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A Day of Days: Latin and Tex-Mex overtake Italian as America's go-to food order

Latin and Tex Mex have more in common with Italian than you might think.

The queso in Latin cooking is a European import. And the tomatoes that go into pizza and many other pasta sauces came from the New World. Both are a hybrid of cultures.
 
EMNofSeattle said:
To a point. Nature does not reward a people so insular that they are inbred, but it also doesn’t actually reward diversity. Divertisty actually results in problems and differences can result in less strength, Turkey as it exists now is a more stable and functional society then the Ottoman Empire precisely because it’s less diverse following breakup
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The Ottoman Empire covered 7,600,000 square miles. Turkey is 302,535 square miles. That might have made a difference. And Turkey is not so much stable and functional as it is cowed and silenced by a repressive dictator who kills and incarcerates when spoken ill of.

Conservatives appreciate places like Turkey where order is brutally enforced and they cannot live comfortable in places where people have opinions and cultures and food and religion and language they don't want to bother to understand because they already own the best opinion, food, religion, etc. Want joie de vivre killed, hire a conservative.
 
surada said:
I'll make it Tuesday.
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let me know how it turns out for you. I have to use dairy substitutes but we have come up with some pretty good combinations...(I have a real allergy to milk it is more mild in cheeses, but it is still there)

Take some white corn tortillas cut them in triangles like you do a pizza and deep fry them...that is the best way to eat queso.
 
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surada said:
Where are you in the Carolinas? vinegar based, no mustard is very popular.
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I am in the Low country....near Charleston...I am about 45 minutes from Charleston, 1 hour from Hilton Head and maybe 1 hr 30 minutes from Savannah(a town I am very fond of. I live in a town that has about 200 people in it...so maybe not a town...we have more cotton fields and gators than people. The Edisto flows through our area.
 
surada said:
Where are you in the Carolinas? vinegar based, no mustard is very popular.
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That’s more popular in North Carolina.

www.aforkstale.com

Carolina Barbecue Sauce

This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It is tangy and slightly sweet with a bit of spicy heat. Make it in 5 minutes.
www.aforkstale.com www.aforkstale.com
 
ttwtt78640 said:
That’s more popular in North Carolina.

www.aforkstale.com

Carolina Barbecue Sauce

This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It is tangy and slightly sweet with a bit of spicy heat. Make it in 5 minutes.
www.aforkstale.com www.aforkstale.com
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I believe she is referring to the Midlands where mustard based sauce is pretty popular...but I detest the stuff. I don't like the vinegar either....the Carolinas aren't good at what we call BBQ. They do okay with pulled pork...but slow, cooked meat over mesquite there is nothing that comes close to it. The midlands is where the KKK dude Maurice Bessinger opened the Piggie park place....and he had a few of them before he passed away....(before righties get up in arms about what I said...yeah, I said it...and Bessinger was proud of his racism)
 
EMNofSeattle said:
Also just so we’re clear, “the Mexicans” as such didn’t build El Camino Real, that was constructed before Mexican independence by Spain to access their missions, which were the only real presence they had in most of Alto California
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El Camino Real was built on ancient trade routes of indigenous people. And the people that did the work were "the Mexicans"as such.
 
ttwtt78640 said:
That’s more popular in North Carolina.

www.aforkstale.com

Carolina Barbecue Sauce

This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It is tangy and slightly sweet with a bit of spicy heat. Make it in 5 minutes.
www.aforkstale.com www.aforkstale.com
Click to expand...

And north of Charleston.. my family never eats mustard based.
 
ClaraD said:
I believe she is referring to the Midlands where mustard based sauce is pretty popular...but I detest the stuff. I don't like the vinegar either....the Carolinas aren't good at what we call BBQ. They do okay with pulled pork...but slow, cooked meat over mesquite there is nothing that comes close to it. The midlands is where the KKK dude Maurice Bessinger opened the Piggie park place....and he had a few of them before he passed away....(before righties get up in arms about what I said...yeah, I said it...and Bessinger was proud of his racism)
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Bessengers isn't very good. I don't like Texas BBQ at all.
 
