Mexico’s take on the Cornish pasty

Re:Mexico’s take on the Cornish pasty by lostcolony on Monday May 21, 2018 @02:24PM (#17120518)

Universal. Sort of. The 'traditional' cornish pasty includes 'swedes', i.e., rutabaga (which can be mistaken for turnips, since they're both similar looking root vegetables, though they have different tastes and interior coloring). But there are many places that vary it up. If ever in Vegas, Phoenix, or Flagstaff, try one at the Cornish Pasty Company (it's on my to-do list basically every time I go to one of those places).

See the PGI entry at https://en.wikipedia.org/wiki/Pasty#Cornish_pasty

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Re:Mexico’s take on the Cornish pasty by mattnewport on Monday May 21, 2018 @03:10PM (#17120908)

For a long time I thought you couldn't get swedes in Canada (for my mum's mashed swede and bacon recipe). Finally figured out that's what rutabaga is.

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Re:Mexico’s take on the Cornish pasty by gerdesj on Monday May 21, 2018 @04:31PM (#17121581)

No idea why we call them swedes and rutabaga has been mentally stashed away - thanks. If you find swedes/rutabagas a bit boring texture-wise and a bit sweet on their own - try mixing with carrot.

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Re:Mexico’s take on the Cornish pasty by analog31 on Monday May 21, 2018 @07:16PM (#17122614)

The rutabagas that we get around here are little bit stronger and tougher than turnip, so it adds a nice zing. Don't buy more than one unless you're really planning on making a lot of pasties.

I grew up in southeastern Michigan, but we took family trips in da UP eh, and my mom likes to reverse engineer recipes. So when we got home from one trip, she whipped up a batch of perfectly authentic pasties from just guessing what was in them.

I wonder how far you could travel, eating nothing but the traditional "whatever's available, wrapped in the local bread" in each country that you visit.

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