Need ideas for Mexican Feast dessert
Ginny Sher
house. My 'assignment' is to bring a dessert. Anyone have any ideas
that would qualify for this? It's kind of a back yard BBQ type party,
so something that melts easily won't be practical.
Ginny Sher
Jay
you could take some sugared glasses to make it sweeter!
Couldn't resist, I'm sure you wanted serious answers really!, apologies
Jay
"Ginny Sher" <ginn...@mediaone.net> wrote in message
news:3b4b0484....@nntp.we.mediaone.net...
John
"Mexico - One Plate At A Time". That should have some good ideas. It's a
popular book, so it's probably also in stock at your local bookseller.
Stu
Try the above site. Look at the recipes for "Flan", "Pasteles", and
"Pineapple Cajeta".
Good Luck,
Stu
blacksalt
Flan. I have a Spanish friend who makes this in a tin can, starting with
sugar in the bottom being flamed. He does this over the grill at the
beginning of the charcoals greatness, and goes on with a standard flan
recipe, and it is ready by the time dessert is called for.
blacksalt
EHS
Mexican Chocolate Cake -
http://www2.fwi.com/~serenity/recipes/mdesserts.htm
Margarita Pie ala Cancun - http://www.callawind.com/bookshelf_gg.html
Bring a few boxes of Choco Tacos....for the kids.
Ellen
PENMART01
>Ginny Sher wrote:
>>
>> I've been invited to a Mexican Feast pot luck party at a friend's
>> house. My 'assignment' is to bring a dessert. Anyone have any ideas
>> that would qualify for this? It's kind of a back yard BBQ type party,
>> so something that melts easily won't be practical.
>>
>> Ginny Sher
>
>Flan.
Why do so many hear the word Mexican and immediately think Flan... the typical
Mexican/Mexican American has most likely never eaten flan and would much more
prefer the same desserts served at the typical back yard BBQ regardless of
ethnicity. Were it me I'd probably bake a big sheet cake panful of brownies to
bring, and I'd pick up a watermelon on the way there.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Cyndi
Pour the contents of 1 can of either of the coconut concoctions(Coco Lopez!)
into a bowl and add milk to measure 4 cups. You can use half milk and half
water if you like, as long as you use some kind of milk.
Add enough sugar to make it sweet enough for your tastes, usually between
2/3 - 1 cup, depending
on whether you used plain coconut milk or coconut milk that is sweetened.
Most plain coconut milk
comes in larger cans than the sweetened version which comes in thinner,
taller cans.
As in all cooked sweet treats you should add a bit of salt, about 1/4 to 1/2
teaspoon.
Transfer everything to a pot and whisk in 1/2 cup of cornstarch. Add some
lime peel (or lemon if
you don't have it), about the size of a strip taken off from the middle of
it going all around the lime.
Cook on medium heat, stirring constantly, until it thickens. This will take
from 10-15 minutes.
As soon as it's done pour it into your molds or onto platters, even into
individual dishes if you like.
Just make sure that when you finish pouring you dust each one lightly with
ground cinnamon. I
usually hold the jar about 2 feet above the plates so it will fall lightly
and evenly.
Chill and serve with glee... BY:FOXY LADY.
STRAWBERRY FLAN Serves 6 BY: Limey
Plain flour - 150 g (5 oz), sieved
Butter - 50 g (2 oz)
Milk - 325 ml (11 fl oz)
Caster sugar - 25 g (1 oz)
Egg yolks - 2
Strawberries - 450 g (1 lb), hulled
Red seedless jam - 2-3 tbsp
Place 110 g (4 oz) flour into a bowl. Rub in the butter until the mixture
resembles bread crumbs. Add 2 tablespoons milk and mix to a dough. Roll out
on a floured work surface and line an 18 cm (7 inch)
flan ring. Bake blind at 200 ºC / 400 ºF / Gas 6 for 15 minutes. Cool.
Blend 3 tablespoons of milk with the remaining flour and sugar, whisk in the
egg yolks and milk. Heat the mixture gently stirring until the custard
thickens, boils and is smooth. Leave to cool.
Pour the custard into the pastry case. Halve the strawberries and arrange on
the custard. Warm the jam with 1 tablespoon water and use to glaze the
strawberries. Serve with cream.
I'm not sure how authentic this crumb cake would be... but knowing that
persimmons can grow throughout various sections of Florida.... and since
there are sections of Mexico that have similar climate... I haven't made
this yet nor can remember where the recipe came from but it sounds rather
good.
PERSIMMON AND CINNAMON CRUMB CAKE
1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter,
at room temperature
1/4 cup dark brown sugar
3 cups chopped peeled Fuyu persimmons
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
1 cup light brown sugar
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 cup firmly packed light brown sugar
2 cups confectioners' sugar
2 tablespoons dark Karo syrup
2 tablespoons milk
Preheat the oven to 350 degrees F. Grease a
13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter.
In a medium-size nonreactive saucepan, melt 2
tablespoons of the butter. Add the brown sugar,
persimmons, and the lemon juice. Sauté the mixture
for 2 to 3 minutes, or until softened. In a small bowl,
dissolve the cornstarch in the water. Add to the
persimmon mixture and cook, stirring, until it
thickens, about 2 minutes. Remove from the heat
let cool completely. In a large mixing bowl, cream
1/4 pound (1 stick) of the butter and the light brown
sugar with an electric mixer. Add the eggs 1 at a
time, beating well after each addition. Into a
medium-size mixing bowl, sift 3 1/2 cups of the flour,
the baking powder, baking soda, 1 teaspoon of the
cinnamon, and the salt. Add the flour mixture,
buttermilk, and vanilla to the butter mixture and beat
with the electric mixer until everything is
incorporated. In another medium-size mixing bowl,
combine the remaining 1/4 cup (1/2 stick) butter, the
remaining 1/2 cup flour, the remaining 1/2 cup brown
sugar, and the remaining 1/4 teaspoon cinnamon.
Using your hands, combine the mixture until it
resembles fine crumbs. Spread half of the batter in
the prepared pan. Spread the persimmon mixture
over the batter. Drop heaping spoonfuls of the
remaining batter over the persimmon mixture, about
1-inch apart. Sprinkle the crumb mixture evenly over
the surface. Put the cake pan on a baking sheet and
bake until golden brown, about 30 to 35 minutes.
Remove from the oven and let cool slightly. In a
medium-size mixing bowl, whisk together the
confectioners' sugar, dark Karo, and milk until
smooth. Drizzle the frosting over the top of the
coffee cake. Cut into slices and serve warm.
Yield: 10-inch cake: 12 servings
--
Cyndi
H. Paul Jacobson
Capirotada - a bread pudding with a brown sugar base (rather than milk),
and a variety of fruits, nuts and cheese in it.
Paul
Michael Odom
wrote:
There are a number of dessert tamale recipes out there that might do
the trick. I have a little tamale cookbook around here somewhere, so
let me know if you need a recipe. I'll dig it up and type one or two
for you.
M.Odom is at modom at koyote dot com
"It serve you right to suffer."
-- John Lee Hooker
MareCat
A lot of Mexican/Tex-Mex places around here (Houston) serve sopapillas
(classic fried Mexican dessert bread) for dessert.
Sopapillas
Makes 32 sopapillas
8 cups shortening
4 cups unbleached all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 tablespoons shortening
1 cup water
2 teaspoons ground cinnamon
1/2 cup white sugar
Heat 8 cups shortening in a deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, sift together flour, baking powder, and salt. Cut in 2
tablespoons shortening until mixture resembles coarse crumbs. Gradually stir
in water just until dough pulls together. Divide dough into 4 pieces and
form each piece into a ball. Flatten the balls into 8 inch diameter circles.
