Gunner wrote:
Pretty stupid ass gringo thinking for
> someone to reclassify someone who was born, raised and lived as a Mexican
> based on where s/he lived in the Republic Mexico is it not? Or even in the
> SW US where they have lived since before them white boy pilgrims came along.
> You know the saying, You White, You Right.

We sometimes forget that one Hell of a lot of the SW U.S. was Mexico
until the early 1800's. Texas was Mexico until it became an
independent Republic from 1836 to 1845 (when Texas admitted the U.S. to
the Union). It can be truly said that, except for a
politically-contrived line on a map... Texas cooking IS Mexican
cooking. Northern California became a colony of China during the gold
rush... but southern California is just a part of Mexico without
Gringos (there are far more Gringos in Mexico than California).
Arizona and New Mexico are mostly native-American with a limited
Mexican influence (less than they want to admit). The lust for gold
was beaten out by the travel time and lack of desire to keep going
northward, as the Spanish headed north converting and enslaving
"Indians" in the 1500's. Much of Arizona and a lot of New Mexico were
spared and the foods are different.

Basically, it's all Mexican food, though.

Jack

"Jack Tyler" > wrote in message
oups.com...

>> Basically, it's all Mexican food, though.
>
> Jack

I just had my 94 yo MIL visit for nearly 2 1/2 months, so between that and
this NG I have had more than enough "back in the day" and the "my Momma"
stories to last a lifetime, so I say lets call it criollo and get to
posting recipes, techniques and news.

Dr Harris leaves out the Phillipino aspect of Criollo but a lot of what she
says in her book has been my approach to food studies over the years.
Inclusion rather than exclusion Here is an excerpt from her Book Beyond
Gumbo
Creole Fusion Food from the Atlantic Rim for those that want to read about
it. http://www.simonsays.com/content/boo...=411311&agid=2

I go to the Foodnetwork to watch and learn food issues. When I want
history lessons, I go to the History Channel. I came here to read about
Mexican Cooking because those are the operative words but so far this NG is
brow beaten by the few who are long on personal philosophy, prejudices and
Myths very, very short on cooking. Personally I think they would be better
served in the Mutual Admiration Society and the Right wing Bigots-R-US
Newsgroups.

Back to cooking.
Criollo cooking links:
http://www.ciaprochef.com/WOF2005/criollo.html

http://www.ciaprochef.com/WOF2005/ca...n-history.html

http://www.perucooking.com/chefenrique.html

Had to throw this R. Bayless/CIA video in on making Mole Negro
http://www.ciaprochef.com/WOF2005/mole.html

Food topic for the day: Tonight's dinner is a variation of Reed Hearon's
Spicy Quail with Green Chorizo. Quail is hard to raise, much less harvest
here so I will be using 2- 22oz. spatchcocked and brined Game hens w/ a
Blood Orange Chile sauce and plated with two medallions of homemade
sausages, one a Green (pipian or pumpkin seed) Chorizo,and the other a
Chipolte Chorizo. A Yam, Yuca and Coconut Fritter will be served as the
starch with a side of Grilled Radicchio with melted Cotija cheese topped
with a chimichurri sauce and refried Drunken Beans. My market was out of
any good Chilean wines and do not want to drive across town in all this
weather mess so it will be a chilled local Chateau Ste Michelle Chardonnay.