I'm going to cover several topics, so bear with me.
If anyone knows of somewhere to get something other than Tex-Mex in Cardiff, let me know. I'm on the hunt. I may just kiss your feet if you find something good. DF tells me there is none.
By the way, be careful with coriander vs cilantro. They are from the same plant, but it sometimes means the seed-like fruit or the root ground up (coriander) while the other is more of the leaves (cilantro). This isn't always the case, but if the flavor is different than what you expect, that's why. Sometimes it is called "Chinese parsley." The nice thing is that cilantro is used in a lot of Asian and East Indian foods, so it shouldn't be too hard to find.
Someone asked early on about salsa verde. I can tell you a quick easy way to make it if you like. It can be made up fancier, but this is how most people I worked with when I was doing work with the Spanish-speaking members of my church make it. I can't give you exact amounts though b/c I don't know Mexicans that have recipes (I learned to make tortillas by hearing "well you take a good handful of lard . . ."). You don't want amounts anyway--play with it to find your taste. Most people don't like it quite as spicy as I do.
Get a bunch of tomatillos and some peppers of choice (jalapenos are good and easy, habaneros are spicier, a blend works too, try what you like--I don't know what's available there yet). Some will grill things and remove skins and such. I don't stress about it for a salsa. Most people I worked with just threw the tomatillos and peppers into a pot of water and boiled them. How do you know when they are done? Easy, just drain the water after the green tomatillos turn yellowish. You can then throw those into a blender with fresh garlic, chopped onion, cilantro (I like tons of cilantro), lime (some regions use it and others don't), and salt.
I think that's everything. I haven't done it in a little bit. I need to brush up on my Mexican cooking. It's so much easier to just take a break from work here and run to the local taco wagon or taqueria. Oh, I'm going to miss that!! If I remember another salsa ingredient, I'll come add it.
By the way, do people use slow cookers/crock pots out there? I often use mine when I'm making Mexican beans. I don't have time to cook beans for as long as I need to since I work. I'm hoping crock pots aren't just an American thing.
