What does this mean to you? I ask because I saw a recipe on a forum for
"Chicken Chalupas". It was a casserole that contained shredded chicken,
cheese, sour cream, cream of some kind of soup and a few other things. Some
of this was wrapped in flour tortillas like you might for an enchilada and
then a sauce was pored over it and baked. And I was like... Nope. That's
not a Chalupa!

So I looked it up. The one I am familiar with is apparently the American
one. Sort of like a taco but usually much larger and uses a fried flour
tortilla. Some places add sauce to this. That sort was listed at Wikipedia
but there is also a South American kind that said it was their version of a
tostada but was in fact very much like a sope. So the toppings were the
same but it was served on a thick corn tortilla.

But then there is this third recipe floating around and I have seen it at
several places. Can be done on the stove or in the crockpot and it is a
combination of pinto beans and pork! Says it is great to serve at parties.
And it is served with flour tortillas.

So now I am confused. What is a Chalupa to you?

On Wed, 10 Apr 2013 03:01:43 -0700, "Julie Bove"
> wrote:

>
> So now I am confused. What is a Chalupa to you?
>
I had to look it up. The Taco Bell version looks like a weird taco,
made for holding more meat, then I googled the South American version
and the image rang a bell. A Mexican restaurant we go to serves
something like that, I've ordered it once or twice but haven't in a
long time.

They are called Chalupas De Jalisco
"Four small tortillas topped with pork, chicken or shredded beef, sour
cream, green sauce, guacamole, onions and grated cheese."



--
Food is an important part of a balanced diet.

On Wed, 10 Apr 2013 09:39:53 -0500, jay > wrote:

> In article >,
> "Julie Bove" > wrote:
>
> > So now I am confused. What is a Chalupa to you?
>
>
> A chalupa is a tostada. Does that clear it up? It's like a Mexican
> pizza crust except different (corn). Top it with what ever you like.
>
> Here > http://tinyurl.com/8lk7e7o
>
"Chalupas, oval-shaped masa snacks, are named for the small canoes,
chalupas, that have been used since Pre-Columbian times in the
waterways between the chinampas, the floating gardens of Xochimilco."

That's it! I remember now, the restaurant where I know they are on
the menu says or at least used to say "little boats" in parentheses.
I don't know if they've changed the shape to match American
expectations or just how the menu reads (they don't have a web site,
so I had to get that description from some menu page on the internet)
- like I said previously, I haven't ordered them in a long time.
There are other items I prefer.


--
Food is an important part of a balanced diet.

On Apr 10, 3:01*am, "Julie Bove" > wrote:

> So now I am confused. *What is a Chalupa to you?

Chalupa is a Czech surname that means "cottage."

"sf" > wrote in message
news
> On Wed, 10 Apr 2013 03:01:43 -0700, "Julie Bove"
> > wrote:
>
>>
>> So now I am confused. What is a Chalupa to you?
>>
> I had to look it up. The Taco Bell version looks like a weird taco,
> made for holding more meat, then I googled the South American version
> and the image rang a bell. A Mexican restaurant we go to serves
> something like that, I've ordered it once or twice but haven't in a
> long time.
>
> They are called Chalupas De Jalisco
> "Four small tortillas topped with pork, chicken or shredded beef, sour
> cream, green sauce, guacamole, onions and grated cheese."

Hmmm... Thanks!

"jay" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> So now I am confused. What is a Chalupa to you?
>
>
>
> A chalupa is a tostada. Does that clear it up? It's like a Mexican
> pizza crust except different (corn). Top it with what ever you like.
>
> Here > http://tinyurl.com/8lk7e7o
>
> jay

Thanks!

"spamtrap1888" > wrote in message
...
On Apr 10, 3:01 am, "Julie Bove" > wrote:

> So now I am confused. What is a Chalupa to you?

Chalupa is a Czech surname that means "cottage."

Hmmm...

