BS: proper mexican chili recipe

Subject: RE: BS: proper mexican chili recipe
From: CarolC
Date: 05 May 08 - 07:06 PM

Is it possible to buy seeds for the original Chimayo strain?

Subject: RE: BS: proper mexican chili recipe
From: Slag
Date: 05 May 08 - 06:50 PM

Hmmm. I never read a chili recipe when I first made chili. I just put in what I figured might be in some of the better chillies I had eaten. After a lot of trial and air (air, AIR! I need AIR!) this is what I came up with:

Get a good 5 pound rump roast, well marbled with fat and roast it until it is falling apart tender. Take out what you want for roast beef sandwiched and refrigerate the same. In the drippings, stir in about a half cup of mazza harina (stone ground, if you can get it) flour and brown. Add your choice of ground chili peppers. There's no end to heat so you have to go with what you can tolerate.* Dice up a nice fresh yellow onion and a clove or two of garlic. Add a healthy three fingered pinch of Cumin and a tiny pinch of Fennel, salt to taste stir back in the roast (now shredded) cover and slow cook. Add water occasionally if needed. Let it cook for at least 2 hours but not over 4 because, for some reason, it starts to go bad on you, taste-wise. Under no circumstances are you to put oregano in it. This is a crime against chili and anyone who does it should have their immigration status checked! Yep, it's kind of a simple recipe but it is very edible and really delicious.**

*Funny thing about making chili, you can start off in the morning using a pretty mild ground or powdered pepper and you sort of get acclimatised to it. So, you up the chili content and the temp factor, a little. Next taste, you up it a little more and so on. By late afternoon there's a knock at the door and it's a swat team followed by the Hazz-Mat boys, all wearing breathing apparatii. Seems neighbors from three blocks away have been complaining about noxious odors and paint peeling from the sides of the house which face in your direction. Now is the time to host that block party you've always meant to do! What? No takers? Well, just enjoy the chili then.

** If someone wants it hotter or wants the taste of Tabasco or (Brrr!) Oregano in their serving, put it on after the fact. Same with salt. I like it salty but it is much easier to add salt than to make more chili in hopes of diluting the overuse of salt.

Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 05 May 08 - 05:37 PM

I was assuming that paprika (or similar red chile) was the bulk ingrediant, at least implied. It seems to be half to three fourths of the bulk in many recipes.

Nice to see the other suggestions for some other varieties that are not so blah as paprika. Fresh probably helps here. Other essential ingrediants, not red chile powder, give the character.

I cannot see making clili without beans or tomatoes.

Subject: RE: BS: proper mexican chili recipe
From: artbrooks
Date: 05 May 08 - 05:33 PM

Huh...one can of Stagg chili (hot with beans), one can of Wolf chili (without beans), two glops of whatever kind of salsa you have hanging around (avoid the one with the green fuzzy stuff in it), a scant handful of frozen corn, an onion (diced), last night's leftover steak, heat and serve. Feeds two.

Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 05 May 08 - 05:16 PM

Sorry, but I gotta grin out of this. I don't use a commercial mix at all, I start from dried chiles and make my own powders and then add the rest of the 'stuff' to taste.

I beg your pardon...cumin is NOT essential! Never used tumeric in chile soup either. I can't stand it and never use it in chile soup. What I do use is ground ancho, pasilla, chipotle, Hatch red, and New Mexico or California sweet. My liquid is mostly beef broth, very little tomato sauce/juice and sometimes none at all.

For a general all purpose pure ground red chile, try Gebharts if you can get it. Not sure exactly what it is, but I'm betting a red 'New Mexico' type.

I also put beans in mine....don't tell, they'd banish me I know! I use canned, drained black beans and pinto beans.

If you really want to use a 'mix' there are several good ones. Williams is pretty good, and so is Chugwater but I don't know how far away from Wyoming the Chugwater is marketed.

Subject: RE: BS: proper mexican chili recipe
From: GUEST,pattyClink
Date: 05 May 08 - 04:52 PM

I didn't see "ground red chili" in your recipe, cayenne is kind of a different animal. That's the base, all the rest is trim. Get a good quantity of "New Mexico Red" (or Chimayo or whatever) dried ground chilis, and build your blend upon that.

