Comments on: Guest Post: Arizona Pioneer Discovers Mexican Fast Food in 1873!

By: Dovie

Dovie — Mon, 14 Mar 2011 03:35:40 +0000

It was featured on Reading Rainbow I well remember the episode.

By: Researcher

Researcher — Sat, 12 Mar 2011 02:17:10 +0000

When I saw the post title, I assumed you’d discovered a reference to tamales in one of your pioneer diaries. But I am smiling at the thought of a chain of mutton and piki taco restaurants all up and down the route from the Little Colorado to Salt Lake City. (Plus one in Davis County.)

By: kevinf

kevinf — Sat, 12 Mar 2011 00:25:39 +0000

After learning more about piki, it appears that perhaps I have conflated the meat and the piki into one meal. The link that Moniker Challenged posted would appear to indicate that the piki bread was eaten separately. All of that shows the problems with imposing our interpretation on historical events. But I still like my interpretation as the fun one. And I really would like to taste piki at some point.

Thanks, all, for your insightful comments.

By: Researcher

Researcher — Fri, 11 Mar 2011 23:37:42 +0000

I was out of town today (it’s the Philadelphia Flower Show this week) and return to find a discussion of some interest. Piki bread is, as Moniker Challenged mentioned, paper thin. It is a lovely blue-gray color, has a pleasant light corn taste and its texture is something like the sheets of pastry in spanakopita. It’s crackly but not dry. It’s good stuff. My mother brought some made by a friend and fellow temple worker last time she came to visit. What a treat.

The University of Pennsylvania Museum of Archaeology and Anthropology has a permanent display in its Native American Southwest Exhibit showing this little video about making piki. (Watch it! It’s fascinating!)

http://www.youtube.com/watch?v=QqdyRFFtgu8

The video was made by Victoria Spencer and Marlene Sekaquaptewa, who is the daughter of Helen Sekaquaptewa, whose story is told in the book Me and Mine written by Louise Udall. It is a fascinating look into Hopi life. Helen Sekaquaptewa was a notable convert to the church. Her book mentions her uncle or great uncle, Chief Tuba, who was a notable early convert to the church (1860s?), and who shared a number of sacred Hopi traditions that echoed the stories of the Book of Mormon.

By: Ardis E. Parshall

Ardis E. Parshall — Fri, 11 Mar 2011 20:41:43 +0000

Thanks, Curt. Sounds like good home cookin’.

By: CurtA

CurtA — Fri, 11 Mar 2011 20:35:32 +0000

Computer hicupped, here’s the rest:

Fry onions, pepper, meat in oil. Add seasoning and 2 cans tomato sauce. Cook till thick, stirring constantly. Line greased baking dish with half of the mush. Spread the meat mixture and spread the rest of the mush on top. Dot with butter. Bake 375 deg. 30 minutes. (I like the top a with tinges of brown – for crunch). Serves 6-8 or less if I am there when seconds are a tribute to Penny.

By: CurtA

CurtA — Fri, 11 Mar 2011 20:17:34 +0000

Penny’s (Mom’s name) Tamale Pie recipe

1-1/2 c cornmeal
6 cboiling water
1 tsp sat
3 Tbsp Cooking oil
1 medium onion
1 pepper, chopped
1 lb. ground beef
dash pepper
1/2 tsp chili pepper

By: Clark

Clark — Fri, 11 Mar 2011 18:00:49 +0000

After checking the photo, I guess A. Allen wasn’t kidding when he said “rolled out thin, yes as thin as paper.”

I never know what I’m going to learn visiting this blog. I could call it “the fusion of entertainment and enlightenment,” but the phrase is already taken.

By: kevinf

kevinf — Fri, 11 Mar 2011 17:50:26 +0000

Moniker, I just checked your link, and it looks like your Sesame Street trumps my Man Vs. Food, and I have to admit that Mark may be right. They look much more like burritos than tacos. And they look awesome! It’s making me hungry, and I’m still at least two hours to lunch here.

But Ardis, I saw this old daguerreotype of a taco in a second hand shop somewhere once…

By: Ardis E. Parshall

Ardis E. Parshall — Fri, 11 Mar 2011 17:33:27 +0000

You makin’ fun o’ me, kevinf? Hm? I brought you into this blog; I can take you out …

Before Kevin sent this in yesterday, I had just made a batch of cornbread stuffed with jalapenos (and made with about six ingredients I’m not supposed to eat). We’re on the same wavelength.