BajaNomad - Menudo recipe wanted

Menudo recipe wanted

desertcpl - 1-2-2011 at 05:16 PM

well lets get the recipe section going for this year,, we just love good Mexcian food

how about some good Menudo recipes for us Gringos.
and Pozole recipes

[Edited on 1-3-2011 by desertcpl]

Feathers - 2-4-2011 at 02:52 PM

I almost tried to make it... but prepping the tripe was too time-consuming.

Now I just buy it (para llevar) from a curbside Vendor.

Once home, I add a generous amount of chile powder.

IMO, Red Menudo is tastier than White Menudo.

Sorry I couldn't be of much help.

desertcpl - 2-4-2011 at 05:43 PM

I know its very time consuming when you really start from stratch.

first time I had it was with a Mexican famliy , it was a Holiday.
boy was it great

sanquintinsince73 - 2-4-2011 at 05:46 PM

I've got a good recipe. Let me jot it down and I'll transfer it to this thread.
Now you got me thinking, maybe I'll make some this weekend.

desertcpl - 2-4-2011 at 06:44 PM

YUM.. we will bring the beer and tortillas

Skipjack Joe - 2-4-2011 at 07:55 PM

Menudo is one of the worst things I've ever tasted. It's like chewing on rubber.

Others that made the list:

1. aspic -
2. sweet breads

Eating cow brains is probably at the very bottom, though.

Feathers - 2-4-2011 at 08:50 PM

Quote:

Originally posted by Skipjack Joe
Menudo is one of the worst things I've ever tasted. It's like chewing on rubber.

Others that made the list:

1. aspic -
2. sweet breads

Eating cow brains is probably at the very bottom, though.

Evidently, you've never had good Menudo... or Sweetbreads.

Cow Brains hold zero appeal for me.

Lutesfisk is my #1 BLECH! :no:

[Edited on 2-5-2011 by Feathers]

Mexicorn - 2-4-2011 at 08:58 PM

3 to 4 Lbs of well washed Beef tripe.
Cut into Small bite sized pieces this is very labor intensive.
1 or two or three Beef Hoofs which can be purchased at your local Butcher.

Heres the important part Cook for at least eight hours until the tripe is no longer chewy and the meat falls off the bone.
Add one onion cut in half and a few cloves of garlic .
One can of large white hominy (Teasdale).
Two cans if you like the Granos.
One or two cans of Las Palmas red sauce. Las Palmas Enchilada sauce works just as well.
A few tablespoons of California Chili powder which is pre-bagged and found in the Hispanic spices area of your local grocer.
Cook a few more hours and voila enjoy after you cut up a mess of lemon.
Add Fresh cut onion Oregano and dried red pepper to taste.

helpful tips
Northgate markets throughout San Diego and LA sell the tripe already chopped up into bite sized pieces.
The best corn tortillas that are superior to any other machine made I've ever tasted can be purchased at Santa Fe meats on Main Street in Chula Vista just off the 5.

Now Margie will you Please Please post your recipe for Perogies on your website?

Thanks in advance-
Corny

desertcpl - 2-5-2011 at 10:26 AM

thanks

but what is Granos

Pompano - 2-5-2011 at 10:33 AM

I agree with Igor...Menudo really sucks. If you must eat..for some weird reason...this is what I do.

Open a nice big can of Dinty Moore's Beef Stew and add a tiny spring of ..ugh..cilantro.

Personally, I hate that soapy cilantro taste.. but to each his own.

New Mexico (Santa Fe) Style Green Chile Pork Posole

Agavedaze - 3-20-2011 at 05:54 PM

Although this is a late response to your inquiry, and there are wonderful recipes posted already, I'll throw this into the mix. This is a New Mexico style thick green chile posole. Meats, chiles, and toppings can be easily switched for those things available in Mexico. This recipe applies fresh ingredients, as such it takes 2-3 hours to prepare. Good for a cold day activity maybe.

