It doesn’t come as a surprise for someone like me to find social gathering an awkward affair.
I am an introvert. Social gatherings are dreadful because people drains my energy. I find small talks or gossip over trivial matters a waste of time and I constantly need to have my own space to explore my thoughts and feelings. Which explains why I don’t usually invite guests to my home.
So, when Ms. C, my BFF (who is also my boss) suggested a farewell party, I couldn’t help but cringe. And I almost had a panic attack when there was a water shortage at Ms.C’s and I had to volunteer to have the party at my tiny, messy apartment last Saturday. If it wasn’t for my boyfriend who took on the cooking like a champ so that I can clean up the apartment, I would have pull the plug and cancel the event.
I invited our common friends from agency days and a few colleagues from work. A few did not turn up, which is fine. Because those whom I really missed showed up and that’s more than enough for me 🙂
We cooked up a Mexican feast from 11am with our tiny hot plate. And was still cooking when our friends arrived at 7pm 😀
On the table: Pozole, chicken tinga tostadas, potatoes with Chorizo, refried beans, corn on the cob (Mexican style), enchiladas potosinas, mexican rice and mushroom quesadillas by Remi, spicy chicken wings and sangria by Ms. C
Eating Mexican food can be a lot of fun with friends. Because you get to prepare your own plate of food with the ingredients all spread out on the table. And you get to learn about the cuisine that is so widely misinterpreted. Yes, the nachos, fajitas, tacos served in Chillis, Frontera Sol of Mexico and Friday’s are more tex-mex (Texan-Mexican) than authentic Mexican cuisine. Want authentic Mexican food in KL? Give La Mexicana a try!
Pozole. Mexican living abroad will go gaga over this dish as how we Malaysians would go gaga over Nasi Lemak in a foreign country. An authentic dish originated from Mexico, Pozole is consumed on special occasions because one of the ingredient; corn which is a sacred plant for the Aztecs. This dish is fairly easy to make. With corm (usually whole hominy kernels), shredded chicken meat and chicken stock.
Chicken Tinga Tostada This is a hot item on our dining table and our friends simply adore this dish. It’s served with bite-sized tostada chips with refried beans, chicken tinga, lettuce, sour cream, sprinkle with feta cheese.
Enchiladas potosinas originate from San Luis Potosi, Mexico. If you are like me, you are probably confused with taco, fajitas, quesadillas and enchilada. After all, they are all wrapped with corn tortilla! So to differentiate enchilada with the rest, just remember that it is basically a corn tortilla rolled around a filling and covered with chili and tomato sauce! With fillings varies from chicken, beef or pork, seafood, feta cheese, potatoes, vegetables, or any combination of these and are commonly topped with cheese, sour cream, lettuce, salsa, and fresh cilantro. Another yummy dish thank to the Mayans.
Mexican Corn I absolutely LOVE corn! I think corn would taste so much better if it’s grilled. But since we don’t have an oven, we’ll just have to make do with boiling the corn. So once the corn are boiled, squeeze some lime on it before a think layer of butter is coated on the corn. Then coat a layer of mayonnaise and sprinkle some paprika/chili power and parmesan cheese.
Turns out, the get-together wasn’t that bad after all. Good food, good friends! Wished I’ve done this earlier.
Thank you for being part of my life! 🙂