On Thu, 11 Apr 2013 21:57:39 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> news
> > On Thu, 11 Apr 2013 15:53:56 -0500, Ema Nymton >
> > wrote:
> >
> >> I have never seen a tostada made out of a flour
> >> tortilla, or folded in the middle.
> >
> > I've seen the "tostada deluxe" of olden days made with a flour
> > tortilla. It's a chain restaurant type variation.
>
> Here, "deluxe" means that it comes with sour cream and guacamole or avocado.
>
Served in a fried flour tortilla basket (higher in the back than the
front) to hold everything? Not a real tostada... or even a real
tostada deluxe for that matter, IMO.

--
Food is an important part of a balanced diet.

On Thu, 11 Apr 2013 21:47:51 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> > > wrote:
> >
> >> Tostadas can come in all sizes. I've had tiny ones. But they use a
> >> thin corn tortilla. The Chalupa seems to have a thicker one make like a
> >> Sope or Sopita or even a Gordita that hasn't been filled. There is also
> >> something called a Papusa. Or maybe it's a Pupusa. I was going to try
> >> that
> >> last Sat. But we couldn't get into the restaurant. They were packed.
> >> Had
> >> my taste buds all set to try that and some Posole. But it was not to be.
> >> Maybe this Saturday.
> >>
> >
> > I am very familiar with what a pupusa is and it's not anywhere near a
> > chalupa/tostada/sope; but I am having trouble defining the differences
> > between the others. Googling "gordita" - it looks like another Taco
> > Bell creation, so I have no interest in knowing anything more about
> > that one.
>
> I think that Taco Bell did use that name but that's not what a real one is.
> They take Masa Harina. I did make them. I think the only other ingredient
> was water. You form them into balls, then flatten them a bit and fry them
> in a little oil. I pan fried them. They don't get crisp like a crisp taco
> shell but they are also not as soft as a corn tortilla. They will puff up
> as you fry them. Then you split them open and fill them. They're very good
> but very filling!
>
I have absolutely no idea what you're talking about now. Sorry, but I
know that whatever it is you're trying to describe isn't a pupusa. It
sounds like a sopapilla made with masa, but I can't imagine something
like that working.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
news
> On Thu, 11 Apr 2013 21:57:39 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> news
>> > On Thu, 11 Apr 2013 15:53:56 -0500, Ema Nymton >
>> > wrote:
>> >
>> >> I have never seen a tostada made out of a flour
>> >> tortilla, or folded in the middle.
>> >
>> > I've seen the "tostada deluxe" of olden days made with a flour
>> > tortilla. It's a chain restaurant type variation.
>>
>> Here, "deluxe" means that it comes with sour cream and guacamole or
>> avocado.
>>
> Served in a fried flour tortilla basket (higher in the back than the
> front) to hold everything? Not a real tostada... or even a real
> tostada deluxe for that matter, IMO.

No. It's not usually served in that sort of thing. But some places do
that. Normally it is on a flat, crisp corn tortilla. It just has the
extras if it is "deluxe".

"sf" > wrote in message
news
> On Thu, 11 Apr 2013 21:47:51 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >> Tostadas can come in all sizes. I've had tiny ones. But they use a
>> >> thin corn tortilla. The Chalupa seems to have a thicker one make like
>> >> a
>> >> Sope or Sopita or even a Gordita that hasn't been filled. There is
>> >> also
>> >> something called a Papusa. Or maybe it's a Pupusa. I was going to
>> >> try
>> >> that
>> >> last Sat. But we couldn't get into the restaurant. They were packed.
>> >> Had
>> >> my taste buds all set to try that and some Posole. But it was not to
>> >> be.
>> >> Maybe this Saturday.
>> >>
>> >
>> > I am very familiar with what a pupusa is and it's not anywhere near a
>> > chalupa/tostada/sope; but I am having trouble defining the differences
>> > between the others. Googling "gordita" - it looks like another Taco
>> > Bell creation, so I have no interest in knowing anything more about
>> > that one.
>>
>> I think that Taco Bell did use that name but that's not what a real one
>> is.
>> They take Masa Harina. I did make them. I think the only other
>> ingredient
>> was water. You form them into balls, then flatten them a bit and fry
>> them
>> in a little oil. I pan fried them. They don't get crisp like a crisp
>> taco
>> shell but they are also not as soft as a corn tortilla. They will puff
>> up
>> as you fry them. Then you split them open and fill them. They're very
>> good
>> but very filling!
>>
> I have absolutely no idea what you're talking about now. Sorry, but I
> know that whatever it is you're trying to describe isn't a pupusa. It
> sounds like a sopapilla made with masa, but I can't imagine something
> like that working.

