Classic American West Coast Boxing

[kikibalt]

Interview with Antonio DeMarco
April 2, 2009 by Felipe Leon



Many times, fighters who win their first major fight on a world stage tend to enjoy the fruits of their labors.

Not Antonio DeMarco.

After his dismantling of Almazbek “Kid Diamond” Raiymkulov, DeMarco took a week off and then was right back in the CREA gym run by Romulo Quirarte and his sons, Bobby and Romulo Jr., in the heart of Tijuana, Mexico.

With the win as the semi main event to Darchinyan-Arce and broadcast on Showtime February 7th, DeMarco of Los Mochis, captured the NABO-WBO lightweight title and took a step in his career.

“That fight was a lot tougher than what was seen in the ring the night,” says DeMarco. “But thanks to the preparation and the strategy that we had, we were able to get our hand raised.”

Despite making stoppage of “Kid Diamond” look easy, the once beaten DeMarco (20-1-1, 14 KOs) assures that it wasn’t the case.

“I did have some trouble with his style but we had a strategy, we knew that we had to decipher his style in the beginning rounds,” DeMarco says as he begins to warm up among the forty other fighters cramped in the small gym. “I felt that in the fourth or fifth round I was starting to warm up and I noticed that he was beginning to tire.”

“That is what we worked for. To box him in the early rounds and then to pressure him in the later ones. We knew that he would get tired in the later rounds and we knew that we needed to finish strong.”

But DeMarco is sure to stress that the bout was more won with the work he and his team did in the gym which is located under the stands of the Municipal Sports Complex near the international border with San Diego, CA, than what actually transpired inside the ring of the Honda Center in Anaheim, CA.

“We were very confident in my physical strength and my power. We were very confident on that and we knew that we would come out stronger in the later rounds and be able to stop him.”

“Mochis” as he is affectionally to all those who know him, stands a tall 5′10″ for the lightweight division. A physical attribute he thinks helped against the 5′7″ Raiymkulov.

“I think it was height and my reach that I don’t think he was able to figure out. He had to reach to try to land punches. He would reach a lot and I think he lost control besides I never went toe to toe with him except for the last rounds,” DeMarco recalls. “I think he got confused, I think he thought that I was going to come out brawling from the beginning of the bout and I didn’t.”

DeMarco, 23, who holds fourteen stoppages in his twenty two bouts accepts that at times he has lost his head in fights and opts to tussle when he should box, a trait he and his team decided to control for his first championship bout.

“It did cause me some trouble not to brawl with him. Even here at the gym, getting ready for the fight, there were many times that my trainer Don Romulo would stop me from sparring and tell me what to do and what not to,” he says smiling. “Many people have said that I didn’t throw a lot of punches but it was part of the strategy that we had for that fight.”

Now as the latest champion to walk to the streets of Tijuana, DeMarco puts everything in perspective.

“It means a lot to me, it is my first belt, my first title. More than anything, like I always say, I am do this for my daughter and for my wife. They are a great motivation for me because I know that bigger things are coming,” DeMarco says. “We know that we must go to a higher level. Opportunities have been presented to me and we have to know how to take advantage of them.”

Those opportunities should be at his door step soon, but not soon enough as his promoter at the time of this writing, had not contacted the young fighter with his new assignment.

“I have not gotten any news about my next bout. We are hoping that soon we know when we fight again because I am anxious to get in a ring again.”

“I would choose anybody that my promoter and my trainers choose, I am only the fighter. I am willing to fight anybody.”

Photo by Tom Casino

[Rick Farris]

Looking at a tape of Edwin Valero in action, I feel that he is a bit too crude. There are fans who talk about matching Valero with Humberto Soto, but it is my opinion that he needs to work on his skills and get more seasoning before accepting such a bout.

- Chuck Johnston

Here he is, vs Genaro Trazancos, Valero is what I thought, a crude, wide open fighter without no fineness what so ever.

http://www.youtube.com/watch?v=YAZregpxgAQ

http://www.youtube.com/watch?v=DpJ_dLUNDdk
Vs Vicente Mosquera
Valero goes down

Sloppy, chin up in the air, he throws a right jab and then drags it back to his body low. This guy is just asking to be KO'ed. For comparison, look at another southpaw, Frankie B. Jr. When Frankie jabs (which is often) it goes right out to the target and straight back to his chin, which is nicely protected by his right shoulder. When Junior stings an opponent, he is quick to follow up with a variety punches that come in quick and hard, to the body and head. I'm not trying to pump up Frankie Baltazar Jr. because we already know who he is and what he did, but being a southpaw of similar size, he makes for a good comparison of then and now. The difference is today, a guy with less skills than Frankie can win a world title or two.


