On 2016-01-19 3:51 PM, Janet B wrote:

>
> Mexican food is not just something made with tortillas.


It is around here.


> That would be
> like saying US food is sandwiches. Mexico is a huge country that
> reflects the heritage of different areas and the food stuffs grown
> there

"Janet B" > wrote in message
...
> On Tue, 19 Jan 2016 21:10:32 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>
>>> Mexican food is not just something made with tortillas. That would be
>>> like saying US food is sandwiches. Mexico is a huge country that
>>> reflects the heritage of different areas and the food stuffs grown
>>> there
>>
>>Oh yes, I can understand that, but are the 'snack/sandwich' type foods
>>that
>>we regularly hear about here not similar.
>
> Yes, if you are eating at one of the fast food places. If you are
> going to a Mexican restaurant it can be vastly different, limited only
> by what the cook's background dictates what to put into a sandwich or
> tortilla. Mexican food uses all forms of protein in all the ways it
> can be cooked. Also vegetables and fruits, cooked or raw. Sauces and
> seasonings vary and may or may not be present and may or may not be
> spicy. Remember the Shepherd's Pie debate? )

lol I do indeed)) I think I would be nervous that something (new to me)
might be spicy and would be wasted! I can hear you say, 'you could ask the
waiter', but what is spicy to me is probably not at all spicy to a
Mexican)



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Janet B" > wrote in message
> ...
>> On Tue, 19 Jan 2016 21:10:32 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Janet B" > wrote in message
...
>>>
>>>> Mexican food is not just something made with tortillas. That would be
>>>> like saying US food is sandwiches. Mexico is a huge country that
>>>> reflects the heritage of different areas and the food stuffs grown
>>>> there
>>>
>>>Oh yes, I can understand that, but are the 'snack/sandwich' type foods
>>>that
>>>we regularly hear about here not similar.
>>
>> Yes, if you are eating at one of the fast food places. If you are
>> going to a Mexican restaurant it can be vastly different, limited only
>> by what the cook's background dictates what to put into a sandwich or
>> tortilla. Mexican food uses all forms of protein in all the ways it
>> can be cooked. Also vegetables and fruits, cooked or raw. Sauces and
>> seasonings vary and may or may not be present and may or may not be
>> spicy. Remember the Shepherd's Pie debate? )
>
> lol I do indeed)) I think I would be nervous that something (new to me)
> might be spicy and would be wasted! I can hear you say, 'you could ask
> the waiter', but what is spicy to me is probably not at all spicy to a
> Mexican)

Most Mexican food is not spicy at all. But the sauces on the side can be.

Doris, to me, nearly all the Mexican food that has been made for
typical American taste buds has the same ingredients, and the way
the dish is assembled and how much of each ingredient is included
determines what it is called. I am probably wrong, but my comment
Is based on my experience here in the Midwest. I think differences
are probably more pronounced nearer the border or in areas where
there are more concentrated Mexican-culture communities.

N.

On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> wrote:

>
>Doris, to me, nearly all the Mexican food that has been made for
>typical American taste buds has the same ingredients, and the way
>the dish is assembled and how much of each ingredient is included
>determines what it is called. I am probably wrong, but my comment
>Is based on my experience here in the Midwest. I think differences
>are probably more pronounced nearer the border or in areas where
>there are more concentrated Mexican-culture communities.
>
>N.

I had a taco in Tennessee at the local Mexican fast food place a time
ago.. It was a tortilla, boiled rice with something to make it
reddish, fried hamburger crumbles, topped with a bit of processed
cheese, lettuce and a piece of tomato. The place was run by people of
obvious Latino extraction. All the local cops ate there. Everyone
thought it was wonderful. I never did understand what was going on
with that place. Either the owners knew that they would never be able
to sell real Mexican food to the locals or the owners had been in the
middle south so long that they forgot their food heritage. There were
bottles of ketchup on the table.
Janet US

"Janet B" > wrote in message
...
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>>Doris, to me, nearly all the Mexican food that has been made for
>>typical American taste buds has the same ingredients, and the way
>>the dish is assembled and how much of each ingredient is included
>>determines what it is called. I am probably wrong, but my comment
>>Is based on my experience here in the Midwest. I think differences
>>are probably more pronounced nearer the border or in areas where
>>there are more concentrated Mexican-culture communities.
>>
>>N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.

