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 20:52:56 2004