The daily sentinel. [volume] (Grand Junction, Colo.) 1893-current, 1904-06-02
SEASONING A STEAK
MEXICAN AsToNIsHEs A CHI.
CAGo GOURMAND.
Tabaseo Sauce. Cayenne and Red Pep
pep and Half a Dozen Sauces Too
Strong for the Palate of the West
erner-How Tastes Vary.

Two distinguished looking men sat
in a Chicago cafe last Wednesday
evening porting over the bill of fare.
From the conversation it was plainly
seen that one was a resident of the
city. The other wore the pompadour
hair, flowing mustache and goatee
Characteristic of the Mexican. His
English carried the soft accent that is
heard at Monterey or Santa Cruz.
After the two men had read through
the menu card the Chicagoan pulled
his spectacles from his nose and said:
Let it be nice steak for two. This
place is famous for its sirloins."
Very well" answered the Mexican.
let 1t be a steak. Here. waiter.
nice double sirloin, and be sure it is
the best you have"
Half an hour later the steak was on
the table. The Chicago man leaned
over and looked at the meat, and then
said. Very fine indeed. This place, as
l said. has always been famous for its
steaks"
Were you ever in Mexico?" asked
the man VITA Ia pompadour. IF you
have never been you can not speak
with authority on steaks. Nowhere
else in the world do they know how
to serve them so well. There we have
our many piquant sauces and our
spicy herbs for garnishing. When the
platter is set before us at home the
steak is fit for any king. Now this
steak will taste fiat to me 1t has all
the possibilities of the real Mexican
article, but the chef knows less than
any senorita in our land about tempt
ing the palate. In a moment | could
improve this steak 500 per cent"
Il have heard Of the Mexican
steaks" said the Chicagoan. will
you serve it as you choose? Let us
have it after your own liking if you
can fix it,
The Mexican ordered tabasco sauce,
cayenne pepper, half a dozen spices,
and some red peppers. First he liter
ally buried the meat under a covering
of cayenne. then drowned it in tabas-
co and garnished it with the red pep
pers.
Now we will wait until the favors
strike into the meat" he said as he
leaned back into his chair A few
moments later he handed the Chi
cagoan a plate with the steak a la
Mexican. The Chicagoan looked at it
moment, cut off a diminutive bite,
and placed it fearfully between his
teeth. Instantly his face turned red,
the tears came into his eyes. and his
hand went out to his water glass. He
swallowed the bit of meat, clutched
his throat and an instant later clapped
both hands over the second button on
his vest. Then he choked. buried his
face in his napkin, and fought the in
ternal flames for FIVE minutes.
Meantime the Mexican was devour-
ing his share of the steak with the ut
most satisfaction.
How can you do it, man." asked
the Chicagoan.
"Ah, now it is fine; almost as good
as we get in Mexico" he answered.
You people of the North will never
learn the value of spices. Do you not
like the fiavor?"
The Chicagoan pushed back his
plate, and sat watching the man oppo.
site him during the rest of the dinner
He declared the steak was hotter
than fire. and that it would fuse boiler
plate. But the Mexican said 1t really
lacked something to give it zest
When the two had finished dinner the
Chicagoan said: Il believe | prefer
the ordinary Chicago article If this
fire within me ever become extin-
guished | will be satisfied to let ex-
periments alone"
at was delightful. delightful" said
the Mexican. Il feel better than at
any time since l crossed the Texas
hnrder - Chicapn Inter OCEAN