Frequently on Sunday nights, I take over the kitchen and make something out of whatever we have in the refrigerator. The first step is always to take inventory. Tonight I had a choice of three different meats. Mommy had cooked a turkey a few nights ago and I had grilled up some steak and chicken for lunch today. By dinner time, all three were waiting to be doctored to leftover perfection.
For tonight's entree, I selected the steak. It was a little more well done than I prefer, but it was tasty nonetheless. Scanning the fridge I located a lifetime supply of corn tortillas and enough cheese to satisfy the largest families in Mexico and Italy combined. Then I went to work. Before long, quesadillas were coming off the griddle as fast as the kids could eat them.
As I cooked, I realized that, although this dinner was comprised of some Mexican food essentials, it lacked the zing that so often stings authentic Mexican cuisine. It was then that I realized something. Just because I live in a town with a Spanish sounding name and two-thirds of my neighbors hail from the southern side of the border, I don't cook like a Mexican, so why fake it?
That is when my retirement plan began to develop. Being proud of one's white heritage is taboo in our backwards thinking society, but I embrace it. That's why when I retire I am going to open a restaurant called Cheese-a-dee-ya: Authentic Quesadilla Cuisine From North of the Border. On the menu you will find things like the Gringo Asada Cheese-a-dee-ya. For this delicacy, the white guy in the kitchen will start with the finest Carne Asada (pronounced Car-Nay Uh-SOD-Uh for my white friends) and smother it in the drippiest barbecue sauce this side of Kansas City. A few minutes on the grill will finish it off before before it is chopped up, covered in cheese and squished between two two tortillas. (Tor-TEE-uhs)
Another entree from north of the border would be the burger-dee-ya. Nothing beats a little ground beef, lettuce, tomato, and maybe a slice of onion and a few pickles nestled in a bed of melted cheese between two tortillas. And what could be more American than the doggy-dee-ya for the little guys? Throw some mac and cheese between a couple of flour tortillas and you've got a mac-a-dee-ya. The possibilities are endless.
We won't serve fries, but you are sure to enjoy the Deep-fried-a-dee-ya for an appetizer. Deserts will involve things like the ice cream-a-dee-ya. For this delicacy, you start with a deep-fried tortilla coated in cinnamon, then stuffed with the ice cream flavor of your choice. Toss it in the blender and you've got a shake-a-dee-ya.
If you ask me, this is one great i-dee-ya! Anyone want to buy the first franchise?
1 comment:
Laughing out Loud and enjoying the franchise idea. Much needed therapy today. Thanks.
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