Hippiekinkster
Posts: 5512
Joined: 11/20/2007 From: Liechtenstein Status: offline
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quote:
ORIGINAL: domahpet quote:
ORIGINAL: Hippiekinkster Ken, hence my comment about Navajo tacos being a hybrid. More European, really. White flour (gov't surplus in the 30s, they didn't know what the fuck to do with it so invented fry bread), cheese, ground beef, lettuce, & onions, IIRC (I can look in my cookbook). BTW, he disappeared, didn't he? Hippie wins the prize!!!!! unfortunetly the gov also handed out rancid lard to cook it with :( it used to be cooked on flat rocks. now it can be made lots of different ways. i love making fry bread, once i made indian tacos for 65 people- whew! what a messy job that was! (ya i think so Hippie) Man, that is one hell of a job. I used to have a "Mexican" restaurant. You should try making a hundred tamales. Damn, what an ordeal. Made my own Moles from scratch, and so on. Have a killer recipe for pumpkin seed salsa w/habaneros (Sik il p'ak)(used to sell quarts of it to people). Anyway, I had my only Navajo taco on Second Mesa, Hopi nation. Just wasn't all that impressed. Needed some chiles, IMO. I didn't mention 'em, 'cause I may be just about the only Gringo on CM that has had them, but Nopalitos. Opuntia sp. cactus paddles. Mex markets & Whole Foods has 'em. Taste sort of like green beans (habichuelas). Slimier than okra. A bitch to keep the green color, keep some crunch, and get rid of the slime. Best I ever had was in a salad in Teotitlan del Camino, Oaxaca state.
< Message edited by Hippiekinkster -- 3/28/2008 12:18:42 AM >
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