"Dimitri" > wrote

> "Nancy Young" > wrote

>> that. As far as authentic Mexican food, the closest I ever came to it
>> was
>> a few days in San Diego, and that was close only in proximity. I did eat
>> at one Mexican restaurant, but I don't remember it as being different
>> from
>> the 'Mexican' places we have up here in Jersey. The place was in Old
>> Town,
>> I don't know if that's known for real mexican food.

> The tamale factory perhaps?

No, it wasn't there, I have seen that on tv. It was a restaurant on the
corner,
seemed to me right on the very edge of Old Town. Mariachi band included.
Why I remember this, I don't know, it had a tree growing in the parking lot.
Right in the middle of the asphalt.

For some reason I think a scene in a Tom Cruise film was there, either there
or at a taco stand over by the tourist village place. (smile) So very
descriptive.

nancy

"Dan Abel" > wrote in message
...
>
> Being gringos, when we make tacos at home we use hamburger and hard
> shells.

You should be ashamed of yourself Dan! <grin>

Charlie, not a gringo and not an Anglo, but a taco lover.

"Nancy Young" > wrote in message
...
>
>
> Very interesting reading, thanks. I'm pretty sure the fajitas I order are
> either skirt or flank steak. Wouldn't put money on it, but they taste
like
> that. As far as authentic Mexican food, the closest I ever came to it was
> a few days in San Diego, and that was close only in proximity. I did eat
> at one Mexican restaurant, but I don't remember it as being different from
> the 'Mexican' places we have up here in Jersey. The place was in Old
Town,
> I don't know if that's known for real mexican food.
>
> Thanks for the interesting reading.
>
> nancy

The major "Mexican" restaurants in Old Town are now gone. The concessions
were given to an East Coast concession company instead of the very
successful local operator (it is a State Park). The only one left is the Old
Town Mexican Cafe which is OK, but not great. At least one of the major Old
Town Mexican restaurants has moved into new quarters, but the reviews have
been poor. The most famous "Mexican" restaurant was Casa Bandini which was
popular not only with tourists but also with locals. It is probably where
you ate. These are all a mixture of Tex-Mex and Cal-Mex cuisines. Real
Mexican food is available, but pretty much only at taquarias and a couple of
very high priced and snooty restaurants. It is almost the same in Tijuana I
understand. I love real Cal-Mex foods and used to have a couple of favorites
but they have all gone down in quality. In some small towns there are still
restaurants that serve real Mexican and Cal-Mex food of good quality. In
Sandy Eggo, it seems that the Taco Bell culture is prevailing. There are
many taco stands where good tacos and burritos can be found. The best
Mexican food I've ever had was in Santa Barbara. La Super Rica Taquiera
where Julia Child could be found. Easy to find: a small white building on La
Paz Ave. with a long line extending out to the sidewalk. Amazingly good!

Charlie

"Denny Wheeler" > wrote in message
...
> On Wed, 05 Oct 2005 19:22:43 GMT,
> (S'mee) wrote:
>
> >
> >Aren't soft tacos are usually made with flour tortillas...?
>
> Yup. Corn tortillas would fall apart.
>

Tacos are ONLY made with corn tortillas. There are other similar foods that
can be made with flour tortillas, but not tacos.

Crisp tortillas are almost exclusively an American thing. In Cal-Mex
cooking, only one kind of taco is crisp and that is deep fried East L. A.
style tacos. In Tex-Mex cooking I can't address the crisp taco thing as it
is a cuisine that I am somewhat familiar with, but have not cooked nor
particularly studied.

For those of you not familiar with the subgenera of Mexican cuisine, there
are distinct qualities in the following groups: Mexican ( in all of it's
local versions), Tex-Mex, New Mex-Mex, AZ-Mex and Cal-Mex. Cal-Mex and
AZ-Mex are very similar in some ways, but AZ-Mex is also closely related to
New Mex-Mex. Tex-Mex pretty much stands alone, but influences all _-Mex
foods nowadays -- especially outside the border states.

Just in case you wondered, Cal-Mex is a direct descendant from Spanish
Rancho cooking with no influence from local Indians and a very late
influence from Mexican cooking. The influence of Mexican cooking on Cal-Mex
came mostly in the last half of the 20th century with the arrival of large
numbers of migrant workers from Mexico. Only in California's Imperial County
and farm areas of Southern California and the Central Valley does Cal-Mex
have a relationship to AZ-Mex because the Mexican laborers in these areas
came from the same areas of Mexico for the most part. These are different
than the Mexican influences in New Mexico and Texas. California is similar
to Baja California in that new workers have come mostly from Sonora and
Jalisco.

