It's supposed to be a traditional Mexican appetizer (a specialty of the Yucatan) made with shredded chicken (or pork?) marinated in orange juice, achiote, spices and herbs (powdered coffee?), served on mini-tostadas.
>It's supposed to be a traditional Mexican appetizer (a specialty >of the Yucatan) made with shredded chicken (or pork?) marinated >in orange juice, achiote, spices and herbs (powdered coffee?), >served on mini-tostadas.
"Rick Barrett" <ric...@yahoo.com> wrote: > The ingrediants sound like Pollo Pibil or Cochinita Pibil.
Having learned more since last post, Salbute is akin to or the same thing as Antojitos. Sigh, no recipe for that here either. Matter of fact, Mr. Wright owns the honorable distinction of being the only one to use the word "antojito" (also "ecology") since a.f.m-c.'s beginning.
He actually mentions munching on said item and perhaps could offer insight?
I found a recipe (in Spanish) here: http://mexico.udg.mx/cocina/antojos/Salbutes.html but by the time BabelFish butchers the translation, it really starts to sound unsavory. Example: "¼ of kg of worn out meat of pig" "1 spoonful coffee of dust of hornear"
On Sun, 14 Dec 2003 13:33:44 -0600, "Smack" <Go...@falso.com> wrote: >Matter of fact, Mr. Wright owns the honorable distinction of being the only >one to use the word "antojito" (also "ecology") since a.f.m-c.'s beginning.
>He actually mentions munching on said item and perhaps could offer insight?
As I know them, antojitos are little snack-like items that might be eaten as party-type foods, and are often made as thick, tortilla-like carriers for shredded meat, refried beans, cheese, other good stuff.
One antojito is a "chalupa," a boat-shaped antojito named for the rental boats at a lake in Mexico City.
"The word antojito comes from the Spanish word antojo, which means whim." Antojito is not an entrée or a specific recipe but a (LARGE) category of Mexican dishes (based on tortillas) encompassing: Burritos, Chimichangas, Enchiladas, Entomatadas, Flautas, Garnachas, Gorditas, Molotes, Panuchos, Papadzules, Pellizcadas, Quesadillas, Salbutes - "Tortilla masa, often with flour added, is formed into a small, fairly thick tortilla, fried until crisp and light, then topped with shredded meat and vegetables. A specialty of the Yucatan", Sopes, Tacos (of all sorts), Tamales, Taquitos, Tlacoyos and Tortas compuestas.
Don't flame me; I am an aficionado but by no means an expert of Mexican cuisine. This is simply a capsule description of what a sailor(?) says.
Does this info (conjecture?) sound anywhere close to accurate? Wondering, and even worse, quoting a dubious source ...... BabelFish says antojo means ill. Yheck!
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