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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Caguamanta estilo Sonora
As the Spanish explorers sailed north along the coast of Alta
California, they saw a break in the cliffs and found a small protected inlet, suitable for careening small ships and building new ones. The sedentary Chumash Indians built their village on a small island in the marshy area formed as Tecolotito creek reached the Pacific Ocean. The area became called "Goleta" because of the schooners that were built there. Father Serra built Mission Santa Barbara nearby, but there is no protected harbor there. The rolling hills between Goleta and Santa Barbara eventually became estates and golf courses for the very wealthy when the Indian agent (Hope Ranch was *not* named after Bob Hope, it was a different guy) managed to acquire all of the Chumash land. Goleta slough was mostly drained when the Santa Barbara airport was built as a military base during World War II. Goleta State Beach Park is a nice place to visit, to look at the birds and the bikini clad girls from the college, as private planes from the airport fly overhead. I was walking on the pier at Goleta Beach, near UCSB when a man asked for my help in landing a guitar fish that he'd caught on a hand line. He told me that guitar fish was reputed to have a tasty flesh as he cut the poor thing in half behind its pectoral fins with a bread knife and threw the still-living creature back into the ocean to die. Now I see that Mexicans really enjoy the taste of the manta ray, cousin of the guitar fish and sharks and other rays. I wonder if any shark meat would taste as good as a manta ray. Of course, all serious students of Mexican cooking can read this: Al que guste platillos con productos marinos seguramente disfrutará enormemente la caguamanta, nombre original dado a la mantarraya preparada al modo tradicional en el que se cocinaba la caguamanta o tortuga marina, tradicional en la comida del noroeste mexicano. El gobierno mexicano prohibe la cacería de tortugas (saludos a los amigos ecologistas) por tratarse de una especie con riesgo de extinción se usa la mantarraya. Se trata en realidad de un platillo muy sabroso, aunque exótico. Caguamanta estilo Sonora Ingredientes: 3 kg. de filete de mantarraya ( se corta en cuadritos medianitos) 2 barras de apio ( en trocitos muy pequeños.), 3 zanahorias (se cortan pequeñitos.), 15 ejotes (se cortan pequeñitos.), 3 tomates medianos., 2 latas de puré de tomate., 1 cucharada sopera de orégano. 1 pizca de comino molido, 2 cubitos de caldo de camarón., 6 cucharadas soperas de chile pasilla cocido y licuado. 1 cucharada de harina (quemada y colada), 1 cucharada de guisar de manteca de puerco.', 6 ajos pelados. Método: Se le da un baño de agua caliente a la manta ya cortada en trozos y otro baño de agua fria así sucesivamente se le dan 2 baños. Se licúa el tomate, puré , el orégano, el comino, el cubito de camarón, el chile pasilla. Se quema la manteca de puerco y se le ponen los ajos ya que están quemados se le sacan y se le agrega lo licuado y se pone a guisar. (durante 5 min.). Se cuece el apio, la zanahoria, y el ejote calculando que quede caldito para la manta ya que esta cocido se le agrega el guiso y ya que suelta el primer hervor se le pone la mantarraya y se deja hervir durante 10 minutos. Opcional: se le puede poner chile jalapeño para que pique o bien chile california o anaheim para dar sabor y otros mariscos como camaron o callo y le da un sabor distinto, se sirve en tortillas de maiz en forma de tacos la caguamanta (los solidos), se les agrega cebolla morada en finas rodajas y repollo, limón y salsa picante, se acompaña de un vichi(el caldo de la caguamanta), lo clásico es servir el vichi bien caliente en un vaso de vidrio grueso y bajo. http://foros.forosmexico.com/showthread.php?t=864 No habia leido las recetas, pero ahorita que Aleiza mencionaba de la cahuamanta, es mi familia hacemos una variante: -Se hierve la mantarraya y se deja enfriar para luego desmenuzarla. -En una disca se derrite mantequilla (200 gramos aproximadamente) y se agrega apio, tomate, zanahoria, cebolla, cilantro y ajo picados, y se frie. -Se le agrega una lata de verduras mixtas y la mantarraya y al final se agrega jugo de tomate, clamato o pure, se mezcla por unos 15 a 20 minutos hasta que se reduzca parte del jugo. Se acompana con tortillas de harina y una cerveza Tecate. http://foros.forosmexico.com/showthr...p?t=864&page=8 |
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Caguamanta estilo Sonora
"The Galloping Gourmand" > wrote in message oups.com... As the Spanish explorers sailed north along the coast of Alta California, they saw a break in the cliffs and found a small protected inlet, suitable for careening small ships and building new ones. The sedentary Chumash Indians built their village on a small island in the marshy area formed as Tecolotito creek reached the Pacific Ocean. ---snip--- Breaking paradigms can result in many insults. But to those of us with an infinite vacuum just waiting to be filled with illuminating experiences... Thank you! I got caught in your narrative when you mentioned shark, which we know as Cason, and cook in olive oil for hours on end along with a few olives then eat in tacos. A true delight! So... as I am reading the mantarrey thing, I've got both octopus and shark in mind. Then the recipe itself turns out to be nothing more than basic Mexican red sauce in which to cook the fish. OK.... Not bad. But nothing in your writing inspired me to try it. I did not see an endorsement of you or your lover to the great joy in eating such a beast in such a concoction. I truly believe that Mexican food needs to be defined in a cultural manner through which gringos can begin to appreciate the culinary pleasures as well. Tecate beer is soda water! Give me a true Bohemia. |
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Caguamanta estilo Sonora
On Feb 27, 2:22?pm, "Wayne Lundberg" >
wrote: > So... as I am reading the mantarrey thing, I've got both octopus and shark > in mind. Then the recipe itself turns out to be nothing more than basic > Mexican red sauce in which to cook the fish. > > OK.... Not bad. > > But nothing in your writing inspired me to try it. The main thing I was interested in, was finding out if manta ray and shark and other members of the family tasted pretty much the same, or if some really had a better taste. The only shark I can remember ever eating was served al fresco on the South Pacific island of Moorea. The dining room had a thatched roof of palm fronds supported by tree trunk pillars and there were chickens running around under the tables scratching for bugs or eating whatever the tourists dropped on the ground. The shark was cooked in a sauce of black pepper, so I have no idea what it really tasted like. |
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