[CH] Re: ChileHead notes from San Antonio

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Back more than 40 years ago when I was a teenager, dad (a UCLA
professor) invited his grad students over for a meal.  Mom cooked some
Mexican food, which was pretty scandalous (lower class) and hot for
the time.  One of the guests was from Burma, and he pulled a small
bottle of Tabasco from his inner coat pocket, and decorated his food, to
make it edible.  Apparently he carried a bottle of Tabasco everywhere,
not having the wide variety of sauces that we have today.  An early
chile-head.  ;-)

 >I don't know, maybe someone from Texas travels to Ohio and tries Bob Evans
 >restaurants or some Amish places as Real Authentic Buckeye Cooking - which
 >it would be, even if it wasn't particularly exciting.  I think I found the
 >same thing there; most Mom-and-Pop Mexican places have fairly plain food,
 >though well prepared.  While everyone seems to have the standard Tex-Mex
 >staples, a bit of searching around might turn up unusual items.  I saw
 >places like 7 Mares (Seven Seas) and La Isla,  and little neighborhood
 >taquerias that had bars on the windows - whew!  It's "the west side of town"
 >that Tish Hinojosa sings about.

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