"Rolly" > wrote in message
oups.com...
> Here is another version of the todtada served for lunch.
>
> http://rollybrook.com/tostadas.htm

Absolutely fantastic!
My only suggestion is that you save the pineapple skins in water with a bit
of sugar and let it ferment for about three days. Then drink with some ice.
It's called Tepache in the Veracruz area I'm more familiar with.

Wayne in Chula Vista
www.pueblaprotocol.com

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