Jaymes

But they don't serve Mojitos. Anyone know where in Austin a girl can get a decent Mojito? Also, Gastrotex (sounds like an intestinal problem you picked up in Galveston) , the Four Seasons Cafe dishes up some pretty good grub. I had the Lobster Bisque there a while back and the taste of it still haunts my culinary dreams. I managed to pry loose the recipe... It started with (no kidding) "take 25 lobster carcasses." Needless to say, I haven't gotten around to preparing it. One stumbles across 25 lobster carcasses in one's kitchen just so rarely.

Jalepeños are exceedingly easy to grow. All I've got to garden with is a small deck off of my condo, and I grow pots of them. Another nice thing about jalepeños is that a girl can use just so many (even a "chilehead" like you), so one pot in your small garden should provide ample peppers. Miss J - if you cannot find a source in UK for chile pepper seeds, I am sure many fellow eGulleteers would be happy to send you a packet, including me. I have a Texan friend who lives in Germany. She was so lonesome for good salsa... I sent her my recipe and some seeds for jalepeños and cilantro... Now she's the salsa queen of her neighborhood. Another plant I adore is my bay leaf. A friend gave me a small one several years back. It just grows and grows and fresh bay leaves are so much better than the ubiquitous dried ones. Also, when I'm invited over for dinner, I often cut a large sprig and tie it into a ribbon around a couple of packages of particularly jovial paper cocktail napkins. Makes a great and unusual hostesss gift. Sometimes do the same thing with rosemary or thyme or other herbs from my garden, but the bay leaves seem to be more unusual and therefore make a better gift.

Whoops - should have made it clearer that you want water JUST BARELY to cover. You're going to use it later, so you don't want too much.

Yes, I too love Mexico and the Mexican people. And I love it all: the energy of the border towns, the international flavor and "fiesta atmosphere" of the beach resorts, the history of the colonial cities, the majesty of DF, the pride of the Yucatecans... All of it.. bright colors, garish designs, haggling in the marketplace, the music, the language, the paper flowers. Todos. ¿Maybe there's something to this "reincarnation" stuff, verdad, Beautiful Star? I got my recipe for chilaquiles from a Mexican friend, a housewife, in Querétaro. My daughter went for a visit a while back and, although I had asked for the recipe many times, got the typical "home cooking recipe" answer: "Oh, just a little of this and a little of that. I can no say exactamente, it is the recipe de mi mamá y mi abuelita (little grandmother)." I told my daughter she was to go into Lita's kitchen and not come back out until she knew how to make them. StellaB, I am including here an excerpt from an email my daughter sent to me during her stay in Querétaro. I am including it because of your fondness for Mexico...I think you will enjoy my daughter's impression of Mexican grandmothers: "Mom, I am staying at Jaime's mother's house that is close to downtown Querétaro. She is wonderful....and calls me 'mija.' I love that. I want to be a Mexican grandmother. They hug on you and kiss your cheeks, and make such good food and call everyone Mi Amor, or Mi Vida or Mija. It is so cute!" So, anyway, mi amiga Lita, has four children. The family eats chilaquiles for breakfast at least three or four mornings a week, so Lita has to be able to make it fast. And she does. This is how she does it: CHILAQUILES: Salsa verde (tomatilla sauce); torn tortilla chips (Lita uses Fritos and told me not to laugh before I tried it and I didn't and I did and she's right, they work just fine); queso manchego (or asadero, or ranchero, or fresco, or any other Mexican white cheese that you like); and sour cream. In bottom of microwaveable dish, spread a little tomatilla sauce, then layer of Fritos, then more sauce, then sour cream, then "bastante queso." Repeat, until dish is full or ingredients are all used up, finishing with cheese. Microwave one minute, or till chilaquiles are heated through and cheese is melted. You'll probably have to experiment a time or two in order to get all of the proportions just right. TOMATILLO SAUCE: (Stellabella, you said you make your own, so you proably don't need this recipe but here it is just in case. I should also add that Lita often just buys Herdéz brand Salsa Verde in the small cans if she is pressed for time.) 1 tsp or so cooking oil (just enough to cover botton of saucepan) 6 or so whole tomatillos, paper skins removed jalepeños, or other chile peppers, to desired "pica" water to cover Put tomatillos and chiles in saucepan and water, just to barely cover. Bring to boil and cook just till tomatillos are soft (not too long, don't want them "mushy"). Put tomatillos and peppers (do not discard cooking water) into blender or food processor along with: 2 small cloves garlic 1 tsp salt 1/4 cup chopped onion "handful" cilantro 2 tsp "caldo de pollo" (which I interpret to mean powdered chicken boullion, but I don't know for sure...should have asked, but never did...that's what I add and it comes out fine) Blend in food processor very well. Add cooking water to reach desired "sauce" consistancy...you want it fairly liquid, but flavorful and not "watered-down" tasting, so use your own judgment. Buena suerte, Stellabella and let me know how it turns out. PS-if you try this tomatilla sauce and you like yours better, I'd like that recipe.

