My first meal in California after six months in Singapore was Mexican food. So was my next meal, and my next.
So, when I was getting ready to return to Singapore, I picked up something you absolutely cannot find here: handmade tortillas and real taqueria salsa. I brought these in quantity and hosted a big Mexican feast for my compadres on this project.
I spent Saturday morning shopping at the Tiong Bahru wet market, and I spent all afternoon making carnitas (slow roasted pork), black beans with chilis and lime, pinto beans, refried beans, mexican rice and guacamole.
I think it was appreciated. My friend Rebecca took one bite and said, “when I close my eyes, I can almost hear the drunk hippies in the Mission.”