One of the most-famous and most-consumed products in Mexico is Valentina hot sauce, a spicy marinade that comes from Jalisco city.
Valentina sauce is present in most Mexican homes and street food stands.
It is used for almost everything, and it is so incredible that it is considered a spicy delight and it is added to their meals.
From potatoes with Valentina hot sauce to vegetables, soup, fish and popcorn, you can use this sauce for everything that comes to your mind.
If you make a trip to Mexico, you may become addicted to this sauce and miss it once you’re back home.
But be careful; although it has a strong flavor and can be use with almost any dish, it must be consumed with precaution, because it can increase gastric juice production and cause gastritis.
That is why we recommend that you enjoy this sauce any time you wish with any meal you would like, but always keep in mind that everything in excess is bad for health.
The HISTORY of VALENTINA HOT SAUCE
The true origin of Valentina hot sauce comes from the 50´s in a sugarcane community in Jalisco.
Gilberto Reyna lived in Tamazuela de Geordiana and he is well known for being the creator of El Torito.
El Torito was a very popular sauce during those days among the people who lived in that area.
Even people from nearby cities used to have that sauce even though it was a homemade recipe only distributed in local stores.
The bottle of this sauce had no trademark and the sauce was bottled in barrels, even though it was very famous and in demand.
The nearby communities did not stop buying this product, and it was then that Manuel Maciel Méndez had a brilliant idea.
Manuel was an ice bar salesman and after noticing how much this product was in demand, he made his entrance into the culinary world.
He proposed preparing recipes of familiar sauces until he created Tamuzala sauce.
This became the predecessor of the Valentina, because both of them have similarities in their ingredients and flavor.
After some combinations, the final product was ready and the family enterprise was created in 1964, which was founded by the creator of the delicious recipe. The enterprise had its headquarters in Guadalajara, Jalisco; and its name was Tamazuela Group, honoring the name of the sauce.
After this important step and how successful it was in the market, other sauces began being derived from the Tamazuela and that was how Valentina was created.
Do you know the proverb: “in Tamazuela a woman is as sweet as its sugarcane, but as brave as its sauce”?
Well, this is precisely where the name comes from, in honor of a brave woman that joined the Mexican army. She was a 17-year-old young woman named Valentina Ramírez Avitia, who in very little time was promoted to first lieutenant. She fought under the pseudonym of Juan Ramírez and dressed as a man until a soldier saw her braids and denounced her, causing her to be discharged.
"I've done numerous reviews of WHITE CASTLE over the Years"
"Nothing comes close to the original Slicer"
"This is very basic. It's not extravagant. It doesn't have a bunch
"You can still taste the meaty flavor the onions"
"Nothing is ever gonna taste as good, if it's frozen"
"Nothing is going to Hold a Candle to a fresh made one at White Castle"
"There's the Candle there. For the expression"
This is the Next Best Thing. We take what we can get"
"There it is, right there"
"Me and the Slider"
WHITE CASTLE SLIDERS
You Can Buy Them Frozen
Yes, as Reviewbrah says, nothing is ever going to taste as good as the fresh thing, and I', sure people who buy White Castle frozen Sliders know that. Most likely, the people who buy them, grew up with them, love and adore them. Maybe they moved away from the North-Eastern part of the United States, where there are White Castle Burger Joints, where the burger (sliders) chain started. They have not grown all over the USA, so people who grew up with them, may have "A Craving," as they say. And if they do, they can send away for frozen ones, and make them at home. Of course they want taste as good as fresh made White Cast;e Sliders inside a White Castle, "we know that." The point is, if you grew up in New York, New Jersey or anywhere there are White Castles, and if you are one who loves them, and you live in California or some other God Forsaken place, you can't get a White Castle, they're not around. You can send away for and buy frozen ones that are shipped to you, wherever it is you may live.
You get the frozen White Castle Slider, heat them up, and dream, and you just pretend that you're at a White Castle as you eat them. Hey they are White Castle, and this is the best you can do. Just use your imagination and Enjoy!
