On Tue, 10 Nov 2015 15:17:28 -0700, Embudo > wrote:

>cshenk wrote:
>> Brooklyn1 wrote in rec.food.cooking:
>>
>>> On Tue, 10 Nov 2015 11:19:34 -0700, Embudo > wrote:
>>>
>>>> To this I will always add roasted, diced green Hatch chiles.
>>>>
>>>> http://www.finecooking.com/recipes/a...reen_rice.aspx
>>>>
>>>> 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
>>>> 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
>>>> 1-1/4 cups homemade or low-salt chicken broth
>>>> 1-1/4 cups milk
>>>> 1 tsp. kosher salt
>>>> 1 Tbs. olive oil
>>>> 3 Tbs. unsalted butter
>>>> 1-1/2 cups long-grain rice
>>>> 1/4 cup finely minced onion
>>>> 1 clove garlic, minced
>>>
>>> That's not even close to anything Mexican, not with all that milk and
>>> Spinach leaves... maybe you meant Spanish leaves.
>>>
>>> Just so happens I'm making REAL Mexican rice today...
>>> First in a deep pan (braiser) brown three pounds pork chops, and set
>>> aside. In the same pan saute a big diced onion, six large cloves
>>> minced garlic, add diced green bell peppers and/or anchos, 2 cans
>>> black beans, two generous (D) cups Canilla rice, a tbls Penzys Adobo,
>>> 3 packets Goya Sazon con culantro y achiote, 1 packet Goya chicken
>>> bouilion, 1/4 tsp each black pepper n'msg, two bay leaves, and 3 1/2
>>> cups water, place chops on top... bring to a boil then lower to a bare
>>> simmer and cover, cook 15 minutes, turn off heat but do not lift lid
>>> for a full twenty minutes, than remove chops, gently fluff rice with
>>> fork... serve with chops. Works well with chicken too, or sausage, or
>>> all three... a one pot meal. EArly this morning I browned th chops an
>>> dplce then in teh fridge in a covered dish. Then I sauted the onion,
>>> garlic, and peppers, added the rinsed and drained beans, and place in
>>> fridge in the covered pot. While doing all that I meassure dout th
>>> erice adn dry ingredients in a lage cup. Now for dinner all I need to
>>> is put it all together on the stove, in under and hour we can eat like
>>> mayan kings... if only I had some virgins to sacrifice.
>>
>> Your's sounds good too Sheldon but remember, Mexican cuisine is as
>> diverse as American.
>>
>> His may come from areas where Horchata was born.
>>
>> Carol
>>
>
>+1
>
>Mexico has a stunning diversity of cuisines.

Most Mexican cuisine is very much like US cuisine, then there's the
TexMex border crapola that the dwarf thinks is food, but in fact it's
garbage. I like real Mexican food but I'm partial to the cuisine of
the Yucatan. An excellent cookbook is "False Tongues and Sunday
Bread" a Guatamalan and Mayan Cookbook by Copeland Marks. Another is
"Foods of the Maya" by Nancy & Jeffery Gerlach. There are several
other cookbooks of the region that I refer to often. Plus I've spent
considerable time exploring the Yucatan and Central American countries
including the Caribbean so I have first hand knowledge of the local
foods, which are primarily seafood, tropical fruits and vegetables,
and they definitely don't eat spinach as it's a cool weather crop and
won't grow in the tropics, they cultivate other greens.