Dec 3, 2007, 9:28 AM
Post #7 of 13
MazDee, quite honestly, this meal preparation and serving stuff is way out of my league. By no stretch of the imagination am I a cook and I’m a bit embarrassed for not having been better at it. Most of my life has been one of being a techy and production. I would have answered sooner but as you suggested I contacted a Mexican grocer to do a little cursory research. So I called my local Torterilla/Carnecería, La Reina 2.
Its “Mexican expat” customer base is in the thousands, due, obviously, to the quality and tremendous assortment of supplied Mexican food. They handle a very large assortment of fresh-daily Pon Dulce, carnitas, tamales, tacos de lengua, Al Pastor, cabeza, chicharrón, platos Mexicanos sabrosos, Menudo, Masa para Tamales and on and on. With all of this readily available I still have decision, decisions to make as to what to put on the table.
Looking toward appetizers, keeping authentic, Mexican candy made of Camote, Cocadas maría o blanca, y ñamecito de leche. I know I probably misspelled but corrections are welcomed. Arroz y leche con canela and even Pastel de Flan is a possibility. If I were to serve Pan Dulce, a favorite, there is a Mexican chocolate which comes in about 2 ½ in. round tablets. When cut up and ground, it is absolutely sinful. To dip Pan Dulce in this hot chocolate is wonderful but I am not allowed to have it based on calorie intake but hey, what the heck, its Christmas.
In addition, the same goes for some very delicious Aguas served and sold in the five-gallon jars on restaurant counters. They are usually Red, Creamy White and Green in color. I think the names are Cochota, Jamaica y Limon. Either Cochota or Ochota, the white Agua in the jar is a favorite. Probably this in a server of some sort would work.
As you can see, upstairs the wheels are turning and starting early will give me more time to keep getting ideas to put something nice on the table for Christmas.
(This post was edited by Oscar2 on Dec 3, 2007, 9:35 AM)