Do any of the Mexican States or regions do a form of Tapas that you know of?

Gunner wrote:
> Do any of the Mexican States or regions do a form of Tapas that you know of?

Not that I know of. Tapas restaurants are becoming very popular in
Mexico, but the cuisine is definitely Barcelona. Puerto Vallarta and
Mexico City have some good Tapas restaurants. As far as Tapas goes,
the closest to it you will get with Mexican cuisine is plates of
empanadas, (etc.) being placed on the table for guests to take a couple
and nosh. Again, there may be something like that, but it's a matter
of just small portions of prawns, scallops, etc.

Jack

"Jack Tyler" > wrote in message
oups.com...
>
> Gunner wrote:
> > Do any of the Mexican States or regions do a form of Tapas that you know
of?
>
> Not that I know of. Tapas restaurants are becoming very popular in
> Mexico, but the cuisine is definitely Barcelona. Puerto Vallarta and
> Mexico City have some good Tapas restaurants. As far as Tapas goes,
> the closest to it you will get with Mexican cuisine is plates of
> empanadas, (etc.) being placed on the table for guests to take a couple
> and nosh. Again, there may be something like that, but it's a matter
> of just small portions of prawns, scallops, etc.
>
> Jack
>
The tapas concept, yes. The ham, olives, cheeses and like... no. The concept
of tapas, as I understand it, from the many juergas my wife and I attend, is
that you buy your drinks and pay a fair price and the 'house' provides
bocadillos, (small bites) of stuff on a plate only slightly larger than the
rim of your glass.

This was also the custom in the golden age of San Francisco in which you
would buy your beer and or booze and you had access to free food featuring
San Francisco sour dough bread, oysters, hams and the like.

I had the good fortune to travel Mexico for four years recently and found
only one site where this concept is alive and well. It's Colima. You go into
a 'bistro' type fonda or bar, order your beer, and at once you are given a
platter of antojitos. No charge for the food and the booze prices are very
reasonable. They seem to be thriving with this concept and the antojitos are
fabulous. Platters of goodies keep coming as long as you're drinking. Kind
of like a reverse versions of the casino bars in Las Vegas... free beer
while playing.

Wayne

Jack Tyler wrote:

> Tapas restaurants are becoming very popular in
> Mexico, but the cuisine is definitely Barcelona.

Is that a bad thing? I googled for "zarzuela", "tapas" and "paseo" and
came up with some great ideas for cooking at home...


http://www.alpharooms.com/guide/spai...k/default.aspx

Tapas are often served as an appetizer along with a glass of beer or
wine before lunch or dinner. However, you can make tapas into a meal by
ordering a selection to share with friends. Lots of informal tapas
restaurants have recently opened up along Paseo de Gracia and Rambla
Cataluña. Traditional tapas are small portions of things like
pescaíto frito (mixture of deep-fried Mediterranean fish), patatas
bravas (chunks of potato, deep-fried and served with spicy garlic
sauce), calamares a la romana (squid rings fried in batter) and
boquerones en vinagre (marinated anchovies).

Emeril Legasse
A Taste of Cataluna (Spain)
Grilled Shellfish with a Romanesco Sauce; Classic Aioli; Samfaina;
Bunuelos De Bacalao; Traditional Catalan Fish Stew

http://www.foodnetwork.com/food/show..._18809,00.html

Zarzuela de Mariscos, courtesy of Emeril Legasse

http://www.foodnetwork.com/food/reci..._10935,00.html

This type of botana/bar (yes, both the food and the establishment are
called botana) is very popular in Manzanillo and Comala as well as
Colima city. I am acquainted with three large ones in Manzanillo. One
open air in a garden/forest setting. The other two are semi-open air.
My favorite in MZ is the largest which seats a couple of hundred people
and has live entertainment -- music, comedy and even drama. The food
is excellent and abundant. We also had outstanding food and service in
a smaller botana upstairs next to the plaza in Comala. I'm sorry I
don't remember the names of the places.

In my area, there is another form of botana which is actually just a
bar that serves a free lunch in return for buying a couple of beers.
There is no choice of food -- just what ever the cook fixes that day.
My friends and I used to go every Friday to a botana in Torreón that
served an excellent fried fish plate. Then the owner/cook switched to
a chicken stew on Fridays, and we quite going.

Merry Christmas!

"The Galloping Gourmand" > wrote in message
ups.com...

