Bajas' discovered specialty foods

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.

http://www.mexgrocer.com/catagories-chile-peppers-whole-jala...

Enjoy!

We do.

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.

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

Can I come along?

Sugar Science

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.

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). 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.

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?

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

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.

"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]

Quote:

Originally posted by lencho Quote: Originally posted by fdt Can I come along? Would be an honor-- you're probably one of the few here that has eaten real tortillas... --Larry

jerry! Fresh etc. Keeping it simple!

How come nobody's mentioned Mexican candy? Strangest stuff I've ever tasted. There ought to be a gringo warning label on the wrapper.

I cant get these in US

[Edited on 4-16-2007 by pangamadness]

Not to appealing

Quote:

Originally posted by Dave How come nobody's mentioned Mexican candy? Strangest stuff I've ever tasted. There ought to be a gringo warning label on the wrapper.

That's for sure! Funny you mention candy. My teenage son showed me an article about the high levels of lead in the domestic candy. He was worried because his kast birthday was in Mulege and featured a pinata with local candies packed inside. Needless to say that was the toughest pinata to break I've ever seen. I said not to worry, you refused to eat the strange stuff anyway. I don't think anyone ate it.
What the hell is it??

Lead in candy? Jeez! No lead in salsa, chips, dips etc.? Do you get a discount for lead-free or is lead extra?

Specialty foods at the Jungle, Mulege

Somebody is always bringing a specialty food gift treat for the patrons of this Cheers-like establishment. This time it was sushi. The other day it was grilled dove breasts flambe and stuffed peppers. Bon apetite!

p.s. The happy-looking guys in this photo are among the patrons who were very instrumental in raising money & providing labor to help clean up the river flood debris and restoration of the south boat ramp after Hurricane Juan. Kudos.



[Edited on 4-17-2007 by Pompano]

Yep

Those look like the faces of The Jungla consumer.


"Hold me up Scotty, there's specialty food in here!"

..this is making me hungry!

On loving good Baja cheese I certainly will agree, bajajudy. A Mulege amigo's mother not only makes the best pickled octopus, but also their ranch goat cheese is too die for.

And another specialty food found only in Baja...Sta. Rosalia's own boleo bakery. Fresh right out of the oven...pass me the butter and raspberry jam, please.



[Edited on 4-17-2007 by Pompano]