New Mexico (Santa Fe) Style Pork Green Chile Posole

5 tablespoons (or so) olive oil, lard, or fat from the pork roast for browning the meat, onions, and garlic
Flour for dredging (gluten free flour can be used)
1 tablespoon cumin powder
1 tablespoon whole dried Mexican oregano
1 tablespoon dried mustard powder
1 tablespoon mesquite seasoning (optional)
1 tablespoon finely ground fresh black pepper
1 tablespoon kosher salt
2 lbs. pork shoulder (bone-in)
2 medium white onions (fine chopped)
7 cloves fresh minced garlic
1 108 oz. can cooked white or yellow hominy
30 - 40 full-size mild or medium Hatch (Anaheim) chiles or Poblano chiles
(roasted, peeled, seeded and chopped). Use rubber gloves to work with chiles.
Chicken or pork stock (only enough to just cover other stew ingredients in the pot)
Kosher salt and ground pepper to taste

Dry the pork roast and cut into bite-size cubes. Dredge cubes in flour. In large pot, carefully brown the pork in oil or pork fat. Lift the meat out of the pot and set aside. In the remaining oil or fat, whisk in dry seasonings, stirring continuously over moderately low heat for 8-10 minutes. Sauté onions and garlic in the oil and seasonings. Add more oil or fat if necessary. Return the meat to the pot with the bone. Add hominy and green chilies to the pot. Pour in
the stock to just cover the stew ingredients and slow-cook for at least 2-3 hours. Season to taste with additional salt and pepper. Garnish bowls of stew with grated cheddar or Monterey Jack cheese, tomatoes, avocado, cilantro, sour cream or Mexican crema.

The Gull - 3-20-2011 at 06:51 PM

Mexicorn - perfect recipe. Just start with honeycomb tripe.

I used to be able to find nixtamal in bags in the refrigerated section of a local market. Don't know where to look anymore.

fishabductor - 3-20-2011 at 07:23 PM

Menudo is mexico's version of what to do with lips, a-holes and every other disgusting thing. In the US they make hotdogs with it, here it's Menudo.

Just like the 70-80's band by the same name...it plain sucks..IMHO

desertcpl - 3-21-2011 at 03:31 PM

thanks for the recipes for Menudo and Posole

The Gull - 3-21-2011 at 08:16 PM

Quote:

Originally posted by fishabductor
Menudo is mexico's version of what to do with lips, a-holes and every other disgusting thing.

Then you best stand back from the pot for fear of being tossed in... :lol:

irenemm - 3-21-2011 at 09:54 PM

Menudo only sucks if you never had good menudo.
Stop in on Sunday Buffet and you will see how good, really good menudo is.
If you don't want that then try our Pozole. Or any ones of our other 21 items and fruit bar, dessert bar, salad bar, and omlette station.
fresh homemade corn tortillas.
But menudo is breakfast of the champs

Martyman - 3-22-2011 at 03:54 PM

Both the Pozole and menudo I've had were lousy. I will not give up though and I will search the globe to find good food! I am Super Fat Guy!

Bajahowodd - 3-22-2011 at 04:08 PM

I'm good with pozole. However. the menudo thing really exemplifies what impoverished cultures do to survive. Tripe? Give me a break.

Maybe it has become some sort of iconic weekend dish, but the bottom line is that its roots come from hungry poor people. Hardly something to celebrate. IMO

Oso - 3-22-2011 at 04:17 PM

Why do most places only have menudo on the weekend?

Because it's one of the world's best hangover cures.

According to Fred Sanford, the best menudo was found in El Segundo.

I like it, but only the red. The white is tasteless.

It's also called panzita.

Skipjack Joe - 3-22-2011 at 04:21 PM

Exactly.

You fillet a fish and eat the muscle tissue. Nobody eats the intestines. It doesn't matter what sauces you cook them in or how well you wash them.

Oso - 3-23-2011 at 12:00 PM

Tripe is not intestine. It is stomach lining. Tripas are intestines.