Jack Tyler wrote:

> Tapas restaurants are becoming very popular in
> Mexico, but the cuisine is definitely Barcelona.

Is that a bad thing? I googled for "zarzuela", "tapas" and "paseo" and
came up with some great ideas for cooking at home...


http://www.alpharooms.com/guide/spai...k/default.aspx

Tapas are often served as an appetizer along with a glass of beer or
wine before lunch or dinner. However, you can make tapas into a meal by
ordering a selection to share with friends. Lots of informal tapas
restaurants have recently opened up along Paseo de Gracia and Rambla
Cataluña. Traditional tapas are small portions of things like
pescaíto frito (mixture of deep-fried Mediterranean fish), patatas
bravas (chunks of potato, deep-fried and served with spicy garlic
sauce), calamares a la romana (squid rings fried in batter) and
boquerones en vinagre (marinated anchovies).

Emeril Legasse
A Taste of Cataluna (Spain)
Grilled Shellfish with a Romanesco Sauce; Classic Aioli; Samfaina;
Bunuelos De Bacalao; Traditional Catalan Fish Stew

http://www.foodnetwork.com/food/show..._18809,00.html

Zarzuela de Mariscos, courtesy of Emeril Legasse

http://www.foodnetwork.com/food/reci..._10935,00.html


I could live on tapas, antojitos and appetizers!

Thanks for sharing.

Wayne

Wayne Lundberg wrote:

> I could live on tapas, antojitos and appetizers!

How about a plate of Queso de Cabra al Hojaldre (1) for easily-prepared
hors d'oeuvres?

Queso de cabra blanco envuelto en pasta hojaldrada cocinado al horno
durante 15 minutos. Se sirve acompañado con salsa de chimichurri y
decoración de una flor de jitomate.

(1) Goat cheese in puff pastry

"The Galloping Gourmand" > wrote in message
ups.com...

Wayne Lundberg wrote:

> I could live on tapas, antojitos and appetizers!

How about a plate of Queso de Cabra al Hojaldre (1) for easily-prepared
hors d'oeuvres?

Queso de cabra blanco envuelto en pasta hojaldrada cocinado al horno
durante 15 minutos. Se sirve acompañado con salsa de chimichurri y
decoración de una flor de jitomate.

(1) Goat cheese in puff pastry

yes, as you mention; with a bit of Chimicurri and garnished with a bit of
tomato alla South American style it might be quite good.

"Jack Tyler" > wrote in message
oups.com...
>
> Gunner wrote:
>> Do any of the Mexican States or regions do a form of Tapas that you know
>> of?
>
> Not that I know of. Tapas restaurants are becoming very popular in
> Mexico, but the cuisine is definitely Barcelona. Puerto Vallarta and
> Mexico City have some good Tapas restaurants. As far as Tapas goes,
> the closest to it you will get with Mexican cuisine is plates of
> empanadas, (etc.) being placed on the table for guests to take a couple
> and nosh. Again, there may be something like that, but it's a matter
> of just small portions of prawns, scallops, etc.
>
> Jack

Wonder why it never caught on in Mexico? We are starting to see some of
this picar style taverinas up here in the PNW, mostly South American
influenced places or else pretentious fads, nothing quite the same as Spain.
I do agree somewhat with the "boys that don't see me", I much prefer to
graze than formally dine. Throughout Europe We would visit several places
during an evening to sample their dishes and have a drink. It was all about
the social event, there never seemed to be a worry about the food being of a
quality in Europe in most any eatery or tavern that I recall. It was
always about what speciality the place served. Most times I never realized
what delights my friends introduced me to until much later.

Gunner wrote:
> Do any of the Mexican States or regions do a form of Tapas that you know of?

Here's a tapas recipe that Patricia Quintana had passed down to her
from her Great Aunt Margarita. Patricia serves it during the holidays,
but as you can see from the recipe, it would be great at any party, any
time.