"Sqwertz" > wrote in message
...
> On Wed, 10 Apr 2013 03:01:43 -0700, Julie Bove wrote:
>
>> What does this mean to you? I ask because I saw a recipe on a forum for
>> "Chicken Chalupas". It was a casserole that contained shredded chicken,
>> cheese, sour cream, cream of some kind of soup and a few other things.
>> Some
>> of this was wrapped in flour tortillas like you might for an enchilada
>> and
>> then a sauce was pored over it and baked. And I was like... Nope.
>> That's
>> not a Chalupa!
>
> Any recipe that calls for using flour tortillas to make enchiladas is
> DEFECTIVE. The tortillas turn into this soggy, gooey mess like
> uncooked bread dough. Totally disgusting.

Not necessarily. There is a restaurant here that does one with a flour
enchilda and lettuce but it is not baked in the oven. But it did look like
this casserole would turn into a soggy mess with that much dairy in it.
>
>> What is a Chalupa to you?
>
> An annoying little chihuahua dog.

They're not annoying! They're cute!

On 4/10/2013 5:01 AM, Julie Bove wrote:

> So now I am confused. What is a Chalupa to you?

It is a crispy tostada that is layered with refried beans, beef or
chicken, lettuce, tomatoes, cheese and pico de gallo.

Becca

"Ema Nymton" > wrote in message
...
> On 4/10/2013 5:01 AM, Julie Bove wrote:
>
>> So now I am confused. What is a Chalupa to you?
>
> It is a crispy tostada that is layered with refried beans, beef or
> chicken, lettuce, tomatoes, cheese and pico de gallo.

Thanks!

On 4/11/2013 8:51 AM, barbie gee wrote:
> <http://en.wikipedia.org/wiki/Sope>
>
> In addition, I think we need to keep in mind that there are regional
> differences in what foods are named, both here in the US and in the
> countries they came from originally.
>
> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
> made in Mexico.


Last week we were in South Texas and stopped in a local place (Senor
Taco) for a quick lunch. The place looks like a converted gas station...
the kind of restaurant with 14 different kinds of chairs, wobbly tables
and walls that are held together with 9 coats of paint. We were the only
English speaking customers in the place... most of the other customers
were working men on their lunch break.

Tacos there are small, fried but soft corn tortillas filled with
meat.... chopped onion, fried onions and cilantro served on the side.
You could get four tortillas if you wanted, but only Gringos and Winter
Texans from places like Iowa and Minnesota do that.

I had Barbacoa de Cabeza (BBQ made from beef cheek meat) and Becca had
al Pastor.

Good stuff.

George L

On Thu, 11 Apr 2013 09:29:19 -0500, George Leppla
> wrote:

>
> Last week we were in South Texas and stopped in a local place (Senor
> Taco) for a quick lunch. The place looks like a converted gas station...
> the kind of restaurant with 14 different kinds of chairs, wobbly tables
> and walls that are held together with 9 coats of paint. We were the only
> English speaking customers in the place... most of the other customers
> were working men on their lunch break.
>
> Tacos there are small, fried but soft corn tortillas filled with
> meat.... chopped onion, fried onions and cilantro served on the side.
> You could get four tortillas if you wanted, but only Gringos and Winter
> Texans from places like Iowa and Minnesota do that.
>
> I had Barbacoa de Cabeza (BBQ made from beef cheek meat) and Becca had
> al Pastor.
>
> Good stuff.

My stomach just growled and my mouth is watering.

--
Food is an important part of a balanced diet.

On 4/11/2013 8:51 AM, barbie gee wrote:
>
>
> On Wed, 10 Apr 2013, Ema Nymton wrote:
>
>> It is a crispy tostada that is layered with refried beans, beef or
>> chicken, lettuce, tomatoes, cheese and pico de gallo.
>
> Well, it depends on what you mean by "tostada"...
>
> When I was reading the post about how chalupa means little canoe or
> something and is made of masa, I thought of the sope, which I like to get.
> Googling "chalupa vs sope", I found these are all variations on a theme!
>
> <http://en.wikipedia.org/wiki/Sope>
>
> In addition, I think we need to keep in mind that there are regional
> differences in what foods are named, both here in the US and in the
> countries they came from originally.
>
> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
> made in Mexico.

