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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Bajas' discovered specialty foods
On a more serious note, I am interested in some info on interesting domestic foods that Nomads enjoy but can't find in the U.S. Foods that are made in
Baja.
The one food that really impresses me are the tortillas. I've never had better than those I get in Mulege. Try em!
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Viva Mulege!
Nomads\' Sunsets
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Stuffed Jalapenos
Years ago, I mean 20+, we use to buy canned stuffed Jalapenos. I think the brand was Cali-Mex, wouldn't swear to that though.
They came in three flavors. Stuffed with tuna, with cheese, and with little shrimp. My favorite was the shrimp. I would eat those tasty peppers
until I was stuffed. I haven't seen them in many years.
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elgatoloco
Ultra Nomad
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Location: Yes
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http://www.mexgrocer.com/catagories-chile-peppers-whole-jala...
Enjoy!
We do.  
MAGA
Making Attorneys Get Attorneys
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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In Guerro Negro we ran into "Lion Paw" scallops. Amazing. The best sea food I have ever eaten. Better than lobster, abalone and scallops. Flavors of
all of them in the scallops.
These are very large scallops that are cut in a a concentric circle so that they come out as flat slabs and are fried in butter and garlic.
I have not seen these any other place.
Shari and Juan turned us onto a very good place to get them in Guerro Negro. Name escapes me now.
They also served an amazing clam in a cilantro sauce that was to die for. Wonderful butter sauce with the sweet clams with cilantro, lime and fresh
garlic chunks that melted in the mouth. Served on crackers! Wonderful!
Got me hungry!
I hope we can visit your fine place on our way up the coast.
Iflyfish
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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| Quote: | Originally posted by lencho
| Quote: | Originally posted by Sharksbaja
The one food that really impresses me are the tortillas. I've never had better than those I get in Mulege. Try em! |
Ah, a subject close to my heart. You talking corn or wheat?
As for corn... how many folks here have been eating corn tortillas in Mexico since before Salinas? Is everyone aware what happened to the
Mexican staff of life during his term?
I can understand and abide by the rape and pillage-- every Mexican politician does that-- but THIS is beyond forgiveness... 
--Larry |
Hey Larry, my wife just showed me the ingredients on a pac of those Mulege tortillas. She says "wow they're made from maize" I says "so whats the
biggie?" she says "They're not yellow!!" I pause and think? Shes' right!! Why are these not yellow?" Then it hits me . Good grief man these
are"real" white corn tortillas. Can there be such a thang>??
Gawd , ya learn something new every day. Made me feel pretty silly. Thank god
for small miracles. I always thought they were harina(flour).
Hey Gato , I use or have used so many of those products. Many different meals. It is nice to have a big company produce so many "quality items".
Herdez and the others are good to great. I wish U.S. packers could follow suit and emulate.
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Nomads\' Sunsets
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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A neighbor makes dulce de guayaba from the guavas off the trees in her yard and she gives us a quart or two every fall. I asked her for the recipe, I
think it was 1kilo of sugar to 2 of guavas, and you boil and stir until it carmelizes. I tried to make it but it never carmelized. It turns out she
does it in an old kettle outdoors and it take her "no time at all". I give some of it back to her at Christmas in little tarts topped with melted
choclate chips. Two families are very happy with this arrangement
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
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Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by lencho
My gormet friend, someday you & I could take a little trip into the backways of Oaxaca... "In quest of the lost tortilla".
--Larry |
Can I come along?
A well informed Baja California traveler is a smart Baja California traveler!
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
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Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by Paula
A neighbor makes dulce de guayaba |
In La Paz I always have "ates", be it guayabate or mangate. Other favorites are panocha de gajo and alfiñique. Has anyone ever had tamalitos de mango?
A well informed Baja California traveler is a smart Baja California traveler!
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Paula
Super Nomad
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Location: Loreto
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"In La Paz I always have "ates", be it guayabate or mangate. Other favorites are panocha de gajo and alfiñique. Has anyone ever had tamalitos de
mango?"
fdt, what are panocha de gajo and alfiñique?
Lencho, please sign me on for the Oaxacan tortilla tour!
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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Sugar Science
| Quote: | Originally posted by Paula
I tried to make it but it never carmelized. It turns out she does it in an old kettle outdoors and it take her "no time at all".
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Don't you just hate it?
Volumes have been written about the proper tools, specific temperatures and exacting process needed to melt sugar and make candy.
Tell your neighbor that for all these years, she, her mother and grandmother have just been lucky. Then buy her a new gas stove, candy thermometer,
nonreactive pot and confectioners' cookbook.
She'll soon get the hang of it. 
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Manuel Cuesta's mom's pickled octopus.
I do what the voices in my tackle box tell me.
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bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
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I havent been to Ensendada in years but one of my favs from there was the local olives. They came in a plastic cup with plastic wrap on top...yummy.
The people in Miraflores make a mango dulce that is to die for and it lasts for ever. I have a jar(well 1/3 jar) that I was given at Christmas and it
is still good.
My neighbor also makes guava dulce that is not recommended for diabetes. Her tortillas de harina are excelent too. Her husband brings us a batch
all wrapped up in a beautiful embroidered cloth and still warm.
fdt, I have seen signs for that, what is mangate?