<g> but they found what sells in their area That is good business for
them

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 20, 2016 at 9:39:51 AM UTC-6, Janet B wrote:
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
> >
> >Doris, to me, nearly all the Mexican food that has been made for
> >typical American taste buds has the same ingredients, and the way
> >the dish is assembled and how much of each ingredient is included
> >determines what it is called. I am probably wrong, but my comment
> >Is based on my experience here in the Midwest. I think differences
> >are probably more pronounced nearer the border or in areas where
> >there are more concentrated Mexican-culture communities.
> >
> >N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
>
I've had excellent Mexican food in Memphis.

http://www.yellowpages.com/memphis-t...60?lid=2832460
>
> Janet US

--Bryan

On 1/20/2016 10:39 AM, Janet B wrote:
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>> Doris, to me, nearly all the Mexican food that has been made for
>> typical American taste buds has the same ingredients, and the way
>> the dish is assembled and how much of each ingredient is included
>> determines what it is called. I am probably wrong, but my comment
>> Is based on my experience here in the Midwest. I think differences
>> are probably more pronounced nearer the border or in areas where
>> there are more concentrated Mexican-culture communities.
>>
>> N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
> Janet US
>
That's what people expect, I suppose. They don't think the locals would
want to eat authentic Mexican food. As long as they were making money
I'm sure they didn't care.

There was this place in Germantown, TN:

http://delimexicana.com/

The owner went out shopping every morning to buy the fresh vegetables
and fruits for the restaurant. The "tacos" were tiny and were not
crunchy hard corn tortillas. They were soft corn tortillas.

http://delimexicana.com/deli-mexicana-germantown

"Our restaurant strives to preserve the integrity of Mexican cooking and
cuisine by refusing to Americanize the process or presentation. The
philosophy of purist methods and techniques and self sourced fresh food
should be obvious when you eat!"

This was years ago but I remember the owner saying saying he hoped his
son would take over the business and carry on this particular type of
fresh Mexican food. I got the impression (from the son, who was working
there while going to college) he was not really interested in running a
restaurant.

The couple of times I ate there there was always a good crowd. The food
was excellent. It certainly wasn't "tex mex" or Taco Bell.

Jill

On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
wrote:

>On 1/20/2016 10:39 AM, Janet B wrote:
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>> Doris, to me, nearly all the Mexican food that has been made for
>>> typical American taste buds has the same ingredients, and the way
>>> the dish is assembled and how much of each ingredient is included
>>> determines what it is called. I am probably wrong, but my comment
>>> Is based on my experience here in the Midwest. I think differences
>>> are probably more pronounced nearer the border or in areas where
>>> there are more concentrated Mexican-culture communities.
>>>
>>> N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>> Janet US
>>
>That's what people expect, I suppose. They don't think the locals would
>want to eat authentic Mexican food. As long as they were making money
>I'm sure they didn't care.
>
>There was this place in Germantown, TN:
>
>http://delimexicana.com/
>
>The owner went out shopping every morning to buy the fresh vegetables
>and fruits for the restaurant. The "tacos" were tiny and were not
>crunchy hard corn tortillas. They were soft corn tortillas.
>
>http://delimexicana.com/deli-mexicana-germantown
>
>"Our restaurant strives to preserve the integrity of Mexican cooking and
>cuisine by refusing to Americanize the process or presentation. The
>philosophy of purist methods and techniques and self sourced fresh food
>should be obvious when you eat!"
>
>This was years ago but I remember the owner saying saying he hoped his
>son would take over the business and carry on this particular type of
>fresh Mexican food. I got the impression (from the son, who was working
>there while going to college) he was not really interested in running a
>restaurant.
>
>The couple of times I ate there there was always a good crowd. The food
>was excellent. It certainly wasn't "tex mex" or Taco Bell.
>
>Jill