For good chili con carne, I like to use half commercial "chili powder" which has all that extra stuff, and half straight ground red chili powder. For what it's worth. Everybody's got a personal preference.

Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 05 May 08 - 04:52 PM

...from the "baked beans" thread:

"Subject: RE: BS: Baked beans
From: MMario - PM
Date: 05 May 08 - 03:29 PM

I'd experiment with different powdered chile peppers rather then the paprika and cayenne. and ditch the turmeric.

see this site: New Mexico chili for an example - it uses 4 varieties of dried chile's."



I'm not sure that turmeric isn't a good choice. It gives the chili powder a slightly bitter after taste that nothing else seems to. It is also adds the yellowish color to various dishes as well as imparting a complexity.

The absolute essential ingrediant is cumin which has the unique musty flavor.

Good quality garlic powder is also essential.

Cayenne is a powdered hot pepper, and it or one of its close relatives is a must for hot chili.

Other ingrediants (in the powder, not the chili itself) seem to be a matter of opinion.

Subject: RE: BS: proper mexican chili recipe
From: GUEST,mg
Date: 05 May 08 - 03:59 PM

Do get the Chimayo chilies...they are blessed by a saint or pope or something..you can see them hanging in churchyards etc in Chimayo. mg

Subject: RE: BS: proper mexican chili recipe
From: bobad
Date: 05 May 08 - 03:49 PM

Authentic chile is made using either rehydrated dried chiles or ground, dried chiles in the form of powder. For my taste the best I have had is Chimayo chile powder recommended by Q in earlier thread posts to this thread. He has also provided a recipe that is worth trying out, it has become the basis for my chile recipe.

Subject: RE: BS: proper mexican chili recipe
From: pdq
Date: 05 May 08 - 03:40 PM

Rather than divert the "baked beans" thread...

...can anyone help out with a good formula for chili powder?

I keep trying various combinations of cumin. paprika, garlic powder, turmeric, ceyanne pepper, salt and fine grind pepper. Some combinations are better than other but none is really great.

I have learned to leave out coriander and Mexican oregano as they both taste a bit like dried powdered lawn clippings.

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 08 Nov 07 - 05:32 PM

bobad, Allison has kindly kept me up to date on her inquiries to her chili supplier. She has an amazing variety of condiments.

Coincidentally, my wife just asked me if I would like tepary beans tonight. She made up a quantity 2-3 weeks ago and froze batches of about 2-meal size. Tepary beans are rapidly becoming our favorite and are moving pintos to second place.
I have to go to the neighborhood store and get sourdough bread, we have blue corn nachos but I prefer sourdough as a mop. And an avocado-

Subject: RE: BS: proper mexican chili recipe
From: bobad
Date: 08 Nov 07 - 02:17 PM

Q, I was at the shop of the people I directed you to re. the Chimayo chili and asked Alison if she had any info. She said he hadn't yet heard back from her supplier and said she would send off another e-mail to them which, she informed me by e-mail, has been done, so hopefully you might hear something soon.

I purchased a packet of the Chimayo she sells and am looking forward to trying it.

Subject: RE: BS: proper mexican chili recipe
From: Stilly River Sage
Date: 07 Sep 07 - 10:24 PM

Sorry I missed that. I have my web browser set so that it doesn't underline links unless I mouse over them. It means the page is a lot less cluttered, but sometimes I miss the little links embedded in the text.

A friend of mine was married to the famous ethnobotanist Gary Paul Nabhan for a while back in the 1990s. She has a funny story about tepary beans. A food writer from the New York Times was travelling all the way out to where they were living at the time, in a remote national monument, to interview Gary and to sample some of the native foods he used to cook. My friend wasn't a gourmet by any means, and had lived in the desert and out of cans most of her life. So when she noticed that the pot of beans in the fridge was pretty low she opened a can of Van Camp's and mixed them in to extend the batch (not realizing who it was who was coming to dinner). The way she tells the story, when she put the pot on the table the expressions on Gary's and the writer's faces were priceless. :)

SRS

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 Sep 07 - 08:59 PM

I have emailed them, but the way it is advertised- (New Mexican (Chimayo) powder)- suggests that it is of the type but not from Chimayo. I will post their answer.

