"The Galloping Gourmand" > wrote in message
oups.com...

Sonoran Dude wrote:
> The Galloping Gourmand wrote:

---snip for brevity---

All those antojitos are just botanas, they are snacks, like hors
d'oeuvres, I don't plan to make a *meal* out of antojitos.

But, if you want to post a recipe about the 71st way to make an
antojito, go for it.

It will have to be very novel and previously unknown for it to fire my
imagination...

-------

I'm sure you can count 70 antojitos, or botanas... but if you count a
chicken taco, a fish taco, a carnitas taco and so on as one, two and
three... then I wonder. If you were to group these bocadillos into a kind of
Pareto analysis I think you will find only a few basic ingredients but
cooked and served in the 70 ways you mention. Like a quesadilla can be
closed, open, can be with flor de calabaza or with cheese. A sope, picadito
and chalupa are basically the same thing; made with maza, a base and a
topping of some kind of salsa, with or without cheese, lettuce, cilantro and
the like. A tamal is nothing more than maza prepared with a bit of baking
soda and the same meats and salsas used in tacos. If we count the number of
different fillings and ingredients used in making these delights, I'm sure
the count would go over a thousand if we used every regional favorite tidbit
from Playas to Cancun, Vialla Hermosa to Tampico, Acapulco through the DF,
Puebla and into Veracruz.

I'd love to see your list of 70... just for fun. And do pick on you a bit
since you are one of the more interesting characters (read: people) in this
forum. (;-)