Subj : Re: Tex-Mex
To   : Jim Weller
From : Dave Drum
Date : Sun Aug 14 2022 04:59:04

-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> We are awaiting our first Tex-Mex or Mexican place.

 DD> Do you have enough of a Latino base to support such?

 JW> We have very few Latinos here. I just checked our census data: we
 JW> have 155 Latinos in total but that includes 10 Brazillians and there
 JW> are just 45 Mexicans. But we don't need a large Latino base for a
 JW> single taco and burrito place to thrive. Everybody likes them.

And, of course, Brazilian and Mexican cuisine is quite different as are
their languages.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Fish Tacos
 Categories: Seafood, Vegetables, Herbs, Chilies, Dairy
      Yield: 5 servings
 
      2 md Tomatoes; seeded, fine
           - chopped
      1 sm Red onion; peeled, fine
           - chopped
      1 cl Garlic; minced
    1/2 c  Rough chopped cilantro
      1    Jalapeno; halved lengthwise,
           - seeded, in half moons
    1/4 c  Mayonnaise
    1/2 c  Sour cream
      2    Limes; 1 halved, 1 in
           - wedges
           Salt & fresh ground pepper
      1 tb Canned chipotle; fine
           - chopped
    1/2 c  Fine milled flour
  1 1/2 ts Chilli spice mix
    1/2 c  Milk
    1/4 c  Peanut oil; + splash more
           - for greasing pan
           Pat of butter
      1 lb Flounder or any firm
           - white-fleshed fish; cut
           - across the grain in 1/2"
           - X 3" strips
     12    (6") fresh corn tortillas
      2 c  Shredded green cabbage
           Tapatio or Cholula hot
           - sauce
 
  In a medium bowl, combine the tomatoes, onion, garlic,
  cilantro and jalapeno.
  
  In a small bowl, whisk the mayonnaise and sour cream
  until combined. Season to taste with the halved lime,
  salt, pepper and chipotle.
  
  In a medium bowl, mix together the flour, chilli spice
  and 1 1/2 teaspoons each of kosher salt and black
  pepper. Pour the milk into another medium bowl, and
  place the fish into it.
  
  Pour 1/4 cup of the peanut oil into a 12" frying pan and
  place over medium-high heat until it shimmers and is
  about to smoke. Remove the fish pieces from the milk
  bath and dredge them lightly through the flour mixture,
  shaking to remove excess. Add the butter to the pan.
  Place some fish pieces in the oil, without crowding
  them, and cook until deep golden brown on one side, 3 to
  4 minutes. Turn carefully and cook for 1 minute more.
  Remove to a warmed, paper-towel-lined plate and sprinkle
  with salt. Repeat with the remaining fish.
  
  Meanwhile, lightly grease a skillet with a drizzle of
  oil and set over medium heat. Heat the tortillas, one or
  two at a time, until they are soft and hot. Keep them
  warm, wrapped in a dish towel.
  
  Fill each tortilla with 3 pieces of fish, browned side
  up, followed by tomato salsa and a pinch of cabbage.
  Drizzle with the cream sauce. Serve 2 to 3 tacos per
  person, with lime wedges and hot sauce on the side.
  
  By: Sam Sifton
  
  Yield 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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