Christina wasn’t that interested in cooking growing up, and even into early adulthood. She's also super passionate about writing :). Always has been, especially when writing about her favorite topic, food. She knew how to cook her own meals because her mom helped teach her as the primary cook in the home. She cooked for herself frequently as a young adult because it was what she knew a good Midwesterner can’t go wrong with meat and potatoes after all.
It wasn’t until after moving to Minneapolis in 2009 that she started slowly falling in love with food, all kinds. There were so many kinds to try and so many wonderful chefs to cook them for her. But she especially loved Mexican. Mexican food has this coziness to it like Midwestern food does. It felt familiar, yet the flavor profiles were so different - it has HEAT. Spice. Bold flavors. Midwestern food often gets knocked for being bland, but here was this bold, oftentimes spicy food that was also comfort food central.
Being a comfort food-loving gal, she immediately gravitated towards Mexican food, and it inspired her to get in the kitchen. She used it as inspiration to doctor up things like Tater Tot Hot Dish and create new recipes like Sour Cream Chicken Enchiladas and Rotel Pasta. She loves making Midwestern dishes and she loves Mexican food and the result of experimenting with both in the kitchen is Midwexican.