shelora

This provided a truly surreal moment for my daughter and me while dining at a restaurant in Mexico. At the next table were four ladies on holiday from Texas. As much as I hate to feed negative stereotypes, my daughter and I could hardly manage to stiffle our giggles while one of the woman engaged in this exchange with the waiter: "Don't y'all have queso? I don't see it on the menu." "Cheese? Si, senora, we have cheese. What kind of cheese do you want." "No, not just cheese. Melted cheese. With, um, you know, tomatoes and chiles and stuff." "Melted cheese? With chiles? We have queso fundido -- flameado." "I never heard of that. Does it come in a little bowl?" "Uh, bowl? No, Senora, um...it comes in a...I don't know how to say it..." He asks for help from another passing waiter. "A skillet. Little." "Skillet? No, no, that's not what we want. We want queso, chile con queso....you know, with Velveeta and RoTel." "Velveeta and RoTel?" "Yes. It's Mexican. All the Mexican restaurants in Texas have it." My daughter and I watched his face closely as he considered this. "Well, Senora, I am sorry, but I have never been to Texas, y don't know of this, but we don't have it. Can I get you something else?" "No. (Sigh.) We'll just order lunch." "Okay," he said, clearly relieved, snapping to attention and returning his pad and pen to the ready position. "What would you like?" "You know, y'all really should have chile con queso. It's very easy. You just melt Velveeta and RoTel tomatoes. You should tell your chef all about it. I'm sure you'd sell a lot of it." And, sadly, since we were sitting poolside at a large resort in Playa del Carmen, I'm sure she's right. ← The waiter handled that so gracefully. Reading that story made me first repulsed, then nauseous followed by a wave of sadness. Sigh!

Sandra, I applaud your pioneering efforts to create these dishes in the UK. I wish you great future success. Where are you finding most of your ingredients? shelora

This is the reason that I haven't made that unusual mole recipe you sent me, that is taped to my kitchen cupboard. I'll find those chilcoztlis when I'm in Oaxaca this December. I prefer exploring the original recipe first, before substituting chilies. But now that I've said that and again reread your post, substituting ingredients happens a lot in "authentic" Mexican kitchens, no? Thickening types of moles for example. If stale bread isn't available, I've heard of some women using animal crackers. Are you saying that a recipe pre-conquest would be the most traditional? I'm not sure I understand this, Thea. Can you site an example of an 'ethnic' food that is of the financially or politically fortunate? Shelora

I've got a line on Droste cocoa. I also know where you can get some Scharffenberger.

The most glaring result of egullet in my life is the recurring scenario. "Honey, what did you say?" "Nothing." "Well, who are you talking to?" "Um. Egullet."

Ever heard of poutine? It's a French Canadian "delicacy" involving melted cheese curds and gravy over French fries. On a cold winter day with lots of black pepper? Watch out.

Having done some research into the French fries available where I live, the restaurnts who cut their own use, without a doubt, Kennebeck potatoes. Why? Consistency. The majority of these potatoes hail from the U.S. Have you ever heard of them? I found the oil used in frying is 100% canola, with one location using peanut oil and another beef tallow. All the places have different degrees of fry excellence but the potato used remains the same throughout. I've seen these great boxes of spuds in restaurants and each potato is pretty much the same size.

Thanks for setting the record straight Theabroma. Just beautiful. I've missed you on this forum. Welcome back. s

I value your opinion, Theabroma. Excellent review. Since I'll be staying the Centro Historico in December, I think I will concentrate on the restaurants there. Coox Hanal, from a previous thread and your recommendations of El Cardenal are intriguing. Izote is still on my top ten to try, but I'm too jazzed about classic Mexican cuisine and Mexico is the only chance I get to feast on it. I've already been daydreaming about freshly made quesadillas with squash blossoms, epazote, quesillo and a smearing of asiento. Only two more months and I'll be there. s

When I make Mexican food and need to use raisins, for a picadillo for example, I plump them up in a warm mixture of tequila, orange juice and a bit of panela (cane sugar). I never thought about adding them to the cheeseboard. Until now. What an exquisite idea. Thanks Genevieve M.! s

Thanks for resurrecting this thread. I'm so curious as to why you aren't a risotto fan. Is it the creamy-ness? Because if it is I won't wax poetic about arborio rice pudding. Then there is that wonderful show stopper of a dish, Tumala. A Sicilian based rice and pasta timbale. Baked in a stainless steel bowl, the dish is inverted to release the now perfectly round dish. Sliced like a cake, served with a tomato sauce and lots of pecorino. s The recipe was featured in a back issue of Saveur mag and then printed in their book Saveur Cooks Authentic Italian. And of course, leftover risotto makes killer croquettes or fried rice cakes with a bit of bread crumbs and egg. s

Quite sad isn't it. Believe me, they are there, lurking in the distance. Come out, come out, wherever you are.

Yes, the tejolote dog has a corn cob in it's mouth. Sorry I cannot provide a side profile. What a great post Esperanza! What a great party! And thanks for the explanation on the grito. It never did happen up here. Maybe next year! s

Do you add more sugar syrup to make a sorbet than you would to make an agua fresca? Great to hear a new voice on the forum here. Welcome. Shelora

Concern for caloric intake has limited my bubble tea consumption, but I have fond memories of Milk bubble tea and taro. Don't care for the fruit flavours. The bubbles are wonderfully chewy. Mmmm.

My favourites? Mussels Diablo. Pear and Stilton Salad. Black and Blue Tuna. Any risotto that comes out of Neil's kitchen. Hanger Steak. And Warm Gingerbread Pudding. Enjoy your dinner! ← Ditto on the hanger steak and the gingerbread pudding. I have yet to go beyond these two, but plan on it in the near future.

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Can you please elaborate on why you need more of these kinds of events? As an outsider, the restaurant industry seems to be doing just fine, even a lot more than just fine in Vancouver.

Oh, those.

I do adore that man! I'm on my second batch of skordalia and this time I'm using it as a throw-in to pasta along with - isn't this a coincidence - a roasted red pepper puree from Bittman's book, The Minimalist Cooks at Home. I also paid a visit to an old friend - the classic roasted whole bulb of garlic spread on good bread with a slice of cambazola cheese. It was a nice visit, but really that skordalia rules! I have just been gifted with a head of "old bulb" Yugoslavian garlic from a friend. I'm to plant it just before the October new moon.

Take-out. Rip open the bags and let them go at it. No matter what you make, they aren't going to appreciate the effort or have sympathy for your underlying stress. When you say you have to grow a pair, are you referring to horns? If you would like to acquire some sense of evil, why not make a big pot of bean soup - you can make that days in advance or even freeze - you know, something they may be reminded of when they get home later that night. You know how beans can be.

And pray tell, how do they do this duck?

Sorry to pipe in OT, but I have rendered the leaf lard (pork) and it is much sweeter smelling and cleaner tasting the other pork fat. Glad to see this thread still going. S

Bravo Matt R. Outstanding post and photos! Thanks so much. s

Nice.