We went with a party to Nogales, Mexico last Tuesday and had dinner in this cavern. It is the dungeon of the old jail but is perfectly beautiful. Yesterday was a typical Pa. rainy day – our first, but old Sol was on the job again today. EPM
One might guess the regional specialties our intrepid traveler of the 1930’s dined upon in the charming cavern in Nogales (which sits upon the Mexico/US border) were some of the Sonoran dishes still known and loved by their neighbors today in other parts of the world – chimichangas; gorditas; tamales; tortilla soup.
But every once in a while a daring gastronome might – in their desire to search out and find delicious tastes! – ask the kitchen for something a usual gringo could find unpalatable.
For those daring gringo (or otherwise) gastronomes, here is a recipe which uses the rest of the cow whose ‘better parts’ went to steaks or other recipes. I would say you should try menudo, but if you are like me it will be difficult to find the ingredients where you live. But if you do, it is well worth it!
3 kg beef paunch, guts, and leg.
1 kg boiled corn
1 large onion
2 chiles verdes
1 garlic clove
Chop beef paunch, guts, and leg in cubes and cook with boiled corn, without salt.
Before meat is well cooked, add onion, salt, and cilantro. Let meat and corn soften until this last one bursts. Serve with chopped coriander, green onion, lemon, and chiltepin to taste.
Tito Guízar is the perfect accompaniment! Here he sings sweetly for us in Allá en el Rancho Grande (1936).