Cajun Restaurant Berlin

Dave, what fun! We once went to a Mexican restaurant in London, which wasn't bad. I don't remember the name right now, but I'll look it up and add it here later.

When we were in Leiden in the Netherlands a few years ago, we saw a soul food restaurant. We were seduced by the nearby Spanish restaurant (very good, too), but will definitely try the fried chicken at the soul food place next time we're there.

Dave, my husband and I are both Cajun. Born and lived there until after college and started getting transferred around. I cook chicken and sausage gumbo. We drive from Colorado to our hometowns about every year and a half with 4 ice chests in the back, We come home with about 60 pounds of frozen sausage from my husbands home town. I share it with my two grown sons who also like to cook.
We also use it for jambalaya. My recipe is a one pot dish and its a red not brown. its the way my grandpa and dad made it and my family and friends love it. But what a nice surprise to find that restaurant in Berlin! Glad you enjoyed the food!

Mimi

Jane, do you have that name?

Nigel, it was the Wahaca. It's evidently a chain; I didn't write down the address of the one we visited, but it was not too far from the British Museum. My notes say "passable Mexican" food.

The Spanish restaurant in Leiden was La Plancha, Morsstraat 55. "Very good tapas, coffee, desert" according to my notes.

The soul food restaurant was on the same square, but I don't remember its name.

I can see why they gave Wahaca a phonetic spelling for Oaxaca! The first Mexican restaurant we went to in London in the late 90s was near Trafalgar Square but has since closed. It was called the Texas Embassy and we were kind of desperate knowing we’d be away from our usual Mexican food for 4 months.

Wahaca, while quite tasty nosh, is most definitely an English take on Mexican food. Many a fine meal we have had, but different. The chilis are grown in England, the meat and cheese are English, all the herbs and veg too. Interesting combinations:

Christmas menu this year:

Turkey Taquito (n)
Buttermilk Chicken Tacos
Roast Garden Veg Taco (v vg)
Pork Pibil tacos
Organic Squash & Crumbled Feta Tostada (v)
Crispy Cauliflower bites (v)

Grilled Tenderstem Broccoli (v vg)

Mince Pie Empanada with Brandy Butter Ice Cream (v)

or

Guacamole + Chips (v)

Sweet Potato & Feta Taquito (v)
Roast Garden Veg Taco (v vg)
Plantain tacos (v)
Sweet romano pepper (v vg)
Cheese & Chilli croquetas ( s v)

Grilled Tenderstem Broccoli (v vg)

Mince Pie Empanada with Brandy Butter Ice Cream (v)

So Jim - Mexican but not as we know it........

But as I said, quite tasty...

By the way, founded by Masterchef winner Thomasina (Tommi) Miers who has spent quite a lot of time in Mexico and allows plenty of Mexican tradition into the English friendly recipes.

Mona, yes! We were amused by the word "Wahaca," but then our major professor in grad school wrote the book (literally) on Oaxaca. And per Nigel's post above, the food was tasty. Authentic? Probably not; it's hard to be "authentic" in different ecozones, but we enjoyed it, nonetheless. Are hamburgers in Europe "authentic?" Tasty, though. And as someone who grew up in a family restaurant that used only freshly ground beef, grill-toasted buns, and fresh, hand sliced (usually by me) lettuce, tomatoes, and onions on burgers, I'm not sure what an authentic American hamburger is. It certainly doesn't come from a chain. Or does it?

One of the best taco stands anywhere is found in Copenhagen at Hija de Sanchez.

So in a Beer Capital like Berlin, do they import actual Abita Turbodog dark beer from Louisiana?

I recognize that all ethnic restaurants have to "adjust" to local favors and preferences -- even McDonalds. While we don't make it a big point, we occasionally like to try an ethnic restaurant just see the adjustments. And it can be interesting especially some Chinese restaurants. Then, of course, what we are really comparing is the Am version of Chinese and Mexican restaurants to the locals. And we have run into some odd combinations but fun doing it. When it comes to food, you really cannot be very rigid.