I am sure that it is good chile, but I want strains from Chimayo growers.

Subject: RE: BS: proper mexican chili recipe
From: bobad
Date: 07 Sep 07 - 08:15 PM

Q, this is their home page. I have met and bought from these people many times and can tell you that they are very knowledgeable and approachable and would be happy to answer any queries you might have. Their email address is on their home page.

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 Sep 07 - 05:27 PM

Tepary at the blue corn link, above. They have several items in their sales list.

Subject: RE: BS: proper mexican chili recipe
From: Stilly River Sage
Date: 07 Sep 07 - 05:02 PM

Where did you find the tepary beans? Do you have a link?

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 07 Sep 07 - 05:00 PM

Thanks, Sorcha, but in the meantime I have found a source for blue corn. Hopi blue corn and tepary beans (preferred by many, but uncommon outside of the southwest). Blue corn

bobad, where is that chile source located? Their description does not indicate whether the Chimayo is from strains raised at Chimayo, or of the type but not the original strains.
There is a difference; also I wish to support those who qualify for the controlled name.

Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 07 Sep 07 - 03:11 PM

Q, I assume you want whole, dried blue corn? If I can find some around here, you want a shipment? (Lots of Mexicans live here, and lots of migrants in the summer)

Subject: RE: BS: proper mexican chili recipe
From: bobad
Date: 07 Sep 07 - 02:35 PM

Canadian source forChipotle powder plus many more dried peppers. These people know their products.

Subject: RE: BS: proper mexican chili recipe
From: GUEST,leeneia
Date: 07 Sep 07 - 02:04 PM

One summer evening I was outside listening to the kids at play. The group included two Hispanic boys, maybe 9 and 10. Suddenly the younger one noticed the failing light and gave a cry of dismay.

"We forgot to go home for supper!" (This clearly meant Big Trouble.)

But the older boy reassured him. "Don't worry, we didn't have to go home. It's just chili."

===
I hope this little story will help people keep chili in perspective.

Subject: RE: BS: proper mexican chili recipe
From: Sorcha
Date: 07 Sep 07 - 12:46 AM

LOL, Maggie. Thanks, Q, I have a pretty good stash just now, but I'll mark the site for Justin.

Subject: RE: BS: proper Mexican chili recipe
From: Stilly River Sage
Date: 07 Sep 07 - 12:19 AM

Here I live in Texas and you folks in far-flung areas on the continent are making me hungry. I guess I ought to go shopping. :-)

SRS

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 11:51 PM

Sorcha, red chipotle- powder or whole at Los Chileros de nuevo mexico.

Chipotle

Main website: www.888eatchile.com

Haven't bought anything from them for some time, but their product was good then. As you say, expensive- $5.60/3oz or $17.00 per pound, which isn't bad.
I used to get blue corn from them for posole, but they no longer carry it.

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 11:10 PM

I have a stash of Chimayó, which I picked up the last time I was in Chimayó, but my offspring are always begging. Won't be long before I must refresh.

A local food specialist sells both Chimayó and good red chipotle; the former, however, comes from fields around San Juan pueblo (Ohkay Owingeh), very good but not the real thing.

Subject: RE: BS: proper mexican chili recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 10:56 PM

A tough one, PaddyClink-
Webster's Collegiate Dictionary heads their entry "chili or chile or chilli." From Nahuatl Chilli (Spanish spelling of 1604).

In Velasquez "Spanish and English Dictionary," the entry is under 'chile'.

In the dictionary of the Royal Academy of Spain it is 'chile'. "Diccionario de la Lengua Española." The origin is given as Nahuatl chilli.
It also lists names of the major varieties. A chilero or chilera is one who cultivates or sells chiles.

In Hispanic New Mexico it is usually 'chile' but no no one will bite you if you spell it 'chili'.


Mexican Avocados are plentiful now; excellent as a side dish if mixed with green chile (to taste), fresh or powdered, and a little salt.