DanO - 3-23-2011 at 01:47 PM

Quote:

Originally posted by Bajahowodd
I'm good with pozole. However. the menudo thing really exemplifies what impoverished cultures do to survive. Tripe? Give me a break.

Maybe it has become some sort of iconic weekend dish, but the bottom line is that its roots come from hungry poor people. Hardly something to celebrate. IMO

I like menudo, but I can dig how some might find its textures and aromas hard to get past. Same reason some folks can't deal with any number of more exotic foods (uni, anyone? Yum.). However, dismissing menudo as poor people's food is just elitist BS. The highly-efficient use of the protein sources in an animal is something we should encourage, regardless of whether it is economically driven. Many top chefs are doing this now (Michael Symon, e.g.).

The best menudo I've ever had was at El Campestre in Hollywood, many years ago. Definitely a great hangover cure. The best tripe dish I've ever had was Callos A La Madrilena, in a little hole in the wall restaurant in Madrid, Spain. Recipe below. Absolutely incredible.

CALLOS A LA MADRILENA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb “honeycomb” tripe
1/2 c Dry white wine
1 sm Tomato, chopped
1 Pig’s foot or veal knuckle,
-split in half
2 Sprigs parsley
10 Peppercorns, lightly crushed
2 Cloves, crushed
1 d Of nutmeg
2 Bay leaves
1/2 ts Dried thyme, or equivalent
-amount of fresh
Salt
1 sm Onion, coarsely chopped
6 Cloves garlic, peeled
2 tb Olive oil
1 sm Onion, finely chopped
1/4 lb Chorizo (or Italian
-sausage), in 1/4-inch
-slices
1/4 c Diced cured (unsmoked) ham
1 tb Flour
1 tb Sweet red (Spanish) paprika
1/2 Dried red chili pepper,
-crumbled (remove seeds if
-you wish)

To serve 4 - 6 as a main course, or make 12 - 18 tapas:

Rinse the tripe well, then put it into a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups cold water and the wine, tomato, pig’s foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender.

Heat the oil in a skillet and saute the finely chopped onion until it is wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more. Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens. Add this and the chile to the tripe. Cover and cook 1 - 2 hours more. Remove the cover and continue cooking until the tripe is very tender.

Remove the pig’s foot or veal knuckle from the tripe. Remove and discard all skin, bone and fat. Cut the meat into pieces and stir into the tripe. Serve in warmed bowls or shallow individual tapa-size dishes. Serve with good crusty bread for sopping up the sauce.
___________________________________________________

Pozole, by the way, which I also like, has much more cultural significance. It was originally an Aztec sacrament that was made from human flesh cooked with sacred corn. From Wikipedia:

"Since corn was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special events. The conjunction of corn (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed that the gods made humans out of cornmeal dough. According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, in these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it 'tasted very similar,' according to a Spanish priest."

Hope that doesn't put anybody off their feed.

:lol:

Great Stone Soup

Skipjack Joe - 3-23-2011 at 03:05 PM

Perhaps you have read this one to your kids.

The story is about a traveler who claimed he could make the best soup in the county with a secret stone.

When invited he would ask his host to boil water and then add the rock to it. After it was 'ready' he would taste it and announce that it was perfect except for one small ingredient. Once added he would try again and again announce that it was 100% better but still need an addition. In went, potatoes, ham hocks, cabbage and a variety of meats and vegetables.

In this manner all the ingredients of a great soup were added until our hero was finally satisfied. He would then proclaim it was ready and the two sat down and enjoyed the creation. After the meal the host showered him with praise and welcomed him to come any time to share his stone soup.

Our traveler then picked up his rock, placed it in his satchel, and proceded with his journey.

Bajahowodd - 3-23-2011 at 04:32 PM

"However, dismissing menudo as poor people's food is just elitist BS. The highly-efficient use of the protein sources in an animal is something we should encourage, regardless of whether it is economically driven. Many top chefs are doing this now (Michael Symon, e.g.)."

