Skip to content

Nativo

A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).

A historical recipe

One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Buy a dozen tortillas and put on a tin in the oven to keep warm.
  2. Remove veins and seeds from a half-dozen chile peppers and boil them with a small onion and a clove of garlic until all are soft.
  3. Press through a colander, with the water in which they were boiled and return the sauce to the stove to keep hot.
  4. Tear three heads of lettuce into bits, cover with a French dressing and mix with it a cupful of chopped olives and six hard-boiled eggs, chopped.
  5. Drop each tortilla in hot lard for a minute, then in the sauce;
  6. place on a hot platter and put a big spoonful of the salad mixture in the center.
  7. Sprinkle generously with grated cheese and fold over one side, and roll.
  8. When all are ready pour over the remaining sauce and serve hot.