Search the Community

I grew up in Houston, and one of my favorite dishes of all time was Tacos al Carbon at Las Alamedas. Somewhere I read that this dish was actually "invented" by the person who founded Ninfa's. Is that true? It seems like such a straightforward dish, I can hardly believe it would have been invented in the 20th century by a Texan. What do you know about Tacos al Carbon?

If Tex-Mex is simply a Texan interpretation of Mexican cuisine, rooted perhaps in the special ranch culture of the early days of the state, what seperates Tex-Mex from generic Americanized Mexican cuisine? Tex-Mex as a cuisine seems to have potential to be considered to still be evolving and growing, but as the ranch and cowboy culture which drove its early days is no longer around, is new Tex-Mex anything other than Americanized Mexican that happens to be from Texas? Do state or even national borders matter at this point? Would the same dish be treated differently if instead of originating in Mexico, it instead came out of Texas, or even Wisconsin? Along the same lines as this question: if Tex-Mex is a valid cuisine and is simply a Texan spin on Mexican, wouldn't all Americanized Mexican be just as valid?

Just purchased some verdolagas (otherwise known as Purslane) at the Farmers Market this morning. D.K. in her book, The Essential Cuisines of Mexico, has a simple stew recipe for pork and purslane, which I will make tomorrow. Have not found any other references for it in other cookbooks and I don't seem to recall eating it Mexico. Can anyone out there speak about verdolagas and its uses in Mexico? Esperanza? Theobroma?

Would lowfat work, or is the fat contributing to the browning?

I have ground field corn that I'm trying to make into masa. Every recipe I have is for whole field corn. Is it possible to do this? In a perfect world I'd have whole field corn to work with. Unfortunately all I have is ground corn and I need to get tortillas out of this. The soaking time would be less since the surface exposure would be greater, correct? Also, would cheese cloth and a weight be good for rinsing/squeezing out the lime solution? Any ideas would be hugely appreciated.

Last night, I had Enchilada con mole at a local neighborhood Mexican restaurant. This was the first time I've ever tasted mole sauce, so I had no idea what to expect. The color was a dark brown, and my first impressions were that it was bitter, smoky and sweet. The flavor was strong, perhaps overly so. Curiously enough, the sauce was not spicy at all, and only slightly salty. However, the bitterness pretty much dominated the dish as I was not able to taste the ground beef filling of the enchilada. My question is... how should a good mole sauce be? Is it unusual to have such a strong tasting sauce for enchilada? I'm curious because I am not sure if I just had a poor rendition of the sauce or, that was just the way it's supposed to be. Appreciate any insights you guys could give.

Hi- Can you recommend any of the following Mexican restaurants? Jose's in New Providence Casa Maya in Meyersville Tortuga's Mexican Village in Princeton On the Border in Princeton Thanks.

Hola! Just devoured another favourite summertime treat that we first encountered on the streets in Oaxaca. Corn tortillas on the comal with torn pieces of squash blossoms and fresh epazote. A bit of cheese (I used Monterey Jack as I can't get quesillo where I live) and sea salt. Presto, change-o, I am instantly transported to Oaxaca. After four years, we know have serious leaves of epazote growing in our garden. For squash blossoms, we phone a local farmer to major amounts and a local tortilla maker supplies us with tortillas. In Oaxaca, you are asked if you want a bit of asiento - that yummy pork fat and bits - don't have that going on. Yet. Truly an exquisite snack. Anyone else have some seasonal favourites they would like to share? Shelora

I am looking for a T&T recipe for Flour tortillas as well as the way to cook them without special equipment (in a simple pan). Is it possible to make the dough with a stand mixer or a food processor ? Help welcomed

Hello all, Going to Seattle in two weeks and will need to stock up on a few ingredients. Since we won't have a car and will be staying in Belltown/Pike Place area, can anyone recommend places to buy fresh tortillas and cheeses close by? Any good latino markets, even a little ways out of town that I need to visit? Muchas gracias! Shelora

I am planning a trip to the city soon to stock up on some ingredients I need to make Mexican food. I miss being able to easily find Mexican ingredients in most groceries, as is the case in CA, so I have to go on a hunt. I'm especially interested in finding masa (including masa harina for tortillas), chiles both dried and fresh, crema and cheese, and some herbs and produce. I'd also like to catch a bite to eat while I'm there. Could anyone suggest some good markets for such things? I'm open to places in both Jackson Heights and in Manhattan, although I suspect things would be less expensive and fresher in JH because of the demand there. Thanks in advance!