Lemme see if I can find the recipe that I used.

This is the first one I pulled up. Had I seen this, I would have known how
big to make them. I don't remember putting salt in mine but maybe I did.

http://www.lacocinadeleslie.com/2010/03/gorditas.html

This recipe is for pupusas.

http://www.whats4eats.com/breads/pupusas-recipe

No salt in this but as you can see, the ingredients are the same. But this
one calls for you to cook it *with* the filling in it. I don't think this
is always the case because the taqueria where I saw them sells them with no
filling in them. They are cooked in a greased skillet which is how I did my
Gorditas but it does say that they are often deep fried.

On Thu, 11 Apr 2013 20:16:14 -0700, sf > wrote:

>On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> wrote:
>
>> Tostadas can come in all sizes. I've had tiny ones. But they use a
>> thin corn tortilla. The Chalupa seems to have a thicker one make like a
>> Sope or Sopita or even a Gordita that hasn't been filled. There is also
>> something called a Papusa. Or maybe it's a Pupusa. I was going to try that
>> last Sat. But we couldn't get into the restaurant. They were packed. Had
>> my taste buds all set to try that and some Posole. But it was not to be.
>> Maybe this Saturday.
>>
>
>I am very familiar with what a pupusa is and it's not anywhere near a
>chalupa/tostada/sope; but I am having trouble defining the differences
>between the others. Googling "gordita" - it looks like another Taco
>Bell creation, so I have no interest in knowing anything more about
>that one.

Not a Taco Bell creation, several variations out there depending upon
region of origination http://tinyurl.com/2448jt
In my area, I am most familiar with the one made with a flour tortilla
that is deep fried. Others are made with masa. Fillings vary.
Janet US

On Thu, 11 Apr 2013 12:35:28 -0700, gtr > wrote:

>On 4/11/2013 8:51 AM, barbie gee wrote:
>> <http://en.wikipedia.org/wiki/Sope>
>>
>> In addition, I think we need to keep in mind that there are regional
>> differences in what foods are named, both here in the US and in the
>> countries they came from originally.
>>
>> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
>> made in Mexico.
>
>Reminds me that TB use to have an "enchirito" in the 70's. I remember
>it have three clices of black olive on it. I wonder what the hell THAT
>was, and also what it was INTENDED to be.

See here
http://tinyurl.com/buzydkk
Janet US

On Fri, 12 Apr 2013 01:41:19 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> news
> > On Thu, 11 Apr 2013 21:47:51 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> >> > > wrote:
> >> >
> >> >> Tostadas can come in all sizes. I've had tiny ones. But they use a
> >> >> thin corn tortilla. The Chalupa seems to have a thicker one make like
> >> >> a
> >> >> Sope or Sopita or even a Gordita that hasn't been filled. There is
> >> >> also
> >> >> something called a Papusa. Or maybe it's a Pupusa. I was going to
> >> >> try
> >> >> that
> >> >> last Sat. But we couldn't get into the restaurant. They were packed.
> >> >> Had
> >> >> my taste buds all set to try that and some Posole. But it was not to
> >> >> be.
> >> >> Maybe this Saturday.
> >> >>
> >> >
> >> > I am very familiar with what a pupusa is and it's not anywhere near a
> >> > chalupa/tostada/sope; but I am having trouble defining the differences
> >> > between the others. Googling "gordita" - it looks like another Taco
> >> > Bell creation, so I have no interest in knowing anything more about
> >> > that one.
> >>
> >> I think that Taco Bell did use that name but that's not what a real one
> >> is.
> >> They take Masa Harina. I did make them. I think the only other
> >> ingredient
> >> was water. You form them into balls, then flatten them a bit and fry
> >> them
> >> in a little oil. I pan fried them. They don't get crisp like a crisp
> >> taco
> >> shell but they are also not as soft as a corn tortilla. They will puff
> >> up
> >> as you fry them. Then you split them open and fill them. They're very
> >> good
> >> but very filling!
> >>
> > I have absolutely no idea what you're talking about now. Sorry, but I
> > know that whatever it is you're trying to describe isn't a pupusa. It
> > sounds like a sopapilla made with masa, but I can't imagine something
> > like that working.
>
> Lemme see if I can find the recipe that I used.
>
> This is the first one I pulled up. Had I seen this, I would have known how
> big to make them. I don't remember putting salt in mine but maybe I did.
>
> http://www.lacocinadeleslie.com/2010/03/gorditas.html

