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Aug 16, 2006 03:08 AM

What are enmoladas, entomatadas, and enfrijoladas?

I encountered these on the menu of a local Oaxacan restaurant and wasn't sure the owner would be able to describe them all in detail -- how do they differ? Other words on the menu I didn't understand: chapulines, campechana, botana aguachile?

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  1. chapuline is a grasshopper...that was my grandfather's pet name for me as a little girl because I used to hop around a lot.

    Grasshoppers on a menu...yummy!! *eek*

    1. Basically it's a difference in how the tortillas are prepared:

      enmoladas are rolled in a mole sauce;

      entomatadas Oaxaqueñas are tortillas in a Oaxacan dry-roasted tomato sauce (typically on a comal);

      enfrijoladas fried tortillas with beans and sauce

      And I think that Campechana is some type of mixed seafood similar to ceviche.

      A botana is a snack/appetizer

      1. Think "enchilada," which in its basic form is a tortilla dipped in chile sauce, folded in quarters and served with a little onion and a tiny spot of cheese.

        So using the same format, en-mol-ada is a tortilla dipped in mole. en-tomat-ada = tomato sauce. En-frijol-ada = dipped in thinned beans.

        Campechana is a mixed seafood cocktail in the style of a Campeche woman.

        Botana aguachile - some kind of appetizer, probably a shrimp cocktail, with chiles de agua - these typical Oaxacan small green chiles.

        Chapulines are fried tiny grasshoppers with chile salt that are as common in Oaxaca as potato chips are here.

        1 Reply
        1. re: Snackish

 your 'plaination as it's memorable!

        2. Aguachile is boiled shrimp floating in green chile sauce with onions and cilantro... it's sold by the pound at my local grocery store, in the same display as the cremas, the yoghurts and the arroz con leche. "Botana", while it means "snack", means in this case an appetizer-sized portion.

          1 Reply
          1. re: Das Ubergeek

            The explanation here was great by snackish. I live here in Oaxaca and trust me the reply above - das ubergeek - is wrong. a chile de agua is a thin skinned local chili - green to yellowish green. It is used much more for chili rellanos here in Oaxaca than the northern use of poblano chilis. They are about 4 inches long and chubby but not as round as a bell pepper. They are hotter than a poblano but not terribly so. After getting us to them, a chili rellano with the poblano taste too much like a stuffed green pepper.