Gunner <Gunner >> wrote:

> "Sqwertz" > wrote in message
> ...
>> Julie Bove <Julie Bove >> wrote:
>>
>>> German tacos?
>>
>> Tender pork and sauerkraut (or cooked sweet red cabbage) on a
>> rye flatbread similar to a pita. It's said the taco originated
>> in Germany, then the Greeks got a hold of it, then it went to
>> Spain, and finally... Mexico.
>
> Who said this?

I was just practicing my Sheldon Bullshitting skills. I felt so ...
dirty ... right after I did it <shiver>.

-sw

"Sqwertz" > wrote in message
...
> Julie Bove <Julie Bove >> wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Julie Bove <Julie Bove >> wrote:
>>>
>>>> German tacos?
>>>
>>> Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye
>>> flatbread similar to a pita. It's said the taco originated in
>>> Germany, then the Greeks got a hold of it, then it went to Spain,
>>> and finally... Mexico.
>>
>> Ohhh...
>
> You seem skeptical... Are you DOUBTING me?

No. Nope. I believe you!

Steve Pope <Steve Pope >> wrote:

> Julie Bove > wrote:
>
>>Fillings for burritos can be similar to enchiladas, although I've never
>>heard of a cheese burrito. They are often served with no sauce at all, but
>>you can have a "wet" burrito. In that case it is often covered with a
>>tomato based sauce and cheese.
>
> That's actually a different meaning of "wet burrito" than I
> am familiar with. The wet burrito technique involves applying
> water to the burrito after aseembling it and before putting
> it into the steamer (a sort of Foreman-grill type contraption
> that compresses the burrito while heating it).
>
> This is very southern California, but I have also seen it
> done in Santa Clara County. In the most authentic variant
> the cook simply wets his hands in water in the sink before
> rolling up the burrito. You get a hot, pretty soggy burrito. If
> it's what you want it's excellent.

I've been on a bean burrito kick the last couple weeks, using
store-bought tortillas - which I generally consider horrible:

Run the flour tortilla under water for a few seconds and then slap
it on a hot griddle/pan. Heat it on both sides until the water on
both sides evaporates and/or soaks into the tortilla. Then wait a
few seconds more, but not until it gets crusty at all.

This makes for a nice tender tortilla perfect for rolling, and it's
not soggy at all. Nice and hot and moist, but it holds together
very well. I will probably do this for all floor tortillas from now
on.

I used to just heat them in a pan or over the flame of the gas
burner, but never again. I haven't tried this with corn tortillas,
but I will.

> I've also seen "wet burrito" to mean a burrito served on
> a plate with sauce, but I usually don't go to that sort of place.

That's always been my understanding of a wet burrito.

-sw

"Steve Pope" > wrote in message
...
> Scott > wrote:
>
>>Difference between enchilada, taco, and burrito spice mixes? Is there
>>any difference?
>
> Sure. Enchiladas are standardly seasoned entirely or nearly
> entirely with mature red chilis of certain varieties (New Mexico
> prominently) which have been dried and roasted. Taco seasoning,
> as usually denoted in the U.S., is the same thing as chorizo
> seasoning and is a blend of many spices -- chili, garlic,
> aromatics such as nutmeg -- I have in the past posted Rick
> Bayless's recipe for it here which is dead-on.
>
> There is no single meaning to the phrase "burrito seasoning",
> without additional information, but many of the common types
> of burritos have very typical spice makeups. A chili verde
> burrito is flavored with tomatillos, and green chilis which
> may be either green New Mexico (the best), or mild chilis
> like Anaheims combined with serranos.
>
> If you have a particular type of burrito in mind I'm sure
> you can find suggestions on its seasonings.
>
> S.
>

NM does not have chilis!

