----- Original Message ----- From: "PANGosaurus" <[EMAIL PROTECTED]> To: "GUAYahoos" <[EMAIL PROTECTED]>; "PANGosaurus" <[EMAIL PROTECTED]> Sent: Wednesday, July 23, 2003 11:48 PM Subject: Re: Adivinanza que nues de Yotas
----- Original Message -----
From: "PANGosaurus" <[EMAIL PROTECTED]>
To: "GUAYahoos" <[EMAIL PROTECTED]>
Sent: Monday, July 21, 2003 2:54 PM
Subject: Adivinanza que nues de Yotas
[PANG] Pa ke sujran desdel comienzo del a semana. ...Una adivinanza con sabor a
tequila...
G�epa, epa!
me lleva al trote,
y en cada esquina
me da un azote.
�No vale papa [EMAIL PROTECTED] ke viven en San Antonio y circunvencinianas! �No
vayan a sapiar!
--
~~CyberCogito ergo CyberSum~~
==============================
Bueno, voy a dar la respuesta. Hay que admitir que no esperaba ninguna porque era
adivinanza con venenete.
Me eggspliquezco: La respuesta es EPAZOTE. Los mexicanos la habr�an cogido al vuelo,
pero como lo �nico que tenemos de mexicanos algunos de nuesotricos es el gusto semi
inmoderado por los reposados del agave azul, como el donfulio y como las tres
generaciones, pos entonces, manito no dimos niuna.
El problema es que [EMAIL PROTECTED], [EMAIL PROTECTED], [EMAIL PROTECTED] conocemos
el epazote, pero no lo usamos en sabrosas recetas de comida mexicana, sino en funci�n
de otras de sus m�ltiples funciones funcionalmente funcionales, tales como las de
anti-helm�ntico, analg�sico, amibicida, anti-microbiano, diafor�tico, diur�tico,
emenagogo, parasiticida, expectorante, purgativo, estimulante de la digesti�n,
estom�quico, t�nico (pero no para la ca�da del cabello), verm�ifugo, corrector de
errores de ortograf�a, regenerador de g�nadas, exterminador de pr�statas femeninas,
agitador de masas, etc.
Ahora s� les voy a revelar el nombre, pero poquito a poquito... Noble representante de
la familia _Chenopodiaceae_, es del g�nero _Chenopodium_ y de la especie
_ambrosioides_ Entonces el nombre cient�fico es _Chenopodium ambrosioides_ y a mucha
honra (hay sin�nimos tales como: _Ambrina ambrosioides_, _A. parvula_, _A.
spathulata_, _Atriplex ambrosioides_, _Blitum ambrosioides_, _Chenopodium
anthelminticum_, _C. integrifolium_, _C. spathulatum_, _C. suffruticosum_ y otras
vainolas m�s raras a�n y que Yotas no se sab�a.)
Ahora, los apodos con los que se conoce en varias partes del mundo incluyen los
siguientes: Erva-de-Santa Maria, Epazote, Wormseed, Apasote,meksika cayi, mexican tea,
Chenopode, Feuilles A Vers, Herbe A Vers, PAICO, jesuit's tea, payco, paiku, pazote,
amush, camatai, cashua, amasamas, anserina, mastruco, mastruz, sie-sie, jerusalem tea,
spanish tea, ambroisie du mexique, wurmsamen, hierba hormiguera, Semin Contra, y hasta
Simon Contegras.
El PAICO o EPAZOTE es muy rico en sustancias fitoqu�micas tales como estas:
Alfa-pineno, Aritason, ASCARIDOL, �cido asc�rbico, Beta-caroteno, �cido but�rico,
calcio, Delta-alcanfor, �cido fer�lico, Geraniol, L-pinocarvona, leucina, limoneno,
�cido m�lico, mentadieno, salicilato de metilo, mirceno, Niacina, f�sforo, safrol,
saponinas, Espinasterol, �cido tart�rico, terpineno, acetato y salicilato de
terpinilo, tiamina, trimetilamina, ureasa, �cido van�lico, y otras vainolas m�s raras
a�n y que Yotas no se sab�a.
...Pues s� que con el famoso ascaridol nos purgaban, lo mismo que con el limolax, la
leche de higuerilla y (el peor de todos) el aceite de ricino pasado a rega�adientes
con el cabo de un tenedor para separar los �entes y empujado fuertemente con inocente
jugo de naranja. ...Si es que de milagros estamos vivos despu�s de todas esas vainolas
que le empaquetaban a uno, solamente porque estaba chiquitico y no pod�a defenderse...
La clave que d� al final (�No vale papa [EMAIL PROTECTED] ke viven en San Antonio y
circunvencinianas! ) era facilis�sisisisisima: No vale pa' **PAICO** lombiaf�licas
--como calipigia que vive en SATX y que se sabe eso de recetas, hasta *meshicas
(gracias, alita, por no soplar la respuesta Ji!ji!ji!)
Si no se acuerdan de c�mo es, les mando un dibujito y una fotocita a todo color y con
todo el olor a paico, pa ke se gomiten.
P.S. *Tengo un articulito que le� algo m�s de un a�o acerca de las comidas de Oaxaca,
M�xico (est� en ingl�s) que voy a enviar alfinal de �sto. No tienen que leerlo hoy
mismo, para que no se me acaben de dormir... (;O)=
PANGosaurusVermifugusAntihelminticus
~~CyberCogito ergo CyberSum~~
=====================================
Heart of Oaxaca - Mexico-info.com Heart of Oaxaca Rich culinary heritage
at the core of life in vibrant Mexican city by DAI HUYNH OAXACA, Mexico.
