Hot Sauce:
1 #10can Tomato Paste & #10can water
1/2 cup Red pepper powder
1/4 cup Jalapenos miniced
1/2 cup Black pepper
1/8 cup Salt
Encherito Sause:
1 #10can Tomato Paste & #10can water
3/4 cup Chili powder
1/4 cup Black pepper
1/4 cup Salt
1/8 cup Garlic miniced
Chile:
1 #10can Tomato Paste & #10can water
3lbs cooked and ground pinto beans
2 handfuls of onions
1 sauce pan cooked meat (whatever size that pan is)
1 cup chile powder
1/8 cup garlic
1 cup green peppers
Cheese Dip:
2 lbs Cheese - process cheese
suggestion American, Velveeta, Land of Lakes pepper/mexican, pepperjack
1 cup Onions miniced
1 cup Mayonoise
2 cup warm water
1/2 cup Hot peppers miniced
1/8 teaspoon Black peppers
Beans:
25lbs washed Pinto Beans
1/4 cup Black pepper
1/3 cup Red pepper
1/8 cup Garlic
2 Large White Onions
3/4 cup salt
cook about 2 hours
cool 1 hour, then grind
Meat:
50lbs meat
1/3white container onions (whatever size that is)
slow cook, remove grease
3/4 cup salt
1/2 cup black pepper
1/8 cup garlic
Rice:
2 cups rice
pinch of salt
8 cups water
cook at low heat
add sauce
Speedy Gonalzesses Receipes
Steve Wertz wrote:
> These are a joke, right?
>
> -sw
Great minds.....those recipes are to Mexican cuisine what color by numbers
is to art. "speedy gonzalez" indeed.
Jack
The recipe I use is the Cheese Dip one.
The others make too much. But I know
people "off the street" loved them.
Steve Wertz wrote:
> On Sun, 27 Jul 2003 06:59:43 -0400, Thomas Nofsinger
> <tin...@comcast.net> wrote:
>
>
>>Not a joke.
>>Those are the recipes of a taco stand
>>that was in Virginia Beach, VA for
>>over 30 years. The man made is living
>>with those. They tasted pretty good.
>
>
> Most of those, uh, 'recipes' are incomplete anyway.
>
> -sw
jim
"Jack Schidt®" <jack....@snet.net> wrote in message news:<xhQUa.13203$Ex3.366...@newssvr10.news.prodigy.com>...
> What happened to the man and what happened to the taco stand?
> S
>
Greetings,
The Guy's first name was Dale. At one time he had SIX
"Speedy Gonzales" fast food Restaurants in the
Norfolk/Virginia Beach area. I was a regular there
while I was in the Navy in 1982. Before I got out of
the Navy I thought about reproducing his success when
I went back to Wisconsin after my enlistment was up.
I got an employee to give the recipes.
Well, I ended up working in Dallas Texas after I got
out of the Navy, working for Dow Jones & Co. Opening
a mexican fast food restaurant in Dallas is a bad idea.
So I never did anything with the recipes, except make
cheese dip for parties.
A couple of years ago I went back to Virginia Beach
to see Dale and have some "Speedy Gonzales". I learned
that after 35 years of owning "Speedy Gonzales" he
retired and moved to someplace in North Carolina, and
taken up HAM Radio as a hobby. The properties he had
were sold for a little more than $5 million. There are
no more "Speedy Gonzales".
He may still be alive. While cleaning out old boxes I
found these old recipes, and while I'm not going to use
them, I thought I'd post them to pass them on.
Hey, I'll have you know that Taco Bell was considered way cool in the
60's and even though it wasn't home made, it wasn't half bad when you
were at the beach and need something quick to eat. Sure isn't the same
anymore.....
Sincerely, Helen
Ok, so enjoy your trip to Taco Bell, amigo.
Jack
Yea, I know about that. I think I first ate at a TB in 1963 just up from
Windansea. Everything was 29 cents.
jim
[snip]
> Everyone should
> be free to express themselves in anyway they wish as long as they
> don't harm anyone!!! ...
I gotta admit to being skeptical at first about someone posting to
the group as "A1 Hot Food Group." Then, a couple of days ago you
post a recipe for Pico de Gallo using jicama and oranges. And now,
it appears you lean to the libertarian side. Guess you're OK after
all... :-)
--
Everything that is really great and inspiring is created
by the individual who can labor in freedom.
-- Albert Einstein
Rich McCormack (Poway, CA) mac...@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/
The recipes listed were obviously not from anybody with any mexican
heritage. They were gringo-ized east-coast interpretations even worse that
what you will get at some of the great big chains. Your defense of these
recipes calls into question you knowledge of Mexican cuisine at all.
>Get your nose out of the clouds, not everyone is a master chef or a master
painter. If painting by numbers satisfies a person, then that is all that
counts. Everyone should be free to express themselves in anyway they wish as
long as they don't harm anyone!!!
Fine, but don't try to call finger painting fine art.
> If a person made a living with these recipes for 30 years, someone liked
them. I think that is proof the person knew what he was doing.
It's more proof that his customers had no idea what mexican food is in the
least.
Speedy Gonzales
7483 Tidewater Drive
Norfolk, VA 23505
So try it before you ........ it.