The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1883-10-20
HOME LIFE IN MEXICO.
Mexican Dinner-The Menu and
Table Manners.
Cortillas and Tamales-Grapes with Soup,
and Sour Milk and Molasses with the
Beans-Cigarettes for Dessert.
of the Indianapolis Journal.

correspondence Oh INC lnulAudpOuS JOuIuaL
SALTILLo, Oct. 10.-I invite you to dine
bith me to-day, dear friends-a la Mexicana.
Is 1 am myself a guest, we must touch the
5nbiect tenderly, and, while the truth may
De told at all times, we would not abuse the
generous hospitality shown US on every
land by ;ndulging in invidious comparisons.
81 spirit of mutual good-feeling, then, let
Il repair to the dining-room.
z@Fhe words "vamos a conner" Qet us go to
5nner) are welcome ones, for in Mexico we
IA not breakfast American fashion. but take
rnlv cup of chocolate and a tiny loaf of
lad, like biscuit, without butter or other
Immediately on rising.
Wherefore, by P. NJ. our healthy appetites
are sharp seto enough to do justice to any
7ishes, however unguessable a conundrum
.s.sy be their ingredients. The comedor,
ike other rooms in the house. is seldom
Ia or bemented (wooden floors, there are
tS7A II in Mexlco), but has only mother earth,
f7T, carpet for reasons which will be APP
Vent to you before this dinner is over.
e ,ch sweeping and showing about of chairs
L 10 wori this dirt floor, which is almost as
ord as sone, into little hollows and gull
7eys Wen brief rains come in torrents
As is mmon in this latitude-a small
8ood pors in and makes little lakes and
vers irthe hollows aforesaid, which the
'vantSale out with plates Our one wide
{dowwith its absence of glass, and shut
Yikfhose of barn, is never Enclosed;
81 outer door-as there is no communi-
81 passage between dining-room and
en,all rooms opening into the COURTS
bays Hospitality wide open, both summer
I'D winter. In rather homogeneous contrast TO
he earthly floor is the handsome mahogany
aEeboard, with much glassware shining
ipon it, some distracting pieces of old blue
nina, and quaint articles of Guadalajara
j0ttery in the way of water-iars which we
png to possess. Wash stands, with bowl and
pNyel accomplishments, adorn the corners, the
Use of which is obvious in lieu of other finger
owl The most distinguished guest is
wen the post of honor at the head of the
bile, in a chair several inches higher than
be rest-other guests are ranged at his right
nd left" and the host and hostess
cat themselves wherever it happens. There is
othing upon the table when we enter but
lie of plates, heap of knives, forks and
pbons and cluster of goblets-all at the
Dot of the table, where the head waiter
lands. Among the better classes the dinner
fevery day is always a most ceremonious
neal each dish being served in separate
purse, necessitating great number of plates
each person. There is little variation in
be bill of fare one dinner being an almost
xact counterpart of all others during the
ear. AS the servants emerge from among
be flowers of the sunny court, bearing our
mbrosia. we think of fairy tales and the
rabian Nights; only these creados do not
inch resemble orthodox fairies, nor is the
5od they bri ng exactly the ambrosia of our
Magma ton. If the waiter be a woman,
er head and shoulders are always closely
raped IN her rebosa, but if a man, he
ears no garments but shirt and breeches,
nd wide, old sombrero.
OF WHAT THE DINNER CONSISTS.
First, broth is served in small china tea
ups, each cup covered with a hot tor
la (pancake, pronounced tor-tee-yah(
he cup set upon a plate, which also
ODDS large brass spoon. Mexicans have
great fondness for fat of ali kinds,
assion for chill, and consider onions as
uch necessity of life as we do SALT hence
lis broth land every other dish, for that
Iatter) is always very greasy, very garlicky
I'D red-hot with Chill pepper If there
appens to be any ripe fruit in the house
otably grapes or pomegranates) it is put
to the broth and eaten with it, The sec
ID course is sopa-either rice maccaroni or
rmicelli, slightly boiled and then fried in
s with much garlic. and garnished with
ices of green peppers With it, goats
liz cheese is served, most persons crumb-
q the cheese into it, and eating the exceed
ely greasy mixture with spoon. Then
mes the main dish at the dinner, the same
three hundred and sixty-fve dinners to
lie year throughout a Mexican's natural
e-viz, boiled beef or mutton, with cab
BE, onions, corn, small green apples, pears
kQuinces, with various tropical seeds, roots
p bulbs-all boiled together in one pot. 1t
frved with chilli in some shape generally
the form of salad with ahnacates to
1Ich live" Goals are a mild comparison.
re amount of pepper which the smallest
nAlren devour as calmly as ours do candy
astonishing, and inclines one to the belief
a. the Mexican Inner man" is copper
ped and double-plated. The nearest ap-
urse--a piece of pork or kid, stuffed with
opped onion, spices, herbs and chill, and
fviled down. in the pot till the surface is
|ghtly Drowned. What we consider a roast
no more obtainable in the Mexican market
an chop or beefsteak. The cattle are
leanest OF creatures and when killed the
eat is cut into strips and humps, regardless
grain," with special reference to boiling
here are no stoves or gridirons for roasting
7bioiling. Then followa variety of entrees
ch separate course, such as chili-con-
rhe, meats cut into bits and boiled with
tomatoes and chill; large green peppers
nfed with chopped pork and onions, and
ed in batter; pork hashed with
IONS, cheese and scrambled eggs
sese or sour milk, boiled in
hips with chill, tamales, tortillas spread
tn chopped meat and onions, rolled up
2 served with tomato sauce, etc., etc The
: dish, both for dinner and supper, is in
tiably the same in every household, high
low, rich or poor, viz: Stewed frijoles
rl,a 10 Of LODI I'D d..