Cut each one into 8 wedges. In a large bowl, mix together the cinnamon and
sugar. Set aside.
Fry the wedges until they puff up and turn light brown. Drain briefly, roll
in the cinnamon sugar and serve hot.
(Note: Many places serve these drizzled with honey rather than rolled in
cinnamon sugar. Both ways are yummy.)
Mary
Nexis
"PENMART01" <penm...@aol.como> wrote these words:
>
> Why do so many hear the word Mexican and immediately think Flan... the
typical
> Mexican/Mexican American has most likely never eaten flan and would much
more
> prefer the same desserts served at the typical back yard BBQ regardless of
> ethnicity. Were it me I'd probably bake a big sheet cake panful of
brownies to
> bring, and I'd pick up a watermelon on the way there.
>
>
> Sheldon
> ````````````
I have to agree with you there. Although...just in keeping with the theme, I
might add some cinnamon to the brownies!! (smile)
kimberly
Ginny Sher
Dessert tamales sound like a winner. I'd very much appreciate some
recipes.
Thanks,
Ginny Sher
>
Karen O'Mara
Mexican papaya something.. maybe just fruit.
After Mexican feasts, dessert is really too much. I'd try a mango ice or
something.
--
Karen O'
37:23:10 N
122:04:58 W
Jack and Kay Hartman
wrote:
>A lot of Mexican/Tex-Mex places around here (Houston) serve sopapillas
>(classic fried Mexican dessert bread) for dessert.
This may very well be true but I don't think sopapillas are Mexican.
I've never seen them in Mexico, anyway.
Kay
Jack and Kay Hartman
<mo...@CowHill.nueces> wrote:
>There are a number of dessert tamale recipes out there that might do
>the trick.
Excellent idea!
Kay
Jack and Kay Hartman
<ka...@randomgraphics.com> wrote:
>Mexican papaya something.. maybe just fruit.
Perfectly Mexican. Fresh fruit. Sprinkle some powdered chile on the
fruit and a squeeze of lime.
Kay
Jack and Kay Hartman
wrote:
>I've been invited to a Mexican Feast pot luck party at a friend's
The recipe for this flan is created out of two recipes from _Authentic
Mexican_ by Rick Bayless. I combined his recipe for flan and his
recipe for cajeta (goat milk caramel) to make a cajeta flan, one of my
favorites.
The flan came out too thick. I'm going to make it again and reduce
the number of eggs and egg yolks, one of each at a time, until I find
the right consistency. I'm convinced that the problem with the flan
was the number of eggs. I liked the flavor a lot.
Kay
Goat-Milk Custard
Cajeta Flan
Yield: 10 servings, in 10 individual molds or 1 large one
For the cajeta:
2 quarts goat milk
2 cups sugar
2 tablespoons corn syrup
1 inch cinnamon stick [I used true or soft cinnamon]
1/2 teaspoon baking soda
2 tablespoons grain alcohol OR 1 tablespoon sweet sherry, rum or
brandy [I used brandy because it was at the front of the liquor
cabinet]
For the caramel:
1 cup sugar (2/3 cup for a large flan)
1/3 cup water (1/4 cup for a large flan)
For finishing the custard:
5 large eggs (try 4)
5 large egg yolks (try 4)
1 teaspoon vanilla extract
1. The initial mixture. In a large (at least 4-quart), heavy-
bottomed saucepan or kettle, combine the milk, sugar, corn syrup and
cinnamon, and bring to a simmer, stirring. Dissolve the baking soda
in 1 tablespoon water, remove the pan from the heat, then stir in
the soda mixture; it will bubble up, so have a spoon ready to stir
it down.
2. Boiling the caramel. Return the pan to the fire and adjust the
heat so the liquid simmers at a steady roll. Stir regularly as the
mixture reduces. When the bubbles start changing from small, quick-
bursting ones to larger, glassier ones - in 25 to 40 minutes -
reduce the heat to medium-low. Stir frequently and thoroughly,
washing the spoon each time, until it thickens into a caramel-brown
syrup that's a little thinner than corn syrup. [I didn't go through
this fuss. I brought the milk to a boil, reduced the heat to a simmer
and cooked the milk until it was reduced by half.]
3. Finishing the cajeta. Let the cajeta cool a few minutes, then
stir in the alcohol.
4. The mold(s) and hot-water bath. Set 10 custard cups or a large
mold [I used a 2 quart souffle dish] in a baking pan deep enough to
hold 2 inches of water. Put a teakettle of water on to heat, preheat
the oven to 350 degrees F and position the rack in the middle.
5. The caramel. Measure the appropriate amount of sugar into a
small, heavy saucepan, dribble in the corresponding amount of water
(first around the sides, then over the sugar), and stir several times.
Bring to a boil, wash down the sides of the pan with a brush dipped in
water, then simmer over medium heat, without stirring, until the syrup
begins to color. Swirl the pan continually over the fire until the
syrup is an even deep amber. [I didn't swirl the pan until the color
started getting near amber.] Immediately pour the caramel into the
mold or divide it among the custard cups, then tilt the mold or cups
to distribute it over the bottom and sides.
6. The custard. Beat the eggs, yolks and vanilla in a large bowl
until liquidy. Slowly beat in the hot reduced milk, strain through a
fine-mesh sieve (to remove any membranes or milk "skins" [and
cinnamon]), then pour into the mold(s).
7. Baking the flan. Fill the baking pan containing the custard(s)
with 2 inches of simmering water, cover lightly with foil and bake
until the custard has just set (a knife inserted near the center will
come out clean), about 30 minutes for the individual molds, 40 to 50
minutes for a large one. Remove from the oven and let cool in the
water bath (the custard will set completely as it cools).
8. For the best results, thoroughly chill the cooled custard(s). Run
a non-serrated knife around the edge, penetrating to the bottom, then
twist the dish back and forth to ensure that the custard is free from
the mold. Invert a deep serving plate over the top, reverse the two
and listen for the flan to drop. Individual custards may need a
gentle shake from side to side to release any suction holding them in.
If there still is caramel on the bottom of the mold, either scrape it
out onto the flan, or set the mold in very hot water (or over a low
fire) until it softens enough to pour out.
Dimitri
Here is a dessert menu in English from the University of Guadalajara - just
double check the recipes sometimes the translations into English leave a
little to be desired. Anyway there are about 40 recipes to look over.
http://cocinamexicana.com.mx/ingles/menu/frame.html
Dimitri
Stu
edges turned up to form a dish on which you serve almost anything covered
with cream, lettuce, tomato, etc.
These are very typical of most parts of Mexico, however I've never heard of
them being used as deserts.
Michael Odom
wrote:
>Dessert tamales sound like a winner. I'd very much appreciate some
>recipes.
>
>Thanks,
>Ginny Sher
>>
This is from _Tamales_ by Mark Miller, Stephan Pyles, and John Sedlar.
The recipe is credited to Mark Miller who notes that it resembles
sweet tamales he's had in Oaxaca around the time of the Dia de los
Muertos celebrations. He suggests serving these tamales with a cajeta
(goat milk caramel) sauce, I'd probably go lazy and boil a can of
sweetened condensed milk for a while and caramelize it, then mix it
with a little juice or something to thin it. Also, I'd imagine that
you could do some seriously inventive substitutions with the dried
fruits and such as long as you keep the liquid to fat to masa harina
ratios about the same.
