"Wayne Lundberg" wrote in message
...
A most important part of Mexican, Mexican cooking, is managing the order
in
which dinners are prepared then delivered over time. Since refrigeration
is
a very new aspect of the kitchen - and in someplaces still absent -
Mexican
chefs have developed a logical sequence of events.

What time frame are you living in or referring to. Bring these people in
out of the jungle and introduce them to electricity, and at least tell
them we have had refrigeration since the late 1920s and early 1930s. There
are even inventions called air conditioning, and radios. I don't know how
you will ever explain an automobil, and a food processor would be totally
out of the question. I guess they are still cooking over open fires on the
ground or maybe they are using the up todate kerosene stoves with the
bottles of kerosene at the end of them. Probably very few, if any, have
been educated about natural gas stoves yet either. The best one of all is,
how are they going to read your example, if they don't know what a computer
is. You make it sound as though Mexico is a Third World illiterate country,
instead of the throbing metropolis with all the big business and
corporations.

For example, beans are boiled the first day and served as a soup - frijol
de oya -
then they are left to the night where fermentation begins to take place
unless left on the
'comal' over dying embers. The next day they are served on the main dish,
next to the rice or whatever. Lastly, the third day, they are fried or
refried and again served on the main dish or as a dip for fried
tortillas -
sometimes with salsa added, sometimes with cheese - or just plain finely
diced onion.

Maybe if they wouldn't have made such a big pot of beans to start with,
they could have had beans and rice the first day and something different
the next day. BTY, how did they keep their milk and cheese fresh as well as
the meat and fish, unless they drink warm fresh milk from that mornings
milking and smoked or dried meat and fish, I don't know about the cheese.

So... what about other meals? Does the same thing apply?

LMAO !!
--
William Barfieldsr

Last night I made an invention - call it a chile relleno enchilada. I
still
have not mastered the art of having the egg batter stay on the chile pod
and
love chile relleno! So I burned off the skin, soaked the chile poblanos
in a
towel, removed the skin and seeds, then sliced them lengthwise much as
you
would to with rajas. I made the enchilada sauce, deep fried the corn
tortillas 7 seconds and set them aside. Filled the tortillas and rolled
them, put them in a pan for the oven, drowned them in red salsa,
sprinkled
parmesano on top and put in the oven. It was finger-licking good for the
whole family.

Today, the leftover enchiladas will go into a sandwich made with Mexican
bolillos. Unheard of? Let me tell you... one of the greatest of all
culinary
inventions of the century. I learned it in Mexico back in 1960 and have
used
it every time I get a chance. If you are lucky enough to have some
leftover
beans, then add a scoop or two to the bread. Wonderful!!!

Wayne
have some fun, visit my son's site: www.modelsailcars.com