Fajita (1971)

[Laurence Horn]

No, actually, it is correctly given as "al carbon", i.e.
charcoal-broiled.  "al cabron" would be with goat, which is less
common and not relevant to the recipe below.  I've encountered "al
carbon" quite often, "al cabron" never.

At 1:31 PM -0400 10/19/01, James di Properzio wrote:
>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
>>
>  >       _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.