So a Gordita is a thick tortilla? We have a local tortilla brand (La
Palma) that makes the thick ones, but they are just called "hand made"
tortillas" (vs the thinner machine made).
>
> This recipe is for pupusas.
>
> http://www.whats4eats.com/breads/pupusas-recipe
>
> No salt in this but as you can see, the ingredients are the same. But this
> one calls for you to cook it *with* the filling in it. I don't think this
> is always the case because the taqueria where I saw them sells them with no
> filling in them. They are cooked in a greased skillet which is how I did my
> Gorditas but it does say that they are often deep fried.
>
I've never heard of pupusas being sold without a filling. They
wouldn't be a pupusa if they were, they'd be called something else and
I've never come across any around here (or anywhere else for that
matter) that have been deep fried.

BTW: I really liked both the links you posted, thanks.

--
Food is an important part of a balanced diet.

On Fri, 12 Apr 2013 08:05:12 -0600, Janet Bostwick
> wrote:

> On Thu, 11 Apr 2013 20:16:14 -0700, sf > wrote:
>
> >
> >I am very familiar with what a pupusa is and it's not anywhere near a
> >chalupa/tostada/sope; but I am having trouble defining the differences
> >between the others. Googling "gordita" - it looks like another Taco
> >Bell creation, so I have no interest in knowing anything more about
> >that one.
>
> Not a Taco Bell creation, several variations out there depending upon
> region of origination http://tinyurl.com/2448jt
> In my area, I am most familiar with the one made with a flour tortilla
> that is deep fried. Others are made with masa. Fillings vary.
> Janet US

Thanks. Now I *know* I've never seen gordita on a menu or seen anyone
served one. Apparently they are not a popular item in the places
where I eat... which are often run by Salvadorans.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 12 Apr 2013 01:41:19 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> news
>> > On Thu, 11 Apr 2013 21:47:51 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
>> >> > > wrote:
>> >> >
>> >> >> Tostadas can come in all sizes. I've had tiny ones. But they use
>> >> >> a
>> >> >> thin corn tortilla. The Chalupa seems to have a thicker one make
>> >> >> like
>> >> >> a
>> >> >> Sope or Sopita or even a Gordita that hasn't been filled. There is
>> >> >> also
>> >> >> something called a Papusa. Or maybe it's a Pupusa. I was going to
>> >> >> try
>> >> >> that
>> >> >> last Sat. But we couldn't get into the restaurant. They were
>> >> >> packed.
>> >> >> Had
>> >> >> my taste buds all set to try that and some Posole. But it was not
>> >> >> to
>> >> >> be.
>> >> >> Maybe this Saturday.
>> >> >>
>> >> >
>> >> > I am very familiar with what a pupusa is and it's not anywhere near
>> >> > a
>> >> > chalupa/tostada/sope; but I am having trouble defining the
>> >> > differences
>> >> > between the others. Googling "gordita" - it looks like another Taco
>> >> > Bell creation, so I have no interest in knowing anything more about
>> >> > that one.
>> >>
>> >> I think that Taco Bell did use that name but that's not what a real
>> >> one
>> >> is.
>> >> They take Masa Harina. I did make them. I think the only other
>> >> ingredient
>> >> was water. You form them into balls, then flatten them a bit and fry
>> >> them
>> >> in a little oil. I pan fried them. They don't get crisp like a crisp
>> >> taco
>> >> shell but they are also not as soft as a corn tortilla. They will
>> >> puff
>> >> up
>> >> as you fry them. Then you split them open and fill them. They're
>> >> very
>> >> good
>> >> but very filling!
>> >>
>> > I have absolutely no idea what you're talking about now. Sorry, but I
>> > know that whatever it is you're trying to describe isn't a pupusa. It
>> > sounds like a sopapilla made with masa, but I can't imagine something
>> > like that working.
>>
>> Lemme see if I can find the recipe that I used.
>>
>> This is the first one I pulled up. Had I seen this, I would have known
>> how
>> big to make them. I don't remember putting salt in mine but maybe I did.
>>
>> http://www.lacocinadeleslie.com/2010/03/gorditas.html
>
> So a Gordita is a thick tortilla? We have a local tortilla brand (La
> Palma) that makes the thick ones, but they are just called "hand made"
> tortillas" (vs the thinner machine made).

