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DianaT
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| Quote: | Originally posted by Gypsy Jan
The tortilla soup you are describing sounds a lot like Caldo Tlapeno, without the chipotle chile.
Is this just another local variation of the universal tortilla soup? |
Sopa de Ajo is very different from Tortilla Soup. Not sure what you are asking
In this thread,
Garlic Soup
I wrote about how we make it.
It is great and really great for your health!
[Edited on 4-24-2010 by DianaT]
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Gypsy Jan
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Caldo Tlapeno
Is a hearty chicken soup in a clear broth with with sizable chunks of chicken meat and vegetables that usually include onion, carrots and chayote.
The fried tortilla strips, avocado and a chipotle chile pepper (from an adobo marinade) are added as a garnish just before the soup is served.
[Edited on 4-24-2010 by Gypsy Jan]
“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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DENNIS
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I'm glad to see this has morphed into a food thread. YUMMY
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jodiego
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| Quote: | Originally posted by luisartrgz
This is a map for the place as for the road We are trying to improve it but since it is an state road we need goverment clearance and support, we are
confident the creation of the museum will force the goverment 's culture department to put some pressure into the matter!
[Edited on 4-23-2010 by BajaNomad] |
OK, I'm still a bit confused. Looking at this map, it appears that the "old Gaston's Cannery" is in fact the old Old Mill Restaurant. Did it change
it's name to Gaston's before it shut down and will now be renovated? Please give me a little history on the place, going back about 10 years or so.
Thanks.
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Udo
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Jan...]
You are correct about the Caldo Tlapeño. The chipotle may be left out, as well as the chayote, depending on the region. This
is mainly served on the mainland and mostly as a meal, Kind of like the Caldo de Siete Mares.
Some mainland chefs that seek to work on Baja have been known to bring with them their local recipes, and do wildly well in kitchen all over Baja.
That is because the food is different from what locals are used to eating.
[Edited on 4-24-2010 by udowinkler]
Udo
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rts551
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| Quote: | Originally posted by udowinkler
I could be mistaken, rts
However, tortilla soup is served throughout most of Baja as well as many parts of the mainland.
Many restaurants make the error of using Knorr chicken powder for the soup's base, but the best is made with freshly made chicken stock. There are
many versions of the ingredients after the chicken stock, but fried tortilla strips, avocado slices and some melty/stringy cheese are generally added.
The difference comes in the regional areas where fresh local veg could be added.
In my recipe, I use a tomato coulee as well as mexican paprika. |
Just wondering because of the name "tortilla soup". Internet research indicates it's a fairly recent dish originating in southern Texas/Northern
Mexico and Southern California.
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pascuale
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by luisartrgz
Im sorry my english is not so well wasnt my intention to create a blame game actually I undestand US concerns for the safe of their people but its
also the truth that there are some places that are far more dangerous than mexico right now! |
Your English is fine, Arturo. It's your focus of attention that has a problem. Seems you came here wanting to talk about a restaurant and you
immediatly change the subject to international relations and crime.
What'll it be, Arturo? One or the other. |
What a grumpy old fart!
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Udo
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Rts
The operative words by the writer is "I believe"
http://wiki.answers.com/Q/What_is_the_origin_of_tortilla_sou...
However, I think most everyone on this board will agree on the culinary skills as well as the knowledge of the history of Mexican cooking by Rick
Bayless. His expertise in Mexican food research is unparalelled.
Here is his take on it.
http://www.bakespace.com/recipes/detail/Rick-Bayless-Classic...
Udo
Youth is wasted on the young!
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DENNIS
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| Quote: | Originally posted by pascuale
What a grumpy old fart! |
Hey pascuale....Screw you.
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luisartrgz
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Ok here is the story
The building was built in 1948 as a cannery for sardines, tuna, etc.. Mr. Vela never built anything there the building used to be abandoned at early
90's wen Gaston buy it from mr vela and named it Gaston's Cannery later on in a legal battle early 2000 Carlos Haffer I think re-named Old Mill
REstaurant but since Carlos was so busy tearing the building apart and doing upgrades and more upgrades the business hours for the restaurant werent
consistent and that make the rastaurant have a dark time or era so speaking, Now the Restaurant Is going to be named "Molino Viejo" and in that order
we dont want to interfere with the "Old Mill" trademark
that its own by the old mill hotel our neightbors!
