My mother-in-law can’t bring herself to eat rabbit because she was sure her Dad used to bring home skinned cats and tell her it was rabbit.
As for me, meat’s meat. Try not to be marooned anywhere with me if food might be short.
I recall when we first went to the Philippines, and we were living in southern Mindanao, and one of the people who was a native of a village there asked my mother if she liked cats, and she said, “Yes, I like cats.” And he said, “Me too. They’re very delicious.” My mother was a little surprised.
I love animals…
…usually medium rare! 
I’ve eaten goat, snake, dog, armadillo, buffalo…I’ll try cat at least once!
Animals are yummy.
UPDATE: News interviews have confirmed that the founder of Casa Bonita has acquired the lease for the Tulsa Casa Bonita, and it will be reopened, under a slightly different name, with the original, much higher, food quality.
Harumph. Different is not bad. And we have different traditions here, bhoyo, in our cooking going back to pre-Yanqui days. Hard to believe you lived in Salinas and didn’t feel satisfied with the food, though. A puzzler…
If you feel like it, exactly what dish or ingredient is missing that you find there??
Most animals that we eat are vegetarians; even dogs can life off of a
vegetarian diet. (The big exception is fish, almost all are carnivorous.)
Recently man has been feeding animals to animals that normally would not
have had meat in their diets. The problem with eating non vegetarian
animals is that they concentrate toxins (I bet bald eagle and vulture are
not the healthiest meats to eat.) Cats are defiantly an animal that needs
meat to live and their for would be low on the list of foods that I would try.
It is sad to hear how one person can effect a business that employs
hundreds of people. When I think of the effort that it would take to start a
business and how the franchises take time to grow and earn a name for
themselves, It just seems so strange that it could end up liquidated
because of one person’s actions.
Did he 'ave a Nutria?
ENOLA’S SMOTHERED NUTRIA
Makes 4 Servings
2 tablespoons vegetable oil
1-3 pound nutria, cut in serving pieces
2 tablespoons Enola’s Secret Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth
In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.
Robin
Yay! It’s about time! 
I was pretty well satisfied with it. But you know, I never even saw wheat-flour tortillas or shredded beef in enchiladas until I went to California. Some of the chain restaurants here seem to be more California style. My favorite so far is a little family-style restaurant down to’rds Garland. I could probably just live on their enchiladas if it weren’t for the price of gas.
Every time I see Avanutria’s name, I think:
'Ave a nutria.
No thanks. Already 'ad one.
Actually, yes. Tortillas (with butter…mmmm!) are a breakfast staple, as are beans. And eggs…ever had huevos rancheros? And more varieties of taters than you can imagine…potatoes figure heavily in Latin American cuisines from Mexico on down through South America.
Redwolf
Sabroso!
Chimichangas con papas! Yum! 