Thread: Wiki Recipes & Puerto Rican Soup Search

piedmont wrote:
> I like Wikipedia and stumbled upon this recipe site today, Wiki Recipes.
>
> I was trying to find a soup recipe. I honey mooned December in Puerto
> Rico and we ate often at a spot called, Martin's Barbecue. They had a
> great soup which I believe it to be a variation of Menudo but to me,
> much tastier. I'm almost certain it was made from tripe/hog
> maw/stomach and had a sweetened taste. I loved it. (BTW the chicken at
> Martin's was fantastic)
>
> http://recipes.wikia.com/wiki/Recipes_Wiki
>

We ate lunch at Martin's BBQ in San Juan two weeks ago. As we were
eating, two friends of ours walked through the door, they live in
Orlando and they eat at the Martin's, there. I had chicken, beans &
rice, tostones. I did not try their soup, though.

If you liked Martin's, you will like El Pollo Tropicale, a Cuban chain
in Florida. It is fast food, but delicious.


Becca

On 1/28/2010 1:18 PM, Becca wrote:
> piedmont wrote:
>> I like Wikipedia and stumbled upon this recipe site today, Wiki Recipes.
>>
>> I was trying to find a soup recipe. I honey mooned December in Puerto
>> Rico and we ate often at a spot called, Martin's Barbecue. They had a
>> great soup which I believe it to be a variation of Menudo but to me,
>> much tastier. I'm almost certain it was made from tripe/hog
>> maw/stomach and had a sweetened taste. I loved it. (BTW the chicken at
>> Martin's was fantastic)
>>
>> http://recipes.wikia.com/wiki/Recipes_Wiki
>>
>
> We ate lunch at Martin's BBQ in San Juan two weeks ago. As we were
> eating, two friends of ours walked through the door, they live in
> Orlando and they eat at the Martin's, there. I had chicken, beans &
> rice, tostones. I did not try their soup, though.
> If you liked Martin's, you will like El Pollo Tropicale, a Cuban chain
> in Florida. It is fast food, but delicious.
>
>
> Becca
I tried to email them at Martin's bbq today but the address is bad. I
notified their web designer about it. If you go back and feel bold, ask
them what the meat is in the soup. When we were there the staff had no
idea or didn't want to say.

Have you tried El Meson? I thought they were OK, but the sandwich meat
is 'luncheon meat type' and we had a local pastry shop on RT3 (Coco
Beach Pastries)that used 'real' roasted pork and it was much better. My
favorite was the Cuban.

Can't wait to go back to PR!

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

piedmont wrote:
> Have you tried El Meson? I thought they were OK, but the sandwich meat
> is 'luncheon meat type' and we had a local pastry shop on RT3 (Coco
> Beach Pastries)that used 'real' roasted pork and it was much better.
> My favorite was the Cuban.
>
> Can't wait to go back to PR!

We both ordered salads at El Meson, I had the Caesar Salad w/Chicken and
I think he ordered the Meso Salad.


The food at the Latin Star Restaurant was pretty good (located on
Ashford Avenue, across the street from the La Concha Renaissance
hotel). I had carne guisada, black beans & rice and tostones. He
ordered carne frita and mofongo. The lady sitting at the table next to
us ordered fried chicken. When you visit other countries, most people
think it is fun to try their food.


I like San Juan, but we tend to go in January or February, and I have
ran into the San Sebastian Festival, twice. Traffic is terrible and you
can't get a seat on the bus. lol Now, I will check to avoid that.


Becca

piedmont <[email protected]> wrote:

> I was trying to find a soup recipe. I honey mooned December in Puerto
> Rico and we ate often at a spot called, Martin's Barbecue. They had a
> great soup which I believe it to be a variation of Menudo but to me,
> much tastier. I'm almost certain it was made from tripe/hog maw/stomach
> and had a sweetened taste. I loved it. (BTW the chicken at Martin's was
> fantastic)

The generic name of the soup is likely to be "sopa de mondongo", or just
"mondongo", and if you look for that, together with "Puerto Rico", you
will find some recipes. None will likely include a sweet ingredient,
though.