-Rick Farris

[Randyman]

Looking at a tape of Edwin Valero in action, I feel that he is a bit too crude. There are fans who talk about matching Valero with Humberto Soto, but it is my opinion that he needs to work on his skills and get more seasoning before accepting such a bout.

- Chuck Johnston

Here he is, vs Genaro Trazancos, Valero is what I thought, a crude, wide open fighter without no fineness what so ever.

http://www.youtube.com/watch?v=YAZregpxgAQ

http://www.youtube.com/watch?v=DpJ_dLUNDdk
Vs Vicente Mosquera
Valero goes down

I see what you mean Frank, Valero leads with his chin and throws roundhouse punches. He has yet to face anyone that can test him. A lot of guys build their reputations on stiffs. A good boxer that won't be intimidated when Valero comes in swinging should be able to land the right hand.

Randy

[kikibalt]

Randy/Rick..How many guys like Valero have we seen in our days of following boxing only to get blown out when they fight a guy that can fight, too many!...

[Randyman]

My wife in her element. Shopping for chiles in Tijuana

Rog, you ever had New Mexico Chiles? we should have Randy get us some.

There is not a food on this good Earth that I enjoy more than New Mexico Chile. Green is my favorite but I like red too. The New Mexico Red is the green chile that has been ripened and sun dried. I am a chile head and there are certainly hotter chiles in the world but none that have better flavor.

The New Mexico Chile, for all practical purposes is akin to the Anaheim but so much more flavorful. New Mexico green chile is the main ingredient in Chile Verde, without exception. Mexican Chile Verde. can be either the green chile or more likely, the Chile Poblano, a slightly sweeter chile, that looks somewhat like a darker, longer bell pepper. Both are good, it's just a matter of taste.


My Father's Chile Verde con Carne

3 lbs Sirloin or round steak
1 dozen Roasted New Mexico chile, peeled, do not remove the seeds.
1 can of Stewed or whole tomatoes, with juices
3-4 Cloves of garlic
Salt and pepper to taste
About one cup of water, to be used as needed.

1. Brown the beef until all the pink is gone. 2. While the meat is browning, mix all the other ingredients in a bowl and mash them all together, not to fine, just a rough mash. My father would wash the empty tomato can and use the open end to cut and mash the chilies, he learned that from his father, my grandfather, Santiago. 3. Once the meat is browned add the chile and enough water to give it a stew like consistency, you don’t want a soup, add the seasoning and cook for a bout 45 minutes, adding water if needed. Simple cooking at it’s best.


Randy De La O’s Chile Verde con Carne
This is my personal recipe that I have made for years. It's always a hit. I hope you enjoy it.

4-5 Pounds Pork shoulder or Beef (chuck or sirloin)
20-25 Green chilies, roasted and peeled
3-5 Garlic cloves, minced
1 Medium onion, medium dice
½ -1 Can of Stewed tomatoes, preferably Mexican style
2 Cups of Broth (See Notes)
¼ TSP of Cumin (Comino)
¼ TSP of Mexican oregano (do not use Italian oregano!)
Salt & Pepper to taste.

1. Brown the meat on medium-high heat, in vegetable oil, in batches if needed, (I use a cast iron Dutch Oven).
2. Return all the meat to the pot and add the garlic and onions, season with salt & pepper, cook for about ten minutes. 3. Add all the remaining ingredients, making sure the broth covers the meat, add a little water if needed. Bring it to a boil, cover and lower the flame and let the meat simmer for 1 ½ hrs, stirring occasionally. Reseason with salt as needed. If the chile is to watery, raise the heat and let it boil uncovered for a few minutes.

NOTES: 1. Use New Mexico green chiles if at all possible. If you do use California Anaheims add half as much hot yellow chilies ( Chile Gueritos), also roasted and peeled. 2. An alternative to cubed beef is to have your butcher give the meat a “Chili Grind”. You can also roast your pork with onions and garlic for about two hours at 350 degrees and then chop and shred the meat, then shorten the cooking time to one hour. Use chicken broth with pork, beef broth with beef. 3. Mexican Tomatillos can be used instead tomatoes. Tomatoes are strictly optional. Sometimes I leave them out for a pure green chile taste.

Roasting the Green Chilies

Roasting green chilies is not as hard as it might seem. I prefer roasting them on a BBQ grill over hot coals, charring the skins throughout the chile. It just takes a few minutes, so be careful. Whether using a grill or a stove top burner, or the broiler , the process remains the same; keep an eye on your chilies, and with a pair tongs turn them frequently to ensure that the chilies roast evenly. As they blacken place them in brown shopping bag or a clean, thick towel and let them steam for about thirty minutes. When they cool you can either peel the skins and use them immediately or freeze them. If you do freeze them leave the skin on, the chilies seem to hold up better. When you do thaw them out, peel the skin before they thaw completely. The skin comes off easier. Whatever you do do not remove the seeds. They are a large part of the green chile flavor.

