SC - RE: Sweet Tamales (OOP)

[DianaFiona@aol.com]

Native Seeds-Search
526 N. 4th Ave.
Tucson, Az. 85705
520-622-5561

Last time I was down on 4th ave, they were still in business.

Glad to help,
Ben.

On Tue, 6 Jul 1999, Ann Sasahara wrote:

> Greetings
> 
> The Tribe you referred to is indeed the Hopi (AZ).  They make a paper thin
> "bread" called piki.  You can buy it around here on feast days, but it's
> not very common.  The blue corn from which it is made is common.  It looks
> turquoise when fresh, dk blue when it's dried and ground and almost black
> when it's baked.  To my knowledge, no additives to alter the color.
> 
> Last year, I saw a place in Albuquerque where these seeds where available 
> (only open on Thursdays; and they have Hopi pink corn too):
> 
> Native Seed Search
> 144 Harvard Dr SE
> Albuquerque, NM 87106
> (505) 268-9233
> 
> I don't know if this store is still open. Their main store is in Tucson,
> AZ, but I do not know the address or phone for that store.
> 
> tortillas are fairly recent (spanish colonial?).  Out here on the Navajo
> Reservation, the traditional breakfast is blue cornmeal mush: taa'niil,
> also called tanaashghizh by some of the Elders.  My Young and Morgan
> Ethnographic dictionary does not give a date for the estimated age of this
> word.  
> 
> In spanish, the same dish is called atole'.  I don't know the age on that
> one either, but I suspect it is pre-conquest.  If the "Chaco Corridor"
> theory is true, it may have come from old Mexico along with chiles, corn,
> parrots and copper bells, etc.  If you really want to stretch it, the word
> does sort of look Nahuatl....
> 
> pondering,
> 
> Ariann
> ariann at nmia.com
> http://www.geocities.com/Area51/Stargate/7868/
> 
> 
> 
> On Tue, 6 Jul 1999 snowfire at mail.snet.net wrote:
> > 
> > Lastly.     Blue tortillas.  I saw a documentary on the TV a few years       
> >             ago that explained that there was a certain New Mexican tribe 
> > 	    (Hopi maybe) that had traditionally cooked blue tortillas, 	    
> > 	    and on analysis by the anthro people, it was found that by adding 
> > 	    just enough of a certain ingredient (don't remember what it was 
> > 	    sorry) to the tortilla recipe, the cooked tortillas acheived a 
> > 	    certain blue colour (they were being cooked very thinly on a 
> > 	    heated bakestone). Apparently the reaction causing the blue 
> > 	    colour produced or activated a certain a mineral not otherwise 
> > 	    found in the diet of the people.   
> > 
> > 	    As weird as this sounds (maybe not?), I just wonder if anyone    
> >             else had heard anything about this.  I know blue tortillas are 
> > 	    available in stores sometimes, as well as the nacho chips, but 
> > 	    they're made of blue corn and are not the same as the ones 	    
> > mentioned above?
> > 
> > Elysant
> > ============================================================================
> > 
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