On May 14, 1:16?pm, Secret_Ingredient wrote:
Yes, I know that costillas de lomo are pork ribs, but WHY are they
included?

Mexican peasants (1) eat a lot of "lo que hay" (2) and Americans (3)
are often mystified by the words used to describe the "lo que
hay" (4).

I too don't care about the steaming banana leaves, although they add a nice serving (display) touch, don't you think?

Whatever floats your boat.

Mexican restaurants can charge extra if they present the "lo que hay"
in an "authentic" manner. If they can't get the "traditional"
ingredients (5), they substitute something else and declare the dish
to be a regional specialty.

(1) If somebody gets upset because I typed the "M-word" and the "P-
word" together, that's too bad.

(2) Whatever they can get.

(3) United Statesians

(4) You never know for sure what you're going to get when you order
Mexican cooking. United Statesians usually confuse the words used for
the cooking process with the end result anyway.

(5) If a Mexican cook makes a dish twice, it's traditional.