My hometown has food festivals all year round. One around Easter, another in summer, and a third in October. Foods celebrate the various ethnics cuisines, Mexican, German, Polish, and Cajun to name just a short few. One of my favorite festival foods are pupusas served with all the Curtido one wants to slather on top. Having leftover shredded chicken, I decided to try my hand at curtido to serve over homemade chalupas.
Oregano was omitted and curtido was melded for about half of day to retain some crunch.
Scaled for Likability: Good
The teen table counterpart loved this! Not quite the curtido served at the summer food festival, this recipe will be made again but with a few changes. Vegetables sliced thin, thin or maybe even shredded in the food processor, substitute yellow onion for the red as I didn't care for the leaching of color onto the cabbage, and the addition of shredded radishes for extra tang.