Roasting the chilies:http://www.zianet.com/focus/chile/chile2.htm

[Randyman]

Randy/Rick..How many guys like Valero have we seen in our days of following boxing only to get blown out when they fight a guy that can fight, too many!...

Let's put it this way. We can't even remember their names anymore. A fighter becomes a good fighter by fighting other good fighters. The way Frankie and Tony did.

Randy

[Rick Farris]

Randy/Rick..How many guys like Valero have we seen in our days of following boxing only to get blown out when they fight a guy that can fight, too many!...

Frank . . .

Here is what WE know: It's only a matter of time.
And my guess is it will be sooner, than later.
Another thought, he's moving up to lightweight.
His power will be less a challnege to 135 pounders, and their power will be a greater challenge for his WIDE OPEN chin to deal with.
In cases such as this, history has taught us . . . It's only a matter of time.

-Rick Farris

[Rick Farris]

Edwin Valero the KO artist
April 1, 2009 by Edgar Gonzalez



Kevin lole from Yahoo sports wrote an awesome piece on Valero.

When you’ve knocked out every man who’s dared to climb between the ropes and fight you, you get used to seeing opponents cower. You get used to the track meet. You recognize the look of fear.

Edwin Valero has seen the look so many times, he probably can’t count them. He’s a puncher of increasing renown, who has knocked out all 24 men he’s faced, including 19 in the first round. He’s become something of a boxing Paul Bunyan, a mythological figure whose power gets more extraordinary with every retelling.

Valero’s boxing skills, though, have been rudimentary at best. He’s never been mistaken for Floyd Mayweather Jr. in the ring, let alone for Willie Pep. A defensive wizard he is not.

And Valero has never really had to face serious fire in return. Most of the men he’s faced have been ducking for cover not long after the opening bell.

He’s almost guaranteed to get some fire back on Saturday, however, when he meets veteran Antonio Pitalua for the vacant WBC lightweight title on a Golden Boy Promotions pay-per-view card at the Frank Erwin Center in Austin, Texas.

Pitalua is 39 and other than for the dinner bell, hasn’t run once in his life. He’ll be off his stool and in Valero’s face about, oh, two seconds after the opening bell.

When he does that is when Valero’s abilities will come into much clearer focus.

Valero is 27 and harbors the notion that he’s the guy who will be able to knock off Manny Pacquiao. Despite the glittering record, though, he hasn’t proven he deserves it.

Pitalua is 46-3 with 40 knockouts and relishes a slugfest. If Valero can withstand the opening onslaught and get himself into the middle portion of the fight, he should roll to victory and be fine.

The problem, though, is that there have been many great punchers in the game who haven’t been able to take much more than a jab themselves. And if you can’t take a punch, you can’t compete with the likes of Pacquiao.

“I know my capacities,” Pitalua said on a recent teleconference. “I can take a punch. I fought my entire career - most of my career - in Mexico. Edwin knows what Mexican fighters bring to the table and I’ve fought all tough fighters. I want to know who has he fought who’s tough? Yes, he can punch, but can he take a punch? And on April 4 we’ll see because I can punch.”

Valero professes respect for Pitalua, who knocked out Jose Armando Santa Cruz in six rounds in his last outing, but insists he’s not concerned by the threat Pitalua brings.

Valero, who is now trained by one-time Oscar De La Hoya trainer Robert Alcazar, isn’t expecting his 25th professional fight to be any different from his first 24. If he can handle a guy who is not afraid of him and who will be in his face trying to knock him out, rather than facing someone afraid of his power and looking to survive, he should collect knockout No. 25 and move toward the kind of fight he’s dreaming of landing.

There’s still a lot that is not known about Valero, though.

“I know what I can do, and I know what Pitalua brings,” Valero said. “And he’s a fighter that on the night of the fight he’s going to roll; he’s going to fall. He’s too slow for me. I’m too fast, I’m too strong for him, and I want to fight the best. He’s a good fighter, but I’m up for bigger and better things.”

What could be next if he gets past Pitalua is a bout with Amir Khan, who recently with the aid of a massive cut stopped Marco Antonio Barrera in the fifth round. But Valero’s record makes him a possible opponent for guys like Pacquiao and Juan Manuel Marquez.

Before he gets those fights, though, he’ll need further medical clearance in the U.S. He suffered a head injury in a 2001 motorcycle accident that caused him to be placed on medical suspension in New York.

All other U.S. jurisdictions honored that suspension until he was examined independently and Texas officials made the call to license him. His new promoter, Top Rank, is soon going to begin the process of getting him licensed in other venues.

