Original Mexican Restaurant (TX); El Charro (AZ); El Cholo (CA)

[A. Maberry]

On Thu, 8 Nov 2001 Bapopik at AOL.COM wrote:
>
1950, this was no doubt the very essence of exoticism.  These days, it sounds
rather quaint--the recipe even calls for ground beef boiled in water, which
guarantees a nice pile of soggy hamburger.  No wonder it's taken so long for
Mexican cooking to earn the respect it deserves.
>

Isn't boiling the beef in water also a technique used in making Cincinnati
5-way Chili? (I'm sure there are probably as many other ways to make it as
there are chili cooks in Cincinnati.) ButI seem to recall one recipe for
it that required boiled ground beef.

allen
maberry at u.washington.edu