Emilie Garcia wrote:

cite="">

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.

you are right. . .how will the next generation of those that decend
from Jalisco and Zacatecas (Aguascalientes too) know about these dishes
if all we do is reminis about the foods we used to eat. Seems like the
only good Mexican food I get is when I go to CA to visit la familia,
but there are so many Mexican restaurants here that I'm sure if I spent
some time exploring I could find a good one.



thanks,



joseph

cite="">

 

Emilie Garcia

Port Orchard, WA ---

style="border-left: 2px solid rgb(0, 0, 0); padding-right: 0px; padding-left: 5px; margin-left: 5px; margin-right: 0px;">

style="font-family: arial; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10pt; line-height: normal; font-stretch: normal; font-size-adjust: none;">-----
Original Message -----

style="font-family: arial; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10pt; line-height: normal; font-stretch: normal; font-size-adjust: none;">From:

href="mailto:alliecar@...">Alicia Carrillo

style="font-family: arial; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10pt; line-height: normal; font-stretch: normal; font-size-adjust: none;">To:

href="mailto:ranchos@yahoogroups.com">ranchos@yahoogroups.com

style="font-family: arial; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10pt; line-height: normal; font-stretch: normal; font-size-adjust: none;">Sent:
Friday, November 18, 2005 4:42 PM

style="font-family: arial; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10pt; line-height: normal; font-stretch: normal; font-size-adjust: none;">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:

style="border-left: 2px solid rgb(16, 16, 255); padding-left: 5px; margin-left: 5px;">

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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