On Thu, 13 Mar 2008 05:02:01 +0000 (UTC),
(Steve Pope) wrote:

>Julie Bove > wrote:
>
>>Fillings for burritos can be similar to enchiladas, although I've never
>>heard of a cheese burrito. They are often served with no sauce at all, but
>>you can have a "wet" burrito. In that case it is often covered with a
>>tomato based sauce and cheese.
>
>That's actually a different meaning of "wet burrito" than I
>am familiar with. The wet burrito technique involves applying
>water to the burrito after aseembling it and before putting
>it into the steamer (a sort of Foreman-grill type contraption
>that compresses the burrito while heating it).
>
>This is very southern California, but I have also seen it
>done in Santa Clara County. In the most authentic variant
>the cook simply wets his hands in water in the sink before
>rolling up the burrito. You get a hot, pretty soggy burrito. If
>it's what you want it's excellent.
>
>I've also seen "wet burrito" to mean a burrito served on
>a plate with sauce, but I usually don't go to that sort of place.
>
>Steve

I think your wet burrito served on a plate with sauce mimics Julie's
version. In any case I prefer the NoCal style (pick it up and eat it
by hand) "dry" burrito wrapped in foil.

Oh, wait.... I just remembered. One of my favorite Mexican
restaurants has a chile verde burrito which is served "wet" (with a
green sauce) and I eat it with a fork. OK. That's the exception to
my rule.



--
See return address to reply by email
remove the smile first

Gunner > wrote:

>NM does not have chilis!

Chili, Chile, I don't care. I like 'em!

S.

Julie Bove wrote:

>
> "Sqwertz" > wrote in message
> ... >Julie Bove <Julie Bove
> >> wrote:
> >
> > > German tacos?
> >
> > Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye
> > flatbread similar to a pita. It's said the taco originated in
> > Germany, then the Greeks got a hold of it, then it went to Spain,
> > and finally... Mexico.
>
> Ohhh...

Another story: It originated among German settlers in Texas.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

Sqwertz > wrote:

>Steve Pope <Steve Pope >> wrote:

>> That's actually a different meaning of "wet burrito" than I
>> am familiar with. The wet burrito technique involves applying
>> water to the burrito after aseembling it and before putting
>> it into the steamer (a sort of Foreman-grill type contraption
>> that compresses the burrito while heating it).
>>
>> This is very southern California, but I have also seen it
>> done in Santa Clara County. In the most authentic variant
>> the cook simply wets his hands in water in the sink before
>> rolling up the burrito. You get a hot, pretty soggy burrito. If
>> it's what you want it's excellent.
>
>I've been on a bean burrito kick the last couple weeks, using
>store-bought tortillas - which I generally consider horrible:
>
>Run the flour tortilla under water for a few seconds and then slap
>it on a hot griddle/pan. Heat it on both sides until the water on
>both sides evaporates and/or soaks into the tortilla. Then wait a
>few seconds more, but not until it gets crusty at all.
>
>This makes for a nice tender tortilla perfect for rolling, and it's
>not soggy at all. Nice and hot and moist, but it holds together
>very well. I will probably do this for all floor tortillas from now
>on.

Nice, I like that. It seems for your method, you want to
assemble the final burrito really quickly and eat it once
you've processed the flour tortilla with water/heat.
Maybe the approach I described is more practical for
restaurants to use. The end result is probably the same.

The last time I got this type burrito, the cook looked at
me after I ordered and then proceeded with his hand wetting /
rolling / steaming procedure. I can only surmise that he
sized me up and determined I wanted a wet burrito rather
than a standard dry one. He was right.

S.
>
>I used to just heat them in a pan or over the flame of the gas
>burner, but never again. I haven't tried this with corn tortillas,
>but I will.
>
>> I've also seen "wet burrito" to mean a burrito served on
>> a plate with sauce, but I usually don't go to that sort of place.
>
>That's always been my understanding of a wet burrito.
>
>-sw

Dan Goodman <Dan Goodman >> wrote:

> Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ... >Julie Bove <Julie Bove
>> >> wrote:
>>>
>>> > German tacos?
>>>
>>> Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye
>>> flatbread similar to a pita. It's said the taco originated in
>>> Germany, then the Greeks got a hold of it, then it went to Spain,
>>> and finally... Mexico.
>>
>> Ohhh...
>
> Another story: It originated among German settlers in Texas.

Nah, That's Texas BBQ.

