Lime container for coca leaf processing, Colombia, 1st-6th century AD

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Lime container for coca leaf processing, Colombia, 1st-6th century AD
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So take the lime with the coca-leaf and drink it all up?

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I guess limes can vary a lot in acidity, no surprise. When I was younger, me and some other chaps would bite in to lime wedges, then wash it down with Mexican beer. Absolutely delicious, and tasted a lot different than the more ‘American’ approach of squeezing a bit of lime juice in to the bottles. With our approach, the sweetness & tanginess of the limes nicely balanced the beer, which tended to taste skunky on its own. Almost every Mexican beer I’ve tried seems to share that quality.

I didn’t know about the lime addition to coca leaves, though. Interesting. I saw the coca being sold in small bags in shops and markets in Arequipa, but nobody around seemed to have green teeth and gums, hehe.

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Well, that’s rather fascinating. Thanks for explaining.

The folks in North America use it with maize, so it becomes gluey (important for tacos!) and releases the B12.

Mexican and Tex-Mex food is something of a staple around here, so I’m surprised to hear that cooks use lime with maize. I don’t think I’ve ever seen it in any recipe, but maybe that’s kind of a Gringo issue.

In the meantime, here in Brazil people use it for candied pumpkin cubes, so they get a nice and chewy “skin” around the pasty interior.

Oh wow, interesting. I’ll have to see if the Brasilian restaurant nearby is still around. I’ve been quite remiss in not checking them out, sadly. :/

it seems to me that Mexicans and Sicilians love to pour citrus juices over almost everything. Not a bad habit; like you said, that tang does wonders to balance some flavours.

In terms of Mexico, I think that kinda varies by region, but I’m not 100%. In any case, I wish I could do the same, but lime juice tears up my old-man stomach at this point.

(Key) Limes are of course integral to making ceviche & tiradito. Is there a counterpart in Brasil?

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Odds are you already ate it, either as masa harina (the one used for tacos) or as hominy: the maize is cooked in limewater, then washed, then further prepared. It’s just that nowadays odds are you already buy it after it was slaked in lime.

Oh, okay. I’ve only ever made flour / harina from oats, and almost never use corn flour myself. But certainly, I’ve had my share of corn tacos and chips, so now I know!

In case you’re looking for it, the local name is “doce de abóbora”.

Ah. “Sweetness of pumpkin.” Pumpkin dessert. It seems the local place “Batuqui” doesn’t have it, but I’ll keep my eyes open in future.

German Mett, but with beef instead of pork. Still to be served over rye bread, with onion, and some raw yolk.

Interesting. Reminds me of the French version, tartare. Similar sides, and popularly eaten with raw garlic scraped on toast, I believe.

Say, do you ever share your dishes with !cooking@lemmy.world or other cooking community here? I’ve shared a few things in the past, and have a few more dish pics I need to transfer over from my phone…

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OHHHH, lime as in calcium oxide.

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OP

I said, “Doctor… is there nothing I can take!?”

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