“Every fighter that steps in the ring runs a risk of being injured or being hurt,” Valero said. “And I am in no more risk than any other fighter. You know, because of the procedure, because of the surgery that I had - I want to clarify, it was an accident that I had many years ago on a motorcycle. It was very minor [and] it wasn’t what it has been played out to be. It was outside of my brain; it wasn’t that they took my brain out, washed it and put it back in. It was nothing like that.

“It was a vein that erupted and they took care of it. I’ve been to doctors all over the world. I’ve been to Argentina, I’ve been to Panama, I’ve been to Venezuela. I have seen all the best doctors in America. I actually saw the doctor that performed the surgery on Marco Antonio Barrera, Dr. Madrazo, and they’ve all told me the same that I’m clear to fight; that I’m OK; that I don’t run any more risks than any other fighter.”

The risk he faces on Saturday isn’t a medical one; it’s an age-old question that has dimmed many stars throughout the years: Can he take it nearly as well as he can give it?



If he can, a star may be born on Saturday in the shadow of the Texas state capitol.

By Kevin lole from Yahoo sports

Believe me, Team Khan will never challenge Valero (if he wins).

Bennie . . . In this case, I understand Team Khan being concerned over facing anybody who can hit. However, a guy like Khan can get iced by a light hitter, as well. I think if Amir Khan can somehow muster up the courage to get thru that telling first round, he'll end up KOing this Valero. This is one he can win, and it will restore a little confidence, perhaps. If he gets flattened, well, it's only a matter of time before that would have happened anyway. Khan has good speed and can bang, all he needs to beat a guy like Valero is a little a heart. Of course, isn't that always true in a fight?

-Rick Farris

[kikibalt]

My wife in her element. Shopping for chiles in Tijuana

Rog, you ever had New Mexico Chiles? we should have Randy get us some.

There is not a food on this good Earth that I enjoy more than New Mexico Chile. Green is my favorite but I like red too. The New Mexico Red is the green chile that has been ripened and sun dried. I am a chile head and there are certainly hotter chiles in the world but none that have better flavor.

The New Mexico Chile, for all practical purposes is akin to the Anaheim but so much more flavorful. New Mexico green chile is the main ingredient in Chile Verde, without exception. Mexican Chile Verde. can be either the green chile or more likely, the Chile Poblano, a slightly sweeter chile, that looks somewhat like a darker, longer bell pepper. Both are good, it's just a matter of taste.


My Father's Chile Verde con Carne

3 lbs Sirloin or round steak
1 dozen Roasted New Mexico chile, peeled, do not remove the seeds.
1 can of Stewed or whole tomatoes, with juices
3-4 Cloves of garlic
Salt and pepper to taste
About one cup of water, to be used as needed.

1. Brown the beef until all the pink is gone. 2. While the meat is browning, mix all the other ingredients in a bowl and mash them all together, not to fine, just a rough mash. My father would wash the empty tomato can and use the open end to cut and mash the chilies, he learned that from his father, my grandfather, Santiago. 3. Once the meat is browned add the chile and enough water to give it a stew like consistency, you don’t want a soup, add the seasoning and cook for a bout 45 minutes, adding water if needed. Simple cooking at it’s best.


Randy De La O’s Chile Verde con Carne
This is my personal recipe that I have made for years. It's always a hit. I hope you enjoy it.

4-5 Pounds Pork shoulder or Beef (chuck or sirloin)
20-25 Green chilies, roasted and peeled
3-5 Garlic cloves, minced
1 Medium onion, medium dice
½ -1 Can of Stewed tomatoes, preferably Mexican style
2 Cups of Broth (See Notes)
¼ TSP of Cumin (Comino)
¼ TSP of Mexican oregano (do not use Italian oregano!)
Salt & Pepper to taste.

1. Brown the meat on medium-high heat, in vegetable oil, in batches if needed, (I use a cast iron Dutch Oven).
2. Return all the meat to the pot and add the garlic and onions, season with salt & pepper, cook for about ten minutes. 3. Add all the remaining ingredients, making sure the broth covers the meat, add a little water if needed. Bring it to a boil, cover and lower the flame and let the meat simmer for 1 ½ hrs, stirring occasionally. Reseason with salt as needed. If the chile is to watery, raise the heat and let it boil uncovered for a few minutes.

NOTES: 1. Use New Mexico green chiles if at all possible. If you do use California Anaheims add half as much hot yellow chilies ( Chile Gueritos), also roasted and peeled. 2. An alternative to cubed beef is to have your butcher give the meat a “Chili Grind”. You can also roast your pork with onions and garlic for about two hours at 350 degrees and then chop and shred the meat, then shorten the cooking time to one hour. Use chicken broth with pork, beef broth with beef. 3. Mexican Tomatillos can be used instead tomatoes. Tomatoes are strictly optional. Sometimes I leave them out for a pure green chile taste.