2 Tblsp pine nuts
3/4 cup unsalted butter
1 tsp baking powder
1/2 tsp salt
2 Tblsp honey
1 tblsp dark brown sugar
1 1/2 cups masa harina
1/2 cup milk
1 Tblsp ground canela (Mexican cinnamon)
2 Tbsp raisins
1/4 cup dried cherries
1/4 cup dried apricots (he doesn't say, but I'd guess this should be
diced)
2 Tbsp finely minced candied papaya
1 Tbsp minced orange zest
10 large dried corn husks, soaked in warm water for 30 minutes
for a sauce:
1 cup blackberries
2 Tbsp sugar
1 Tbsp brandy (optional)
for garnish:
1 Tbsp raisins
1Tbsp dried cherries
1Tbsp finely diced candied papaya
To prepare the filling, place the pine nuts in a hot, dry skillet and
toast over medium heat for 4 to 5 minutes, stirring occasionally until
lightly browned. Set aside. Meanwhile, place the butter, baking
powder, salt, honey, and brown sugar into the bowl of an electric
mixer fitted with a paddle attachment. Cream on high speed until
smooth. Add the masa harina and turn down the speed to low. Add the
milk, canela, raisins, dried cherries, dried apricots, candied papaya,
orange zest, and pine nuts and mix until a firm dough forms. Work the
dough by hand for about 1 minute until the dough is thoroughly mixed
and gathered together. Divide into 8 equal pieces.
Drain the corn husks and shake dry. Tear 16 thin sstrips from two of
them and set aside for tying the tamales. Take a portion of the
dough, place on a corn husk, and spread out evenly, leaving about 1
1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
Bring the sides of the corn husk together, folding the dough; tuck one
side of the husk under the other and roll up the tamale so the dough
is completely enclosed in the husk. Twist each end and tie with a
strip of corn husk. Repeat for the ramaining tamales.
Steam the tamales for 30 to 35 minutes over lightly boiling water,
adding more boiling water as needed. The tamales are done when they
feel firm to the touch but are not hard and the dough comes away
easily from the husk.
Meanwhile prepare the blackberry sauce. Place blackberries, sugar and
brandy in a blender and puree until smooth. Strain and reserve.
Ladle the blackberry sauce onto serving plates. Place tamales on top
of the sauce and with a knife slice open the top of the wrappers from
end to end. Spoon small dollops of cajeta on top of the blackberry
sauce and garnish with the raisins, dried cherries, and candied
papaya.
Regards,
stephen...@spammenot.edu
Most mexican and tex/mex places have them. I've never heard of them
being anything but mexican. I tried a google search on them just now,
and all of the hits seemed to indicate they are mexican.
If they aren't mexican, I'd be curious how they got that reputation.
--
Stephen Whitis
Email replies should go to...
scw120198 (at) whitis.com
The address in the header is not valid.
MareCat
news:23037.36$Ra....@nn1-lan0.avantel.net.mx...
Nope. Sopapillas. A dessert. Most Mexican restaurants serve 'em.
Mary
S.Dunlap
Jack and Kay Hartman <hart...@mediaone.net> wrote in message
news:3b4be650....@nntp.we.mediaone.net...
Sopapillas - traditional New Mexico fried bread squares. They puff up like
little pillows, you tear off a corner, pour honey in and eat with meals. It
kills the fire from hot spicey foods.
Sandi
Rona Y.
"Bob Norton" <bbbob...@earthlink.net> wrote in message
news:Xns90DBC86D89B...@216.65.3.131...
>
> I've rarely seen them in Mexico and only in the north. However, they are
> very big in New Mexico and I think that there is a better than even
chance
> that they were created here in NM.
>
<snip>
A high school friend was from Chile and her parents sometimes made
sopapillas as a treat. They were more like fried balls of yeast bread
than the sopapillas I've had in Tex-Mex-type restaurants. I think they
just used left-over dough from their empanada wrappers. We ate them with
honey. Mmmm.
rona
Paul Ballas
"MareCat" <mgo...@intertex.net> wrote in message
news:O_437.29904$rh.6...@news6.giganews.com...
Pablo
Ack Pfth!
Paul Ballas
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:9ihovl$a102$2...@newssvr06-en0.news.prodigy.com...
>
>
> Here is a dessert menu in English from the University of Guadalajara -
just
> double check the recipes sometimes the translations into English leave a
> little to be desired. Anyway there are about 40 recipes to look over.
>
> http://cocinamexicana.com.mx/ingles/menu/frame.html
>
Pablo
Stu
especially in the state of Sonora. In the central, and southern part they
aren't know by that name, however there are "huge" tortilla preparations
similar.
Stu
Michael Odom
wrote:
>That pretty much sums it up, except that it's spelled "sopaipilla".
>
Not soapy pillow?
S.Dunlap
news:Xns90DC97D141CC5di...@216.65.3.131...
> That pretty much sums it up, except that it's spelled "sopaipilla".
Yup...left the "i" out when I typed it. May have to make some this
weekend....just dug out my "Best from NM Kitchens" cook book. Miss living in
NM and all the "good stuff"
Ginny Sher
choices.
Ginny Sher
Jack and Kay Hartman
wrote:
Funny. I've been traveling in Mexico for nearly 40 years and I've
ever seen a chimichanga in the country, even in Sonora.
Kay
Jack and Kay Hartman
wrote:
>Nope. Sopapillas. A dessert. Most Mexican restaurants serve 'em.
In New Mexico? I've never seen sopapillas outside of New Mexico.
I've never seen them in Mexico.
Kay
Paul Ballas
aren't popular there. Word has it that it was an American invention.
(Actually just a deep fried burrito. Rumor has it the burrito started in
Sonora, though.) I'll ask some relatives there...
I've heard that the giant tortillas are a Sonoran thing. In Chihuahua, they
call them tortillas de Sonora.
Pablo
Stu
restaurants in places like Agua Prieta, Escada, Nogales, or most any place
in the north-western part of the country.
Stu
"Jack and Kay Hartman" <hart...@mediaone.net> wrote in message
news:3b4e7f4b....@nntp.we.mediaone.net...
Stu
> aren't popular there. Word has it that it was an American invention.
> (Actually just a deep fried burrito. Rumor has it the burrito started in
> Sonora, though.) I'll ask some relatives there...
>
> I've heard that the giant tortillas are a Sonoran thing. In Chihuahua,
they
> call them tortillas de Sonora.
>
> Pablo
You're correct about the chimichonga being a deep fried burrito, as to an
American invention, I really don't know. although I doubt it. The burrito
may have started in the north, again I don't know, but the burrito is found
in all of Mexico.
In Hermosillo they don't need anything but the great beef they have
there!!!! Some of the best beef I've eaten anywhere.
I am retired living in central Mexico, Irapuato, and although the
"chimichonga" isn't know here, I've worked, and traveled extensively in
Sonora, Chichuahua, Durango, and all of Mexico,and never had problems
finding them there in the Sonora area.
The giant flour tortillas, may be mostly from the north, however if you want
them you can get them here also.
Stu
MareCat
In Houston. Many restaurants serve them here. I'd never eaten them (or heard
of them) before I moved here.
Mary
Paul Ballas
"<SNIP>
> In Hermosillo they don't need anything but the great beef they have
> there!!!! Some of the best beef I've eaten anywhere.
>
> I am retired living in central Mexico, Irapuato, and although the
> "chimichonga" isn't know here, I've worked, and traveled extensively in
> Sonora, Chichuahua, Durango, and all of Mexico,and never had problems
> finding them there in the Sonora area.
