01 Katies Kitchen – Mexican Sauce
02 Rogelio Sosa – Vinylika
03 Pierre Henry – Mexique
04 Murcof – Cielo
05 Manuel Rocha Iturbide – Agnus Dei
06 Popol Vuh – Wanderer Through the Night
07 Luis Perez / Ipan In Xiktli Meztli – Ketzalkoatl Yauh Miktlan
08 Muna Zul – Voto de Silencio
09 Lidya Mendoza Y Familia – Mexico En Una Laguna
10 Marimba De La Direccíon De Seguridad Pública De Chiapas – Lagrimas De Alma
11 Eduardo Davidson – Le Chien (El Perro)
12 The Mariachi Brass featuring Chet Baker – Pennsylvania 6-5000
13 Herb Alpert & The Tijuana Brass – El Garbanzo
14 Esquivel – Mucha Muchacha
15 Al Tijuana & His Jewish Brass – Chicken Fat
16 The Mexicali Brass – Mexico A Go Go
17 Enoch Light And The Light Brigade – My Heart Belongs To Daddy
18 The Coasters – Down In Mexico
19 Ernan Roch – Sitting On The Side Of The Ocean
20 Neil Young And Crazy Horse – Cortez The Killer
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Montezuma’s Revenge Chili (Recipe)
In a small saucepan dissolve the following in 2 cups of water:
1 Tbsp. sugar
8 oz. beef consomme
2 tsp. oregano
2 Tbsp. paprika
2 Tbsp. cumin
1 Tbsp. celery salt
7 Tbsp. chili powder
2 Tbsp. MSG
2 tsp. cayenne pepper
1 Tbsp. of mole’paste
When this is dissolved, add the mixture to a 6-quart cooking pot and keep at a light boil.
In a frying pan saute the following ingredients in a little wesson oil:
2 lbs. beef chuck cut in 3/8″ cubes
2 lbs. top round or beef coarsely ground
2 lbs. of port butt medium ground
Add the meat to the 6-quart pot.
Saute the following ingredients in wesson oil:
3 cups of onion finely minced.
2 Tbsp. of fresh garlic finely minced
Add mixture to the pot along with the following:
1 cup of serono peppers chopped
1 can of tomato sauce (20 oz.)
Bring the pot to a boil and then add 1 can of your favorite beer.
Simmer uncovered for about an one and half hours, stirring occasionally. Let it stand for a half hour to skim off excess grease. Thicken with masa harina in warm water to suitable consistency. Cover and let stand one hour before serving.