You might want to contact Martin's Barbecue at <[email protected]>, the
address found at <http://www.mbbqpr.com/contactenos.html>.

Victor

piedmont wrote:

> I tried to email them at Martin's bbq today but the address is bad. I
> notified their web designer about it. If you go back and feel bold, ask
> them what the meat is in the soup. When we were there the staff had no
> idea or didn't want to say.
>


I'm sure they knew, they just thought it better not to tell you.
They know "nortenos" can be squeamish.

It may have been cabrito (kid/goat) or lechon (baby pig). Years ago
when you drove around the island you'd see lots of signs in the towns
for "lechoncito", roast suckling pig.

When we were in Morocco we had a fantastic dish and the guide wouldn't
tell us what was in it until the next day. What we thought was chicken
was actually pigeon. The flavor was terrific but I'd just as soon not
think about eating pigeon.

gloria p

On Jan 28, 3:06 pm, "gloria.p" <gpues...@comcast.net> wrote:
>
> When we were in Morocco we had a fantastic dish and the guide wouldn't
> tell us what was in it until the next day. What we thought was chicken
> was actually pigeon. The flavor was terrific but I'd just as soon not
> think about eating pigeon.
>
Sounds like the guide understood his audience. He let you enjoy the
dish without letting your cultural biases interfere. Squab was eaten
in Greek and Roman times and has continued to be a prized food up to
the present. If you think of domesticated birds with a controlled
diet, rather than the winged urban rats that come to our present-day
minds, they might seem more attractive. -aem

On 1/28/2010 5:47 PM, Victor Sack wrote:
> piedmont<[email protected]> wrote:
>
>> I was trying to find a soup recipe. I honey mooned December in Puerto
>> Rico and we ate often at a spot called, Martin's Barbecue. They had a
>> great soup which I believe it to be a variation of Menudo but to me,
>> much tastier. I'm almost certain it was made from tripe/hog maw/stomach
>> and had a sweetened taste. I loved it. (BTW the chicken at Martin's was
>> fantastic)
>
> The generic name of the soup is likely to be "sopa de mondongo", or just
> "mondongo", and if you look for that, together with "Puerto Rico", you
> will find some recipes. None will likely include a sweet ingredient,
> though.
>
> You might want to contact Martin's Barbecue at<[email protected]>, the
> address found at<http://www.mbbqpr.com/contactenos.html>.
>
> Victor
Yesss thats it, that's what I had except the Martins BBQ fare had no
vegetables at all, simply meat and a sweet broth. Thanks!

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

"gloria.p" <[email protected]> wrote in message
news:hjt5ag$9u$[email protected]..
> piedmont wrote:
>
snip

> When we were in Morocco we had a fantastic dish and the guide wouldn't
> tell us what was in it until the next day. What we thought was chicken
> was actually pigeon. The flavor was terrific but I'd just as soon not
> think about eating pigeon.
>
> gloria p
>

When my hubby was in the Navy he told me about the 'chicken' they served
them. Two miniscule legs was a serving and even tinier wings, thighs, etc.
It was questioned whether it was 'legal' to use a chicken 'that small' and
he was told 'who said it was chicken'.....apparently, it was alluded to, the
cheif in charge of the galley did not like to be aggrevated by the sea gulls
when ever he went out on deck.....hence the 'smaller than chicken' chicken
parts.

