lgo lgo@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqrs tuvwxyzabcdefghijk.com wrote in message news:0HTMc.62383$Oi5.39780@okepread07...
Tex-Mex is not Mexican cooking. At least, not the way I know it.

Tex-Mex has more Mexican influence than anything else, expect perhaps
Tex. It's not Chinese food, anyway!

Karen

Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew up
with eating in cafes in little New Mexico villages etc than anything else
I've found in the rest of the States, including Southern California. Even
down in Mexico itself it's not quite what I think of as "Mexican" as it's
nowhere nearly as heavy on the chilis and actually quite different from New
Mexican country and indian reservation cooking. For example, last night I
threw together some enchildas - brown up some beef or pork and onion, add
some basic red chili sauce and let it simmer. Melted a bit of lard in a
cast iron skillet and when hot enough took corn tortillas and cooked about
30 seconds on a side. Onto a plate, layer on some chili meat, add another
tortilla, more meat, etc stacking them like pancakes on each person's
serving plates. Once layered about 3 tortillas high, add some meat on top
and a runny sunny-side up fried egg, ladle over some red sauce, sprinkle
with grated cheese, and pop under the broiler for a minute or so to melt the
cheese. Serve with pinto beans on the side. Quite different from what you
usually get when you order "enchiladas" in most places either in the States
or Mexico.

Here's a great online cookbook reference from the Public Service Company of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve


"Karen O'Mara" wrote in message
om...
lgo
lgo@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqrs tuvwxyzabcdefghijk.com
wrote in message news:0HTMc.62383$Oi5.39780@okepread07...
Tex-Mex is not Mexican cooking. At least, not the way I know it.

Tex-Mex has more Mexican influence than anything else, expect perhaps
Tex. It's not Chinese food, anyway!

Karen

On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

For example, last night I
threw together some enchildas -

We had something similar for breakfast yesterday (Sunday) morning. I
made stacked enchiladas using green chile sauce and queso fresco.
Instead of frying the egg to put on top, I poached them in the
left-over sauce, and scooped up some extra sauce as well as the egg.
Mighty tasty!

Here's a great online cookbook reference from the Public Service Company of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

I like that one, too. Also, "Feast of Santa Fe" by Huntley Dent has
some culinary history of New Mexico to go along with the good recipes.

David

P.S. Nice to see someone else in this ng who has an affinity for
"New-Mex!"

On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

For example, last night I
threw together some enchildas -

We had something similar for breakfast yesterday (Sunday) morning. I
made stacked enchiladas using green chile sauce and queso fresco.
Instead of frying the egg to put on top, I poached them in the
left-over sauce, and scooped up some extra sauce as well as the egg.
Mighty tasty!

Here's a great online cookbook reference from the Public Service Company of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

I like that one, too. Also, "Feast of Santa Fe" by Huntley Dent has
some culinary history of New Mexico to go along with the good recipes.

David

P.S. Nice to see someone else in this ng who has an affinity for
"New-Mex!"

On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew up
with eating in cafes in little New Mexico villages etc than anything else
I've found in the rest of the States, including Southern California. Even
down in Mexico itself it's not quite what I think of as "Mexican" as it's
nowhere nearly as heavy on the chilis and actually quite different from New
Mexican country and indian reservation cooking. For example, last night I
threw together some enchildas - brown up some beef or pork and onion, add
some basic red chili sauce and let it simmer. Melted a bit of lard in a
cast iron skillet and when hot enough took corn tortillas and cooked about
30 seconds on a side. Onto a plate, layer on some chili meat, add another
tortilla, more meat, etc stacking them like pancakes on each person's
serving plates. Once layered about 3 tortillas high, add some meat on top
and a runny sunny-side up fried egg, ladle over some red sauce, sprinkle
with grated cheese, and pop under the broiler for a minute or so to melt the
cheese. Serve with pinto beans on the side. Quite different from what you
usually get when you order "enchiladas" in most places either in the States
or Mexico.

