"¿Con todo?" is a question I have developed a whole new level of understanding and appreciation for as I begin my journey into the world of Mexican street food.
It first started when Matthew persuaded me to try one of Miahuatlán's hamburger monstrosities. Believe me, monstrosity is the only just description. A hamburger con todo, began as a thin beef patty, but soon jalapeños were sizzling, queso Oaxaca and a yellow cheese were melting together, a slice of bologna was frying with the cheese, this mess was placed on the patty followed by a hot dog (which I believe was wrapped with some sort of bacon), jalapeños, onions, tomatoes, lettuce and the hamburger's holy trinity of sauces (catsup, mayo, mustard) also managed to perch themselves atop the jumble and ta-dah.
Watching this was a definite mix of horror and pleasure, but knowing Matthew had survived an earlier meaty liaison boosted my confidence in my ability to successfully digest this amalgam of questionable beef and pork parts. It was startlingly fantastic. Matthew stated it well when he said, "I didn't even think I liked hot-dogs, until I had one on a hamburger." I wish I could Fed-Ex you one.
My second "con todo" encounter was with an elote. An elote is essentially roasted corn on the cob on a stick. An elote con todo is essentially the acid-dropping uncle of corn on the cob on a stick.
The elotera didn't think I knew what I was getting myself into. After every ingredient she would repeat the query, "¿Con todo?" with raised eyebrows and would only continue after I had assured her "Si, con todo."
The corn was rubbed with lime juice, thickly spread with mayonnaise, salted, rolled in queso fresco, sprinkled with chili powder, drizzled with several kinds of hot sauces and handed over with a wary smile. Again, fantastic and I'm not really a fan of mayonnaise.
I think my next stop will be papas francesas con todo. I'm not exactly venturing into the unknown with that one (I've been told it includes catsup, hot sauces, mayonnaise, cheese sauce, and mystery white sauce), but even if I was, I can't foresee the day when I'll reply negatively to a "¿Con todo?"
Now, I don't have recipes for any of these, the ease and extremely low cost make any desire for me to replicate it seem foolish and strenuous. If you are feeling like a total insaniac and want to do it yourself, good luck and let me know how it turns out.