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Post by pippsheadache on Feb 8, 2022 21:39:13 GMT -5
Inger, I think a chimichanga is basically a deep-fried burrito. I never realized until recently that it is an Arizona-Mex invention.
This place also makes tacos using its original 1922 recipe, so I'm anxious to try that out. Supposedly quite different from the modern version.
They also make highly-touted tamales. I haven't had a tamale in years. It's going to be tough narrowing down the choices.
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Post by inger on Feb 8, 2022 22:04:22 GMT -5
Inger, I think a chimichanga is basically a deep-fried burrito. I never realized until recently that it is an Arizona-Mex invention. This place also makes tacos using its original 1922 recipe, so I'm anxious to try that out. Supposedly quite different from the modern version. They also make highly-touted tamales. I haven't had a tamale in years. It's going to be tough narrowing down the choices. I wonder where Taco Bell came up with the idea that those hockey pucks they sell are tacos?… I’ve mostly gone to hole in the wall restaurants looking for good chimichangas. They seem to crush the chains… |
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Post by rizzuto on Feb 8, 2022 22:22:50 GMT -5
Inger, I think a chimichanga is basically a deep-fried burrito. I never realized until recently that it is an Arizona-Mex invention. This place also makes tacos using its original 1922 recipe, so I'm anxious to try that out. Supposedly quite different from the modern version. They also make highly-touted tamales. I haven't had a tamale in years. It's going to be tough narrowing down the choices. I wonder where Taco Bell came up with the idea that those hockey pucks they sell are tacos?… I’ve mostly gone to hole in the wall restaurants looking for good chimichangas. They seem to crush the chains…  |
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Post by inger on Feb 8, 2022 23:26:13 GMT -5
I wonder where Taco Bell came up with the idea that those hockey pucks they sell are tacos?… I’ve mostly gone to hole in the wall restaurants looking for good chimichangas. They seem to crush the chains… Yum!… |
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Post by pippsheadache on Feb 10, 2022 21:05:07 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance.
First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family.
The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version.
Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity.
It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval.
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Post by kaybli on Feb 10, 2022 21:11:09 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance. First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family. The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version. Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity. It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval. Just reading this post is making my mouth water. |
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Post by pippsheadache on Feb 10, 2022 21:16:25 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance. First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family. The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version. Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity. It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval. Just reading this post is making my mouth water. Yeah, straightforward Mexican food always hits the spot. I did develop a special attachment to the New Mexico version, with the blue corn tortillas, Carne adovada, sopapillas and especially the liberal use of Hatch green chilis. Even national fast food burger joints like Wendy's offered green chilis on their hamburgers. |
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Post by inger on Feb 10, 2022 21:37:03 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance. First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family. The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version. Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity. It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval. Thank you. A chimichanga eaten in my honor is indeed an honor… |
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Post by domeplease on Feb 11, 2022 14:54:46 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance. First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family. The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version. Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity. It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval. Just reading this post is making my mouth water. Kaybli: For your friend moving to L.A.
Come for the comfort food, stay for the jungle oasis at this L.A. chef’s plant-filled cafes...
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Post by kaybli on Feb 11, 2022 14:56:58 GMT -5
Just reading this post is making my mouth water. Kaybli: For your friend moving to L.A.
Come for the comfort food, stay for the jungle oasis at this L.A. chef’s plant-filled cafes...
Thanks dome!  |
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Post by rizzuto on Feb 11, 2022 18:11:33 GMT -5
Just a note on our adventures in Mexican food at El Charro in Tucson, where the chimichanga reportedly made its first appearance. First, Tucson is loaded with Sonoran-Arizonian-Mexican restaurants of long lineage, with El Charro being the senior of the group at 100 years old this year. Still in the same family. The dish I found most interesting from a historical standpoint was the humble taco, because they make it using the 1922 recipe. Rather than chopped beef, they use a hamburger patty on a lightly crisped corn shell with a modest sprinkling of cheese, lettuce, onions and peas. Very light subtle sauce. Much easier on the digestive track than the modern version. Not that there's any reason for anyone here to particularly care about this place, but I found it noticeable that the adherence to older recipes resulted in lighter, fresher food. We tend to enjoy sturdy pedigreed places at least as much for their ambiance as their food. We loved this place, as did food critics from Bon Appétit and the New York Times and several TV food shows, but it isn't hard to find smart set reviewers who knock it almost because of its popularity. It had been so long since I had a real tamale, simple as it is. What a pleasure. Even though I'm not especially a chimichanga guy, I had to try one here in deference to Inger. I think it would have met his approval.  Looks fantastic, Pipps! Love the ambiance of the place, too, just from the photos online.  The Inger-changa! |
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Post by rizzuto on Feb 20, 2022 18:42:17 GMT -5
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Post by rizzuto on Feb 20, 2022 18:56:29 GMT -5
By the way, Al Copeland named Popeyes Chicken and Biscuits after Popeye Doyle, Gene Hackman’s character in The French Connection.
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Post by kaybli on Feb 20, 2022 19:15:15 GMT -5
By the way, Al Copeland named Popeyes Chicken and Biscuits after Popeye Doyle, Gene Hackman’s character in The French Connection. One of the all time great movie posters:
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Post by domeplease on Feb 22, 2022 13:44:55 GMT -5
NEED to be VERY Careful with Food (SAD):
Teen Has Legs Amputated After Leftover Noodles Trigger Deadly Condition
The case of a 19-year-old student who developed sepsis and lost his legs as a result of eating leftover food has gone viral thanks to a YouTube video.
The video, which has been viewed over 900,000 times, describes the case of the man from New England, identified only as "JC." The case was first reported last March in The New England Journal of Medicine.
The authors of the study reported that JC was admitted to the pediatric intensive care unit (PICU) as a result of "shock, multiple organ failure, and rash."
Upon admission to Massachusetts General Hospital JC had a severely high temperature of over 105 F and a heart rate of 166bpm, higher than the average heart rate that results from vigorous exercise for his age.
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After the patient was sedated he developed a purplish rash and was airlifted to the PICU of the hospital. The rash soon spread to JC's face, chest, abdomen, back, arms and legs, only sparing his palms and the soles of his feet. This was an indication his skin was dying.
The necrosis of his arms and legs and the development of gangrene led to amputations of parts of all 10 of JC's fingers and amputations of his legs below the knees.
The authors continue: "The patient had been well until 20 hours before this admission when diffuse abdominal pain and nausea developed after he ate rice, chicken, and lo mein leftovers from a restaurant meal."
What followed were episodes of vomiting accompanied by chills, weakness, chest pains, headaches, neck stiffness, and even blurry vision. When his skin became discolored around five hours before admission, a friend decided to take him to the hospital.
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A friend who had eaten the same meal told staff at the hospital that he had vomited once afterward, but hadn't become progressively sicker.
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