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1 15th March 21:06
the galloping gourmand
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Default El Sur: Especialidades de Tabasco


El Sur: Especialidades de Tabasco

The cuisine of Tabasco is mysterious because of the cultural collision
between Mayans, Mexicans, and Catalonians, who speak their own version
of Spanish

Got recipes?

Amashito (chile muy pequeno)
Very small chile

Anona (chirimoya)
Cheremoya fruit

Bacal (olote de maiz)
Corn on the cob

Barbacoa de pescado, o Petze
Barbecued fish, or (a word that means "hair cut" in an extinct Mayan
dialect?)

Butifarras
Catalan sausages made of raw pork and spices

Capon (puerco castrado)
Castrated pig

Carne salada con chaya (cactaceas)
Salted meat with Mayan chay leaves (cacti) (tree spinach)

Chanchamitos en salsa (tamales cilindricos envuelto en hoja de maiz)
Mayan chicken tamales in sauce (cylindrical tamales rolled in corn
husks)

Chegua (maiz cocido)
Cooked corn

Chile Amash
A very small chile

Chinin (fruta comestible parecida al aguacate)
Avocado-like fruit

Chiquiguao (tortuga lagarto)
Alligator turtle

Chirmol de Cangrejo
Crab in a spicy stew

Chu***ite (robalo pequeno)
Small sea bass

Colcobosh (cacao seco en la mata)
Dried cacao in the trees?

Cocteles de diversos mariscos
Seafood ****tails

Cuijinicuil (fruta leguminosa con forma de vaina)
Pod shaped legume

Cuino (cerdo muy gordo)
Very fat pig

Empanadas de camaron
Shrimp turnovers

Empanadas de Minilla
Fish turnovers

El que bebe (algun liquido para tomar)
Mother's milk?

Empeya (grasa de puerco, gordura)
Pork fat

Frijoles de Tabasco
Tabasco style Beans

Frijoles Negros con Cerdo Salado
Black beans with pork and pork skin. Served hot with white rice and
radish, coriander, onion, chili, lemon and salt

Gallina en sangre
Skirt steak in blood

Guao (tortuga mordedora)
Snapping turtle

Guao relleno o asado
Stuffed or roasted snapping turtle

Guineo (platano dulce)
Sweet plantain

Hicotea en estofado
Stewed painted turtle

Hicotea lampreada o en sangre
River turtle lampreada? or in blood

Huliche (Comida indígena, masa con carne de pavo)
Masa with turkey

Iguana Guisada
Iguana Stew

Jaiba Rellena
Stuffed crab

Joloche (hoja de maiz)
Corn husk

Jueche (armadillo) en adobo
Armadillo in spicy sauce

Jujo (fruta regional)
A regional fruit

Maneas (tamales grandes sin color, con Chipiln)
Large, colorless tamales with chipilin leaves

Momo
Hoja santa

Mondongo en Ajiaco
Tripe soup in chile sauce

Mone de Cerdo
Smoked pork, aka "monkey meat"

Nuegano (pan rojo en forma de bola)
Red bread in the shape of a ball

Ostion ahumado o en escabeche
Smoked or pickled oysters

Ostion al tapesco o relleno
Oysters "tapas style"? or stuffed

Pato en chirmol
Duck in chile sauce

Pejelagarto Asado
Grilled garfish with a special flavor, with chili,
"amashito"(condiment) and lemon.

Pejelagarto en Chirmol
Garfish in a spicy stew

Pescado en caldo
Fish in broth

Pescado de mone
Monkfish

Pescado Sudado
Steamed sea bream with salt and pepper covered with "momo" leaves
(regional plant)

Pigua al Mojo de Ajo
River shrimp in garlic sauce

Pijije y pato de monte en pipian
Pijije? and mountain duck in pumpkin seed mole

Piripollo (pastel de pollo)
Chicken pot pie?

Pishcao (maiz cocido)
Cooked corn

Pochitoque (tortuga de caja)
Box turtle

Pochitoque en Verde
Box turtle in green sauce, served as an "appetizer"

Poste de Pescado
Sun dried fish

Poxe (guisado de pescado con hoja de momo)
Fish stew with hoja santa

Puchero de Res
Beef stew

Queque (galleta dura en forma de estrella o flor)
Star or flower-shaped hard cookie

Queso Tabasqueno
Tabasco cheese

Robalo a la Tabasquena
Sea bass stuffed with shrimps, octopus, and squid. Seasoned with
orange juice and baked. Served with white rice, "chaya" leaves and
green banana

Shote (caracol de rio)
River snail

Sisgua
Mexican corn pie, made with tender kernels of corn, milk, eggs, cheese

Sopa de Platano Verde
Green plaintain (or green banana) soup

Sote en Verde o en Colorado
Sote? in green or red sauce

Tamales de Chipilin
Tamales filled with chipilin leaves or wrapped in chipilin leaves

Tamales de Frijol
Tamales filled with beans

Tamalitos de chipilin

Tamalitos de maiz nuevo

Tamalitos de pejelagarto

Totopostes
Totopos

Torta de Iguana
Typical dish from Tabasco prepared with iguana, parsley, chili, onion
and eggs. It is baked in a banana leaf.