March 19, 2002 -- A bluish haze hangs over Oaxaca's capital city as crowds
stream into the z�calo before sunset. The town square comes alive with an
explosion of brilliant colors and clamor.
A Zapotec woman joins an army of vendors who come from nearby
farms to sell mounds of radishes, carrots, onions, tamales, herbs, spices
and the world-renowned cheeses at the Etla market in Oaxaca. Peddlers
offer hand-woven shawls, green-glazed pottery and wood carvings. Children
stumble alongside strolling minstrels chirping Mexican folk songs. On the
other side of the z�calo, past the baroque church spire, a more boisterous
song is being sung. "�Elote! �Esquites!" a corn vendor wails. "�Tlayudas!
�Tlayudas!" a tortilla maker cries. Rows of vendors crowd the narrow
cobbled streets, selling dishes from Oaxacan kitchens, from hot tortillas
stuffed with gooey fresh white cheese and zucchini blossoms to fried sweet
fritters called bu�uelos. Smoke billows up from their outdoor stoves made
of the simplest construction: rectangular aluminum boxes filled with
glowing coals and wood. Like snake charmers, the heady blend of
intoxicating aromas lures exuberant passers-by into chaotic commotion.
Oaxacans come from all over the state of Oaxaca in southern Mexico to
celebrate Three Kings' Day, the holiday on Jan. 6 that marks the end of
the monthlong navidad, or Christmas, celebration. Throughout the day,
families exchange gifts and feast on three-kings cake (similar to Mardi
Gras' king cake). Life centers on food in Oaxaca. "Oaxacan food plays a
huge role in the culture. Many fiestas have special foods that are grown
to be eaten for the specific holiday, and in many villages there is one
specific festival dish that is made every year, on a specific feast day,"
Oaxacan resident and food authority Susana Trilling said. Nowhere is that
more apparent than at the markets throughout Oaxaca. A white van of
American and British tourists lumbers on the hillside road toward the
Wednesday Market in Etla, a town nine miles north of Oaxaca on Highway
190. They've signed up for Trilling's one-day cooking class, which she
conducts at her hillside farm, Rancho Aurora, near the city. Trilling grew
up in Philadelphia, the daughter of a Russian Jewish father and a Mexican
mother. As a child, Trilling worked at her grandmother's restaurant in San
Antonio. "I thought my grandmother's kitchen was the center of the
universe. Something about the smells there and the language spoken by my
grandparents over steaming cups of hot coffee seemed exotic and
mysterious, and I embraced it wholeheartedly," she wrote in her book
Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine
Books, $25). In 1988, Trilling left the United States and moved to Oaxaca.
"I was looking for a different lifestyle," she said. While husband Eric
plants organic fruits and vegetables, Trilling teaches tourists and chefs
from around the world Oaxacan cooking. To get their feet wet, she walks
them through the colorful market in Etla, where the main attraction is the
army of women who come from nearby farms to sell mounds of radishes,
carrots, onions, tamales, herbs, spices and the world-renowned cheeses:
queso fresco (fresh cheese), quesillo (string cheese) and reques�n
(farmer's cheese made from the whey of queso fresco).
Oaxacan cuisine is a marriage of pre-Columbian dishes and Spanish-
influenced foods. "The food here is very traditional, although I have seen
a change in Oaxaca city food in the past few years, mostly inspired by the
influx of tourism here. But in the small villages and in the different
indigenous groups, dishes can be very traditional. There are many pre-
Hispanic dishes that are still being eaten here that are not eaten in
other parts of Mexico," Trilling said. Key ingredients include corn,
beans, tomatoes, squash and chilies. Pungent herbs including hoja santa
(heart-shaped, aniselike leaves), EPAZOTE (camphorlike wormweed) and
avocado leaves, which impart a fruity licorice quality to soups, are used
to flavor Oaxacan cooking. "Oaxaca is like a bread basket. So many things
grow there," said Zarela Mart�nez, author of The Food and Life of Oaxaca
(Hungry Minds, $32.50). A stew prepared during Trilling's cooking class
consisted not only of beef, tomatoes and onions but also of pineapple,
apples, olives, jalape�os and raisins. The stew was a firework of flavors
-- salty on the first bite, sweet-and-sour with the next, and ultimately
tied together by meaty yet fruity overtones. Mexican dishes in general are
labor-intensive and require an almost religious commitment. This is
especially true of Oaxacan cooking, which is based on laborious pre-
Columbian techniques of toasting and grinding, applied to New World and
European ingredients. The resulting food tastes ancient, earthy and
familiar, yet exotic. Perhaps the Oaxacan dish that best exemplifies this
is mole. "Oaxaca is the land of the seven moles," Trilling said. "Mole
means mixture or concoction, and that has nothing to do with a chocolate
sauce. In fact, only two of the seven moles have chocolate as a small
ratio in the ingredient list, the moles negro and coloradito." Others are
the fiery mole rojo, herbaceous verde mole, the plantain-and-pineapple
based manchamanteles mole, the stewlike chichilo mole and amarillo or
yellow mole. Chef Iliana de la Vega makes a different mole each day at her
upscale restaurant in the atrium courtyard of a building in the capital.
Her favorite, though, is the mole amarillo, often served in emapanadas and
tamales. "It's full of flavor, but it's not complicated," she said.
Reprinted by www.mexico-info.com under special
agreement with The Houston Chronicle.
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