Now this is just a 'story' mind you. The Navy would NEVER feed you sea gull
and call it chicken. Later on, when FBS joined the Navy, and ended up a
Mess Specialist (cook)......he just told his father 'you really DON'T want
to know'.
-ginny

Virginia wrote on Fri, 29 Jan 2010 09:09:16 -0500:


> "gloria.p" <[email protected]> wrote in message
> news:hjt5ag$9u$[email protected]..
>> piedmont wrote:
>>
> snip

>> When we were in Morocco we had a fantastic dish and the guide
>> wouldn't tell us what was in it until the next day. What we thought
>> was chicken was actually pigeon. The flavor was
>> terrific but I'd just as soon not think about eating pigeon.
>>
>> gloria p
>>
> When my hubby was in the Navy he told me about the 'chicken'
> they served them. Two miniscule legs was a serving and even
> tinier wings, thighs, etc. It was questioned whether it was
> 'legal' to use a chicken 'that small' and he was told 'who
> said it was chicken'.....apparently, it was alluded to, the cheif in
> charge of the galley did not like to be aggrevated by
> the sea gulls when ever he went out on deck.....hence the
> 'smaller than chicken' chicken parts.

Somehow I doubt the story about the Navy eating seagull :-) I once shot
and cooked a sea duck and found the meat impossibly fishy.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article <hjuskj$hpd$[email protected]>,
[email protected] says...
>
> Virginia wrote on Fri, 29 Jan 2010 09:09:16 -0500:
>
>
> > "gloria.p" <[email protected]> wrote in message
> > news:hjt5ag$9u$[email protected]..
> >> piedmont wrote:
> >>
> > snip
>
> >> When we were in Morocco we had a fantastic dish and the guide
> >> wouldn't tell us what was in it until the next day. What we thought
> >> was chicken was actually pigeon. The flavor was
> >> terrific but I'd just as soon not think about eating pigeon.
> >>
> >> gloria p
> >>
> > When my hubby was in the Navy he told me about the 'chicken'
> > they served them. Two miniscule legs was a serving and even
> > tinier wings, thighs, etc. It was questioned whether it was
> > 'legal' to use a chicken 'that small' and he was told 'who
> > said it was chicken'.....apparently, it was alluded to, the cheif in
> > charge of the galley did not like to be aggrevated by
> > the sea gulls when ever he went out on deck.....hence the
> > 'smaller than chicken' chicken parts.
>
> Somehow I doubt the story about the Navy eating seagull :-) I once shot
> and cooked a sea duck and found the meat impossibly fishy.

Back in the early 80's, I worked with a group of Asian refugees from the
Vietnam era. Two brothers got arrested when they got caught "hunting"
Pigeons with a BB gun, under the local Highway Bridge. They didn't get
in very much trouble, but they had to stop hunting the birds

In culinary terms, it was probably the most interesting time of my life
and I ate and lived as they for several years. My favorite was the
sticky rice and burnt peppered meat and veggie drippings

Scotty, oh, and those little pointy peppers

"James Silverton" <[email protected]> wrote in message
news:hjuskj$hpd$[email protected]..
> Virginia wrote on Fri, 29 Jan 2010 09:09:16 -0500:
>
>
>> "gloria.p" <[email protected]> wrote in message
>> news:hjt5ag$9u$[email protected]..
>>> piedmont wrote:
>>>
>> snip
>
>>> When we were in Morocco we had a fantastic dish and the guide
>>> wouldn't tell us what was in it until the next day. What we thought was
>>> chicken was actually pigeon. The flavor was
>>> terrific but I'd just as soon not think about eating pigeon.
>>>
>>> gloria p
>>>
>> When my hubby was in the Navy he told me about the 'chicken'
>> they served them. Two miniscule legs was a serving and even
>> tinier wings, thighs, etc. It was questioned whether it was
>> 'legal' to use a chicken 'that small' and he was told 'who
>> said it was chicken'.....apparently, it was alluded to, the cheif in
>> charge of the galley did not like to be aggrevated by
>> the sea gulls when ever he went out on deck.....hence the
>> 'smaller than chicken' chicken parts.
>
> Somehow I doubt the story about the Navy eating seagull :-) I once shot
> and cooked a sea duck and found the meat impossibly fishy.
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Didn't say it was 'gospel' as 17 year old squids will believe most anything
'Cheif' tells them. As for FBS, he was just feeding into his father's
story.
-ginny