The Galloping Gourmand wrote:
> El Norte: Especialidades de Chihuahua
>
> Got recipes?
>
> Caldillo de carne seca (caldo de res con papas)
> Broth of dried beef with potatos

Carne Seca is all the rage here. Tucson prides itself on the decayed
meat served in a majority of restaurants here. I think I like the
machine dried meat rather than the homemade sun dried version. If you
are a vulture you would prefer the sun dried version.

GG, I hope you don't hold that comment about your mother against me, it
was all in fun. I come to you now with a mission. I am making a grocery
run later this afternoon. I have been feeling a hankerin for some
chayote. Looks like a giant hard green fig and I usually just mash and
serve with butter and lime salt. They also have a run on fresh nopalitos
this week and have a fillet station set up in the store. Inspire me with
a good recipe for either of these fruits I'll work off it and let you
know how it comes out.