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Showing results for tags 'Mexican'.
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I searched the entire Mexican cooking and baking forums and could find nothing to cover the dessert aspect of Mexican cooking. So here goes... Currently I am fascinated by the desserts aspect of Mexican cooking. On a whim I purchased Fany Gerson. My Sweet Mexico and although I don't think I'm going to do a "Chris Hennes" through the book, I do intend to try a lot of the desserts this year. To date I have made Empanadas de jitomate. I was so taken by the idea of tomato jam. And this was the third time in 50 years that I had made pastry, two of the times being in the last month. They were delicious. Next I have made the familiar Bizcochitos from a recipe given to me by a friend. They turned out very well. Not a difficult or complicated recipe. My next dessert will go back to the Gerson book: Pemoles/Coffee-Flavored Corn Cookies. They sound like nothing I have ever eaten: cookies made with Masa and flavored with brewed coffee. And I still am intending to make a Capirotada but will wait until the Lenten season and make a traditional Lenten variety. Anyone else making any Mexican desserts of any kind?
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So a friend told me she had found a Mexican cooking show on the Food Network (Canada) and I thought. Oh boy! Just what I need. So I watched it. Marcela Valladolid. And boy was it awful. Meatloaf a la Mexican. This dish and that dish with a dash of "Mexican" spices or ingredients. But then the subtitle was: "A spin on American Classics". I didn't look at that part of the title obviously. Are there any useful Mexican/Hispanic/Latino type cooking shows on television either in the USA (which no doubt we Canucks cannot get) or in Canada? Right. Thanks.
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I was flipping through my copy of Mexico: One Plate at a Time by Rick Bayless to discover a recipe for Mexican chorizo sausage. This is something that I never have in my kosher kitchen, so it inspired my muse. The recipe calls for 1.5 lbs of lean pork shoulder and 8oz of pork fat, plus a variety of spices, chiles and other ingredients. I was thinking about eventually trying this with chicken or turkey breast and schmaltz. Will this work? Any reason not to try other than "It's not authentic?" Thanks! Dan
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A few weeks ago I was in Hidlago and my friends, who live on an ex-hacienda, had a big party for friends from the Yucatan and visiting chefs from Mexico City. It was pretty amazing. The pits had been dug when the hacienda was built and they're still used. The bottom was coals, followed by a large steel bucket full of garbanzos and aromatics, then a grate, then a cow's head and some ribs, all wrapped in maguey leaves and topped with dirt. It's a cliche to say it was delicious. Maybe delicious and amazing? I loved it all but the consume from the cow's head dripping into the garbanzos was about my favorite thing on earth. More photos and details at my blog.
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My friend from NJ brought me, the novice Mexican cook, a care package last summer, full of things I had never heard of. I know some of them now...but others are a bit of a mystery. We do have a thread, "Making Mexican at home", but it might be useful to have a topic devoted to just the spices and herbs that are used. For instance, today I opened a jar of Corrado's Adobo con Pimienta. Found some information on Google, but need some first hand ideas. I used it on Rajas con Crema that I 'threw' together at the last second for lunch today. It was good. List of ingredients: salt, garlic, oregano, MSG, mustard. (Yeah, so much for my MSG problem. ) Thoughts?
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I think I feel another Mexican cooking spell coming on here... I got this book for Christmas, and haven't made anything from it yet. Do you guys have any favorites? -
Wasn't quite sure whether to put this request in the internet section or in the Mexican cooking section. Tell me your favorite Mexican and Hispanic cooking blogs, please.
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There are so many recipes for Picadillo, I was wondering who had a favorite combination. For years, I made it combining two recipes from Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 'Picadillo' and 'Picadillo de la Costa'. Mine was called 'Picadillo de la Cabana' (We live in Cavan and that was the best I could do. Yes, I know, very silly.) Yesterday's version was without fruit except for the raisins and apples.
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My wonderful and generous NJ friend who brought me a care package of Hispanic type ingredients last August included a few bottles of Goya Sofrito, a tomato cooking base, and also several frozen packs of her own Sofrito which she uses in her Mexican dishes. Her Sofrito is green, not red. I found two mentions of 'sofrito' in the Mexican Cooking posts. Does anyone use it? How do you use it? Do you make it? It can be both green and red? How does it stand in the hierarchy of Mexican cooking? Is it like 'Velveeta' instead of Cheddar cheese in North American cooking? (sorry, I hate Velveeta) Any information is welcomed. Thanks. ps. I might also mention that she smuggled about a gallon of Sangria across the border also. Got to be crazy! I'm not sure she even realized that you simply CAN'T do those sorts of things.
