cybercat wrote:
> > wrote in message
> oups.com...
>
> >
> > Epazote only smells like kerosene in large quantities. I only put in a
> > couple of leaves (dried) into a pot of frijoles or a batch of pozole.
> >
> > I made pozole last night with dried pozole from New Mexico. I used a
> > little over a pound of boneless pork ribs (sometimes with a big batch,
> > I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile
> > caribe & some chimayo dulce that was ground. Had limon, chopped
> > radishes, onions, & cilantro for garnish.
> >
> > Good stuff.
> >
>
> Sounds like you are worlds ahead of me with authentic Mexican
> cooking. I'm still doing TexMex stuff, but I am interested in
> learning more about the real thing. Thanks.

Here's the cookbook I used..
THE BORDER COOKBOOK: AUTHENTIC HOME COOKING of the American SW & N.
Mexico by Cheryl Alters Jamison

There's lots of good stuff in this one. Like marranitos. Mexican
gingerbread cookies cut in the shape of a pig.

Ted.