Charlie

One time on Usenet, "Charles Gifford" > said:
> "Denny Wheeler" > wrote in message
> ...
> > On Wed, 05 Oct 2005 19:22:43 GMT,
> > (S'mee) wrote:
> >
> > >
> > >Aren't soft tacos are usually made with flour tortillas...?
> >
> > Yup. Corn tortillas would fall apart.
> >
>
> Tacos are ONLY made with corn tortillas. There are other similar foods that
> can be made with flour tortillas, but not tacos.
>
> Crisp tortillas are almost exclusively an American thing. In Cal-Mex
> cooking, only one kind of taco is crisp and that is deep fried East L. A.
> style tacos. In Tex-Mex cooking I can't address the crisp taco thing as it
> is a cuisine that I am somewhat familiar with, but have not cooked nor
> particularly studied.

<snip>

Sorry, I tend to forget that there are many more cuisines here in
the U.S. than those with which I happen to be familiar. I'm used to
local "Mexican" food -- from the Pacific Northwest (PNW-Mex?):

http://www.tacotime.com/

"...begin franchising the concept in the Western Washington area. So,
in 1962, just two years after the company's initial debut, the first
TacoTime franchise opened in Tacoma, Washington."

Thanks for the info, Charlie... :-)


--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~

"S'mee" > wrote in message
...
>
> Sorry, I tend to forget that there are many more cuisines here in
> the U.S. than those with which I happen to be familiar. I'm used to
> local "Mexican" food -- from the Pacific Northwest (PNW-Mex?):

Heh, heh! It does get confusing Jani! I had an excellent "Mexican" dinner in
Salem, OR once. While the food was familiar, it was different than I was
used to. I supposed that the owners came from Mexico via Texas. However I
like your suggestion of PNW-Mex! That would certainly explain the difference
in the food! It was different for me, but very good. They also had cerveza
Superior which couldn't possibly hurt my good attitude after a long drive
that day!

Charlie

In article . com>,
" > wrote:

> Dan Abel wrote:

> > meat, chopped onions, cilantro and salsa. There are often two kinds of
> > beef (carne asada and machaca), two kinds of pork (al pastor and
> > carnitas), two kinds of chicken (shredded and grilled), along with
> > brains and tongue. Many of the Hispanic customers at local Mexican

> shredded. Can you still get brains there, Dan? I thought they stopped
> allowing them nationwide for fear of vCJD.


I have no brains myself.

:-)

So I don't know what they actually sell, but the menu in the window
shows:

carne asada
pollo
al pastor
chorizo
pollo asado
carnitas
molida
pescado
lengua
cabeza
seso
tripita
buche

So, they claim to sell brains.

Bubbabob wrote:

> ~patches~ > wrote:
>
>
>
>>Not really, the kebab has slices of tomatoes, the meat is sliced not
>>ground, and I don't see any cheese. The kebab is served in pocket bread
>>not a hard shell like tacos. Check this website and you will see other
>>differences http://en.wikipedia.org/wiki/D%C3%B6ner_Kebab The kebab
>>does look good though.
>>
>
>
> Tacos can be either hard or soft and the meat can be shredded instead of
> ground. The meat can be beef, pork, chicken, fish or lamb. Lots of variants
> exist if you're eating them in real taco country.

Already covered in another reply acknowledging both hard & soft shells.
We aren't eating in real taco country. The best we can get is Taco
Bell or Chi Chi's I had a couple in Las Vegas but they were hard
shelled. I make them at home using hard shells for those who want them
and soft shells for those who want them. Either work for us. We use
beef for tacos but have used gr pork or turkey for nachos. We are on
our second batch of home canned taco hot sauce. The recipe is very
good. I do up about 9 - 250 ml jars at a time but use the hot sauce for
more than just tacos.

Bubbabob wrote:

> Sour cream on a fajita is some sort of sorry Arizona/California
> ruination of what is essentially a Tex/Mex dish. Guacamole and salsa
> are OK, though.

As of yet, I have not tried fajitas with sour cream, but I like them
with peppers and onions, shredded cheese is OK too.

Becca

Dan Abel > wrote:

> carne asada
> pollo
> al pastor
> chorizo
> pollo asado
> carnitas
> molida
> pescado
> lengua
> cabeza
> seso
> tripita
> buche

Looks like a fine selection, especially the last two choices which I'd
order any time. Maybe lengua, too, but in my extremely limited
experience, it tends to be bland in tacos.

