It's all regional:
Funny, if you ask the people from Zacatecas if their
food tastes better, 99% will tell you that there is
food is much better.  And if ask the people of Jalisco
if their food tastes better, 99% will tell you that
their food is better.  To me, the Mexican food here in
California is the best (But I won't tell that to my
wife).

Alberto.

--- Alicia Carrillo <alliecar@...> wrote:

> Irma,
>  
> Jalostitlan and Tlachichila Zacatecas are only about
> 2 hours from each other so I''m sure that many foods
> are very similar, this must be one of those foods.
>  
> Alicia
> 
> Irma GomezLucero <igomezlucero@...> wrote:
> Alicia,
>     You're making me hungry.  My parents used to
> make the agua fresca w/ lettuce & fruits. 
> Unfortunately we didn't appreciate it because of the
> lettuce.  My folks are from Jalostotitlan, Jalisco.
> Irma
> 
> 
> ---------------------------------
> From: Alicia Carrillo [mailto:alliecar@...] 
> Sent: Tuesday, June 28, 2005 10:48 PM
> To: ranchos@yahoogroups.com
> Subject: Re: [ranchos] Re: Tamales and mole
> 
> 
> 
> Esperanza,
>  
> These tamales were a recent addition to our family
> that is within the last 25 years or so. We learned
> that from the families in Ensenada. 
>  
> My mom is and has always been an excellent cook but
> she didn't make tamales with all these ingredients.
> I believe that in addition to economics, family
> culture also is very telling in how a family cooks
> and eats.
>  
> In my mom's family, everyone prides themselves in
> their culinary skills. My mother is renowned for her
> mole, pozole, tortas de camaron con nopales,
> capirotada, all types of atoles. Atole de piña, de
> maizcena, atole blanco etc. My mom has this great
> dish that she makes called patas de puerco en salsa
> cruda. It's labor intensive but oh sooo good. She
> makes this agua fresca with romaine lettuce, fresh
> orange slices, lemon slices, sugar and yerba buena
> and other fruits if desired and is served only in
> the summer when it's very hot. She lets the
> ingredients sit in the very cold water for a couple
> of hours and is served in a tall glass with a spoon
> so you can spoon out the oranges, romaine and other
> fruits. I prefer it without the other fruits and
> only with citrus.
>  
>  Mom's mole is a two day job as she uses about 4
> different types of dried chiles. She seeds and
> cleans them, toasts the chiles then she boils them
> till tender and then puts them in the blender and
> purees them, strains them to remove skin that didn't
> completely puree. Next she toasts all the other
> spices such as sesame seeds, pumpkin seeds, cumin,
> oregano, avocado leaves the  bread and tortillas
> also get toasted and are used as the thickening
> agent. The following day she boils the turkey or
> chicken and proceeds to gradually fry all the
> toasted and ground ingredients. This is when she
> adds the peanut butter and chocolate mexicano along
> with the broth from the turkey or chicken and all
> the other seasonings such as garlic, salt, pepper
> etc. I have learned how to make it but only make it
> for very special occasions because it's so laborious
>  
> With many of these dishes it's how you serve them
> and what you serve them with that makes a
> difference. I guess I'm lucky to have a mom that has
> spoiled us with great food from Zacatecas. 
>  
> Alicia
>  
>  
> 
> latina1955@... wrote:
> Wow Alicia, those tamales sound fascinating.  Where
> are your people from that they had available such
> resources?  Do you think this is rather a recent
> phenomena?  I surely do appreciate the article Joe
> sent us all regarding tamales and the relative
> recent acceptance of tamales and other delectable's
> as decent, and even desirable food!
>  
> To change the conversation a bit, how does your
> family make mole?  I know the recipes vary according
> to region and even what you put in it, or how you
> wish to serve it.  While I love my mother-in-law
> deeply, I can't stand her "mole", especially when
> she uses it in tamales.  But as mentioned
> previously, her skills and resources were
> limited.....and so while I don't blame her for lack
> of her cooking abilities, I still don't like her
> "mole".
>  
> Being raised by folks rom Jalisco, I can tell you
> that there were at a minimum two variations that
> were used frequently which were called mole rojo and
> mole poblano.  The ingredients had a similar base,
> but the mole oscurro was contingent on additional
> resources and time.  I love mole, wherever the
> regions......
>  
> Esperanza
>  
>  
>  
> 
> 
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