"Jim Lane" > wrote in message
...
> Wayne Lundberg wrote:
..---snip---
> Hmmm, picadillo? I have had some hot ones in Mexico and there was
> something else I tried in Guadalajara . . . a cooking style from
> elsewhere, that featured some hot stuff, quite hot.
>
> OTOH, my Mexican friends in Guadalajara were surprised to find out that
> I ate jalapenos.>
> jim
>
Don't get me wrong, there are a lot of people in Mexico who love hot chile -
I'm one of them. But basic cooking usually does not include the addition of
jalapenos, serranos, piquin, habanero and the like. It does involve chile
ancho, poblano and the other non-picante chiles for their flavor. 90% of all
moles are not chile-hot and the 10% that make it hot, make it really hot
because that's the norm for that particular geographic area - Martinez de la
Torre, for example, pride themselves in making the hottest damned mole in
the world. It takes a strong sip of aguardiente between bites!

And yes, Guadalajara make what is known as torta ahogada, which is a bollio
sandwich dipped in lava hot to moderate hot chile de arbol sauce. But again,
you buy this in order to impress somebody.

Wayne