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Mole. . .that is the food that has a deep red chile sauce with whole
pieces of chicken in it. I always get that mixed up because growing up
we had it rarely compared to other Mexican dishes my mother would make.
Is that the one you make with a little bit of peanut butter as the
chile sauce base? Isn't there a dish called pipian or something like
that? How do you guys make tacos. Tell me if anyone that grew up in our
homeland ever heard of making them like this: you warm up the corn
tortilla until it is flexible and won't break. You then prepare your
hamburger meat with spices and onions if you want and take a chunk of
raw hamburger and fashion it over 1/2 of each tortilla. you then fold
the tortilla into 1/2 moon shape and then deep fry it until crispy and
the meat is cooked. drain well and put lettuce, salsa [tomatoes, chile,
onions, oregano, salt, water], and top with cheese.
Now I would like for us to continue talking about food and am not
trying to styfle the conversation but if possible can we try to tie it
in to our genealogy in some way, fashion, or form? Here is my effort.
The foods my mom cooked came from Jalisco via my paternal grandmother
and great grandmother. I know that because my maternal grandmother left
the family before my mother was old enough to remember her. Also I know
that because my paternal grandmother was a traditional Mexican Mother
who vastly favored her boys over her two daughters. Her sons were kings
and thus treated her daughter-in-laws in similar fashion. She
overviewed details of how her daughter in laws should take care of her
sons in great detail. After my dad died I remember seeing my mom eat
some nopales and she was crying. I asked her why she was crying and she
said that she was crying because she was eating nopales in the style
that she liked. She said that she had for all the years she was married
to my dad (40) she had made them in a red chile sauce the way he liked
and now she was eating them plain with onions. I said all that to say
that I know that my great grandmother, Antonia Santa Maria [who was
born in a El Salitral outside of Tepetongo in 1862] probably had the
greatest influence on my grandmother even though her paternal
grandmother [Andrea Torres born in El Yngles, Santa Maria de Los
Angeles, Jalisco, Mexico in 1833] was even a stronger and tougher
discipinarian mother and mother in law that could have also easily
influenced cooking styles in the home of her son, Francisco Diaz [born
in Rancho de Animas, Santa Maria de Los Angeles, Jalisco, Mexico in
1862].
One way or the other I'm very certain that the food I grew up eating
[and now wish I had paid attention to in its preperation] came from
either Northern Jalisco or Southern [or would Tepetongo be mid]
Zacatecas.
So if you can take a sentence or two and tie in a conversation to our
roots in our target area, great. Otherwise, hey talking about food is
good. So talk on!
For those that are not interested in this continued topic how about we
put a big "FOOD" in the subject line like mine has so that way they can
just delete the message without reading it. okay???
joseph (tengo hambre)
ps: maybe we can start a new "files" folder called Comidas.
we can break it down to Jalisco, Zacatecas, and Aguascalientes
it doesn't have to be absolute proof but if you think you have a recipe
that comes from Jalisco tell me and I'll put it in its appropriate
folder. Not only is our oral history dieing with each geneation that
passes but great great recipes. I remember the one and only time my mom
tried to cook chinese food. . .it tasted just like Mexican food. You
know what they say "You can take the Cook out of Mexico but you can't
take the Mexican out of the Cook."
latina1955@... wrote:
Wow Alicia, those tamales sound fascinating. Where are your
people from that they had available such resources? Do you think this
is rather a recent phenomena? I surely do appreciate the article Joe
sent us all regarding tamales and the relative recent acceptance of
tamales and other delectable's as decent, and even desirable food!
To change the conversation a bit, how does your family make
mole? I know the recipes vary according to region and even what you
put in it, or how you wish to serve it. While I love my mother-in-law
deeply, I can't stand her "mole", especially when she uses it in
tamales. But as mentioned previously, her skills and resources were
limited.....and so while I don't blame her for lack of her cooking
abilities, I still don't like her "mole".
Being raised by folks rom Jalisco, I can tell you that there
were at a minimum two variations that were used frequently which were
called mole rojo and mole poblano. The ingredients had a similar base,
but the mole oscurro was contingent on additional resources and time.
I love mole, wherever the regions......
Esperanza
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