Mennonite Queso Chihuahua Advice
I learned the expensive way to not squander ten dollars (180 today pesos) on an unsampled brand of block Chihuahua cheese. More than a few brands I have tried has a distinctly bitter snap to them. Men...
Forum Discussion
Mexican peas -- green pencil eraser tips.
I have "run into" frozen bags of Mexican peas and had to put them on a paper plate outside and let starving canines have at them.
I wonder why they're so awful?
Del Monte and other US brands stun Mexicans who haven't tried decent peas. And writing about tough vegetables, I have yet to encounter Mexican corn that is more than borderline silage grade. Traditional Mexican corn-on-the-cob is sectioned and tossed into a soup pot. After a half hour of boiling most of the kernels are somewhat edible.
But to be fair Mexico is absolutely paranoid about accidental cross breeding their heritage corn with genetically modified USA corn. Somewhere I think it might be Tuxtla Gutierrez is an underground vault with heritage seeds. Bags of frozen USA corn are available and Costco has a 4 Kg bag that will satisfy the most ravenous USA corn craving.
Costco stores are baking English Muffins, Bagels, and excellent bolillos that are almost large enough to be called a baguette. Dress sliced smoked pork, drizzle melted Oaxaca string cheese over it and wowee.
Most of my diet is classic Mexicana. But when authenticity butts heads with excess sodium, fat, "cloresterol" carbohydrate levels out of a horror flick and endulzantes (sweeteners) that would bring tears to a dentist, then I back off. I think the main offender in my diet is salt. Geez some of the totopos (tortilla chips) have a fetish for the Bonneville Flats.
One of the miracles I am waiting for is Manzanita (apple soda) that is sweetened with Stevia. I have dropped into the habit of favoring mineral water. BTW, Fart & Sminal in the USA used to carry lemon and orange extract at a reasonable price. A dab added to Penafiel makes a super cooldown on a hot summer day.
Another awaited happening would be "Miel de Cana" or molasses. Sweetened with Stevia it would not assault my blood sugar near as much.
If you can sit down with Mexican friends and slurp down a big bowl of menudo then you have reached a milestone of some sort. Notice, they really juice theirs up with lots of squirts of hot sauce and limon.
CHILI. I like the taste of Chili de Arbol. But a wizened indian lady in Oaxaca told me how to get low-flame chilis. Plant seeds in mediocre to poor grade soil. The garden yield will be less, but if you fertilize chili, you'll end up with 4th stage afterburner grade heat.
I have "run into" frozen bags of Mexican peas and had to put them on a paper plate outside and let starving canines have at them.
I wonder why they're so awful?
Del Monte and other US brands stun Mexicans who haven't tried decent peas. And writing about tough vegetables, I have yet to encounter Mexican corn that is more than borderline silage grade. Traditional Mexican corn-on-the-cob is sectioned and tossed into a soup pot. After a half hour of boiling most of the kernels are somewhat edible.
But to be fair Mexico is absolutely paranoid about accidental cross breeding their heritage corn with genetically modified USA corn. Somewhere I think it might be Tuxtla Gutierrez is an underground vault with heritage seeds. Bags of frozen USA corn are available and Costco has a 4 Kg bag that will satisfy the most ravenous USA corn craving.
Costco stores are baking English Muffins, Bagels, and excellent bolillos that are almost large enough to be called a baguette. Dress sliced smoked pork, drizzle melted Oaxaca string cheese over it and wowee.
Most of my diet is classic Mexicana. But when authenticity butts heads with excess sodium, fat, "cloresterol" carbohydrate levels out of a horror flick and endulzantes (sweeteners) that would bring tears to a dentist, then I back off. I think the main offender in my diet is salt. Geez some of the totopos (tortilla chips) have a fetish for the Bonneville Flats.
One of the miracles I am waiting for is Manzanita (apple soda) that is sweetened with Stevia. I have dropped into the habit of favoring mineral water. BTW, Fart & Sminal in the USA used to carry lemon and orange extract at a reasonable price. A dab added to Penafiel makes a super cooldown on a hot summer day.
Another awaited happening would be "Miel de Cana" or molasses. Sweetened with Stevia it would not assault my blood sugar near as much.
If you can sit down with Mexican friends and slurp down a big bowl of menudo then you have reached a milestone of some sort. Notice, they really juice theirs up with lots of squirts of hot sauce and limon.
CHILI. I like the taste of Chili de Arbol. But a wizened indian lady in Oaxaca told me how to get low-flame chilis. Plant seeds in mediocre to poor grade soil. The garden yield will be less, but if you fertilize chili, you'll end up with 4th stage afterburner grade heat.