Oaxacan Meat Balls in Chile Tomato Sauce

For the Meatballs:

1 1/2 Pounds of Ground Veal and Beef, mixed
4 Garlic Cloves, peeled and pureed
1/2 Medium Onion, pureed and chopped
6 Medium Ripe Tomatillos, husked and chopped
1 Tablespoon Black Pepper
1 Tablespoon Salt (oe to taste)
2 Eggs
3 Slices Whole Wheat Bread, soaked in Milk (no soggy-ass worthless
white bread)

For the Sauce:

1/3 Cup Lard or Vegetable Oil
2 Garlic Cloves, peeled
4-5 Large Ripe Tomatoes
3 Garlic Cloves, peeled
1 Medium White Onion, peeled and quartered
4-5 Chiles Moritas or Chipotles (I like the idea of the Chipotles)
washed and fried lightly in a small amount of oil.
6 Chiles Guajillos, washed, seeded and deveined, fried lightly in a
small amount of oil (substitute dried red New Mexican or California
Chiles)
1 1/2 Tablespoons of Corn Masa disolved in 3/4 Cups Chicken Broth or
Water (why use water?)
Powdered Bouillon or Salt to taste

Prepare the Meatballs:

Combine all the Ingredients in a glass bowl. Allow to sit for 20
minutes. Shape into 1" meatballs then set aside.

Prepare the Sauce:

Heat the Lard in a heavy pot. Brown 2 Garlic Cloves then remove and
discard. Combine Tomatoes, 3 Garlic Cloves, Onion and Chiles in a
blender and blend. Strain the mixture then add to the pot and simmer
for 40 minutes, or until the sauce releases its fat. Add the Chicken
Broth/Masa mixture and season to taste with the powdered Bouillon or
Salt. Add the Meatballs to the sauce and simmer for an additional
20-30 minutes.

To Serve:

Make some crispy Tortilla baskets and serve 4-5 to each person, with
sauce in the basket. Good with Rice or beans, too.

Above was altered from Patricia Quintana's Mexico's Feasts of Life
cookbook by:

Jack

"Jack Tyler" > wrote in message
ups.com...
>
> Gunner wrote:
>> Do any of the Mexican States or regions do a form of Tapas that you know
>> of?
>
> Here's a tapas recipe that Patricia Quintana had passed down to her
> from her Great Aunt Margarita. Patricia serves it during the holidays,
> but as you can see from the recipe, it would be great at any party, any
> time.
>
> Oaxacan Meat Balls in Chile Tomato Sauce
>
> For the Meatballs:
>
> 1 1/2 Pounds of Ground Veal and Beef, mixed
> 4 Garlic Cloves, peeled and pureed
> 1/2 Medium Onion, pureed and chopped
> 6 Medium Ripe Tomatillos, husked and chopped
> 1 Tablespoon Black Pepper
> 1 Tablespoon Salt (oe to taste)
> 2 Eggs
> 3 Slices Whole Wheat Bread, soaked in Milk (no soggy-ass worthless
> white bread)
>
> For the Sauce:
>
> 1/3 Cup Lard or Vegetable Oil
> 2 Garlic Cloves, peeled
> 4-5 Large Ripe Tomatoes
> 3 Garlic Cloves, peeled
> 1 Medium White Onion, peeled and quartered
> 4-5 Chiles Moritas or Chipotles (I like the idea of the Chipotles)
> washed and fried lightly in a small amount of oil.
> 6 Chiles Guajillos, washed, seeded and deveined, fried lightly in a
> small amount of oil (substitute dried red New Mexican or California
> Chiles)
> 1 1/2 Tablespoons of Corn Masa disolved in 3/4 Cups Chicken Broth or
> Water (why use water?)
> Powdered Bouillon or Salt to taste
>
> Prepare the Meatballs:
>
> Combine all the Ingredients in a glass bowl. Allow to sit for 20
> minutes. Shape into 1" meatballs then set aside.
>
> Prepare the Sauce:
>
> Heat the Lard in a heavy pot. Brown 2 Garlic Cloves then remove and
> discard. Combine Tomatoes, 3 Garlic Cloves, Onion and Chiles in a
> blender and blend. Strain the mixture then add to the pot and simmer
> for 40 minutes, or until the sauce releases its fat. Add the Chicken
> Broth/Masa mixture and season to taste with the powdered Bouillon or
> Salt. Add the Meatballs to the sauce and simmer for an additional
> 20-30 minutes.
>
> To Serve:
>
> Make some crispy Tortilla baskets and serve 4-5 to each person, with
> sauce in the basket. Good with Rice or beans, too.
>
> Above was altered from Patricia Quintana's Mexico's Feasts of Life
> cookbook by:
>
> Jack


Thanks Jack, I've added it to my Tapas collection. Ms. Quintana's books are
on my collection list.

Keep those cards and letters coming