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In a room filled to capacity, with almost 2,000 budding culinary writers and publishers in attendance, Galway author Michael O’Meara sits on the edge of his seat and thinks.
Cong will become a culinary capital next week when it holds its first ever Cong Food Village festival.
Famously, USA Presidential hopeful, Donald Trump, is no fan of anything originating from Mexico. We in Ireland, however, feel differently about this. Mexican food, one of the biggest food trends of the last decade, shows no signs of slowing down here just yet. Just a few short years ago we got what passes for Mexican food from a yellow box in the supermarket. The finished product often appeared to have already been eaten by someone else. If you attempted to make your own, shopping for chili peppers was an adventure, avocados were an oddity and tortillas were totally out of the question. Latin-American foods such as nachos, chips and salsa, fajitas, quesadillas, burritos and beans are now an everyday sight on the dinner tables of Ireland and have become as common place as bacon and cabbage.
There is something hot happening in Ireland — Mexican food, one of the biggest food trends of recent years, has gone mainstream, and shows no signs of cooling down just yet.