Here's a great online cookbook reference from the Public Service Company of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put it
on everything. Never going to give up my chilli. Never.
David

On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew up
with eating in cafes in little New Mexico villages etc than anything else
I've found in the rest of the States, including Southern California. Even
down in Mexico itself it's not quite what I think of as "Mexican" as it's
nowhere nearly as heavy on the chilis and actually quite different from New
Mexican country and indian reservation cooking. For example, last night I
threw together some enchildas - brown up some beef or pork and onion, add
some basic red chili sauce and let it simmer. Melted a bit of lard in a
cast iron skillet and when hot enough took corn tortillas and cooked about
30 seconds on a side. Onto a plate, layer on some chili meat, add another
tortilla, more meat, etc stacking them like pancakes on each person's
serving plates. Once layered about 3 tortillas high, add some meat on top
and a runny sunny-side up fried egg, ladle over some red sauce, sprinkle
with grated cheese, and pop under the broiler for a minute or so to melt the
cheese. Serve with pinto beans on the side. Quite different from what you
usually get when you order "enchiladas" in most places either in the States
or Mexico.

Here's a great online cookbook reference from the Public Service Company of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put it
on everything. Never going to give up my chilli. Never.
David

"Tuffchett" wrote in message
...
Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put
it
on everything. Never going to give up my chilli. Never.
David

David,
Two of the best "eating" years of my life were spent in the service at
Sandia Base in the mid-60's. I had never eaten any "Mexican" food
before that time. Needless to say I fell in love with New Mexican
style dishes. My fondest memories are the Sopapilla and the Green
Chilli. The oldtimers on the base loved to catch the newbie with "You
better order the green because it's not as hot as the red." We spent
a lot of time in a little place -- and bear in mind my memory is not
what it use to be -- called Jotters. If I recall it was a drive-in on
of the main streets. I have ask on occasion if the place still
existed but noone remembers Jotters. We would stop in after enjoying
the Albuquerque night life -- the Hitching Post and a bar downtown
that was the roughest bar I've ever been in and I grew up in the PA
coal mining area -- and have a bowl of Green Chilli stew.
My question is -- was the name Jotters? If not what was the name of
the drive-in eating places in the downtown area in the 60's. If I
thought that Jotters still existed I would change my travel plans this
fall.

JW

"Tuffchett" wrote in message
...
Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put
it
on everything. Never going to give up my chilli. Never.
David

David,
Two of the best "eating" years of my life were spent in the service at
Sandia Base in the mid-60's. I had never eaten any "Mexican" food
before that time. Needless to say I fell in love with New Mexican
style dishes. My fondest memories are the Sopapilla and the Green
Chilli. The oldtimers on the base loved to catch the newbie with "You
better order the green because it's not as hot as the red." We spent
a lot of time in a little place -- and bear in mind my memory is not
what it use to be -- called Jotters. If I recall it was a drive-in on
of the main streets. I have ask on occasion if the place still
existed but noone remembers Jotters. We would stop in after enjoying
the Albuquerque night life -- the Hitching Post and a bar downtown
that was the roughest bar I've ever been in and I grew up in the PA
coal mining area -- and have a bowl of Green Chilli stew.
My question is -- was the name Jotters? If not what was the name of
the drive-in eating places in the downtown area in the 60's. If I
thought that Jotters still existed I would change my travel plans this
fall.

JW

"Tuffchett" wrote in message
...
Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put
it
on everything. Never going to give up my chilli. Never.
David

David,
Two of the best "eating" years of my life were spent in the service at
Sandia Base in the mid-60's. I had never eaten any "Mexican" food
before that time. Needless to say I fell in love with New Mexican
style dishes. My fondest memories are the Sopapilla and the Green
Chilli. The oldtimers on the base loved to catch the newbie with "You
better order the green because it's not as hot as the red." We spent
a lot of time in a little place -- and bear in mind my memory is not
what it use to be -- called Jotters. If I recall it was a drive-in on
of the main streets. I have ask on occasion if the place still
existed but noone remembers Jotters. We would stop in after enjoying
the Albuquerque night life -- the Hitching Post and a bar downtown
that was the roughest bar I've ever been in and I grew up in the PA
coal mining area -- and have a bowl of Green Chilli stew.
My question is -- was the name Jotters? If not what was the name of
the drive-in eating places in the downtown area in the 60's. If I
thought that Jotters still existed I would change my travel plans this
fall.

