On Wed, 14 Aug 2013 20:57:32 -0600, casa bona > wrote:
> On 8/14/2013 8:16 PM, sf wrote:
> >
> > I'm impressed! Being an Arizonan, you're a master of that style.
>
> You're one state West of me, vivo en Mejico Nuevo.
Gaah! I apologize for saying you lived in Arizona when you said you
are in NEW MEXICO. Sorry... At least I got the continent correct.
>
> And thank you for the compliment.
>
> > Do you ever make machaca?
>
> But I travel to Arizona regularly and a great place for that Sonoran
> delicacy is in Tucson at Los Jarrritos:
>
> http://www.losjarritosmexicanfood.com/menu.htm
>
> I have made it many times, and as a shredded jerky/stew meat goes it's
> the ideal dried later take-along fishing snack.
>
> But just off the stove and fresh simmered it's so good.
That's the part I'm thinking of.
>
> I always try and find key limes to marinate mine with. Their sweetness
> is that extra little factor, also I use a bit of mesquite liquid smoke
> with the Worcester sauce.
Can you post a recipe link that's pretty much like how you do it? I
didn't see a recipe that called for Key limes, they just said lime.
>
> > I haven't done it yet. Do you start off with
> > burritos/tacos and use the leftovers for breakfast?
>
> Never, I always work from a fresh chuck roast.
Chuck needs to cook in the hot tub a long time just to be "chewable"
and even more to shred! Do you use a pressure cooker?
>
> > I can't imagine making it with the express
> > purpose of eating it for breakfast.
>
> That is a bit of a reach.
I didn't think so. The recipes I saw called for hours of marinating
before you'd even start cooking it - which is something I can't
imagine doing on purpose at the beginning of the day.... I'm not a
morning person by any stretch of the imagination, so doing all that at
that time of day would happen exactly once. I know I've gotten up at
4:30-5AM to start Thanksgiving Dinner ONCE (because I de-boned the
turkey before I stuffed it), but I don't remember doing that again.
>
> But in Mexico it's very traditional.
I don't doubt that, but when do they start it cooking... 2AM?
>
> > I can see it being in the corned beef division at my house where I serve it for
> > dinner, but I really made it because I like it so much for breakfast.
> >
>
> In these parts carne leftovers and warm tortillas are always compatible.
>
> There's another version of this which is also Tusconan, and that is the
> very similarly marinated and dried carne seca.
Wow! I'd never heard of carne seca, so I had to look it up.... Lots
of recipes on the net: Tucson style, +Sonoran and Brazilian.
>
> But that is dried on a sunny rooftop rack, and oh is it good!
>
You sound like a real native.
<snip>
>
> http://www.elcharrocafe.com/
>
> I might add that Carlotta Flores is truly a regional treasure, but again
> - this is Sonoran cuisine, not the New Mexican/Chihuahuan version I'm so
> taken with.
>
> It surely is a great second place though! ;-)
I wish you'd been posting here a couple of years ago when we did our
SW tour so I could have tried what you're suggesting. I don't
remember seeing carne seca on a menu, but we didn't stay in Tucson...
so maybe it figures. Is the American Southwest like Italy, where a
dish/recipe is so localized that even neighboring towns don't make it?
Going way OT:
I'd like to visit the SW again because there's so much more to see:
White Sands National Monument, New Mexico
http://enchanted-villa.com/attractio...ands-monument/
The "Wave Rocks" of Coyote Buttes near the Utah/Arizona boarder
http://www.utah.com/playgrounds/the_wave.htm
Probably won't ever get to Antelope Canyon, Arizona - but it would be
nice if I could... especially if I could see it in the same light as
shown in the images
http://en.wikipedia.org/wiki/Antelope_Canyon
(notice how similar the rock formations are to Coyote Buttes in the
image called "Inside Lower Antelope Canyon".
I'd also really like to see the stave church in South Dakota that is
an exact reproduction of one called "Borgund stavkirke", in Laerdal,
Norway. We were very close to it (spent the night in Rapid City
twice) when we went sight seeing up in that direction but we didn't
even know it existed at the time.
Here's another thing: surprisingly, we have more than one stave church
in the USA!
South Dakota
(the one outside Rapid City that we missed twice by two miles)
http://www.chapel-in-the-hills.org/history.php
North Dakota
(located in the only historic park in the world that represents all
five Nordic countries)
http://www.scandinavianheritage.org/golstavechurch.htm
--
Food is an important part of a balanced diet.