Roasting the Green Chilies

Roasting green chilies is not as hard as it might seem. I prefer roasting them on a BBQ grill over hot coals, charring the skins throughout the chile. It just takes a few minutes, so be careful. Whether using a grill or a stove top burner, or the broiler , the process remains the same; keep an eye on your chilies, and with a pair tongs turn them frequently to ensure that the chilies roast evenly. As they blacken place them in brown shopping bag or a clean, thick towel and let them steam for about thirty minutes. When they cool you can either peel the skins and use them immediately or freeze them. If you do freeze them leave the skin on, the chilies seem to hold up better. When you do thaw them out, peel the skin before they thaw completely. The skin comes off easier. Whatever you do do not remove the seeds. They are a large part of the green chile flavor.

Roasting the chilies:http://www.zianet.com/focus/chile/chile2.htm

I won't try that, I'll burn the damn chiles....

[raylawpc]

Hey guys, in two weeks the Mexican ladies in my citizenship class are bringing me some menudo con pata!!

[Rick Farris]

deleted

[raylawpc]

Looking at a tape of Edwin Valero in action, I feel that he is a bit too crude. There are fans who talk about matching Valero with Humberto Soto, but it is my opinion that he needs to work on his skills and get more seasoning before accepting such a bout.

- Chuck Johnston

Here he is, vs Genaro Trazancos, Valero is what I thought, a crude, wide open fighter without no fineness what so ever.

http://www.youtube.com/watch?v=YAZregpxgAQ

http://www.youtube.com/watch?v=DpJ_dLUNDdk
Vs Vicente Mosquera
Valero goes down

I see what you mean Frank, Valero leads with his chin and throws roundhouse punches. He has yet to face anyone that can test him. A lot of guys build their reputations on stiffs. A good boxer that won't be intimidated when Valero comes in swinging should be able to land the right hand.

Randy

My thoughts exactly, Randy! (Great minds think alike, right?) That kid really leads with his face.

[kikibalt]

New York City, 1982.

Frankie, Tony and I were in N.Y.C. for a meeting with Don King, Jimmy Montoya was also there,among others, we had been there for about four days and Jimmy and I were dying for some Mexican food, we went out to fine some, we were walking on one of the avenues when we seen a place with a big sign "Mexican Food-Burritos", we walked in and some Puerto Ricans are running the joint, we turn right around and walked out, we walked another block and we see an Italian place, we decided to go in and have some spaghetti and meatballs, we sat down and ordered, as we're sitting waiting for our food we could hear voices coming for the back of the place, I got up and walked to the back to check it out, there were about 4-5 guys shooting pool.
"Just some guys shooting pool" I said to Jimmy.
While we were eating Jimmy asked me if I had any money on me.
"I got some, why?"
"Lend me forty bucks" he said.
When we finish eating we walked back to where the guys were shooting pool, Jimmy asked if he could play.
"Sure, but we play for money" said one .
"That okay" said Jimmy.
after 2-3 game Jimmy is down to his last ten bucks, he puts the ten bucks on one last game, he won the game.
"I want a rematch" the guy tells Jimmy.
"Sure, Jimmy said.
Jimmy beats him again, two more games and the dude is broke.
Another guy plays Jimmy, Jimmy breaks him too after a few games
Now the first guy is on the phone, twenty minutes or so later a guy walks in with a stick in a real nice case.
He gets it on with Jimmy, while Jimmy is playing this guy the first one is getting drunk.
Jimmy breaks this one too after a few games, by this time the first guy is stinking drunk, he could barely stand up, but he walked up to Jimmy and says to Jimmy.
"You're good, but you drink too f*#king much"...
Jimmy won eight hundred bucks, he played and won with my forty bucks, so I got four hundred bucks...

[Rick Farris]

New York City, 1982.

