Conquer Club

Cincinnati Chili.

Pussy. Its everywhere.

Key West "Cuban."

Picadillo ... with black beans and rice.
Ropa Vieja ... the Cuban way of pulling beef.

And I suppose a nice Cuban sandwich, "all the way" on a proper Cuban roll pressed to perfection, served with a nice grande cafe con leche.

(Welcome to one of the biggest paradoxes of the universe, the island city known for the laid back slow life is home to the most powerful caffeinated beverage you can get short of a can. A typical grande con leche is probably at least a triple shot of espresso. I really can't say, they dump all the unused expresso into a container and use that for the con leche.)

Quebec - poutine. they can shove their maple syrup up their chain smoking, separatist asses...

*****

Rio Grande Valley Texas fajitas, served with pico de gallo, arroz, tortillas de maiz and washed down with a chelada.

flemish carbonade with fries and carrot slices

waauw wrote:flemish carbonade with fries and carrot slices

Tickle me pink, I'm intrigued!

Had to google carbonade.

riskllama wrote:Quebec - poutine. they can shove their maple syrup up their chain smoking, separatist asses...

Road trip to Montreal this summer... been trying to scout out some of the best poutine joints... Can''t wait!!!

Borderdawg wrote:Rio Grande Valley Texas fajitas, served with pico de gallo, arroz, tortillas de maiz and washed down with a chelada.

Just Tex-Mex in general, dude. It's awesome.

Ugh, I don't know how you can stand those micheladas though. Something about spicy tomato juice in my alcohol doesn't sit right with me.

I don't even really think of TexMex as regional, because you can get it anywhere in North America (even in the SW).

Gelato, from the street vendors near St. Peter's Square, Rome.

Maritime lobster, and Digby scallops

PEI mussels......

....when ya google 'em, make sure yer on images

Lebanese Kibbeh Raw. Please try it.

This is such a delicious thread. =)

Philly cheesesteaks and Alabama barbecue (although Kansas City and Memphis barbecue are rad, too).

Hong Kong tea and coffee, and cha siu (barbecue pork).

DoomYoshi wrote:I don't even really think of TexMex as regional, because you can get it anywhere in North America (even in the SW).

Trust me bubba, what most people call TexMex, ain't. Hell, most of what people in North Texas call TexMex, ain't. The only place you can get the real thing is in El Valle.

Welsh Cakes.
but +1 for the Philly cheesesteak.

Borderdawg wrote:Rio Grande Valley Texas fajitas, served with pico de gallo, arroz, tortillas de maiz and washed down with a chelada.

I cook that often! I mean, fajitas with pepers and onions. Arroz and tortillas de maiz yeah but I don't like pico de gallo in with fajitas. Maybe refried beans, the kind you make at home not the canned kind. But as Tailgunner, I can't stand micheladas. Or beer with food really.

Tacos from Sonora.


--Andy

Dukasaur wrote:Gelato, from the street vendors near St. Peter's Square, Rome.

I tried gelato for the first time in Venice and f*ck yeah! Kept coming back for more.

AndyDufresne wrote:Tacos from Sonora.


--Andy

Oh yes, those guys know about tasty, tender meat.

Ever had pescado zarandeado or chilorio?

As far as I know, South Dakota is the only place I have been to that serves Chislic.

What is Chislic? Chislic is basically steak tips thrown into a fryer and then seasoned with some type of house special seasoning blend (oft times easily concocted by buying a bottle of Lawry's Seasoning Salt). Usually served in a basket on paper, or sometimes just on a plate, a toothpick is the required utensil of choice. Your steak tips/Chislic is prepared to your desired doneness (rare, medium, well...) and then traditionally you are served a cocktail sauce to dunk them in (but now ranch dressing is popular).

Original Chislic was not made with beef tips, but with chunks of lamb; but it is widely available in any SOuth Dakota restaurant or bar in the Beef variety form as fore mentioned.

Here is the beautiful history on this most regional of food dishes:

http://en.wikipedia.org/wiki/Chislic

I think I want some right now! YUM!

However...I cannot find any good Chislic pictures to show you. There are better Chislic plates out there than this...I just wanted to find one that had the toothpicks (that's imperative Chislic utensils!!!)