JW

"Steve House" wrote in message
...
Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew
up
with eating in cafes in little New Mexico villages etc than anything else

Steve
Did you ever eat at Sally's? I don't remember much about it other then the
food was really good and it was of all things in a bowling alley and the
name might not even be Sally's (age you know and it was about 10 years ago
that I was there)
John

"Steve House" wrote in message
...
Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew
up
with eating in cafes in little New Mexico villages etc than anything else

Steve
Did you ever eat at Sally's? I don't remember much about it other then the
food was really good and it was of all things in a bowling alley and the
name might not even be Sally's (age you know and it was about 10 years ago
that I was there)
John

"jw" wrote in message
...

"Tuffchett" wrote in message
...
Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put
it
on everything. Never going to give up my chilli. Never.
David

David,
Two of the best "eating" years of my life were spent in the service at
Sandia Base in the mid-60's. I had never eaten any "Mexican" food
before that time. Needless to say I fell in love with New Mexican
style dishes. My fondest memories are the Sopapilla and the Green
Chilli. The oldtimers on the base loved to catch the newbie with "You
better order the green because it's not as hot as the red." We spent
a lot of time in a little place -- and bear in mind my memory is not
what it use to be -- called Jotters. If I recall it was a drive-in on
of the main streets. I have ask on occasion if the place still
existed but noone remembers Jotters. We would stop in after enjoying
the Albuquerque night life -- the Hitching Post and a bar downtown
that was the roughest bar I've ever been in and I grew up in the PA
coal mining area -- and have a bowl of Green Chilli stew.
My question is -- was the name Jotters? If not what was the name of
the drive-in eating places in the downtown area in the 60's. If I
thought that Jotters still existed I would change my travel plans this
fall.

JW

Say with you guys all familiar with NM do any of you have a good recipe for
Green Chile Stew?. There used to be a place on Sante Fe here in Denver that
had what the called "New Mexico Style", it was basically meat green chiles
and potatoes in a pretty watery sauce that I liked a lot. It's gone now and
my attempts at duping have been disappointing.
John

On Fri, 13 Aug 2004 17:46:19 GMT, "John Droge"
wrote:


"Steve House" wrote in message
...
Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew
up
with eating in cafes in little New Mexico villages etc than anything else

Steve
Did you ever eat at Sally's? I don't remember much about it other then the
food was really good and it was of all things in a bowling alley and the
name might not even be Sally's (age you know and it was about 10 years ago
that I was there)
John

Sadie's! Man do I miss that place. I forget where they were before the
bowling alley I think Lomas blvd. around 13th. Or that could have been
another great place. Its been 25 yrs. Beef and Bean burrito with Red
and Green together. Break a good sweat and I was a happy guy. And
great portion's! I can still see my friend and I sitting at a booth
looking down on the bowler's talking about just how good we have it.
Boy did we !
One of my favorite foods is Chilles Papa's. Mash the potatos add
green chilli's and longhorn cheese. and when they got a brown crust on
the bottom , scrap and turn. just like refies. When I broke my atkins
diet for a weekIt was one of the first things I had.
david

Yep, I do indeed remember La Hacienda and La Placita both. Moved to
Albuquerque in 1960, graduated high school in '62 and from UNM in '74.
During high school my buddies and I would go to a place after school, I
think it was called Princess Pat, at Menaul and Eubank and wash dishes for
an hour or so in exchange for a big platter of enchiladas. Spent a couple
of years down in Socorro right after high school and I think the best chili
I ever had was in a little bar out on a back road down near the bosque in
Bernardo, about 25 miles north of Socorro. Little place was an old adobe
building literally with a dirt floor - had a long wooden bar and maybe 6
tables -- can't remember its name now. Owners wife did the cooking in a
little back kitchen.

My favorite Old Town restaurant was El Molino Rojo - was on the second floor
about the middle of the block on the south side of the Plaza. During my
college years would go to Bacas a lot because it was near campus. Was back
in town for a few days a couple of years ago and had a couple of good meals
at Monroe's down on Lomas. And each time I make it back to the state I try
to pass through Chimayo about lunch or dinner time for a stop at Rancho de
Chimayo.

