[Sca-cooks] Re: Sca-cooks digest, Vol 1 #149 - 14 msgs

[Vincent Cuenca]

>
>How can we get corn tortilla chips into this?  I'm sure there were some
>sort
>of corn (maize) based tortilla type bread, but I've never seen anything to
>indicate it being fried in oil.

We can't.  Tortilla chips, AFAIK, made their way south from the border
during the 1980s.  When I first traveled in Mexico in the late 1970s and
early 1980s, there was nary a tortilla chip to be found.  Tortillas, but no
chips.  By my last visit in 1998, they could occasionally be found in
restaurants under the name of "totopos", usually served standing up in your
frijoles or guacamole.  And in true Mexican cooking, salsa is a condiment,
not a dish unto itself.  Culturally, it's the equivalent of dipping up great
gobs of pickle relish on bread.

Vicente
(who likes a good salsa bandera and Negra Modelo)
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