One of the things we miss most about the states is good Mexican food. It makes sense… the best Mexican restaurants in the States are typically run by Mexicans, and there are not many Mexicans in the UK. Unfortunately the lack of Mexicans in England doesn’t stop the English from trying.
Wednesday is quesadilla day in one of our cafeterias. You pick up a plate with a quesadilla and then add some guacamole and refried beans. Actually, I should say that you then add some “guacamole” and “refried beans.” The guac was very light green and had the consistency of mayonnaise. The beans were chunky and light gray. I bravely took some guac (which might have made a nice salad dressing), but decided the beans were better left to my imagination.
One of my American coworkers from Texas was more cheeky than me. Without trying to be mean, she specifically asked the chefs why the sides did not look like they ought to. The chefs explained that the guacamole was made from avocados, sour cream, and mayonnaise. I don’t think she had the heart to ask about how they made the refried beans.
On a lighter note, the chefs did say that she should come back the next week to show them how to make the food properly.