|
|||||||
| Portal | Register | Cooking Links | Member Photos | Gallery | FAQ | Members List | Calendar | Search | Today's Posts | Mark Forums Read |
![]() |
|||||
![]() |
|
|
Thread Tools | Display Modes |
|
|
#21 | |
|
Assistant Cook
|
living in Mexico, I have to say that in the areas that eat predominately tortillas as opposed to pan (bread), while the flour tortilla is available, the corn are much more desired. They even had a vote down here on which to use. It was a economic issue, not so much a personal preference
|
|
|
|
|
#22 | ||
|
Senior Cook
|
Quote:
![]()
__________________
Tight lines, Marty. |
||
|
|
|
#23 | |
|
Executive Chef
|
In NYC, it's Spanish and Puerto Rican. Anyone on the street who speaks Spanish is referred to as "a Spanish guy." It doesn't matter if s/he is Mexican, Puerto Rican, Hondouran, or Christopher Columbus himslef. If they speak Spanish, they ARE Spanish!
__________________
Today could be the last day of the rest of your life |
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|
|