Sorry, I had no idea that "tostada" could be confusing. I've had them
all my life, so I assumed everyone knew what a tostada was. I forget
that Mexican food is not served, everywhere.

Thanks for the link. Wikipedia tells us, that a chalupa is made from a
tostada. I thought that was what I said. Tostadas were made from old
corn tortillas that were not suitable for tacos, so you fried them and
made tostadas.

Now I am hungry.

Becca

"Ema Nymton" > wrote in message
...
> On 4/11/2013 8:51 AM, barbie gee wrote:
>>
>>
>> On Wed, 10 Apr 2013, Ema Nymton wrote:
>>
>>> It is a crispy tostada that is layered with refried beans, beef or
>>> chicken, lettuce, tomatoes, cheese and pico de gallo.
>>
>> Well, it depends on what you mean by "tostada"...
>>
>> When I was reading the post about how chalupa means little canoe or
>> something and is made of masa, I thought of the sope, which I like to
>> get.
>> Googling "chalupa vs sope", I found these are all variations on a theme!
>>
>> <http://en.wikipedia.org/wiki/Sope>
>>
>> In addition, I think we need to keep in mind that there are regional
>> differences in what foods are named, both here in the US and in the
>> countries they came from originally.
>>
>> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
>> made in Mexico.
>
> Sorry, I had no idea that "tostada" could be confusing. I've had them all
> my life, so I assumed everyone knew what a tostada was. I forget that
> Mexican food is not served, everywhere.
>
> Thanks for the link. Wikipedia tells us, that a chalupa is made from a
> tostada. I thought that was what I said. Tostadas were made from old corn
> tortillas that were not suitable for tacos, so you fried them and made
> tostadas.
>
> Now I am hungry.
>
> Becca

But the Americanized version is a huge flour tortilla, folded down the
middle and deep fried. It is filled with taco ingredients and sometimes
sauce. And no, it's not just fast food places that serve it this way.

On Thu, 11 Apr 2013 11:27:34 -0500, Ema Nymton >
wrote:

> Sorry, I had no idea that "tostada" could be confusing. I've had them
> all my life, so I assumed everyone knew what a tostada was. I forget
> that Mexican food is not served, everywhere.
>
> Thanks for the link. Wikipedia tells us, that a chalupa is made from a
> tostada. I thought that was what I said. Tostadas were made from old
> corn tortillas that were not suitable for tacos, so you fried them and
> made tostadas.
>
> Now I am hungry.

So the main difference between a chalupa and a tostada is the shape of
the tortilla? Chalupas also looks smaller to me.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
news
> On Thu, 11 Apr 2013 11:27:34 -0500, Ema Nymton >
> wrote:
>
>> Sorry, I had no idea that "tostada" could be confusing. I've had them
>> all my life, so I assumed everyone knew what a tostada was. I forget
>> that Mexican food is not served, everywhere.
>>
>> Thanks for the link. Wikipedia tells us, that a chalupa is made from a
>> tostada. I thought that was what I said. Tostadas were made from old
>> corn tortillas that were not suitable for tacos, so you fried them and
>> made tostadas.
>>
>> Now I am hungry.
>
> So the main difference between a chalupa and a tostada is the shape of
> the tortilla? Chalupas also looks smaller to me.

No. Tostadas can come in all sizes. I've had tiny ones. But they use a
thin corn tortilla. The Chalupa seems to have a thicker one make like a
Sope or Sopita or even a Gordita that hasn't been filled. There is also
something called a Papusa. Or maybe it's a Pupusa. I was going to try that
last Sat. But we couldn't get into the restaurant. They were packed. Had
my taste buds all set to try that and some Posole. But it was not to be.
Maybe this Saturday.

