Irish Soul Food with a Mexican Twist (podcast)

Mar 10th, 2017 | By | Category: Featured Articles, podcast, the show
Corned Beef and Cabbage, Image Taste of Home

Corned Beef and Cabbage, Image Taste of Home

 

Whether or not St. Patrick–who is the patron saint of Ireland–actually banished all the snakes from the emerald isle is still up for up for debate.

What’s certain, however, is that when his feast day rolls around on March 17th, the majority of celebrants will  mark the occasion by wearing green, knocking back a Guinness or two, and dining on corned beef, cabbage and potatoes.

There’s nothing wrong with this hearty, boiled meal featuring pickled brisket. It’s a beloved food tradition, and that’s what holidays and feast days are all about for most of us–the things we eat.

But what if we ate something else? What if we ate a Boxty?

I had to go to Fadó Irish Pub and Restaurant on 4th Street, between Colorado and Lavaca, in Austin, Texas, to find out about this mysterious Irish foodstuff.

A boxty is  a lot like a French crepe, that doesn’t take itself as seriously. It’s made with flour, eggs, milk, herbs, spices and raw grated potatoes. Kieran Aherne, regional manager for Fadó says the restaurant uses the boxty in a number of dishes, and has even matched up the pancakes with traditional (and not so traditional) quesadilla fillings.

Kitchen manager and chef, Kristina Vukela, is head boxty slinger at Fadó, and says boxty quesadillas are easy to make, delicious to eat, and can and should be enjoyed year round. Try one and see if you become a true believer, or think it’s just a bunch of Blarney.

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