That sounds terrific, I wish I had the chance to eat there.
Janet US

On Wednesday, January 20, 2016 at 10:21:42 AM UTC-6, Janet B wrote:
> On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
> wrote:
>
> >On 1/20/2016 10:39 AM, Janet B wrote:
> >> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> >> > wrote:
> >>
> >>>
> >>> Doris, to me, nearly all the Mexican food that has been made for
> >>> typical American taste buds has the same ingredients, and the way
> >>> the dish is assembled and how much of each ingredient is included
> >>> determines what it is called. I am probably wrong, but my comment
> >>> Is based on my experience here in the Midwest. I think differences
> >>> are probably more pronounced nearer the border or in areas where
> >>> there are more concentrated Mexican-culture communities.
> >>>
> >>> N.
> >>
> >> I had a taco in Tennessee at the local Mexican fast food place a time
> >> ago.. It was a tortilla, boiled rice with something to make it
> >> reddish, fried hamburger crumbles, topped with a bit of processed
> >> cheese, lettuce and a piece of tomato. The place was run by people of
> >> obvious Latino extraction. All the local cops ate there. Everyone
> >> thought it was wonderful. I never did understand what was going on
> >> with that place. Either the owners knew that they would never be able
> >> to sell real Mexican food to the locals or the owners had been in the
> >> middle south so long that they forgot their food heritage. There were
> >> bottles of ketchup on the table.
> >> Janet US
> >>
> >That's what people expect, I suppose. They don't think the locals would
> >want to eat authentic Mexican food. As long as they were making money
> >I'm sure they didn't care.
> >
> >There was this place in Germantown, TN:
> >
> >http://delimexicana.com/
> >
> >The owner went out shopping every morning to buy the fresh vegetables
> >and fruits for the restaurant. The "tacos" were tiny and were not
> >crunchy hard corn tortillas. They were soft corn tortillas.
> >
> >http://delimexicana.com/deli-mexicana-germantown
> >
> >"Our restaurant strives to preserve the integrity of Mexican cooking and
> >cuisine by refusing to Americanize the process or presentation. The
> >philosophy of purist methods and techniques and self sourced fresh food
> >should be obvious when you eat!"
> >
> >This was years ago but I remember the owner saying saying he hoped his
> >son would take over the business and carry on this particular type of
> >fresh Mexican food. I got the impression (from the son, who was working
> >there while going to college) he was not really interested in running a
> >restaurant.
> >
> >The couple of times I ate there there was always a good crowd. The food
> >was excellent. It certainly wasn't "tex mex" or Taco Bell.
> >
> >Jill
>
> That sounds terrific, I wish I had the chance to eat there.
>
If you visit Memphis--
http://civilrightsmuseum.org/

Their art museum (Brooks) is nice too.
>
> Janet US

--Bryan

On 1/20/2016 11:21 AM, Janet B wrote:
> On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
> wrote:
>
>> There was this place in Germantown, TN:
>>
>> http://delimexicana.com/
>>
>>
>> http://delimexicana.com/deli-mexicana-germantown
>>
>> "Our restaurant strives to preserve the integrity of Mexican cooking and
>> cuisine by refusing to Americanize the process or presentation. The
>> philosophy of purist methods and techniques and self sourced fresh food
>> should be obvious when you eat!"
>>
>> This was years ago but I remember the owner saying saying he hoped his
>> son would take over the business and carry on this particular type of
>> fresh Mexican food. I got the impression (from the son, who was working
>> there while going to college) he was not really interested in running a
>> restaurant.
>>
>> The couple of times I ate there there was always a good crowd. The food
>> was excellent. It certainly wasn't "tex mex" or Taco Bell.
>>
>> Jill
>
> That sounds terrific, I wish I had the chance to eat there.
> Janet US
>
I'm sure you would have enjoyed it. I know I did.

