tag:blogger.com,1999:blog-6672834250325632231.post6034416534298975798..comments2023-11-09T02:06:49.126-06:00Comments on Rancho Santa Clara: Escape from Tacolandalcubanhttp://www.blogger.com/profile/12667546605871850986noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6672834250325632231.post-81727863099384728112016-01-08T15:41:12.694-06:002016-01-08T15:41:12.694-06:00My son did the same thing with a habanero. He turn...My son did the same thing with a habanero. He turned maroon. I've tasted chapulines, okay, but nothing that I will go out of my way to eat.<br /><br />I've made agua fresca with tuna, but there are an awful lot of hard little seeds that need to be sieved out. I prefer to just order it in a restaurant.<br /><br />regards,<br />TheresaTheresa in Mèridahttps://www.blogger.com/profile/17217945138741786373noreply@blogger.comtag:blogger.com,1999:blog-6672834250325632231.post-81319640486156527952016-01-08T13:01:35.314-06:002016-01-08T13:01:35.314-06:00The proprietors of Dulce Patria sound as if they h...The proprietors of Dulce Patria sound as if they have taken their dish names from a Beijing (or Peking as I am wont to say) restaurant. But I am with Stew on chiles: any dish is improved with them. Has he tried ghost peppers? If the two of you come down this way, I can treat you to some dishes spiced up with them.Steve Cottonhttps://www.blogger.com/profile/00468378507171761868noreply@blogger.com