And that ones actually true.

-sw

Steve Pope <Steve Pope >> wrote:

> Sqwertz > wrote:
>
>>Run the flour tortilla under water for a few seconds and then slap
>>it on a hot griddle/pan. Heat it on both sides until the water on
>>both sides evaporates and/or soaks into the tortilla. Then wait a
>>few seconds more, but not until it gets crusty at all.
>>
>>This makes for a nice tender tortilla perfect for rolling, and it's
>>not soggy at all. Nice and hot and moist, but it holds together
>>very well. I will probably do this for all floor tortillas from now
>>on.
>
> Nice, I like that. It seems for your method, you want to
> assemble the final burrito really quickly and eat it once
> you've processed the flour tortilla with water/heat.
> Maybe the approach I described is more practical for
> restaurants to use. The end result is probably the same.

I suspect it's the same. The restaurant method may be slightly
better since it only softens up the outside of the tortilla, leaving
the inside more impervious to the liquid in the filling.

My method may make the inside of the tortilla soak up more misture,
but I haven't seen the effects of that with the fillings I've been
using.

-sw

On Mar 12, 2:47*pm, Scott > wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there
> any difference?

This link will answer all your questions.

http://www.thatsmyhome.com/texmex/main/M_Fajitas.htm

"Dan Goodman" > wrote in news:47d8c425$0$93277$804603d3
@auth.newsreader.iphouse.com:

> Another story: It originated among German settlers in Texas.
>

Everybody knows Kraut was invented in Korea before the time of Christ. And
it took many centuries to make its' way to europe and then more centuries
to reach North or South America.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"Dan Goodman" > wrote in message
ouse.com...
> Julie Bove wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ... >Julie Bove <Julie Bove
>> >> wrote:
>> >
>> > > German tacos?
>> >
>> > Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye
>> > flatbread similar to a pita. It's said the taco originated in
>> > Germany, then the Greeks got a hold of it, then it went to Spain,
>> > and finally... Mexico.
>>
>> Ohhh...
>
> Another story: It originated among German settlers in Texas.

Ah yes. The Texasvania Dutch! I like their coleslaw!

On Wed, 12 Mar 2008 13:24:02 -0800, Mark Thorson >
wrote:

>Scott wrote:
>>
>> The Ranger wrote:
>>
>> > For the tacos, are you using corn or flour? Hard or soft?
>>
>> Hard, corn shell
>
>Whoops! Wrong answer. Traditional Mexican tacos are soft.
>As long as you're going to take liberties, why not make
>German tacos. They have a little brown sugar in them. :-)

a little brown sugar is good in a lot of non-sweet things you'd not
ordinarily think of. southern cooks are notorious for adding a pinch
of (i guess white) sugar to blend flavors.

your pal,
blake

On Wed, 12 Mar 2008 15:30:31 -0500, Scott > wrote:

>Mark Thorson wrote:
>> Scott wrote:
>>> The Ranger wrote:
>>>
>>>> For the tacos, are you using corn or flour? Hard or soft?
>>> Hard, corn shell
>>
>> Whoops! Wrong answer. Traditional Mexican tacos are soft.
>> As long as you're going to take liberties, why not make
>> German tacos. They have a little brown sugar in them. :-)
>
>I'm not too crazy with germ-mex cooking

it wouldn't surprise me if there was a texas school of cooking that
amounted to such.

your pal,
blake

On Wed, 12 Mar 2008 22:36:44 GMT, "Julie Bove" >
wrote:

>
>"Mark Thorson" > wrote in message
...
>> Scott wrote:
>>>
>>> The Ranger wrote:
>>>
>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>
>>> Hard, corn shell
>>
>> Whoops! Wrong answer. Traditional Mexican tacos are soft.
>> As long as you're going to take liberties, why not make
>> German tacos. They have a little brown sugar in them. :-)
>
>German tacos?
>

you vill *like* them! or else.