The food at Tres Tortugas was not fancy, but it was definitely freshly
made. Oh, and they do make "sandwiches" but that's because it's a
Mexican deli. Go figure. The food tasted great. And it was fresh, not
something sitting on a stove for hours. That's what counts.

Jill

On Wed, 20 Jan 2016 12:39:39 -0500, jmcquown >
wrote:

> The food at Tres Tortugas was not fancy, but it was definitely freshly
> made.

Sounds like a great place to eat.

> Oh, and they do make "sandwiches" but that's because it's a
> Mexican deli. Go figure. The food tasted great. And it was fresh, not
> something sitting on a stove for hours. That's what counts.

Sandwiches are not unknown in Mexico.
http://www.foodnetwork.com/recipes/m...as-recipe.html

--

sf

"Janet B" > wrote in message
...
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>>Doris, to me, nearly all the Mexican food that has been made for
>>typical American taste buds has the same ingredients, and the way
>>the dish is assembled and how much of each ingredient is included
>>determines what it is called. I am probably wrong, but my comment
>>Is based on my experience here in the Midwest. I think differences
>>are probably more pronounced nearer the border or in areas where
>>there are more concentrated Mexican-culture communities.
>>
>>N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
> Janet US

Mexican food typically does not contain carne molida...aka ground beef.
Americanized Mexican food might. Lettuce isn't usually in there either but
cabbage might be.

"jmcquown" > wrote in message
...
> On 1/20/2016 10:39 AM, Janet B wrote:
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>> Doris, to me, nearly all the Mexican food that has been made for
>>> typical American taste buds has the same ingredients, and the way
>>> the dish is assembled and how much of each ingredient is included
>>> determines what it is called. I am probably wrong, but my comment
>>> Is based on my experience here in the Midwest. I think differences
>>> are probably more pronounced nearer the border or in areas where
>>> there are more concentrated Mexican-culture communities.
>>>
>>> N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>> Janet US
>>
> That's what people expect, I suppose. They don't think the locals would
> want to eat authentic Mexican food. As long as they were making money I'm
> sure they didn't care.
>
> There was this place in Germantown, TN:
>
> http://delimexicana.com/
>
> The owner went out shopping every morning to buy the fresh vegetables and
> fruits for the restaurant. The "tacos" were tiny and were not crunchy
> hard corn tortillas. They were soft corn tortillas.
>
> http://delimexicana.com/deli-mexicana-germantown
>
> "Our restaurant strives to preserve the integrity of Mexican cooking and
> cuisine by refusing to Americanize the process or presentation. The
> philosophy of purist methods and techniques and self sourced fresh food
> should be obvious when you eat!"
>
> This was years ago but I remember the owner saying saying he hoped his son
> would take over the business and carry on this particular type of fresh
> Mexican food. I got the impression (from the son, who was working there
> while going to college) he was not really interested in running a
> restaurant.
>
> The couple of times I ate there there was always a good crowd. The food
> was excellent. It certainly wasn't "tex mex" or Taco Bell.
>
> Jill

This summer I bought a huge Mexican food cookbook, not so much for the
recipes but the pictures and stories. There were far more of those than
actual recipes although there were hundreds of recipes. The book was more a
history of Mexican food and how the various foods migrated from one area to
another.

One thing that seems to be common for all parts of Mexico is seafood. That
is also common in Italian food and yet in Mexican or Italian restaurants
here you might see little to no seafood at all. If you do, it might be only
a couple of dishes. Like something with shrimp. I see that this place does
list some seafood/fish dishes.

I remember a recipe that I got from a library cookbook when I was a kid. I
can't remember what it was called but it was something to be served with
drinks. It was merely a dill pickle with tuna. Take a dill pickle, cut it
in half lengthwise, scoop out the middle, fill with tuna and serve. It did
not explain the tuna but I assumed that it would have been canned. This was
a Mexican recipe.