McDonald's original restaurant in California served only hot dogs, hamburgers, cheeseburgers, milkshakes, and the original pre-1960s type of French fries. Today's menu includes numerous other items that have been added through the years. Most standalone McDonald's restaurants offer both counter service and drive-through service, with indoor and sometimes outdoor seating.
Interesting facts: In 1937 Patrick McDonald opens a food and drinks stand called "The Airdrome" on historic Route 66 (now Huntington Drive) near the Monrovia Airport in Monrovia, California, with Hot dogs being the first item sold. In 1940 his sons Richard and Maurice move the building 40 miles (64 km) east to San Bernardino, California, where they open the first McDonald's restaurant, near U.S. Route 66, at West 14th St. and 1398 North E St., on May 15. Its menu consisted of 25 items, mostly barbecue. As was common at the time, they employed around 20 carhops. It became a popular and highly profitable teen hangout. In 1948, after noticing that almost all of their profits came from hamburgers, the brothers closed the restaurant for several months to remodel it and implement their innovative "Speedee Service System", a streamlined assembly line for hamburgers. The carhops are fired, and when the restaurant reopens it sells only hamburgers, milkshakes, and french fries. At 15 cents, the burgers are about half as expensive as at standard diners, and they are served immediately. The restaurant is extremely successful, and its fame spreads by word of mouth. In 1954, entrepreneur and milkshake-mixer salesman Ray Kroc becomes fascinated by the McDonald's restaurant during a sales visit, when he learns of its extraordinary capacity and popularity. Kroc approaches the McDonald brothers, who have already begun franchising, with a proposition to let him franchise McDonald's restaurants outside the company's home base of California and Arizona, with himself as the first franchisee. On March 2, 1955, Ray Kroc founds "McDonald's Systems, Inc." as a legal structure for his planned franchises. On April 15, Kroc opens the ninth McDonald's restaurant in Des Plaines, Illinois. In the following years, Kroc sought franchisees for his McDonald's chain: by 1958, there were 34 restaurants; in 1959, Kroc opened 68 new restaurants, bringing the total to 102 locations; in 2012 McDonald's operates over 35,000 restaurants worldwide.
1 quart Vegetable Oil for Frying (Safflower or Corn Oil)
4 Brioche Buns
1 tablespoon Butter
16 Dill Pickle Slices
Hellman's Real Mayonnaise, or other brand you prefer
Using a large glass or ceramic mixing bowl. Pour in Buttermilk, and add the next 5 ingredients. Mix all together. Place chicken breast in the bowl, submerged in the buttermilk. Place in refrigerator for at least 3 hours, or let marinate overnight.
Place the flour, the cornstarch, Paprika, Salt, Black Pepper, Garlic Powder, and Cayenne Pepper in the bowl and mix thoroughly.
Place the vegetable oil in a medium sized pot. Turn heat up high, and heat oil to frying temperature of 350 degrees.
Remove a chicken breast from the buttermilk, letting excess buttermilk drain off. Add this to the four mixture, coating the breast completely. Remove from bowl and gently press the flour mixture into the breast. Put the breast on a plate and repeat with remaining chicken breasts.
Add the coated chicken, one-by-one to the hot oil. Cook chicken until it is golden brown and cooked through. Remove from oil and place all on paper towels to rest for a few minutes.
Note: You can check if the chicken is fully cooked through, by inserting a small sharp knife in each breast and looking inside to see if it is completely cooked. If it is not, and shows a little sign of rawness in the middle, put back in the hot oil for just 45 seconds or 1 minute, then remove.
Once the chicken breast are completely cooked and resting on the towels, season each breast by sprinkling just a little Salt and Black Pepper over each chicken breast
Melt butter in a small pan.
Toast both sides of each Brioche Bun.
Brush melted butter onto each side of the brioche buns.
To assemble sandwiches, spread a little Mayonnaise on the bottom buns. Place 4 pickles on each bun.
Place a chicken breast on top of each bottom bun, then cover each with the top bun and serve.
Note: If you want to make the Popeye's Spicy Chicken Sandwich, place a 1/2 cup of Mayonnaise in a bowl, and add the desired amount of Hot Sauce that you would like to the Mayo, mix and add to sandwich.
