"Breakfast of Champions" (menudo) (1973)

Laurence Horn laurence.horn at YALE.EDU
Sat Sep 9 23:30:57 UTC 2006

At 5:53 PM -0400 9/9/06, Bapopik at AOL.COM wrote:
>"Breakfast of champions" is the name for menudo in Texas. I don't want to
>eat that stuff anytime; people eat it for breakfast?

Great stuff.  The version served in California
(and the version I cook) has both tripe AND
hominy, rather than one substituting for the
other.  It's famously served after hangovers,
hence on Jan. 1, but it's great (if you like it)
other days too.  It's traditionally (in Calif.
again) served with little bowls of crushed red
peppers, limes, onions, and oregano, and (unlike
the version below) a basket of corn tortillas
(not rolls).  The excellent menudo I had in ABQ
this January, not far from the ADS/LSA hotel,
followed the same conventions.


P.S.  Those who *don't* favor menudo, and their
name is legion, may still wish to consider
subscribing to the practice of Calvin Trillin,
who claimed to always prefer Mexican restaurants
featuring menudo on the menu (for their presumed
authenticity, even though he wouldn't dream of
actually ordering it).

>Any "breakfast of champions" help in the Dallas Morning News?
>--Barry Popik, who's working pretty damn hard today, and who just checked
>his Google Adsense account and found he earned all of eight cents.
>Entry from September 09, 2006
>Breakfast of Champions (menudo)
>"Breakfast of Champions" has been the slogan of Wheaties cereal from 1933.
>Menudo is tripe soup. For many people in Texas and New Mexico (with  tough
>stomachs), menudo has also been called the "breakfast of champions."
>_Mexican  Recipes-Menudo_
>Menudo has been called "Breakfast of Champions", and  there is no better
>cure for a hangover.
>_Tucson Food_ (http://parentseyes.arizona.edu/folkarts/tucfood.html)
>Mexican Food in Tucson
>by Dr. James S. Gifffith
>April 14, 1997
>Reprinted and revised with permission from the Introduction to Tucson's
>Mexican Restaurants by Suzanne Myal. Tucson: Fiesta Publications, 1997.
>There are no halfway measures about menudo-folks either like it or  they don'
>t. Menudo is typically served for breakfast on Saturday or Sunday, and  many
>restaurants will only prepare it on those days. It is a wonderful, hearty
>dish, especially after you add cilantro, bits of
>chile, and perhaps some lemon
>juice to it, and accompany it with a toasted and buttered split Mexican roll.
>Although menudo in Arizona and Sonora is traditionally a whiteish color,
>Texans  prefer to cook it with some red chile,
>chang ing the color to a deep red.
>Many  restaurants serve both kinds.
>Menudo has considerable reputation as a sovereign hangover cure, and is
>sometimes jokingly referred to as the "breakfast
>of champions." In fact, menudo
>seems to be one of those foods that just naturally attracts jokes-a Chicano
>friend once explained to an inquiring tourist
>that it was really nothing but  "
>cow guts and popcorn."
>_Google  Groups: rec.food.cooking_
>From:  Steve Loring
>Date:  Sat,  Dec 3 1994 8:03 am
>>>  TRIPE.
>>Actually, it is a wonderful  spicey tripe SOUP.  Mmmmmmmmmm.
>>It can tend to smell up the house a  bit, though.
>>Thomas Fenske
>In New Mexico it's sometimes (humorously) referred to as the breakfast of
>champions.  It's also touted as a hangover
>remedy (no personal experience  with
>it on that account); some folks swear by it (some folks swear at it).   It can
>have chiles or not; in fact, it's basically a posole recipe with tripe
>substituted for the hominy (need to cook the
>tripe longer, though).  Here  in Las
>Cruces, there's a small restaurant named "Casa de Menudo"--their  specialty
>is. . . (you guessed it).
>24 September 1933, Chicago  Daily Tribune, pg. W15 ad:
>"The Breakfast of Champions." And  if you are the kind of boy or girl who
>wants to be a star athlete-like Babe  Ruth, Jimmy Foxx, Lefty Grove, Jack
>Armstrong-you'll love Wheaties! These famous  stars say-"Wheaties with milk or
>cream and sugar give you the muscles, the  energy, the speed it takes to win."
>28 July 1973, Odessa (TX)  American, pg. 6B:
>Chili Cookoff
>Ballyhoo Stirs
>Menudo Event
>SAN ANTONIO, Tex. (AP)-A newspaper columnist who  says there has been "all
>this ballyhoo about chili cookoffs" launched the first  annual World's
>Championship Menudo Cookoff Friday at a local park.
>Menudo, a spicy soupy substance whose meat ingredient is beef tripe,  will be
>available free of charge to all those attending before the  round-the-clock
>cookoff ends Saturday night.
>Sam Kindrick, who writes  the "Offbeat" column for the San Antonio Express,
>says his cookoff will  celebrate what long has been known in Texas and Mexico
>as the "Breakfast of  Champions."
>He claims Menudo is as popular as chili con carne in this  South Texas city.
>Menudo allegedly does wonders in the late evening or  early morning for
>participants in drinking bouts.
>2 December 1977,  The Argus (Fremont-Newark, CA), pg. 13:
>Though Wheaties and Bruce  Jenner may claim otherwise, the true breakfast of
>champions is menudo, a tasty  Mexican dish. Menudo and pancakes will be served
>Sunday at the boutique of Our  Lady of the Rosary Catholic Church, Union
>1 May 1981, Los Angeles  Times, "Cisneros of San Antonio: Mayor Who Broke
>Barrier Takes Over" by  J. Michael Kennedy, pg. B6:
>He (Henry Cisneros, mayor of San Antonio-ed.)  ate a bowl of menudo with
>victory champagne, a combination he dubbed his  "breakfast of champions."
>18 March 1982, Los Angeles Times, pg.  SB2:
>Menudo is a Mexican soup made with hominy and tripe. For purely  cultural
>reasons, tripe, which is the lining of the stomachs of cattle, has a  poor
>reputation in some quarters. And there are those who seldom drink beer for
>Menudo even once, particularly in the morning, is  difficult for some people
>to swallow. The spicy soup often includes diced  onions, oregano, lemon juice
>and chili piquin, which is dry, crushed chili. It  is eaten with rolled corn
>tortillas and is jokingly referred to by Latinos as  the breakfast of
>champions. For generations, here and in Mexico,
>menudo has also  been widely considered
>a remedy for hangover.
>5 August 1990, New York  Times, pg. EDUC42:
>"You've heard of Wheaties, the Breakfast of  Champions?" asked Rene Peña, a
>specialist in community education service for  Children's Television in
>Dallas. "In Texas, it's menudo," a spicy soup
>made of  cow innards. "Texans eat it
>a lot," Mr. Peña said, "normally in the morning,  after they've been
>partying all weekend."
>Goods and Services IC 030. US 046. G & S: CEREAL  FOOD PRODUCTS PARTICULARLY
>Mark Drawing Code (1) TYPED DRAWING
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>Filing Date June 19, 1936
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>Registration Date  January 19, 1937
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