Evening star., 1941-06-29
Visitor 10 Mexico
Need Not Fear All
Dishes Are Hot
Even Chile Can Be
Kind to Palate of
The Uninitiuted


Is exotic. spicy and red-hot, and
hence not suited to the American
palate accustomed to milder fare,
prospective travellers south of the
border perhaps worry bit over
the food question in Mexico. AL
though it is true that some Mexi-
can dishes are hot enough to bring
tears to the eyes, many other popu-
lar and typically Mexican foods
simply prove to be an appetizing
and satisfying experience. AS a
whole, Mexican food is richer and
spicier than its American counter
part, but it covers such range and
variety that one can avoid the
spiCier dishes entirely if so desired.
Within this short article it is OBJ
viously impossible to give even a
short digest of the most popular
Mexican foods. Therefore, only a
few of the best-known dishes and
other items of food which are likely
to interest the visitor to Mexico will
be named
Chile generally written Chill in
EnGlish) is the savory base used to
flavor most Mexican foods. and eSpe-
CiallV the meat dishes. 1t has never
received adequate recognition in
American cooking, except in con-
coctionS which we liable Spanish"
or Mexican" Nor is the average
American aware that there are al
most as many different kinds of
chile as there are stars in the sky,
each variety having distinct flavor
Many varieties are not in the least
hot; others are like white fire to
the uninitiate.
Some cf the Varieties.
Chill" to the American generally
refers to chile colorado a popular
red variety, mildly hot, which Is used
as the favoring base for the rich,
red sauce called salsa adobe The
classic mole sauce of Mexico is
blended of several varieties of chile,
none of them hot. The chile jala-
pero. commonly stuffed with meat
and picked, is only slightly piquant
but is of exceedingly fine favor. The
two varieties known as serrano and
piuuin are both delicious, but are
not intended for those who balk at
the burning quality Of the hot chile.
Chilpotle is another popular vari-
ETY. with a characteristic flavor; 1t
is large chile, dark brown in color
and very appetizing. The list could
continue indefinitely.
AS for chile con carne, commonly
believed to be a typical Mexican dish
and even so referred to in many
books and articles about Mexico. it
oricinated in Texas and is praCti-
cauv never found south of the bor-
der except at restaurants which ca
ter to the tourist trade.
What might be termed the ma
tional festive dish of Mexico is mole
de guajolote, which is turkey COW
cred with a rich. dark sauce made
of several varieties of chile, tomato,
sesame seed and sometimes choco-
late. This lis the classic dish which
Moctezuma served to Cortez. Chick
en- as we'll as meat are also prepared
with the same sauce. This dish,
although rich and spicy, does not
burn the tongue.
Mole Verde Popular.
Another popular dish is Mole
verde, made of a special kind of
green tomato. spiced with hot chile
and served with meat or fowl. Vari-
ous other sauces and special dishes
take their names from the regions in
which they originated or where they
are most popular.
Albondigas are meat balls stuffed
with hard boiled egg and spices and
served with a tomato sauce. They
are not hot. yet are delicious. Ca
hrito al Horno. roast kid basted with
q rich sauce, is a privilege for any
ones palate. Both of these dishes
should be sampled by the visitor.
The humble tortilla, made like
thin pancake of ground corn pre-
viously soaked in lime-Water, is
found everywhere in Mexico and is
consumed by all classes of people.
The tortilla is consumed in every
form which human ingenuity could
invent. Filled with chopped meat,
fowl or cheese and rolled up like
cylinder it is known as a taco. which
Is to Mexico what the sandwich is
to the United States. When taco
Is covered with a rich sauce and
sprinkled with grated cheese it is
called an enchilada.
Also Used in Soups.
Sliced and cooked with a cause,
the tortilla becomes dish known as
chilaquiles 1t is also added to soups
in sliced form. Tostadas, made by
frying a tortilla crisp and spreading
1t with chicken or diced meat, are
also popular. Quesadillas are tor
tillas filled with hash, cheese, chick
en-, chile or squash flowers, pinched
together like a turnover and fried
IN lard. One sees them being made
everywhere in the streets of the
Capital, and their popularity may be
likened to the hamburger sandwich
OF American fame.
GoumetS will appreciate the gu
sano de maguey, large worm found
in the maguey cactus. Fried crisp it
Is a great delicacy, Yes, the idea of
eating a worm seems bit difficult,
but these worms are Sef-cleaning
and their flavor will offset unfound-
ed scruples.
As long as we are speaking of
the unusual. we should mention the