Thread: tacos tapatios
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Default tacos tapatios


>
> Barbacoa is lamb wrapped in maguey leaves and seasoned with salt and
> aromatic leaves from something that tastes and smells between avocado leaves
> and eucaliptus.


We always called this mixiote, the wrapping of meat in maguey leaves
and cooking underground

This juice is put into barrels and
> fermented for 72 hours and it becomes pulque. (From pulque you can distill
> it into Mezcal or a Tequila-like concoction


Wayne, your normally accurate depiction of Mexican food culture is off
here. Your description of pulque is correct however Mexcal and Tequila
use the fully harvested (ie, cut out of the ground) corazon del maguey
cooked to convert the starches to sugar, squeezed then distilled into
liqour. They are not distilled from pulque.