{"id":519,"date":"2024-11-08T21:34:48","date_gmt":"2024-11-09T02:34:48","guid":{"rendered":"https:\/\/50for50tony.me\/?p=519"},"modified":"2024-11-08T21:34:48","modified_gmt":"2024-11-09T02:34:48","slug":"worldwide-food-tour-mexico","status":"publish","type":"post","link":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/2024\/11\/08\/worldwide-food-tour-mexico\/","title":{"rendered":"Worldwide Food Tour: Mexico"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">[Note: Stock Photo Used as I didn&#8217;t take photos of this dish for some reason]<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Now, I love Mexican food. I don&#8217;t eat it as often as I&#8217;d necessarily like but it always hits the spot. The thing is, other than Tacos I rarely make Mexican food at home. Which is a shame, because it&#8217;s a simple food that relies a lot on quality ingredients (much like cucina Italia). This was the first country I hit on the 50 country tour and it was because I was really craving some cheese enchiladas but instead of ordering them from the local Mexican place I decided to make them on my own. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The process wasn&#8217;t that terrible hard &#8211; just some Mexican cheese, monterrey jack cheese, and the wrappers and a quick tomato based sauce and toss it in the oven. Finish with onions (hold the cilantro please.. yes I&#8217;m one of those people) and there you go. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It was a simple dish to put together but very filling on a cold winter night &#8211; a nice cerveza to go with it and I&#8217;d call that buenos noches. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>[Note: Stock Photo Used as I didn&#8217;t take photos of this dish for some reason] Now, I love Mexican food. I don&#8217;t eat it as often as I&#8217;d necessarily like but it always hits the spot. The thing is, other than Tacos I rarely make Mexican food at home. Which is a shame, because it&#8217;s&hellip;<\/p>\n","protected":false},"author":1,"featured_media":525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[64,105,114,159],"class_list":["post-519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-international-meals","tag-cooking-the-world","tag-food","tag-goals","tag-mexcian"],"_links":{"self":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/comments?post=519"}],"version-history":[{"count":0,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/519\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media\/525"}],"wp:attachment":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media?parent=519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/categories?post=519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/tags?post=519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}