I said it and I don’t regret it.
The reasons are simple and clear; here are four:
- Convenience: Fuck waiting for Christmas, New Years or someone to die. With canned menudo, you can get your ‘cow guts and corn’ fix 24-hours, 7 days-a-week.
- Uniformity: The problem with menudo is that every abuela makes it differently. You never know what you’re going to get. By letting robots sort and can our menudo, we know what we’re getting with each delectable bite.
- Cost: It takes 12 hours to prep, 12 hours to cook and 36 hours to digest a properly fashioned cauldron of homemade menudo. Who has that time? Ingredients for 3 gallons of menudo will set you back $75. Who has that money?
- Taste: Menudo is an acquired taste; nobody comes out of the womb craving spicy, calf innards. If you can acquire the taste for your Abuela’s menudo, then rest easy because the hint of aluminum in each can of menudo can be stomached, too.
Listen, I’m not trying to cause a fight. If I wanted to do that, we’d talk about your mom’s nasty salsa.
Carlos Aguilar blogs at BigBrownDad.com. All rights reserved, yo.