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Found 234 results

  1. DIY Taco Stand

    Mise En Place Leftover steak. Heat the steak thru with the onions, remove from pan, then toast up the tortillas in the pan. Stack them two by two on the serving plate. Put steak/onion mixture on tortilla stacks, hit with chopped cilantro, chopped chile (jalepeno, serrano or habenero) and thinly sliced pink radish (rabano). Squeeze lime juice and some of your favorite hot sauce on the tacos. Serve with cold lager-style beers and Mexican soda pop.
  2. My mother in law is seeking the wisdom of Egullet. She is looking for a mexican restaurant serving Margaritas. It can be in the Morristown, Summit, Madison, Millburn, Montclair etc area. Already discarded is Mexicali Rose in Montclair. Any idea? Thanks!
  3. I was in Coatesville at a hearing today when on Bus. 30 I noticed two mexican grocery stores and a Mexican restaurant. Anyone know anything about them. Must investigate further....
  4. Taco Town: in real life.

    A very resourceful individual decided to remake the Taco Town offer, sans bag of salsa. http://www.slashfood.com/2006/04/17/real-l...cake-chili-bag/ Completely unappetizing, yet worthy of applause.
  5. I've been wondering about this for a few weeks, but haven't had any luck finding answers. Our neighborhood garage sale is coming up in a few weeks (the neighborhood association does the advertising, and anyone who wants sets up in their driveways with their own garage sale, and the neighborhood association publishes maps marking where the houses participating are located). Anyway, I'm thinking about trying to get rid of my junk, but thought it would be fun to make things like breakfast tacos or lunch tacos and sell them as well, along with bottled water and sodas, etc. I'm also watching this thread for additional ideas. Anyone know if this is allowed by the city or state or whoever governs food matters?
  6. Horchata

    Have recently enjoyed horchata on the streets of PV. Got a recipe for original horchata and any variations?
  7. I'm looking for a great, and I mean great Mexican restaurant in the Minneapolis/St. Paul area. I want the kind of place where one finds Mexican Americans in the front of the house eating and not just in the back cooking. I'm willing to travel as well so if it turns out that the best burrito in the Twin Cities is in Anoka (yeah right) I'll not be deterred.
  8. New Mexican - SF

    While we have a plethora of hole in the wall burrito joints, taco stands, and pupusa restaurants, San Francisco has always been a bit short on well prepared regional Mexican and Latin American cuisine. Last year saw the closing of Mom is Cooking and Cafe Marimba. Two new, fairly upscale Mexican restaurants, Tres Agaves (SOMA) and Mamacita (Marina), have opened in the last few months. Have you been? I've been to and enjoyed Panchitas No. 3 (Mission), Platanos (Mission), and Charanga (Mission). What are your favorite places for decent "Pan Latin" or Mexican food? edit - Oh hey! They even use Rancho Gordo heirloom beans at Mamacita. Getting very hungry looking at that menu.
  9. Greens Tacos

    Greens Tacos I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another. 3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but 2 tsp cooking oil 2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....) Pinch red pepper flakes or cayenne 2 T cream cheese 4 small corn tortillas or 2-3 larger flour ones Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy. Keywords: Vegetables, Easy, Vegetarian ( RG1521 )
  10. Best Mexican in Philly

    I found a lot of scattered posts, but no good central repository of our faves. Many of us are fond of Plaza Garibaldi for enchiladas (especially enchiladas de mole), tacos, bistek, and other homey basics. Taqueria Veracruzana was the first of the new influx of simple, authentic spots, and remains a great place for tacos and more. And they're open 7am to midnight, 7 days. There are some mixed feelings about La Lupe and I'll agree that the food has not thrilled me on a couple of recent visits, but it has a great location, an especially nice spot in good weather. Others are big on Lolita for more upscale, modern preparations. Despite the skepticism about flashy Steven Starr restaurants, I've always had good food at El Vez. The original chef, Jose Garces, has left to open the Spanish restaurant Amada, but I found one visit after his departure reassuringly consistent with earlier meals. Thanks to a mention in Michael Kein's Table Talk, I just tried Taco Riendo at 5th and Thompson, one block north of Girard. It's an attractive little place, with most of the usual stuff on the menu, but also some less-common, great-looking soups, stews and specials. I wasn't all that hungry, so just grabbed a couple of tacos, and they were excellent. One with "Choriqueso" (chorizo and melted cheese) from the regular menu was slapped on the grill for a minute to melt the cheese, so the tortillas had a nice crisp but not-quite-crunchy texture. It dripped florescent red grease down my arms, as it should... thumbs up! The other, from the specials board, was "Carne enchiladas" which was not as spicy as some I've had, but featured nicely tender and juicy freshly-grilled and sliced pork. Served with a wedge of lime, radish slices and and some very tasty red salsa, it made a very tasty dinner. $3.50 each for these particular tacos, but the more basic ones are cheaper. I liked it a lot, and look forward to trying more. So, where else do we like?
  11. So I've been reading, and hearing, about a recent influx of Hispanic workers, primarily Mexican. There's some speculation that this will result in a major shift in the culture. What do y'all think...what does the future hold? Salsa music coming from the open doors of the bars on Bourbon street? Taco carts on Canal?
  12. Tex Mex And Mexican Cookbooks