Tortilla de Ajo
Garlic tortilla with whatever else you'd like on it

Tortillas al mojo de ajo o rellenas de mariscos
Tortillas in garlic sauce or stuufed with seafood

Tortillas de frijol, yuca o platano
Tortillas filled with beans, cassava, or plantain

Tortillas de maiz nuevo
Tortillas of new corn

Tortuga en Sangre o Verde
Sea turtle in blood or green sauce

Tepezcuintle Adobado
Aztec dog in spicy sauce

Ubre asada
Roast udder

Yagual (canasto que se coloca sobre el fogón para ahumar comida)
Basket placed over the fire to smoke food

Zumuque (tamal sin carne)
Meatless tamale

Postres:
Desserts:

Avena con Cacao
Oats with cocoa

Blanquillas
Eggs?

Bunuelos de Arroz con Miel de Higo
Rice bunuelos with honey of fig

Bunuelos de Platano
Plantain or banana bunuelos

Bunuelos de Rodilla con Azucar

Calabazate
Pumpkin

Dulce de Calabaza
Pumpkin sweet

Dulce de Camote
Sweet potato sweet

Dulce de Chigua (tipo de calabaza, cuya pepita se usa para preparar
pipián)
Chigua is a type of pumpkin, whose seeds are used to make pipian mole

Dulce de Cocoyol
The meat of miniature coconuts is boiled with spices, cinnamon and
water to make a sweet syrup

Dulce de Huapaque
?

Dulce de Limon Real
Eoyal lemon sweet

Dulce de Nance (Nanche)
Byrsonima crassifolia is a tropical tree that produces the small
yellow orange fruit commonly called "nance", AKA changugu, chi, nance
agrio, nanche, nanchi, nancen, nanche de perro, nananche, and nantzin.
Nance is boiled in water with sugar to make
Dulce de Nance, but it also appears in other Mexican cooking, such as
chicken stew, and it can be fermented to make an alcoholic beverage.


Dulce de Grosella
Gooseberry dessert

Dulce de Guapague (Guapacque)
Bittersweet candy made with "guapaque" (fruit) with brown sugar

Dulce de Papaya-Zapote (Mamey)
This fruit is also known as "mamey", mixed with fig and honey.

Empanadas de Queso con Azucar
Cheese turnovers with sugar

Leche quemada
Milk and sugar, caramelized

Limones rellenos
Stuffed lemons

Marquezote
Sweet bread

Merengues de guanabana
Guava meringues

Nance en Licor

Orejemico (dulce de papaya tierna)
Sweet made of tender papaya

Orejas de Mico
Ears of papaya

Pan de Platano
Banana bread made with butter, flour, vanilla and bananas, sprinkled
with sugar

Panetelas
Layer cakes with various fruits and frosting or powdered sugar on top

Pan de huevo
Egg bread

Papin
Something cooked in a pressure cooker?

Pataste (cacao corriente de sabor agridulce)
Cacao running of sweet and sour flavor

Platano asado
Roasted banana or plantain

Platano verde machacado
Mashed green banana or plantain

Torrejas de yuca
Fried slices of yuca

Tortas de Platano
Plantain or banana cakes?

Torta de Elote
Mexican corn pie, made with fresh corn kernels or canned cream of
corn, eggs, milk, cream, flour

Turulete
?

Tortilla de Coco
"Little tart", made of coconut and brown sugar, baked for an hour

Tostadas de platano verde frito
Fried green banana (or plantain?) tostadas

Salsa borracha
Drunken sauce

Zizgua
?

Bebidas:
Drinks:

Agua de matali

Atole Agrio
Made with fermented corn boiled with brown sugar.

Balche
Non-alcoholic "atole" (thick maize drink) made from the bark from a
regional tree. "Balche" bark is fermented and sweet with honey or
anise. For the ancient Mayas, it was a ritual beverage. Today, it is a
regional drink of Quintana Roo, Yucatan and Tabasco. The Chontales, an
ethnic group from the State of Tabasco, offers balche to the Earth, to
the mountains and to the goblins, who take care of their corn crops
and domestic animals.

Cacaotada
Something made with cacao

Chocolate
Can be prepared with water or milk

Chorote
Refreshing drink made with corn, salt, and cacao. Served in a bowl

Conserva de torno largo, Nacajuca, Jalpa
Various prserved fruits

Guarapo
Sugarcane juice, corn, "pulque" (distilled spirit from cactus) and
honey. Traditional drink of Veracruz and Tabasco.