>
> The giant flour tortillas, may be mostly from the north, however if you
want
> them you can get them here also.
>
Perhaps the best beef I've ever had. In 1998, Peter Fox did a piece for NPR
on the origins of the burrito. He traced it to Xochimilco's. www.npr.org
has a search area to find the stories. (4 segments in all?)
Ok, Stu, you da man. What are some good uses for the crystallized
strawberries from Irapuato? I've used them like raisins in some desserts,
oatmeal, etc. They've got such a great flavor, though, that there must be a
local dish using them. Know of any? In general , what are some favorite
local dishes in the area? (Guanajuato is my favorite city in Mexico. I
would love to retire there!)
Pablo
Stu
As far as I know the use for the crystallized strawberries is just to eat as
candy, however the Crystalita, where they are made, is only a few
kilometers from my house, and I pass there several times a day. I will stop
in and ask for any recipes they may have, and post you.
Local foods vary, however one of the favorites for just about any occasion
is "carnitas". Everywhere you look there are carnita shops, and on Sundays,
and special occasions you find them being prepared at most busy
intersections.
Another favorite here, and in many parts of the country, is stuffed peppers.
They use the chili poblano. If you are familiar with the poblano then you
know it is delicious. Another use for the chili poblano, and another
favorite food, is to make "rajas". These are cut up poblanos (cut the long
way, de-veined, and de-seeded, lightly fried until tender, then mixed with
fresh cheese, and sometimes with chorizo, and toped with fresh cream. These
are eaten as is, or in corn tortilla shells, and are one of my personal
favorites.
Of course, here as well as in most parts a favorite is "mole", either red,
or green, and cooked with chicken, or in the case of green mole, with pork.
One reason you can't truly duplicate the Mexican cosina in other parts of
the world is the lack of the various chili peppers, and green tomatoes
outside of Mexico.
Irapuato is only 45 minutes from Guanajuato, and we go there quite often on
weekends. We always stay in a hotel in front of the park by the theatro
Juarez.
Are you from Mexico, or just happen to know of this area?
For retirement, the city of San Miguel de Allende is a favorite of
Americans, and Canadians. It is about an hour, and a half from Irapuato,
and I go there at least once a year to renew my FM2 residence document. We
also usually try to also get there for the fiesta of San Fermin, better
known as the "running from the bulls", which is celebrated there in early
November. This is a small scale replica of the famous celebration held
yearly in Spain. Ernest Hemmingway made it famous in one of his novels.
A famous celebration in Guanajuato is held each October. It is the fiesta
of "Cervantes", a famous Spanish author. There are three weeks of plays,
and theatrical groups from all over the world. Two of the most visual
adornments in Guanajuato are statues of frogs (the original name of
Guanajuato is Huanix-juato which means place of frogs), and Don Quixote, the
old crusader made famous by Cervantes. I may have misspelled these two
names!
It's a shame that many people think only of tacos, tamales, and beans as
Mexican foods. They really don't know what true Mexican food is. My hobby
is ethnic cooking, and although I don't claim to be a good cook, I do claim
to know something about it.
Have you traveled in the Yucatan. There the food is truly incredible. A
greater variety of flavors, and preparations is hard to imagine. My wife,
and I have been there many times, and always look forward to the opportunity
to return. The different preparations using corn flour, and chili peppers
is outstanding. However if you don't like your food "hot" that's not the
place to go. The "habanero" chili is used extensively, and is considered to
be the hottest of the hot peppers, but with an excellent flavor.
Central Mexico is a great place to live!!!!
GaryO
Actually, you can now find them in a very few tourist traps in
Tijuana, often, but, not always under a different name.
GaryO.
trac...@pacbell.net
Christopher Green
wrote:
>> Really? My family is from Hermosillo and the Sierra, and they certainly
>> aren't popular there. Word has it that it was an American invention.
>> (Actually just a deep fried burrito. Rumor has it the burrito started in
>> Sonora, though.) I'll ask some relatives there...
>>
>> I've heard that the giant tortillas are a Sonoran thing. In Chihuahua,
>they
>> call them tortillas de Sonora.
>>
>> Pablo
>
>You're correct about the chimichonga being a deep fried burrito, as to an
>American invention, I really don't know. although I doubt it. The burrito
>may have started in the north, again I don't know, but the burrito is found
>in all of Mexico.
I have several friends and in-laws from Tucson who have all asserted
that the chimichanga was invented there, but none of them has
mentioned a particular restaurant. Chimichangas are very popular in
Tucson, and the places I've seen them in Mexico are near the Arizona
border and get a lot of traffic from Tucson, so maybe it's so.
--
Chris Green
C. L. Gifford
<snip>
This all sounds like good Cal/Mex food to me. <s>
> One reason you can't truly duplicate the Mexican cosina in
other parts of
> the world is the lack of the various chili peppers, and
green tomatoes
> outside of Mexico.
Eh? I think you are overstating your case here. Mexican cosina
is frequently duplicated here in So Calif. No problem with
ingredients either for the most part. What do you think?
<snip>
> It's a shame that many people think only of tacos, tamales,
and beans as
> Mexican foods. They really don't know what true Mexican
food is.
I don't care much for this sentence. I can't fault it because
you qualified it. Here again you are perilously close to
overstatement. I'd be very interested to hear more on your
food experiences in Mexico. A good source is a good thing!
Cheers,
Charlie
Stu
>
> This all sounds like good Cal/Mex food to me. <s>
>
been to California in years, but even here in Mexico there is some
"regionality" to foods. You don't find the same foods in all parts of the
country. An example would by the "Chilies Enogados" that are best known
around Pueblo, and Mexico City. The ingrediants are available all over
Mexico, but the combination is particular to those areas.
>
> Eh? I think you are overstating your case here. Mexican cosina
> is frequently duplicated here in So Calif. No problem with
> ingredients either for the most part. What do you think?
>
cooking from anywhere. One problem with duplicating the Mexican cosina is
the varity of dried chilies, and the little green tomato. These are just
not available everywhere, although with the popularity of Mexican food now,
they are becoming more common in many parts of the U.S.
Basically the whole world over meat is meat, and chicken is chicken. The
difference in foods of various countries is mostly in the sauces, and
methods of preperation. You can duplicate preperation, but without the
special condiments, you can't duplicate the flavor.
> <snip>
>
> I don't care much for this sentence. I can't fault it because
> you qualified it. Here again you are perilously close to
> overstatement. I'd be very interested to hear more on your
> food experiences in Mexico. A good source is a good thing!
Charlie, I don't know how to answer this one. Of course you are correct
when you say I'm close to overstatement, however I'll have to stick with my
feelings on this. Just reading this, and other news groups re: foods, you
"MOSTLY" here people talk about nothing but tacos, burritos, tamales, ect.,
true, these are popular here in Mexico, as in the U.S., and other areas, and
I see many postings debating country of origin. My purpose in stating that
opinion was to point out that there is a much more elaborate food
preperation here than those. Regardless of how popular the hamburger, and
hotdog is, it wouldn't be correct to think that those were the only foods
available in the U.S., and a discussion of U.S. foods wouldn't be complete
if those were the only foods included!!
>
The same would be true if we only thought people in Italy ate nothing but
pasta, or the Germans only drank beer.
As to my food experiences in Mexico, I can only say that my wife, and I
enjoy travel, and eating. We have not only lived and traveled her, but
during my working years, we were in Peru for 22 years, and traveled in all
of S.A. enjoying the local foods, and customs in those countries as well.
