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1 3rd March 05:55
the galloping gourmand
External User
 
Posts: 1
Default Caguamanta estilo Sonora


As the Spanish explorers sailed north along the coast of Alta
California, they saw a break in the cliffs and found a small protected
inlet, suitable for careening small ships and building new ones.

The sedentary Chumash Indians built their village on a small island in
the marshy area formed as Tecolotito creek reached the Pacific Ocean.

The area became called "Goleta" because of the schooners that were
built there. Father Serra built Mission Santa Barbara nearby, but
there is no protected harbor there.

The rolling hills between Goleta and Santa Barbara eventually became
estates and golf courses for the very wealthy when the Indian agent
(Hope Ranch was *not* named after Bob Hope, it was a different guy)
managed to acquire all of the Chumash land.

Goleta slough was mostly drained when the Santa Barbara airport was
built as a military base during World War II.

Goleta State Beach Park is a nice place to visit, to look at the birds
and the bikini clad girls from the college, as private planes from the
airport fly overhead.

I was walking on the pier at Goleta Beach, near UCSB when a man asked
for my help in landing a guitar fish that he'd caught on a hand line.

He told me that guitar fish was reputed to have a tasty flesh as he
cut the poor thing in half behind its pectoral fins with a bread knife
and threw the still-living creature back into the ocean to die.

Now I see that Mexicans really enjoy the taste of the manta ray,
cousin of the guitar fish and sharks and other rays.

I wonder if any shark meat would taste as good as a manta ray.

Of course, all serious students of Mexican cooking can read this:

Al que guste platillos con productos marinos seguramente disfrutará
enormemente la caguamanta, nombre original dado a la mantarraya
preparada al modo tradicional en el que se cocinaba la caguamanta o
tortuga marina, tradicional en la comida del noroeste mexicano.

El gobierno mexicano prohibe la cacería de tortugas (saludos a los
amigos ecologistas) por tratarse de una especie con riesgo de
extinción se usa la mantarraya. Se trata en realidad de un platillo
muy sabroso, aunque exótico.

Caguamanta estilo Sonora
Ingredientes:
3 kg. de filete de mantarraya ( se corta en cuadritos medianitos)
2 barras de apio ( en trocitos muy pequeños.),
3 zanahorias (se cortan pequeñitos.),
15 ejotes (se cortan pequeñitos.),
3 tomates medianos.,
2 latas de puré de tomate.,
1 cucharada sopera de orégano.
1 pizca de comino molido,
2 cubitos de caldo de camarón.,
6 cucharadas soperas de chile pasilla cocido y licuado.
1 cucharada de harina (quemada y colada),
1 cucharada de guisar de manteca de puerco.',
6 ajos pelados.

Método: Se le da un baño de agua caliente a la manta ya cortada en
trozos y otro baño de agua fria así sucesivamente se le dan 2
baños.

Se licúa el tomate, puré , el orégano, el comino, el cubito de
camarón, el chile pasilla.

Se quema la manteca de puerco y se le ponen los ajos ya que están
quemados se le sacan y se le agrega lo licuado y se pone a guisar.
(durante 5 min.).

Se cuece el apio, la zanahoria, y el ejote calculando que quede
caldito para la manta ya que esta cocido se le agrega el guiso y ya
que suelta el primer hervor se le pone la mantarraya y se deja hervir
durante 10 minutos.

Opcional: se le puede poner chile jalapeño para que pique o bien chile
california o anaheim para dar sabor y otros mariscos como camaron o
callo y le da un sabor distinto, se sirve en tortillas de maiz en
forma de tacos la caguamanta (los solidos), se les agrega cebolla
morada en finas rodajas y repollo, limón y salsa picante, se acompaña
de un vichi(el caldo de la caguamanta), lo clásico es servir el vichi
bien caliente en un vaso de vidrio grueso y bajo.

http://foros.forosmexico.com/showthread.php?t=864

No habia leido las recetas, pero ahorita que Aleiza mencionaba de la
cahuamanta, es mi familia hacemos una variante:

-Se hierve la mantarraya y se deja enfriar para luego desmenuzarla.

-En una disca se derrite mantequilla (200 gramos aproximadamente) y se
agrega apio, tomate, zanahoria, cebolla, cilantro y ajo picados, y se
frie.