    working on my christmas list, and it's time to add a few cookbooks. anyone have any good suggestions for some tex-mex and mexican cookbooks?
  13. Editor's Note: This discussion topic is to focus on the better Mexican and Latin American restaurants in the Triangle area of NC. Feel free to add your thoughts about your favorite place here. A couple of discussions were started elsewhere about Jibarra, a high end Mexican restaurant in Raleigh, and Vallarta, a Raleigh Mexican seafood joint. Rather than creating a new discussion for every single Mexican and Latin American restaurant in the Triangle, let's consolidate the discussions here.. As a critical mass of taquerias have sprouted up across the Triangle I was wondering if there was a consensus out there as to which one was the best? I am a big fan of Fiesta on Highway 54 outside of Carrborro though am not sure if this counts as a true taqueria or not (it is the latest incarnation of El Chilango, perhaps the best Mexican restaurant ever to grace Jones Ferry Road in Carrborro). I have had good quesadillas and tortas at the Tienda across the street from the Highway Patrol/State Bureau of Investigation HQs on Old Garner Road in Raleigh, and I was wowed by the diversity on the buffet of Garner's Taqueria Los Portales on Tryon Rd. until it closed. On the downside the new Taqueria that opened on Peace St. in Raleigh was severely disappointing (Brisas de Acapulco is the name). The meat was stringy and overfloured and the mole sauce runny. Is there any comprehensive take on these new additions on Triangle cookery?
  14. Mexican Restaurants in TO?

    The topic says it all...I have found one decent place in Kensington market...I heard theres one on King St East of Spadina...not sure the name... I am on a quest for good mexican food in TO...need a little help here!
  15. Hi Melbourne eGulleteers, In a few weeks I'll be visiting Melbourne (I'm an expat Melburnian coming back to see family), and on my already long list of things to do, I'd like to add a meal at one of Melbourne's better Mexican restaurants (of which, from memory, there may be very few). It's a long term dream of mine to open a mexican place somewhere, probably starting with a taqueria, and hopefully building up to something more substantial. I'm spoilt rotten here in the U.S., not only from the local selections, as I live in East Harlem, where most of the mexican restaurants are staffed by expats from Puebla, but doubly so as my wife is mexican american with an vast ancestral cookbook. I dread coming back to live in Melbourne and not having access to a simple but great taco filled with chorizo, carnitas, cecina, you name it... I'm sure there are lots of tapas places around, but is there anything purely mexican of note? So this trip will be partly to find out what the lay of the land is - growing up, the only options available were the predictable and pretty awful Taco Bill-type bean and cheese places. Has anything changed? I look forward to reading any opinions you might have, Angus.
  16. Mexican in Triangle

    I need all types of Mexican restaurants in the Triangle, specifically Durham. I'm working on a big project on a short deadline and anything that's "South of the Border" will suffice. It's sad to say but I'm looking for as many restaurants as possible with quality being a secondary concern. So pretty please, start naming away ASAP. As much information as possible is always appreciated.
  17. Hoboken Mexican

    Hoping to find a great Mexican place in Hoboken.. I havent really found one in Manhattan.. Was just wondering if there was a place worth comming over for this Saturday afternoon for some tequila and a great lunch.. Finding the tequila part is not my first worry..
  18. Mexican Corn Pudding

