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« Cafe Dore Revisited | Main | It's that time again...... »

Wednesday, 19 March 2008



As I remember, apparently the Chinese culinary influence is especially strong in the state of Sinaloa, where soy sauce and other Chinese-style sauces strongly figure into the cuisine.


That's funny you should suspect char chiu. We have a local small Mexican market (same strip mall as R&B) that offers a couple of different types of pre-marinated meats. I tried the "red" chicken the other day. I grilled it, and I SWEAR I could have eaten it stir-fried in some day-old rice with peas and carrots.

After I started hearing about the Mexican/Asian/border thing, I've been way more intrigued with the cuisine (not to say I haven't been addicted since I was 5 - I grew up on the stuff).


Oh...and the recipe for Carne Asada in "Baja! Cooking on the Edge" calls primarily for soy sauce. And I must say, it is a great recipe!


I think that there would be a strong case for Soy Sauce in this Al Pastor recipe, though brown sugar can also have a reddening affect on some cuts of pork.

I bought a Pork Picnic Roast for Christmas and marinated it with just a little garlic and sugar and when I roasted it the pork had lovely red bits at the edges.

Our Adobada here in San Diego is reddened with Chiles Arbor or other dried red chilies, but it tends to be a brighter red and not that nice roasted red that comes from Soy and sugar.

Yummy Ed! Thanks for sharing.

The Guilty Carnivore

Both Chinese and Latin cooks use a fair amount of achiote/anatto in their marinades and seasonings, which impart that lovely red hue.


Ah yes. Anatto:


WoW that looks awesome bit too fancy I think but taken into account where it is located. This bring back memory of my trip to Mexico street tacos is nothing compare to here in in the States. Less than a dollar a tacos and they go by the honor system you keep track of how many tacos you scarf down and a squirt bottle to compliment your tacos and thats it.

ed (from Yuma)

Thanks, all, for the comments. El
Chipilon, as nhbilly suggests, is a bit too "industrial" for my taste to serve the best tacos, but still it is good.

I'm happy that most of you don't think my Chinese/Mexican connection is completely crazy. 3 things brought it to mind. 1. the taste; 2. the look of that al pastor; 3. the student who confided to me his uncle's "secret" carne asada marinade (and virtually all long-time Yumans have a special way to prepare asada) which was lime juice and oyster sauce. Culinary fusion at its best.


One day, I am just going to drive the three hours and meet you for lunch, Ed. Maybe month. :) This looks wonderful.-C

Adam C.

You should definitely try " tortas el perico ". They have the best tortas. What I think makes them the best, is the bread they use. It's very soft. I live in LA and drive about 5 hours just to eat a torta.. the place is south on second street when you cross the border. To your left hand side. Hope you get to try them..

ed (from Yuma)

Thanks for the tip Adam. I think I've seen that place. I usually go to Tortas D.F. on Obregon when I want a torta in SL, so it's great to learn about a new place

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