Mexican & Border Cooking

I have been enjoying a cookbook from the library called The Border Cookbook (full title: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico). The glossary in the front is helpful for learning about ingredients unique to this variety of cooking, such as piloncillo (unrefined dark sugar) and chihuahua (semisoft cheese like meunster). I have a great interest in making some authentic Mexican and border foods, and I already love ingredients such as cheese, onions, black beans, cilantro, lime, avocado and tomatoes. Quiero aprender a cocinar a mexicano más auténtico y alimento contiguo. (some spanish talk, courtesy www.freetranslation.com). Reverse translation indicates I said, "I want to learn to cook Mexican more authentic and adjacent food."

Just for fun, translate this for me back into English: Su madre era un hámster, y su padre funden de bayas de saúco.

Anyway, if you happened to be so, ahem, privileged, to be in our home someday, I'll cook you something.

Translation answer: Your mother was a hamster, and your father smelt of elderberries.