Kate Connally wrote:
> Janet Wilder wrote:
>> Ms P wrote:
>>>
>>> "Kate Connally" > wrote in message
>>> ...
>>>> Andy wrote:
>>>>> Kate Connally said...
>>>>>
>>>>>> Andy wrote:
>>>>>>> Tacos
>>>>>>>
>>>>>>> Stewed some chicken breast and flank steak in medium-heat salsa
>>>>>>>
>>>>>>> Put into steaming hot flour tortillas, combined with lettuce,
>>>>>>> avocado,
>>>>>>> red onion, tomato, pan salsa, pepper jack cheese, then promptly
>>>>>>> gobbled
>>>>>>> all up.
>>>>>>> I feel like a pig! Uhm... cow?
>>>>>>>
>>>>>>> Andrés
>>>>>> Andy, Andy, Andy. Tacos are made with corn tortillas!
>>>>>> Burritos are made with flour tortillas. Don't know what
>>>>>> the heck you had but it wasn't tacos. :-) Are you sure
>>>>>> you're not from Pittsburgh? Apparently people in Pittsburgh
>>>>>> think you can make taquitos, tacos, and enchiladas with
>>>>>> flour tortillas. Gasp!
>>>>>>
>>>>>> Kate
>>>>>
>>>>>
>>>>> Kate,
>>>>>
>>>>> Are you tryin' to start our first fight??
>>>>>
>>>>> Who's side are you on?
>>>>>
>>>>> Oh... Pittsburgh, Right! I mean Left!
>>>>>
>>>>> ... ?
>>>>>
>>>>> HRUMPH!!!
>>>>>
>>>>> Andy
>>>>
>>>> Sorry, Andy, but it's one of my pet peeves.
>>>> I'll forgive you if you'll forgive me.
>>>>
>>>> Kate
>>>>
>>>
>>> You really should get over this little pet peeve. There are Mexicans
>>> that never eat corn tortillas. They consider corn tortillas low
>>> class. That means they make enchilladas and tacos with flour tortillas.
>>>
>>> Ms P
>>>
>>
>> Living here on the edge of Mexico, I can vouch for that. You have to
>> ask for corn tortillas in any restaurant. Tacos are always soft and
>> always on flour tortillas. Even fish tacos, which in Baja California
>> are on soft corn tortillas, are on flour tortillas here.
>>
>> I have never seen enchilladas here or in interior Mexico made with
>> corn tortillas.
>>
>> The local stores do sell corn tortillas, but it's at a least 4 to 1
>> ratio of flour tortillas to corn on the shelves.
>>
>> If you want hard tacos on corn tortillas in this area yo have to go to
>> Taco Bell. I think New Mexico is more into hard shell tacos on corn
>> tortillas than we are here because my New Mexican GF goes to Taco Bell
>> for a hard taco fix.
>
> Well, I've had Mexican food all over the South west and I never
> saw tacos, soft or otherwise, made with flour tortillas - it was always
> corn. There was a great soft taco place near where I lived in So.
> Cal. and the tortillas were corn, never flour. And I never saw
> an enchilada made with flour tortillas until I moved back to Pittsburgh.
> If you read Diana Kennedy's Mexican cookbooks it's the same thing and
> she's considered an authority on Mexican cooking, even by the Mexicans.
>
> I know there are some areas of Mexico that grow a lot of wheat and
> use it more, thus they are more likely to flour tortillas as
> others do corn tortillas in tacos and enchiladas, etc.
> But the majority of Mexico uses corn tortillas, only using flour
> tortillas as "bread" to accompany a meal or for burritos which are
> supposed to be made with flour tortillas.
>
> You didn't say where you are. Is it Texas? That would explain
> a lot. ;-)
Texas. Corn tortillas are rare here. I'm in the Lower Rio Grande Valley
in the Harlingen area, but most of "The Valley", the area along US
highway 77/83 between Brownsville and Rio Grande City is the same. Even
on the Mexican side of the border, corn tortillas have to be asked for.
I've spent time in SoCal and NM and they do eat more corn tortillas
there. There are noticeable differences in Border Cuisine. One that I
can immediately think of is bolillos. In the SoCal area bordering Baja
California the bolillos have a crust, very much like a Portuguese roll.
Here in Texas, they are soft.
http://en.wikipedia.org/wiki/Bolillo
BTW nome of the local experts on Mexican cooking I know have Anglo names
like Diana Kennedy. <g>
--
Janet Wilder
Way-the-heck-south-Texas