Pomp, pickled octopus sounds wonderful.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Who needs a spoon where were goin'!
| Quote: | Originally posted by lencho
| Quote: | Originally posted by Sharksbaja
Thank god for small miracles. I always thought they were harina(flour).
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I am shocked. Shocked, I say!
Based on the presented evidence, I would venture to guess you probably have never experienced a traditional Mexican corn tortilla, Mulege prepacks
notwithstanding.
My gormet friend, someday you & I could take a little trip into the backways of Oaxaca... "In quest of the lost tortilla".
--Larry |
I think I'm ready now Larry!
A quest for the perfect eating utensil, the homemade corn tortilla from Oaxaca.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Pickled octopussy and mango candy!
THAT'S WHAT I'M TALKIN' ABOUT!!
From La Cuesta??
Dave I know what you mean. Funny how some just have no problem with candy making others struggle every time(not me.
I guess practice makes perfect and a copper kettle most likely is used, eh Paula?
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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Dave and Sharks, no need to feel sorry for Socorro slaving over that fire-- she has a modern kitchen and a good stove, every pan and gimmick you can
imagine, and is just about the best cook I know anywhere. She even dug up some cream of tartar for me one time! She makes the candy outside because
that fire and pot are the best tools for the job
Judy, mangate is a jellied mango candy, you could say ate de mango. Morelia is famous for making fruit ates and you can buy slices of them at Soriana
near the cheese-deli counter. They come in lots of flavors. San Bartolo has candy stands, but we've never stopped to look-- anyone know what they
have?
On the not-sweet side, I take San Javier olives to Montana in the summer, and my friends are convinced that they are better than all the fancy olives
in the goumet olive bars, but so costly that they savor each one
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Good gawd almighty....olive bars in Montana?
Quote from Paula:
"On the not-sweet side, I take San Javier olives to Montana in the summer, and my friends are convinced that they are better than all the fancy olives
in the goumet olive bars, but so costly that they savor each one."
Say it ain't so, Paula! "Gourmet olive bars" in Montana?...in Montana?!! Good grief, what in the name of lizard-skin cowboy boots
and feathered Stetsons is happening to that state?
I really can't recall having any gourmet olives at my last elk camp. I do remember some Brokeback Mt. dude wanted me to try something called
'quiche.' They got him off the mountian okay the next day on the buckboard.
Next thing you will telling me is that I can't get old Busthead here into the Bozeman saloons anymore...well, shinola...there goes the neighborhood.
I do what the voices in my tackle box tell me.
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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Well, PompanoI see I got your attention....
... and I have to tell you it's not pretty what's happenin' to Montana. Up in our corner of the state we have to travel all the way to the Good Food
Store in Missoula to find a respectable olive bar. I have it on good authority however that Bozeman is the proud home to the most olive bars per
capita of any city in the entire country.
So you and ol Busthead better ride on down the road to Livingston where Russell Chatham will probably serve the two of you in his fine restaurnant.
After a c-cktail or two at the bar you could settle in at a nicely set table for the the duck breast served with "a very clean duck sauce" and a side
of roasted baby turnips. If you want simpler fare, then mosey on over to Big Timber, Wolf Point or Two Dot where life as we know it in the west still
happens.
To stay on the topic at hand, I must say I've never seen a chocolate clam in the Flathead Valley.
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
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Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by Paula
"In La Paz I always have "ates", be it guayabate or mangate. Other favorites are panocha de gajo and alfiñique. Has anyone ever had tamalitos de
mango?"
fdt, what are panocha de gajo and alfiñique?
Lencho, please sign me on for the Oaxacan tortilla tour! |
Lencho should also know this, Panocha de gajo is cane syrup with orange and alfiñique, real name alfeñique is like a caramel twisted in different
shapes also made of sugar
A well informed Baja California traveler is a smart Baja California traveler!
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
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Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by bajajudy
fdt, I have seen signs for that, what is mangate?
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Mangate is mango ate like guayaba ate is guayabate, so then knowing this you can know what is pitayate.
As for the tamalitos de mango, those are made with mangate wraped in corn peels or as you call them tamale wrap.
A well informed Baja California traveler is a smart Baja California traveler!
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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"Tour? Ha!... if anything comes of this harebrained idea, it will not exactly be... a tour. "Quest?" More like "pilgrimage," I would guess. The holy
grail being the corn god, and the physical comforts, well.... last I heard, the corn god wasn't hanging around tourist hotels in the cities... "
--Larry
Larry, the last I heard the god of corn was Demeter, Goddess of agriculture
When I was in Oaxaca I was very lucky to have lunch with a family in the mountains. We had a soup with whole dried shrimp and it was delicious. I
think I was served a fried worm as a garnish on tortilla soup in the market in the city, though it was charred and hard to identify. I hope not to
eat chapulines or iguana, but if either is ever served to me in someone's home, I will eat them too-- hopefully wrapped in a real corn tortilla, and
followed with a healthy swallow of beer.
I used tortilla tour for the alliteration. Perhaps I should have gone farther with my silliness and called it the non-touristical tortilla tasting
tour to Tejuantepec.
edited for terrible typing
[Edited on 4-15-2007 by Paula]
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