Dear Fresh Friday friends,
This week’s menu has a focus on “Tex Mex” cuisine or the cooking of Texas and Mexico. Scroll down to order.
“Tex Mex” has been recognised as a regional American style of cuisine since the 1970’s and has grown in popularity over the decades since then. I attended a wedding in Texas in the late 1980’s and came back with strong flavour memories that inspired me to formulate a BBQ sauce and a Cajun spice blend and the hold pride of place at Nicholson Fine Foods almost 40 years later as, Essence of the Northern Rivers BBQ sauce and Blackened Cajun Spice Mix. Both these products feature in our “Tex Mex” main course. The entrée is a fabulous interpretation of a prawn cocktail and dessert is a combination of chocolate and cherries, not to be missed.
See you on Friday,
Cheers Peter
