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Jaymes

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Everything posted by Jaymes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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