Not elitist crap. Fact. It was driven by economics. If I told you I liked menudo, would that change anyhting?

DanO - 3-23-2011 at 05:14 PM

Quote:

Originally posted by Bajahowodd
"However, dismissing menudo as poor people's food is just elitist BS. The highly-efficient use of the protein sources in an animal is something we should encourage, regardless of whether it is economically driven. Many top chefs are doing this now (Michael Symon, e.g.)."

Not elitist crap. Fact. It was driven by economics. If I told you I liked menudo, would that change anyhting?

Of course it's a fact that economic necessity drives people to eat things that might not otherwise consider even touching. Duh. That's not my point. Here's the part of your post I take issue with: "[t]he bottom line is that its roots come from hungry poor people. Hardly something to celebrate." There are innumerable stories across many cultures (Skipjack Joe's Stone Soup story is a version of one that my Polish grandfather used to tell me all the time) which celebrate just that -- eking something meaningful or useful out of life despite adversity. Making something from nothing is the triumph of human spirit and ingenuity. It is something to be venerated, not swept under the rug when times are better and people have higher standards of living that enable them to, in the words of Marie Antoinette, eat cake. Of course, if you actually do like menudo, then you were arguing against this principle because . . . ?

mulegejim - 3-23-2011 at 06:06 PM

Not sure why Menudo causes so much discussion - I happen to love good Menudo and believe I make a great version. That said, I also like beef and chicken liver, chicken gizzards and hearts and - believe it or not - chicken feet. Oxtails are also one of my favorites plus roasted beef marrow bones. Don't like to see good tasting things go to waste. Just throwing in my opinion. Jim

DanO - 3-23-2011 at 06:18 PM

Quote:

Originally posted by mulegejimOxtails are also one of my favorites plus roasted beef marrow bones.

Oh yeah. Nothing beats a grilled ribeye steak with a scoop of bone marrow melting on top. Well, nothing except maybe a grilled dry-ageed New York strip with a scoop of crab bernaise sauce melting on top (a great dish they used to serve at Grill 83 in Memphis, TN). (I think my doctor would feel otherwise about both choices, but screw him.)

Mexitron - 3-23-2011 at 08:44 PM

I love menudo when its prepared well...your recipe looks top-notch Dano---thanks for posting.

Oso - 3-24-2011 at 10:04 AM

When I was in school in the D.F., I often went to Toluca for the great market there. A few blocks away there was a great little restaurant in a house called Las Medulas that specialized in marrow soup. Delicious.

"Wrinkled Steak Special" The best Chitlins (Chitterlings) I've ever had were at Vick's, a Greek owned drive-in in Fayetteville, NC that catered mainly to Black people. I don't trust Chitlins made by just anyone. That's one thing you really want to know has been cleaned THOROUGHLY. When cooking, the kitchen aroma can be a bit off-putting. The trick is to leave an open glass of vinegar next to the stove. It works.

Menudo?

sanquintinsince73 - 3-24-2011 at 12:01 PM

Oh, the other kind.

http://www.youtube.com/watch?v=PHRjWauwpvE

mulegejim - 3-24-2011 at 01:20 PM

Quote:

Originally posted by DanO

Quote:

Originally posted by mulegejimOxtails are also one of my favorites plus roasted beef marrow bones.

DanO, couldn't agree more with you - never been to Grill 83 but if I am in the area some time will give it a try. Jim

Tripe

Gypsy Jan - 3-24-2011 at 05:53 PM

Interview with Warren Jones about his family's history in the tripe business.
25th March 01