-Se le agrega una lata de verduras mixtas y la mantarraya y al final
se agrega jugo de tomate, clamato o pure, se mezcla por unos 15 a 20
minutos hasta que se reduzca parte del jugo.

Se acompana con tortillas de harina y una cerveza Tecate.

http://foros.forosmexico.com/showthread.php?t=864&page=8
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2 3rd March 05:55
wayne lundberg
External User
 
Posts: 1
Default Caguamanta estilo Sonora


As the Spanish explorers sailed north along the coast of Alta
California, they saw a break in the cliffs and found a small protected
inlet, suitable for careening small ships and building new ones.

The sedentary Chumash Indians built their village on a small island in
the marshy area formed as Tecolotito creek reached the Pacific Ocean.

---snip---

Breaking paradigms can result in many insults. But to those of us with an
infinite vacuum just waiting to be filled with illuminating experiences...
Thank you!

I got caught in your narrative when you mentioned shark, which we know as
Cason, and cook in olive oil for hours on end along with a few olives then
eat in tacos. A true delight!

So... as I am reading the mantarrey thing, I've got both octopus and shark
in mind. Then the recipe itself turns out to be nothing more than basic
Mexican red sauce in which to cook the fish.

OK.... Not bad.

But nothing in your writing inspired me to try it. I did not see an
endor*****t of you or your lover to the great joy in eating such a beast in
such a concoction. I truly believe that Mexican food needs to be defined in
a cultural manner through which gringos can begin to appreciate the culinary
pleasures as well.

Tecate beer is soda water!
Give me a true Bohemia.
  Reply With Quote
3 3rd March 05:55
the galloping gourmand
External User
 
Posts: 1
Default Caguamanta estilo Sonora


The main thing I was interested in, was finding out if manta ray and
shark and other members of the family tasted pretty much the same, or
if some really had a better taste.

The only shark I can remember ever eating was served al fresco on the
South Pacific island of Moorea.

The dining room had a thatched roof of palm fronds supported by tree
trunk pillars and there were chickens running around under the tables
scratching for bugs or eating whatever the tourists dropped on the
ground.

The shark was cooked in a sauce of black pepper, so I have no idea
what it really tasted like.
  Reply With Quote
4 7th February 09:41
the galloping gourmand
External User
 
Posts: 1
Default Caguamanta estilo Sonora


As the Spanish explorers sailed north along the coast of Alta
California, they saw a break in the cliffs and found a small protected
inlet, suitable for careening small ships and building new ones.

The sedentary Chumash Indians built their village on a small island in
the marshy area formed as Tecolotito creek reached the Pacific Ocean.

The area became called "Goleta" because of the schooners that were
built there. Father Serra built Mission Santa Barbara nearby, but
there is no protected harbor there.

The rolling hills between Goleta and Santa Barbara eventually became
estates and golf courses for the very wealthy when the Indian agent
(Hope Ranch was *not* named after Bob Hope, it was a different guy)
managed to acquire all of the Chumash land.

Goleta slough was mostly drained when the Santa Barbara airport was
built as a military base during World War II.

Goleta State Beach Park is a nice place to visit, to look at the birds
and the bikini clad girls from the college, as private planes from the
airport fly overhead.

I was walking on the pier at Goleta Beach, near UCSB when a man asked
for my help in landing a guitar fish that he'd caught on a hand line.

He told me that guitar fish was reputed to have a tasty flesh as he
cut the poor thing in half behind its pectoral fins with a bread knife
and threw the still-living creature back into the ocean to die.

Now I see that Mexicans really enjoy the taste of the manta ray,
cousin of the guitar fish and sharks and other rays.

I wonder if any shark meat would taste as good as a manta ray.

Of course, all serious students of Mexican cooking can read this:

Al que guste platillos con productos marinos seguramente disfrutará
enormemente la caguamanta, nombre original dado a la mantarraya
preparada al modo tradicional en el que se cocinaba la caguamanta o
tortuga marina, tradicional en la comida del noroeste mexicano.

El gobierno mexicano prohibe la cacería de tortugas (saludos a los
amigos ecologistas) por tratarse de una especie con riesgo de
extinción se usa la mantarraya. Se trata en realidad de un platillo
muy sabroso, aunque exótico.