Iliztle
Alcoholic beverage made with sugarcane or g****s, peach and pears.
This is a domestic drink sometimes used for rituals.

Manjar
A treat, whatever it is

Mistela
?

Pinol (harina de maiz)
Corn flour

Pozol
Prepared with "nixtamal" (corn flour), cacao and water.

Pozol fresco
Cool pozol

Pozol con Pixte
A mixture of toasted corn, water, and "pixte" (red sapodilla seed).

Polvillo de Maiz
Roasted white corn, ground to a fine powder, sometimes eaten with
cinnamon for Lent

Refrescos de frutas, tales como: Uspi, mango, guineos, anonas, chinín,
jujo, macal, yuca, camote, mamey, huapaque, maranon, aguacate,
cuijinicuil, pan de sopa, melocoton, pibas, caimito, platanos,
naranjas, toronjas, grosellas, chicozapote, zapote, ciruelas, nance,
jonduras, capulín, etc.
Various soft drinks

Refresco de guanabana
Guava soft drink

Refresco de naranja agria
Bitter orange soft drink

Refresco de pitahaya

Silbache
?

Tanchuca
Boiled beverage made of anisette, corn and chocolate. Traditional in
Yucatan and Tabasco

Verdin
Green liquor
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2 16th March 01:52
dtwright37
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Posts: 1
Default El Sur: Especialidades de Tabasco


No, they don't. They speak Catalan. Catalan is not a version of
Spanish.

It is a version of Latin, though, as are Spanish, French, Italian, and
other Romance languages. You can look it up.

King Carlos of Spain got big points from the Barcelonians when he
opened the Olympics in that city by making part of his speech in
Catalan. Good for him!

David
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3 16th March 01:52
dtwright37
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Posts: 1
Default El Sur: Especialidades de Tabasco


P.S. Would you mind telling us where you found this list?

David
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4 16th March 01:52
the galloping gourmand
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Posts: 1
Default El Sur: Especialidades de Tabasco


I didn't *find* this list as you see it. It's a conglomeration of
lists that have been posted over and over on many different websites.

Nobody "owns" the names of the dishes, nobody owns the names of the
ingredients involved, and nobody owns a list of Mexican states
arranged by region or geography.

My purpose is not to claim authorship, or glory, I'm not looking to
write a book or a PhD thesis.

I'm not looking for anything beyond stimulating discussion of
Tabasqueno cuisine in this group.

But the point that I have been trying to make is that one cannot
effectively discuss a subject if one does not know the terms used by
those familiar with that subject.

If you don't know what something is called, you cannot talk about it,
except in general and vague terms.
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5 16th March 01:52
dtwright37
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Posts: 1
Default El Sur: Especialidades de Tabasco


<etc.>

I was asking for information, not to challenge you. You seem to me to
be an interesting combination of victor and A1, but that's just me.

David
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6 16th March 14:24
wayne lundberg
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Posts: 1
Default El Sur: Especialidades de Tabasco


Wayne here:
Galloping seems to be in a research mode and sharing his findings with us. I
look through his postings with great interest but rarely offer an
observation since it is impossible to define many of the ingredients in such
a way that they communicate the true taste of them. For example, a plantain
is one of the most common ingredients in tropical cuisine yet rarely
mentioned in recipes. Mostly referred to as 'banana'. And there are a dozen
well defined banana types in the tropics, from the small manzanillo to the
cooking plantain and everything in between. Only the plantain seems to be
available in the US and one must buy them weeks before used because they
must mature to near black before they are any good in a meal.

But this newsgroup seems to be evolving one way or another and I think in
the right direction in that more and more contributions are coming on line
and less and less acrimony and infighting.

thanks Galloping, Thanks David, thanks all...
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7 16th March 18:09
the galloping gourmand
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Posts: 1
Default El Sur: Especialidades de Tabasco


You mean that it's your expressed perception that I am boring, either
because you don't have the same passion for sharing acquired
knowledge, or because you have no immediate need for the knowledge.(1)


I am not a combination of any two "interesting" people who bored you
previously, I am an entirely different person, who is not so different
as to be completely alien.

But, what is boredom?

Boredom is a subjective state of mind that arises out of ignorance of
the bored person's material surroundings.

Suppose you take a drive out onto the prairie, all by yourself.

You look around and you can see grasses and flowers blowing in the
wind, and clouds moving across the sky and you can hear birds singing,
but you cannot name the birds.

Boredom arises out of a person's ignorance of his/her surroundings. A
person cannot relate to that which cannot be named. (2)

You're the only person there, and you can't stand to be alone, so you
jump into your car and you hurry back home so you can be around
people.