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I want to make mini tacos, for a ahi tuna appetizer!! I would like to either make my own or use wanton wrappers quick fried in oil? I need to get the " u " shape? Dowel or form of some shape? Thoughts? TIA Paul
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I came across something that might interest other Mexico aficionados... http://www.gourmet.com/search/query?keyword=mexican+mornings&
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As this is my first post on eG, which inspired me to tackle mole....I'd like to thank every one of you whose posts I've been reading for the past couple of months. I've viewed so many of them and on so many subjects, I've thoroughly enjoyed all the insights on cooking, dinners and lunches; and general topics. I decided to tackle a homemade mole. I was raised on Dona Maria and it's OK...having grown up on it. I took the Fonda San Miguel recipe which is based on D. Kennedy. There were 2 things I did change: -- added twice as much of the mexican chocolate, and -- added 2 tablespoons of sugar. Even though I like my mole a little sweet, these amounts were perfect and it came out nowhere as sweet as others which was fine with me. Here are some pics, the final dish will be prepared tomorrow and I'll post a final served dish picture at that time. Thanks again. A working kitchen! The blended roasted spices, seeds and fried tortilla/bread. The Mole.
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Hey all -- I've long been a huge fan of Spanish Chorizo, but just recently bought 1/2 a pound of what is supposed to be some delicious Mexican Chorizo. I'm wondering what your recommendations are for how I should use it? I've been very tempted by the Tinga recipe on Homesick Texan's blog - Tinga Recipe Here Any other tried-and-true recipes to share? Emily
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Pati Jinich of the Mexican Table wrote this article on Mexican casseroles. Three recipes were provided, one based on rice, another on chicken and corn tortillas, and the third on any kind or mixture of meats with a thick masa double crust. I just made the third one from cooked chicken, adding corn, rajas, black beans and cheese (hardly anything at all ) to the ingredient list. Basically the ingredients as called for are a sort of picadillo encased in masa. Casseroles are not a "Mexican" thing I guess. What's your take on this notion? Do you have any Mexican "casseroles" which you bring out regularly?
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Found this interesting article, The Mexican Kitchen's Islamic Connection , although I can't figure out quite how I got there... Wasn't sure where to post it. It certainly made me sit up and think. No wonder I love both Mexican and Indian food.
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While not a fan of Taco Bell except for when necessary (sustenance of a sort in a hurry), I was in there the other day and noticed that they were offering some of their standard items prepared "fresco". Mangled mixing of the romantic languages aside (although this is common in Tex Mex land), this is a good idea. What it seems to be is a mixture of diced tomatoes, onions, and cilantro. When added to the iceberg lettuce on top of a cheap taco, it really adds a dash of freshness, texture, and flavor. Makes the thing much more edible. I was also impressed that they had a sign advertising that they'd be happy to make stuff meatless for people during Lent, even this far post Easter. Good marketing and a nice touch.
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Browsing around on seamlessweb this evening for dinner, I happened to notice that they had added the Bagel Buffet on 6th ave and 8th street. Back when I attended NYU in the 90s I used to go there all the time for seriously cheap, filling, and decent soup and bagels. So I took a look, you know, to get that old nostalgia back, and noticed that they listed "mexican style" tacos, tortas, and burritos on the menu, filled with real-deal stuff like pollo asado, carnitas, cocina, etc. I figured I'd take a chance, since all the guys working there had always been bourdain's classic latinos from Puebla, and ordered a carnitas torta sandwich and a bistec taco, for a grand total of $7.70. It wasn't the best mexican food I've ever had by a long shot, not up to the quite tasty Pio Maya down the street, but it came out a bit less expensive. Has anyone else discovered mexican food in unlikely places? Spill!
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I saw a starter review in the Record for Rosa Mexicana at the River Side Sq Mall. As anyone been there yet? I wonder if it will be a mob scene like every restaurant there when it first opens.
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The reason that I like the Loma Linda taco is the taco shell. They get their masa from Super Lopez on Harrisburg and are able to make a thin tortilla that, when it immediately goes into the deep fat fryer, causes the tortilla to puff up. I tried doing this at home with Maseca and was never successful. Here's hoping that Loma Linda stays in business for a long time as they are one of the last if not the last Mexican restaurants that still serves chile con queso and tacos on a puffed shell. Loma Linda went through a period a couple of years ago when their beef filling wasn't very good (lots of grease). It's really good now.
