Talk:Hot salt frying

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I have never observed this technique anywhere else in Mexico, although it may be fairly common. User:Theabroma

definitely original research, this material is good but the info should probably be worked in as less of a personal anecdote:

This technique was also observed in San Blas, Nayarit, Mexico, along the zócalo, in July 1991. A vendor had placed a large clay cazuela on top of a 4-legged, waist high charcoal brazier. The cazuela was filled with coarse salt. After the salt became hot, the vendor toasted/fried pepitas, or pumpkin seeds in their shells in the hot salt, stirring them with a slotted spoon. When the seeds were "done", the vendor spooned them into tiny paper bags and sold them to strollers in the zocalo for an afternoon or evening snack.

yEvb0 03:35, 22 June 2007 (UTC)