Stu
Jack and Kay Hartman
wrote:
>You've not been to the right places then. Check local (not tourist trap)
>restaurants in places like Agua Prieta, Escada, Nogales, or most any place
>in the north-western part of the country.
>
>"Jack and Kay Hartman" <hart...@mediaone.net> wrote in message
>news:3b4e7f4b....@nntp.we.mediaone.net...
>>
>> Funny. I've been traveling in Mexico for nearly 40 years and I've
>> ever seen a chimichanga in the country, even in Sonora.
I don't know Escada but I'm going to assume it's at or near the border
since the other 2 cities you mention are in that category.
Border cuisine is never representative of the food of any one country.
I'm not talking about the U.S. Mexican border but borders in general.
Border cuisine tends to be a blend of what is found on both sides of
the border. You can find foods from both sides of the border and not
really know from which side it originated.
I have been travelling in Mexico since 1972. I've vsisted nearly
every, if not absolutely ever, state in the country. I don't stay in
places that are too heavily Americanized, Canadianized, or Germanized
(those being the 3 countries from which I find the heaviest non-Latin
concentration in Mexico). I generally don't eat at places geared
towards non-Mexican patrons.
Given this, I stand by my claim. I have never seen a chimichanga in
Mexico. I have not eaten at the Arizona border and do not deny that
chimichangas are available in Mexico near that border but it is not
representative of Mexican food.
I have never seen a burrito in Mexico either. I listened to the NPR
series where they searched for the origin of the burrito. I know they
placed it in Hermosillo. This surprised me as I had always thought
the burrito originated in Arizona. I'm not convinced the reporter
found the true origin and neither is the reporter.
In any event, I have spent scant little time in Hermosillo. While I
have stayed there it is usually a place I pass through without
lingering.
I agree with other comments that Guanajuato is a lovely city. I adore
it.
And the food in the Yucatan is quite special.
It might surprise you to know how much regional Mexican cuisine is
available in Los Angeles. While some of your generalizations might be
true for some areas of the U.S., they do not apply uniformly.
Kay
Jack and Kay Hartman
>On Fri, 13 Jul 2001 11:14:05 -0500, "MareCat" <mgo...@intertex.net>
>wrote:
>
>>In Houston. Many restaurants serve them here. I'd never eaten them (or heard
>>of them) before I moved here.
>>
>I have seen Sopapillas at every Mexican restaurant I have ever eaten
>in bad or good., all over the US and in Mexico.
I don't know where you're finding so many sopaipillas. I've lived in
and around Los Angeles since 1959 and have never seen them on a
Southern California Mexican restaurant menu. I've travelled
extensively throughout Mexico since 1972 and have never seen them on a
menu or street stand anywhere in the country.
In New Mexico, I see them on some, but not all, menus in Mexican
restaurants.
I don't have enough Texan restaurant experience to comment on them in
that state.
Anyway, you must be eating in different parts of Mexico than I am and
I've travelled a lot of Mexican roads.
Kay
Karen O'Mara
>
>
> I don't know where you're finding so many sopaipillas. I've lived in
> and around Los Angeles since 1959 and have never seen them on a
> Southern California Mexican restaurant menu.
I recall them on the El Torito menus back in the late 70s. Not that that's very
authentic food, though.
> I've travelled
> extensively throughout Mexico since 1972 and have never seen them on a
> menu or street stand anywhere in the country.
>
> In New Mexico, I see them on some, but not all, menus in Mexican
> restaurants.
>
> I don't have enough Texan restaurant experience to comment on them in
> that state.
>
> Anyway, you must be eating in different parts of Mexico than I am and
> I've travelled a lot of Mexican roads.
>
> Kay
--
Karen O'
37:23:10 N
122:04:58 W
Stu
have seen the chimichanga here, and that's that. As to what represents
Mexican food, of course border food on either side of most any border
doesn't necessarily represent the food of the country, and that is one of
the points I'm trying to make.
It doesn't surprise me at all that there are regional foods from Mexico, and
many other countries such as Vietnam, in California. There are regional
foods in many parts of the U.S., wherever there are the necessary
ingredients, and the people who know how to use them. I was born in
Chicago, and that's a pretty ethnic town.
Obviously your Spanish is excellent (but your math a little off (i.e.:
traveling 40 years since 1972), so I'm sure you know all about the foods,
and customs here.
Sorry you missed the burritos here in Mexico, I buy them frozen at the local
"Soriana", to have for snacks. Next time you're down this way take a closer
look.
Glad you like Guanajuato, it is a nice town to visit, however there are a
lot of Americans, and Canadians there.
You missed one nationality that has a lot of influence here in Mexico, I'm
surprised because they are one of the most influential, more so probably
than Americans, Canadians, and certainly the Germans, and those are the
Lebanese, especially in Guadalajara, Mexico City, the Yucatan, and Torreon.
The Arabic people, and their food, and customs have, and have had, a big
influence on the life in Mexico.
I think the only generalization I made, and I stand by it, is that MANY
people think the only foods in Mexico are tacos, and such. Obviously you
know this isn't true.
I would be interested to hear what your favorite foods from this part of the
world are, and where you've found them. Also what is your favorite
destination in Mexico. I'm always interested in other peoples travel
experiences.
If you are ever in the Irapuato area, please look me up, and perhaps I can
introduce you to a chimichanga, and burrito.
Stu
Harmonie Hawthorne
dozens and dozens of pork and vegetarian tamales I was too worn out to
make a couple dozen more dessert tamales so, i made a tamale cake. It
was quick and easy and a big hit at the party. Heres the recipe:
MASA: 4c. masa harina
4tsp. bakig powder
2 tsp. salt
1c. shortening
3c. vegetable broth
Cream the shortening then add dry ingredients alternating with
the broth.
FILLING: 1 lg can crushed pineapple,
drained
1 - 2 apples, peeled and diced
3/4 c. raisens (I like to use the
golden kind)
Combine all ingredients and add some cinnamon and cloves taste.
ASSEMBLY: Soak cornhusks in water til pliable. Place and even layer of
husks over the bottom and up the sides of a 10" springform pan ( the
husks should cover from bottom up the sides with one piece - not one
piece on bottom and one around sides). Spread half the masa evenly over
husks.Cover with filling. Spread other half of masa on top. Cover masa
with more cornhusks tucking edges down inside the pan. Place in roasting
pan with 1 - 2 " of water and steam for 2 hrs and 350 oven. To serve,
remove top layer of cornhusks and outer ring of pan. Drizzle with a
glaze made from powdered sugar and lime juice.
Also, I recently found a book at the librar called "Sweet Heat" ( I
forget the author). It had a lot of great sounding dessert recipes all
made with chile peppers.
Harmonie
H. Paul Jacobson
> I know that Los Angeles likes to claim the burrito but I've known mujeres
> viejas here in Albuquerque who were making them at the turn of the century
> (and had been taught by their mothers). I think they started making them
> here about 1880, when the Santa Fe railroad came in and provided wheat
> flour, which had previously been rare here.
Mexican cooking has been evolving ever since the Spaniards came (if not
before). Much of what we think of as Mexican cooking is a blend of the
various Indian foods (with corn, beans and peppers at the center) and
European foods. Tamales for example require both the Indian corn and the
Spanish lard. During the American Civil War, a brief French empire was
set up in Mexico, complete with French chefs. A number of items in the
Mexican panaderias (bread shops) bear the French imprint, including the
rolls used in Tortas (sandwiches that are common in Mexico DF).
