Appetizer of the Week – Part 3

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Can anyone play – it’s a Sunday evening and there’s nothing going on –


Carnitas – sauteed meat and onions, on mini-corn tortillas – from Erick’s Tacos, of San Antonio.
Look out for the green sauce. It isn’t guacamole.

9 thoughts on “Appetizer of the Week – Part 3”

  2. That does look good but not the jalepeno. We just finished steak and broccoli and beans. About four inches of rain today in Tucson. Of course, I’m trying to paint doors. There are two inches of water on the patio. The dogs don’t want to go out.

  5. It is a pickled serrano … and it’s pretty good. And not as hot as the green sauce. Beware the green sauce. It is nuclear fission in a cup,

  6. Sgt – what I have learned in re: hot sauce TX vs CA – when I was stationed at Ft Bliss – El Paso – I poured this stuff on a taco – locals looked at me funny – learned why ;-)

  7. Sgt – what I have learned in re: hot sauce TX vs CA – when I was stationed at Ft Bliss – El Paso – I poured this stuff on a taco – locals looked at me funny – learned why

    I was in a cafe in Guatemala, having a standard lunch of meat, black beans, tortillas, and coffee. There was a bowl of hot peppers on the side [Cobaneros]. I threw some into the beans. “Be careful,” another customer warned me. “No problem,” I replied. “You’re from Texas.” [translated from Spanish.]

    Correct.

  8. Seriously, after a couple of years in Texas, eating border food, one does get pretty habituated to hot salsa and peppers. After a bit, the stuff labled as ‘mild’ generally tasts as bland as ketchup. My daughter used to bootleg locally-made salsas and hot sauces back to North Carolina, when she was still in the Marines, as people there thought that Taco Cabana’s taco sauce was the norm.

  9. Gringo – Sgt – After my taco experience I came to the conclusion that Texans have cast iron stomachs ;-) Had a similar experience in Ensenada years before that – just some “innocent” bean dip – or was it salsa? – just a condiment to put on the Fritos – what the Mexicans and Texans consider “hot” and the rest of us – are 2 different things.

    Come to think of it I remember reading some years ago in the WSJ about some chili society that takes pride in exotic peppers – as a general rule the smaller the pepper the hotter it is – they knew of peppers from all over the world.

    Hottest, as I recall, came from SE Asia.

    Then too “Mexican” food from CA, TX and NM – and Mexico – is very different. Try getting sopapillas anywhere but the Land of Enchantment.

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