Hi there: I recently moved from CA to Tokyo, and have been going on serious fish taco withdrawal. My favorites are the ones with the batter fried fish, creamy spicy sauce and cabbage. So, this week I am going to take my first attempt at making baja fish tacos myself, and was wondering if you experts can give me some advice? I thought the recipe below (found via the wonderful internet) sounded interesting. Does anyone know why the recipe suggests that the batter needs to rest for 3 hours? Other recipes I've seen say to use the batter up quickly. This point is important to me because I will be making a large batch of them for all my friends, and any work I can do ahead of time will be really helpful. If you guys think this isn't a good recipe, or have other suggestions, please let me know. Oh, I will be making corn tortillas also as my kind friends brought me a bag of masa, so if you have tips for that, please let me know too.. -thanks ***************************************** This recipe will make about six largish tacos. * 3/4 cup flour * 1/2 tsp baking powder * 1/2 tsp crushed oregano * 1/2 tsp garlic powder * 1/2 tsp chili powder * 1/4 tsp cayenne pepper * salt & pepper as you like * 1 egg yolk * 4-6 oz beer * oil for frying * 1/2 cup mayonnaise * 1 tbsp chopped cilantro * 1/2 lime * 1 ripe avocado * 2 cups shredded cabbage * 1 lb shark filet * steamed tortillas * Lime for squeezing 1. First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish. 2. Now cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day. As a variation you can whip an egg white into a thick froth and fold that in just before you dip the fish. This will make a deeper, lighter batter. But I actually prefer it without, which happens to be less work. But whatever you like. 3. Okay. When you're ready to start cooking the fish, heat the oil (I use peanut oil) to 375 or so. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the cabbage paper thin. And cut the shark into portions that will fit well in a taco after you fry them. 4. Once the oil is hot, dip the shark in the batter and get it well coated. Cook one slice at a time. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas. 5. And you're done! Grab a steamed tortilla, add a piece of fish, a couple slices of avocado, sprinkle on some cabbage, add sauce to taste, and just before you eat it, squeeze on some lime juice. Rinse. Repeat.

Rofl!! A puffy taco is a taco that is "puffed". What makes it puffed is the fact that baking soda is added to the harina mix,so when you fry the harina dough in oil, it will puff up and swell.

Hi, I am a newbie both to this board and to the world of mexican cooking. I love tamales but the place where I live distinctly lacks good mexican restaurants. The best tamales I've tasted were made by my mexican friends mom at home and served fresh and they tasted like something that'd be served only in heaven. Am dying to try making them myself but I don't have the slightest idea how to get started. Can someone give me a tried and tested recipe using ingredients that I'm likely to be able to buy in the US? I'd be really really really grateful. Oh and I'm a vegetarian although I do eat eggs from time to time. So I need a vegetarian recipe too . Really looking forward to some help!!! Thanks a million, worm@work

So Rick Bayless (wait, is his name taboo?) says that if you grill up some cactus leaves, the grilling will "play... down cactus's habit of exuding a gooey, okra-like liquid. When paddles are grillled whole, you never see that liquid. And, if they're cooked thoroughly, the cactus paddles will show scarcely any stickiness when they're cut into squares." So tonight, I grilled them, and I sure thought they were good and cooked through. But they were definitely slimey as all hell. Not that that was a problem, really--I'm intrigued by the texture, and don't much care. I'm just wondering if I missed something. Is there some prep thing I should have done to make them less slimey?

Front Page, The Dallas Morning News: Evolving Mexican tastes chip away at tortillas' niche Writer Laurence Iliff quotes corn chamber director Jose Enrique Tron as saying "The tortillas in the United States...are better than those in Mexico City". Is this true? I wouldn't know but how can it be true?

Yeah, yeah, I know I should make it from scratch but it isn't going to happen today! I have opened a jar of "Dona Maria" mole paste but I need only a couple of tablespoons. The jar has a lid that must be pried open with a bottle opener. Can I transfer to another jar and store the remainder? Does it need to be refrigerated? Frozen? How long will it keep? Thanks for any help you can offer.

I just saw Bobby Flay (i know, i know) making fish tacos and using "crema mexicana" as a topping. Apparently it's sort of like creme fraiche or sour cream. I read a description online that said it was the consistency of Devonshire cream. Does anyone know what the (albeit subtle) differences are between crema mexicana and these other old standards? Where does one buy it?

Does anyone have a good recipe for a Mexican Martini? I know they are similar to margaritas, but I'm not sure exactly what makes them different; does anyone have a recipe? They're so good; I'd love to know how to make them at home.