    Mexican Corn Pudding Serves 8 as Side. Ingredients 1 c corn kernels 2 c water 2-1/2 c milk 1-1/2 c yellow cornmeal 1 tsp salt 1 T granulated sugar 1/2 red bell pepper, diced small 2 T butter, melted 1/2 c white farmer's cheese, or small-curd cottage cheese 2 T cilantro, finely chopped 5 large whole eggs 1 T baking powder 2 tsp fresh red or green hot chili peppers, minced Salt and freshly cracked blackpepper, to taste Preheat oven to 425§F (220§C) and grease a 3-quart casserole dish or medium-size cast-iron skillet. Mix the water and milk in a large pot and bring to a boil. Add the cornmeal, salt, and sugar. Turn the heat down to medium-low and stir for 1 or 2 minutes, until the mixture is thick. Remove from the heat and add the corn, bell peper, butter, cheese and cilantro. Set aside. In as separate bowl, beat the eggs and the baking powder until it becomes frothy. Add the chili pepper and mix into the cornmeal mixture until is mixed well. Add the salt and pepper and place the mixture in the casserole dish or skillet. Bake for 25-30 minutes until golden brown. Keywords: Side, Cheese, Vegetarian, Lunch, Easy, Dinner, Vegetables, Mexican ( RG1390 )
  19. It's almost embarrassing to admit that we ate anything at all for lunch, given what we did later in the evening, but we three eGulleteers needed sustenance after an exhausting afternoon of wine shopping.... Finding ourselves close to Camden, we developed an uncontrollable urge for tacos, so we made our way to Mexico Lindo. The savvy sommeliere, employing her finest phone diplomacy, got detailed directions to 3523 Federal St, which ended up leading us a bit east of the center of Camden. We passed a fair number of other intriguing-looking places, but were focussed on Mexico Lindo. And good thing too, we got a quick, inexpensive, and really tasty lunch. Pedro had the right idea on this warm day, ordering something that turned out to be an incredibly refreshing watermelon flavored Agua Fresca It was a good accompaniment for the complimentary homemade chips and 2 salsas. We really did just want a light snack, so we each got one taco, all of which were really quite generously stuffed. Pedro took a chance on the Cabeza, and liked it, although we still aren't sure what parts of the head were used, or even the head of what....Katie gave thumbs up on her "Al Pastor" although it didn't seem to be the spit-roasted pork with pineapple, just nicely seasoned meat. I quite enjoyed the "enchiladas" taco which was filled with pork in a medium-spicy sauce. But, given that we are who we are, we couldn't really leave well enough alone and indulged in the queso fundido con chorizo. This was a really delicious version of this: gooey, crusty, spicy, oily... All of this was about $16 before a tip. Bueno.
  20. Actually, a little bit before 33rd, if you're coming from downtown on Powell. After the Safari yuckyness and before the Cash Store yuckyness. It's in the parking lot of a newly painted dark green automotive place. We hopped off the bus after work and asked for one each of the al pastor and lengua. Sadly, he had no lengua and we settled for tripa. He also had pollo and asada. Cabeza was on the menu but also unavailable. The tacos were $1 each. They're traditiional in the sense that you get two little white corn tortillas (not handmade) but they were cooked a little crisper then I like. The al pastor was very good, much better then the truck up on Division in the same hood. I'm not sure where the tripa is supposed to hit texture-wise because I only have eaten it in menudo or in Chinese dishes where it's soft. Here it was a little two chewy for me, but tasty and crispy. There were two salsas and an avacado tomato pico de gallo type thing. The green one was a very nice roasted tomatillo one, the red was the kind from dried chillies and had a little vinegar. I liked them both. I was a little surprised to be asked if I wanted sour cream on the tacos, and turned it down, but went with the onions and cilantro and a hunk of lime (which is more what I'm used to). After we relished our snack we started chatting and asking about hours. He's there all weekday, and Saturday this weekend, but maybe not Sunday. Business wasn't that good last Sunday. He asked what we thought of the menu, because he's still working on it. Turns out he had lengua last week and all the gringos got grossed out and he couldn't sell it. That makes me sad because it's my favorite filling for tacos. He said a couple of guys were asking for it, and now us, so he'll try to have it next time. He's trying to make this go in an unusual location, with a clientel more used the McDs and Wendy's near by, so I understand about all the burritos on the menu and asking about sour cream on tacos, but it made me cringe. This was a very solid place, and we'd really like to see him stick around, so if you're in the SE and hungry, go check it out! regards, trillium
  21. Cult Tacos in LA

