|
Oh, Alicia,
Your tamales sound almost like the ones I used to have in New Mexico. There they use their long green chiles and cheddar cheese only, but oh, they are so wonderful. Like Joseph, I lament the fact that stuff like that cannot be found where we currently live.
Emilie
Get more from the Web. FREE MSN Explorer download : http |
|
|
|
Mole. . .that is the food that has a deep red chile sauce with whole |
|
Wow Alicia, those tamales sound fascinating. Where are your people
from that they had available such resources? Do you think this is rather a recent phenomena? I surely do appreciate the article Joe sent us all regarding tamales and the relative recent acceptance of tamales and other delectable's as decent, and even desirable food! To change the conversation a bit, how does your family make mole? I
know the recipes vary according to region and even what you put in it, or how you wish to serve it. While I love my mother-in-law deeply, I can't stand her "mole", especially when she uses it in tamales. But as mentioned previously, her skills and resources were limited.....and so while I don't blame her for lack of her cooking abilities, I still don't like her "mole". Being raised by folks rom Jalisco, I can tell you that there were at a
minimum two variations that were used frequently which were called mole rojo and mole poblano. The ingredients had a similar base |
I have eaten tamles with raisins and "dulce de viznaga" they are great
tasting. If you go to Northern Mexico, don't be surprised to find
olives in your tamal! ( Sonora)
John Gonzalez
Emilie, Thanks for sharing your thoughts and reflections since childhood about Mexican history. I have frequently wondered more or less about the same things myself, but more so since I started my pursuit of genealogy. I'm sure you'll agree that in this sense genealogy is much more than a simple hobby. If everyone was at least partially aware of their own genealogical roots we would surely have a most tolerant and peaceful world. As Mexicans, most of us are the product of the clash of two opposing worlds and cultures. As difficult as it is to admit the painful facts of our ancestral history, we have to come to terms with both sides of our nature, and reconcile our inner self with the past. I believe we should trascend the feelings of guilt or remorse as much as we should trascend the feelings of revenge or vindictiveness. Whenever we instruct those that come after us and cite or expose an episode of our history, we should never forget that greater calling we have as
Alicia, You beat me to the saying "El que tiene más saliva traga más pinole", but have you heard the one that says "No se puede chiflar y tragar pinole al mismo tiempo"? I guess that's the Mexican equivalent of "you can't have your cake and eat it too" Victor --- In ranchos@yahoogroups.com, Alicia Carrillowrote: > John, > > Have you had atole de Pinole? If you haven''t you must try it, esta muy sabroso! You can make atole de pinole with milk or water or milk and water. Many people add sugar and cinnamon. It''s a thickened sweet drink usually served with tamales in the wintertime, especially at Christmas. Pinole comes in a dry powdered form and it takes moisture and heat to dissolve it. When you taste it dry because of it''s fine powdery consistency it can get caught in the back of your throat thereby inducing coughing fits. > Have you heard the dicho or saying, El que tiene mas saliva, traga mas pinole? When two people engage in a verbal sparring match
I agree, John, everyone should give pinole a try! Tarahumaras fame as runners is well known, but I've always heard that they frequently use peyote, their sacred cactus, to increase their stamina in long distance running across the desert. Maybe they carry two little pouches: one filled with pinole and one filled with peyote? Victor --- In ranchos@yahoogroups.com, "lrapido" 1gnzlz@v...> wrote: > Talking about food... > I wonder how many of our members have heard of "Pinole" ? Pinole is > a high energy food made from dry roasted corn ground-up and mixed > with brown sugar (Piloncillo, o panocha) and cinnamon and sometimes > either lemon or orange peel for flavoring. The Tarahumara indians of > Chihuahua use it as a staple food. Tarahumaras are basically > vegetarians, with meat accounting for about less than 10% of their > diet. They eat Pinole it or drink it ( can be mixed with water > or ? ) before they run the ultra marathons. Pinole is a very > convinient high
I have eaten tamles with raisins and "dulce de viznaga" they are great tasting. If you go to Northern Mexico, don't be surprised to find olives in your tamal! ( Sonora) John Gonzalez
I am sorry. I somehow deleted a message from a person asking about Teocaltiche Please send the message again. I would love to answer it. John Gonzalez
|
Joseph,
My mother from New Mexico made raisin tamales--they were served as a snack or dessert. She also made capirotada with raisins. You can make dessert tamales like you would any pie or cake--whatever ingredients go in pie or cake, go in cornmeal. How about chocolate chip tamales--yum!
