Hi Dave,


 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.

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

I've never seen any taco shells that didn't shatter upon first bite.
Those you're describing sound more like a flour burrito wrapper than a
corn taco shell (traditionally made by frying corn tortillas).


 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.

 DD> Never had one baked

It's just as good as a fried one. If you brush it with oil (very
lightly) it will crisp up like a fried one.

 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)

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

Smart, wonder how many other people have realised they can do that.


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

Not corn season right now so you won't get a fresh ear. As I understand,
part of the allure of street corn is that it is grilled in the husk,
then you pull the husk down to one end to use as your handle so you cam
eat it while walking. Kinda hard to do with a frozen, pre husked ear.
(G)

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

We would leave the cilantro out also but it does look good.


 DD>       Title: Jalapeno Popper Mexican Street Corn
 DD>  Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
 DD>       Yield: 4 servings

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01