Oct 12, 2005, 2:45 PM
Post #23 of 24
I'll second that. Papadams (you should find those in Indian restaurants in DF. You can buy them packaged in Guadalajara as well but this ain't the same as getting them in a restaurant) ) and Gardenburgers.
Re: [julietm] hard to get favorite foods
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To accompany that Gardenburger, we can head down memory lane to Real Foods Market on PolkStrassa in beautiful San Francisco circa 1995 and pick among the numerous varieties of juicy and sweet heirloom tomatoes in season even one of which is better than every commercial tomato sold in every market on any day in all of Mexico.
Then, walk a couple of aisles over in the same magic market and observe the extraordinary display of fresh and spotlessly clean herbs including a couple of types of oregano, thyme, marjoram, several types of mint, chinese and italian parsley, green garlic, fresh garlic and dried garlic in at least three varieties, chives, rosemary, shallots, scallions, tarragon, ginger, galangal, turmeric root, basil, green cardamom, lemon grass, horseradish root ready for grating (that is nothing like the stuff you buy bottled and a hell of a lot better) and all this before we have even checked out the entire wall of dried herbs and spices as well as large varieties of all sorts of fresh peppers achieving all levels of Scoville Heat Units and numerous types of onions, potatoes and other seasonal fruits and vegetables in abundance.
After that, we can walk up the Street in the same neighborhood to find markets specializing in Persian, Italian, Greek, Mexican, Arabic and Asian foods and the finest charcuteries and stores selling the highest quality artisinal cheeses from around the world .
Another thing to miss fervently. Farmers' markets (tianguis) where all vendors must sell organic produce and other food products from honey to sausages they actually grew or made themselves and in which they take great personal pride. instead of selling commercially produced produce they purchased at the abastos a few hours earlier and hauled to the market for re-sale.
Now, to bring us back to reality, I have stolen the following recipe for those of you who miss this product:
HOME-MADE CHEESE WHIZ WITH JALAPENOS
1.5 Lbs. American Style Processed Cheese (widely available and very popular in Mexico)
13 Oz. Evaporated Milk
1 TBS. Butter
2 Beaten Egg Yolks
1 TBS. Flour
Pickled Jalapenos to Taste
In a double boiler, melt the butter and heat the cheese until it is softened. Add the eggs, milk and flour and stir until you achieve goopdom. Add the drained pickled jalapenos to taste.
(This post was edited by Bubba on Oct 12, 2005, 2:48 PM)