Fajita (1971)

[Dennis R. Preston]

I, on the other hand, would take "tacos al cabron" (which I have also
never heard) to be a nice innovation to refer to tacos made by a not
very nice guy.

dInIs



>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.

--
Dennis R. Preston
Department of Linguistics and Languages
Michigan State University
East Lansing MI 48824-1027 USA
preston at pilot.msu.edu
Office: (517)353-0740
Fax: (517)432-2736