Moderators: Jenise, Robin Garr, David M. Bueker
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
James Roscoe
Chat Prince
11014
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
James Roscoe
Chat Prince
11014
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Jenise wrote:Okay, that's one.
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bob Ross wrote:Note what Wikipedia says: 'However, care should be taken when using the word taco outside of Mexico. The word can mean at least 22 different things depending on the country in which one is in.
Jenise wrote:Are all East Coasters as unclear about proper Mexican-American food as Mark Bittman?
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Jenise wrote:And Mark didn't touch on flautas, chimichangas, taquitos (obviously that means 'little tacos', but it's a form unto it's own and made/served entirely differently than tacos) or any of the several other things that are commonly made out of tortillas.
Robin Garr wrote: It's a stack of two small, soft, corn tortillas, warmed but not fried, served open-faced and topped with meat (any of a half-dozen varieties from barbacoa to carnitas to al pastor to lengua), chopped raw onion and cilantro.
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Robin Garr wrote:You're missing a major, major category of Mexican taco, though: The Puebla style taco, which dominates the menu in taquerias - I mean real, authentic, Spanish-speaking taquerias - east of the Mississippi: It's a stack of two small, soft, corn tortillas, warmed but not fried, served open-faced and topped with meat (any of a half-dozen varieties from barbacoa to carnitas to al pastor to lengua), chopped raw onion and cilantro. Fold it over to eat; salsa rosso or salsa verde optional.
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
You're missing a major, major category of Mexican taco, though: The Puebla style taco, which dominates the menu in taquerias - I mean real, authentic, Spanish-speaking taquerias - east of the Mississippi: It's a stack of two small, soft, corn tortillas, warmed but not fried, served open-faced and topped with meat (any of a half-dozen varieties from barbacoa to carnitas to al pastor to lengua), chopped raw onion and cilantro. Fold it over to eat; salsa rosso or salsa verde optional.
James Roscoe
Chat Prince
11014
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Bob Ross wrote:Gary gets all the fajitas credit, Jenise: "¡You forgot the chilaquiles and fajitas!"
All I did was marvel at your main entry, compared it with Wikipedia, and made a silly joke about Bittman.
Very, very educational thread for me -- thanks so much.
Jenise wrote:Are all East Coasters as unclear about proper Mexican-American food as Mark Bittman?
Jenise wrote:No, no, I didn't forget that, you just didn't recognize it from my clumsy description. It's the former of "tortilla is always corn, and it is either warmed and generally served two-ply or single and fried crisp." And yes that kind arrives open and then you fold it to eat vertically. Those are, in fact, the tacos of the taco trucks, where in Mexican restaurants in L.A. they will always be crisp.
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Skye Astara wrote:Chilequiles is a dish made of dried-crispy corn tortillas broken up to resemble tortilla chips ...
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