Subj : Fajitas was: weather and
To : Dave Drum
From : Ruth Haffly
Date : Fri Oct 28 2022 13:22:40
Hi Dave,
RH> It's one of those things that made a fast hit in the culinary
RH> world--street food hit the big time. I had my first one when we were
RH> stationed at Fort Hood, TX............and many more since.
DD> Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
DD> town around the base at that time.
Probably not. I can't see the propsed new names for some of the forts
sticking around on a long term basis. Enough folks will continue to call
them by their old names and the new name folks will give up and return
them to the original names. Locally, Fort Bragg is set to become Fort
Liberty; it's the only new name not for a person. I'll probably call it
Bragg forever.
DD> Fajitas are .... ok. But, IMO, they are over-hyped and over-priced. I
DD> much prefer carnitas. Bv)=
RH> They're both good. (G)
DD> True enough. Fajitas are easier to find around here than carnitas. Our
DD> "Mexican" restaurants are proliferating like Chinese places used to.
DD> It goes in cycles and the Latinos have the upper hand this cycle.
DD> Nearly
DD> every non-fats food Mexican venue has a lunch special known as the
DD> "Speedy Gonzales" but darned few have pork anything on their menus.
DD> Mostly beef and chicken or vegetarian dishes. But the really authentic
DD> places do
DD> offer pork dishes like carnitas. And tortas - which none of the
DD> Tex-Mex or Anglo run places can seem to manage.
DD> 8<----- CHOP ----->B
DD> This recipe also makes great burritos, with a white cheese sauce made
DD> with pepper-jack cheese over it. Side with beans and rice and a nice
DD> pico de gallo for a complete and (very) filling meal.
RH> In smaller quantities for me, but yes, I'd enjoy that meal.
DD> UDD NOTE: I highly recommend that you bring the pork to
DD> a boil, reduce to a simmer and skim the scum BEFORE
DD> adding the other ingredients. Otherwise all of the
DD> ingredients that float will mix with the scum and be
DD> skimmed out along with the scum and the dish will be
DD> largely under-seasoned.
RH> Smart idea. (G)
DD> Learned that from a Mexican restaurant owner (now travelling
DD> supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
DD> to make Bistec Rajas (beef w/pepper strips). He also did great tortas
DD> - but they weren't on his menu.
On the secret menu or just available if you happened to be around when
he made them?
I just finished lunch but that has me thinking about supper. We're going
out tonight (celebrating Steve's birthday); if he asks for suggestions,
I'll say "Mexican". I just finished making a pumpkin roll--his usual
"birthday cake".
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... History repeats itself because nobody listens ...
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