Paul Laughlin wrote:
>It is also interesting that the pepper is a chile, while the pot of red (or
>green) is chili (or chili con carne).
>
>
You know about chop suey? The details of its origin are murkey, but the
only argument is about when during the 1800s and where in the US, it
originated.
So it is with chili, nachos and burritos. None originated in Mexico, at
least not within its current borders, and not before those borders were
in effect for some time. All come from the SW of the US. Although people
of Mexican heritage may or may not have participated in these
beginnings, they were not just cooking up what mamacita made back home.
Serious chili heads will tell you that chili con carne is a nonsequiter,
as chili is simply meat (from a secret source) cooked up properly in
their secret recipe. The addition of beans is a serious taboo in those
circles. Seriving it over rice is OK to some, but NO beans in it.
Whatever it is, and no matter how hot, it doesn't really taste like
anything I've ever had in Mexico. Some of it is quite good, though.
Another thing is that most traditional foods from most regions of Mexico
aren't particularly 'hot', picante, enchiloso. It was mostly in the
northern states near the US that traditional cooking was quite picante.
Another US creation is nachos. I first encountered them in Houston
around 1980. They were rather carefully made little hors d'oevre, each
individually made with a chip and carefully placed toppings. A far cry
from the chips with a gooey cheese appearing product poured over them of
ballparks, etc.
Yet another is burritos. I used to travel to Mexico fairly often with my
late wife, who had family there. I also spent a lot of time there
putting together a joint venture. Like nachos, I never encountered
burritos there until about 25 years ago, when I ran into them in a
tourist restaurant in Mazatlan. I asked about them and was told that
they had learned to make them because tourists demanded them. They were
Mexican food, so why couldn't they get them in Mexico?
The whole flour tortilla thing is a mystery to me too. I spent a fair
amount of time in Mexico, from Oxaca to Tijuana. Quite a bit of time on
business in the grocery business, so I visited a lot of stores, markets,
etc., lots of machinas de tortilla. And the only time I ever recall
encountering tortillas de masa harina, flour tourtillas, was in
Enchiladas Suizas, a fairly elegant baked dish.
The huge, wonderful soft tacos I love around here are also quite unlike
anything I ever saw in Mexico. Boy they are good, though. I just wish it
were easier to get good chilaquiles and machaca con huevos for breakfast
and authentic tasting carne asada Tampiqueña for dinner around here.
Moose
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