Origin of the "Stuffy" - really???

Not the way I remember it : " And one of Holguin's signature dishes isn't at all authentic. Decades ago, while making sopaipillas — fried pastries, often served as dessert, sweetened with honey and dusted with powdered sugar — it occurred to Holguin that the crisp, flaky batter would make a great platform for a savory sandwich, stuffed with ground beef (or chicken, roast beef or whatever), cheese, a garnish of fresh vegetables and sauced on request." (from today's article in the C-J) http://www.courier-journal.com/article/ ... 7CHome%7Cs Really??? :

I was the first employee Victor & Dorothy hired when they opened Chico's on Rockford Lane in 1977. Hundred's of "Stuffies" were served well before Mr. "Rey" came into the picture. I was long gone when he started working at Chico's in 1979, but the owners had Stuffies on their menu from the day they opened in the spring of 1977....just sayin...

Doh !!!...Sounds like Mr Rey is busted.

[Robin Garr]

Not the way I remember it : " And one of Holguin's signature dishes isn't at all authentic. Decades ago, while making sopaipillas — fried pastries, often served as dessert, sweetened with honey and dusted with powdered sugar — it occurred to Holguin that the crisp, flaky batter would make a great platform for a savory sandwich, stuffed with ground beef (or chicken, roast beef or whatever), cheese, a garnish of fresh vegetables and sauced on request." (from today's article in the C-J) http://www.courier-journal.com/article/ ... 7CHome%7Cs Really??? :

I was the first employee Victor & Dorothy hired when they opened Chico's on Rockford Lane in 1977. Hundred's of "Stuffies" were served well before Mr. "Rey" came into the picture. I was long gone when he started working at Chico's in 1979, but the owners had Stuffies on their menu from the day they opened in the spring of 1977....just sayin...

And the owners really were from New Mexico - not Mexico, New Mexico - and the food they served at the outset really was "authentic" New Mexican cuisine. They introduced Louisville to chile verde and carne asada and a lot of other really good things.

I've got to say it ... I don't know what Marty had in mind when he wrote that piece, but his understanding of "authenticity" and his odd remarks about it seem a little off kilter and don't really show the kind of deep knowledge of food history and anthropology that are useful tools for a professional food writer.

And the owners really were from New Mexico - not Mexico, New Mexico - and the food they served at the outset really was "authentic" New Mexican cuisine. They introduced Louisville to chile verde and carne asada and a lot of other really good things.

Well, "technically" they were from N. Mexico. Victor was originally from Mexico (I can't remember what region ) - He barely spoke english when they first opened - He would get his kids to ask me questions, etc. I mostly worked with Dorothy. All of the recipes were Victor's Abellita's...

Doh !!!...Sounds like Mr Rey is busted.

yes - someones "pants" are definitely ON FIRE

I can remember going to Chico's on Rockford Ln in the late 70's with my nursing school group and eating stuffies and sopapias...had not thought about that place in years.

Perhaps not the inventor.....but I LOVED his food when I was pregnant with the twins. The special tostada was heaven to my expanding self. The stuffies were super tasty.

Haven't been in over 5 years. I can't even remember how to get there. I'd have to google it.