your pal,
blake

"blake murphy" > wrote in message
...
> On Wed, 12 Mar 2008 13:24:02 -0800, Mark Thorson >
> wrote:
>
>>Scott wrote:
>>>
>>> The Ranger wrote:
>>>
>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>
>>> Hard, corn shell
>>
>>Whoops! Wrong answer. Traditional Mexican tacos are soft.
>>As long as you're going to take liberties, why not make
>>German tacos. They have a little brown sugar in them. :-)
>
> a little brown sugar is good in a lot of non-sweet things you'd not
> ordinarily think of. southern cooks are notorious for adding a pinch
> of (i guess white) sugar to blend flavors.
>
> your pal,
> blake

blake murphy wrote:

>
> >Whoops! Wrong answer. Traditional Mexican tacos are soft.
> >As long as you're going to take liberties, why not make
> >German tacos. They have a little brown sugar in them. :-)
>
> a little brown sugar is good in a lot of non-sweet things you'd not
> ordinarily think of. southern cooks are notorious for adding a pinch
> of (i guess white) sugar to blend flavors.
>

The piccadillos recipe I use for taco and burrito filling (from a Mexican
cook book) calls for a teaspoon of sugar.

On 2008-03-13, Sqwertz > wrote:

> You seem skeptical... Are you DOUBTING me?

Without a doubt. Show me one example of rye in traditional Mexican cookery.

nb

On 2008-03-13, Sqwertz > wrote:

> I was just practicing my Sheldon Bullshitting skills. I felt so ...
> dirty ... right after I did it <shiver>.

Shame on you! Be you're own ornery self.

nb

On 2008-03-13, Sqwertz > wrote:

> Run the flour tortilla under water for a few seconds and then slap
> it on a hot griddle/pan. Heat it on both sides until the water on
> both sides evaporates and/or soaks into the tortilla. Then wait a
> few seconds more, but not until it gets crusty at all.

WTF!?

HINT: Buy fresh tortillas and eliminate the water step.

nb

blake murphy wrote:

> On Wed, 12 Mar 2008 13:24:02 -0800, Mark Thorson > wrote:
>
>>Scott wrote:
>>>
>>> The Ranger wrote:
>>>
>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>
>>> Hard, corn shell
>>
>>Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as
>>you're going to take liberties, why not make German tacos. They have a
>>little brown sugar in them. :-)
>
> a little brown sugar is good in a lot of non-sweet things you'd not
> ordinarily think of. southern cooks are notorious for adding a pinch of
> (i guess white) sugar to blend flavors.

And to kraut. No, I don't mean southern cooks. Just brown sugar with
kraut in general.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> You seem skeptical... Are you DOUBTING me?
>
> Without a doubt. Show me one example of rye in traditional Mexican cookery.

Well, obviously the Mexicans use lye instead of rye.

-sw

blake murphy wrote:

> On Wed, 12 Mar 2008 22:36:44 GMT, "Julie Bove" >
> wrote:
>
>
>>"Mark Thorson" > wrote in message
...
>>> Scott wrote:
>>>>
>>>> The Ranger wrote:
>>>>
>>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>>
>>>> Hard, corn shell
>>>
>>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as
>>> you're going to take liberties, why not make German tacos. They have a
>>> little brown sugar in them. :-)
>>
>>German tacos?
>>
> you vill *like* them! or else.

<pulls out an old one> But an hour after eating them, you're hungry --
for world domination.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

hahabogus <hahabogus >> wrote:

> "Dan Goodman" > wrote in news:47d8c425$0$93277$804603d3
> @auth.newsreader.iphouse.com:
>
>> Another story: It originated among German settlers in Texas.
>
> Everybody knows Kraut was invented in Korea before the time of Christ. And
> it took many centuries to make its' way to europe and then more centuries
> to reach North or South America.

Sauerkraut is Mongolian in origin.

-sw

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> Run the flour tortilla under water for a few seconds and then slap
>> it on a hot griddle/pan. Heat it on both sides until the water on
>> both sides evaporates and/or soaks into the tortilla. Then wait a
>> few seconds more, but not until it gets crusty at all.
>
> WTF!?
>
> HINT: Buy fresh tortillas and eliminate the water step.

