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.
Realistically, Midwexican is, well… whatever I say it is.
Midwexican is what happens when Midwestern and Mexican cuisine collide. It’s taco-style tater tot hot dish, porketta carnitas, Choclolate-Drizzled Churro Rice Krispie Treats. It’s a welcome fusion of Mexican(ish) flavors into cuisine that often gets criticized for being rather bland. I grew up eating dishes typically served at Minnesota kitchen tables: all manners of hot dish, meat and potato meals, and bars, bars, bars!
One of my favorite meals my Mom made growing up were tacos. Now when I say tacos, I’m referring to ground beef seasoned with a package of taco seasoning. You know what I’m talking about! Which was usually served with hard shell tacos, packaged shredded cheese, iceberg lettuce, salsa, and maybe some sour cream and sliced black olives.
I’ve always loved Mexican food. Or what I consider to be Mexican food. Mexican-American, Tex-Mex, Mexican(ish), whatever you want to call it. 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. Midwexican.
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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