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.
Modifications Made:
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.