I hope this is cleared!
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luisartrgz
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Rick Bayless
I used to watch Rick Bayless on HD PBS Channel its a hit
and the way he travels mexico finding recipes it amazing a great father as well he takes the daughter everywhere!
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Udo
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Rick Bayless recently won "Best Chef in the U.S." on Bravo's TV show "TOP CHEF MASTERS".
Udo
Youth is wasted on the young!
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jodiego
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| Quote: | Originally posted by luisartrgz
The building was built in 1948 as a cannery for sardines, tuna, etc.. Mr. Vela never built anything there the building used to be abandoned at early
90's wen Gaston buy it from mr vela and named it Gaston's Cannery later on in a legal battle early 2000 Carlos Haffer I think re-named Old Mill
REstaurant but since Carlos was so busy tearing the building apart and doing upgrades and more upgrades the business hours for the restaurant werent
consistent and that make the rastaurant have a dark time or era so speaking, Now the Restaurant Is going to be named "Molino Viejo" and in that order
we dont want to interfere with the "Old Mill" trademark
that its own by the old mill hotel our neightbors!
I hope this is cleared! |
Thank you Luis, it certainly does clear things up. NOW I can get back to all the food suggestions.
[Edited on 4-24-2010 by jodiego]
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irenemm
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I think the Molino Viejo was the original name by Sr. Vela. Is that not correct Arturo?
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Gypsy Jan
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Old Mill Motel, Circa 1993
The folks there at the time claimed to be the operators of the Sunshine Company disco near Disneyland (on the corner of Harbor and Katella).
They said that they had a mandate/approval from the Mexican government to open a casino on the island in the bay and they were going to build a bridge
out to the island.
They also told us that Mexican nationals would be barred because of the immoral temptations.
So, there you go. I was there, that is what they said. More history to add to a book about Baja boondoggles.
“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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woody with a view
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| Quote: | Originally posted by pascuale
| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by luisartrgz
Im sorry my english is not so well wasnt my intention to create a blame game actually I undestand US concerns for the safe of their people but its
also the truth that there are some places that are far more dangerous than mexico right now! |
Your English is fine, Arturo. It's your focus of attention that has a problem. Seems you came here wanting to talk about a restaurant and you
immediatly change the subject to international relations and crime.
What'll it be, Arturo? One or the other. |
What a grumpy old fart! |
pascuale es, no? arturo es, quien sabe? still, arturo seems to be sticking around promoting something that will benefit the folks, and the gringos who
will spend $.
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woody with a view
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| Quote: | Originally posted by udowinkler
I could be mistaken, rts
However, tortilla soup is served throughout most of Baja as well as many parts of the mainland.
Many restaurants make the error of using Knorr chicken powder for the soup's base, but the best is made with freshly made chicken stock. There are
many versions of the ingredients after the chicken stock, but fried tortilla strips, avocado slices and some melty/stringy cheese are generally added.
The difference comes in the regional areas where fresh local veg could be added.
In my recipe, I use a tomato coulee as well as mexican paprika. |
that is why, amigo, we should go into biznizz. my Peruvian spin and your recipes..... DAMN GOOD!
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Udo
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Woody...
Let's have meet'n of the minds.
Peruvian food is awsome. I love the ingredients. Peruvian groceries can be found at some Mexican grocery stores in Southern California, but for
sure at Liborio's markets, also in So Cal.
BTW, it appeals equally to latinos as well as Gringos.
[Edited on 4-24-2010 by udowinkler]
Udo
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woody with a view
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mi esposa es la gran bruja en la cocina..... tambien?
U2U for details......................
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Udo
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Unos dias, yo soy un brujo también.
Udo
Youth is wasted on the young!
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