I'm Mexican American and I can safely tell you that I have been complimented
by many Mexican nationals on my cooking and ask if I was born in Mexico.
Our dishes are not mild, the last 2-3 generations of Mexican Americans have
become wimps with *******ized and desensitized palates when it comes to
cooking. Most don't even cook at home other that quick, dirty and in a
hurry dishes (my husband's a jarhead). Chile verde is really salsa verde
and it is supposed to be hot and some of the recipes that I've seen on this
newsgroup are something I would never try and my husband is ditto on this
one and he's German American but eats enough spicy dishes and hot sauces to
qualify as being a Mexican. Hell, he say's he's more Mexican than I am! If
you want a true Mexican (not southwest) recipe then let me know and I will
send you my 3 variations of salsa verde. Kudos Jarhead!
"Jack Schidt®" wrote in message
news

"Jarhead" wrote in message
...

"Wayne Lundberg" wrote in message
...
| It's southwestern US because rarely do you find Mexican Mexican food
that
is
| designed to be really picante. Great care is taken to warn the diners
that
| the chile rellenos are this or that, or that the mole is this or that.
| Mostly Mexican Mexican cooking is mild and the salsas are added by the
| eaters from the dishes on the table of salsa verde, salsa borracha,
pico
de
| gallo, chipotle, etc.
|
| Wayne
|
| "TKA" wrote in message
| ...
| Is chile verde a mexican recipe or a southwestern one? Does anybody
have
a
| good recipe to share? The hotter the better!
|
|
|
|

Tell that to the Guadalajara Restaurant in Clovis, N.M. Papa Casillas
presented his Chili Verde as an authentic dish from his native land and
passed it on to his grandson. He also placed a potent salsa verde on
your
table unless you wanted a milder version. I dined there often when I
worked
for the AT&SF railroad 25 years ago, and when I asked about the
authenticity
of his recipe, was kindly set straight by Papa himself.

Jarhead



I think all rules and all traditions have variations. I like the sound of
the place you described.

Jack