I found some parisa today in Bandera. It has been probably 10 years since I've had any. I remember it being a tradition bird and deer hunting.

Am I the only one?

Never heard of it.

Looked it up.

Now I want about 5 pounds of it.

$240 Worth of Pudding said:

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Never heard of it.

Looked it up.

Now I want about 5 pounds of it.

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Same. Will have to make some soon.

This sounds good.

All I know is that it has raw hamburger meat in it and people from Castroville and Hondo love it. Never could get over the fact it was raw hamburger to try it.

Parisa: A Medina County Delicacy
Day trips in South Texas

JUNE 2018

If it looks like raw hamburger meat to you, you are close. But you are also so, so far. There is more to parisa than meets the eye, and you'll know that when it hits your palate.
https://texascooppower.com/parisa-a-medina-county-delicacy/

It's not raw. It's dry cured. Did you even read the story at your own link?

It's great with Saltines and beer!!!

I always chuckle when I see this topic come up.

About 10 years ago I was going through Hondo with a coworker on a work trip. He hunted out there and swore by this stuff he referred to as "wild hog ceviche". So we stopped for him to get some.

Within an hour or two of his first bite he was s***ting his guts out for about 3 days.

$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Cured w lime/lemon…. Palatable only by the chosen people of God's country

Chetos said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Cured w lemon…. Palatable only by the chosen people of God's country

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God bless Alsace Lorraine for sending it's people over.....

make mine with deer meat and as mentioned above its fantastic with beer and crackers.

I buy it at Schotts in helotes on Fridays on the way back to my house in Bandera lol. I get them to cut into a half pound and it's gone by time i get home. I haven't tried the 2 gringos version in Bandera yet.

Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

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The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

As a resident Alsatian descendant, I must demand that you drive the extra 20 mins south to Medina County. Parisa should only be purchased in D'Hanis, Hondo or Castroville. Write your local state rep…this should be a law.

We used to go to D'Hanis every year for the New Year's Eve dance at the Catholic church. The old timers always had it and it was good.

Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

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The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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Are you Dirk Benedict's character Kyle from "Ruckus"?

I didn't grow up anywhere near the area, but had Parisa for the first time a few years ago made with venison and beef and it was amazing. I mentioned it to a friend who is from Hondo and they were shocked I knew about it, let alone loved it.

maroon barchetta said:

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Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

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The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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Are you Dirk Benedict's character Kyle from "Ruckus"?

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It comes from living in the jungle for 8 months.

Rattler12 said:

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maroon barchetta said:

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Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

---

The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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Are you Dirk Benedict's character Kyle from "Ruckus"?

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It comes from living in the jungle for 8 months.

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So, "yes".

Never heard of it or had it but I love steak tartare so I'm 100% down to try it from a reputable source.

Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

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It's not dry cured

---

Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

---

The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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From the posted article:
"Parisa is a cured meat mixed with cheese, peppers, onions and spices. It's normally cured with lemon juice."

Christ, the Encyclopedia Browns on this board are getting worse by the year.

$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

---

It's not dry cured

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Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

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The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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From the posted article:
"Parisa is a cured meat mixed with cheese, peppers, onions and spices. It's normally cured with lemon juice."

Christ, the Encyclopedia Browns on this board are getting worse by the year.

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I squeeze lemon juice on my fish and put it in my UNSWEETENED tea .... I didn't know I was eating cured fish and drinking cured tea. Too much time in the jungle.

Prefer it with a scoops Frito vs saltine...

Alvarez Food Mart in Hondo is my favorite place to get it. A pound doesn't last long.

Dziuk's has been my go to over the years on the way to dove fields.

Frio county here but married a Medina county girl. Primos on the west side of Hondo is good. Dzuiks is good also. It's a family staple at holidays around our house. Have even taken it to CO on our family ski trip.

Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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Rattler12 said:

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$240 Worth of Pudding said:

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It's not raw. It's dry cured. Did you even read the story at your own link?

---

It's not dry cured

---

Sorry. Force of habit when discussing cured meats. It's not dry cured, but it IS cured which means it's not raw which was the whole point.

---

The acid in the lemon juice tenderizes the HB, darkens it (it may look cooked) and may inhibit bacteria growth for a short while but it's not cured meat. It's still raw hamburger meat. Very tasty raw hamburger meat but raw none the less. Raw hamburger meat is pretty tasty with just some garlic salt and pepper mixed in. Been eating it for 65 + years with no ill effects.....yet....knock on wood.......

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From the posted article:
"Parisa is a cured meat mixed with cheese, peppers, onions and spices. It's normally cured with lemon juice."

Christ, the Encyclopedia Browns on this board are getting worse by the year.

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I squeeze lemon juice on my fish and put it in my UNSWEETENED tea .... I didn't know I was eating cured fish and drinking cured tea. Too much time in the jungle.

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Apparently the jungle didn't teach you the difference between squeezing lemon on something and consuming it immediately vs letting the acid "cook" the meat ala ceviche and in this case Parisa.

Comanche said:

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Dziuk's has been my go to over the years on the way to dove fields.

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Yessiree Dzuik's Parisa is fantastic, especially with the fresh jalapeño.

Glad to see im not the only one. Fwiw, the Alsastian dried sausage is a treat. Not many people know about it.

Comanche said:

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Dziuk's has been my go to over the years on the way to dove fields.

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Grabbed a 1/4 lb from Dziuk's Saturday. Drove by today to reload and they were closed.

Alvarez Meat Market in Hondo is a hidden secret (I should know, I grew up there and remember buying the parisa there when it was Hernandez Meat Market. Thankfully the parisa recipe transferred with the sale). They make a cheese-free version which I really like.

To say that parisa is cured is a bit of a misnomer. The acid and salt do slow down the growth of bacteria, but not enough to say that it's cured. It has a relatively short shelf life (2-3 days) before you need to toss it. Fortunately, if you have a bunch left, you can make it into patties and make a damn good pepper steak.

The original Julio's in Del Rio used to sell the best.

No thank you. You can have my share.