They're not just thick but have a pocket in them like a pita.
>>
>> This recipe is for pupusas.
>>
>> http://www.whats4eats.com/breads/pupusas-recipe
>>
>> No salt in this but as you can see, the ingredients are the same. But
>> this
>> one calls for you to cook it *with* the filling in it. I don't think
>> this
>> is always the case because the taqueria where I saw them sells them with
>> no
>> filling in them. They are cooked in a greased skillet which is how I did
>> my
>> Gorditas but it does say that they are often deep fried.
>>
> I've never heard of pupusas being sold without a filling. They
> wouldn't be a pupusa if they were, they'd be called something else and
> I've never come across any around here (or anywhere else for that
> matter) that have been deep fried.
>
> BTW: I really liked both the links you posted, thanks.

Great!

"sf" > wrote in message
...
> On Fri, 12 Apr 2013 08:05:12 -0600, Janet Bostwick
> > wrote:
>
>> On Thu, 11 Apr 2013 20:16:14 -0700, sf > wrote:
>>
>> >
>> >I am very familiar with what a pupusa is and it's not anywhere near a
>> >chalupa/tostada/sope; but I am having trouble defining the differences
>> >between the others. Googling "gordita" - it looks like another Taco
>> >Bell creation, so I have no interest in knowing anything more about
>> >that one.
>>
>> Not a Taco Bell creation, several variations out there depending upon
>> region of origination http://tinyurl.com/2448jt
>> In my area, I am most familiar with the one made with a flour tortilla
>> that is deep fried. Others are made with masa. Fillings vary.
>> Janet US
>
> Thanks. Now I *know* I've never seen gordita on a menu or seen anyone
> served one. Apparently they are not a popular item in the places
> where I eat... which are often run by Salvadorans.

I only know of the one place here that sells them.

On 2013-04-11 20:59:15 +0000, Ema Nymton said:

> On 4/11/2013 2:32 PM, gtr wrote:
>
>> I think where you are in the world defines what "chalupa" means. I
>> don't think they are the same as tostadas because a tostada is more or
>> less a toasted tortilla. A chalupa is a thin shmeer of masa that has
>> been toasted into a a slightly cupped shape. They seem to call them
>> huarache too, if the shape is more oblong than round.
>
> Huraches are thick and shaped like a shoe, a tostada is crunchy.

Doesn't conflict with anything I said.

On 2013-04-12 14:08:35 +0000, Janet Bostwick said:

> On Thu, 11 Apr 2013 12:35:28 -0700, gtr > wrote:
>
>> On 4/11/2013 8:51 AM, barbie gee wrote:
>>> <http://en.wikipedia.org/wiki/Sope>
>>>
>>> In addition, I think we need to keep in mind that there are regional
>>> differences in what foods are named, both here in the US and in the
>>> countries they came from originally.
>>>
>>> For sure, a Taco Bell "chalupa" would have ZERO resemblance to a chalupa
>>> made in Mexico.
>>
>> Reminds me that TB use to have an "enchirito" in the 70's. I remember
>> it have three clices of black olive on it. I wonder what the hell THAT
>> was, and also what it was INTENDED to be.
>
> See here
> http://tinyurl.com/buzydkk

That explains it all.

"Sqwertz" > wrote in message
...
> On Thu, 11 Apr 2013 15:52:36 -0700, Julie Bove wrote:
>
>> Sqwertz wrote:
>>> On Wed, 10 Apr 2013 09:42:19 -0700, Julie Bove wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>>> What is a Chalupa to you?
>>>>>
>>>>> An annoying little chihuahua dog.
>>>>
>>>> They're not annoying! They're cute!
>>>
>>> And they stink, too.
>>
>> I've never actually smelled a stinky one and we had a lot of neighbors
>> who
>> had them on Staten Island.
>
> Chihuahuas are notoriously stinky. A web search on "stinky chihuahua"
> will provide you hours of reading enjoyment.

I will look.