Posted on 02/23/2006 12:15:19 PM PST by John Jorsett
Dear Mexican, Why do Mexicans call white people gringos?
It was the type of impolite question few people would dare ask in everyday Southern California, much less in print.
"Dear Gabacho," began Gustavo Arellano's answer in the OC Weekly alternative newspaper. "Mexicans do not call gringos gringos. Only gringos call gringos gringos. Mexicans call gringos gabachos."
Arellano went on to explain that gabacho is a sometimes pejorative slang term for white Americans, with "its etymological roots in the Castilian slur for a French national."
"Ask a Mexican," the newspaper headlined it.
The column, published in 2004, was meant as a one-time spoof, but questions began pouring in.
Why are there so many elaborate wrought-iron fences in the Mexican parts of town? What part of the word "illegal" do Mexicans not understand? Why do Mexicans pronounce "shower" as "chower" but "chicken" as "shicken"?
Arellano has responded each week, leading an unusually frank discussion on the intersections where broader society meets the largest and most visible national subgroup in the country: Mexicans.
Nothing is taboo. When asked to explain the inclination of Mexicans to sell oranges at freeway offramps, he fired back:
"What do you want them to sell — Steinways? According to Dolores, who sells oranges off the 91 Freeway/Euclid onramp, in Anaheim, she can earn almost $100 per week hawking the fruit. That averages out to more than $5,000 a year — and since it's the underground economy, she doesn't pay taxes!"
(Excerpt) Read more at latimes.com ...
That sounds great..Send the recipe if you get a chance!
I made homemade Tortilla Chicken Soup Yummy!
permiso..Senor'a...;)
bolillos
bolillos
I lost 25 pounds in three days and didn't get my appetite back for two weeks, but when I think about my experience now, I believe that I could make a fortune if I could just find that bug and market it.
That's like a pastry isn't it?
lol, yes, french pastry.
WOW! Never had that problem with the Tamales I bought..I love the Cillie Cheese Tamales! have not found one of those guys with the tin buckets around lately with Mama's tamales in it!
What was called a lingua-palatal fricative is more likely a voiced palatal fricative and the source of schiken where the hiss ends with the back of the tongue being drawn up against the hard palate all in one breath.
The "S" sound requires the front of the tongue to lift while the "CH" requires it to move down and back.
Or maybe it's the other way around like Chebbies.
When I was a kid lived next store to some people from Panama Obuela (Grandma) made the BEST platinos, empanada, and coconut rice where she actually grated the coconut milk from the coconut and drained into the pot of rice best best food ever!
You just find some pretty poblanos (no other peppers), big and fat, for stuffing. Roast the skins off and luxuriate in the aroma of Santa Fe in November. Put in ziploc for 20 minutes, then rub off black parts. Slit one side of each, take out the seed sack and any large veins.
Make some picadillo - either from browned ground beef, ground pork, pieces of ham, or from boiled pork shoulder, pulled with forks. Cook with onion, garlic, raisins soaked in sherry, almonds, an apple, a pear, a pitaya, some acitron, a good chile powder, some cumin, canned tomatoes, but not much - cook it down to like taco meat.
Stuff the peppers, then make a white walnut cream sauce. That's the hard part, best done in a molcajete, but blender is OK. Ground walnuts (or almonds--which I like better), queso fresco or cream cheese, real cream, the sherry from the raisins, whiff of canelas-real cinnamon, whiff of nutmeg. Pour over each pepper and sprinkle with pomegranate seeds.
Mexican national dish - red, white and green for the flag. Red seeds on top of white sauce on top of bright green pepper.
Sounds heavenly! I printed this out! I will try!
This is cool. Showing up on the conservative talk radio also makes an excellent political point - that conservatives are actually the broad-minded and tolerant bunch, and that we aren't afraid of straight talk.
Its the other side who only want to talk to themselves.
I heard that same explanation from my husband's Roy Rogers CD.
I tried Grits once! YUK it's like hot smushy ground up corn..maybe I should of tried it with some Hot Sauce?
So they are calling U.S. citizens french, that's enough reason right there to start a shooting war with them.
Bolillos? I thought they were the big white hard rolls, like little baguettes.
I made a recipe one time that was from "Like Water for Chocolate," a fave book. Esquivel called them "Christmas Rolls."
They were bolillos with part of the insides scooped out, then filled with (warning: graphic description of awful-sounding food next) mashed sardines mixed with browned chorizo and chiles pequins. You sort of close each one up and leave them overnight. The rolls soak up the juices of the filling and get soft inside, but still crusty on the outside. They were a family Christmas morning treat for her.
Amazingly enough, they were good! But I love anything with chorizo in it.
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