Scottish-Mexican Fusion Cookery

I swear I’m onto something with this idea: Scottish-Mexican fusion cookery. Hear me out.

It started on the last day of our trip to the Edinburgh Fringe Festival in 2012 when, in an effort to use up our self-catering supplies, JTA suggested (he later claimed this should have been taken as a joke) haggis tacos. Ruth and I ate a whole bunch of them and they were great.

In Scotland last week (while I wasn’t climbing mountains and thinking of my father), Ruth and I came up with our second bit of Scottish-Mexican fusion food: tattie scone quesadillas. Just sandwich some cheese and anything else you like between tattie scones and gently fry in butter.

We’re definitely onto something. But what to try next? How about…

• Bean chilli stovies?
• Arroz con pollo on oatcakes?
• Carnitas and refried beans in a bridie?
• Huevos rancheros with lorne sausage sandwiched between the tortilla and the eggs?
• Kedgeree fajitas? (I’m not entirely convinced by this one)
• Rumbledethumps con carne?
• Caldo de leekie: cock-a-leekie soup but with mexican rice dumped in after cooking, caldo-de-pollo-style?
• Something like a chimichanga but battered before it’s fried? (my god, that sounds like an instant heart attack)

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