RE: [Philmont]: Creating the Real Tex-Mex

By the end of the summer, the Mexican Dinner was being served at Abreu's
brand-spanking new "Taco Belle " (No trademark), on top of the ridge to
the north of the homestead. This is a shelter, similar to the one for
the chuck wagon dinner at Beaubien. The ground under the shelter is
covered with wood chips to catch the lettuce, cheese, etc. that escaped.
 
Dan Bestul
Monroe, WI
 
 
 
Same procedure: two cooks from each crew, two for clean up.
-----Original Message-----
From: owner-philmont@troop47.com [mailto:owner-philmont@troop47.com]On
Behalf Of Phil Brown
Sent: Wednesday, May 12, 2004 6:08 AM
To: Multiple recipients of list philmont
Subject: RE: [Philmont]: Creating the Real Tex-Mex

Last summer the dinner at Abreu was excellent. Of course we had been on
the trail for 9 days at that point so just having something with fresh
lettuce and tomatoes on it was a treat. The meal included ground beef,
cheese, lettuce, tomatoes, tortillas, picante sauce, verde sauce,
refried beans, and probably a few other things I have forgotten. The
food is prepared by two cooks from each crew supervised by the staff.
The meal is served in front of the staff cabin. The meal may not be
what you are used to in the land of true Tex-Mex, but it was pretty darn
good. I did not hear any complaints from any of the crews there.
 
Phil Brown
 

  _____

From: owner-philmont@troop47.com [mailto:owner-philmont@troop47.com] On
Behalf Of Jerry Lewis
Sent: Wednesday, May 12, 2004 12:30 AM
To: Multiple recipients of list philmont
Subject: [Philmont]: Creating the Real Tex-Mex
 
To anyone from Texas who's been to Abbreau in the last couple of years:
 
The last time I was in Abbreau was many years ago. They gave us fixin's
to make Mexican dinner back at our campsite. The result sorta missed
the mark by a loooong shot.
 
1. What food items, spices, etc. do they issue you to do the job these
days?
 
2. What do you recommend we take along from home in our spices bag or
whatever to help it along a little and make the stuff in the pot end up
more like the Tex-Mex that we're used to?
 
Thanks, all ya'll (for those from New Jersey, that's plural for ya'll),
 
Jerry Lewis
2004 609-M
McKinney, Texas
 

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Received on Wed May 12 09:50:13 2004