On Thursday, April 11, 2013 12:22:16 PM UTC-4, sf wrote:
> On Thu, 11 Apr 2013 09:29:19 -0500, George Leppla
>
> > wrote:
>
>
>
> >
>
> > Last week we were in South Texas and stopped in a local place (Senor
>
> > Taco) for a quick lunch. The place looks like a converted gas station...
>
> > the kind of restaurant with 14 different kinds of chairs, wobbly tables
>
> > and walls that are held together with 9 coats of paint. We were the only
>
> > English speaking customers in the place... most of the other customers
>
> > were working men on their lunch break.
>
> >
>
> > Tacos there are small, fried but soft corn tortillas filled with
>
> > meat.... chopped onion, fried onions and cilantro served on the side.
>
> > You could get four tortillas if you wanted, but only Gringos and Winter
>
> > Texans from places like Iowa and Minnesota do that.
>
> >
>
> > I had Barbacoa de Cabeza (BBQ made from beef cheek meat) and Becca had
>
> > al Pastor.
>
> >
>
> > Good stuff.
>
>
>
> My stomach just growled and my mouth is watering.
>
>
>
> --
>
> Food is an important part of a balanced diet.

From the sound of it, you got more dicks to eat.

On Apr 10, 6:01*am, "Julie Bove" > wrote:
> What does this mean to you? *I ask because I saw a recipe on a forum for
> "Chicken Chalupas". *It was a casserole that contained shredded chicken,
> cheese, sour cream, cream of some kind of soup and a few other things. *Some
> of this was wrapped in flour tortillas like you might for an enchilada and
> then a sauce was pored over it and baked. *And I was like... *Nope. *That's
> not a Chalupa!
>
> So I looked it up. *The one I am familiar with is apparently the American
> one. *Sort of like a taco but usually much larger and uses a fried flour
> tortilla. *Some places add sauce to this. *That sort was listed at Wikipedia
> but there is also a South American kind that said it was their version of a
> tostada but was in fact very much like a sope. *So the toppings were the
> same but it was served on a thick corn tortilla.
>
> But then there is this third recipe floating around and I have seen it at
> several places. *Can be done on the stove or in the crockpot and it is a
> combination of pinto beans and pork! *Says it is great to serve at parties.
> And it is served with flour tortillas.
>
> So now I am confused. *What is a Chalupa to you?

I found three recipes for chalupas in a old cookbook. I don't have
the exact date but I know the book is from the early 1960s. All three
use basically the same ingredients that you would expect with a few
variations. However, the method of preparation for each of them is
different. One is actually a casserole that can be thought as a
Mexican lasagna. The second one uses cooked chicken that's rolled up
with cheese inside individual tortillas. So they're like a burrito or
enchilada. They're then placed in casserole dish, covered with more
cheese and sour cream and left to sit in the refrigerator for at least
8 hours before baking. One thing I noticed about that recipe is it
doesn't have any chiles or any other source of spice or heat except
for half a green pepper. The third recipe is what most people would
call a tostada.

On 2013-04-10 15:23:44 +0000, jay said:

> In practicality they don't need to be bent, flat works the same. If you
> look at the photo the "shells" on the plate have a slight curve. Maybe
> that makes it "officially" a chalupa but we see them perfectly flat most
> of the time in restaurants and still called a chalupa. They tend to be
> fragile and with one bite the shape is irrelevant.

I think where you are in the world defines what "chalupa" means. I
don't think they are the same as tostadas because a tostada is more or
less a toasted tortilla. A chalupa is a thin shmeer of masa that has
been toasted into a a slightly cupped shape. They seem to call them
huarache too, if the shape is more oblong than round.

On 2013-04-10 19:19:25 +0000, Ema Nymton said:

> On 4/10/2013 5:01 AM, Julie Bove wrote:
>
>> So now I am confused. What is a Chalupa to you?
>
> It is a crispy tostada that is layered with refried beans, beef or
> chicken, lettuce, tomatoes, cheese and pico de gallo.

Tostada's, then, come in non-cripsy formats?

On 4/11/2013 8:51 AM, barbie gee wrote:
> <http://en.wikipedia.org/wiki/Sope>
>
> In addition, I think we need to keep in mind that there are regional
> differences in what foods are named, both here in the US and in the
> countries they came from originally.
>
> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
> made in Mexico.

