Comments on: The New York Times Discovers Carne Asada http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/ Spicy Coverage: Gossip, media, culture and lifestyle for Latinos. Sat, 21 Nov 2009 23:40:53 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: carlos http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/#comment-13556 carlos Thu, 31 Jul 2008 11:08:30 +0000 http://guanabee.com/wordpress/?p=4162#comment-13556 Who was the pendejo who told this guy about flap steak? Damn, when will you people learn. The last time white people learned about a great-tasting food thing of ours, fajitas, they went from 79 cents a pound to $3 a pound. For awhile, fajitas were more expensive than sirloin, and believe me, the reason we ate fajitas was because we couldn't afford sirloin. I started grilling up sirloin. So keep quiet about menudo, mollejas, barbacoa, espinazitos and all those other great cheap-food things that make family gatherings affordable for large families that put the "fun" in dysfunctional, will you? Who was the pendejo who told this guy about flap steak?

Damn, when will you people learn. The last time white people learned about a great-tasting food thing of ours, fajitas, they went from 79 cents a pound to $3 a pound.

For awhile, fajitas were more expensive than sirloin, and believe me, the reason we ate fajitas was because we couldn’t afford sirloin. I started grilling up sirloin.

So keep quiet about menudo, mollejas, barbacoa, espinazitos and all those other great cheap-food things that make family gatherings affordable for large families that put the “fun” in dysfunctional, will you?

]]> By: SAzcuy http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/#comment-13555 SAzcuy Wed, 30 Jul 2008 22:14:12 +0000 http://guanabee.com/wordpress/?p=4162#comment-13555 I would agree with the mashed garlic; I would not marinate the meat in lime/lemon juice, I think it pre-cooks it. The twist I like, straight from el DF: grill the meat medium, let it rest a couple of minutes, slice, then briefly fry it in some hot manteca (lard). Hot and glistening Carne Asada; it's the best! I would agree with the mashed garlic; I would not marinate the meat in lime/lemon juice, I think it pre-cooks it.
The twist I like, straight from el DF: grill the meat medium, let it rest a couple of minutes, slice, then briefly fry it in some hot manteca (lard). Hot and glistening Carne Asada; it’s the best!

]]> By: la roncha http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/#comment-13554 la roncha Wed, 30 Jul 2008 20:06:51 +0000 http://guanabee.com/wordpress/?p=4162#comment-13554 you should marinate the meat in lemon or lime juice, pepper and garlic salt.. and then grill it! and then have some refried beans, rice, nopales, some super hot salsa, guacamole, and some tortillas! yeah im hungry! you should marinate the meat in lemon or lime juice, pepper and garlic salt.. and then grill it!
and then have some refried beans, rice, nopales, some super hot salsa, guacamole, and some tortillas!

yeah im hungry!

]]> By: escobar http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/#comment-13553 escobar Wed, 30 Jul 2008 19:50:21 +0000 http://guanabee.com/wordpress/?p=4162#comment-13553 You have to shove it into half a tortilla with guacamole and some lime, when you're served by the nice lady at Sanborns in the Zona Rosa. Oh. Sorry. Privileged childhood. You have to shove it into half a tortilla with guacamole and some lime, when you’re served by the nice lady at Sanborns in the Zona Rosa.

Oh. Sorry. Privileged childhood.

]]> By: Judy http://guanabee.com/2008/07/the-new-york-times-discovers-carne-asada/#comment-13552 Judy Wed, 30 Jul 2008 11:35:10 +0000 http://guanabee.com/wordpress/?p=4162#comment-13552 Garlic powder? That's bootleg! You have to use real garlic and smash it in your abuela's pilon :-) Garlic powder? That’s bootleg! You have to use real garlic and smash it in your abuela’s pilon :-)

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