"tbs48" > wrote in message
oups.com...
> On Aug 9, 12:48 pm, Paul Covey > wrote:
>> Wayne Lundberg wrote:
>>
>> >>Salsa Verde M5
>>
>> >>6-10 tomatillos (depending on size); about 12 oz worth
>> >>2-4 serranos & 1-2 jalapenos, or all serranos (to taste)
>> >>1/3 cup finely chopped onion
>> >>1 clove garlic, finely chopped
>> >>1/4 tsp ground cumin
>> >>1 tbsp fresh cilantro leaves (cut up or not)
>> >>1 tbsp vinegar (optional)
>> >>1 tbsp peanut oil
>> >>pinch salt
>>
>> > Great recipe! The only difference between yours and my version is the
>> > cumin.
>> > I'm guessing that the cumin is something appealing to north of the
>> > border
>> > taste buds. Even to this day, cumin is slow to catch on in south of the
>> > border Mexican cooking.
>>
>> As I remember, he who should not be named used to say it wasn't an
>> a***** mexican recipe if it had cumin in it.
>
> Well then, why have I often seen comino for sale in Mexican markets &
> tiendas? This has primarily been in the northern states..
> Maybe for chilangos, it's verboten.
>
> T

Ever looked at D. Kennedy's and R. Bayless' books? lots of Cumin used for
"traditional" Mexican recipes. Lots of Cumin in these traditional Mole
recipes also.

The Jamison's " The Border Cookbook" has much less cumin recipes than one
would expect if the Norteno cumin myth held true.

I do note cumin is a Mediterranean plant than a tropical so maybe as Mexico
gets more Wal-marts and Costcos they will use more or perhaps just buy more
Mc Donalds and KFC.