Sunday night of the convention I had dinner at On the Border with 
 duncan, 
 ottsel, and 
 raccoondrew, and the raccoon was kind enough to pay for our dinner. I was going to do a sketch in his book in return, but he vanished like ninja when we got back to the hotel, so I'll have to give him a sketch here, instead.
They actually had an all-you-can-eat enchilada special going on. Surprisingly, he didn't order it! But I'm sure, deep down inside, he wanted to. ;)
Thanks for dinner! Nice meeting you. :)
            
 duncan, 
 ottsel, and 
 raccoondrew, and the raccoon was kind enough to pay for our dinner. I was going to do a sketch in his book in return, but he vanished like ninja when we got back to the hotel, so I'll have to give him a sketch here, instead.They actually had an all-you-can-eat enchilada special going on. Surprisingly, he didn't order it! But I'm sure, deep down inside, he wanted to. ;)
Thanks for dinner! Nice meeting you. :)
Category Artwork (Digital) / Fat Furs
                    Species Raccoon
                    Size 800 x 601px
                    File Size 75.4 kB
                
                    An enchilada is a very basic Mexican food.  There are three ways to make them:
Mexican 1: Lightly fry a tortilla (corn tortilla, please). Dip it in warm chile sauce, place a filling along the center of the tortilla, and roll it into a tube.
Mexican 2: Dip a tortilla (corn again) in raw chile sauce, lightly fry it, then fill and roll.
Tex-Mex: Fill and roll a (corn) tortilla, fry it, then serve it on a plate with plenty of chile sauce to soften the tortilla.
The first two are authentic Mexican; the last is what's usually served in "Mexican" restaurants.
                
            Mexican 1: Lightly fry a tortilla (corn tortilla, please). Dip it in warm chile sauce, place a filling along the center of the tortilla, and roll it into a tube.
Mexican 2: Dip a tortilla (corn again) in raw chile sauce, lightly fry it, then fill and roll.
Tex-Mex: Fill and roll a (corn) tortilla, fry it, then serve it on a plate with plenty of chile sauce to soften the tortilla.
The first two are authentic Mexican; the last is what's usually served in "Mexican" restaurants.
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