Alfred J. wrote:
> Yerbabuena used in Oaxacan cooking?
>
> III. Los mezcaleros saborean un caldo de pata de res "con su mezcal".
> Su secreto:
> Un caldo de gallina criolla criada en casa servido con yerbabuena,
> cilantro y chile rebanado, o huevos revueltos en salsa de chile
> taviche, acompañados de tlayudas y rematados con un trago largo de
> mezcal.
>
> III The mezcaleros savor a broth of leg of beef"with their mezcal". Its
> secret: A broth of homemade Creole hen served with marijuana, cilantro
> and sliced chile, or scrambled eggs in sauce of chile taviche,
> accompanied by tlayudas and finished off with a long drink of mezcal
>
> Dang it! I ate a Oaxacan tlayuda once, on the corner Hollywood and
> Western, but I didn't know to ask for yerbabuena to flavor it...
>

Yuck! Weed not only smells nasty it tastes even worse. By the way, what
happened to the beef? What cut of meat is the leg anyway? I don't have
any pot big enough to fit a cow leg in. (Pun intended.)