Reminds me that TB use to have an "enchirito" in the 70's. I remember
it have three clices of black olive on it. I wonder what the hell THAT
was, and also what it was INTENDED to be.

On 4/11/2013 11:45 AM, Julie Bove wrote:

>> Sorry, I had no idea that "tostada" could be confusing. I've had them all
>> my life, so I assumed everyone knew what a tostada was. I forget that
>> Mexican food is not served, everywhere.
>>
>> Thanks for the link. Wikipedia tells us, that a chalupa is made from a
>> tostada. I thought that was what I said. Tostadas were made from old corn
>> tortillas that were not suitable for tacos, so you fried them and made
>> tostadas.
>>
>> Now I am hungry.
>>
>> Becca
>
> But the Americanized version is a huge flour tortilla, folded down the
> middle and deep fried. It is filled with taco ingredients and sometimes
> sauce. And no, it's not just fast food places that serve it this way.

This is news to me, I have never seen a tostada made out of a flour
tortilla, or folded in the middle.

Becca

On 4/11/2013 12:09 PM, Julie Bove wrote:

> No. Tostadas can come in all sizes. I've had tiny ones. But they use a
> thin corn tortilla. The Chalupa seems to have a thicker one make like a
> Sope or Sopita or even a Gordita that hasn't been filled. There is also
> something called a Papusa. Or maybe it's a Pupusa. I was going to try that
> last Sat. But we couldn't get into the restaurant. They were packed. Had
> my taste buds all set to try that and some Posole. But it was not to be.
> Maybe this Saturday.

Gorditas are totally different, gorditas are thick, you make a sandwich
out of it, and a tostada is thin and crispy. We have papusa shops here,
but most only serve papusas.

Becca

On 4/11/2013 2:32 PM, gtr wrote:

> I think where you are in the world defines what "chalupa" means. I
> don't think they are the same as tostadas because a tostada is more or
> less a toasted tortilla. A chalupa is a thin shmeer of masa that has
> been toasted into a a slightly cupped shape. They seem to call them
> huarache too, if the shape is more oblong than round.


Huraches are thick and shaped like a shoe, a tostada is crunchy.

Becca

"Ema Nymton" > wrote in message
...
> On 4/11/2013 12:09 PM, Julie Bove wrote:
>
>> No. Tostadas can come in all sizes. I've had tiny ones. But they use a
>> thin corn tortilla. The Chalupa seems to have a thicker one make like a
>> Sope or Sopita or even a Gordita that hasn't been filled. There is also
>> something called a Papusa. Or maybe it's a Pupusa. I was going to try
>> that
>> last Sat. But we couldn't get into the restaurant. They were packed.
>> Had
>> my taste buds all set to try that and some Posole. But it was not to be.
>> Maybe this Saturday.
>
> Gorditas are totally different, gorditas are thick, you make a sandwich
> out of it, and a tostada is thin and crispy. We have papusa shops here,
> but most only serve papusas.
>
> Becca

Yes but... The pictures I saw of the South American Chalupas were on what
appeared to be a very thick tortilla like thing. Like Sopes. I have made
Gorditas before and I had them at the same restaurant where we tried to dine
but could not. When I made them, I had not made them before so didn't know
what size they should be. I made them very tiny. The ones in the
restaurant were bigger but not by a lot. Still rather small and a tad hard
to eat. Mine were so small I could only put the meat in them. The
restaurant also had vegetables and beans. Sooo good!

