Awesome Snack Food

It's great stuff! We found it first in Mazatlan, and then in Puerto Vallarta. We haven't looked here in Zihuatanejo yet.
Thanks for reminding us!

Good stuff. We eat a lot of it when in Maz.

So, does it have a carrot flavor, or is carrot one of the ingredients?

No there is no strong carrot flavor. Contains: Garlic, cilantro, chile chiltepin and chili serano. YUM!!

Moisheh

The reason I asked was, (not knowing much Spanish) I googled "zanahoria" and the translation word that came up was "carrot."

You are making me wonder if any of the Hispanic groceries here in Tulsa have the stuff on their shelves. Garlic and cilantro are favorites of mine.

I doubt you will find that one in the USA. It is a refrigerated product. Even in Mexico it is not everywhere.

Moisheh

It's origin was produced on a rancho with goat's milk. Fermented then seasoned and flavored to taste. Infinite variations. Mexico's own form of a "yoghurt". Homemade from Oaxaca tastes entirely different from Jocoque de Jalisco. I don't know about the supermarket stuff.

My weakness is for rebanadas de mango dishidrato. Con polvo de chili rojo y jugo de limon.

Translated: Dehydrated mango slices, spiced with red chili powder and lime juice.

Some folks use sugar which acts as a preservative. I use concentrated ascorbic acid and Stevia. When I get back I think we're going to try going commercial -- that and mermelada de mango, low sugar. Dehydrating is the expensive and labor intensive part.

Next time you are at an open air market find the stand that sells the "jicama" with a little bit of chile pikin and a few drops of limon (lime for you gringos) they are delisious.

The other good snack are the champiñiones en escabeche, the best brand are from "herdez" not to hot just right goes good with crackers and a beer.

Other good stuf is the Atun en Chipotle, the best brand is from "Tuny", goes good with salteene crackers and again beer.

Buen provecho, bon apetite--- my french is rather rusty, I understand more than speak, I read it OK.

navegator

You have the same taste buds that we have. Love the mushrooms and tuna. The jicama is a wonderful treat anywhere-even on California beaches.
I have absolutely NO French.

Mais pour le but culinaire, le français est parfait, non?

French is wonderful when discussing cuisine, true?