CP
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Mystery meat...
What is the cut of meat in a taco campacheno?
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bonanza bucko
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Earny Gann, writer of The Hight and the Mighty among other very good books said that the chow line at his Greenland stop for fuel during WWII had two
kinds of meat on the menu...."WHALE AND NOT WHALE." ....suspect the same can be said for tacos y campachenos part of the time. The rest of the time
it's probably flank steak or "not flank steak."
To be good it has to be stringy!!
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CP
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Thanks BB, that made me laugh. The one I had was not flank steak (I would love that). It was more like some cut of aged fat...I don't know what a
chitlin tastes like but it made me think of that...
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bajajudy
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Sounds like chicharrones to me...fried pork rinds cooked in a sauce that makes them kinda slimy. yucky to me but very popular.
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vandenberg
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Being a very particular kind of guy,
if my dog eats it, it's good enough for me.
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larryC
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One of the best tacos I have ever eaten was in a little stand in Puerto Villarta, it was a "taco de labio" I had no idea what a labio was but the meat
was tender and tasty. Now that I know what a Labio is I would still go back for more. Tacos de cabeza were pretty good also.
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BMG
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| Quote: | Originally posted by larryC
One of the best tacos I have ever eaten was in a little stand in Puerto Villarta, it was a "taco de labio" I had no idea what a labio was but the meat
was tender and tasty. |
I'll keep an eye out for tacos de labio.
Just finished reading 'The Jungle' by Sinclair again. One of the lines used by the Chicago meatpackers was that they used every part of the pig except
the squeal. Look at the ingredients for 'Potted Meat Food Product', then tell me what defatted fatty pork tissue is.
Never had lip or campacheno tacos, but I game. We did try a new dish recently though that I had never heard of. It's called cecina. The restaurant (in
Cd Obregon) had a large screened drying area similar to some machaca drying rooms I've seen. Thin cuts of beef were hung from racks with large fans
blowing the warm air through the room. We were told they air dried the meat for a day or so, marinated it and then BBQ'd it. I thought it would be
tough like jerky, but this was tender and tasty.
I think the world is run by C- students.
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Cypress
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BMG, Air dryed. Not quite jerky. Cecina. Good photo. Thanks. I'm getting hungry.
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motoged
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| Quote: | Originally posted by vandenberg
Being a very particular kind of guy,
if my dog eats it, it's good enough for me. |
V.
So....do you bath yourself the same way your dog does???? 
Don't believe everything you think....
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Cardon Man
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| Quote: | Originally posted by BMG
We did try a new dish recently though that I had never heard of. It's called cecina. The restaurant (in Cd Obregon) had a large screened drying area
similar to some machaca drying rooms I've seen. Thin cuts of beef were hung from racks with large fans blowing the warm air through the room. We were
told they air dried the meat for a day or so, marinated it and then BBQ'd it. I thought it would be tough like jerky, but this was tender and tasty.
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I was recently in zihuatanejo, Guerrero and noticed cecina on the menu's. I never got around to trying it though I really wanted to. Butchers in the
market in Zihua had many racks loaded with the thin cuts of beef. These cuts were hung right out in the open market rather than in a drying room. I
think I'd prefer my cecina to be the drying room variety.
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OLIGUACOMOLE
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Campechano means "a little bit of everthing"!
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OLIGUACOMOLE
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Labio
| Quote: | Originally posted by larryC
One of the best tacos I have ever eaten was in a little stand in Puerto Villarta, it was a "taco de labio" I had no idea what a labio was but the meat
was tender and tasty. Now that I know what a Labio is I would still go back for more. Tacos de cabeza were pretty good also. |
Could you be specific on which lips you ate please!
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CP
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| Quote: | Originally posted by OLIGUACOMOLE
Campechano means "a little bit of everthing"! |
Well that would be closest to what I think we ate....
I thought Campecheno meant in the style of that state. Which is what I thought the mixed seafood soup was from....
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vandenberg
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| Quote: | Originally posted by OLIGUACOMOLE
Could you be specific on which lips you ate please! |
Watching too many xxx rated flix.
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Oso
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Campechano means Campeche style and as O says, it denotes a mix of two or more ingredients. A taco campechano usually has longaniza (sausage) and
suadera (breast or the meat that hangs from the ribs) or could have buche (part of the stomach).
A coctel campechano usually has shrimp, crab and oyster but could also have octopus or squid.
"La vida campechana" is an expression similar to "the life of Riley"denoting ease and comfort. Life in Campeche is often depicted as laid back (even
more so than other parts of Mexico
:lol , easy going with an abundance of seafood and tropical fruits.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Gypsy Jan
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According to Freinds
In the Norte.
If you order a campechano(a), you are asking for a undetermined mixture of what the cook thinks is the best combination to serve.
This applies to meat and seafood including tacos, cocteles, etc.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Martyman
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That piece of meat (on the red plate) in the upper left (11 o'clock) is that a small fish? I think I see an eyeball...Shari is that the right size for
eating or is it not skookum????
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Udo
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Being a chef, here is how I have done labios in the past:
Heat a griddle to very high heat. While the plancha is getting hot, cut the labios into 1/2"-3/4 inch strips, season with your choice of spices, then
sear all 4 sides rapidly. Remove from plancha and marinade in almost any juice that includes wine. Put in fridge overnight and the next day heat the
oven to 350 and plut the labios and sauce in a pot and cover. Heat for four hours+
The meat will be so tender you'll think you are eating prime rib!
Udo
Youth is wasted on the young!
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Udo
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I forgot to say that the process I mentioned works well with very tough cuts of meat, heart, kidneys, pig ears, snouts, pigs feet, etc.
Udo
Youth is wasted on the young!
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shari
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hmmm...I'm likin the campechano idea...mixture of whatever is good in a place in that moment...laid back...uh huh....I feel a new nickname coming
on....I can hear it now when a newmad comes to town and asks someone if they know shari and they smile and say....ahhhhh...si....la campechana!!!!
martyman...you are imagining eyeballs amigo...ya need to eat some to cure that
i'm kinda eyeballed out as grumpb has been bringing me so many big calico heads.
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