rancho_gordo

That's funny- when my friends and I caught it we always thought there was something going on with him and his young buck assistant. There was always something kind of pervy about him to me. I "came of age" in the kitchen with the Julia Child and Company era, followed by Pepin. By the time FG came on, I was very confused about his appeal. Both his apperance and personality were unattractive. He was incredibly patronizing and took a stance that seemed to say everything anglo-centric was bad and everything foreign was good. But it was a glossed-over supeficial look at the exotic and foreign. Still, I worked with a younger guy who said he and his girlfriend really liked him and they started getting excited about food from him.

I'm a lover not a fighter! The comment was made: I was just pointing out that the Caeser was first made in Mexico. So was the Martini invented in Key West? I think I'm on topic and not particpating in a Martini war.

Isn't the Caeser Salad from Mexico?

That made me laugh! I wonder if a flour "enchilada" isn't a point of reference rather than a literal dish. Both are folded and stuffed (normally). Maybe someone describing burritos used "enchiladas" to describe them. It doesn't sound very appealing to me. On the other hand, I've noticed, the more I learn about Mexican food the more I realize there are very few, if any, absolutes. Mexican cooks love variations and I've learned to try and keep an open mind when I hear of something I feel is a mistake.

Teparys are great. they taste earthy. They look like lentils but they don't fall apart. They remain chewy and creamy at the same time. And they're drought tolerant. Plus higher in protein and fiber. Everybody wins!

Despite the advice given here at different times, I agree with Jaymes. It's free soup! Pot Liquor is a gift. Poach eggs with it, make enfrijoladas (instead of a chile sauce, dip tortillas in the pot liquor), make rice with it, etc. But it depends on the bean, too. Some don't have such a swell broth, others are incredible.

Burritos (by West Coast standards) are steamed or grilled white flour tortillas. We don't have anything called a burro that I've ever seen. An enchilada is dipped in fat and then dipped in a chile sauce (hence enchilada), or sometimes in the reverse order. It is then stuffed (or not) and rolled. Has anyone done this with a flour tortilla?

I can't find a single reference to a burro in any of my Mexican books! And very few references to flour tortillas at all. I have a book from Tucson called El Charro Cafe and she mentions a burro as a burrrito made from a 14-18 inch tortilla (as opposed to a 10 or 12 inch). But her description is of a self-enclosed, meat and salsa filled tube, not an enchilada. Could it be that burros as flour tortilla enchiladas are a Texas original? Enchilada would mean that the tortilla is "chile'ed" so to speak so I'm assuming we're talking about different things.

Aren't regional differences a hoot? Here (California) a burritto (or cylandrical God), is a large flour tortilla filled with rice, beans, meat and salsa, plus many variations. I don't believe you find these in most parts of Mexico unless there are many gringoes, like fajitas. A taco is with a corn tortilla (or better, 2 small corn tortillas), and filling. A taco dorado is often served with drier fillings and the tortilla is gently fired in corn oil. I once heard someone describe making enchiladas with flour tortillas and I find that pretty odd. It would seem the tortilla would fall apart or get gummy, at best. But there must be a lot of corn tortilla-eater in TX as well as flour folks. I know a brand of corn tortillas we get here actually comes from TX!

I would but I have a feeling Fifi and Toliver are going to put me out of business! (I hate emoticons, but sometimes they really are vital!)

There are a number of peppers from Oaxaca but I think everyone wants the Passila and since it's smoked, seed germonation is unlikely. But your links correct that. Good sleuthing! The Gourmet Sleuth link looks good. That's a very good price, too! The Ebay link seems fine, too. If someone orders them, let us know the quality.

There's probably little demand for them. I brought mine back myself from chiles I ate. (Burp). Remind me at the end of summer and I'll try and save some for you. One day... hopefully soon. I'm in a much less cranky mood today! Now if only the price of tequila would go back down...

My new batch of chilhuacles are germinating now, almost at 100% (I take these things personally). Even more importantly, I think I have a source for those Oaxacan pasillasa and should have them within a month or so, but they are imported, not mine. Chipotles are fine but I sell many dried peppers at farmers markets and there's a typical customer, usually a guy with classic yuppie trappings. He sees my burlap bags full of fresh, pliable anchos, de Arbols, cascabels, etc and only wants to know if I have chipotle, or "that smoky one". He knows sh*t from a tree but thinks he's an expert because he knows what chile this is. I try and talk to him about chiles but he's only interested in chipotles. I imagine he is the type that has caused my beloved tequila to be so expensive and cigars so costly. If this were an occasional occurence, I could live with it, but this "guy" shows up as many customers throughout the day and frankly it's heartbreaking. But then someone will come up and see my papaloquelite and exlaim they've been looking for this for years after seeing it in cookbooks and all is well with the world. Can you tell I need a vacation? [Edited for spelling x2]

Bless you , Foodie52, for bringing up this subject. You'd think this was the only pepper worth eating. I'm in the trenches in farmers markets and really hear what people are thinking and it's SCARY. Chipotles are one aspect of chiles, not the only thing or the best. Guajillos are nice and fruity but it's not a particularly rich flavor. I think you'd want to mix it with something else. The raisiny ancho and fruity guajillo (4:1) are a nice mix. Cascabels are my current fave. They have a gorgeous nutty flavor and moderate heat. I also like deArbol- hot and flavorful. The more I eat anchos, the more I realize they are king. A sauce of anchos is divine a chicken soup with lots of anchos is perfection. But you need good ones (like mine!!!!) that are fresh and pliable. I like canned chipotles once in awhile but it is in fact a very overused flavor. And I think jalapenos, (which 99.9% of chipotles are made from) are a very stupid heat, like a kick in the mouth from a mule instead of a nice slow, searing burn from a more interesting chile.