All of the "fresh" tortillas still taste stale to me.

-sw

On 2008-03-13, Sqwertz > wrote:
>
> Well, obviously the Mexicans use lye instead of rye.

LOL! (good one, sw)

nb

On 2008-03-13, Sqwertz > wrote:

> All of the "fresh" tortillas still taste stale to me.

Well, make your own. It's only flour, water, fat, and salt. My ex-SIL
taught me and it's braindead easy (have to be if I can do it). No waiting,
just roll and toss on the comal.

nb

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> All of the "fresh" tortillas still taste stale to me.
>
> Well, make your own. It's only flour, water, fat, and salt. My ex-SIL
> taught me and it's braindead easy (have to be if I can do it). No waiting,
> just roll and toss on the comal.

I'll stick with store-bought and heating them this way. When I want
a tortilla, it's going to be for a quick meal or snack. I don't want
to make them. Ever.

-sw

"Sqwertz" > wrote in message
...
> notbob <notbob >> wrote:
>
>> On 2008-03-13, Sqwertz > wrote:
>>
>>> Run the flour tortilla under water for a few seconds and then slap
>>> it on a hot griddle/pan. Heat it on both sides until the water on
>>> both sides evaporates and/or soaks into the tortilla. Then wait a
>>> few seconds more, but not until it gets crusty at all.
>>
>> WTF!?
>>
>> HINT: Buy fresh tortillas and eliminate the water step.
>
> All of the "fresh" tortillas still taste stale to me.

Here we can get Surita brand. They're the only ones I really. They are
made locally and probably not available where you are.

On Thu 13 Mar 2008 03:31:34p, Julie Bove told us...

>
> "Sqwertz" > wrote in message
> ...
>> notbob <notbob >> wrote:
>>
>>> On 2008-03-13, Sqwertz > wrote:
>>>
>>>> Run the flour tortilla under water for a few seconds and then slap
>>>> it on a hot griddle/pan. Heat it on both sides until the water on
>>>> both sides evaporates and/or soaks into the tortilla. Then wait a
>>>> few seconds more, but not until it gets crusty at all.
>>>
>>> WTF!?
>>>
>>> HINT: Buy fresh tortillas and eliminate the water step.
>>
>> All of the "fresh" tortillas still taste stale to me.
>
> Here we can get Surita brand. They're the only ones I really. They are
> made locally and probably not available where you are.
>
>
>

Fresh tortillas are made locally is some of our markets here. They're
still a little warm sometimes which I pick them up.

--
Wayne Boatwright
-------------------------------------------
Thursday, 03(III)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
10wks 3dys 8hrs 20mins
-------------------------------------------
'Pieces of Nine! Pieces of Nine!'
Another parroty error!
-------------------------------------------

On Thu, 13 Mar 2008 11:05:04 -0800, Blinky the Shark
> wrote:

>blake murphy wrote:
>
>> On Wed, 12 Mar 2008 22:36:44 GMT, "Julie Bove" >
>> wrote:
>>
>>
>>>"Mark Thorson" > wrote in message
...
>>>> Scott wrote:
>>>>>
>>>>> The Ranger wrote:
>>>>>
>>>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>>>
>>>>> Hard, corn shell
>>>>
>>>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as
>>>> you're going to take liberties, why not make German tacos. They have a
>>>> little brown sugar in them. :-)
>>>
>>>German tacos?
>>>
>> you vill *like* them! or else.
>
><pulls out an old one> But an hour after eating them, you're hungry --
>for world domination.

an hour after eating them, you feel like invading poland again.

your pal,
blake

"blake murphy" schrieb :
> On Thu, 13 Mar 2008 11:05:04 -0800, Blinky the Shark wrote:
>
>>blake murphy wrote:
>>
>>> On Wed, 12 Mar 2008 22:36:44 GMT, "Julie Bove" >
>>> wrote:
>>>
>>>
>>>>"Mark Thorson" > wrote in message
...
>>>>> Scott wrote:
>>>>>>
>>>>>> The Ranger wrote:
>>>>>>
>>>>>> > For the tacos, are you using corn or flour? Hard or soft?
>>>>>>
>>>>>> Hard, corn shell
>>>>>
>>>>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as
>>>>> you're going to take liberties, why not make German tacos. They have a
>>>>> little brown sugar in them. :-)
>>>>
>>>>German tacos?
>>>>
>>> you vill *like* them! or else.
>>
>><pulls out an old one> But an hour after eating them, you're hungry --
>>for world domination.
>
> an hour after eating them, you feel like invading poland again.
>
There's a simple cure for that : Continue drinking beer until that urge
leaves you. A win : win situation.

