Return-Path: Received: from GS37.SP.CS.CMU.EDU by K.GP.CS.CMU.EDU id aa27275; 27 Oct 93 8:46:44 EDT Date: Wed, 27 Oct 93 08:45:54 EDT From: Erik.Seligman@GS37.SP.CS.CMU.EDU To: bovik@GS37.SP.CS.CMU.EDU Xref: gs37.sp.cs.cmu.edu cmu.cs.general:13424 Newsgroups: cmu.cs.general Path: crabapple.srv.cs.cmu.edu!cantaloupe.srv.cs.cmu.edu!anwar From: anwar+@cs.cmu.edu (Anwar Mohammed) Subject: Mexican/Latin American Food Source Followup Message-ID: Sender: news@cs.cmu.edu (Usenet News System) Nntp-Posting-Host: f.gp.cs.cmu.edu Organization: School of Computer Science, Carnegie Mellon Date: Tue, 26 Oct 1993 19:01:41 -0400 Lines: 36 Oh well, I didn't get any replies, so it looks like I'm going mail order. Several of you asked me to post a summary of replies, so here are the mail order companies I use: 1. Frieda's -- for fresh and dried peppers, very popular 800-241-1771 2. Don Alfonso Foods -- All sorts of mexican ingredients (prepared moles, too) & tons of dried chiles...definitely get the catalog. 800-456-6100 3. Mo' Hotta, Mo' Betta -- Mexican and Carribean Salsas and Sauces, they specialize in habanero/scotch bonnet based stuff. Also, a wide variety of various dried and smoked peppers. A really cool illustrated catalog. 800-462-3220 4. CNS Spices -- for california grown habanero/scotch bonnet 909-594-9505 5. Melissa's -- All sorts of fresh and dried peppers, corn husks, tomatillos, and other necessities for mexican/sw cooking. 800-468-7111 The prices are typically better than Reyna, and you don't have to worry about finding something disgusting in your groceries (in addition to what I mentioned in my earlier post, most of their "fresh" serrano and poblano peppers are half-rotted when you buy them). Mark Miller's and Diane Kennedy's cookbooks have listings of other mail order sources. Chile Pepper magazine is a great source for mail order outlets. -anwar "down to my last gram of serious capsicum and I need a fix" -- Anwar Mohammed Voice: +1 412 268 3043 Fax: +1 412 681 5739 ASAP PhD SCS CMU