"Before the Great Depression settled over Australia, Fred Jones worked in the tripe shed at the Homebush abattoirs. Many of the men living in adjoining suburbs were employed at the meat works or in allied industries. Early in the 30's Warren's father along with many others lost their jobs.
Tripe was what he knew most about; and still having contacts at the abattoirs he decided to sell tripe himself. So daily he bought small quantities of prepared tripe from the abattoirs and sold it door to door from the carrier basket of his bicycle. This kept the family going and his customers, no doubt affected themselves by the Depression, depended on cheap food such as tripe and other offal as well as the wares of rabbitos, who also sold door to door
When he heard that Americans were using sodium peroxide as a bleaching agent to make tripe look more appealing. Fred adopted the same process Until then the tripe sold was an unattractive grey-green.
At first, bleaching was done in a bathtub. Then Fred built cement vats in the backyard of the rented house the family lived in and took on more of the preparation. The use of a horse and cart and then a Chevvy panel van reflected the growth of the business. Two of his three sons joined Fred in the business as it expanded. At its busiest, it provided work for eight men, including Warren, who handled the paperwork. A team of delivery men did weekly rounds of all the butcher shops as far afield as Canberra..
But trouble lay ahead in the 80's. The bleaching process raised the pH level from a natural 6-7 to nearer 10. While this did not affect the nutritional value of the tripe it did result in the retention of more water and the Health Department and its food inspectors claimed this defrauded the buyers. The Jones were told to reduce the pH level or be fined.

7
And fined they were, since it was impossible to conform. In their worst year they paid fines amounting to $20,000. Others in the same business gave up the fight with bureaucracy but the Jones held the fort. Eventually Warren and his brothers managed to get all the officials involved to meet and talk over their differences; and the Jones' case won the day.
Since the closure of the Homebush abattoirs, the Jones, who today are Sydney's chief suppliers of tripe to retail outlets, have had to look to country and interstate abattoirs for their stock.
At the end of the 80's the firm of F.M.Jones were processing 8,000 kilos of tripe a week. Today the demand has fallen off, probably because in these times- at least on the domestic level- the emphasis is on simpler, more easily prepared foods. Current production is more like 4000 kilos weekly which is delivered throughout the Sydney Metropolitan area, Wollongong and Newcastle and as far as Canberra
The vast amount of tripe produced today is exported (Check to find out quantity and who are the buyers).
Apart from bovine tripe the Jones also handle sheep tripe- a sac about the size of a large grapefruit. The demand comes from Scots, of course, who need it for haggis in December, but this is a very small amount. The Greek community buy as much lamb paunch as they can get for their Easter feast days. At this time of the year, the Jones deliver as much as 5000 kilos to Greek butchers alone, each lamb paunch weighing about 4-500 grms. To meet the demand for fresh unfrozen tripe, supplies have to be brought in from interstate, particularly Victoria. But it is the Lebanese communities who generate a year-round demand for sheep tripe, which is eaten stuffed with a variety of fillings. (see recipes)..
Today the third generation runs the firm of F.M Jones, the state's major supplier of offal meats. Marrick (Rick)Jones, one of the principals, asked what his favourite tripe dish was, replied: "We don't eat tripe".
Not if you live with it all your life.

*****
The Sydney Greek community, particularly followers of the Greek Orthodox Church, consume large quantities of sheep tripe at Easter. The month preceeding Easter is customarily one of fasting, during which no meat, dairy foods or even fish are eaten. The daily diet during the month of fasting consists mainly of salads, potatoes, aubergines, beans and okra.

The fast is broken at midnight on Easter Saturday and after mass families go home to a traditional meal of soup made from tripe, and other offal meats including liver, lungs and heart, finely chopped. After a month of fasting, the assumption is that stomachs are weak and tripe is most easily digestible. Tripe dishes are also served on Easter Sunday, with avgolimono sauce (egg and lemon) or a sauce using onions, tomatoes and the more usual Mediterranean ingredients.

*****
Stephanie Alexander in her book "The Cook's Companion" has some interesting observations - and some fine recipes- concerning tripe.
"Only eyeballs seem to strike more terror into the hearts and minds than does tripe! Tripe also has an image problem as the word has come to mean "rubbish" or "nonsense" and as it is associated with northern-English nostalgia- flat caps, poverty and grime….Tripe haters speak disparagingly of its slippery texture, which is just the thing tripe lovers enjoy, along with its mild flavour and ability to meld with sticky meats and other flavours to result in delicious saucy dishes."
"Italians cook beautiful tripe dishes with rich tomato flavours and parmesan cheese. The Chinese, who love textured food, are good with tripe, too. One of the most delicious and lip-sticking specialities at yum cha is tripe with ginger in a golden sticky sauce."

