"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

>