| |
|
Joseph:
By now you will have received many recipes for "capirotada", the lenten dish. Each family has its own version but basically it is a bread pudding as Emilie described. One Lent I introduced it to our mostly non Hispanic office. It quickly lost its lenten character and now is requested as a dessert whenever we have a pot luck gathering or fundraiser. Capirotada by any other name takes just as good. What a wonderful group!! From capirotada to DNA with gusto.
Mary Garana Allen PS. I am sending you the Garana version by mail.
Emilie Garcia <auntyemfaustus@...> wrote:
Joseph,
If you can read recipes in a book and follow them, you could make "capirotada" yourself. When I went to New Orleans and to League City TX, they served something called "bread pudding" that was just like my mother's capirotada. My mother was from New Mexico, where the Anglos' southern style cooking was an influence along with everything else. My mother used to tear up pieces of bread and toast them then made a simple syrup and layered the toasted bread with grated cheddar cheese and raisins and then pour the hot syrup over it and let it sit awhile. If you look up a recipe for Southern-style bread pudding, you could make yourself some capirotada. There are so many versions of it. I really liked the one in the South with bourbon sauce in it--yum! Don't any of the restaurants in your area serve bread puddings?
Emilie Garcia
Port Orchard, WA ---
----- Original Message -----
Sent: Friday, November 18, 2005 1:30 PM
Subject: [ranchos] Capirotada- Re: Trevino match, DNA and the Today show
Emilie Garcia wrote:
Victor,
I thought they called it the "Mestizaje"? However, that word is not in my Spanish dictionary. I found "mescladura" and "mezcolanza". What say you, Jose Roman? What do they call it in Mexico? Victor is in Mexico as much as Jose Roman. Donde vives Victor?
Victor can you put a little capirotada in a jar and send it to me?:
Joseph Puentes
PO Box 12123
Durham, NC 27709
I haven't had capirotada in over 20 years and i absolutely love it. My mom didn't make it every year but probably on average of every other year. I used to over indulge. But she did make on the order of 30 dozen tamales every year with us kids sitting around the table spreading the masa (thankfully only when she could capture us). My sisters used to be made to do the whole procedure when they were younger.
joseph
ps: do they have Jalisco Capirotada, Zacatecas Capirotada and Aguascalientes Capirotada? Boy I'd love to try all
three versions even if they all tasted the same.
Emilie Garcia
Port Orchard, WA ---
----- Original Message -----
Sent: Friday, November 18, 2005 9:00 AM
Subject: [ranchos] Re: Trevino match, DNA and the Today show
--- In ranchos@yahoogroups.com, "Edward Serros" <ed@s...> wrote:
>
> For starters I have 4 grandparents (Serros, Felguerez, Salas,
Suarez) and the following is
> the DNA data that I have gathered. They all have a "story", which in
some cases made me
> check a great grandparent line. The results sometimes help when we
get to the genealogy
> road blocks that we all arrive at.
>
> Felguerez great grandfather (Y-DNA haplogroup K), Pinedo (mtDNA
haplogroup A), Cerros
> (Y-DNA haplogroup R1b1c*) Salas (Y-DNA haplogroup R1b), Suarez
(Y-DNA haplogroup
> Q), Sosa (mtDNA haplogroup C).
>
> Ed
>
Ed,
The Americans talk about the "melting pot"; the Canadians speak about
a "mosaic". The Italians tutti frutti.
What could
we call the Mexican mix? Capirotada? Sopa de Letras?
Victor
-- 
|
| |
by Date 
-