Frankie, Tony and I were in N.Y.C. for a meeting with Don King, Jimmy Montoya was also there,among others, we had been there for about four days and Jimmy and I were dying for some Mexican food, we went out to fine some, we were walking on one of the avenues when we seen a place with a big sign "Mexican Food-Burritos", we walked in and some Puerto Ricans are running the joint, we turn right around and walked out, we walked another block and we see an Italian place, we decided to go in and have some spaghetti and meatballs, we sat down and ordered, as we're sitting waiting for our food we could hear voices coming for the back of the place, I got up and walked to the back to check it out, there were about 4-5 guys shooting pool.
"Just some guys shooting pool" I said to Jimmy.
While we were eating Jimmy asked me if I had any money on me.
"I got some, why?"
"Lend me forty bucks" he said.
When we finish eating we walked back to where the guys were shooting pool, Jimmy asked if he could play.
"Sure, but we play for money" said one .
"That okay" said Jimmy.
after 2-3 game Jimmy is down to his last ten bucks, he puts the ten bucks on one last game, he won the game.
"I want a rematch" the guy tells Jimmy.
"Sure, Jimmy said.
Jimmy beats him again, two more games and the dude is broke.
Another guy plays Jimmy, Jimmy breaks him too after a few games
Now the first guy is on the phone, twenty minutes or so later a guy walks in with a stick in a real nice case.
He gets it on with Jimmy, while Jimmy is playing this guy the first one is getting drunk.
Jimmy breaks this one too after a few games, by this time the first guy is stinking drunk, he could barely stand up, but he walked up to Jimmy and says to Jimmy.
"You're good, but you drink too f*#king much"...
Jimmy won eight hundred bucks, he played and won with my forty bucks, so I got four hundred bucks...

Frank . . . that's a great story. I have a new respect for Jimmy Montoya.


-Rick

[kikibalt]

New York City, 1982.

Frankie, Tony and I were in N.Y.C. for a meeting with Don King, Jimmy Montoya was also there,among others, we had been there for about four days and Jimmy and I were dying for some Mexican food, we went out to fine some, we were walking on one of the avenues when we seen a place with a big sign "Mexican Food-Burritos", we walked in and some Puerto Ricans are running the joint, we turn right around and walked out, we walked another block and we see an Italian place, we decided to go in and have some spaghetti and meatballs, we sat down and ordered, as we're sitting waiting for our food we could hear voices coming for the back of the place, I got up and walked to the back to check it out, there were about 4-5 guys shooting pool.
"Just some guys shooting pool" I said to Jimmy.
While we were eating Jimmy asked me if I had any money on me.
"I got some, why?"
"Lend me forty bucks" he said.
When we finish eating we walked back to where the guys were shooting pool, Jimmy asked if he could play.
"Sure, but we play for money" said one .
"That okay" said Jimmy.
after 2-3 game Jimmy is down to his last ten bucks, he puts the ten bucks on one last game, he won the game.
"I want a rematch" the guy tells Jimmy.
"Sure, Jimmy said.
Jimmy beats him again, two more games and the dude is broke.
Another guy plays Jimmy, Jimmy breaks him too after a few games
Now the first guy is on the phone, twenty minutes or so later a guy walks in with a stick in a real nice case.
He gets it on with Jimmy, while Jimmy is playing this guy the first one is getting drunk.
Jimmy breaks this one too after a few games, by this time the first guy is stinking drunk, he could barely stand up, but he walked up to Jimmy and says to Jimmy.
"You're good, but you drink too f*#king much"...
Jimmy won eight hundred bucks, he played and won with my forty bucks, so I got four hundred bucks...

Frank . . . that's a great story. I have a new respect for Jimmy Montoya.


-Rick

Rick...Jimmy can shoot a mean game of pool, I already knew this at the tine we were in N.Y.

[dagosd2000]

My wife in her element. Shopping for chiles in Tijuana

Rog, you ever had New Mexico Chiles? we should have Randy get us some.

There is not a food on this good Earth that I enjoy more than New Mexico Chile. Green is my favorite but I like red too. The New Mexico Red is the green chile that has been ripened and sun dried. I am a chile head and there are certainly hotter chiles in the world but none that have better flavor.

The New Mexico Chile, for all practical purposes is akin to the Anaheim but so much more flavorful. New Mexico green chile is the main ingredient in Chile Verde, without exception. Mexican Chile Verde. can be either the green chile or more likely, the Chile Poblano, a slightly sweeter chile, that looks somewhat like a darker, longer bell pepper. Both are good, it's just a matter of taste.


My Father's Chile Verde con Carne

3 lbs Sirloin or round steak
1 dozen Roasted New Mexico chile, peeled, do not remove the seeds.
1 can of Stewed or whole tomatoes, with juices
3-4 Cloves of garlic
Salt and pepper to taste
About one cup of water, to be used as needed.

1. Brown the beef until all the pink is gone. 2. While the meat is browning, mix all the other ingredients in a bowl and mash them all together, not to fine, just a rough mash. My father would wash the empty tomato can and use the open end to cut and mash the chilies, he learned that from his father, my grandfather, Santiago. 3. Once the meat is browned add the chile and enough water to give it a stew like consistency, you don’t want a soup, add the seasoning and cook for a bout 45 minutes, adding water if needed. Simple cooking at it’s best.


Randy De La O’s Chile Verde con Carne
This is my personal recipe that I have made for years. It's always a hit. I hope you enjoy it.

