-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Enchiladas, now. That's a different story.

 RH> They're good too, as are chimichangas. Probably my least favorite
 RH> Mexican "street food" (hand held)  would be tacos as they fall
 RH> apart too easily with the crisp, corn shell. Makes a mess all over
 RH> the place; I'd rather eat it at home, over a plate to catch the
 RH> fall out.

 DD> Don't they give you a wrapper? You can use that as a "bib" for the
 DD> taco. Or, if they offer it get a flour tortilla.

 RH> Actually, never had them as street food, but knowing how messy at home
 RH> tacos can be............ Given a choice, I'll break up the taco shell
 RH> and make taco salad out of the fixin's.

We have a couple Mexican food trucks here and their tacos come with a
paper wrap. But, the tortillas are not done so crispy that they break
up into a gazillion pieces when you bite into the taco.

 DD> Chimichanga is an American invention - even if by a Mexican chef.

 DD> Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro
 DD> Cafe accidentally dropped a burrito into the deep-fat fryer in the
 DD> early 1950s. She immediately began to utter a Spanish profanity
 DD> beginning "chi..." (chingada), but quickly stopped herself and
 DD> instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

 RH> I remember reading about it when we lived in AZ and Bill Clinton
 RH> visited El Charro. The restaurant publicised his visit and what he ate,
 RH> also making mention of the fact that they were the originators of the
 RH> chimi. We never ate there; there were good Mexican places in Sierra
 RH> Vista that were closer and less expensive. Chimichangas are also good
 RH> baked instead of fried, don't get the extra caloris of the fat and yes,
 RH> they are crispy/crunchy.

Never had one baked

 DD> And thus began a "new" dish. I prefer my burritos as original. In a
 DD> soft flour tortilla wrapper. If eating at a restaurant or at home -
 DD> not in the car or strolling down the boulevard I like a chalupa. 
 DD> This recipe DD> is my reconstruction of the chalupa served at
 DD> Taco Grings


 DD>       Title: Loaded Beef Chalupas
 DD>  Categories: Beef, Breads, Vegetables, Greens, Chilies
 DD>       Yield: 4 Servings

 RH> Looks good, now I want some Mexican food. (G)

Me too. So I went through Taco Gringo's drive thru last night for a nice
Junior Chalupa (medium heat). They also offer a Chalupa (no junior in the
name) for U$3 more. I ordered one once to see what was the difference.
Three bucks. And that same meal. So no I *always* order the "Junior". Bv)=

One thing I've not seen at any of the local Mexican places or food trucks
is "Street Corn" - which I've read a lot about. And which I'd try jst to
see what all of the buzz is about.

You'll likely never make this at home given Steve's corn allergy - but, 
it do look interesting. I'd leave the cilantro off, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalapeno Popper Mexican Street Corn
 Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
      Yield: 4 servings
 
      4    Ears fresh sweet corn
      2    Jalapeno peppers
      3 tb Oil; divided
    3/4 ts Salt; divided
    1/4 c  Panko bread crumbs
    1/2 ts Smoked paprika
    1/2 ts Dried Mexican oregano
      4 oz Cream cheese; softened
    1/4 c  Media crema table cream or
           - sour cream thinned with 1
           - teaspoon milk
      2 tb Lime juice
           Ground chipotle pepper or
           - chilli spice mix
           Chopped fresh cilantro and
           - lime wedges; opt
 
  Husk corn. Rub corn and jalapenos with 2 tablespoons
  canola oil. Grill, covered, on a greased grill rack over
  medium-high direct heat until lightly charred on all
  sides, 10-12 minutes. Remove from heat. When jalapenos
  are cool enough to handle, remove skin, seeds and
  membranes; chop finely. Set aside.
  
  Sprinkle corn with 1/2 teaspoon salt. In a small
  skillet, heat remaining oil over medium heat. Add panko;
  cook and stir until starting to brown. Add paprika and
  oregano; cook until crumbs are toasted and fragrant.
  
  Meanwhile, combine cream cheese, crema, lime juice and
  remaining salt; spread over corn. Sprinkle with bread
  crumbs, jalapenos and chipotle pepper. If desired,
  sprinkle with cilantro and serve with lime wedges.
  
  Crystal Schlueter, Northglenn, Colorado
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm not grouchy, I just don't like traffic, crowds or politicians.
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