Published by Nuestros_Ranchos –


Alicia,

 

Now I recall that my mother would make the capirotada around Easter or
Lent.  She also would only serve cheese enchiladas on Fridays during lent,
no meat dishes.  She never made enchiladas with meat, anyway.  She was
from New Mexico and made her enchiladas flat, stacked up, with only onions,
cheese and sauce and a fried egg on top.  I had mine without the fried egg
and no onions, much to her consternation, since she had to make only mine
separately from everyone else's.  I also wouldn't eat the salsa she made
with what she called "chiles curtidos" (I think that is what she called
them).  She made tamales for Christmas and New Year.  I miss sitting
down in front of the TV to watch the Rose Bowl parade on New Year's Day with a
plate of her tamales.

 

Joseph, we can't wait much longer to make capirotada or tamales
ourselves.  Mother is gone!  We are on our own.  We must not deny
ourselves.  Let's look up the recipes on the internet.

 

Emilie Garcia

Port Orchard, WA ---


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----- Original Message -----



Sent: Friday, November 18, 2005 4:42
PM

Subject: Re: [ranchos] Capirotada



Joseph and Emilie,

 

You are invited over for capirotada but you must wait until Lent.
Capirotada is a lenten food as it was usually made with day old bread and
tortillas and any leftover fruits, nuts and cheeses. It was meant to be
penitential, who would have thunk that it would be a much coveted Mexican
gourment dessert.

 

My husband is famous for his lenten capirotada, not as in Emeril TV
famous but as in San Jose local family famous.

 

Alicia Carrillo

San Jose, Ca

Joseph Puentes <makas@...>
wrote:

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Emilie
Garcia wrote:

> Victor,
>
> I thought they called it
the "Mestizaje"? However, that word is not
> in my Spanish
dictionary. I found "mescladura" and "mezcolanza".
> What say you,
Jose Roman? What do they call it in Mexico?

Victor is in Mexico as
much as Jose Roman. Donde vives Victor?

Victor can you put a little
capirotada in a jar and send it to me?:

Joseph Puentes
PO Box
12123
Durham, NC 27709

I haven't had capirotada in over 20 years
and i absolutely love it. My
mom didn't make it every year but probably
on average of every other
year. I used to over indulge. But she did make
on the order of 30 dozen
tamales every year with us kids sitting around
the table spreading the
masa (thankfully only when she could capture
us). My sisters used to be
made to do the whole procedure when they were
younger.

joseph

ps: do they have Jalisco Capirotada, Zacatecas
Capirotada and
Aguascalientes Capirotada? Boy I'd love to try all three
versions even
if they all tasted the same.

>
> Emilie
Garcia
> Port Orchard, WA ---
>
> ----- Original Message
-----
> From: v.h.villarreal

> To: ranchos@yahoogroups.com

> Sent: Friday, November 18, 2005
9:00 AM
> Subject: [ranchos] Re: Trevino match, DNA and the Today
show
>
> --- In ranchos@yahoogroups.com
,
> "Edward Serros" ...> wrote:
> >
> > For starters I have 4
grandparents (Serros, Felguerez, Salas,
> Suarez) and the following
is
> > the DNA data that I have gathered. They all have a "story",
which in
> some cases made me
> > check a great grandparent
line. The results sometimes help when we
> get to the
genealogy
> > road blocks that we all arrive at.
>
>
> > Felguerez great grandfather (Y-DNA haplogroup K), Pinedo
(mtDNA
> haplogroup A), Cerros
> > (Y-DNA haplogroup R1b1c*)
Salas (Y-DNA haplogroup R1b), Suarez
> (Y-DNA haplogroup
> >
Q), Sosa (mtDNA haplogroup C).
> >
> > Ed
>
>
>
> Ed,
>
> The Americans talk about the
"melting pot"; the Canadians speak about
> a "mosaic". The Italians
tutti frutti.
>
> What could we call the Mexican mix?
Capirotada? Sopa de Letras?
>
>
Victor
>
>
>
>
>
>
>
>
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