"jmcquown" > wrote in message
...
> On 1/20/2016 11:21 AM, Janet B wrote:
>> On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
>> wrote:
>>
>>> There was this place in Germantown, TN:
>>>
>>> http://delimexicana.com/
>>>
>>>
>>> http://delimexicana.com/deli-mexicana-germantown
>>>
>>> "Our restaurant strives to preserve the integrity of Mexican cooking and
>>> cuisine by refusing to Americanize the process or presentation. The
>>> philosophy of purist methods and techniques and self sourced fresh food
>>> should be obvious when you eat!"
>>>
>>> This was years ago but I remember the owner saying saying he hoped his
>>> son would take over the business and carry on this particular type of
>>> fresh Mexican food. I got the impression (from the son, who was working
>>> there while going to college) he was not really interested in running a
>>> restaurant.
>>>
>>> The couple of times I ate there there was always a good crowd. The food
>>> was excellent. It certainly wasn't "tex mex" or Taco Bell.
>>>
>>> Jill
>>
>> That sounds terrific, I wish I had the chance to eat there.
>> Janet US
>>
> I'm sure you would have enjoyed it. I know I did.
>
> The food at Tres Tortugas was not fancy, but it was definitely freshly
> made. Oh, and they do make "sandwiches" but that's because it's a Mexican
> deli. Go figure. The food tasted great. And it was fresh, not something
> sitting on a stove for hours. That's what counts.

We have a lot of Mexican sandwiches places around here. They might sell
some other things but mostly tortas.

"sf" > wrote in message
...
> On Wed, 20 Jan 2016 12:39:39 -0500, jmcquown >
> wrote:
>
>> The food at Tres Tortugas was not fancy, but it was definitely freshly
>> made.
>
> Sounds like a great place to eat.
>
>> Oh, and they do make "sandwiches" but that's because it's a
>> Mexican deli. Go figure. The food tasted great. And it was fresh, not
>> something sitting on a stove for hours. That's what counts.
>
> Sandwiches are not unknown in Mexico.
> http://www.foodnetwork.com/recipes/m...as-recipe.html

Indeed. They are very common.

One thing I used to love but can not seem to find any more is sopes. I can
find them in a few restaurants but not in the grocery store. What I bought
of course was not the finished dish but the shell, if you can call it that.
I suppose I could look it up and try to make them myself.

https://en.wikipedia.org/wiki/Sope

You can put any sort of toppings you like on these. I just did beans and
then salad type things. No need for the toppings to be spicy.

Ophelia wrote:
>
>
> "Janet B" > wrote in message
> ...
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>>Doris, to me, nearly all the Mexican food that has been made for
>>>typical American taste buds has the same ingredients, and the way
>>>the dish is assembled and how much of each ingredient is included
>>>determines what it is called. I am probably wrong, but my comment
>>>Is based on my experience here in the Midwest. I think differences
>>>are probably more pronounced nearer the border or in areas where
>>>there are more concentrated Mexican-culture communities.
>>>
>>>N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>
><g> but they found what sells in their area That is good business for
> them

In Seattle there are two types of Mexican place -- the kind that serves
food on a giant plate, at least one third of which is covered in a pool
of refried beans with gooey white and or yellow cheese melted into it,
and the kind that doesn't. Fortunately the kind that doesn't is becoming
more common.

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>>> > wrote:
>>>
>>>>
>>>>Doris, to me, nearly all the Mexican food that has been made for
>>>>typical American taste buds has the same ingredients, and the way
>>>>the dish is assembled and how much of each ingredient is included
>>>>determines what it is called. I am probably wrong, but my comment
>>>>Is based on my experience here in the Midwest. I think differences
>>>>are probably more pronounced nearer the border or in areas where
>>>>there are more concentrated Mexican-culture communities.
>>>>
>>>>N.
>>>
>>> I had a taco in Tennessee at the local Mexican fast food place a time
>>> ago.. It was a tortilla, boiled rice with something to make it
>>> reddish, fried hamburger crumbles, topped with a bit of processed
>>> cheese, lettuce and a piece of tomato. The place was run by people of
>>> obvious Latino extraction. All the local cops ate there. Everyone
>>> thought it was wonderful. I never did understand what was going on
>>> with that place. Either the owners knew that they would never be able
>>> to sell real Mexican food to the locals or the owners had been in the
>>> middle south so long that they forgot their food heritage. There were
>>> bottles of ketchup on the table.
>>
>><g> but they found what sells in their area That is good business for
>> them
>
> In Seattle there are two types of Mexican place -- the kind that serves
> food on a giant plate, at least one third of which is covered in a pool
> of refried beans with gooey white and or yellow cheese melted into it,
> and the kind that doesn't. Fortunately the kind that doesn't is becoming
> more common.

