What's your favorite ethnic/regional style of food?

[Scrambled Egg]

Chinese or Mexican

 

[keljonma]

Quote:
And that's the great thing about America. It's all American cuisine.

 

[SterlingAcres]

Mexican. Even if you're not hungry, who can turn down a taco?

 

[MissPrissy]

Italian followed closely by Mexican - not american style or tex-mex, authentic mexican.

 

[CritterHill]

Well Thai is up there on my list as well as sushi. But I have to say, I went to a friend's wedding a week ago and he had it catered LEBONESE.

Wow! Was that good! I have no idea what i was eating, but it was fantastic. After living off of mac and cheese and fish sticks for the past 5 years (feeding my toddlers), I could not believe how good Lebonese was.

Oh, and there is a really good Ethiopian restaurant (can't remember the name) in DC. Haven't been there in years, but Ethiopian is surprisingly tasty as well!

 

[JustChicky]

Definitely Cuban food, well actually most Spanish or Carribean Island food.

My favorite dish is Ropa Vieja. I love it.

I have tried a lot of recipes and this one is my favorite:

Ingredients
2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
all purpose adobo seasoning
3 tablespoons olive oil
6 cloves garlic, minced
2 1/2 cups finely diced onions
1 1/2 cups finely diced green peppers
1/4 teaspoon ground black pepper
1 (8 ounce) can spanish style tomato sauce (such as Goya)
1 (6 ounce) jar sofrito sauce (such as Goya)
3 cups water
1 packet sazon goya with coriander and annatto (again, such as Goya)
1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
1 ounce caper, rinsed
10 large green pimento-stuffed olives, sliced

Directions
- Season steak with Adobo.

- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.

- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.

- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.

- Stir in the sofrito, water, sazon and bouillon and bring to a boil.

- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.

- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.

- This should take about 1-1/2 hours.

- You can add more water 1/4 cup at a time if the sauce gets too dry.

- To serve, shred the meat with 2 forks and mix back into sauce.
_________________________________________________________________

I cook it in a pressure cooker. I don't put olives in it. I serve it with white rice and seasoned black beans. My brother in law wanted it on soft, warm corn tortillas.

Edit: If you live near San Diego, California go to a small restaurant called Tropical Star. I ate there all the time when I lived in San Diego. All of their food is good. They also sell latin ingredients.
6163 Balboa Ave, San Diego, CA 92111 (next to IHOP) - Phone # 858) 874-STAR (7827)

 

[chicken_boy_Kurt]

Japanese mmmmm

 

[Sunny Chook Farm]

Italian

 

[ChickenGirl95]

Quote:
Me too!

 

[suenrob]

Another Italian! Especially the Olive Garden