Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes.

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Well, just got back to the South West of Western Australia after our 3 week
trip through Northern Arizona, Nevada and S California.

Just about the time we were off to follow your adventure plans, in came
those three big storms that saw us head way out of harm's way and tootle off
down to San Diego instead.

We were very disappointed that we couldn't do the itinerary you described -
had it printed out and in the travel file - but the storms looked like they
would be too much for my driving skills to cope with - I managed three weeks
without hitting anyone but several times I found myself trying to go back
onto the left hand side of the road, and turning on the windscreen wipers to
indicate with.

Still, San Diego was a pleasure to visit and LA was interesting.

I'll have to save your recommendations for the next time we go. Thanks
again for the tips, though.

On topic bit - the Mexican restaurant in the Tropicana Express in Laughlin
was excellent.
(So was the Indian restaurant over from the Sahara in Vegas - best
restaurant we came across overall)

Hoges in WA


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On Jan 12, 3:42 pm, "Hoges in WA" > wrote:

> Just about the time we were off to follow your adventure plans, in came
> those three big storms that saw us head way out of harm's way and tootle off
> down to San Diego instead.


While the jet stream dumped 10 feet of snow on the Sierra Nevada
mountains east of Sacramento, it only rained about an inch in the
southern part of the Sierra foothills.

But I postponed my excursion across the state of California to
Monterey until next week, to avoid any chance of rain spoiling my
beach walkabouts.
>
> We were very disappointed that we couldn't do the itinerary you described -
> had it printed out and in the travel file - but the storms looked like they
> would be too much for my driving skills to cope with - I managed three weeks
> without hitting anyone but several times I found myself trying to go back
> onto the left hand side of the road, and turning on the windscreen wipers to
> indicate with.


I've never driven anywhere that I had to keep left, but I noticed
there were urgent warnings on the sidewalks in London, telling
pedestrians to look LEFT then RIGHT before crossing. That goes against
our American childhood training to look RIGHT then LEFT.

> Still, San Diego was a pleasure to visit and LA was interesting.


San Diego is a nice town, it's a very young town, with all the
military personnel and the university.

> On topic bit - the Mexican restaurant in the Tropicana Express in Laughlin
> was excellent.


The Tropicana Express website doesn't have an online menu, so I can't
tell you whether it has anything particularly unique.

But the typical fare of Mexican "restaurants" is actually an
assortment of snacks called "antojitos", which is the Spanish word for
"little trifle".

There are about 50 different ways to make antojitos.

Antojitos are typically corn or flour tortillas with a meat and cheese
and chile sauce filling, and "restaurants" that serve that sort of
fare are actually *taquerias*, glorified taco stands.

If you are familiar with antojitos, they are served all over Mexico,
from push carts ot market stalls or even from the porches of homes
where the housewife runs a "cocina economica" or "budget kitchen".

And the further north you go in Mexico, especially in Sonora, the more
the food tends to run to these snacks called "antojitos".

Americans who are fond of "Mexican food" have often never eaten
anything except
Sonora-style antojitos with some refried beans and Mexican rice, all
on the same plate.

The further south you go in Mexico, the more likely you are to find
true regional specialities, like the pozole of Guererro, or the moles
of Oaxaca.

Spanish food often uses pork, but the dry desert region of Sonora is
not a good place to raise pigs, so pork dishes are more common to
southern Mexico, like Chiapas, or Tabasco.

Northern states of Mexico might serve chicken, goat, lamb, or mutton
instead of pork.

Since rural Mexicans often don't have refrigeration, any meat or fowl
that would be in the dishes would have to be recently slaughtered, and
very well-cooked by browning and then boiling until it falls apart,
and then simmered with the chile sauce.

And, of course, if you find a Mexican restaurant that advertises
*mariscos* (sea food) you have broken away from the Sonora-style
restaurant to a certain extent.

There is no good reason why Mexican restaurants in California cannot
break away from Sonora-style cooking, but, like I said above, most
Americans have come to believe that Sonora-style cooking and Mexican
cooking are the exact same thing.

If you go into a taqueria in California, you will see about 20 items
on a menu painted on the wall, and the items on the top of the menu
are usually antojitos like tacos, tamales, enchiladas, tacitos,
burritos, etc.

You have to look down at the bottom of the wall menu at the more
expensive items to find anything really unusual.

If you should ever find a Mexican restaurant that has Tabasco,
Guerrero, Michoacan, Chiapas, or Oaxaca in its name, look further down
toward the bottom of the menu to see the true regional specialties.

And, if you ever find a Mexican restaurant that doesn't serve
"combination plates" with two or three antojitos and rice and beans
all on the same plate, but serves *multi-course* meals starting with
soup and salad, perhaps pasta, then one or two entrees, followed by a
separate dessert course, and finished off with coffee and brandy, you
have found a jewel of a Mexican restaurant, you have found The Real
Thing.
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":-/" > wrote ..

