My Mexican friends refer to U.S. Mexican food as "border food" with some
distain. /jmac
-----Original Message-----
From: olympus-owner@xxxxxxxxxx [mailto:olympus-owner@xxxxxxxxxx]On
Behalf Of Moose
Sent: Tuesday, December 06, 2005 8:23 PM
To: olympus@xxxxxxxxxx
Subject: [OM] Re: [OM][OT] Further chillies and hot and spicey musings
Paul Laughlin wrote:
>It is also interesting that the pepper is a chile, while the pot of red (or
>green) is chili (or chili con carne).
>
>
You know about chop suey? The details of its origin are murkey, but the
only argument is about when during the 1800s and where in the US, it
originated.
So it is with chili, nachos and burritos. None originated in Mexico, at
least not within its current borders, and not before those borders were
in effect for some time. All come from the SW of the US. Although people
of Mexican heritage may or may not have participated in these
beginnings, they were not just cooking up what mamacita made back home.
Serious chili heads will tell you that chili con carne is a nonsequiter,
as chili is simply meat (from a secret source) cooked up properly in
their secret recipe. The addition of beans is a serious taboo in those
circles. Seriving it over rice is OK to some, but NO beans in it.
Whatever it is, and no matter how hot, it doesn't really taste like
anything I've ever had in Mexico. Some of it is quite good, though.
Another thing is that most traditional foods from most regions of Mexico
aren't particularly 'hot', picante, enchiloso. It was mostly in the
northern states near the US that traditional cooking was quite picante.
<<<<<<<< snip
Moose
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