Food talk
Go Mexican, the desi way

Chilli con carne with mince is simply outstanding, writes Pushpesh Pant

LONG years ago, if memory serves us right, we ordered a chilli con carne burger at the Nirula’s. We were mighty surprised to see the burger patty drenched in rajma. It was much later that we learnt that Mexicans and Indians have much in common. Residents of both countries are partial to chilli hot food, love colourful costumes, enjoy whatever goes by the name of fiesta and siesta — fun and frolic and lazy snoozes — throw in some fast paced music what more remains.

It was quite some time back that a couple of Mexican eateries opened in the Capital but for some surprising reason the initial enthusiasm did not prove infectious. Neither the tequila, nor fajita, tortillas or steam-rollered chicken or refried beans could lure diners to win a loyal patronage. Rhodeo and Ranch remained in the realm of expensive exotica. If food is so similar, then what is the point in shelling out so much extra?

Let us reassure you dear readers that Mexican recipes have an endearing quality to them. They are familiar yet refreshingly different. One can sing of the unmatched glory of rasse misse rajma, especially when prepared from the beans obtained from Ranbirsinghpura. Jammu does dish out superb rajma that require no embellishment, bar a dollop of desi ghee. But forgive us for repeating that chilli con carne has a charm of its own. Not overburdened with tomatoes, lehsan, pyaaz, adrak et al it, when married to mince, is simply outstanding. There are few recipes that blend animal and vegetable proteins so well. We have had to do very little to adapt this dish to make it even more agreeable to native palate.

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