The Propane Chef Stays Busy

So, GB has not posted much of his exploits as The Propane Chef recently, but he wants all of cyberspace to know he has not given up The Good Work.  He surveys all the local markets for the freshest ingredients.  Here he is, exploring all the finest crustaceans the Mazatlan Fish Ladies offer.

Even when he's not actually buying provisions, he's closely examining the local merchants' wares and finding the best of all products - like this very hip butcher in the old market of Culiacan (a city a couple hours north of Mazatlan), who sells such good pork products (and is so photogenic) he insisted on having his photograph taken WITH them.

The Propane Chef has also taken out the Fox's B-Q to keep it in fine working form and review its propane output:

And even when he's just slapping together a quick lunch, he does a torta (sandwich) with half-frozen Mexican flank steak sliced across the grain in 1/8"-thick strips, marinated in lime juice, 1 tsp. Worchestershire sauce (called "salsa Inglesa" in these parts), and 1 tsp. soy sauce, sauteed with a few green onions and diced roasted pasilla chiles, then all chopped into small bits the way the Mexicans do for most tortas or tacos al pastor.  The Propane Chef tossed in some avocado slices and slapped it into the local white-bread rolls we love the most, and this was the result:

In short, The Propane Chef has kept busy but is having so much fun falling in love with the flavors of Mexico, he simply has no time yet to post thereof.  But some day soon he may regale you with tales of the tortas ahogadas of Guadalajara, or the best-tasting tacos that are almost always found at the lunch counters upstairs in the centuries-old markets in almost any Mexican city.  Stay linked, Gentle Readers.

m

Comments

[Terence]

Many years ago when I was sailing in the Patagonian archipelago, the Chilenos used to (I was about to use an English expression which means something totally different in American!) make a similar kind of sandwich with lightly toasted bread with a limey avocado (palta) paste a little like a good guacamole with a thin slice of rare fillet steak which had been fried with a little garlic. Worked wonders with a beer when helming!
Keep posting, it makes me sick for the sea!
T