Texicali (Texicalli)

“Texicali” (or “Texicalli”) is sometimes a blend of “Texas” and “California.” The term has not been used too frequently, but it shows up as the name of an entertainer, a band, a sandwich, and more. “Texicalli” is the “Sound of Helsinki (Finland).”
 
See also “Mexicali (Mexicalli).”
   
   
Texicali Divas
Well, pop the cork and cut the cake because you’ve won the jackpot with Valerie Johnson and Karen Tyler as the Texicali Divas. These two talented blues belters, whether playing as an acoustic duo or with a full band, put out some of the sauciest blues, gospel, Texas swing and traditional jazz going. The Texicali Divas, put together by request of the board members of the Live Oak Music Festival, have proven to be real crowd pleasers. Whether performing for festivals, concerts, benefits or teaching workshops at elementary schools, these two vibrant women seem to have the stuff to put smiles on faces and rhythm in the hands, feet and hearts of their fans.
     
Google Groups: rec.food.recipes
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From: .(JavaScript must be enabled to view this email address) (Stephanie da Silva)
Date: Sun, 12 Dec 93 5:09:20 CST
Local: Sun, Dec 12 1993 7:09 am
Subject: Logfile
 
19 Nov 1993 13:14:00 -0500 (EST) Texicali Chicken
Thomas Fenske

   
Texicali Chicken
Texicali Chicken
From: Thomas Fenske
Date: Fri, 19 Nov 1993 13:14:00 -0500 (EST)
This is in response to the request for Arroz Con Pollo recipes.  I make this quite often:  it is one of my familiy’s favorites.
 
Serving Size : 6
 
Qty     Measurement     Preparation       Ingredient
—-    —————-    —————-      —————
1-      2-3 LBS       COOKED AND BONED     CHICKEN
1       MED         CHOPPED           ONION
1       MED         CHOPPED           BELL PEPPER
1       t                         SALT
1/4     t                         PEPPER
1 1/2   T                         CHILI POWDER
1/2     t                         cumin
1       16 oz         can             stewed tomatoes
1       t                         oregano
1       t           chopped (or dried)  cilantro (optional)
3       cups         cooked           rice
2       T                         oil
2       t                         corn starch
                                                                   
The chicken can be either boiled or microwaved. Break the cooked and boned chicken into bite sized pieces.  Reserve about one cup of the stock. Saute the onion and pepper in oil until the onion is transluscent. Add the stewed tomatoes and stir.  Add the salt, pepper, chili powder, cumin and oregano and blend thoroughly. When this has started to boil, add the reserved stock (you may substitute one cup of chicken bouilon). Simmer for about 10 minutes, stirring occasionally. Prepare rice according to package directions ( 1 1/2 cups, uncooked). Add the corn starch to a little water and blend.  Add to the tomato mixture and blend well, stirring as it thickens. Add about one half of the chicken and the cilantro while stirring.  When this mixture has thickened, place the rice in a large greased baking dish (9 1/2 x 9 1/2 x 2), spreading it over the bottom. Place the reserved chicken over this and pour the chicken tomato mixture over all. Cover. Thoroughly heat in a microwave oven on high for 6-8 minutes or in a preheated oven (350 F.) for 12-15 minutes.
 
Cook’s Recipes
Texicali Red Beans and Rice
Red beans and rice take a trip down Mexico way in this south of the border variation of a Dixieland classic. Perfect for your next picnic and great with all your favorite barbecued meals.
1 tablespoon vegetable oil
1 small onion, cut into strips
3 cloves garlic, finely minced
2 (15-ounce) cans kidney beans, drained and rinsed
1 (14.5-ounce) can beef broth
1 cup uncooked long grain rice
1 (4-ounce) can diced green chilies
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
 
Heat oil in large skillet. Add onion and garlic; cook until tender. Add broth and water; bring to a boil. Stir in beans, broth, rice, chiles, water, chile powder and cumin. Reduce heat to low; cook for 20 minutes or until rice is tender. Season with salt and ground black pepper. Makes 8 servings.     
 
techsoup
Shelly Stevens’ Holy Mole Texicali Chili
Portions: boatload
Ingredients:
2 very large onions
2 red bell peppers
3 fresh jalapenos
14 cloves garlic
olive oil
1 lrg. And 1 sm. Can tomato paste
1/2 can chipolte chilies in adobo
5 lbs. Ground beef (chili grind)
3 lbs. Chuck roast
3 large cans crushed tomatoes
1 jar mole*
water
4 tbsps Mexican chili powder
3 tbsps Urban Accents Mesa Rosa Chipolte
3 tbsps Mexican oregano
4 tbsps cumin
1 tbsp chipolte chili powder
1 tbsp ancho chili powder
1 large jar salsa
*** Black or red mole will work. I used Cocina Mestiza Mexico Black Mole.
** I used Screamin’ Mimi’s Sweet Hot Salsa      
   
Young’s Pizza (Kingsville, TX) 
He bought into the business as partner in 1974 when Danny moved to Austin, and in 1977, they decided to relocate Young’s to it’s present day location at 625 W. Santa Gertrudis. Scott bought the place “lock, stock, and barrel” in 1980. In 1985, the property Young’s Pizza occupied was purchased from Joel Cavazos, another local businessman. The latest change to the business came in the mid 90’s when Scott and his wife Claudia incorporated Young’s Pizza. Young’s has had several other “firsts” in its very diverse history.  “Hot Patooties, Frozen Yogurt,” and “Gyros” came to Kingsville via Young’s.  The history of Young’s wouldn’t be complete without mentioning the “Texicalli,” a submarine created by Danny young in the eary 70’s.  Young’s Pizza has the honor of being the “Birthplace of the Texicali.” 
 
SANDWICHES
TEXICALI (SM 4.20….......LG 5.20)
This is the one you’ve heard about! Thinly sliced and chopped steak on a sesame seed bun with grilled mushrooms and onions. We add Monterey jack cheese, mayo, and a bit of jalepeno. 
 
HornFans.com
Re: Favorite Sandwich under $10 [re: HornZealot]   
Texicali sandwich at the Texicali Grill. South Austin. Locally owned. Not a chain. Damn fine sandwich.
Steel Shank
1000+ posts
03/01/07 05:43 PM
 
Austin Chronicle
HOME: OCTOBER 4, 2002: FOOD
Mini-Review
BY RACHEL FEIT
Texicalli Grille
534 E. Oltorf, 442-2799; 442-4258
 
Sandwiches like the Greggie ($7.65/$5.75)—a clever arrangement of Canadian bacon, avocado, Swiss, sprouts, and a creamy sauce on a French roll—are salty and spicy, meaty and creamy. Then there’s the Texicalli ($7.45/$5.60)—with thinly sliced grilled steak, sautéed mushrooms, onions, jack cheese, and jalapeños—or the Stromboli ($6.15/$4.65), with roast beef, green peppers, onions, and cheddar. Both are hearty, juicy, and satisfying in that made-in-America sort of way.
 
27 September 1963, Long Beach (CA) Independent, Pomona Handicap (horseracing), pg. C3:
TEXICALI makes debut.
   
2 October 1968, Oakland (CA) Tribune, pg. 20, col. 2:
Did Tiny Tim once sing under another name? (...) He called himself, at various times: Derry Dover, Larry Love, Judas Foxglove, Dollie Dell, and Texicali Tex. His real name is Herberto Buckingham Khaury.