Steve House

"Tuffchett" wrote in message
...
On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew
up
with eating in cafes in little New Mexico villages etc than anything else
I've found in the rest of the States, including Southern California.
Even
down in Mexico itself it's not quite what I think of as "Mexican" as it's
nowhere nearly as heavy on the chilis and actually quite different from
New
Mexican country and indian reservation cooking. For example, last night
I
threw together some enchildas - brown up some beef or pork and onion, add
some basic red chili sauce and let it simmer. Melted a bit of lard in a
cast iron skillet and when hot enough took corn tortillas and cooked
about
30 seconds on a side. Onto a plate, layer on some chili meat, add
another
tortilla, more meat, etc stacking them like pancakes on each person's
serving plates. Once layered about 3 tortillas high, add some meat on
top
and a runny sunny-side up fried egg, ladle over some red sauce, sprinkle
with grated cheese, and pop under the broiler for a minute or so to melt
the
cheese. Serve with pinto beans on the side. Quite different from what
you
usually get when you order "enchiladas" in most places either in the
States
or Mexico.

Here's a great online cookbook reference from the Public Service Company
of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put it
on everything. Never going to give up my chilli. Never.
David

Yep, I do indeed remember La Hacienda and La Placita both. Moved to
Albuquerque in 1960, graduated high school in '62 and from UNM in '74.
During high school my buddies and I would go to a place after school, I
think it was called Princess Pat, at Menaul and Eubank and wash dishes for
an hour or so in exchange for a big platter of enchiladas. Spent a couple
of years down in Socorro right after high school and I think the best chili
I ever had was in a little bar out on a back road down near the bosque in
Bernardo, about 25 miles north of Socorro. Little place was an old adobe
building literally with a dirt floor - had a long wooden bar and maybe 6
tables -- can't remember its name now. Owners wife did the cooking in a
little back kitchen.

My favorite Old Town restaurant was El Molino Rojo - was on the second floor
about the middle of the block on the south side of the Plaza. During my
college years would go to Bacas a lot because it was near campus. Was back
in town for a few days a couple of years ago and had a couple of good meals
at Monroe's down on Lomas. And each time I make it back to the state I try
to pass through Chimayo about lunch or dinner time for a stop at Rancho de
Chimayo.

Steve House

"Tuffchett" wrote in message
...
On 7 Aug 2004 09:25:13 -0500, "Steve House"
wrote:

Joining discussion late...

I grew up in Albuquerque and I find "Tex-Mex" to be closer to what I grew
up
with eating in cafes in little New Mexico villages etc than anything else
I've found in the rest of the States, including Southern California.
Even
down in Mexico itself it's not quite what I think of as "Mexican" as it's
nowhere nearly as heavy on the chilis and actually quite different from
New
Mexican country and indian reservation cooking. For example, last night
I
threw together some enchildas - brown up some beef or pork and onion, add
some basic red chili sauce and let it simmer. Melted a bit of lard in a
cast iron skillet and when hot enough took corn tortillas and cooked
about
30 seconds on a side. Onto a plate, layer on some chili meat, add
another
tortilla, more meat, etc stacking them like pancakes on each person's
serving plates. Once layered about 3 tortillas high, add some meat on
top
and a runny sunny-side up fried egg, ladle over some red sauce, sprinkle
with grated cheese, and pop under the broiler for a minute or so to melt
the
cheese. Serve with pinto beans on the side. Quite different from what
you
usually get when you order "enchiladas" in most places either in the
States
or Mexico.

Here's a great online cookbook reference from the Public Service Company
of
New Mexico
http://www.vivanewmexico.com/nm/food...s.cocinas.html

Steve

Are you old enough to remember La Hacienda in Old Town?
I use to cook there in the 70's I worked the line and was the
Sopapilla Maker in this booth they had right next to the kitchen.
Burned my hands alot in that smoking little room. Enchiladas were
rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
or both, stacked, Whith red or green chilli.
I still keep red and green chilli in the fridge ALL the time. I put it
on everything. Never going to give up my chilli. Never.
David