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Tuesday, 19 August 2014

Comments

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.

kat

everything you make looks and sounds delicious!

Sergio_AH

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.

Kirk

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.

Cathy

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

Kirk

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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