11 replies to this topic

[shelora]

The edition came out in September 2007 and I've only just had the opportunity to look it over. Still digesting it and so far I love the interview with Maricel Presilla and the taco truck survey in Portland.
I came across an intriguing recipe for Mixiote de Carne in an article on Puebla cuisine. Beef shortribs are marinated in a guajillo chile sauce, wrapped in banana leaves and slow cooked. The intriguing part is that each wrapped rib calls for a bay leaf to be added before cooking. I'm thinking shouldn't this be an avacado leaf but there is no reference to it in the preamble to the recipe. Are avacado leaves not used in Puebla cooking?

[rancho_gordo]

The edition came out in September 2007 and I've only just had the opportunity to look it over. Still digesting it and so far I love the interview with Maricel Presilla and the taco truck survey in Portland.
I came across an intriguing recipe for Mixiote de Carne in an article on Puebla cuisine. Beef shortribs are marinated in a guajillo chile sauce, wrapped in banana leaves and slow cooked. The intriguing part is that each wrapped rib calls for a bay leaf to be added before cooking. I'm thinking shouldn't this be an avacado leaf but there is no reference to it in the preamble to the recipe. Are avacado leaves not used in Puebla cooking?

Do you have the Quintana Puebla: La Cocina De Los Angeles book? I don't (last saw it for $225 and now I never see it). I wonder if she uses the leaves much. I always think of the leaves in Oaxacan food.

I think mixiote are very moda right now. I have a whole magazine dedicated to them and the plea to use parchment paper rather than the dried maguey leaves as they are being depleted. I took a quick look and none of them use avocado leaf, FWIW.

[shelora]

The edition came out in September 2007 and I've only just had the opportunity to look it over. Still digesting it and so far I love the interview with Maricel Presilla and the taco truck survey in Portland.
I came across an intriguing recipe for Mixiote de Carne in an article on Puebla cuisine. Beef shortribs are marinated in a guajillo chile sauce, wrapped in banana leaves and slow cooked. The intriguing part is that each wrapped rib calls for a bay leaf to be added before cooking. I'm thinking shouldn't this be an avacado leaf but there is no reference to it in the preamble to the recipe. Are avacado leaves not used in Puebla cooking?

Do you have the Quintana Puebla: La Cocina De Los Angeles book? I don't (last saw it for $225 and now I never see it). I wonder if she uses the leaves much. I always think of the leaves in Oaxacan food.

I think mixiote are very moda right now. I have a whole magazine dedicated to them and the plea to use parchment paper rather than the dried maguey leaves as they are being depleted. I took a quick look and none of them use avocado leaf, FWIW.

Thanks for the quick reply, RG. Yeah, it's probably more a Oaxacan thing.
I don't have the Quintana book and most interesting about the moda de mixiote. What's the name of the magazine?

[rancho_gordo]

It's this one:



I'm pretty sure I got it in Mexico.
My next project is to plant a maguey for the skins and I have some local Mexican pals who want to make pulque! Wouldn't that be a hoot?

We noticed them a lot in Guanajuato and again in a recent book I bought, it seemed like there were a lot.

[shelora]

Thanks. I guess I won't be running out to get one. Have you made anything from it?

And count me as a supporter of you planting some maguey and making pulque.

[rancho_gordo]

Here's the TOC. I can scan anything you want.
I haven't made anything. I can't believe that parchment paper is all that interesting. But many use corn and banana wrappers, too.

[shelora]

Here's the TOC. I can scan anything you want.
I haven't made anything. I can't believe that parchment paper is all that interesting. But many use corn and banana wrappers, too.

You're so wonderful! I wouldn't mind having a look at both the borrego and the cordero and how the recipes differ. I agree about the parchment. I'd much rather use banana leaves or corn husks. I noticed there was also a recipe with hoja santa, which I haven't thought about in months.

Thanks for your kindness.

[rancho_gordo]

Thanks for your kindness.

No problem. You are welcome.
I made a pdf file in case others don't want to download the whole thing.

[shelora]

I made a url in case others don't want to download the whole thing.

Received with thanks!! Fascinating that the recipes called for fresh chilies instead of dried. The cordero recipe asks for chilies cuaresmeño, which I've never heard of. Anyone know what this is?

[rancho_gordo]

I made a url in case others don't want to download the whole thing.

Received with thanks!! Fascinating that the recipes called for fresh chilies instead of dried. The cordero recipe asks for chilies cuaresmeño, which I've never heard of. Anyone know what this is?

Very bizarre, but I was just looking at my big beautiful book Guanajuato: Sabor e historia and they claim this is the correct name for jalapeños but because they come from Xalapa, they are now known as jalapeños! If you were to ask me this next week, I wouldn't have known this.

[shelora]

Kooky.

[theabroma]

Cuaresmenos are indeed jalapenos.  They are called that because in Veracruz and surrounding climate regions the first harvest comes in around Easter (Cuaresma) time.  It's kinda like Flor de Mayo and Flor de Junio in the bean crowd - that's when the plants bloom.  

They are also called chile huachinango.


Regards,

Theabroma