We have enough Gringo experts telling the Mexicans how they should eat.

Let's put the emphasis back on "cooking" in this NG!

Gunner wrote:
> We have enough Gringo experts telling the Mexicans how they should eat.

Hey! I'm NOT telling *Mexicans* how to eat. Get that straight.

I'm telling Americans *what* poor Mexicans eat, and how it got to be
regarded as "Mexican cooking", by default.

I've talked to Mexicans here in the USA that have never made a tamale
and who have never heard of mole. But they sure do know about tacos and
burritos and rice and beans.
It's all they eat.

Nowadays, Americans who can afford a far better meal are going to
Mexico, and settling for Tex-Mex and border food, because of their
misconceptions.

> Let's put the emphasis back on "cooking" in this NG!

Amen. This NG is about cooking Mexican food at home, using a modern
kitchen and available products.

If readers want tacos made from trash meat, they can always go down to
an industrial area and eat off the roach wagon, I don't want to read
messages from people praising the
supposed "authenticity" of tacos made with beef guts.

Gunner wrote:
> We have enough Gringo experts telling the Mexicans how they should eat.
>
> Let's put the emphasis back on "cooking" in this NG!
>
>


With over 30 Mexican and Tex-Mex restaurants withing about 4 miles of my
house here in Austin, I don't cook a lot of Mexican at home, however,
here's one you don't find too much that is pretty good:

Margarita Pork Chops

4 boneless pork loin chops, cut 1-inch thick
1/3 cup prepared orange marmalade
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon freshly ground ginger
1 tablespoons chopped cilantro

Lime wedges

Trim the fat from the pork chops. Prepare the marinade by combining
the orange marmalade, jalapeno, lime juice, tequila and ginger in a

mixing bowl. Grill the chops on a preheated grill for 12-15 minutes,
brushing with the glaze during the final 5 minutes. Serve garnished with

cilantro and lime wedges.

Frank Mancuso wrote:
>
> Margarita Pork Chops
>
> 4 boneless pork loin chops, cut 1-inch thick
> 1/3 cup prepared orange marmalade
> 1 jalapeno pepper, seeded and chopped
> 2 tablespoons lime juice
> 2 tablespoons tequila
> 1 teaspoon freshly ground ginger
> 1 tablespoons chopped cilantro
>
> Lime wedges
>
> Trim the fat from the pork chops. Prepare the marinade by combining
> the orange marmalade, jalapeno, lime juice, tequila and ginger in a
>
> mixing bowl. Grill the chops on a preheated grill for 12-15 minutes,
> brushing with the glaze during the final 5 minutes. Serve garnished with
>
> cilantro and lime wedges.

Looks pretty tasty to me, Frank. I have a couple of really lean
boneless pork chops from Omaha Steaks that are so lean that I have put
off eating them. This looks really good. However, I might use some
jalapeno jelly instead of the marmalade.

Jack

Jack Tyler wrote:
However, I might use some
> jalapeno jelly instead of the marmalade.
>
> Jack
>
That sounds like an improvement to me! A little more kick never hurt anyone-