Subject: RE: BS: proper mexican chilli recipe
From: Sorcha
Date: 06 Sep 07 - 10:30 PM

I still have almost 3 POUNDS of real Chimayo red powder. Several pounds of local (prob. Numex or Big Jim) green paste in the freezer.

Fresh Hatch greens have just hit the markets here, I NEED a bushel or 2....but I'm laid up.

Yes, I'm a zealot. The New Year (starts on Halloween for me) is NOT allowed to start without a large stash of green paste in the freezer.

I counted a while back and I have at least 14 different kinds of red chile, both ground and in pods. Whenever I run across a new to me kind of molido red, I buy it. (red keeps just fine in the freezer too, in air tight, water tight zip loc bags)

A while back I was looking for a Las Cruces #6 red (never did find it, but #9 is common) and I ran across a site that had green chile powder. Can I find it now? Of course not.

When I make red chili/e soup, (which by the way, isn't really Mexican, it's Tex Mex, or just plain Tex) I use 4 diff kinds of molido red. Usually California sweet, New Mexico med-warm (both Mojave brand), Gebharts' (brand name) and pasilla. Sometimes I'll add a bit (bit for me ==about a teaspoon) of chipotle.

Howsomever, pure chipotle powder is darn hard to find and expensive when you do. My friend had difficulties finding it even in New Mexico, but I finally have a fairly large stash.

Ref Chipotle--there are 2 kinds, both more often found in dried pod form. One, the cheaper and not so good kind, is yellowish, the really GOOD stuff is a dark red but not as brownish as either ancho or pasilla.

If you are in DIRE need of chipotle, buy a can of it in adobo sauce. Rinse off the sauce, and dry the pods slowly in the oven overnight. (If you want powder, otherwise just mince or paste the chile pieces)

Place in a small blender, spice grinder, or coffee bean grinder.

Ah, chile, the food of the Gods

Sorch, the Chile Head


PS--Appetizer/starter/munchie to die for--melt some Monterrey Jack cheese in micro or double boiler. Swirl some chipotle powder on top and barely stir. Serve with white corn chips (a la Tostitos)

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,pattyClink
Date: 06 Sep 07 - 09:57 PM

Could somebody rename this thread so it will come up on a search during some cold month when we are searching for chili (not chilli) recipes?

Subject: RE: BS: proper mexican chilli recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 02:45 PM

For green chile, that from Hatch is the best I have found. Here in Canada, I have been unable to get the fresh green Hatch, but green chile powder made with their chile, or the chiles packed in jars, are fair substitutes that I use in making posole, etc. (I always receive a couple of broken jars in a shipment if the postoffice is used).

Way up above, I gave recipes for New Mexico chile and chile con carne (never made with beans) although pinto beans are often served on the side.

Subject: RE: BS: proper mexican chilli recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 02:30 PM

Much mislabeled 'chimayo' chile powder out there- most of it is Hatch chile, also New Mexican, but not the genuine strains, which were developed over almost 300 years in isolation, and available on the market only in small quantities. This chile is grown at approx. 7000 feet altitude.
The State of New Mexico has acted to control the name, but without costly legal actions, it may be a long time before the name is protected.

The Native Hispanic Institute sells the rare strain. Galeria Ortega of Chimayo (not California) and Trujillo's Weaving of Chimayo sell Chimayo chile with the unique medium hot flavor. The first two ship to Canada as well as to the States.

The correct link will get their addresses. But here it is again:
Genuine Chimayo

Galeria Ortega also has a website:
Galeria Ortega
A map showing the location of Chimayo is at their website. Their 'chimayo' is much cheaper; I don't know its purity, but it is quite good.

Subject: RE: BS: proper mexican chilli recipe
From: DougR
Date: 06 Sep 07 - 01:23 PM

I like my ribs dry, and my chili without beans. I can tolerate tomatoes in my chili though. Hatch chilies are the very best.

DougR

Subject: RE: BS: proper mexican chilli recipe
From: bobad
Date: 06 Sep 07 - 11:41 AM

For those in Canada, Chimayo chile powder can be ordered from Chilly Chiles at $4.95 per 100 gm.

