Wayne Lundberg wrote:
> Give it a shot. See if you can bag the prize.
>
> Wayne

As most of the African-Americans who previously inhabated the Lower
Ninth Ward of New Orleans, inside of the levies along the Ponchartrain,
now reside in Houston, a large contengency of Hispanics (mostly Mexican
and Mexican-American) have moved to New Orleans. They arrived to work
in the construction and demolition industries. Now, New Orleans is
finding that there is a new breed of resident. As they grow in numbers
there, there will be combos of cultures and there will evolve La-Mex as
a type of cooking. Gumbo made with cabrito... jambala wrapped in
tortillas and simmered in a chile sauce. Maybe gumbo will be
considered Mexican food some day.

Maybe posters should figure (decide) if this n.g. is about a culture,
or food. Is it about food in Mexico (or Mexican food)? Like the U.S.,
every style and type of food is made and eaten in Mexico. I ate at a
pizza joint on the Malecon in Puerto Vallarta in 1973... not only that,
it was not a chain.

Mexico is so varied in its ethnic make-up that sooner or later we have
to accept that this is more of a study of various cultures than a
country or a type of food.

Jack

"Jack Tyler" > wrote in message
ups.com...
>
> Wayne Lundberg wrote:
> > Give it a shot. See if you can bag the prize.
> >
> > Wayne
>
> As most of the African-Americans who previously inhabated the Lower
> Ninth Ward of New Orleans, inside of the levies along the Ponchartrain,
> now reside in Houston, a large contengency of Hispanics (mostly Mexican
> and Mexican-American) have moved to New Orleans. They arrived to work
> in the construction and demolition industries. Now, New Orleans is
> finding that there is a new breed of resident. As they grow in numbers
> there, there will be combos of cultures and there will evolve La-Mex as
> a type of cooking. Gumbo made with cabrito... jambala wrapped in
> tortillas and simmered in a chile sauce. Maybe gumbo will be
> considered Mexican food some day.
>
> Maybe posters should figure (decide) if this n.g. is about a culture,
> or food. Is it about food in Mexico (or Mexican food)? Like the U.S.,
> every style and type of food is made and eaten in Mexico. I ate at a
> pizza joint on the Malecon in Puerto Vallarta in 1973... not only that,
> it was not a chain.
>
> Mexico is so varied in its ethnic make-up that sooner or later we have
> to accept that this is more of a study of various cultures than a
> country or a type of food.
>
> Jack

Your note is inspiring me to get to New Orleans sometime soon. My mouth
watered at the thought of blending some of those wonderful Cajun delights
with Mexican stuff!

I'm getting the feeling that this forum is not so much interested in the
once endelss debate about 'authentic' this or that, as it is in exploring
the ever-changing dynamics and recipes of the mixing of many cultures and
many customs. I think we are living in a grand time of experimenting,
developing and exploring food combinations and eating habits. I love it!

Are you home writing up your adventure by now? Or still on the road?

Wayne

>

Wayne Lundberg wrote:
> Are you home writing up your adventure by now? Or still on the road?
>
> Wayne

If you are asking me that question, I have been home since before
Christmas and probably won't get back into Mexico until late February.
After reading my last post and seeing the typos (spelling errors), I am
afraid to write anything.

Jack

Wayne Lundberg wrote:
> Your note is inspiring me to get to New Orleans sometime soon. My mouth
> watered at the thought of blending some of those wonderful Cajun delights
> with Mexican stuff!

> Wayne
>
You would have enjoyed dinner at my house last night, then. I have an
old cast iron gumbo pot and use it frequently. Last night we had
chicken and andouille sausage gumbo... nice dark roux... lots of okra,
chicken thighs and greasy cajun sausage. I should have served it with
tortillas.... but it was just white rice, chopped green onions and
garlic French bread.

Jack

"Jack Tyler" > wrote in message
ps.com...
>
> Wayne Lundberg wrote:
> > Your note is inspiring me to get to New .

----snip-----

bo... nice dark roux... lots of okra,
> chicken thighs and greasy cajun sausage. I should have served it with
> tortillas.... but it was just white rice, chopped green onions and
> garlic French bread.
>
> Jack
>
I could enjoy a high murderous cholesterol tasty food orgy once in a while!

We only live once... that I know of.

Wayne

"Jack Tyler" > wrote in message
ps.com...
>
> Wayne Lundberg wrote:
> > Your note is inspiring me to get to New Orleans sometime soon. My mouth
> > watered at the thought of blending some of those wonderful Cajun
delights
> > with Mexican stuff!
>
> > Wayne
> >
> You would have enjoyed dinner at my house last night, then. I have an
> old cast iron gumbo pot and use it frequently. Last night we had
> chicken and andouille sausage gumbo... nice dark roux... lots of okra,
> chicken thighs and greasy cajun sausage. I should have served it with
> tortillas.... but it was just white rice, chopped green onions and
> garlic French bread.
>
> Jack

Your note triggered off a memory of not long ago, the last time I made a
pork stew with a gravy that is made exactly as a nice dark roux... And white
rice is just right. Don't remember where I got the basics, but I've been
making a variation of it many times over the years.

Wayne

>

Jack Tyler wrote:

> Mexico is so varied in its ethnic make-up that sooner or later we have
> to accept that this is more of a study of various cultures than a
> country or a type of food.

Yes, and I would rather sample the best of many cultures than immerse
myself
in any single culture, that limits my culinary adventuring spirit too
much.

The Galloping Gourmand wrote:
> Jack Tyler wrote:
>
> > Mexico is so varied in its ethnic make-up that sooner or later we have
> > to accept that this is more of a study of various cultures than a
> > country or a type of food.
>
> Yes, and I would rather sample the best of many cultures than immerse
> myself
> in any single culture, that limits my culinary adventuring spirit too
> much.

When I was in Mazatlan last month, I was amazed at the heavy German
immigrant history there. Buildings from the middle 1800's have German
names on them. Last steamer stop before San Francisco during the gold
rush and there was/is a lot of gold mining activity in the area, so a
lot of the Germans headed to get rich in California just got off of the
boat and got with it right there in Mexico. There are statues around
of prominent German politicians and philanthropists everywhere. Even
the music is different from the standard mariachi's you see so much of
around Mexico. The typical music there is called "banda" and includes
big brass sections.... much faster... livelier. More oom pah pah. I
didn't run across any food there that seemed to have a German
influence, but I bet if I looked for it... it is there.

"Jack Tyler" > wrote in message
ps.com...
>
>.---snip-----

> the music is different from the standard mariachi's you see so much of
> around Mexico. The typical music there is called "banda" and includes
> big brass sections.... much faster... livelier. More oom pah pah. I
> didn't run across any food there that seemed to have a German
> influence, but I bet if I looked for it... it is there.
>
My mentor was an Early Bird of Aviation, a group founded by people who flew
before WWI like Beech, the Wright Brothers, Ely, etc. He took over a small
airliner in Mexico called LAMSA, Lineas Aereas Mineras S.A. which had been
started by flying to Toyotita, a mine some 15 days from Mazatlan by burro,
and only an hour away by Ford Trimotors. He stayed at a hotel that had been
converted from shipping warehouse to hotel and rat control were live boa
constrictors that roamed freely throughout the hotel. There is a lot of
history in Mazatlan. Plus the recurring theme that China traded with
Amerindians centuries before the Spanish conquest at a place called Aztlan,
which some people think is ancient Mazatlan. Could be.

Wayne