Thanks for the compliment, but you'd better not encourage me, or I might never shut up! You have traveled to parts of Mexico that few tourists get to...and I'm curious how it happened that you have visited there, rather than the more common destinations...beaches, etc. Did you just select those areas, or were you there for business reasons? As for the chilaquiles...do you have recipes or would you like one? I have two "housewife" recipes. The ones in the cookbooks are very complicated, with chicken and a bunch of other stuff that doesn't show up in the breakfast chilaquiles that you get all over Mexico. Ceviche in Panama... I was lucky enough to live in Panama for four years. Our favorite restaurant at the time was Restarante de las Americas... They sold ceviche to go. We would get a big glass gallon jug of it at least once a week so we always had it in the fridge. I have a recipe that I got from a Panamian cook and I've made it several times here, but it's not as good. For one thing, I believe in Panama they usually used Bonita fish (although it's been a long time ago and I am no longer certain that's what it was) and here, I wasn't able to get the same kind. Sanitation in underdeveloped countries... I don't tell many folks this because they are often derisive, but this is what works for me. When I first arrive into the country, I go immediately to one of the big, fancy, tourist hotels to eat. I know that their income is dependent upon not getting foreigners sick. I eat there at least two or three times the first day or two, chatting up the staff, especially the portly ones. THEN, I begin to pick their brains about other good places to visit, eat, sightsee, etc. This technique has never failed me, and I've been invited into homes, gone to family parties and celebrations, and even one wedding, with my new friends from the hotel. If I'm in a big city, I do much the same thing by immediately taking the "City Tour." I see a lot of things really fast, in an hour or two, and have a guide to chat up. Other than these two tips for making new friends of the locals, I follow the usual advice... Try to eat in places that are obviously clean, reputable. Avoid food stalls. Unless I am in well-known restaurant, I don't eat anything uncooked that has a large surface area to wash...like lettuce. I don't drink anything that has irregularly-shaped ice cubes that look as though they've been chipped off of a large block sitting out back in the alleyway. Even in the largest and fanciest of restaurants, I never eat any kind of ground meat.... absolutely no hamburgers by the pool no matter how luxurious the hotel nor how good the hamburgers look or smell. You had mentioned that you avoid fish in Mexico... I confess I do just the opposite, at least when I am in coastal areas. It seems to me that the fish is invariably fresh, just off the boats. This has worked for me and I have visited and lived in lots of underdeveloped countries, both in America and the Far East. I just try to use common sense...but I sure will not give up the experience of trying new things. Even though I have munched on extremely exotic items (Creamed Chicken Testicles comes to mind), I have never gotten sick. Giardia... By contrast, my youngest boy contracted Giardia while we were living in Panama City, Florida....so there you go. You never know. Love your posts, StellaB. I look for your name all over eGullet. Keep them coming.

You are totally right.... I hope bro & sis can eventually see the bright side. Lockhart is now an even greater 'Q destination than before.

Well, Netrover, if there are BILLBOARDS advertising food at Acapulco Video, I guess that blows my theory! I'm looking forward to your report as to whether or not you manage to score some ceviche. I used to live in Panama, and we bought it from our favorite restaurant (Restarante de las Americas) in gallon jugs. I make it at home, but it sure ain't as good. Can hardly wait to hear how it goes with you.

After I fry the chorizo (just like you would brown hamburger meat) and drain it, I press it hard between paper towels... That removes most of the grease.

I suspect (but do not know) that the problema is most likely that Acapulco Video is not SUPPOSED to be in the food business. That means all sorts of inconvenient requirements, such as food handlers' licenses, health inspections, hefty fees to the state, and many other difficulties, including the risk of seeing oneself humiliated on television's "Food for Thought." If I am correct in this speculation, I doubt Fat Guy's New York accent was the culprit. They would likely only sell food to amigos whom they know will not rat them out. After all this publicity, however, the Texas Food Policia will probably be on their case. I think anyone who wants to try anything other than videos from Acapulco Video had better get their nalgas over there muy pronto.