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There are very few places in Texas that continue to make the crispy puffy taco shell that I remember from my youth. In Houston, only Fiesta Loma Linda on Telephone Road is still doing this. I discovered the secret of making these this week. When I was helping Robb Walsh with recipe testing for The Tex-Mex cookbook, we tried to duplicate the taco shell using Maseca without any success. Recently I was enjoying my tacos at Loma Linda and I asked who they bought their masa from. They told me and a week later I went by that facility and asked "I'd like to buy the masa like Loma Linda uses to make their crispy tacos." The guy told me that they "only do the yellow corn masa on Mondays". Here, I finally had my smoking gun. On the drive back down Harrisburg to my home I pulled into another tortilleria and bought 5 lbs of yellow corn fine grind masa. I pressed out some tortillas, deep fried them and they puffed up magnificently. So, the 'secret' of crispy puffy taco shells is preserved for future generations.
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We were recently in Mexico City's Colonia Roma for 3 days. I was really hoping to find some Pimentón de La Vera in a shop such as Ultramarinos La Naval or in Delirio, but I was unsuccessful. I was able to find a Pimentón Español picante at La Naval; and in the Mercado Medellín, got some nice pimentón dulce, but none of the deeply smokey stuff. I hadn't tried at Ultramarinos "La Villa de Madrid", on República de Uruguay at Calle Bolívar, Colonia Centro, but it just might have it. Does anyone know where this can be purchased in Mexico City; or better, in Morelia, Michoacán? Mil gracias.
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It turns out that a friend just had a birthday the other day and we're having a Cinco de Mayo/Kentucky Derby-themed BBQ this Saturday (Cinco de Derby, of course ). Anyway, I thought it would be great to make some Mexican chocolate cupcakes and serve them at the BBQ in celebration of her birthday. But I need some inspiration on how to go about making these cupcakes. So far, I've had the following thoughts: 1. Make this Martha Stewart recipe for Mexican chocolate-pudding-filled cupcakes. But, with all the other BBQ prep going on, these could be a bit fussy. 2. Add some cinnamon to a regular old chocolate cupcake recipe. (Anyone have a good one?) 3. Locate a tried-and-true Mexican chocolate cupcake recipe. (No luck thus far--anyone have one?) But which one to do? Or is there a better way? Needless to say, any thoughts or advice would be much appreciated!
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Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. A couple of days ago, we were trying to figure out a good cook-off topic for late April/early May, and someone suggested tacos. Shortly thereafter, Mark Bittman of the New York Times decided to weigh in with this article, titled "Sunday Morning, Yucatán:" Bittman shares three recipes, as well, for Taco Filling With Poblano Strips and Potatoes, Mushroom Taco Filling, and Nopales Filling. Meanwhile, over at Bon Appetit, Steven Raichlen writes about the food of the Yucatan, including, naturally, tacos. Finally, someone pointed out that the 5th of May was coming -- you know, Cinco de Mayo. So tacos it is: soft or hard, corn or flour, meat, fish, or veg. As always, we've got a few topics to get us started, including these on tacos al pastor, how to create a DIY taco stand, cabbage in tacos, and fish tacos. There are also tortilla recipes here and a reheating tortillas discussion here. From cheap on the low-down to gussied-up, tacos run the gamut. What are your go-to recipes? Any that you've been dying to try? You can do better than a big fast food chain place, even if you want that ground beef Tex-Mex style of taco. Let's get cooking.
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Native Texan here, eating more economically (ie, that giant bag of beans from Costco!) now refering to her Rick Bayless book, needs FRESH MASA for the best homemade tortillas! Any chance someone can tell me where to get fresh Masa? I drove to Woodinville yesterday for supplies at a small Mexican grocery. Masa Harina worked ok for my first shot at making my own tortillas. I didn't see any thread about Mexican food up here (saw the thread on tacos in North Portland/Gresham/Vancouver, WA), so I'm hoping there are some jewels to be discovered closer to Seattle. Anyone? -
howdy folks from mexico im looking at purchasing a combi oven here in guadalajara and would like to hear from combi oven users regarding a few tips and recipes the oven im looking at is made by a mexican outfit called san-son they do have a good reputation im extremly interested in any help whatsoever kind regards bruce byng chef and owner of teatro limon puerto vallarta
