Fajita (1971)

[James di Properzio]

I think you transposed two letters in the name of the dish.  It should be: Tacos al Cabron.

-James di Properzio

Bapopik at AOL.COM wrote:

> TEX-MEX COOKBOOK
> by Sam Huddleston, part owner of Texas
> (self-published)
> 1971
>
>    Sam Huddleston's address is given as 28 Poinsetta, Brownsville, Texas 78520.
>    I'm writing this from the Center for American History in Austin, Texas.  Those phone books will arrive in a few minutes.
>
> Pg. 29:
>    Until you visit Leonardo's Fiesta Restaurant in Brownsville you have led a cloistered life.  This likeable caballero's humor will lay you on the floor.  Texas literary dudes like Dick Hitt, Frank Tolbert, Leon Hale and Richard West have yodeled praises about Leonardo's colorful place.  Noriega*, a bon vivant, gourmet and traveler, recommends this restaurant as a good place to ward off malnutrition.
>    Leonardo's fajitas are succulent enough to get one spastic with jubilation.  Fajitas are the solid lean meat from beef skirts.  If you can't get beef skirts, use a similar type of lean beef.  They should be cut into small strips and marinated overnight.  Leonardo suggests any good commercial marinate, but warns that one shouldn't use more than one-fourth of the amount called for in most instructions.
>    After fajitas have been marinated they may be grilled.  If barbecued, heat should be low so meat doesn't dry out.
> (Pg. 30--ed.)
>       _TACOS AL CARBON_
>    This is a do-it-yourself procedure.  When fajitas are cooked cut into small slices.  Hold a fresh tortilla in hand and fill with meat and Alice Taylor's Pica de Gallo.  Perfect compliments for this divine composition are frijoles and Spanish rice.
>    This inexpensive dish won't paralyze your food budget.  I fed these heavenly viands to a friend of ours.  They made him feel so much a man he borrowed my pliars and pulled three of his own teeth.
>    *Norieg is Leonardo's last name.