LOL well I guess that is *your* taste defined <g>

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 20, 2016 at 2:40:05 PM UTC-6, tert in seattle wrote:
> Ophelia wrote:
> >
> >
> > "Janet B" > wrote in message
> > ...
> >> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> >> > wrote:
> >>
> >>>
> >>>Doris, to me, nearly all the Mexican food that has been made for
> >>>typical American taste buds has the same ingredients, and the way
> >>>the dish is assembled and how much of each ingredient is included
> >>>determines what it is called. I am probably wrong, but my comment
> >>>Is based on my experience here in the Midwest. I think differences
> >>>are probably more pronounced nearer the border or in areas where
> >>>there are more concentrated Mexican-culture communities.
> >>>
> >>>N.
> >>
> >> I had a taco in Tennessee at the local Mexican fast food place a time
> >> ago.. It was a tortilla, boiled rice with something to make it
> >> reddish, fried hamburger crumbles, topped with a bit of processed
> >> cheese, lettuce and a piece of tomato. The place was run by people of
> >> obvious Latino extraction. All the local cops ate there. Everyone
> >> thought it was wonderful. I never did understand what was going on
> >> with that place. Either the owners knew that they would never be able
> >> to sell real Mexican food to the locals or the owners had been in the
> >> middle south so long that they forgot their food heritage. There were
> >> bottles of ketchup on the table.
> >
> ><g> but they found what sells in their area That is good business for
> > them
>
> In Seattle there are two types of Mexican place -- the kind that serves
> food on a giant plate, at least one third of which is covered in a pool
> of refried beans with gooey white and or yellow cheese melted into it,
> and the kind that doesn't. Fortunately the kind that doesn't is becoming
> more common.

I like refried beans. At some places I ask for double beans instead of
rice and beans. At this place, the rice is pretty good.
https://www.facebook.com/ElComalRest...42895185793624

My wife loves their banana leaf tamales.

--Bryan

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>>> > wrote:
>>>
>>>>
>>>>Doris, to me, nearly all the Mexican food that has been made for
>>>>typical American taste buds has the same ingredients, and the way
>>>>the dish is assembled and how much of each ingredient is included
>>>>determines what it is called. I am probably wrong, but my comment
>>>>Is based on my experience here in the Midwest. I think differences
>>>>are probably more pronounced nearer the border or in areas where
>>>>there are more concentrated Mexican-culture communities.
>>>>
>>>>N.
>>>
>>> I had a taco in Tennessee at the local Mexican fast food place a time
>>> ago.. It was a tortilla, boiled rice with something to make it
>>> reddish, fried hamburger crumbles, topped with a bit of processed
>>> cheese, lettuce and a piece of tomato. The place was run by people of
>>> obvious Latino extraction. All the local cops ate there. Everyone
>>> thought it was wonderful. I never did understand what was going on
>>> with that place. Either the owners knew that they would never be able
>>> to sell real Mexican food to the locals or the owners had been in the
>>> middle south so long that they forgot their food heritage. There were
>>> bottles of ketchup on the table.
>>
>><g> but they found what sells in their area That is good business for
>> them
>
> In Seattle there are two types of Mexican place -- the kind that serves
> food on a giant plate, at least one third of which is covered in a pool
> of refried beans with gooey white and or yellow cheese melted into it,
> and the kind that doesn't. Fortunately the kind that doesn't is becoming
> more common.

Yes.