Subject: RE: BS: proper mexican chilli recipe
From: Stilly River Sage
Date: 06 Sep 07 - 11:17 AM

The Hatch chiles have been out for a couple of weeks now, and you can smell them being roasted in parking lots across the southwest. I bought a pound of them to make into green chile stew last week. I am not a zealot, I don't buy pounds and pounds to freeze to use through the year, but there are a lot of folks who are and who do just that.

SRS

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,pattyClink
Date: 06 Sep 07 - 10:42 AM

This is a heck of a thread. I have 2 small contributions to make.

1. I think there should be a federal law forbidding Cincinnatians from calling their Hamburger Helper "Chili".

2. A good affordable source of good "New Mexico Red" chili powder is the Pinon Coffee Co in New Mexico. When you make chili, use half 'standard' chili powder (which has some misc. seasonings in with the chili), and half "NM Red".

NM Pinon Coffee Co

Subject: RE: BS: proper mexican chilli recipe
From: Q (Frank Staplin)
Date: 06 Sep 07 - 12:02 AM

Their emails have an incorrect link!
Chimayo Chile

(If that doesn't work- aaarrgh! Don't think I have seen a http://home. ... before).

Subject: RE: BS: proper mexican chilli recipe
From: Q (Frank Staplin)
Date: 05 Sep 07 - 11:52 PM

Sorry- forgot the www.
Authentic Chimayó Chile

Subject: RE: BS: proper mexican chilli recipe
From: Q (Frank Staplin)
Date: 05 Sep 07 - 11:49 PM

Genuine Chimayó chile, grown for 350 years near this village in northern New Mexico, is available from the Native Hispanic Institute, Marie P. Campos, Santa Fe, for $15 per 5oz. package of ground red, $12 per pkg. if 12 or more are ordered.
The website is interesting and worth a visit.
Authentic Chimayó Chile

The State of New Mexico has acted to protect the name. There are imitations grown elsewhere, using inauthentic strains.

Two other sources for this unique chile are listed at this website, both located in Chimayó.

Subject: RE: BS: proper mexican chilli recipe
From: TheBigPinkLad
Date: 05 Jul 03 - 01:18 PM

Chocolate pizza? ... hmm ... ;o)

Subject: RE: BS: proper mexican chilli recipe
From: Shonagh
Date: 03 Jul 03 - 07:25 PM

Aye our local chippy has stopped doing them now though, apparently it mucks up the batter!! Its just the normal fish batter they use for doing it. the chocolate kinda melts as does the nougat bit and the caramal stuff goes all gooey, its sooo yummy, although tastes a wee bit fishy.....yummy all the same!!

Subject: RE: BS: proper mexican chilli recipe
From: TheBigPinkLad
Date: 03 Jul 03 - 05:35 PM

I once ordered a slice of pizza in a Glasgow fish-and-chip shop and before I knew what was happening they dipped it in batter and deep fried it. It was surprisingly good, although I was pissed as a newt at the time.

Subject: RE: BS: proper mexican chilli recipe
From: Kim C
Date: 03 Jul 03 - 01:19 PM

Tamales. Now you're talking!

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,pdc
Date: 03 Jul 03 - 01:07 AM

Neat thread!!

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,Ron Olesko
Date: 02 Jul 03 - 01:15 PM

When I had them it was a cake like batter, tempura-like but sweeter.

Subject: RE: BS: proper mexican chilli recipe
From: Beccy
Date: 02 Jul 03 - 12:55 PM

Anyone know what kind of batter they use? Is it a tempura type deal or egg/cornflake concoction????? I'm getting hungier (and it's not nice to make a pregnant lady wait on food.)

Beccy

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,Ron Olesko
Date: 02 Jul 03 - 12:18 PM

I have not seen the Mars bars, but I have tried the deep fried Oreo's. They are covered in batter and then fried, and I imagine that the Mars bars are done the same.   Surprisingly they aren't bad.   You pick them up and eat them like hot cookies.

