"ensenadajim" > wrote in message
...
> On Fri, 22 Sep 2006 13:49:11 GMT, April Grunspan
> > wrote:
>
> >Many years ago there was a small chain of restaurants in Guadalajara
> >called Gemma. Their most popular item was tortas (ahogadas) sitting in a
> >type of tomato-based sauce.
> >
> >Unfortunately, Gemma's is gone now and we no longer live in Guadalajara.
> >
> >The question is, does anybody here have a recipe for the Gemma torta
> >ahogada sauce? Does anybody here even remember Gemma?
> >
> >Thanks to everyone is advance!
> >April G.
> >San Antonio, TX
>
>
> I lived in the area 1995-6 and remember the ahogadas as being pork
> (pierna) and the sauce based on chili de arbol (as Wayne indicates).
> He mentions frying after the dunking, but I never saw that done, just
> the soak.
>
>
> jim
>
The soaking then deep fry is kind of a rarity in different places in Mexico.
For example an enchilada in San Luis Potosi is made that way. A tortilla
slightly heated in a well lubricated pan, then dipped into a salsa, then
filled and rolled, then deep fried in spite of the salpicones (splashes of
oil/water), then served with grated queso anejo and finely diced onions.
Yummmmmmy!

The only place I ever had tortas ahogadas was in the best known torta shop
to the locals and as I remember, it is about two blocks from the zocalo,
near a major bus/taxi exchange center and in the older part of town. They
had two basic versions. One for us virgins, the other for the regulars. And
yes, I think the filling was pork, could have been carnitas based. Being the
'virgin' (never had one before) I got the hottest version and managed to
keep my manhood which of course delighted my companions and made me a member
of the establishment.


Wayne