Most people regard animal innards with revulsion, some to the point of refusing to eat offal in any shape or form. This prejudice is despite the fact that a multitude of delicious dishes featuring offal are prepared and served by the world's best chefs and consumed by battalions of appreciative gourmets. Clubs are formed solely for the appreciation and consumption of offal. Sydney's Tripe Club is just one.
The very name "offal" would deter most eaters other than the connoisseurs, but let's look at some of the other names used to describe animal entrails.

SLUMGULLION was a word invented in the 19th century to describe the innards of a gutted fish and gleefully taken up by whalers who then passed it on to American gold rush cooks who used it to describe a kind of hash or stew. In other words, a nasty mess.

GUTS- still in favour, usually in a pejorative sense.

MUNDUNGUS derives from mondongo, the Spanish word for tripe and is used in Mexican cuisine to describe a stew of maize and tripe.

TRILLIBUB and TROLLIBAGS of unknown origin, but an intriguing name for tripe with appealing onomatopaeic qualities.

GARBAGE-not so obvious a word to today's English -speaking housewife other than as a name for kitchen refuse, but six centuries ago, she would have used it to describe a dish containing offal which her family was expected to attack with relish in the commonly held belief that organ meat was fortifying...By the beginning of the 16th century, offal and its descriptive word "garbage" had fallen out of favour and the word garbage took on another meaning. Offal was then relegated to an inferior status in British cuisine.

UMBLES. Once a popular dish, especially among hunters, umble pie contained the intestine meat of deer, known as "umbles". As time went by, this food also fell into disfavour with the elite and by the early 19th century, the term "to eat humble pie" was reserved for those suffering humiliation.
(Ref Cupboard Love- a Dictionary of Culinary Curiosities. By Mark Morton. pub. Bain & Cox, Winnipeg.)

GODEBILLIOS: Rabellais found it necessary to invent his own word for tripe. He describes the birth of Gargantua as having been accelerated after his mother, Garganella had consumed a huge dish of "godebillios" - the tripes of stall-fattened oxen.

Even today, the word "tripe", apart from its culinary meaning still carries the taint of abuse. "That's a load of tripe!" or "He talks tripe." casts a shadow on the word, for all our good intentions.. However, to facts.

Tripe a la Mode de Caen Recipe

Gypsy Jan - 3-24-2011 at 06:00 PM

Title: Tripe A La Mode De Caen
Yield: 8 Servings

Ingredients

3 lb fresh tripe
1 calve's foot; split
2 lb onions; sliced
1/4 lb beef suet
1 onion; stuck with
3 cloves
1 bay leaf
1 bouquet garni*
1/4 c calvados*
1 cider; or water, to cover

Instructions

*Bouquet Garni: Tie in a bunch 3 sprigs each parsley and chevril with
2 sprigs fresh thyme. *Calvados is a French apple brandy. You may
substitute regular brandy and use cider instead of water.

Read about tripe. Trim, wash, soak, blanch, wash again, drain and cut
into 1 1/2" pieces. Wash and blanche a calve's foot. Peel and slice
the onions. Dice the suet.

Line the bottom of a casserole with a layer of onions, then a layer of
tripe and a sprinkling of suet. Continue to build layers and top woth
the calve's foot and clove studded onion, a bay leaf and the bouquet
garni. Pour over this the Calvados or brandy and enough water or
cider to cover.

Bring just to a boil. Seal the casserolw with a strip of pie pastry
dough and bake in a preheated 250 oven for 12 hours. When ready to
serve break the seal, remove the bouquet garni, bay leaf and whole
onion. Degrease the sauce and pick the meat from the calve's foot.
Return the meat to the casserole to heat through and serve in
preheated individual small casseroles with boiled parsley potatoes.

