Brooklyn1 wrote:
> 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,
No it's not.
Good grief man!
> then there's the
> TexMex border crapola that the dwarf thinks is food, but in fact it's
> garbage.
It's as valid as any other form of border cuisine.
In Arizona it's Sonora style.
In New Mexico and West Texas it's Chihuahuan style.
Quite different, but both are outstanding.
You need to quit pretending to be an expert and then passing off a tasty
enough but distinctly NON-Mexican pork chop/rice melange as the real thing.
> I like real Mexican food but I'm partial to the cuisine of
> the Yucatan.
Well bully for you, but that's no reason to denigrate the other regional
cuisines.
> 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.
You really are going to insist I nail you on this, aren't you?
http://www.food.com/recipe/mexican-spinach-salad-234832
http://www.yummly.com/recipes/mexican-spinach?prm-v1=1
https://www.pinterest.com/pin/19069998398629371/
http://mexicancuisinerecipes.com/sop...i-soup-recipe/
http://www.yummly.com/recipe/Spinach...-512256?prm-v1
http://www.epicurious.com/recipes/me...style-50135209
http://www.epicurious.com/recipes/fo...-cheese-107413