El Paso herald. (El Paso, Tex.) 1901-1931, 1913-05-10

average family, however, lives a Ia
Mexico and the meals are much tho
same throughout the republic.
What the NeKicans Eat.
The principal articles of food are tor
ullas, tamales. enchiladas and frlJoles.
There are also other forms OF emile con
] carne. and some dishes the names OF
I which I cannot give. The torLllaS a =
{ a kind OF mashed hominy pounded
and knCaded into a tough dough. IheY
are made of indian corn soaked toI
{ y hours in lime water after Wnlch
the swollen grains are mashed Dy run
I bling them between stones. The mush
/ or dough thus made is Eneaded into
{ cakes as thin as a knife blade and OF
I about the size of a saucer Ihese are
/ baked over the Goals but are not al
l lowed to brown. They are eaten Win
I out salt or any other seasoning Tor
/ tillas are always sold about the marx
| cts, and YOU can set them not Irom
/ the fire at cents dozen
! Tamales are also cakes made OF the
! same sort OF corn. but when they are
/ finished they are wrapped aiouau
/ pork highly seasoned and enclosed IN
! corn husks. In this form they arc
/ boiled in lard for quarter of an hour
I and then served steaming hot
/ In making enchiladas indian corn
meal is used as a base. b-it the cakes
are filled with a kind of hash OF
onions peppers. potatoes and natFe
| cheese. Another favorite dish is bar
I bacoa. sort of barbecued mutton pre-
Z pared in an oven made Of a mole n
the ground. the same being lined WltA
cactus leaves and so covered that the
I meat cooks and ste2ms away an A-SAi-
Puche-o and FrIjOIes.
Another dish made OF mutton IS pu-
chero This is a sort OF stew mace
by cooking the mutton in a little
water with carrots, parsnips, green
corn. cabbage and a hall-dozen other
vegetables as well as onions. apples
and sCuasheS. Tie stew is kept on the
fire two hours or so without Swimming,
and il comes out steam cooked II IS
dressed without salt or other season
And then there are eggs in half
dozen different STYLES chickens ana
turkeys. kids and young pigs AMI, IN
short almost as many different dts1es
and articles Of food as we nave at
home.
Frf7oles. are served at every meal, eX- (
ccDt at the first breakfast. They are
Mexican black beans very well cooked
and equal TO the best baked beans irom
Boston. They are usually served the
day after cooking.
A queer Butchers Wagon.
Mexico is q stock-raiSinS couotry,
but meat is so high that the Door
mans house seldom has It, There are
coOk-shOps about the markets where |
the shreds and cuttings and scraps are /
fried over charcoal and offered Tor I
sale. Here the indian customers take /
up the greasy mOrsels in their fingers
and consume them without knives, /
forks or plates
The ways of butchering and market /
ing are different from ours. avery D.
part Of the animal is eaten. great I
deal of the beef is cut in long strings,
and sold almost by the yard as II Were /
much Of it is jerEcd or dried, and IS /
used for steWs. In some OF the inter- i
Tor cities the butchers wagon IS {
mule with q frame work of hooks on 3
is
with the halves and quarters of beevess
and as the mule moves along the blood
from them driDs TO the ground some
of the mules are small, and the meat
almost touches the roadway, raising
dust which peppers the meat some
such men are meat pcdclers. and they
viii hack off a slice for you upon or
der The charge VIII be about the
same whether YOU choose meat from
the neck or the lOin.
Meals Around the Clock.
The meals Of the cay are different
from those we have in the United
States Here is how one eats around the
clock When he rises he has desayuno,
or the first breakfast. This is so lit
tie that II would hardly form wedge
TO keep the skin of an American stom-
ach from the backbone. 1t is merely
a cup OF coffee. or chocolate, and rolls.
The coffee is often an extract poured
from a bottle into hot milk. Such
breakfasts are served at all native no.
N
have to pay extra
The next meal is aImuerzO or cOmida-
AlmuerzO consists or rolls. meat and
eggs, with coffee and chocolate, and
the comida, served between II a. m.
and 1870 p. m, is made up of a SOUP
eggs, rice, fish, some kind Of meat
with desert and small coffee. Din
ner comes after 6 o'clock and it is
much the same as the cOmida- As
rule the cooking is fairly good save
that there is too much pepper and
grease to suit the American palate.
You can have your first breakfast
In your bed If you want it. The sec
)nd breakfast is eaten in the dining !
room with all of the family at the Z
able After this breakfast they take
4 siesta OF rest Of two hours or more. I
y or !, and from 3 to g. Shortly after l
the stores begin to close. and after
the business parts Of the cities are
The Great Mexican Drink.
As to what Mexico drinks, the text
would make a whole letter. The rich
lave all kinds of wines, and the poor
lave their aguardiente. or Mexican !
randy and pulque, or the native beer
made from the cactus. Aguardiente ?
S clsulled from the juice Of the sugar z
ane. It is q brandy, so not that a rag /
vet with 1t and laid on the skin viii I Z
DON raise a blister and 1 have been ~
old 1t is good for sore throat In Y
guatemala II is called white eye" and h
everal glances from it viii make the S
Oreigner drunk c
Pulque is about the cheapest beer Of '
he world You can buy it all over {
leXico for a cent glass. and the
Wholesale price is about one cent a s
uarI- 1t Is said that over 100000 gal c
)ns Of II are consumed daily in Mex s
20 City. This makes about six tum- o
lerfuls per day for every man. woman E
nd child in the capital, and the con-
lmptlon is prOpordOnately large in :
lany other parts of the republic The | q
eer is brought here by the trainload, ! 2
no II comes in also on carts and in / !,
'agcuS 1t yields thousands Of dollars Z 4,
nd the tax upon 1T forms an important | =
EN- IN the governments revenues ! =
ven during the times of the Span | h
-rds, more than a hundred years ago, | n
ne annual consumption of this beer I a
/ Mexico City was about 100 600, 900 / I
ounus, and the net revenues to the z d
roWn were 500, 900 Mexican dollars q
Natures Own Beer. "A