mexican food, and crave those south of the (Minnesota) border flavors.
This blog is a Mexican(ish) reimagining of beloved Midwestern dishes and vice versa. Midwexican: Mexican-adjacent, Midwest-leaning.
This blog is for the adventurous Midwesterner, the fan of fusion, and those on the hunt for unique new dishes to try.
On Cooking Midwexican
I won’t be offended if you don’t follow my recipes to the letter because I am incapable of following a recipe myself. Recipes are only guidelines after all! Please share if a substitution went well, I'd love to give it a try :).
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If you have any questions please contact me at midwexican (at) gmail (dot) com