Then you can take refuge in the group's ethnocentric concensus of
"reality".

(1) Thanks to Google, any knowledge posted to Usenet will be available
for as long as the archives are saved in electronic storage.

(2) OTOH, the naming of a thing does not change its nature.
Naming the meadowlark does not change its song.
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8 17th March 20:55
the galloping gourmand
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Posts: 1
Default El Sur: Especialidades de Tabasco


It's true that many of the items listed are generic and vague.

But anyone who now knows the *name* of a Tabasqueno dish can at least
begin websearching for recipes and learning the details of which
plantain to use.

When the European conquerors and settlers arrived in the New World,
they brought as much of the Old World with them as possible, but then
they quickly ran out of OW staples and spices and had to substitute NW
staples and spices and a mixed style of cooking evolved.

My own European ancestors had to quickly adapt to the Corn Culture of
North America, or starve.

In the same manner, Mexican migrants who arrived in the USA brought
some of their cooking ideas with them, but adapted to American cooking
and forgot the more complex recipes of their homeland.

Mexicans who arrived here from northern Mexico were usually
illiterate peasants who brought the poverty of Sonora and Chihuahua
with them, so items on the menu were limited to what could be cooked
with rice and beans and ground corn and chile peppers, with the
occasional cut of poor quality meat thrown into the stew pot.

As more and more Mexicans arrive here, the variety of available
Mexican food items offered in supermarkets increases, and, instead of
a shelf with Mexican foods on it, there are entire aisles dedicated to
Mexican foods and entire supermarkets are opened to serve that
community.

Nevertheless, some of the items on the "Especialidades de Tabasco"
list might not be found in a grocery store, one might have to go to a
pet shop to acquire the ingredients for guao, hicotea or pochitoque,
unless one lives in Florida and can gather them from the roadside.

But, that shouldn't bother Wayne, who recently made an appeal for
road-killed armadillo... ;-)
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9 18th March 15:48
gunner
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Posts: 1
Default El Sur: Especialidades de Tabasco


Lengthy pseudo- intellectual tangent snipped for brevity>

Give up on being Moses leading us out of the Great Taco Desert already.


The other side of the coin in this quixotic quest of yours is :
1) The mistakes also will be around for a long time
2) Neither does attempting to redefine "Research"

Booger, the reason for listing sources is to provide a map for the reader to
follow if they are so inclined, a clue to what you looked at and where you
looked. It also provides for independent verification of facts,maybe
another interpretation or meaning , to fill in the gaps, perhaps you used
an outdated source or a new discovery was made since you last checked your
facts. etc. etc. blah, blah, You get the idea here I'm sure.

I do not believe in reinventing the wheel but the "cut and paste" of
someone else's work is not research, neither is it ethical. Regardless of
how much you intersperse it and change the order. It would have been so
much easier to cut and paste your sources as you "research" them than it
would have type up such lengthy defenses. I do not care the reason why. I
just want to see verifiable information, if you cannot say what your source
is or where you got it your information then it has to be treated as
suspect, pending verification. Which leads to the next point, verification.

This last "list" you presented has too many mistakes in "translating" these
dish names. It has some significant errors, much more than the usual number
expected. Again why researchers review sources. So the last critique here
is you need to concentrate on quality work, not quantity, go back and fix
your mistakes then move forward. We do not have to fix your mistakes nor
placate you while you are on your "mission". Do it right the first time and
perhaps learn something new about cooking and butchering along the way. I
would much rather read some original work of yours than some questionable
regurgitation from some travel webpages.

Some links that may be of interest in your area of research
http://www.e-local.gob.mx/work/templates/enciclo/tabasco/cult.htm
http://www.csgastronomia.edu.mx:80/profesores/mbarrera/
http://mexico.udg.mx/cocina/
Karen Hursh Graber
http://www.mexconnect.com/mex_/recipes/foodindex.html
Chef Arturo Herrera & Suzana Ramos
http://www.comidamexicana.hpg.ig.com.br/
http://nativecuisine.spaces.live.com/
Jeffery M. Pilcher, in ¡Qué viven los tamales!: Food and the making of
Mexican Identity
http://mexico.udg.mx/cocina/ingles/menu/frame.html
http://www.mexicanmercados.com/food/menuword.htm
http://lomexicano.com/mexicanfoodrecipeglossary.htm
Rolly's lexicon site http://rollybrook.com/lexicon.htm maybe big help
in translations to you and your could perhaps add to it.
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10 19th March 03:40
dtwright37
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Posts: 1
Default El Sur: Especialidades de Tabasco


I like people in this newsgroup, or any newsgroup, who discuss the
subject rather than be pedantic. Victor and A1 were pedantic, and I
think you are as well. That's why I wrote what I did. Simple as that.

David
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