How come when I get back to the states they never taste the same? Is it Lard? The label says there isn't any but something is different. Anybody got a
good recipe?
Recipe
bajaguy - 10-21-2007 at 09:26 PM
Recipe as follows: Retire, sell house, pack car, move to Baja, drink Pacifico (sorry, couldn't resist)....castaway$ - 10-21-2007 at 09:34 PM
Love It!!!! Gave me a good laugh, thats worth a cerveza if ever we meet!castaway$ - 10-21-2007 at 09:38 PM
Read it again and I still like it!Stickers - 10-21-2007 at 09:46 PM
Hey castaway$
does your name imply that you castaway money? If so.........
.
Check
bajaguy - 10-21-2007 at 09:52 PM
your u2u, castaway$Paulina - 10-21-2007 at 10:18 PM
Castaway$,
I agree with you. (Just like the beer,) the tortillas taste better down south.
The best tortillas in Baja are the ones that don't come with tags or ingredient labels. They are made with questionable hands, heated one at a time
and never last for more than two days before they start to get stiff and crack apart.
One year my sister in law came along on a trip to Bahia. She was a newbie vegetarian. We took her out to dinner at the restaurant that used to be
across the street from the museum. When the owner came to take our order she proclaimed that she could not eat anything he had to offer on his menu,
claiming she could only eat tortillas.
O K.
Did I bother to tell her what they were made of?
Nope.
Did she change her diet program real quick when she bit into the warm tortilla just millimeters away from a big old black nasty hairy smashed into the
dough horse fly?
Yep.
That was the best night ever! Talk about karma. ( I do have to admit that I check my tortillas now because of that.) The owner was very apologetic
after hearing her screams. I reassured him later that he made my day, no worries at all! I often wonder if he did that on purpose? I would have...
P<*)))><Roberto - 11-9-2007 at 10:51 AM
Have you checked out the uncooked tortillas sold at Costco?Hook - 11-9-2007 at 11:56 AM
Tortillas vary alot, even in Mexico. I think the best ones have a near translusence that comes from more oil/lard than we typically see up here.
We actually prefer the ones made with lard (no surprise). Not easy to find in the mercados but you learn which tortillerias use lard.
They seem to last for days if you protect them from mold.
You'll laugh, but we actually "smuggle" a kilo of lard tortillas back with us to distribute to neighbors. We vacuum seal with a single sheet of waxed
paper in between each one.Hook - 11-9-2007 at 04:46 PM
Larry, I dont know what kind of corn tortillas they have at the Old Town Mexican Cafe in San Diego, but they are superb. I've had some that are about
1/8-1/4 inch thick. Ever had theirs?DENNIS - 11-9-2007 at 04:53 PM
Quote:
Originally posted by lencho
[As for corn tortillas, in Baja they're almost universally made of Maseca or Minsa, and they're pretty worthless, handmade or not.
--Larry
I have no idea what you could possibly mean by that. Worthless?
