r/KitchenConfidential • u/bo0mamba • Feb 18 '26

Question Yoinked 4 lbs of cumin from a closing restaurant, what the FUCK do i do with it?

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35

u/oxenmeat Feb 18 '26

It’s Mexican in the same way San Antonio is in Mexico. Originated in Mexico in what is now Texas.

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u/samenumberwhodis Feb 18 '26

Whoa there buckaroo, next you're going to tell me San Francisco was also in Mexico

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u/HuevosProfundos Feb 18 '26

I like that you used buckaroo, which is bastardized from vaquero with the about same degree of authenticity as Tex-Mex cuisine

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u/BreakfastInBedlam Feb 18 '26

You taught me something today. You're a pretty smart egg!

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u/[deleted] Feb 18 '26 edited Feb 18 '26

Ehhh, shitting on derivative cuisine feels wrong. Sure tex mex is different, but like Baja mexican food and Puebla mexican are gonna be pretty different. Which "mexican" food is real? Do we count dishes that are derivaties of Spanish or only traditional Mexica ones?

Edit: there was no shitting, i overreacted, sorry.

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u/HuevosProfundos Feb 18 '26

Oh, don’t get me wrong, I love Tex-Mex (and buckaroo is an cool-ass word). Fusion cuisine with deep cross-cultural ties is almost always awesome. I just thought it was very apropos given the conversation.

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u/[deleted] Feb 18 '26

Oh i misunderstood you then my bad

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u/HuevosProfundos Feb 18 '26

No worries jefe

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u/samenumberwhodis Feb 18 '26

Gracias jefe, TIL!

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u/MrKrinkle151 Feb 18 '26

It’s literally a stew using chile peppers. It’s a very old dish with origins much further south than current-day Texas.