werty wrote..., On 10/24/2005 10:26:
Whats the special of pasilla ?



Right on about New Mex' and real Mexican chile powder .
I got some Chile oscuro 20 years ago at USA store and it
is worthless ! Not a substitute at all .

The pasilla has a unique flavor and it is the color of eggplant
rather than the usual red. Not a hot chile, just a rich and
complex flavor.

I love chiles and while I like to add hot chile sauce to taste,
I prefer lots of mild chiles in whatever I'm making, but the
supermarket has a limited choice. Even the Mexican carnicerias
never had anything but the usual jalapeño and serrano and of
course habaneros, but given the thousands of chile varieties
that surely exist in Mexico alone I'm always amazed I can never
find them in the U.S. So the chile pasilla was a real find,
though I bought a "chile pasilla" at Safeway and it is a chile
poblano.

If y'all like Mexican food, you should like Thai food. I just
moved from the Mexican border to the San Francisco Bay Area
and all I've eaten is Asian, and Thai food is incredible. I
see many common elements to Mexican cooking, especially the
chiles and citrus (lime juice plus lemongrass). I just made
Thai peanut sauce and it should appeal to Mexicans, it is
essentially mole with peanuts with the seasoning being made
from chile, garlic, shallot, lemongrass, something similar
to ginger, lime juice, and coconut milk. I've been considering
buying a food truck to sell cheap tacos to the Mexican yard
workers around here, I bet I could sell them Thai stuff too.
Wouldn't it be hilarious if a gringo could sell tacos to
Mexicans?