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Tuesday, 19 August 2014


Ed (from Yuma)

That looks good. As for the soy sauce, Mexicali in its early days had more citizens of Chinese ancestry than of Mexican ancestry, which sounds unbelievable but seems to be true.


everything you make looks and sounds delicious!


Great recipe! I would only add orange juice to keep with the traditional recipe from yucatan, if available blood orange should be used, that will take care of the bitter taste you mentioned.


Hi Ed - Yeh, I know about Mexicali, though I really don't consider it "West Coast" for some reason. This turned out quite well.

Thanks Kat!

Awesone Sergio! I'll do that next time...this was made with just stuff we had around the house.

Ed (from Yuma)

I shoulda known that you would be informed about Mexicali. I consider it West Coast because it's the capital of Baja and the north end of the railroad that runs along Mexico's West Coast (of course, the rails then head west to Ensenada). All depends on the point of view, like so much else.


Zarandeado is my favorite preparation at home and my choice when I see it on a menu. Thanks for this recipe version.


Hi Ed - There are a couple of Mexicali Chinese Restaurants in CV..... though I haven't been.

Hey Cathy - This turned out quite well.

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