wrote:
> On Apr 10, 6:01 am, "Julie Bove" > wrote:
>> What does this mean to you? I ask because I saw a recipe on a forum
>> for "Chicken Chalupas". It was a casserole that contained shredded
>> chicken, cheese, sour cream, cream of some kind of soup and a few
>> other things. Some of this was wrapped in flour tortillas like you
>> might for an enchilada and then a sauce was pored over it and baked.
>> And I was like... Nope. That's not a Chalupa!
>>
>> So I looked it up. The one I am familiar with is apparently the
>> American one. Sort of like a taco but usually much larger and uses a
>> fried flour tortilla. Some places add sauce to this. That sort was
>> listed at Wikipedia but there is also a South American kind that
>> said it was their version of a tostada but was in fact very much
>> like a sope. So the toppings were the same but it was served on a
>> thick corn tortilla.
>>
>> But then there is this third recipe floating around and I have seen
>> it at several places. Can be done on the stove or in the crockpot
>> and it is a combination of pinto beans and pork! Says it is great to
>> serve at parties. And it is served with flour tortillas.
>>
>> So now I am confused. What is a Chalupa to you?
>
> I found three recipes for chalupas in a old cookbook. I don't have
> the exact date but I know the book is from the early 1960s. All three
> use basically the same ingredients that you would expect with a few
> variations. However, the method of preparation for each of them is
> different. One is actually a casserole that can be thought as a
> Mexican lasagna. The second one uses cooked chicken that's rolled up
> with cheese inside individual tortillas. So they're like a burrito or
> enchilada. They're then placed in casserole dish, covered with more
> cheese and sour cream and left to sit in the refrigerator for at least
> 8 hours before baking. One thing I noticed about that recipe is it
> doesn't have any chiles or any other source of spice or heat except
> for half a green pepper. The third recipe is what most people would
> call a tostada.

Aha! That rolled up casserole is very much like the recipe that I saw.
Thanks!

"gtr" > wrote in message news:2013041112321663921-xxx@yyyzzz...
> On 2013-04-10 15:23:44 +0000, jay said:
>
>> In practicality they don't need to be bent, flat works the same. If you
>> look at the photo the "shells" on the plate have a slight curve. Maybe
>> that makes it "officially" a chalupa but we see them perfectly flat most
>> of the time in restaurants and still called a chalupa. They tend to be
>> fragile and with one bite the shape is irrelevant.
>
> I think where you are in the world defines what "chalupa" means. I don't
> think they are the same as tostadas because a tostada is more or less a
> toasted tortilla. A chalupa is a thin shmeer of masa that has been
> toasted into a a slightly cupped shape. They seem to call them huarache
> too, if the shape is more oblong than round.
>

Ema Nymton wrote:
> On 4/11/2013 2:32 PM, gtr wrote:
>
>> I think where you are in the world defines what "chalupa" means. I
>> don't think they are the same as tostadas because a tostada is more
>> or less a toasted tortilla. A chalupa is a thin shmeer of masa that
>> has been toasted into a a slightly cupped shape. They seem to call
>> them huarache too, if the shape is more oblong than round.
>
>
> Huraches are thick and shaped like a shoe, a tostada is crunchy.

But the pictures of Huraches I have seen do look similar to pictures of the
South American Chalupas.

gtr wrote:
> On 2013-04-10 19:19:25 +0000, Ema Nymton said:
>
>> On 4/10/2013 5:01 AM, Julie Bove wrote:
>>
>>> So now I am confused. What is a Chalupa to you?
>>
>> It is a crispy tostada that is layered with refried beans, beef or
>> chicken, lettuce, tomatoes, cheese and pico de gallo.
>
> Tostada's, then, come in non-cripsy formats?

No. They are always crispy. However there also seems to be an Americanized
version of those here too and it resembles the taco salad with the huge
flour tortilla fried as a bowl.

gtr wrote:
> On 4/11/2013 8:51 AM, barbie gee wrote:
>> <http://en.wikipedia.org/wiki/Sope>
>>
>> In addition, I think we need to keep in mind that there are regional
>> differences in what foods are named, both here in the US and in the
>> countries they came from originally.
>>
>> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a
>> chalupa made in Mexico.
>
> Reminds me that TB use to have an "enchirito" in the 70's. I remember
> it have three clices of black olive on it. I wonder what the hell
> THAT was, and also what it was INTENDED to be.

Yes! I remember the name. That one really confused me. I never ordered it
because I didn't know what it was.

Sqwertz wrote:
> On Wed, 10 Apr 2013 09:42:19 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>>> What is a Chalupa to you?
>>>
>>> An annoying little chihuahua dog.
>>
>> They're not annoying! They're cute!
>
> And they stink, too.

