El Norte: Especialidades de Sinaloa

Got recipes?

Borrego tatemado
Yearling lamb taternado?

Chilorio
Pork or beef, boiled, shredded, then fried with ground chiles and
other spices and used to
fill tacos

Colacho de calabacitas
Ratatouille of squash

Caguama en escabeche (jugo, tacos de aleta y pecho)
Sea turtle is a protected endangered species in Mexico.
This dish consists of tacos made from pickled flipper and
meat from the turtle's breast.

Caguamanta (mantarraya)
Manta ray is a legal substitute for the endangered sea turtle.
This dish may be a stew cooked in a tomato or chile sauce.

Caldillo de machaca
Shredded dried meat in broth

Caldo zuzule
Zuzule? broth

Chicharron de camaron
Shimp fried until crispy? What a shame.

Huacabaque de costillas de res
Yaqui Indian stew of beef ribs

Lobina
Sea bass

Machaca de lisa
Plain or flat dried beef?

Sopa de aleta de tortuga
Sea turtle is a protected endangered species in Mexico.
This dish is a soup made of the turtle's flipper

Sopa de elote con chiquelites
Corn soup with wild greens that look like brocolli

Tacos de marlín ahumado
Smoked marlin tacos. Let the poor thing go, eat a tuna taco.

Top posting to save the readers.

Like I've said.... the evolution of Mexican cooking in the US is pretty much
dependent on availability of ingredients.

Try buying cabrito in this country. Or tender lamb. Or many of the listed
chiles and veggies.

Your recipes look great... and tantalizing... and impossible in most places.



"The Galloping Gourmand" wrote in message
oups.com...
El Norte: Especialidades de Sinaloa

Got recipes?

Borrego tatemado
Yearling lamb taternado?

Chilorio
Pork or beef, boiled, shredded, then fried with ground chiles and
other spices and used to
fill tacos

Colacho de calabacitas
Ratatouille of squash

Caguama en escabeche (jugo, tacos de aleta y pecho)
Sea turtle is a protected endangered species in Mexico.
This dish consists of tacos made from pickled flipper and
meat from the turtle's breast.

Caguamanta (mantarraya)
Manta ray is a legal substitute for the endangered sea turtle.
This dish may be a stew cooked in a tomato or chile sauce.

Caldillo de machaca
Shredded dried meat in broth

Caldo zuzule
Zuzule? broth

Chicharron de camaron
Shimp fried until crispy? What a shame.

Huacabaque de costillas de res
Yaqui Indian stew of beef ribs

Lobina
Sea bass

Machaca de lisa
Plain or flat dried beef?

Sopa de aleta de tortuga
Sea turtle is a protected endangered species in Mexico.
This dish is a soup made of the turtle's flipper

Sopa de elote con chiquelites
Corn soup with wild greens that look like brocolli

Tacos de marlín ahumado
Smoked marlin tacos. Let the poor thing go, eat a tuna taco.

On Mar 7, 2:45?pm, "Wayne Lundberg"
wrote:

Try buying cabrito in this country. Or tender lamb. Or many of the listed
chiles and veggies.

I can buy all the cabrito or chivo I want from my Mexican neighbors.
They have big signs in their front yards. One guy has a tree trimming
business. He brings all the branches home and his goats eat the leaves
and bark

There is a large population of Mexican agricultural and dairy workers
here. In the larger towns (50,000 to 100,000 is a large town in this
county) it's 2/3rds Mexican and 1/3rd Anglo. If I wanted to drive over
to small towns that are almost 100% populated by Mexicans, I'm sure I
could get *anything* that is
available in Mexico.

I can get almost anything I want from Food4Less or the 99 Cents Only
Store and the Anglo population has no idea what to do with many of the
items canned in Mexican and shipped over here.

Your recipes look great... and tantalizing... and impossible in most places.

On the other hand, those who enjoy visiting Mexico might like to make
notes of regional specialties so they can look for restaurants over
there that serve interesting items.

Goat meat is available. Much more than armadillo

http://ucce.ucdavis.edu/datastore/de...rveynumber=328

http://www.sfc.ucdavis.edu/goatmeatpub.pdf

http://wisefood.net/loc.php?url=http...meatgoats.com/

Well, lucky you!

I second your recommendation to make a note of your recipes. It will make
for interesting know-each-ohter type conversations anywhere in Mexico. And
that my furry friend, is what Mexican food is all about. It's the talk and
the eat and talk as just as important as the eating part.

Wayne