Origin of albondigas?
Alan Sandoval
origin. It was simply described to me as Mexican meatball soup. I've only
found it at a few places here in S Calif.
Is this a widely available traditional Mexican food? Is it regional? If it
is cross-regional does it differ from place to place?
I do remember my mother always kept a mint plant growing in the yard,
seemingly only for a key ingredient in albondigas. And yes, my mother
contributed the Danish half of my heritage, guess paternal grandmother
taught her well in the kitchen.
Alan Sandoval
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Alan Sandoval
"Alan Sandoval" <alan@(removespam)intertrader.net> wrote in message
news:3f8cbd38$1...@127.0.0.1...
Peter Dy
> Opps! Wrong group, sorry!
Not necessarily! :) In the Philippines we have them -- almondigas,
meatball soup. Here's a nice-looking picture, though I thought it was made
with thin wheat noodles, not rice noodles.
http://cooking.houseonahill.net/recipes/000210.html
> "Alan Sandoval" <alan@(removespam)intertrader.net> wrote in message
> news:3f8cbd38$1...@127.0.0.1...
> > My mother seemed to make this quite well though I know nothing of it's
> > origin. It was simply described to me as Mexican meatball soup. I've
> only
> > found it at a few places here in S Calif.
> >
> > Is this a widely available traditional Mexican food? Is it regional?
If
> it
> > is cross-regional does it differ from place to place?
If you do a search on the web, there are Mexican, Honduran, Spanish, etc,
albóndigas. It certainly originates from Spain, maybe even from the Arabs,
since the word comes from Arabic.
Peter
LeeBat
>http://cooking.houseonahill.net/recipes/000210.html
Thanks for the link, Peter. Good recipes there.
LeeBat
Alan Sandoval
"Peter Dy" <pet...@sbcglobal.net> wrote in message
news:wK4jb.615$O03...@newssvr25.news.prodigy.com...
>
> "Alan Sandoval" <alan@(removespam)intertrader.net> wrote in message
> news:3f8cb...@127.0.0.1...
> > Opps! Wrong group, sorry!
>
>
> Not necessarily! :) In the Philippines we have them -- almondigas,
> meatball soup. Here's a nice-looking picture, though I thought it was
made
> with thin wheat noodles, not rice noodles.
>
> http://cooking.houseonahill.net/recipes/000210.html
Looks yummy! When I was in the Navy I spent quite a bit of time in the PI.
There was an excellent Mexican restaurant in the infamous (at the time) city
of Olongapo. It was called Papagayos. I couldn't name another restaurant I
ate at any time during my four years in the Navy (it was over 30 years ago)
not even the floating restaurant in Aberdeen in Hong Kong. But Papagayos
has stuck with me. We went there often at the start of a night on the town.
Of course after quaffing a signifigant number of San Miguel's if we were
hungry we'd buy whatever the hell the street vendors were BBQ'ing on the
sidewalk outside the bars. There were various rumours about the origin of
the meat, I'd rather not explore that now!
Thanks for the reply.
Alan
Peter Dy
"Peter Dy" <pet...@sbcglobal.net> wrote in message
news:wK4jb.615$O03...@newssvr25.news.prodigy.com...
> If you do a search on the web, there are Mexican, Honduran, Spanish, etc,
> albóndigas. It certainly originates from Spain, maybe even from the
Arabs,
> since the word comes from Arabic.
More on the Arabic origins here: "Albóndigas, the Spanish word for
"meatball," derives from the Arabic al-bunduq, "hazelnut," meant to evoke
their form and size. The making of albóndigas date at least back to Islamic
Spain, for there are several recipes in the anonymous thirteenth-century
Hispano-Muslim cookery book Kitab al-tabikh fi Maghrib wa'al-Andalus."
http://www.cliffordawright.com/recipes/albondigas.html
Peter
Peter Dy
> origin. It was simply described to me as Mexican meatball soup. I've
only
> found it at a few places here in S Calif.
>
> Is this a widely available traditional Mexican food? Is it regional? If
it
> is cross-regional does it differ from place to place?
It's funny, 'cause I have 5 Mexican cuisine cookbooks and only one of them
has a recipe for albóndigas -- "Albóndigas con tecino." And there it's not
a soup.
And as an aside, that cookbook also includes a popular Mexican saying that
mentions meatballs: "Salir más caro el caldo que las albóndigas."
Literally, I think, "Turns out the broth is more expensive than the
meatballs;" figuratively, "What's less important requires more
effort/money." I guess broth does require more effort....
Peter
Peter Dy
[...]
> And as an aside, that cookbook also includes a popular Mexican saying that
> mentions meatballs: "Salir más caro el caldo que las albóndigas."
> Literally, I think, "Turns out the broth is more expensive than the
> meatballs;" figuratively, "What's less important requires more
> effort/money." I guess broth does require more effort....
My favorite, though, is "No confundas las enchiladas con los chilaquiles,"
because I love both. Guess it's the same as our "Don't compare apples and
oranges."
"Como agua para chocolate" is also good, for someone who is angry and
agitated, evoking the frothing up of chocolate and water with the molinillo
(chocolate frother) as the Mexicans do it.
Can't think of many interesting or creative English food sayings, except for
"Who cut the cheese?" But adults don't say that. And American cheese isn't
even smelly....
Peter