4-5 Pounds Pork shoulder or Beef (chuck or sirloin)
20-25 Green chilies, roasted and peeled
3-5 Garlic cloves, minced
1 Medium onion, medium dice
½ -1 Can of Stewed tomatoes, preferably Mexican style
2 Cups of Broth (See Notes)
¼ TSP of Cumin (Comino)
¼ TSP of Mexican oregano (do not use Italian oregano!)
Salt & Pepper to taste.

1. Brown the meat on medium-high heat, in vegetable oil, in batches if needed, (I use a cast iron Dutch Oven).
2. Return all the meat to the pot and add the garlic and onions, season with salt & pepper, cook for about ten minutes. 3. Add all the remaining ingredients, making sure the broth covers the meat, add a little water if needed. Bring it to a boil, cover and lower the flame and let the meat simmer for 1 ½ hrs, stirring occasionally. Reseason with salt as needed. If the chile is to watery, raise the heat and let it boil uncovered for a few minutes.

NOTES: 1. Use New Mexico green chiles if at all possible. If you do use California Anaheims add half as much hot yellow chilies ( Chile Gueritos), also roasted and peeled. 2. An alternative to cubed beef is to have your butcher give the meat a “Chili Grind”. You can also roast your pork with onions and garlic for about two hours at 350 degrees and then chop and shred the meat, then shorten the cooking time to one hour. Use chicken broth with pork, beef broth with beef. 3. Mexican Tomatillos can be used instead tomatoes. Tomatoes are strictly optional. Sometimes I leave them out for a pure green chile taste.

Roasting the Green Chilies

Roasting green chilies is not as hard as it might seem. I prefer roasting them on a BBQ grill over hot coals, charring the skins throughout the chile. It just takes a few minutes, so be careful. Whether using a grill or a stove top burner, or the broiler , the process remains the same; keep an eye on your chilies, and with a pair tongs turn them frequently to ensure that the chilies roast evenly. As they blacken place them in brown shopping bag or a clean, thick towel and let them steam for about thirty minutes. When they cool you can either peel the skins and use them immediately or freeze them. If you do freeze them leave the skin on, the chilies seem to hold up better. When you do thaw them out, peel the skin before they thaw completely. The skin comes off easier. Whatever you do do not remove the seeds. They are a large part of the green chile flavor.

Roasting the chilies:http://www.zianet.com/focus/chile/chile2.htm

Yup. When I think of Randy I think of food. Buen Hecho amigo.

[dagosd2000]

Hey guys, in two weeks the Mexican ladies in my citizenship class are bringing me some menudo con pata!!

After that,we'll refer to you as Tomas

[Randyman]

Hey guys, in two weeks the Mexican ladies in my citizenship class are bringing me some menudo con pata!!

Tom, if it's made right you are in for a treat. Menudo is somewhat of an acquired taste. Enjoy!!

Randy

[Randyman]

New York City, 1982.

Frankie, Tony and I were in N.Y.C. for a meeting with Don King, Jimmy Montoya was also there,among others, we had been there for about four days and Jimmy and I were dying for some Mexican food, we went out to fine some, we were walking on one of the avenues when we seen a place with a big sign "Mexican Food-Burritos", we walked in and some Puerto Ricans are running the joint, we turn right around and walked out, we walked another block and we see an Italian place, we decided to go in and have some spaghetti and meatballs, we sat down and ordered, as we're sitting waiting for our food we could hear voices coming for the back of the place, I got up and walked to the back to check it out, there were about 4-5 guys shooting pool.
"Just some guys shooting pool" I said to Jimmy.
While we were eating Jimmy asked me if I had any money on me.
"I got some, why?"
"Lend me forty bucks" he said.
When we finish eating we walked back to where the guys were shooting pool, Jimmy asked if he could play.
"Sure, but we play for money" said one .
"That okay" said Jimmy.
after 2-3 game Jimmy is down to his last ten bucks, he puts the ten bucks on one last game, he won the game.
"I want a rematch" the guy tells Jimmy.
"Sure, Jimmy said.
Jimmy beats him again, two more games and the dude is broke.
Another guy plays Jimmy, Jimmy breaks him too after a few games
Now the first guy is on the phone, twenty minutes or so later a guy walks in with a stick in a real nice case.
He gets it on with Jimmy, while Jimmy is playing this guy the first one is getting drunk.
Jimmy breaks this one too after a few games, by this time the first guy is stinking drunk, he could barely stand up, but he walked up to Jimmy and says to Jimmy.
"You're good, but you drink too f*#king much"...
Jimmy won eight hundred bucks, he played and won with my forty bucks, so I got four hundred bucks...

Frank . . . that's a great story. I have a new respect for Jimmy Montoya.


