My girlfriend and I decided to enjoy some southern spring sunshine today, and took the pooch to Piedmont Park for some frisbee. We decided we needed a burrito and some margaritas before Bela’s big workout, so we hitched her up to the patio of a mexican grill I’d seen but never visited.
I can’t remember the name of the restaurant, of course, because that would be useful.
I ordered my burrito and a side of poppers. They were listed on their menu at $0.50 each, so I got a few. When the small dish of poppers was handed to me, it was not filled with the breaded and cheese stuffed poppers with which I am familiar. Instead I was staring at 4 freshly deep fried naked whole jalepenos, seeds and all, a few wedges of lime, and salt liberally covering everything. A couple of them had litterally “popped” open along the seams of the pepper.
My immediate thought was, “Oh…I guess these must be traditional poppers, and what I’m used to is just another Americanization of food.” Despite the plot twist, I decided to try them.
They were so good (especially when dipped in the EZ-melt queso dip that seems to be standard fare at “Mexican” restaurants these days) that I dare say that I’m hooked.
I’m not convinced I was eating them correctly though. I avoided the stem and the seeds, which required me to get my fingers a bit messy.
So is my hunch correct? Are the breading and creamcheese/cheddar filling an American thing?
IANAM, but given my extensive Tex-Mex experience, I’d venture to say that deep-fried jalapenos of any stripe are not indigenous to Mexico, but rather are an immigrant creation, a la fortune cookies. However, they do fill a niche for a non-corn-chip based southwestern appetizer/snack that I’m sure the restaurant industry appreciates. And, y’know, mmm tasty…(unless they’re mushy…shudder)…
It sounds like you’re talking about * chiles toreados*. Usually a serrano, güero or jalapeño pepper that is lightly sauteed in oil until the skin blisters but the flesh remains firm.
To eat them just grab 'em by the stem and munch away, seeds and all.
The EZ queso dip sounds like a north of the border concoction.
I live in New Mexico and haven’t seen poppers on the menu at any of the more traditional Mexican restaurants. Those sound heavenly, though. TGIFriday’s serves Fire Bites that are battered, deep-fried jalapeno slices with some sort of dip. V. good.
Never seen them thangs bafore, Honeydewgrrl. I’m only familiar with the cream cheese stuffed kind, except for one cajun restaurant down in Corpus that does them with chicken and cheddar cheese. (Now, those things are tasty. I’ve almost written home to Mom.)
Tex-Mex itself has very little to do with Mexico, however; it’s an art in and of itself and deserves its own recognition as a separate cuisine. Real Mexican food involves corn tortillas, a lot more fish, lighter sauces, etc., vs. our beloved carne guisada, flour tortillas, ranchero sauce, greasy-beef-enchilada sauce, refried beans, etc…
And I have to say, having grown up on some of the finest Tex Mex currently in the civilized world, that it’s my favorite food group in the whole wide world. Cheese enchiladas are enough to make me believe, once again, in Santa Claus, the tooth fairy, the devil, and God himself.
Thank you CBEscapee. Chiles toreados does sound like the general idea. This “Mexican Grill” was nothing more than a burrito bar. They don’t serve you at your table, you stand in line at the burrito bar, etc. They had very little grill space. Much too small to pan fry anything. They fresh-fry their tortilla chips, and that was the same fryer that he used to flash-fry the jalepenos.
I certainly consider TexMex to be its own genre. I’ve spent some time in Houston…great food at a very queer friendly TexMex place, with a great patio…but I cant’ remember the name. I had some great seafood down in Galveston too.
Being from California, and part of an agricultural family (my gradparents…lettuce, etc…Salinas Valley) I consider Californian quisine to be its own as well. I am a devout Avocado Worshiper, and you can pretty much only practice as one (year-round at lease) if you live in California. If it is anything other than a ripe California Hass…I don’t want to see it. And there is NOTHING in this world more horrific and sacreligious than someone who has the audacity to slice and serve a rubbery, under-ripe avocado.
Authentic Mexican is hard to consistantly find, the farther away you get from the border. Certain restaurants will nail certain recipies, but offer seriously Americanized menu items elsewhere.
And “Mexican” on a sign in the US means nothing in and of itself. We all know this to be true, in spite of our being able to find the quality restaurants when we need to. IMHO at least.
The EZ melt cheese cancer is an epidemic here in the ATL…and that is coming from someone who actually likes the stuff. It certainly has it’s place for munching chips and “queso” dip, but that is where the niche ends. Don’t drown my enchiladas in it, thank you.
Cheese Enchiladas are a personal favorite of mine as well, Audrey
