ADDENDUMMY

OKAY JOHN FORBES IS THE MILLIONAIRE FREEWAY 5 IN SACRAMENTO IS NAMED FOR.
AND NIMITZ WAS AN ADMIRAL IN THE NAVY AND THE FATHER OF THE ATOMIC SUBMARINE I WAS TOLD.
TODAY I ORDERED NEW MEXICO ENCHILADAS AT ARRIBA'S MEXCIAN RESTAURANT THEY WERE A DISPPOINTMENT NO BODY KNOWS HOW TO COOK THOASE EXCEPT NEW MEXICANS IN SANTA FE NM.
THE PUT A DRY OLD TORTILLA ON AND LAID SOME SHREDDED BEEF ON IT AND LAID A SECOND TORTILLA FLAT ON THAT AND SPRINKLED LIGHTLY WITH VERY MILD SAUCE RED SAUCE. UGH.
MINE ARE MADE BY USING CUT UP STEAK INTO SMALL PIECES AND A SAUCE MADE WITH RED NEW MEXICO CHILI WHICH IS HOT, AND GARLIC THENTHE TORTILLA PREFERABLY A BLUE CORMN TORTILLA IS DIPPED IN THE SAUCE, A BAKING DISH IS COVERED WITH A LAYER OF RED SAUCE AND THIS TORTILLA PLACED IN IT, THEN CHEESE AND ONIONS AND SAUCE ON THEAT LAYER UPON LAYER OF TORTILLAS ARE DOEN LIKE THIS UNTIL THE BAKING DISH IS FULL, AND LOTS OF CHEESE AND ONIONS TOP IT OFF IT IS BAKED FOR ABOUT 30 MINUTES IN A 375 DEGREE OVEN AND SERVED WITH ICEBERG LETTI=UCE ALL SHREDDED AND REFRIED BEANS IN OLIVE OIL ON THE SIDE WITH MORE CHEESE. HOT CHILI SAUCE IS ON THE SIDE IN CASE YOU NEED MORE HEAT. NOW THATS NEW MESICO ENCHILADA NOT THAT CRAP THEY SERVED ME FOR 12.00 A PLATE.
NO ONE KNOWS HOW TO MAKE AUTHENTIC ENPANADITAS OR SOPAIPILLAS OR POSOLE EXCEPT SANTA FEAN HISPANICS AND INDIANS. MEXICAN AND NEW MEXICAN FOODS ARE VERY DIFFERNT.
TACOS ARE MADE WITH STEAK BITS AND LETTUCE TOMATOES ONIONS CHEESE AND GREEN CHILES AND VINEGAR SPRINKLED ON THAT WITH A RED SALSA HOT ONE ON THE WHOLE THING AGAIN BLUE CORN TORTILLAS THE FLAVOR IS SUPERB!!