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| | Mexican cooks keep it real - 09/20/01 (Site not responding. Last check: 2007-10-24) |
 | | The list is courtesy of the Mexicantown Community Development Corp., whose mission is to foster economic development in the Hispanic community of southwest Detroit. |
 | | Today, at his Mexicantown restaurant, Taqueria Mi Pueblo at 7278 Dix, Lopez, 36, says Americans still have a lot to learn about the foods of his country. |
 | | With that, he points to boxes stacked in his kitchen labeled "beef stomach" or tripe, which is actually the lining of beef stomach and is a popular ingredient used in several authentic Mexican dishes, especially tripas tacos, which are made with the crispy, well-seasoned meat. |
| www.detnews.com /2001/food/0110/02/c08-298298.htm (1559 words) |
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