Texas to Mexico

Discriptions, pictures, recipes & monologue of life for a Texan in Mexico. The Mexico experience...

Saturday, March 17, 2007

A brief visit turns long....Deltza Zeta, Tex-Mex & Family time!

While home for our "quick weekend visit" that turned into quite a long running event because of John's accident, we did get to visit with our girls. John's injury not withstanding, it was nice to see our daughters & have family time. Jacqueline & I attended the Delta Zeta Sorority Mother/Daughter Day luncheon in downtown Austin at Rio Grande. The dining location was very nice & is situated in the old Spaghetti Warehouse which is better known for being the site of the MTV "Austin Real World house". We had the luncheon buffet style & were offered several varieties Tex-Mex items as well as Quesadillas a standard Tex-Mex menu item. In Mexico they do offer Quesadillas on some menus & I have seen the typical Tex-Mex looking variety but they also have more traditional methods of preparing the Tex-Mex fast food version. I have included a more tradtional Quesadilla recipe which at first sight seems more like a Taco than what we know as a Quesadilla!

Delta Zeta Sorority Mother Daughter Day!

While Texas & Mexico are often light years apart, our shared cultures make for some interesting food additions! Which I believe Lauren & Jenn can attest to from their San Antonio visit! *The typical Torreon horse drawn cart on Independencia Blvd.~just another day in Mexico!

Quesadillas de Lomo~Pork Loin Quesadillas

*Dough for Quesadillas
2 1/2 cups of corn tortilla dough, masa
1 cup all purpose flour
2 teaspoons baking powder
1/2 cup shortening
*Quesadilla filling
1/2 pound pork loin
2 chorizo sausages, about 12-16 oz.
1 potatoe
1 large tomato
1 chopped onion, diced
1 chopped clove garlic, minced
10 chopped olives

chopped jalapeño chili pepper, deseeded
vegetable oil

1. Combine the corn dough (masa), flour, baking powder, shortening and salt. Mix well & leave it resting in moisted cloth.

2. Cook the pork loin. When cooled, string in fine strands. Bake in the oven @ 350 for 20 minutes per pound. Rest meat before shredding.
3. Cook chorizo, peel and cut in cubes, set aside.
4. Roast, peel and liquefy tomato adding in the onion and garlic. (blender or molcajete is perfect for this step)
5. Saute the chorizo & the pork loin together. Add the cubed potatoes,tomato, onions, the olives and the jalapeño pepper. *JALAPEÑO is optional. With this traditional Mexican dish spice as usual can be adjusted to taste!

6. With Corn Tortilla dough, hand make tortillas, fill them with the meat preparation, fold them and fry.
7. FOR SERVING: Slice small amount of lettuce and radishes then sprinkle, vinegar, salt and pepper. Place the fried Quesadillas over this light salad. Salt & Pepper to taste! Salute!



Blogger tilegirl said...

Oh look, another entry for your soon to be published cook book.
We miss you here already!

1:29 PM  
Blogger Dee said...


1:31 PM  
Blogger Lauren said...

pretty yummy sounding quesadillas! although i must say, the chocolate covered caramel apple jenn and i are eating in the photo is far from tex or mex!

7:56 PM  
Blogger Dee said...

Yes, but I know where you guys were at Mi Tierras prior to the Caramel Apple break! I think I see the umbrellas from Casa Rio behind you both!! Can't fool me! You two in S.A. skipping the Tex-Mex is never happening!

8:38 PM  

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