Hello to everyone. What's going on with all this talk about menudo
and nopales? I thought this was a genealogy group, not a cooking
book................................I'm just kidding.
By the way, in Jalisco we also cook white menudo, not only the red
one. The last messages brought my attention because menudo as well as
pozole is closely related to my family history.
You see, my mom Margarita Tapia lives in Jalisco, Zacoalco de Torres,
and she owns a restaurant where one of her specialties is menudo.
Fonda Dona Mago, if you ever go to Zacoalco.
A generation back, her mom, my grandma Manuela Martinez, was also
known because of the delicious menudo she made. Even today, some old
folks refer to my mom's menudo as "el menudo de Manuela", even though
she has been retired for more than a decade.
And this doesn't stop with my grandma, because her mother, my great-
grandmother Ambrosia Frias Aguilar, was also famous for her
restaurant and especially for her pozole. A couple