Josie said:
Mmmmmm....... but minus the soapy cilantro.
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I actually like cilantro...if you think it tastes like soap it is likely that your genetics cause this

people who said cilantro tastes like soap share a common smell-receptor gene cluster called OR6A2. This gene cluster picks up the scent of aldehyde chemicals. Natural aldehyde chemicals are found in cilantro leaves, and those chemicals are also used during soapmaking.
 
Anthony60 said:
Lots of "cultural appropriation" going on. Where are all the leftists that want to destroy people's lives for this?
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Even if you're joking - I hope.

You don't seriously think that potatoes, corn, tobacco, tomatoes, mangos, maize, cassava, sweet potatoes, chili peppers, tomatillos, etc. come from the Old World, I hope? You're much (500 years+ or so?) too late to this parade ...
 
southwest88 said:
Even if you're joking - I hope.

You don't seriously think that potatoes, corn, tobacco, tomatoes, mangos, maize, cassava, sweet potatoes, chili peppers, tomatillos, etc. come from the Old World, I hope? You're much (500 years+ or so?) too late to this parade ...
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He doesn't even know that the reason there were massive rice plantations in the South is because of African slavery. The women and female children wove the rice seeds into their hair and planted them here to bring some of their culture with them. The farmers aren't who made rice a success here...because they did not know how to cultivate it...it was these female slaves that did that.
 
ClaraD said:
I actually like cilantro...if you think it tastes like soap it is likely that your genetics cause this

people who said cilantro tastes like soap share a common smell-receptor gene cluster called OR6A2. This gene cluster picks up the scent of aldehyde chemicals. Natural aldehyde chemicals are found in cilantro leaves, and those chemicals are also used during soapmaking.
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Yeah, I know. It's nasty.
 
ClaraD said:
Yes, it originated there and made its way all around Latin America. They have a ceviche they make with habanero peppers that is just fabulous...my eyes water, my nose runs and I have to void wiping my eyes, but man....they use something they call leche de tigre(tiger's milk...no its not really tigers milk) but supposedly it is an aphrodisiac.
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I had to Google but now think that my father used tiger's milk to make his ceviche. Do you make your own? Doesn't garlic overpower it? Do you use ginger? I love this but am wondering how common the use of ginger is (and I'm assuming that the root is used and grated fresh).
 
ClaraD said:
yes, it is cheese...or a cheese recipe. It is made from white cheese....usually thinned with milk and stuff like chopped tomato, onion, peppers etc added to it and then dip the chips in....the stuff is sinful.
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Please tell the rest of the class that Velveeta is not the main ingredient, LOL.
 
vanceen said:
You can get it lots of places.

I've had good Tex Mex food in Brussels and London.
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All I can say is that when my sister moved to Brooklyn, she was delighted that there was allegedly a great Tex-Mex restaurant in the city (across the bridge, I mean) and that she was crushingly disappointed.
 
Josie said:
Yeah, I know. It's nasty.
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Wow, you must have that gene cluster, Josie. Until reading your post and Clara's response, I didn't know that some people taste a soapy flavor. (I also didn't know that it can work on upset stomachs!) This is tragic, I tell you. When there is hardly any left in the produce section, I'll leave it for somebody who really needs it because it's sold in large bunches, and I end up wasting a lot. But it's essential in pico de gallo and other dishes. A little goes a pretty long way for me, but I love it.
 
I love American food.
 
nota bene said:
I had to Google but now think that my father used tiger's milk to make his ceviche. Do you make your own? Doesn't garlic overpower it? Do you use ginger? I love this but am wondering how common the use of ginger is (and I'm assuming that the root is used and grated fresh).
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Nope...I cheat...I go to a friend's house to enjoy ceviche. I make a Central American ceviche at home...but to enjoy the Peruvian kind, its either a restaurant or my friend's house
 
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