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jennifer rose

May 14, 2003, 8:33 PM

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The most difficult Mexican flavor to explain....

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Have you ever tried to explain and describe a certain kind of Mexican food or flavor to someone whose familiarity with Mexican cuisine runs the gamut from Taco Bell to Old El Paso?

Last weekend I tried to explain mole to an American friend living in the US. I'd brought along a jar of mole paste as a house gift, and as I read off the list of ingredients, I was met with a blank stare. Chiles? Nuts? A piece of bread, a tortilla, and a pinch of chocolate? After outlining its preparation as basically as I could, I added that corn tortillas and white rice would be the perfect accompaniment. "You mean tortilla chips?" And then it dawned on me that there was a whole world out there, right in mainstream America, that had not a clue.

(This post was edited by jennifer rose on May 15, 2003, 4:16 PM)

Rolly

May 15, 2003, 1:55 PM

Post #2 of 6 (553 views)

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Re: [jennifer rose] The most difficult Mexican flavor to explain....

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When I go back to Dallas or LA to visit family and friends, everyone assumes that I want Mexican food. I decidedly do not want passes for Mexican cuisine north of the border. I'm spoiled by exposure to the real thing.

The last time I was in LA staying with friends, I offered to make enchiladas Durango-style which I have come to really like. My friends' reactions were a polite form of "What the hell is this?" The lone Mexican at the table was delighted with my efforts.

The only "American" foods that I really miss are Subway sandwiches and Texas-style BBQ.

Rolly Pirate

esperanza

May 15, 2003, 3:54 PM

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Re: [Rolly] The most difficult Mexican flavor to explain....

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I've been in the States for a couple of weeks (back home now) and my sister wanted to go for Mexican food the first day I was there~I pleaded noooooooo and convinced her to go for a fish sandwich instead. *Mexican in Louisville, Kentucky on Derby Weekend, right.* Later in the week I prepared carne de puerco en salsa verde (bien picante), arroz a la mexicana, guacamole con totopos caseros, frijolitos refritos, y agua de cherimoya (I was astounded to find a ripe cherimoya in a supermarket in the Bluegrass State). Needless to say they all loved it~even my aged and infirm mother, to whom I sneaked a plate at her nursing home. The aides heated it up for her in the microwave and brought it to the room with wide eyes..."What is this, it smells so good!" And my Mom ate up every bite.

It's too hot to think much about the kitchen. In a few weeks the weather will be back in the heavenly range, and we'll crank up the stove here and get cooking.

Meantime, drink lots of water and keep cool.

One of these days I'll post the story of what my Mom ate at San Juan de Dios in Guadalajara.

http://www.mexicocooks.typepad.com

jodielyn

May 16, 2003, 8:57 AM

Post #4 of 6 (538 views)

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Re: [esperanza] The most difficult Mexican flavor to explain....

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mmmmmmmmmmmmm.... my mouth is watering!!! Any chance you can share your recipes? I'm really wanting to prepare something authentic for my family.

Dios te Bendiga!

Jodie

Lavanda

Jul 7, 2003, 2:28 PM

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Re: [Rolly] The most difficult Mexican flavor to explain....

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Rolly, could you please share your enchikada recipe?

Thanks, Lav

Esteban

Jul 10, 2003, 6:02 AM

Post #6 of 6 (462 views)

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Re: [jennifer rose] The most difficult Mexican flavor to explain....

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I really enjoy the many varieties of salsas that are made with various smoked or dried chiles. There are subtle differences depending on where you eat but establishing a description is like being a wine connoisseur. I keep telling myself I'm going to explore the recipes for these salsas so maybe after writing this, I'll think about it more and get down to business.