I've never actually smelled a stinky one and we had a lot of neighbors who
had them on Staten Island. Sadly only one was friendly. The rest were
really high strung and we were warned not to pet them lest they nip at us.
The one that lived next door to us was a total sweetie. We could pick her
up and cuddle her. But they are still cute! Yo quiero Taco Bell!

Ema Nymton wrote:
> On 4/11/2013 11:45 AM, Julie Bove wrote:
>
>>> Sorry, I had no idea that "tostada" could be confusing. I've had
>>> them all my life, so I assumed everyone knew what a tostada was. I
>>> forget that Mexican food is not served, everywhere.
>>>
>>> Thanks for the link. Wikipedia tells us, that a chalupa is made
>>> from a tostada. I thought that was what I said. Tostadas were made
>>> from old corn tortillas that were not suitable for tacos, so you
>>> fried them and made tostadas.
>>>
>>> Now I am hungry.
>>>
>>> Becca
>>
>> But the Americanized version is a huge flour tortilla, folded down
>> the middle and deep fried. It is filled with taco ingredients and
>> sometimes sauce. And no, it's not just fast food places that serve
>> it this way.
>
> This is news to me, I have never seen a tostada made out of a flour
> tortilla, or folded in the middle.

No, no. The Americanized Chalupa is what I refer to. Instead of being
curved like the Americanized crispy taco shell... They fold it in half and
fry it so it isn't closed. One half sits on the plate and holds the
filling and the other half just sticks up.

"Sqwertz" > wrote in message
...
> On Thu, 11 Apr 2013 15:52:36 -0700, Julie Bove wrote:
>
>> I've never actually smelled a stinky one and we had a lot of neighbors
>> who
>> had them on Staten Island. Sadly only one was friendly. The rest were
>> really high strung and we were warned not to pet them lest they nip at
>> us.
>> The one that lived next door to us was a total sweetie. We could pick
>> her
>> up and cuddle her. But they are still cute! Yo quiero Taco Bell!
>
> Yeah, I guess they're cute in that Steve Buscemi-way.

OMG! I actually do think that he's cute. He's one of my favorite actors!

On Apr 11, 8:33*pm, Sqwertz > wrote:
> On Thu, 11 Apr 2013 15:52:36 -0700, Julie Bove wrote:
> > I've never actually smelled a stinky one and we had a lot of neighbors who
> > had them on Staten Island. *Sadly only one was friendly. *The rest were
> > really high strung and we were warned not to pet them lest they nip at us.
> > The one that lived next door to us was a total sweetie. *We could pick her
> > up and cuddle her. *But they are still cute! *Yo quiero Taco Bell!
>
> Yeah, I guess they're cute in that Steve Buscemi-way.
>
> -sw

Steve Buscemi looks more like a pug than a chihuahua.

On Thu, 11 Apr 2013 12:35:28 -0700, gtr > wrote:

> Reminds me that TB use to have an "enchirito" in the 70's. I remember
> it have three clices of black olive on it. I wonder what the hell THAT
> was, and also what it was INTENDED to be.

Intended is easy: Enchilada + burrito. What it was in reality is
another story, because it sounds absolutely awful.

--
Food is an important part of a balanced diet.

On Thu, 11 Apr 2013 15:53:56 -0500, Ema Nymton >
wrote:

> I have never seen a tostada made out of a flour
> tortilla, or folded in the middle.

I've seen the "tostada deluxe" of olden days made with a flour
tortilla. It's a chain restaurant type variation.

--
Food is an important part of a balanced diet.