Sounds like my kind of place! I've mentioned this before, but their new $5 price for a burrito made me stop cold. They have the best carne asada but Michoacan down the way has a greal al pastor. But quasi-locally, Dos Hermanos in Vallejo, on Sonoma Blvd, parked in a crappy furniture lot is divine, with a gorgeous roasted deArbol chile salsa.

Well, as a fellow native-Californian, and some mornings I look old enough to be a Californio- I want better!!!! The reality is- you have nothing to worry about. I think "combination-plate Mexican" is here to stay. I don't mind that, although I 100% prefer corn to flour tortillas. I mostly object to a plate bigger than my head loaded with food that all tastes the same. But I do agree, tortillas, beans and salsa is about the best comfort food there is and if a restaurant at least has good salsa, the meal can be saved.

He'd probably hate my reaction, but that was so cute! Ultimately, his being a vegggie makes what he looks for in a burrito kind of irrelevant to me, but it was fun. He seems surprised by the El Faro taqueria. At one time they were the king with many outlets and from what I hear, they grew too fast and now have shrunk down. I never cared for them much- too much sour cream and cheese. El Farolito has only 2 outlets. They have the BEST al pastor and they grill the tortillas rather than steam them, picking up traces of pork juice. They also used to have bowls of gorgeous tomatillo/avacodo salsa that I could drink by the gallon. Good jukebox, too.

You are But I think as your Scout Master herein the California forum, you may shoulder some responsibility here......... Actually, I'm a little up in the air at the moment but the second things settle, I'm thinking it would be fun to rate them and post the results somewhere. I'm still stewing over the idea.

The list is getting longer, slowly but surely. I've had people tell me Las Camelias is pretty good but I have such a hard time believing it because Marin food is so bad in general, especially considering all the money in that county. cmvnapam, I love the name New Mecca. I will have to try that. I live out of taco trucks. That's what got me started on this thread really. The trucks are so great but the minute you sit down, something dire seems to happen. OK, who's going to organize?

Well, it looks like the south bay is the place to be. Ingridsf, is the New Central a taqueria or a restaurant? Tanabutler- are your places sit-down? Squeat Mungry, I think you should organize another eGullet event around Mexican restaurants beyond burritos. I'll come!!!! ludja's got a lot of places to check out and Hest88's Dona Tomas I've heard of as well. I don't quite know if Mr Taco in Dixon is worth the trip, unless you are enroute to Sacto or beyond. I've asked before, but has anyone eaten at Maya in SF, the $$$$ one? I have his book and he seems solid but too fussy.

How much easier is it to open a package or tub than make it yourself? Avocado, lime, salt and maybe a chile is about as simple as it gets.

I was thinking more along the lines of Sweeny Todd or Soylent Green, but pheromones works for me.

That's wild. I discovered Mr taco on my own about 6 months ago! The burritos have a mysterious extra ingredient that turns me into an animal and I have the grease-stained t-shirt to prove it. Beyond burritos, the menu has too many items and I'm a bit suspect, but I'll try it. By the way, should your car break down in Dixon, don't ever for a minute trust it to Dixon Tune and Lube right across the street. Inept and stupid! With a Hooterville view! But surely a taqueria in Dixon isn't the best we can do for Mexican food!

Why aren't we demanding better Mexican food? Why are we happy with a number 6 combination plate with a chile relleno made yesterday, an enchilada that tastes like a taco and a taco that tastes like an enchilada, all smothered in a bland chile sauce? Why is the best thing always the refried beans? There's a thread on the Texas forum about the virtues of Tex-Mex. I haven't eaten enough of it to really form an opinion but it leads me to wonder whether things are so great here. There was Cafe Marimba on Chestnut Street when Reed Hearon was at the helm. It was to me some of the most exciting food I'd eaten in a long time, despite the cantina-like atmosphere and yuppie location. It was exciting. Then it was nothing. I don't even know if it's still in business but I think when Hearon left they realized at that spot they could serve Taco bell and it would still pack them in. There's a restaurant in Sonoma called Maya that was kind of interesting when it first opened but now it's a silly tourist trap. I hear Picante in Berekely is good but haven't been. Primavera, who make such nice butter-laden tamels, is in the Farmers Market in SF on Saturdays and I hear good things there. So other than cooking at home, where do you go? I love my burritos but I think that's a different thread.

That fact that you repeat it doesn't make it true. It might be true for you, your bar or even your generation but the Martini was doing just fine for a loooooonnng time before the Neo-Lounge movement and beyond. Britney Spears is new, profitable and touches a chord in the hearts of millions but it doesn't mean she makes music and it doesn't mean she's good. Popular culture didn't begin in 1968. Just another viewpoint from an other old fart.