Text 29341, 144 rader
Skriven 2009-10-02 20:36:00 av BOB GEARHART (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sign of the Chihuahua
=============================
 Dave Drum said to Bob Gearhart at 10-01-09  09:09
 Subject: Sign of the Chihuahua<Dave Drum>
 
 DD> Taco Sloppo is good for what it is ... fast, consistent, fairly bland.
 
 BG>  Bland, that depends on how many little packets you open.    :-)

 BG>  It has a good mix of tasty treats in a tortilla, but is about as far
 BG>  from Mexican as I am from being a great chef.  If you ate raw lettuce,
 BG>  tomatoes and chopped onion in Mexico it would take you a week to get
 BG>  up off the can.

 DD> Maybe ... or maybe not. I did all that back in the 60s - long before
 DD> all the urban legends about the Aztec Quick Step encompassed anything
 DD> other than the water. Got some thundering hangovers, though. Mostly
 DD> from the Tecate, Dos Eqiis, or San Miguel and fermented agave juices I
 DD> had guzzled the night before. Bv)=
 
 As of 1988 the last time I crossed the border heading north from a 
 driving trip that took me down as far as Belize and Honduras, in an 
 old 72 VW microbus.  Took close to four weeks, planned on three but
 had car trouble when switch back from 89 octane leaded to 91 octane 
 unleaded in Texas. One valve became upset and decided it was engine
 overhaul time for me on the border.   The last meal in Mexico was in 
 a very nice restaurant in the city of Monterrey, very modern and 
 upper class.   At supper time she was munching on the fresh lettuce
 salad, when I ask what are you doing. After taking care and eating 
 great food all over the country, those nibbles had her perched on 
 the throne for the six days it took to have the VW running again 
 from repair guys Laredo.
 
 Beer is chilled in cold water or ice made from the water.  Veggies 
 have the mud and dirt washed off them using water.  If the water 
 has been boiled it will have agua purificada prominent on the label. 
 If you are in a town that depends on a tourist industry, like Cancun,
 Acapulco and even some sections of Mexico city, like at the Club Med 
 next to the Mayan ruins at Teotihuacan you might be able to wash your 
 face in the water.  Don't drink anything with ice in it.  Last I heard,
 the toilet drains of the major cities still run a few miles out of 
 town before emptying into the farmers field.
 
 Guarantee you, the old don't drink the water is very valid, and 
 extremely far from some urban legend.  Maybe getting sloshed in 
 Neuve Laredo might spare you the flaming rear end, if they think 
 you might be back tomorrow.  Those glasses you drank from were washed 
 in water.  I would no more drink the water than I would chew my 
 fingernails while wiping my rear.  Same end results are possible.
 
 So far as experience goes, I've toured Mexico twice, for extended 
 periods of time of three or more weeks.  I've been given a choice 
 between a room with broken toilet seat or one with a missing door 
 handle while staying in converted forge used by Cortez to smelt 
 the silver taken out of the hills.  That kind of touring, visiting 
 with locals in the canteen after darkness when you should not be 
 on the roads. 
 
 Not a problem with robbers or bandits, but there are no fences, and
 very little traffic, so the cows tend to come out and lay on the warm
 asphalt at night.  I've also done Cancun and Acapulco on a travel 
 agency arranged week.  If you go to real Mexico, do not drink the 
 water or from anything bar rinsed in it, and eat no uncooked 
 vegetation.
  
 BG>  the very best in my humble opinion would be found over in Kalamazoo
 BG>  in a place called Carlos Murphy's.   Those Irish Mexicans know how
 BG>  to make a drink.

 DD> Carlos Murphy's sounds like a rip-off attempt of Carlos O'Kelly's
 
 It was the most highly recommended place in Kalamazoo.  The drinks 
 were huge and good.  They had excellent beans and rice.  I would 
 recommend them too.   If this was a chain place, it was without doubt 
 the most family chain place I have ever been in.  Everyone was related 
 to everyone else, from wait staff to cooks and dishwashers. My mother
 went to the school for the blind there, so it was an every weekend 
 place for a few months.
 
 DD> I went and Googled Carlos Murphy's and it seems that they are also a
 DD> chain place ... and international at that (several locations in
 DD> Canadia). Like Baker's Square they are part of ViCorp. Not to be
 DD> confused with Carlos and Murphy's - which seems to be a different thing
 DD> (and mostly above the border).  
 DD> My favourite, Los Agaves, took over the space occupied previously by a
 DD> Godfather's Pizza. They also offer hooch to their patrons. And unique
 DD> among the rest of the Mexican places I have tried a burrito that
 DD> features chunks of pork cooked in beer. Oh, my, that is some good. I
 DD> also really like their pollo adobado. If I go there for lunch I usually
 DD> flip a silver dollar to see if I am having the pollo adobado or the
 DD> Agave (pork) burrito. Both come sided with rice and beans and garnished
 
 I don't recognize agave as other than the lily used to make tequila.
 Cerdo is pork. Carne de cerdo..  
  
 DD> with pico de gallo and guacamole.
 
 A pour of California wine in a mash of melon.???
 
 DD> http://tinyurl.com/losagaves
 
 BG>  There is a local place, well they now have three branches, but a
 BG>  couple years ago there was only one.  Pancho's. Has a good menu, 
 BG>  really good beans and the food is traditional. All meat and veggies
 BG>  are cooked just like below the border and with home made salsa's.

 DD> I find a lot of Pancho's Mexican buffet places (including Monroe) ...
 DD> a Pancho's Restaurant in Lincoln Park, Flint, Melvindale, and
 
 Not exactly a uncommon name.  The one in Wyandotte is the first, then 
 the brother opened one in Lincoln park.  Not a buffet, menu and order
 sitting in a booth.  The cooks niece will take your order, his cousin
 helps with the carry outs,  They do more in carry out than in the shop.
 
 DD> Riverview. And naturally a LOT of Pancho Villa's places ... where I
 DD> assume they stick you up for your wallet to support La Revolucion.  
 DD> Bv)= 
 BG>  The chickens though are the same thing we get in the market here.
 BG>  Unlike those little tough birds running around in back of a Mexican
 BG>  restaurant until required.  Excellent pork.

 DD> You ain't gonna get free range chooken at many restaurants in this
 DD> country. The various health departments as well as the USDA and Tyson's
 DD> would have a small cow if they found out about it.
 
 It's more than free range, small chickens like gramma had on her farm.
 Bit into a drum stick and you'll be able to chew the meat for a while.
 Heck I even have to put my teeth in.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD> Title: Mexican Stuffed Peppers
 DD> Categories: Tex-mex, Beef, Pork, Wine
 DD> Servings: 6 Servings
 DD> 
 DD> 1 lb Ground beef
 DD> 1/2 lb Ground chorizo
 
 A bit cut off a chorizo makes a good hot dog chili
 flavoring but stuffed greens....   ???


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