When Dave and Michiko visited from Japan a month ago, we had a Mexifood party. Due to what’s available here, we had to improvise a few things, but it all turned out well: I made carnitas pork and refried beans in the slow cooker (in that order, without washing the pot, using pork fat to season the beans) from the night before. A trip to the supermarket only yielded a single, cement-hard avocado, so we nuked it for a minute and mixed it in with locally available (Khon Kaen) sour cream. Finally, we deemed making corn tortillas with the masa I have in the freezer and the tortilla press my mom brought over a few years back too much work, so we made due with flour tortillas for everything, which are available at the Tops supermarket in Central Khon Kaen. Dave kindly brought over many sauces from his stash: Sriracha, Cholula, and hundreds of Taco Bell hot sauce packs from the states.
The final result: