Re: [CH] Mexican heat (was law)
M. & L. Doster (mld@theworks.com)
Sun, 1 Apr 2001 07:22:25 -0700
Perhaps I misunderstand what is meant by "intentionally incendiary", but the
following are cases where the heat is in the recipe and not added as a
condiment. (This isn't meant to disagree with the statement about the lack
of heat in Mexican food in general.)
All of the Mexican restaurants around here (an area of California with a
large Mexican/Mexican-American population) have Chile Colorado, which is
beef cooked in ground up dried red chile peppers and is hot (although not
too hot). I don't know which chile peppers are used.
A lot of the restaurants also have Camarones de la Diabla, which is shrimp
cooked with hot chile peppers. This can be hot.
--Mark
-----Original Message-----
>...
>The subject of "intentionally incendiary" Mexican food came up
>recently on a Mexican food newsgroup. In fact, I brought the subject
>up myself. I was trying to think of some authentic Mexican food
>that had the heat cooked into it during the preparation process.
>I couldn't think of any. The consensus was that ethnic Mexican food
>isn't spicy-hot, heat is added from hot sauces, salsas, and other
>condiments offered on the side. I generally agree.
>
>This doesn't mean that heat can't be included in the preparation
>of Mexican food, I do all the time. It just means that authentic
>Mexican food isn't typically chile-head hot.
>
>--
>Rich McCormack (Poway, CA) macknet@pacbell.net
>
>Who is Rich McCormack? Find out at...
>http://home.pacbell.net/macknet/
>