Kate Connally wrote:
[snip]
> This lady made crepes and then filled them with
> a shredded cheese (maybe Romano) and some other
> stuff (maybe some chopped meat like ham or something)
> and rolled up each crepe into a very tight tube so
> that they were about 6-8 inches long and about 1
> inch or less in diameter. Then she put about 6
> of these rolls into a large soup bowl and ladled
> some hot chicken (?) broth over them. [snip]

On a side street in Zihuatanejo in a decidedly non-tourist restaurant
we once ordered that night's special, as indicated on an erasable sign.
The locals at the neighboring table smiled and indicated that was a
good choice. It turned out to be rolled corn tortillas containing a
spicy meat and onions mixture, placed on end in a bowl containing a
clear chicken broth, garnished with a bit of scallion and cilantro.
Its name: "tacos especiales." Certainly not what we expected, but
indeed it was tasty.

Side note: if you go to Zihuatanejo, don't look for this. Stick with
the fish, which is outstanding. -aem