Industrialization in the past few decades has added the numerous prepared
foods that we can buy at Mexican tiendas through out the USA. Judging
from the size of jars of Mexican chicken/tomato soup base that I've
seen, it must be widely used in Mexican/American homes and restaurants.
Paul
Jack and Kay Hartman
wrote:
>Well Kay, I'm not going to argue over what you've seen here, or not seen.
That's good.
> I have seen the chimichanga here, and that's that.
The places you referenced as serving chimichanga were on the border
with Arizona. This would not surprise me.
>As to what represents
>Mexican food, of course border food on either side of most any border
>doesn't necessarily represent the food of the country, and that is one of
>the points I'm trying to make.
Sorry. I didn't catch this point from your post.
>It doesn't surprise me at all that there are regional foods from Mexico, and
>many other countries such as Vietnam, in California. There are regional
>foods in many parts of the U.S., wherever there are the necessary
>ingredients, and the people who know how to use them. I was born in
>Chicago, and that's a pretty ethnic town.
You were the one who said that regional Mexican food was not available
in the U.S. I was just pointing out that Los Angeles, a city in the
U.S., offers regional Mexican food.
>Obviously your Spanish is excellent (but your math a little off (i.e.:
>traveling 40 years since 1972), so I'm sure you know all about the foods,
>and customs here.
Had you actually quoted my post in your response it would have been
more clear that I never said 40 years. I said since 1972. My math is
fine, thank you very much. Don't try to make me look silly by saying
I said something I did not and I promise not to do the same to you.
>Sorry you missed the burritos here in Mexico, I buy them frozen at the local
>"Soriana", to have for snacks. Next time you're down this way take a closer
>look.
I doubt I will make a search for burritos. I see no point. I can
stand by my claim that I have not seen them.
>Glad you like Guanajuato, it is a nice town to visit, however there are a
>lot of Americans, and Canadians there.
I saw a fair amount of American tourists but there is also a nice town
free of tourists. Unlike a place like Cancun, built for tourism. The
areas where you don't find tourists are dismal. The areas where you
do find tourists might as well be in America. This is based on a
small sample. I couldn't stand the place and spent less than a day
there. Guanajuato has a lovely community where tourists aren't. This
is one of my measures of a nice city.
>You missed one nationality that has a lot of influence here in Mexico, I'm
>surprised because they are one of the most influential, more so probably
>than Americans, Canadians, and certainly the Germans, and those are the
>Lebanese, especially in Guadalajara, Mexico City, the Yucatan, and Torreon.
>The Arabic people, and their food, and customs have, and have had, a big
>influence on the life in Mexico.
There are Lebanese influences without a doubt. It is widely reflected
in the food of the Yucatan, for instance. I can't say that I've run
into a lot of Lebanese people in Mexico. I have run into a lot of
Americans, Canadians, and Germans who are turning parts of the country
into little enclaves representative of their homes. I haven't seen
any Lebanese enclaves like this.
If you want to talk about influences you can't ignore the French
either. Still, I don't see French enclaves in Mexico.
>I think the only generalization I made, and I stand by it, is that MANY
>people think the only foods in Mexico are tacos, and such. Obviously you
>know this isn't true.
Many people do think this and they are clearly wrong. I think your
generalizations extend a little beyond this one.
>I would be interested to hear what your favorite foods from this part of the
>world are, and where you've found them. Also what is your favorite
>destination in Mexico. I'm always interested in other peoples travel
>experiences.
It's a big country. There are many lovely places to visit and many
interesting foods. I couldn't possibly pick favorites but in general
I prefer the places in the tropics as opposed to the northern deserts.
>If you are ever in the Irapuato area, please look me up, and perhaps I can
>introduce you to a chimichanga, and burrito.
Thanks, but if it's all the same to you I think I'll pass. I have
been through Irapuato but I did not stop. I was on a short schedule
that trip.
Anyway, I'm dropping out of this discussion with you. I just didn't
want to let your misrepresentation of what I said pass.
Kay
Stu
> more clear that I never said 40 years. I said since 1972. My math is
> fine, thank you very much. Don't try to make me look silly by saying
> I said something I did not and I promise not to do the same to you.
>
>> Funny. I've been traveling in Mexico for nearly 40 years and I've
>> ever seen a chimichanga in the country, even in Sonora.
Not only is your math bad, but your memory also!!!!
>
> Anyway, I'm dropping out of this discussion with you. I just didn't
> want to let your misrepresentation of what I said pass.
I think the above proves who is missrepresenting what has been said!
>
> Stu
Michael Odom
<bbbob...@earthlink.net> wrote:
>hart...@mediaone.net (Jack and Kay Hartman) wrote:
>
>> Border cuisine is never representative of the food of any one country.
>> I'm not talking about the U.S. Mexican border but borders in general.
>> Border cuisine tends to be a blend of what is found on both sides of
>> the border. You can find foods from both sides of the border and not
>> really know from which side it originated.
>>
>
>It could originate on either side and still be Mexican. Remember that when
>the US stole TX, NM, AZ, and CA in the 1840's,the border moved, not the
>people or their cuisine.
You don't buy the notion that Texas was an independent country prior
to its becoming a state? The date of Texas independence from Mexico
is commonly held to be 1836. Remember the Alamo and all that.
Check: http://www.sanjacinto-museum.org/
Your point about the Mexican possibilities of food ideas on the north
side of the border is important even if you did forget the Alamo for a
moment. As a matter of fact, there were Mexican fighters inside the
Alamo along side Crockett and Travis and Bowie. The official Alamo
Web site refers to their being natives of Texas for what one assumes
to be chauvinistic reasons.
See: http://www.thealamo.org/defenders.html
Still with names like Jimenez, Abamillo, Badillo, and so forth their
cultural roots are clear enough. Cultural mixing has a very long
history in Texas.
OBFood: Yucky potluck stuff brought to my house yesterday to fete a
visiting scholar. Cow Hill people need to learn some cooking class.
MareCat
news:b3q3ltk7miod0gb9i...@4ax.com...
>
> Still with names like Jimenez, Abamillo, Badillo, and so forth their
> cultural roots are clear enough. Cultural mixing has a very long
> history in Texas.
>
Anyone who's ever been to Houston would realize this. Houston is very much a
big melting pot.
Mary
Michael Odom
<bbbob...@earthlink.net> wrote:
> We should remember the Texas-Mexico war of 1836 was a civil war, internal
>to Mexico, between its central government and secessionists in the north.
>The main difference between their civil war and ours was that it was their
>north that favored slavery. Santa Ana had outlawed it and was coming north
>to exterminate it. Funny how they don't teach this in school.
Yeah, crummy, ain't it? The slavery connection was not made in my
several Texas history classes. I only learned of the issue much
later. The other part of this coin is a habit of thought which
presents the Texas war for independence as an ethnically based
conflict--i.e., Anglos vs Mexicans. This is very destructive in my
estimation and therefore I attempted to address a small aspect of it
with the observation that some of the guys who fought against Santa
Ana at the mission in Bexar called the Alamo were ethnically Mexican.
By the way, one might entertain the notion that Texas's period of
independence was only illusory--Their hopes of being recognized as
such by Great Britain were never realized, for example. Thus, I asked
whether you disagreed with the notion of Texas independence.
>>
>> Your point about the Mexican possibilities of food ideas on the north
>> side of the border is important even if you did forget the Alamo for a
>> moment. As a matter of fact, there were Mexican fighters inside the
>> Alamo along side Crockett and Travis and Bowie.
