Darienne

Not that I am an 'expert' in Mexican cooking, but the regular Mexican restaurants are not what I like. The one restaurant, almost a hole in the wall, which caters to the Mexican and Latino laborers at lunch, has authentic food from a number of different Mexican states, no doubt reflecting the origins of the men who line up to take out lunch every day. (Maybe dinner too...I was never there at dinner time.) I fear that when the bridge is rebuilt and the widened highway finished, the restaurant will be gone with the laborers.

You're only about 14 hours by car. We could come for supper. Looks beautiful!!!

Lost my long and extremely witty reply to your post. Rats. We do NOT live in a suburb of Toronto. Driving distance is 1 1/2 hours on a good day of which there are mostly none and it usually takes 2 1/2 hours to get there. Nuff said.

Janeer, thank you! The sauce had tomatillos and tomatoes, but the tomatoes were in chunks so they were easier to see. The tomatillos were roasted and blended into a salsa with chipotle chiles and roasted garlic. Well, it looks very delicious and I do have the Bayless book. Thanks, Sapidus.

I can do beef tallow and annatto and lime. I'll get some of the Mexican Caldo and go from there. Thanks so much for the offer. I do have friends in Utah and could go that route. Also we are there long enough at a time for me to order stuff if I get right at it. But thanks again.

Unfortunately their shipping rates to Canada are much higher than Amazon.com (or Amazon.ca) and their time line is much longer. They do have a Canadian arm, and I might try further again. Thanks for the suggestion. Might use them the next time we are in Utah for a while.

Back to Caldo de Pollo, please. ElseD informed me that this is available in her Mexican market, and the Tajin also. I forgot to ask her about the contents of the Caldo de Pollo. How does it differ from Knorr's plain old powdered chicken stock? I have lots of frozen chicken stock(alas, Morgan is in trouble again. Should I just add something to it?

I don't know the story on the marmalade, but I do know that Bailey's has a different formula for export to the USA. Perhaps many products do. Looking for a bakery pound cake or an angel food cake a couple of years ago in a pinch, we discovered that both were so much sweeter than in Canada. Canadians like more salt: Americans more sugar. Or so it seems to me.

Find a good used-book source. At a couple bucks a copy, you can have them all! Thanks for the thought Jaymes, but I live in the far frozen north, and we don't really 'do' much Mexican here, thus no second hand cookbooks. DH and I visited the latest Mexican restaurant to open in our nearby city and talked to the owner. He's quite discouraged. Business is nowhere and he can't use pork at all. Only beef and chicken. And not much more sells than burritos. I wonder who told him Peterborough was a good place to open a Mexican spot. One closed only last year or so.

If I could be allowed to add Ontario to your topic...I can't speak for anywhere else in Canada... Never heard of 'tenders' as in chicken tenders in Ontario for one. Of course we have English and French on our packaged items whereas you have either just English or English and Spanish. Our butter comes in one pound blocks...whoops, excuse me, in 454 gram blocks. (454 g = 1 lb) In fact, all our packaging is in Celsius, although much of it corresponds to some American measure, as in the butter. Instead of 500 gram packages, which at first glance might seem more sensible, the packages are 454 grams to equal one American pound. I'm sure there is lots more.

Thanks for all the suggestions for Mexican cookbooks. Now I REALLY have a problem.

I assume that 'molera' is someone who makes mole?

They all look good, David. Hmmmm.....

Hi Chris, I live in Canada and would get the book from Amazon.ca, the Canadian website. To buy it from the American website would be quite a lot more expensive because of postage and handling. Sorry.

I don't think that the authors often get the last word on the title of a book. I love a cookbook with stories in it. I'll look it up. Thanks, rg.

Mexican cookbooks: I have Bayless' Mexican Kitchen, Kennedy's The Art of Mexican Cooking, Ortiz' The Complete Book of Mexican Cooking (1967), Fany Gerson, My Sweet Mexico and a bunch of non-descript books from my 'non-cooking' days. I would like to buy one more Mexican cookbook. There are so many out there, and I am still a novice cook. Suggestions please.

Thanks for the tip, Jaymes. Alas, we cannot get such a thing in our local city. ElsieD has a Mexican market near her and I shall ask her to look for this product. Or I'll get it next trip to the USA. For an unusual reason, I often have homemade chicken broth ...nothing virtuous on my part. One of our rescue Rotties came 7 years ago with digestive problems. Thus his diet, when problems hit, is a very old 'diarrhea' diet consisting of boiled white and sweet potatoes and some boiled chicken. Thus chicken broth in our freezer.

Thanks once again for all the work that you are doing, Kerry. I just wonder when you sleep???? Or if????? ps. Yes, I would like to taste Chocoa.

I think I may have just bought that horrible coconut milk that Djyee100 spoke of. For general concern: This was Kokosmilch. All the usual information, but the worst coconut milk I have ever tasted. Straight down the drain. Horrible. ps. Just wrote the company. They also manufacture Arroy-D which I have used and is OK. And the brand name on this awful stuff is Globe Brand. Missed it the first time round.

Made my first batch of Cocada tonight. DH loved it. Kept on sneaking pieces. Next time photos. I realize that there are a hundred different recipes for this confection. Anyone have a favorite?

I did it the last time I burnt my upper lip making hard candy. Idiote.

Went to the local library looking for Margaret Visser. Much Depends Upon Dinner. It was out. What I did find was also by Visser. The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners. Absolutely fascinating. Mind-boggling. Am savoring each section of it. It's the kind of book that I would take in the car on a long trip to read out loud to my husband (who loves being read to anyway. He has heard the entire Andrew Shotts. Making Artisan Chocolates and Peter Greweling's Chocolates & Confections: formula, theory,and technique for the artisan confectioner, the last title lasting the entire journey from Utah to Ontario.) It's an excellent way to learn stuff.

I want a kitchen outlet in my city. And then I want to buy everything that Andie has. So there!

The floors tiled? Beautiful, but is that not very hard on the legs and feet? Just asking...

I'm with Andie on this one: pyrex, glass, plastic, metal, a one-cup with a wooden handle even. The plastic bag storage blows me away but I'm pretty good about storing them in sets. I have a couple of 2 Tablespoon measuring cups and those I treasure. Found them at the $ stores years ago; bought a number, gave them to friends, returned to buy them...they were gone and I never saw them again. Also, Canadians are at a certain disadvantage in that their butter comes in one solid block like lard and it's a pain to measure. So I have a tiny plastic-covered cheat sheet I made myself which is on the side of my fridge with a magnet backing with the weight in grams and ounces of volume measurements of butter. Now if only I could simply remember them without looking...just to make sure.