Emilie Garcia
Port Orchard, WA
|
|
Joseph,
I guess I have been feeling guilty about what the Conquest did to Mexico and South America since I was in school. When I was little, in grammar school, they started to teach us about the history of Mexico and the Southwest, (something my father, not my mother, was aware of) and when I found out what the Spaniards had done, I went to my father and told him that I hated every drop of Spanish blood in me because I thought it was terrible that the Spaniards had reduced the Aztecs' beautiful pyramids to rubble and built Catholic cathedrals on top of them.
He told me that I shouldn't feel that way since we were Mestizos and the blood of both ran in our veins. He said the Indians were very cruel people whose religion condoned human sacrifice. (I think he even told me that women were treated very poorly by the Indians, whereas the Spaniards put women on a pedestal--I think he inferred that had the Indians won, I would be making corn tortillas in a hut there instead of living
|
|
Hi , Alicia:
Yes , I have had "atole de pinole." I am well
aware of the dangers of trying to eat it "dry" I've been eating it for as long as I can remember . My wife is from Teocaltiche, Jalisco and whenever
any of her relatives are comning up North, I always ask them to bring me some "pinole". I put 2, 25 pound iron plates from my weight lifting set in my back pack and take my dog for a 3 miles walk everyday, except on Sunday. Iam 64, I try not to push myself too hard, so I take Sundays off . I always eat some pinole the night before to make sure I make my daily walk. It takes me about an hour for my early morning walk with my dog (German Shepherd/Wolf mix. loves to chase rabbits) Nanuk. I LOVE PINOLE! EAT PINOLE FOR
LIFE! ( unless you are on a low carb diet) John
|
Talking about food...
I wonder how many of our members have heard of "Pinole" ? Pinole is
a high energy food made from dry roasted corn ground-up and mixed
with
Talking about food... I wonder how many of our members have heard of "Pinole" ? Pinole is a high energy food made from dry roasted corn ground-up and mixed with brown sugar (Piloncillo, o panocha) and cinnamon and sometimes either lemon or orange peel for flavoring. The Tarahumara indians of Chihuahua use it as a staple food. Tarahumaras are basically vegetarians, with meat accounting for about less than 10% of their diet. They eat Pinole it or drink it ( can be mixed with water or ? ) before they run the ultra marathons. Pinole is a very convinient high energy food because in its powder form can keep for months. It is carried in a pouch during long trips and is used to sometimes replace whole meals. The Tarahumaras are universally known as runners. Tarahumaras have run the 100 mile marathon from Nevada to California. They think nothing of running 50 miles or more to go visit friends or relatives in a distant village. When was the last time you did that! They hunt by
|
|
|
Hi Victor,
My husband's (from Mexico) approach to food is quite different than
mine. He munches on fruit and vegetables all day long, prefers beans to meat and limits his intake on rice. He does like the "gordas" - flour tortillas that is more typical of the northern cuisine of my father's people than of Michoacan. While he is not slight of built, he is very fit, considering his sedentary profession and age. His people are of humble origins, which translates to very little meat was readily available. The result is that he is very healthy. As for me, I was raised in a foster home from people who were born and
raised in Jalisco - Tepatitlan and La Barca (long story - but my "real" mother's family is from Tlaltenango, Zacatecas while my "real" father's family was from Coahuila). My foster mother was not a very good cook. My real interest in food came when my foster sister married a man from Allende, Jalisco whose family were amazing cooks. Over the years, I |
--- In ranchos@yahoogroups.com, "Erlinda Castanon-Long"
wrote:
> When I was in Mexico for the first time 2 years ago while in
> Guadalajara our hostess stopped to buy corn tamales from a
roadside
> stand that she frequently buys from. They were pure corn made
with
> corn oil, no meat fillers, no sause just pure corn tamale. I had
> never seen that before but they were very sweet just as they were.