>Of course there were Mexicans in the Alamo. All Texans were Mexicans under
>the law, Texas being an administrative division of Mexico ever since
>Mexico seceded from Spain..
>
Tautologically correct. I was addressing ethicity apropos cuisine.
I'm aware of thses things, but they seem to have no bearing on what I
said. .
>Neither Crockett nor Travis nor Bowie were natives of Texas.
Duh. Therefore there is a case to be made for a different ethnicity
and therefore cuisine beyond their Mexican citizenship. The guys below
were my referents:
>> Still with names like Jimenez, Abamillo, Badillo, and so forth their
>> cultural roots are clear enough. Cultural mixing has a very long
>> history in Texas.
>
>98% of all Texans had names like that in 1836
A smaller percentage were among those to whom I refered.
Finally, Bob, I was only gently mentioning a different date (1836, not
mid 1840s) and making some observations about the idea of ethnic
identity and the mix of cuisines. I really didn't and still don't
intend to disagree with your understanding of the fundamental history
of things southwesern. There's no need to correct me.
jammer
But it really cracked me up. I frequent this place and scan over the
headers and pick out what i want to read and delete the rest. I
started reading this thread from the beginning and then was off for a
day or two and now i come to check the newest recipes and we have gone
headlong into history 101. Hilarious how this happens.
Peace
On Sun, 15 Jul 2001 19:29:48 -0600, Bob Norton
<bbbob...@earthlink.net> wrote:
>Michael Odom <mo...@CowHill.nueces> wrote:
>
>
>> By the way, one might entertain the notion that Texas's period of
>> independence was only illusory--Their hopes of being recognized as
>> such by Great Britain were never realized, for example. Thus, I asked
>> whether you disagreed with the notion of Texas independence.
>
>I pretty much disagree with the notion of an independant Republic Of Texas
>the size of the one they drew on their maps. They claimed, among many other
>distant places, all of New Mexico east of the Rio Grande including
>ALbuquerque and Santa Fe. They did so without having a single governmental
>office or agent in New Mexico. When they finally sent some, New Mexican
>militia shot them all and tied their bodies to their horses, who obligingly
>took them back to "lesser" Texas. They never set up governmental offices in
>the parts of Colorado, Oklahoma and Kansas that they laid claim to, either.
>They were denied statehood until they dropped their claims to all of these
>outlands.
>
>The Republic of Texas was a complete economic disaster. If the U.S. hadn't
>taken it, Mexico probably would have made another, more successful attempt
>at reclaiming it. Most Texans probably would have welcomed this gladly
>after 9 years of the Republic of Texas.
>
>>>>
>>>> Your point about the Mexican possibilities of food ideas on the north
>>>> side of the border is important even if you did forget the Alamo for
>>>> a moment. As a matter of fact, there were Mexican fighters inside
>>>> the Alamo along side Crockett and Travis and Bowie.
>>
>>>Of course there were Mexicans in the Alamo. All Texans were Mexicans
>>>under the law, Texas being an administrative division of Mexico ever
>>>since Mexico seceded from Spain..
>>>
>> Tautologically correct. I was addressing ethicity apropos cuisine.
>> I'm aware of thses things, but they seem to have no bearing on what I
>> said. .
>>
>>>Neither Crockett nor Travis nor Bowie were natives of Texas.
>>
>> Duh. Therefore there is a case to be made for a different ethnicity
>> and therefore cuisine beyond their Mexican citizenship. The guys below
>> were my referents:
>
>Sorry, I thought you were trying to make the opposite point, i.e. that the
>Mexicans at the Alamo weren't real Texans and the white southern landowners
>there were..
>>
>>>> Still with names like Jimenez, Abamillo, Badillo, and so forth their
>>>> cultural roots are clear enough. Cultural mixing has a very long
>>>> history in Texas.
>>>
>>>98% of all Texans had names like that in 1836
>>
>> A smaller percentage were among those to whom I refered.
>
>Well, yeah. Most citizens of Texas, Mexico were loyal to their central
>government. The ethnic odds were almost reversed among the defenders of the
>Alamo. Mostly, but not entirely, outside mercenary troublemakers and
>landowners hoping to set up slave plantations.
>>
>> Finally, Bob, I was only gently mentioning a different date (1836, not
>> mid 1840s) and making some observations about the idea of ethnic
>> identity and the mix of cuisines. I really didn't and still don't
>> intend to disagree with your understanding of the fundamental history
>> of things southwesern. There's no need to correct me.
>
>I thought you were making an indefensible point. I misread your intent.
Jack and Kay Hartman
wrote:
>> Had you actually quoted my post in your response it would have been
>> more clear that I never said 40 years. I said since 1972. My math is
>> fine, thank you very much. Don't try to make me look silly by saying
>> I said something I did not and I promise not to do the same to you.
>>
>The following is from your post of July 14th. Does it say 40 years????
>
>>> Funny. I've been traveling in Mexico for nearly 40 years and I've
>>> ever seen a chimichanga in the country, even in Sonora.
>
>Not only is your math bad, but your memory also!!!!
Gosh. You caught me in a typo. Good work. Keep up the vigilence.
Quoting what you're replying to helps keep things on track.
Kay
Michael Odom
<bbbob...@earthlink.net> wrote:
>I pretty much disagree with the notion of an independant Republic Of Texas
>the size of the one they drew on their maps. They claimed, among many other
>distant places, all of New Mexico east of the Rio Grande including
>ALbuquerque and Santa Fe. They did so without having a single governmental
>office or agent in New Mexico. When they finally sent some, New Mexican
>militia shot them all and tied their bodies to their horses, who obligingly
>took them back to "lesser" Texas. They never set up governmental offices in
>the parts of Colorado, Oklahoma and Kansas that they laid claim to, either.
>They were denied statehood until they dropped their claims to all of these
>outlands.
About the empire-building ideas of the original Anglo Texicans (or
Texians) as they sometimes called themselves I hold no brief. I do
know that post revolutionary Texas Rangers raided Matamores, Mexico,
on occasion for reasons that can only seem aggressive, not to mention
stupid. I've seen the 1836-40 maps claiming all the land north and
east of the Rio Grande, and I've always assumed both that it reflected
the size and shape of the Mexican district that (effectively enough)
seceded in 1836 and that it was a crock in terms of the actual
political influence of "Washington on the Brazos" and of the later
capitol in Austin. It was also a crock in terms of the political
influence of Mexico City, DF, by the way. The distances were too vast
for effective command and control, as the military calls such things.
These events happened early in the 19th Century throughout our
continent as the modern nations that now occupy it developed--which is
not to excuse the frequently violent and aggressive ways the
development took place.
>The Republic of Texas was a complete economic disaster. If the U.S. hadn't
>taken it, Mexico probably would have made another, more successful attempt
>at reclaiming it. Most Texans probably would have welcomed this gladly
>after 9 years of the Republic of Texas.
>
This is a more important idea to my way of thinking. Again, I hold no
brief about the will of the people in Texas at the time. (Cynthia
Parker -- the Texan Anglo mother of Quanah Parker, who was the last
independent chief of the Comanches, was captured by the Comanche
people in in 1836, coincidentally. And I'm certain the early 19th
Century version of pollsters never got either person's opinion of
either republic or statehood.) But the lousy economic (i.e. cotton
trading) conditions in Texas surely contributed to the will to
statehood among the people of influence hereabouts. And cotton's
relationship to slavery is known--though it should perhaps be better
known. For example, the people of influence in the question of
statehood were nearly all white, Anglo males. They weren't all that
was and is now Texas, however.