Going through my stash of chilies, I have noticed some discrepancies and I'm hoping someone can help. Okay, I've got two different bags of chile puya. One is dark red, smooth surfaced and the other is light red to orange with more of a bumpy texture to the skin. it almost looks like a chile costeno. The first one is prepackaged from El Guapo, the second from a market in Mexico. Are they both chile puya or if not, will the real chile puya please stand up. This brings me to the other problem. I have chile costeno and chile costeno rojo. Then there is chile amarillo. Now, I know for a fact that the chile amarillo is hotter than the costenos. All three are of the same size and texture, except of course, the amarillo is light orange. I know that I must keep better record keeping when I buy chiles but I find chile identification very confusing. For example, I thought chile ancho was available only in three grades; primera (big and fat), segunda (mama bear) and terceira (whatever is left over). But oh no, chile ancho is available in negro and oscuro. Then to confuse matters even more, chile ancho is also known as chile tenir in other parts of Mexico. Is it just me? Say it ain't so! S

I was shopping in my favorite Mexican grocery this weekend and thinking - "this has to be the best Mexican grocery within a hundred miles". Now, I haven't been every Mexican grocery within a hundred miles, but if you live in the East Bay, in or near Concord, try Las Montanas on Willow Pass Rd and tell me if I'm right. This is not your basic mom and pop - it's a large, well-capitalized business with high standards for quality and cleanliness. It occupies a former Smart and Final store and includes a tortilliaria, a taqueria, and a bakery. Best of all, they have a full service butcher and a beautiful meat/poultry/fish case. Here's the stuff that makes me smile while shopping: • Fresh rendered pork lard • Corn tortillas still warm from their original baking! • Masa • Chilaca chiles • Fresh Epazote • Mexican thick cream in the butcher case • Mexican Cokes • Equipment – lime squeezers, molcajetes, etc • Palettas - popsicles made from actual fruit as opposed to some chemical from a factory in New Jersey • Pork Tamales • Mineral lime for making masa (I'd never buy this in a million years but it's cool they have it) • The real undiscovered gem of beef cuts - flap meat - for $3.69 lb.! • Marinated meats ready for the grill • Mesquite lump charcoal • Great prices Best of all - no smell (which is more than I can say for the Asian grocery up the way). So am I wrong? What is the best Mexican Grocery in Northern CA? Spread the word . . .

Hello there, I have started an hoja santa plant and everything is looking good except most of the leaves have developed a brown-ish tint to the edges. Has anyone had any experience with growing this plant. It is a wonderful herb, very anise in flavour used in many regional recipes in Mexico. Shelora

In the denver/boulder meeting thread, conversation is veering towards Mexican food (right now, in East Boulder County). I think it deserves a thread of its own. If you do want to try La Familia, call first (303-665-8592). They keep some strange hours. Oh yeah, definitely. I've never been able to figure out the schedule. And the matrons that run the joint have never cracked a smile, even for my friends that have been regulars for a decade. But the rellenos are worth it. Some folks speak very highly of the chili verde too, but I prefer Efrain's. Mexican food is a staple in Colorado (and no, it is not the same as Tex-Mex, or Cali-Mex, or Mex-Mex, or New Mexican). What are your favorite places, from the gritty, grungy to the sublime? Not only the places you recommend when somebody asks for great Mexican, but the places you go for your everyday, convenient fix. To add to the commentary of what's in Lafayette, Casa Alvarez has expanded from Boulder and now has a branch on Public Rd. a couple of blocks south of La Familia, Santiago's, and Efrains. The deli counter at the Albertson's supermarket in Lafayette stocks fresh Mexican style cheeses made locally at a dairy in Brush Colorado (the name of the dairy escapes me at the moment) and carries products such as crema fresca. I ventured out to Erie the other day. (The main street is actually paved now.) I've been hearing good things about Casa de Mina. I went at lunch time, and the menu was fairly standard fare, so I finally settled for a burrito with carnitas, smothered. It was delicious, and huge, a bit more refined than a standard burrito; smothered with good hot chile, but not so out of the ordinary as to be worth a special trip ($6.95). I looked at the dinner menu, though, and the choices looked far more interesting, including a few different moles, fish, beef, chicken dishes beyond the standard burritos, enchiladas etc. It was more expensive than the standard Mexican as well, with prices for most choices ranging between about $10 and $18. The burrito I had at lunch was good enough that I do want to try dinner, to see if it might actually be worth the trek.

http://www.rumshop.net/newsletters/may2004.pdf (Requires Adobe Acrobat Reader) The May issue of GOT RUM? Magazine put out by Luis Ayala has a lot of cool information and recipes for mexican rum drinks, food and drink recipes with Piloncillo (a type of unrefined brick sugar that is common in Mexico), as well as some interesting history of the spirit in that country.

Is there anyone packaging chiles in the toothpaste-type tubes that e.g. tomato paste is sold in? I haven't seen such a thing in person or on any of the online Mexican grocers. If it doesn't exist, what do you think of the idea? Seems to me that it would be pretty cool. Dried chiles could be toasted, re-hydrated, ground, packaged. I, for one, would probably keep on hand at least a few varieties. michael