From the Joy of Cooking.

The New York Times Cook Book suggests the following variations: use 4
calve's feet, add carrots, leeks and celery, lots of coarse freshly
ground black pepper and 1/2 cup Calvados.

MitchMan - 9-24-2011 at 10:20 AM

For those of you who think menudo is disgusting and is without the integrity of acceptable food because of its being another disgusting poor man's food, ever hear of Irish Stew and its genesis?

Cypress - 9-24-2011 at 02:39 PM

Eating guts? Chittlins? Really like gizzards and hearts in gimblet gravy! Other than that, not a big fan of guts. :spingrin:

Mullet gizzards are good! One of those down home treats!

mulegemichael - 9-24-2011 at 11:11 PM

sorry gypsy...nice, really nice story but it's the damn texture that gets me....it was sprung on me once at christmas; my girlfriend made a nice big ol vat of it up and served it up with all the family....everyone just started scooping it up ravenously and it tried it and first scoop got a big ol chunk of "the stuff" and actually made a huge gringo spitup...screwup...etc..what a sissy!

mulegejim - 9-26-2011 at 06:20 AM

Well, just to add a little to these posts I'll throw this in - there is one brand of canned Menudo I happen to like. That would be Juanita's - better than many restaurant offerings. I live in San Clemente, CA and there is a place here where I go to for Menudo called La Siesta. Jim

MitchMan - 9-26-2011 at 06:57 AM

mulegejim,
There's a place in Capistrano that serves the best menudo in the world. Only firm meat, lots of it, hence very rich broth. It is located in a small strip center next to the freeway, at the south end of town on Camino Capistrano, CA. I believe the name of it is El Molino de Oro. They have inside seating and a buffet type of service where you stand in front of a glass partition through which you look at the steam table of food and give your order to a cook behind the glass and steam table. The cook serves up your food and you go to the right and pay for it at the cash register. You take your food on a tray and seat yourself. Prices are reasonable. Quality is their ethic. Best down home absolutely authentic homemade Mexican food that I have ever found anywhere. It's been there for years.

Problem is, the menudo there has made all other menudos that I have had in Baja seem watery, diluted, and lack luster. Still looking for good menudo in La Paz, not giving up on that. Open to referrals.

Problem with making menudo myself is that for the first two hours of cooking, it stinks up the house for everyone else (not me, though). The smell changes at the end of the cooking process to a more tolerable smell (still talking about other people, not me, the smell just reminds me of home). So, I am not really permitted to cook any.

[Edited on 9-26-2011 by MitchMan]

mulegejim - 9-26-2011 at 09:46 AM

Quote:

Originally posted by MitchMan
mulegejim,
There's a place in Capistrano that serves the best menudo in the world. Only firm meat, lots of it, hence very rich broth. It is located in a small strip center next to the freeway, at the south end of town on Camino Capistrano, CA. I believe the name of it is El Molino de Oro. They have inside seating and a buffet type of service where you stand in front of a glass partition through which you look at the steam table of food and give your order to a cook behind the glass and steam table. The cook serves up your food and you go to the right and pay for it at the cash register. You take your food on a tray and seat yourself. Prices are reasonable. Quality is their ethic. Best down home absolutely authentic homemade Mexican food that I have ever found anywhere. It's been there for years.

Problem is, the menudo there has made all other menudos that I have had in Baja seem watery, diluted, and lack luster. Still looking for good menudo in La Paz, not giving up on that. Open to referrals.

Problem with making menudo myself is that for the first two hours of cooking, it stinks up the house for everyone else (not me, though). The smell changes at the end of the cooking process to a more tolerable smell (still talking about other people, not me, the smell just reminds me of home). So, I am not really permitted to cook any.

[Edited on 9-26-2011 by MitchMan]

I'll give El Molino de Oro a try first chance I get. Jim