Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 I agree, Lobo, about the olive oil but the tamale dough needs to have Crisco or some other vegetable shortening or it does not turn out right. I use olive oil in all mexican dishes I make and have never encountered a complaint from anyone who has only know lard in their dishes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2010 Report Share Posted January 18, 2010 I just had a thought. It would be cool for people to post the names and locations of Mexican restaurants that they have eaten in that don't use lard. If you live in or near the state where they are great! If not well if you visit that state you know where to go. Kind of like having a " vegetarian " phone book. lol Jeannie Quote Link to comment Share on other sites More sharing options...
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