This past weekend we declared "Mexican Dinner Night!" Two of the Mexican MBA students were Culinary Business majors, both working in catering and restaurant management before making the journey to Canada. They spent all day on Saturday grocery shopping and picking the perfect ingredients to make a gourmet Mexican meal. First up was the appetizer: a minced mixture of shrimp, fish, onions, and tomatoes spread on a corn shell. This was a very interesting dish because it was not cooked in the oven or on the stove--it was cooked by the acidic lemon and lime juices that the seafood was marinated in. I'm a little bit weird about food--with certain textures, the way things are cooked, making sure everything is well done, etc. In fact, it would be in my best interest to be a vegetarian so I never have to worry about raw meat ever again...but I like chicken too much. With my weirdness of food being said, I was very hesitant about that conglomeration of an appetizer. Next up was the salad with an amazing peanut butter/honey/olive oil dressing. This was my favorite part of the meal! Maybe because of my love for peanut butter. Our main dish was Enfrequaladas (not sure of the spelling?) that was more or less enchiladas.
Most everyone loved the meal, and we are all very lucky to have those two in the group!
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