>
> And, if you ever find a Mexican restaurant that doesn't serve
> "combination plates" with two or three antojitos and rice and beans
> all on the same plate, but serves *multi-course* meals starting with
> soup and salad, perhaps pasta, then one or two entrees, followed by a
> separate dessert course, and finished off with coffee and brandy, you
> have found a jewel of a Mexican restaurant, you have found The Real
> Thing.


Booger, certainly you give a highly debatable version of what "authentic"
Mexican foods are in your continued predjudice of Norteno culture. Explain
to the man what the difference of an antojitos such as enchiladitas is
compared to an enchilada or a tamale served as an antojito as opposed as a
tamale served as a main course dish. In an informal meal at home I serve
everything on one or two plates and skip the antojito (appetizers). For a
more formal meal I serve multi dish courses, complete with appetizers. It
is still the same foods, all you argue is serving style as the deciding
factor in determining "authentico".

>Spanish food often uses pork, but the dry desert region of Sonora is
>not a good place to raise pigs, so pork dishes are more common to
>southern Mexico, like Chiapas, or Tabasco.


Yet, let's revise your "gringo think" with real facts, not false
perception. In 2004, 43% of all hogs slaughtered
in TIF plants were slaughtered in the state of Sonora, 21% in the state of
Mexico, 14% in Guanajuato, and 11% in Yucatan. Eight other states accounted
for the remaining 12% of TIF slaughter (Conferacion Nacional de
Organizaciones Ganaderas, 2005).

Pork is/was just as common in Norteno dishes as it is/was in southern
dishes.



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On Jan 13, 2:18�pm, "Gunner" > wrote:

> Booger, certainly you give a highly debatable version of what "authentic"
> Mexican foods are in your continued predjudice of Norteno culture.


Knowing better ways to dine isn't prejudice, it's an educated
preference.

> Explain
> to the man what the difference of an antojitos such as enchiladitas is
> compared to an enchilada or a tamale served as an antojito as opposed as a
> tamale served as a main course dish.


You thought of it, you explain it. To me, a tamale will never be an
entree, only an appetizer.

> In an informal meal at home I serve
> everything on one or two plates and skip the antojito (appetizers).


That's at home. Our tourist watched a TV show where Anthony Bourdain
went slumming in South Los Angeles and praised the pushcart food at a
swapmeet as if it was some kind of gourmet treat.

So I'm trying to set him straight, and here you come back with your
guerilla class warfare. �

> For a
> more formal meal I serve multi dish courses, complete with appetizers.


Then why don't *you* open an authentic Mexican restaurant and show the
world how it's done?

> It is still the same foods, �all you argue is serving style as the deciding
> factor in determining "authentico".


Baloney. I was listing some of the regional specialities of the
various Mexican states a few months ago, and most Americans have never
heard of those things.



























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"~" > wrote in message
...
On Jan 13, 2:18?pm, "Gunner" > wrote:



Baloney. I was listing some of the regional specialities of the
various Mexican states a few months ago, and most Americans have never
heard of those things.


Yes, we read that plagurized website list you attempted to translate, mostly
incorrectly if I recall. Once again, you are as factual as your assumption
on pork in Sonora.



























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On Jan 14, 11:00�pm, "Gunner" > wrote:

> Yes, we read that plagurized website list you attempted to translate, mostly
> incorrectly if I recall. Once again, you are as factual as your assumption
> on pork in Sonora.


So, alt.food.mexican-cooking has to be stuck in The Great Taco Swamp
forever, because of your pro-illegal alien politics, huh?

Why don't we petition the PTB's of Usenet to rename this group "Gunner
and the Taco Banditos"?

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"~"

In his daily inebriated state, Booger writes:

""""So, alt.food.mexican-cooking has to be stuck in The Great Taco Swamp
forever, because of your pro-illegal alien politics, huh?

Why don't we petition the PTB's of Usenet to rename this group "Gunner
and the Taco Banditos"?""""


Another WTF out of left field? Booger, do you also suffer clinical
depression with these manic eposides? You do know they have new meds and
therapy these days that can help control your psychosis and stay focused
long enough to express coherent thoughts.



But hey the rename would be cool!!! Perhaps then we could talk about
Mexican food and not your myopic uber-right, false partiotism cultural
pecking order BS that you weasle into every post.




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Gunner wrote:
> "~"
>
> In his daily inebriated state, Booger writes:
>
> """"So, alt.food.mexican-cooking has to be stuck in The Great Taco Swamp
> forever, because of your pro-illegal alien politics, huh?
>
> Why don't we petition the PTB's of Usenet to rename this group "Gunner
> and the Taco Banditos"?""""


Great name for an instrumental band!
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On Jan 18, 6:10�am, Sonoran Dude > wrote:

> Great name for an instrumental band!


So. Have you gone slumming in Nogales lately? What's the best dive to
eat tacos, drink beer, and get diarrhea in that area?

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So. Have you gone slumming in Nogales lately? What's the best dive to
eat tacos, drink beer, and get diarrhea in that area?

Booger, why do you feel compelled to highlight your Coprophilia when you
discuss your sophomoric and oft racist
views on Mexican cooking?


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