wrote:
On Tue, 12 Feb 2019 09:57:21 -0500, John H.
wrote:

On Tue, 12 Feb 2019 09:52:48 -0500, wrote:

On Tue, 12 Feb 2019 05:22:27 -0000 (UTC), Bill
wrote:

wrote:
On Mon, 11 Feb 2019 17:42:31 -0500, John H.
wrote:

On Mon, 11 Feb 2019 16:25:16 -0500, wrote:

On Mon, 11 Feb 2019 12:40:51 -0800 (PST), Tim
wrote:

John H
I'm thinking of giving them a shot using this recipe:

https://www.bonappetit.com/recipe/pupusas

Never had 'em before. But it might be time we all learn to enjoy
'south of the border' food.
.......


I haven’t. It looks like a modified tor-tillo to me. Lol!

It looks like a real quesadilla, (not the thing you get at Taco Bell)
except they are deep fried.
We had some in Mexico on a horse back riding adventure with lunch
included. We were riding through the woods with some gringo girl from
Nevada who wintered in Mexico and we came to a small shack in a
clearing. An old Mexican woman made these for us along with a tray of
fruits and stuff,
It was actually an interesting day getting the perspective of an
American who lived out in the boonies in Mexico hustling up a living.
One tip we got, always wipe off any bottle you are going to drink out
of, before and after opening it. They are filthy. Spill a little after
you open it and wipe again.
Since these things are usually hot as soon as you leave town, that is
not a problem, they will foam over.

Papusas are not deep fried.

Hence the "except" ;-)


Deep fried is normally a chimichanga.

These things they called a quesadilla was a dough ball with stuff
inside, mostly cheese that they deep fried.

That was a quesapusa. They're OK if you like lots of fat.

Isn't that the definition of Mexican food, lots of fat.


Depends where in Mexico the food originated from. Mexico City is white
cheese and little spice, where the desert areas use lots of hot spice. We
seem to have several different style restaurants around where I live with
different styles of Latin food. Southern Mexico and Guatemala make tamales
with banana leaves wrappers.