Quote Originally Posted by ezgoing View Post
The US versions were very tasty. If the original version of her chicken enchiladas are anything like the "original" Korean food my wife prepared it takes a lot longer to prepare than the US versions and tastes much better.
the far far south version of many things tex mex and mexican are quite often nothing like the northern mexico food .
her green enchiladas take alot of time to prep and look rather unique when finished , they almost look like a soup dish of some sort as the small tightly rolled enchiladas float in a sea of verde ....pretty complex and not for travel to and fro for sure ....
the fresh ingredients on the top wouldn't stay good for long if they had to be transported ...
cilantro avocado and queso fresca are the toppers on that dish or should say bowl ....