Caguamanta estilo Sonora
Ingredientes:
3 kg. de filete de mantarraya ( se corta en cuadritos medianitos)
2 barras de apio ( en trocitos muy pequeños.),
3 zanahorias (se cortan pequeñitos.),
15 ejotes (se cortan pequeñitos.),
3 tomates medianos.,
2 latas de puré de tomate.,
1 cucharada sopera de orégano.
1 pizca de comino molido,
2 cubitos de caldo de camarón.,
6 cucharadas soperas de chile pasilla cocido y licuado.
1 cucharada de harina (quemada y colada),
1 cucharada de guisar de manteca de puerco.',
6 ajos pelados.

Método: Se le da un baño de agua caliente a la manta ya cortada en
trozos y otro baño de agua fria así sucesivamente se le dan 2
baños.

Se licúa el tomate, puré , el orégano, el comino, el cubito de
camarón, el chile pasilla.

Se quema la manteca de puerco y se le ponen los ajos ya que están
quemados se le sacan y se le agrega lo licuado y se pone a guisar.
(durante 5 min.).

Se cuece el apio, la zanahoria, y el ejote calculando que quede
caldito para la manta ya que esta cocido se le agrega el guiso y ya
que suelta el primer hervor se le pone la mantarraya y se deja hervir
durante 10 minutos.

Opcional: se le puede poner chile jalapeño para que pique o bien chile
california o anaheim para dar sabor y otros mariscos como camaron o
callo y le da un sabor distinto, se sirve en tortillas de maiz en
forma de tacos la caguamanta (los solidos), se les agrega cebolla
morada en finas rodajas y repollo, limón y salsa picante, se acompaña
de un vichi(el caldo de la caguamanta), lo clásico es servir el vichi
bien caliente en un vaso de vidrio grueso y bajo.

http://foros.forosmexico.com/showthread.php?t=864

No habia leido las recetas, pero ahorita que Aleiza mencionaba de la
cahuamanta, es mi familia hacemos una variante:

-Se hierve la mantarraya y se deja enfriar para luego desmenuzarla.

-En una disca se derrite mantequilla (200 gramos aproximadamente) y se
agrega apio, tomate, zanahoria, cebolla, cilantro y ajo picados, y se
frie.

-Se le agrega una lata de verduras mixtas y la mantarraya y al final
se agrega jugo de tomate, clamato o pure, se mezcla por unos 15 a 20
minutos hasta que se reduzca parte del jugo.

Se acompana con tortillas de harina y una cerveza Tecate.

http://foros.forosmexico.com/showthread.php?t=864&page=8
  Reply With Quote
5 7th February 09:41
wayne lundberg
External User
 
Posts: 1
Default Caguamanta estilo Sonora


As the Spanish explorers sailed north along the coast of Alta
California, they saw a break in the cliffs and found a small protected
inlet, suitable for careening small ships and building new ones.

The sedentary Chumash Indians built their village on a small island in
the marshy area formed as Tecolotito creek reached the Pacific Ocean.

---snip---

Breaking paradigms can result in many insults. But to those of us with an
infinite vacuum just waiting to be filled with illuminating experiences...
Thank you!

I got caught in your narrative when you mentioned shark, which we know as
Cason, and cook in olive oil for hours on end along with a few olives then
eat in tacos. A true delight!

So... as I am reading the mantarrey thing, I've got both octopus and shark
in mind. Then the recipe itself turns out to be nothing more than basic
Mexican red sauce in which to cook the fish.

OK.... Not bad.

But nothing in your writing inspired me to try it. I did not see an
endor*****t of you or your lover to the great joy in eating such a beast in
such a concoction. I truly believe that Mexican food needs to be defined in
a cultural manner through which gringos can begin to appreciate the culinary
pleasures as well.

Tecate beer is soda water!
Give me a true Bohemia.
  Reply With Quote
6 7th February 11:48
the galloping gourmand
External User
 
Posts: 1
Default Caguamanta estilo Sonora


The main thing I was interested in, was finding out if manta ray and
shark and other members of the family tasted pretty much the same, or
if some really had a better taste.

The only shark I can remember ever eating was served al fresco on the
South Pacific island of Moorea.

The dining room had a thatched roof of palm fronds supported by tree
trunk pillars and there were chickens running around under the tables
scratching for bugs or eating whatever the tourists dropped on the
ground.

The shark was cooked in a sauce of black pepper, so I have no idea
what it really tasted like.
  Reply With Quote


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