[snip]
>
>Well, yeah. Most citizens of Texas, Mexico were loyal to their central
>government. The ethnic odds were almost reversed among the defenders of the
>Alamo. Mostly, but not entirely, outside mercenary troublemakers and
>landowners hoping to set up slave plantations.
Which they did, and so the land of my ancestors is watered with the
blood of innocents. I know. As to Crocket and Travis and Bowie being
mercenaries, I don't know. I'd doubt they were in the same sense the
term is used today, but again I hold no brief. Note, however, that
you have turned my ethnicly inclusive notion that both Anglos and
Hispanics fought inside the Alamo-- i.e., that it was not an
ethnicly-based conflict--into its opposite. I'd suggest that matters
viewed from such a distance and through so many shifts in ideology and
national identity are almost never simple enough to judge quite so
summarily, which is not to apologize for Texas's particularly vicious
version of slavery. I merely want to affirm the history of my fellow
Texans of Spanish/Mexican descent in the development of the currently
evolving political and social institutions of our state.
>>
>> Finally, Bob, I was only gently mentioning a different date (1836, not
>> mid 1840s) and making some observations about the idea of ethnic
>> identity and the mix of cuisines. I really didn't and still don't
>> intend to disagree with your understanding of the fundamental history
>> of things southwesern. There's no need to correct me.
>
>I thought you were making an indefensible point. I misread your intent.
I'll try to be more clear in the future.
Michael Odom
wrote:
>Hope you don't mind this.......
>
>But it really cracked me up. I frequent this place and scan over the
>headers and pick out what i want to read and delete the rest. I
>started reading this thread from the beginning and then was off for a
>day or two and now i come to check the newest recipes and we have gone
>headlong into history 101. Hilarious how this happens.
>
>Peace
>
Aw come on! Surely it's ratcheted up to History 305 by now.
Diana of InMamasKitchen
Anyone able to help?
http://www.inmamaskitchen.com
Thanks,
DSerbe
ale...@mindspring.com
it because I was interested in learning what dessert you chose to make
and how the Mexican Feast party turned out.
Audrey
On Tue, 10 Jul 2001 13:40:35 GMT, ginn...@mediaone.net (Ginny Sher)
wrote:
>I've been invited to a Mexican Feast pot luck party at a friend's
>house. My 'assignment' is to bring a dessert. Anyone have any ideas
>that would qualify for this? It's kind of a back yard BBQ type party,
>so something that melts easily won't be practical.
>
>Ginny Sher
Stu
this nick-picking business, and go on about the business of "enjoying
food". If you like the Mexican foods, we have something in common!
Stu
Stu
I still haven't found anyone in Irapuato who know what they are, however I
dug out my copy of ""Oceano Uno", and this is what I found: Sopaipilla
(slight difference in spelling) feminine, American. actually sopaipa, a
buñuelo fried, and covered with syrup. By American, they mean that the
origin of the word is from the "Americas".
Probably through the years the makeup of this item has changed in various
areas, however here, the "sopaipilla", or buñuelo is a highly seasonal food,
made at Christmas time. By the way buñuelos are very popular here,
especially by children. They are nothing more than big flour tortillas
around 18 to 24 inches in dia., fried until crisp, and spread with honey, or
jam.
Stu
Paul Ballas
Mexican ex pats, and Mexican Americans, (I think they were about 10 of us in
total.) I asked people about sopapillas and desserts in general. Only one
person from Juarez, Chihuahua knew about the sopapillas, and she described
them as you describe the buñuelos --fried tortillas with jam or honey. (In
our family, buñuelos are eaten at Christmas, and the "honey" is made of
piloncillo, cinnamon, cloves, etc.)
As for desserts, flan seemed to be the common choice for a Mexican dessert.
(That evening, we had cheesecake, flan, and chocolate cake with apricot
preserves between the layers.) We also talked about the popularity of
simple flour cakes with additions of coconut, guayaba, mango, piña, etc.
Dulces and cajetas of many types are also popular, as is fruit dusted with
salt and powdered chiles. (Ugh!)
Pablo
Paul Ballas
"Bob Norton" <bobn...@mindspring.net> wrote in message
news:Xns90E16FF00A6B8di...@216.65.3.131...
> "Paul Ballas" <pba...@ford.com> wrote:
> >
>
> That's a different sopaipilla than we have in NM. Here, they are a
relative
> of fry bread and look like pillows. The walls of the sopaipilla are very
> thin. You tear off a corner and dribble the honey inside. They're nothing
> at all like a buñuelo, which is heavier, coarser and not hollow.
*
I think we're talking about the same thing. What you describe is what we
eat at Christmas time. Many years ago, I knew people who used to make a
heavier, sweat dough to deep fry and coat with cinnamon and sugar. They
were called buñuelos. I was surprised when I watched my SIL make their
version at Christmas time. In NM, do they use actual honey or a syrup made
from dark sugar and spices? (in the sopapillas) With our kind, the syrup
is still called "miel."
Pablo
Stu
opportunity to hear how other people treat the "Same" foods. After all,
recipes aren't etched in stone. Who's to say who is correct, and who
isn't????
When you consider the number of countries, and ethnic groups in the world,
and the relatively small amount of food stuffs, it isn't surprising that the
same foods can have many different names, and that the same name can apply
to many different foods!!!!
"Bob Norton" <bobn...@mindspring.net> wrote in message
news:Xns90E16FF00A6B8di...@216.65.3.131...
> "Paul Ballas" <pba...@ford.com> wrote:
>
> > Not one to let a sleeping thread lie, at a weekend gathering of
> > Mexicans, Mexican ex pats, and Mexican Americans, (I think they were
> > about 10 of us in total.) I asked people about sopapillas and desserts
> > in general. Only one person from Juarez, Chihuahua knew about the
> > sopapillas, and she described them as you describe the buñuelos --fried
> > tortillas with jam or honey. (In our family, buñuelos are eaten at
> > Christmas, and the "honey" is made of piloncillo, cinnamon, cloves,
> > etc.)
> >
>
S.Dunlap
Paul Ballas <pba...@ford.com> wrote in message
news:9j1u6l$dh...@eccws12.dearborn.ford.com...
I've always used honey as do all of my native New Mexican acquaintances.
Sandi
Paul Ballas
"S.Dunlap" <mal...@gte.net> wrote in message
news:vt257.850$Ar1.1...@dfiatx1-snr1.gtei.net...
>
I was surprised when I watched my SIL make their
> > version at Christmas time. In NM, do they use actual honey or a syrup
> made
> > from dark sugar and spices? (in the sopapillas) With our kind, the
syrup
> > is still called "miel."
>
>
> I've always used honey as do all of my native New Mexican acquaintances.
>
the gallon...) We may go to Santa Fe next month. I'll look around for
local food favorites.
Sandi, do you also make camotes (sweet potatoes) with honey? Again, we
would make a dark sugar syrup.
Pablo
(Who finds this thread very interesting!)
S.Dunlap
No...only because the family doesn't like sweet potatoes. I may try sweet
potatoes again...see if I can get them to eat them this time.
Sandi
Judith Moore
>from dark sugar and spices? (in the sopapillas) With our kind, the syrup
>is still called "miel."
>
>Pablo
Mmm. Just plain ol' honey. And not for desert. Sopapillas come in a basket with
the main course(s) as the bread thing. Had a pale imitation in San Francisco
years ago -- nasty little hard critters. As far as I know, NM is home to the
Ur-sopapilla.