That post "the father left the building to the daughter and the business to the son and the daughter doubled the rent" made her sound like a greedy shrew. The father should never have done that... a landlord and a business owner are, by definition, in an adversarial relationship. The father had hoped to tie brother and sister together, and leave the income for both. Instead, he saw to it that the siblings would inevitability be ripped apart. How would YOU like it if you were involved in a very famous business that had been in your family for decades... You own the building and brother owns the business. The rent (in a very small town where rents are cheap), i.e. your income, stays at relative pennies for years and years, while brother gets rich. I think the greedy one is the brother...he absolutely refused to share the wealth... and the stupid one was the father who put brother and sister in that position.

Yes, few posts, but LOTS of "looks." I think everyone is interested, but no one deems themselves expert enough to comment. I hesitate as well....but perhaps if I wade in with my humble observations, others will, too. So again, although I'm no expert, I have noticed a few things. Northern Mexico seems to take on a little flavor of the U.S. states that it borders. Up around New Mexico, for example, it seems to me that the food is hotter than along the California, Arizona, or Texas borders. Also, it seems to me that along the New Mexico border, the salsas are more powder-based, owing to the dried chilies you find up there. In addition, I have noticed more beef dishes up north, perhaps reflecting more space in which to raise cattle. I find that farther south, there's more chicken, goats (cabrito) and pigs....all of which require much less land to raise. The coasts, obviously, feature lots of seafood: the wonderful Mexican shrimp cocktail (coctel de camarones) which are served in big goblets (copas) with the shrimp swimming in a flavorful tomato juice concoction and topped with avocado slices; and, of course, the delicious ceviches, which, once you get the hang of, are positively addictive. And lots of fish are served "Veracruzano" or "Tampiqueño" in the style of Veracruz or Tampico, on the Gulf coast. There's lots of rice in interior Mexico...arroz con pollo, for example. And, the Indian influence is felt in many areas...the famous lime soup of the Yucatan comes to mind. Everywhere there is fruit...the Mexicans love it. They squeeze limes on papaya, a custom I wish more North Americans would get the hang of. It cuts the almost cloying sweetness of the papaya. In addition to fruit, breakfast often includes Chilaquiles...an absolutely wonderful tortilla casserole dish that Mexican housewives all over the country make, but which is not well-known elsewhere. It's a staple in the Mexican family...my friend's "quick" recipe calls for canned salsa verde (Herdez, of course), white cheese and Fritos, and she makes it in the microwave. They have four kids, and she makes Chilaquiles at least a couple of times a week. She says "to make it from scratch so often would just be too much work." Mexicans like sweets, as do most humans, but one thing I really like about their sweet breads is that for the most part, they are not TOO sweet. Just a nice amount to go with your morning cafe con leche. Speaking of sweets, the Mexican caramel, Cajeta, is ubiquitous...it even comes in squeeze bottles. That whole Mexican "dulce de leche" carmel flavor is devine. You find it all over Mexico in things like their milk candy (similar to our pralines). The town of Morelia is famous for their candy. Saying "Morelia" to a Mexican is kind of like saying "Hershey PA" to a Norteamericano. Mexicans are famous for their soups and stews (caldos, cocidos, sopas) and with reason. The coasts have fabulous fish soups and stews, but there are great soups all over the country. When I'm in Mexico, I eat as much soup as I can. They also eat a lot of locally-grown vegetables. I must have fifty recipes for Mexican-style squash. Mexicans love cheese. You see lots of it in and on various dishes. But you rarely (and I think it's more like never) see the bright yellow cheddar-type cheeses that cover "Mexican" dishes in the States. Mainly you see the white cheeses that Mexico is famous for: queso fresco, ranchero, asadero, etc. Anyone who wants to learn more about Mexican cooking should start by buying, sampling, and experimenting with some of these cheeses. And, as someone already mentioned, the molés, which I have never gotten in a U.S. restaurant that tasted anything like the molés I've eaten in Mexico. I hope other people are willing to wade in with their observations, even if they are incomplete or incorrect (as mine may be). The cuisine of Mexico is a topic of endless fascination, not only for norteamericanos, but for people all over the world. So....give it a go, folks. If a real expert stumbles in, we'll all get lucky, but until then, we're all we've got!