Cheers,

Michael "I had to drink that beer, honey. Think of the poor Poles" Kuettner

Steve Pope wrote:
> Serene Sprat > wrote:
>
>> Depends on where in Mexico you are, and which mamacita is cooking
>> your food. My Mexican relatives fry their tacos as often as leaving
>> them soft. It's just like anyplace else -- other people's idea of
>> "traditional" has little to do with the reality of what people in
>> that region actually eat.
>
> Just to touch on an obvious point, there's a big different between
> frying a taco, and staring out with some sort of
> preformed hard taco shell. So far as I know sure the latter is
> not typical of any Mexican tradition, but is often what
> Americans think of given the phrase "hard taco".


And it's common in the Mexican side of my family. I feel really
dismissive of talk about what is "traditional" as though there were
only one traditional way of doing something. Hell, we probably have
twenty different ways of doing "traditional" American foods
represented by the USians here -- barbecue, for instance, or
hamburgers or apple pie or whatever.

Serene

Serene Sprat > wrote:

nly one traditional way of doing something. Hell, we probably have
:twenty different ways of doing "traditional" American foods
:represented by the USians here -- barbecue, for instance, or
:hamburgers or apple pie or whatever.

You barbecue apple pie?

Gross.

Serene Sprat > wrote:

>Steve Pope wrote:
>> Serene Sprat > wrote:

>>> My Mexican relatives fry their tacos as often as leaving
>>> them soft. It's just like anyplace else -- other people's idea of
>>> "traditional" has little to do with the reality of what people in
>>> that region actually eat.

>> Just to touch on an obvious point, there's a big different between
>> frying a taco, and staring out with some sort of
>> preformed hard taco shell. So far as I know sure the latter is
>> not typical of any Mexican tradition, but is often what
>> Americans think of given the phrase "hard taco".

>And it's common in the Mexican side of my family. I feel really
>dismissive of talk about what is "traditional" as though there were
>only one traditional way of doing something.

This is why I avoid saying "X isn't traditional" in favor of "I
haven't encountered X as a tradition".

So, to clarify, your relatives will fry a tortilla into a u-shaped
before filling it with taco ingredients? (As opposed to
frying it flat?)

Steve

Steve Pope wrote:
> Serene Sprat > wrote:
>
>> Steve Pope wrote:
>>> Serene Sprat > wrote:
>
>>>> My Mexican relatives fry their tacos as often as leaving
>>>> them soft. It's just like anyplace else -- other people's idea of
>>>> "traditional" has little to do with the reality of what people in
>>>> that region actually eat.
>
>>> Just to touch on an obvious point, there's a big different between
>>> frying a taco, and staring out with some sort of
>>> preformed hard taco shell. So far as I know sure the latter is
>>> not typical of any Mexican tradition, but is often what
>>> Americans think of given the phrase "hard taco".
>
>> And it's common in the Mexican side of my family. I feel really
>> dismissive of talk about what is "traditional" as though there were
>> only one traditional way of doing something.
>
> This is why I avoid saying "X isn't traditional" in favor of "I
> haven't encountered X as a tradition".

You aren't the one who said "traditional Mexican tacos are soft"
anyway, Steve. I'm not pointing fingers at you, just explaining my
thought processes.

>
> So, to clarify, your relatives will fry a tortilla into a u-shaped
> before filling it with taco ingredients? (As opposed to
> frying it flat?)

Yes, if you think of a much-flatter than normal U. Maybe more like a
V. The flat ones are for tostadas. :-)

Serene