>
> As an American born Mexican I was surprised at all the foods I
> didn't recognize both in Jalisco and Zacatecas. I did find eating
> more healthy, cooking much plainer and portions much smaller. In
El
> Durazno, District of Jerez, the white cheese was delivered to the
> door wrapped in a cloth, the corn tortillas were made by 2 local
--- In ranchos@yahoogroups.com, "Erlinda Castanon-Long"wrote: > When I was in Mexico for the first time 2 years ago while in > Guadalajara our hostess stopped to buy corn tamales from a roadside > stand that she frequently buys from. They were pure corn made with > corn oil, no meat fillers, no sause just pure corn tamale. I had > never seen that before but they were very sweet just as they were. > > As an American born Mexican I was surprised at all the foods I > didn't recognize both in Jalisco and Zacatecas. I did find eating > more healthy, cooking much plainer and portions much smaller. In El > Durazno, District of Jerez, the white cheese was delivered to the > door wrapped in a cloth, the corn tortillas were made by 2 local > women who started at 5am and closed at 8:30am. People came by and > bought them by weight including just masa if they wanted to make > tamales. I had never seen corn taken from the husk to a corn > tortilla, they
Esperanza, So you want to be a food anthropologist, uhh? That must be an interesting field! Did you know that tamalli is Nahuatl for tamal? You're right about the pork tamales, pork (and lard) became an available filling until after the Spanish colonization. But before that, tamales came in a much wider variety that what we can now imagine, for example, tamales were made of fish, tadpoles, bees, honey, seeds, frogs, ants, tomato, corn, sweets, anything that was available at the time. According to some, the original recipe of this millenary dish came out of the need to create a portable food, one that warriors could easily take with them to the battle fields, etc. The tamal wrap was ideal as it protected and preserved the food from contamination, etc. There is plenty of information available online if you do a search for a combination of keywords, like tamalli, tamal, nahuatl, masa, etc. Now, speaking about the indigenous (Amerindian) diet versus what experts say is
|
face=Arial color=#000000 size=2> Linda, As a side note, Mexico is not considered 3rd world. In fact, Mexico is probably the most economically progressive Latin American country. While I am not an expert in economic classification, I have traveled to various countries in Africa which were true 3rd word applications were provided - and the difference from these countries and Mexico were enormous! Perhaps someone more knowledgeable can expound on this...?? In Michoacan, I think I had those tamales - they were called tamales ochepos (spelling is phonetic)- certainly not the dulce tamales that I was accustomed to here in the states - we were provided these tamales for breakfast, and they were divine, but I didn't know they were made of corn oil - now you might have answered my question about lard.....Maybe I should try using corn oil instead of lard to make them? Any recipes out there? Esperanza Esperanza
|
When I was in Mexico for the first time 2 years ago while in Guadalajara our hostess stopped to buy corn tamales from a roadside stand that she frequently buys from. They were pure corn made with corn oil, no meat fillers, no sause just pure corn tamale. I had never seen that before but they were very sweet just as they were. As an American born Mexican I was surprised at all the foods I didn't recognize both in Jalisco and Zacatecas. I did find eating more healthy, cooking much plainer and portions much smaller. In El Durazno, District of Jerez, the white cheese was delivered to the door wrapped in a cloth, the corn tortillas were made by 2 local women who started at 5am and closed at 8:30am. People came by and bought them by weight including just masa if they wanted to make tamales. I had never seen corn taken from the husk to a corn tortilla, they let me help since I was family.. they did use a machine to shape and cook them. They typically ate twice a day with
|
face=Arial color=#000000 size=2> I have also thought of tamales - the supposedly Indian tradition that was passed through generations. Did you know that food is the last thing to "go" in ethnic identity - which is why I should have become a food anthropologist - my passion for history and food... Here's the question - when I make tamales, I use a lot of lard. But lard comes from pork, which was really brought here from the Spanish - so now the "pure" Indian tamale got "mexicanized"!!! Has anyone ever come across tamales that were not made of lard - or is there a recipe out there that might have been more "indigenous" than I am aware of? Or perhaps the indigenous used a different type of fat? By the way, speaking of food and diet - has anyone considered that the typical diet of the indigenous people is what experts are saying is the best? Vegetables, no fat, very little meat, etc? Esperanza
|
|
face=Arial color=#000000 size=2> Rich and Kitty, While I have been able to find some information (with the help of others) on Herrera family tree line, I have been rather limited in finding out the Luna line from Tlaltenango. Will you visit my information and see if there are any connections? Esperanza (Lunalatina@...m),
but if you want to respond privately, I use href="mailto:Latina1955@...">Latina1955@... |