Victor

On Mon, 10 Oct 2005 23:54:45 +0200, Victor Sack wrote:

> Dan Abel > wrote:
>
> > carne asada
> > pollo
> > al pastor
> > chorizo
> > pollo asado
> > carnitas
> > molida
> > pescado
> > lengua
> > cabeza
> > seso
> > tripita
> > buche
>
> Looks like a fine selection, especially the last two choices which I'd
> order any time. Maybe lengua, too, but in my extremely limited
> experience, it tends to be bland in tacos.
>
I don't remember seeing the words seso, tripita, and buche on a
menu... or molida (which I assume is gound beef). What are they?

In article >,
sf > wrote:

> On Mon, 10 Oct 2005 23:54:45 +0200, Victor Sack wrote:
>
> > Dan Abel > wrote:
> >
> > > carne asada
> > > pollo
> > > al pastor
> > > chorizo
> > > pollo asado
> > > carnitas
> > > molida
> > > pescado
> > > lengua
> > > cabeza
> > > seso
> > > tripita
> > > buche
> >
> > Looks like a fine selection, especially the last two choices which I'd
> > order any time. Maybe lengua, too, but in my extremely limited
> > experience, it tends to be bland in tacos.
> >
> I don't remember seeing the words seso, tripita, and buche on a
> menu... or molida (which I assume is gound beef). What are they?

My pen wasn't working too well, and I was writing with the paper held
against the window, so I may not have gotten the words spelled correctly.

Molida is in fact ground beef. Seso is brains. I'm assuming that
tripita is tripe, but I'm just guessing here. I have no clue what
"buche" is. The first few had English translations, but the last ones
didn't (maybe they didn't want to scare off us gringos?).

> > > carne asada (marinated and stir-fried beef, often chuck)
> > > pollo (shredded chicken, pretty much stewed)
> > > al pastor (pork)
> > > chorizo (pork sausage)
> > > pollo asado (grilled chicken)
> > > carnitas (sort of deep-fried pork, very tasty)
> > > molida (hamburger)
> > > pescado (fish)
> > > lengua (tongue)
> > > cabeza (head)
> > > seso (brains)
> > > tripita
> > > buche

Dan Abel wrote:

> Molida is in fact ground beef. Seso is brains. I'm assuming that
> tripita is tripe, but I'm just guessing here. I have no clue what
> "buche" is.

Buche is cheeks.

Becca

Becca wrote:
> Dan Abel wrote:
>
> > Molida is in fact ground beef. Seso is brains. I'm assuming that
> > tripita is tripe, but I'm just guessing here. I have no clue what
> > "buche" is.
>
> Buche is cheeks.
>
And 'al pastor' is a marinated, rotisserie roasted pork. Wonderful
stuff. -aem

Dan Abel > wrote:

> sf > wrote:
> > >
> > I don't remember seeing the words seso, tripita, and buche on a
> > menu... or molida (which I assume is gound beef). What are they?
>
> Molida is in fact ground beef. Seso is brains.

Also often "sesos", plural.

> I'm assuming that
> tripita is tripe, but I'm just guessing here.

Intestines, actually.

> I have no clue what
> "buche" is.

I used to to think it is "throat tripe", but it is actually pig stomach
- and very tasty it is, too.

Victor

On Tue, 11 Oct 2005 04:07:38 GMT, Dan Abel wrote:

> Molida is in fact ground beef. Seso is brains. I'm assuming that
> tripita is tripe, but I'm just guessing here. I have no clue what
> "buche" is. The first few had English translations, but the last ones
> didn't (maybe they didn't want to scare off us gringos?).

Thanks... I've seen cabeza on every meny, but don't remember noticing
seso.... so I've always assumed they meant brains when they say
cabeza. Now I need to take a better look the next time I see a menu
and check for seso, tripita and buche. I'm pretty sure they have
tripe, but I don't remember what it's called (obviously I don't order
it).


sf
who ate menudo ONCE and hated the tripe part, although the rest was
pretty darned good

In article >,
sf > wrote:

> On Tue, 11 Oct 2005 04:07:38 GMT, Dan Abel wrote:

> Thanks... I've seen cabeza on every meny, but don't remember noticing
> seso.... so I've always assumed they meant brains when they say
> cabeza.

"Cabeza" is "head". That includes brains, tongue, cheeks and ears. And
whatever else is in a head. Having posted that, I'm glad I've had
dinner already, because my apetite is gone!

I usually order the shredded chicken, sometimes the carnitas.

