Food tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Huachinango En Tostado (Tostadas with Red Snappers) Recipe

	Category	Mexican Recipes
	Views	24
	Ratings	0

Ingredients And Procedures

1 lb Red Snapper

1 sm Onion, chopped fine

1 ts Salt

3 Tomatoes, peeled, chopped

-and drained 1 ts Laurel

1 ts Thyme

3 Sprigs parsley, chopped fine

1 ts Marjoram

1/2 ts Pepper

10 Olives, chopped

1 Clove garlic

12 Tortillas

1 tb Vinegar

1/4 c Fat

2 tb Olive oil

Shredded lettuce Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried. Yield: Six servings. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez

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<h1>Huachinango En Tostado (Tostadas with Red Snappers)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Red Snapper <P>1 sm Onion, chopped fine <P>1 ts Salt <P>3 Tomatoes, peeled, chopped <P>-and drained 1 ts Laurel <P>1 ts Thyme <P>3 Sprigs parsley, chopped fine <P>1 ts Marjoram <P>1/2 ts Pepper <P>10 Olives, chopped <P>1 Clove garlic <P>12 Tortillas <P>1 tb Vinegar <P>1/4 c Fat <P>2 tb Olive oil <P>Shredded lettuce Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried. Yield: Six servings. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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