On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> wrote:

> Tostadas can come in all sizes. I've had tiny ones. But they use a
> thin corn tortilla. The Chalupa seems to have a thicker one make like a
> Sope or Sopita or even a Gordita that hasn't been filled. There is also
> something called a Papusa. Or maybe it's a Pupusa. I was going to try that
> last Sat. But we couldn't get into the restaurant. They were packed. Had
> my taste buds all set to try that and some Posole. But it was not to be.
> Maybe this Saturday.
>

I am very familiar with what a pupusa is and it's not anywhere near a
chalupa/tostada/sope; but I am having trouble defining the differences
between the others. Googling "gordita" - it looks like another Taco
Bell creation, so I have no interest in knowing anything more about
that one.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> > wrote:
>
>> Tostadas can come in all sizes. I've had tiny ones. But they use a
>> thin corn tortilla. The Chalupa seems to have a thicker one make like a
>> Sope or Sopita or even a Gordita that hasn't been filled. There is also
>> something called a Papusa. Or maybe it's a Pupusa. I was going to try
>> that
>> last Sat. But we couldn't get into the restaurant. They were packed.
>> Had
>> my taste buds all set to try that and some Posole. But it was not to be.
>> Maybe this Saturday.
>>
>
> I am very familiar with what a pupusa is and it's not anywhere near a
> chalupa/tostada/sope; but I am having trouble defining the differences
> between the others. Googling "gordita" - it looks like another Taco
> Bell creation, so I have no interest in knowing anything more about
> that one.

I think that Taco Bell did use that name but that's not what a real one is.
They take Masa Harina. I did make them. I think the only other ingredient
was water. You form them into balls, then flatten them a bit and fry them
in a little oil. I pan fried them. They don't get crisp like a crisp taco
shell but they are also not as soft as a corn tortilla. They will puff up
as you fry them. Then you split them open and fill them. They're very good
but very filling!

"sf" > wrote in message
...
> On Thu, 11 Apr 2013 12:35:28 -0700, gtr > wrote:
>
>> Reminds me that TB use to have an "enchirito" in the 70's. I remember
>> it have three clices of black olive on it. I wonder what the hell THAT
>> was, and also what it was INTENDED to be.
>
> Intended is easy: Enchilada + burrito. What it was in reality is
> another story, because it sounds absolutely awful.

Most of the Taco Bell stuff was/is. The only things I really like that they
have are the bean burrito and the beans. I think they call those refritos.
But the appeal is that it is cheap. When I was a kid, each item was
something like 29 cents. So that made them cheaper per item than McDonalds.
But most of what they sold in those days was not filling. Because the items
were tiny. I remember the first time we went there. My dad kept going
back, again and again and again to get filled up. For some odd reason he
always does this at fast food places. But he never orders extra food in a
sit down restaurant. He also rarely ever gets dessert there. But once in a
while he will take it if it comes with his meal. Most places that offer
senior meals have a dessert included but it is usually a small dish of
pudding or ice cream. But go to a fast food place and he *has* to have
dessert! Actually I only remember going to Taco Bell once as a kid.
Because there weren't any near us in those days. There was one in North
Seattle. There still is but it's in a different location now. For some
reason we had gone out that way and we stopped there. They were a new thing
back then.

Over the years their menu has changed a lot. For a time they offered
"healthy" choices but knowing what I know about them now, they were probably
anything but. This was during the period of time when I was moving from
Seattle to Edmonds. I moved most of the stuff myself, taking a full car
each day after work. And because there was a nearby Taco Bell, I'd stop in
for three of the healthy options. I believe I could still get all three
items for about a dollar.

The prices have come up now. Not sure how cheap they are. But they do
offer larger things for a higher price. The last time we stopped there was
during the dress rehearsal and dance recital. It was the only place in that
area that was open at that hour. I got two bean burritos with no cheese.
Probably more carbs than I should have had but they didn't spike my blood
sugar. Angela had whatever taco they were promoting at the time and also
some beans. We'll probably do the same this year but given her dance
schedule this year, it is not likely that she'll have to be in all three
recitals. So we may only have to make two trips out there and one of those
may not even be at night.

"sf" > wrote in message
news
> On Thu, 11 Apr 2013 15:53:56 -0500, Ema Nymton >
> wrote:
>
>> I have never seen a tostada made out of a flour
>> tortilla, or folded in the middle.
>
> I've seen the "tostada deluxe" of olden days made with a flour
> tortilla. It's a chain restaurant type variation.

Here, "deluxe" means that it comes with sour cream and guacamole or avocado.