Corn or flour?Depends on the filling. This comes from Alison Cook, author of "Taco Capitol, USA," a groundbreaking Texas Monthly cover story on the subject of Tex-Mex cuisine, who notes that while flour tortillas are better suited to Northern Mexico-style grilled meats and to breakfast tacos, "certain (soft) taco fillings seem to cry out for the character and texture of a properly mealy, layery corn tortilla: nopalitos (prickly-pear cactus pads), homey Mexican stews (such as carne guisada), and
Kvanhorn, via FlickrOn The Range is a weekly exploration of the history and lore of Texas menu items.San Francisco in the mid-1960's. Peace, love, and cable cars. Be sure to wear some flowers in your hair. If you were into music, you could go to the Avalon Ballroom or Bill Graham's Fillmore West Auditorium and for a couple of bucks hear such bands as Jefferson Airplane, the Grateful Dead, and Quicksilver Messenger Service, whose thirty-minute workouts on Bo Diddley's classic "Who Do You Lov
On The Range is a weekly exploration of the history and lore of Texas menu items.Why in the world would anyone crave a bowl cow or sheep stomach soup? They do a stuffed stomach dish in Scotland, but that's just to get through Burns Night and all that Scotch...Oh. Great for hangovers.Of course, a glass of water with each alcoholic drink probably works better, but where's the fun in that?Like so many of the dishes in Mexico, menudo may have originated in
Pre-Colombian times, and there are several
