Huerto Urbano Tijuanense 2016

[Gerardo]

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[Worth1]

Gerardo I spent way too much time last night reading a long thread with folks in Mexico arguing about what ((Real)) Mexican food was.
It made me think of you.
It was a battle between the north and the south the east and the west.
One person was cussing the food in the US and how we had no culture of our own.
I found this to be BS and someone from Mexico spoke up and said something.
He mentioned the fact that the culture in Mexico was a melting pot just like it is here.
Most people dont know that.
To stay with the tomato thread they all had one thing in common, the salsa here was like ketchup with too may tomatoes.
I dont know where they are eating but I dont eat at these places but one time and never go back.

Well anyway the thread reminded me of people in the US arguing what real BBQ was.

Worth

[Gerardo]

Originally Posted by Worth1

Gerardo I spent way too much time last night reading a long thread with folks in Mexico arguing about what ((Real)) Mexican food was.
It made me think of you.
It was a battle between the north and the south the east and the west.
One person was cussing the food in the US and how we had no culture of our own.
I found this to be BS and someone from Mexico spoke up and said something.
He mentioned the fact that the culture in Mexico was a melting pot just like it is here.
Most people dont know that.
To stay with the tomato thread they all had one thing in common, the salsa here was like ketchup with too may tomatoes.
I dont know where they are eating but I dont eat at these places but one time and never go back.

Well anyway the thread reminded me of people in the US arguing what real BBQ was.

Worth

Every now and then the voice of reason appears on an internet forum. I remember reading some statistics a while back on Mexican internet usage, overwhelming majority for videos and social media, miniscule percentages for educational and/or research purposes. In other words, it's a big electronic pacificier that soothes adults and children alike.

Our food adapts, and morphs accordingly. The tent is large and many are welcome, although I don't think there's room for Quesarito Skidmark or Nachos BellgrandePlasticusGolytely.

I hear you on the tomatoey goo that passes for salsa stateside.

[efisakov]

Gerardo, what is your recipe for salsa/which may not be what you call it? I suspect it is fermented peppers with other ingredients added.

[Gerardo]

Originally Posted by efisakov

Gerardo, what is your recipe for salsa/which may not be what you call it? I suspect it is fermented peppers with other ingredients added.

It's hard to define, what will you be using it for?

Each dish down here calls for a specific type of hot sauce/salsa.

Say for example, carne asada tacos require a pico de gallo type of deal at the very end, most places make it a bit runny to stretch it out. Within the same establishment, you'll have another sauce specific for "tacos al pastor" aka "adobada" the big stick of red flesh with the pineapple on top that gets sliced similar to shawarma. Plus a green one and a special extra spicy one for the masochists.

Carnitas, calls for the pico de gallo AND a low volume high potency smoky dark brown number.

So in short, it depends on the dish you are making.

An easy one to make is:

in your small rangetop toaster/oven place as many golfball sized tomatoes as can fit on one layer, plus 2 shallots or medium onion, plus a couple of serranos (# = desired heat level, no devein/deseed), bake with high heat for 15-20 mins.

Place everything in blender, add a handful of cilantro (unchopped), squeeze a lemon/lime, some garlic powder, a hint of oregano, salt/pepper, blend. You can use it as-is OR you can heat it and reduce it. This one works well for eggs, and most flesh.

On the next episode of Cocinando con Librado Cantú Escamilla, we'll do another sauce/salsa recipe.

[Worth1]

They have a Tex-Max place in Austin with a pretty big salsa list.
I like the food too.
There is another place that specializes in southern Mexican food that is good how authentic I have no idea but it is good.
Some places just suck and are high as a cats back.
I used to go for breakfast at one place that was a converted house in East Austin.
They have homemade thick corn tortillas that are to die for made fresh that morning.

Here are some of my Frijoles Charros/Cowboy Beans.
I dont have any cilantro so please forgive me.
Pinto beans.
Carnitas.
Cumin.
Tomato.
Fresh jalapeno.
Mexican oregano.
Salt.
Black pepper.
My homemade chili powder.
The juice of one lime.
fresh onion.
Garlic powder.

Soak beans drain and then cook on low for about 24 hours.
Then right before serving add the garlic powder oregano and fresh ingredients.
Now I have to make the salsa pico de gallo.
Worth

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[Gerardo]

Those look amazing Worth, salivating over here. Gonna have to make my own with a ham bone I've been saving.

[efisakov]

Originally Posted by Gerardo

It's hard to define, what will you be using it for?

Each dish down here calls for a specific type of hot sauce/salsa.

Say for example, carne asada tacos require a pico de gallo type of deal at the very end, most places make it a bit runny to stretch it out. Within the same establishment, you'll have another sauce specific for "tacos al pastor" aka "adobada" the big stick of red flesh with the pineapple on top that gets sliced similar to shawarma. Plus a green one and a special extra spicy one for the masochists.

Carnitas, calls for the pico de gallo AND a low volume high potency smoky dark brown number.

So in short, it depends on the dish you are making.

An easy one to make is:

in your small rangetop toaster/oven place as many golfball sized tomatoes as can fit on one layer, plus 2 shallots or medium onion, plus a couple of serranos (# = desired heat level, no devein/deseed), bake with high heat for 15-20 mins.

Place everything in blender, add a handful of cilantro (unchopped), squeeze a lemon/lime, some garlic powder, a hint of oregano, salt/pepper, blend. You can use it as-is OR you can heat it and reduce it. This one works well for eggs, and most flesh.

On the next episode of Cocinando con Librado Cantú Escamilla, we'll do another sauce/salsa recipe.

There is much to learn. Thank you.

[efisakov]

Worth, no cilantro? How could you? Just kidding.
I can not imaging my lamb soup without cilantro. And I put a lot of cilantro into it.

[Worth1]

I keep forgetting to buy cilantro.
Thanks guys.

[efisakov]

Originally Posted by Worth1

I keep forgetting to buy cilantro.
Thanks guys.

If you have coriander, just plant it.

[Worth1]

Originally Posted by efisakov

If you have coriander, just plant it.

I had some growing but it all died due to the heat.
This fall I will try again but it is so cheap here it isn't worth it at 38 cents a bunch.
I got on a big cilantro eating binge awhile back and got burned out on it.

[Gerardo]

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[Worth1]

They are coming along nicely.

Worth

[Gerardo]

I've had them under a puny LED I use for my stovetop, and they seem to enjoy it.

While I have your eyes here Worth, my uncle's garden in SD uses reclaimed gray water. I haven't seen him in action, but from what I gather he takes a pump on a stick and fills up buckets from the underground reservoir. He has trees and many containers. Luckily, the land slopes in a favorable direction, with the reservoir on the high end, so I'm trying to figure out a way for him to distribute the water with less effort.

I was thinking of a branched drain system with a sand-gravel filter or something along those lines. Any thoughts on graywater systems?