grady at ibiblio.org
Tue Dec 12 15:33:09 EST 2006
Mmmmmmmm, hog jowls.
My experience with Nicaraguan cuisine is strictly limited to that which
has trickled down/up to These United States, as our friends at the
Reader's Digest used to call 'em. I wouldn't know the coasts from the
interior from the interior of my own butt; I was merely passing along
what the menu sez.
I *do* have some passing experience with New Mexican cuisine, and while
I'd say there's not enough green chile in any green-chile-related dish
at Xiloa (or at least there wasn't last time I tried any), she's doing
good work with the red, and in any case, putting *anything* on frybread
renders it instantly divine.
Duncan Murrell wrote:
> Mosquito Coast or Pacific Coast? And what do you think about cuisine
> of the interior? I'm partial to Tipitapian cuisine myself. (That
> which can be found at my favorite places along the west bank of the
> Tipitapa River, which all charge $6 too little and will be _so_ over
> by the time you get there.) I've heard the steaks of Lake Nicaragua
> bull shark are scrumptious, and typically done with fresh-squeezed
> acai fruit and baked in locally raised banana leaves soaked in the
> fat of the pig jowl.
> It is not, despite appearances, Pile On Grady Day over here. I kid
> 'cause I love, and also 'cause I'm bored. Plus, he's smarter and has
> a more sophisticated palate than me, the bastard.
> On Dec 12, 2006, at 2:37 PM, grady wrote:
>> coastal-Nicaraguan-meets-New Mexico
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