| Pages:
1
2 |
mtgoat666
Select Nomad
Posts: 18392
Registered: 9-16-2006
Location: San Diego
Member Is Offline
Mood: Hot n spicy
|
|
Quote: Originally posted by David K  | Lencho, you answered the question I asked, but don't assume when I typed "scallops" it means I order in English. I speak enough Spanish to order most
things. I just have never noticed mano de XXX on a menu. Maybe because I wasn't looking fot it?
The word for scallops is hacha or vieira. Yes, goat, I know about the hacha clam found in the Sea of Cortez. The meat inside is pretty close to a
traditional scallop. |
Hacha is hatchet.
The callo de hacha meat is in my opinion much different than traditional scallops gringos are familiar with...
Woke!
“...ask not what your country can do for you – ask what you can do for your country.” “My fellow citizens of the world: ask not what America
will do for you, but what together we can do for the freedom of man.”
Prefered gender pronoun: the royal we
|
|
|
bajabuddha
Banned
Posts: 4024
Registered: 4-12-2013
Location: Baja New Mexico
Member Is Offline
Mood: Always cranky unless medicated
|
|
Yeppers, that's purty nit-picky. 
All the restaurants in BCS I've ever visited listed CALLOS on the menu.
Enough said. 
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
|
|
|
bajabuddha
Banned
Posts: 4024
Registered: 4-12-2013
Location: Baja New Mexico
Member Is Offline
Mood: Always cranky unless medicated
|
|
| Quote: Originally posted by lencho | | I believe you, but seeing that I
wouldn't be sure what they were going to serve me. Do you know if "callos" alone generally refers to a specific variety? |
I always asked, "es callos de hacha o hancha (ancha?)?
Picky, picky, picky! 
btw, I've harvested a few of both hacha and hancha over the years, and still my fave were the talones. Ever had em? If not, I highly recommend them.
I'd cook em in a (green box) Nutri Leche sauce ( w/ a lil corn starch) and mucho ajo with basil and tarragon, tons of queso del parmesano and some
burned butter to start it all off with. Mui delicioso.
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
|
|
|
BajaMama
Super Nomad
Posts: 1108
Registered: 10-4-2015
Location: Pleasanton/Punta Chivato
Member Is Offline
Mood: Got Baja fever!!
|
|
Best ear plugs - "Sparkplugs" - I never travel w/o them!
|
|
|
KurtG
Super Nomad
Posts: 1205
Registered: 1-27-2004
Location: California Central Coast
Member Is Offline
Mood: Press On Regardless!!
|
|
| Quote: Originally posted by bajabuddha | | Quote: Originally posted by lencho | | I believe you, but seeing that I
wouldn't be sure what they were going to serve me. Do you know if "callos" alone generally refers to a specific variety? |
I always asked, "es callos de hacha o hancha (ancha?)?
Picky, picky, picky!
btw, I've harvested a few of both hacha and hancha over the years, and still my fave were the talones. Ever had em? If not, I highly recommend them.
I'd cook em in a (green box) Nutri Leche sauce ( w/ a lil corn starch) and mucho ajo with basil and tarragon, tons of queso del parmesano and some
burned butter to start it all off with. Mui delicioso. |
Talones de hacha are good for ceviche also.
|
|
|
shari
Select Nomad
Posts: 13048
Registered: 3-10-2006
Location: bahia asuncion, baja sur
Member Is Offline
Mood: there is no reality except the one contained within us "Herman Hesse"
|
|
The prized Lion's Paw Scallops have been off menu's for a couple years now as the fishery is closed in Guerreo Negro in hopes of the species can
recover in the lagoon. It was nearly wiped out from poaching and disease. So what you get now is also deicious...callo de hacha...the next best thing.
Always ask which scallops they serve...(although they often tell a fib) the catarina are the small ones...also yummy.
Yes there is a new cantina across from Malarrimo so weekend noise will be more than before.
|
|
|
Udo
Elite Nomad
Posts: 6346
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
Member Is Offline
Mood: TEQUILA!
|
|
In the Ensenada area, they are called "CALLOS".
You figure it out!
| Quote: Originally posted by David K | Lencho, you answered the question I asked, but don't assume when I typed "scallops" it means I order in English. I speak enough Spanish to order most
things. I just have never noticed mano de XXX on a menu. Maybe because I wasn't looking fot it?
The word for scallops is hacha or vieira. Yes, goat, I know about the hacha clam found in the Sea of Cortez. The meat inside is pretty close to a
traditional scallop. |
Udo
Youth is wasted on the young!
|
|
|
pacificobob
Super Nomad
Posts: 2308
Registered: 4-23-2006
Member Is Offline
|
|
| Quote: Originally posted by David K |
The word for scallops is hacha or vieira. Yes, goat, I know about the hacha clam found in the Sea of Cortez. The meat inside is pretty close to a
traditional scallop. |
hacha=ax
|
|
|
pacificobob
Super Nomad
Posts: 2308
Registered: 4-23-2006
Member Is Offline
|
|
party noise, like the smell of burning trash, are as much a part of the Mexican experience
as tacos and tequila.
some folks are better off in an American suburb where they have the freedom to dial up the cops and make their neighbors stop having fun.
|
|
|
David K
Honored Nomad
Posts: 64857
Registered: 8-30-2002
Location: San Diego County
Member Is Offline
Mood: Have Baja Fever
|
|
I didn't invent the words, they came from a Spanish to English dictionary site.
I know 'hacha' is hatchet/ax, in English (as well). It is a variety of scallop in Baja (Hatchet clam).
'Callo' translates to foot callus or toe corn, as well as a term for ugly.
|
|
|
| Pages:
1
2 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