Subject: RE: BS: proper mexican chilli recipe
From: Beccy
Date: 02 Jul 03 - 12:12 PM

Hey Shonagh... thread creep alert... I saw a special on foodtv the other day about food in Scotland and they said something about deep-fried Mars Bars. Is that true????? How does one do that? Is it eaten with a fork or just picked up and munched upon? Please tell me- I'm fascinated (and kinda hungry :-)

Beccy

Subject: RE: BS: proper mexican chilli recipe
From: Sorcha
Date: 27 Jun 03 - 06:32 PM

Shonagh, baked beans and kidney beans in chile soup? Sacrilige! And mince even------ick.

Subject: RE: BS: proper mexican chilli recipe
From: Beccy
Date: 27 Jun 03 - 05:48 PM

I do a half/half mixture of small cubed beef and pork... be sure to use a tougher cut of meat, though, as it's gonna cook for a while. For what it's worth- here's mine:
Ingredients:
2 medium white onions, medium dice
1 red bell pepper, medium dice
1 green pepper, medium dice
1 yellow pepper, medium dice
2 jalepenio peppers, minced
¼ cup oil or bacon fat
3 tablespoons ground cumin
2 tablespoons ground coriander
3 tablespoons of flour
½ teaspoon ground cardamom
3 tablespoons chili powder
1 tablespoon paprika
1 or 2 chipotle peppers packed in adobo, minced (found in cans in Mexican section) (HOT!!!) Do not rinse.
5 cloves of garlic, smashed
1 1/2 pounds of beef chuck, cut into ½ inch cubes
1 1/2 pounds of pork, cut into ½ inch cubes
1 bottle of good dark beer
1 14 oz can diced tomatoes, drained
1 Tbsp. Brown sugar
homemade or canned low sodium chicken broth
salt and pepper to taste
splash of Worcestershire sauce
1 square bakers unsweetened chocolate (I am not joking!!! The Mexicans use it.)
Method:
1. In a heavy pot on medium heat, sauté the onions and peppers in the fat until they begin to soften and smell great ( about 3 min)
2. Add the spices, flour & garlic and continue to cook, stirring constantly for about 1 minute. (This toasts the spices and increases their flavor. It may look like a ruthless paste, don't worry)
3. Add the meat and tomatoes and stir to mix well
4. Add the beer and pour in enough broth to cover the meat by 1 inch
5. Bring to a boil and reduce to a very gentle simmer, simmer for about 2 hours or until the meat is very tender
6. When tender, remove from heat and stir in the chocolate
7. Adjust seasoning with salt and black pepper, TABASCO or any other hot stuff.
Garnishes:
Great with a dollop of sour cream and some chopped onion. Also great with fresh chopped cilantro or scallions. Avoid beans, they take flavor away and make you unpopular. Also great served with rice.
It is very important to use tough, inexpensive cuts of meat like shoulder or chuck. Using tender and expensive meat makes for a terrible chili (make a day ahead if possible)

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,shonagh_lou
Date: 27 Jun 03 - 05:07 PM

Hello, well this is the way I make it over here in Scotland!

300g of mince
1 Onion
Bit of yellow, green and red pepper
Some garlic (depends on how strong you want it!)
Tin of chopped plum tomatoes
Tin of Kidney Beans
Tin of Baked Beans
teaspoon (or more if u want) Cumin
a bit of cinnamon
a good ol' dollop of chilli paste!

As you can see, its a bit of this and a bit of that!! I tend to just make it up as i go along!

Brown the mince, Whizz everything up in the food processor (expect the kidney beans and baked beans) and shove it all in a pan!

Done! and mega fine!

Subject: RE: BS: proper mexican chilli recipe
From: GUEST,Q
Date: 26 Jun 03 - 11:24 PM

More thread creep- I never have had a bad tamale from a street vendor, either in NM, CO or in Mexico. I mentioned San Lucas in Baja- I was with a tour party off a cruise ship and we stopped in the little plaza so they could buy trinkets. I bought a tamale from the vendor there and it was good. I think everyone expected me to come down with Montezuma's revenge, or at least Pancho Villa's hop, but no problems.
My only genuine case of food poisoning was obtained in NYC.