If you don’t go head over heels over these sliders, tweak them, and go ahead, make them your very own. That’s the beauty of passing down recipes! I know this to be true, for I’ve heard from many of you wonderful personal touches and spins on my recipes through the comments on this blog. You killed yourself to make the best-ever sandwich and you hate mustard? Well, the next person printing your recipe may think all the sandwich needs is a little, or a lot of, mustard. They’re under the domain of the recipients who can do whatever they want with them. It’s what happens when you share recipes: they’re not yours anymore. I took some of the mayo out of the avocado spread and added the refreshing chives.
I added a bit of onion, garlic and oregano to the meat mix and more chipotle (come on Sean, you talk like a Mexican!). He obliged, and I tested his recipe many times giving it a few tweaks (hey, you know, I can’t help myself). I was hooked.Īfter I had my fill, I told Sean I had to post his recipe on my blog, as I was sure you all would love them just like I did. All I wanted were these Chipotle Pork Sliders. No, of course, I didn’t try his vegetarian sliders. No, I didn’t try his regular cheeseburger sliders. No, I didn’t even try his Asian tuna sliders. I said, “I can take that platter”, and ate the remaining four. Sean came up to me when he saw me walk in, gave me a plate, placed two of these sliders on and said, “You are going to like these.” The guests were drinking, eating and laughing until their stomachs were hurting, usual for their home. Her husband, Sean, an American who speaks and acts like a Mexico City native (says a Mexico City native), made the dinner for the 40+ guests. It was my friend Tamara´s birthday party.
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