Victor Sack wrote:
> Dan Abel > wrote:
>
>
>> sf > wrote:
>>
>>>>
>>>
>>>I don't remember seeing the words seso, tripita, and buche on a
>>>menu... or molida (which I assume is gound beef). What are they?
>>
>>Molida is in fact ground beef. Seso is brains.
>
>
> Also often "sesos", plural.
>
>
>> I'm assuming that
>>tripita is tripe, but I'm just guessing here.
>
>
> Intestines, actually.
>
>
>> I have no clue what
>>"buche" is.
>
>
> I used to to think it is "throat tripe", but it is actually pig stomach
> - and very tasty it is, too.
>
> Victor

Bubba Vic, What is "throat tripe"? I looked into my throat, but there
is nothing I could see that could be called tripe. Is "buche" the
same as "Saumagen"? I still have my tin. (

I have never eaten a Taco. Nor many other Mexican things. I am
afraid that they will be too spicy. I ate chili once, many, many
years ago. In a place called "Victor's Cafe", on the Upper West Side.
It was spicy and I only ate a forkful. My mouth and tongue were a
mess of blisters. The place still exists, or did a few years ago, but
I believe they have moved to a different building.

In article >,
(Victor Sack) wrote:

> Margaret Suran > wrote:

> > I have never eaten a Taco. Nor many other Mexican things. I am
> > afraid that they will be too spicy.
>
> Tacos, as such, are never spicy, at least in my experience. They are
> often served with spicy salsa (as well as other things) on the side, but
> you are not obligated to use it.


Most better quality Mexican food that I've encountered has not been
spicy. The farther you get from Mexico, the more the tendency to
overspice Mexican food. As Victor posted, generally one or more hot
salsas are on the table to up the heat.

Also, if you look like a gringo, they will often ask before adding salsa
in the kitchen. And if you aren't familiar with a place, just ask.
They'll either warn you that it's hot, or give you the option.


> > I ate chili once, many, many
> > years ago. In a place called "Victor's Cafe", on the Upper West Side.
> > It was spicy and I only ate a forkful. My mouth and tongue were a
> > mess of blisters.


Of course, chili isn't Mexican food at all.

In >, on 10/13/05
at 12:14 AM, Dan Abel > said:

>In article >,
> (Victor Sack) wrote:

>> Margaret Suran > wrote:

>> > I have never eaten a Taco. Nor many other Mexican things. I am
>> > afraid that they will be too spicy.
>>
>> Tacos, as such, are never spicy, at least in my experience. They are
>> often served with spicy salsa (as well as other things) on the side, but
>> you are not obligated to use it.


>Most better quality Mexican food that I've encountered has not been
>spicy. The farther you get from Mexico, the more the tendency to
>overspice Mexican food. As Victor posted, generally one or more hot
>salsas are on the table to up the heat.

My experiences in Mexico differ from yours. There are dishes that may be
very spicy in Mexico. I ran into a picadillo in the Chapalita area of
Guadalajara that almost took my head off and I am somewhat used to hot
food.

It is true that many Mexicans do not eat spicy, let alone hot, foods. My
colleagues were suprised that I ate jalapeños and a couple of them did
not.


>Also, if you look like a gringo, they will often ask before adding salsa
>in the kitchen. And if you aren't familiar with a place, just ask.
>They'll either warn you that it's hot, or give you the option.

Unless, of course, it is an overbearing and obnoxious gringo. ;->

jim

-----------------------------------------------------------

-----------------------------------------------------------

Margaret Suran > wrote:

> Victor Sack wrote:
> > Dan Abel > wrote:
> >
> >> sf > wrote:
> >
> >> I have no clue what "buche" is.
> >
> > I used to to think it is "throat tripe", but it is actually pig stomach
> > - and very tasty it is, too.
>
> Bubba Vic, What is "throat tripe"?

It was someone's mistranslation and misidentification of buche being
pig's throat parts.

> I looked into my throat, but there
> is nothing I could see that could be called tripe.

Nor does anything like that ever comes out of it.

> Is "buche" the
> same as "Saumagen"?

It is exactly the same thing, but, being in a different context, bnoth
linguistically and culinarily, differently prepared.

> I still have my tin. (

I believe yours is stuffed Saumagen and is somewhat akin to a coarse
pté that can be eaten cold or fried up in a pan.

> I have never eaten a Taco. Nor many other Mexican things. I am
> afraid that they will be too spicy.

Tacos, as such, are never spicy, at least in my experience. They are
often served with spicy salsa (as well as other things) on the side, but
you are not obligated to use it.

> I ate chili once, many, many
> years ago. In a place called "Victor's Cafe", on the Upper West Side.
> It was spicy and I only ate a forkful. My mouth and tongue were a
> mess of blisters.

Yeah, right!

Bubba Vic