-Rick

Rick...Jimmy can shoot a mean game of pool, I already knew this at the tine we were in N.Y.

Takes some balls too, to go into another town, walk into the pool hall and walk away with their money.

Randy

[dagosd2000]

KEEP IT TO YOURSELF

I don't like being preached at when it comes to religion. The reason is the guy preaching at me wants me to keep the faith HIS way. Religion is a personal thing with me. I don't go to church here anymore. When I was a kid in Chicago I went to Catholic school. Was an altar boy. Communion. I was deeply into the Catholic church. I even had a vision once. Please,I'm not making light of all this. There's no tongue in cheek.

But like I said,I don't go to church anymore here. So I won't preach to you why. I don't care if you see it my way.It means nothing to me. Since I've been married and going to Michoacan on a regular basis,my re entering the church has come to fruit. It's comfortable for me. A country almost all Catholic and I've never been preached at. Mass at the Virgin Of Guadalupe Church,a block from our home in Jiquilpan, is everyday. The priest reads Mass twice a day, everyday. I watch people saunter by coming and going. It's a slow walk. A peacefull walk. A humble little journey. The church gong slowly swings back and forth ringing that big iron sound. At midnight it rings the Ave Maria. It's beautifull to here. A block away seems like a thousand miles. I feel comfort when I hear the sound. Safe when I'm alone with my thoughts.I'll be going again when I go down there. Sometimes a Mass. Sometimes I go when no one else is inside. Kiko,the simple kid whose mother died last year ,is always around. It's cool and the light is not too bright inside the church. Sometimes I lose track of time in there.

I'll be going back to Jiquilpan in September. I'll go to the church .That's for sure. Did I say I'll go alone? Kiko will be around somewhere.

[dagosd2000]

Kiko

[dagosd2000]

Brian
Check your PM

[raylawpc]

Hey guys, in two weeks the Mexican ladies in my citizenship class are bringing me some menudo con pata!!

Tom, if it's made right you are in for a treat. Menudo is somewhat of an acquired taste. Enjoy!!

Randy

Apparently its made in different ways, depending on where you are from in Mexico. One of the ladies asked me if I wanted "red" menudo or "white" menudo. The sause in the photos posted by Frank and Roger looks read, so I said "red."

[kikibalt]

Hey guys, in two weeks the Mexican ladies in my citizenship class are bringing me some menudo con pata!!

Tom, if it's made right you are in for a treat. Menudo is somewhat of an acquired taste. Enjoy!!

Randy

Apparently its made in different ways, depending on where you are from in Mexico. One of the ladies asked me if I wanted "red" menudo or "white" menudo. The sause in the photos posted by Frank and Roger looks read, so I said "red."

"RED"

[dagosd2000]

New York City, 1982.

Frankie, Tony and I were in N.Y.C. for a meeting with Don King, Jimmy Montoya was also there,among others, we had been there for about four days and Jimmy and I were dying for some Mexican food, we went out to fine some, we were walking on one of the avenues when we seen a place with a big sign "Mexican Food-Burritos", we walked in and some Puerto Ricans are running the joint, we turn right around and walked out, we walked another block and we see an Italian place, we decided to go in and have some spaghetti and meatballs, we sat down and ordered, as we're sitting waiting for our food we could hear voices coming for the back of the place, I got up and walked to the back to check it out, there were about 4-5 guys shooting pool.
"Just some guys shooting pool" I said to Jimmy.
While we were eating Jimmy asked me if I had any money on me.
"I got some, why?"
"Lend me forty bucks" he said.
When we finish eating we walked back to where the guys were shooting pool, Jimmy asked if he could play.
"Sure, but we play for money" said one .
"That okay" said Jimmy.
after 2-3 game Jimmy is down to his last ten bucks, he puts the ten bucks on one last game, he won the game.
"I want a rematch" the guy tells Jimmy.
"Sure, Jimmy said.
Jimmy beats him again, two more games and the dude is broke.
Another guy plays Jimmy, Jimmy breaks him too after a few games
Now the first guy is on the phone, twenty minutes or so later a guy walks in with a stick in a real nice case.
He gets it on with Jimmy, while Jimmy is playing this guy the first one is getting drunk.
Jimmy breaks this one too after a few games, by this time the first guy is stinking drunk, he could barely stand up, but he walked up to Jimmy and says to Jimmy.
"You're good, but you drink too f*#king much"...
Jimmy won eight hundred bucks, he played and won with my forty bucks, so I got four hundred bucks...

Part of the art of the hustle is to let the other guy win at first,then double the ante when the other guy thinks he can walk over you. It's called the "hook".

I was never any good at the game,but I'd like to sit in the pool room downtown and watch the sailors get hustled by guys that looked like hobos.