    Amigos: I'll be doing "research" (edible) in LA in a couple of weeks and I'm looking for recommendations for muy authentico soft tacos. I'm not squeamish (all fillings welcome) and I'm not nervous (any location is fine). It doesn't have to be a restaurant or even a hole in the wall. Trucks are fine, too, as long as you can give an approximate location. Soooo...Where do you go for the ultimate taco?
  22. Understand that New Brunswick has a large Mexican Population, I was hoping there would be a few great places there especially for lunch today.. It can be from Taco Stand to nice place.. As long as no one suggests Marias Cantina, I am ok with it..
  23. OK, where can I get "real" Mexican in Atlanta (and don't just say Buford Highway, which is the answer to all ethnic restaurant questions)? My perception of "real" (I've never set foot in Mexico) is mole or pipian sauces, but I'm not authentic enough to eat tripe. I also speak no Spanish (save, perhaps, cerveza, if I'm even spelling that correctly), but I'm willing to go by smile and point if they're willing to serve it that way. I just returned from a trip out west, where I assumed I would expreience the real stuff. Sad to say, my efforts in both California and Arizona produced food quite similar to what I've encountered in Georgia- Taco Bell on a white ("don't touch hot") plate. How can I attempt to make mole when the only example I've tasted came from a jar at Kroger?
  24. Burrito Bros. Taco Co. 2209 West 1st Avenue 604-736-8222 Burrito Bros. Kitsilano I’d been aquiver recently, thinking that a quality taco emporium might be moving into the neighbourhood. Gord Martin hasn’t delivered on the fish tacos promise at Go Fish!, and frequent trips to Mexico remind me just how much I miss them. In Manzanillo, the taqueria stand at the end of our dusty road turns out handsome breakfast tortillas of pulled pork and hot sauce, served with a pint of fresh grapefruit juice, for one American dollar. Key to quality burritos and tacos is the quality of the tortilla itself. In Mexico, one person feeds hot-off-the-press tortillas to the person stuffing them—with pork, fish, beef or chicken. They are thin and pliant without being spongy. Unfortunately, the tortillas at Burrito Bros. are a letdown—their taste and texture being identical to the supermarket versions churned out by large-scale manufacturers and bereft of that fresh, slightly toasty corn taste that's a hallmark of Mexican cuisine. We ordered an early afternoon ‘Taco Trio’ ($6.99), with sides of sour cream (again, supermarket quality only, and heavily over-salted guacamole--$.99 each). With a Coke, the tab, including taxes, was $12.60. The Taco Trio (soft version) arrived 14 minutes after we placed our order—too long in my opinion. They comprised ‘Mexi Beef’ (spiced ground beef), ‘Fajita Steak’ (chopped sirloin with vegetables) and ‘Baja Fish’ (small pieces of breaded cod with salsa crema). The fish and steak versions were passable, slightly elevated with the routine hot sauces provided—Tabasco, Frank’s Red Hot and Tapatío picante. Missed opportunity there—why not provide some more interesting smoked chipotle versions—or housemade condiments? The ground beef version—a mush of angrily-spiced but characterless meat, was a write-off. The menu also features burritos, burrito bowls (an oxymoron waiting to happen), and ‘Quesa-Dealios’—jack cheese, jalapenos, salsa and sour cream. There’s a short Mexican beer list that numbers the usual victims and glasses of 1516 are available for $4.70; margaritas are $4.91, or $6.40 for a double. Breakfast burritos are $6.99, but beware the bait-and-switch pricing; sides such as the aforementioned guac and sour cream are additional. The salsa verde was average, and, although fresh tasting, a trifle mild for our taste. Burrito Bros. occupies a popular corner (adjacent to Adesso) near 1st and Yew in beautiful downtown Kitsilano, where walk-in traffic is a necessity because parking is tricky, especially at this time of the year. Complimentary sombreros are available to sun-challenged patio patrons. There are about 30 seats inside and half a dozen tables on the patio. The restaurant appears to have been decorated—from menu boards to faux-Mexican movie posters—entirely by Chalkstar.com. And perhaps that summarizes my disappointment with this restaurant —the closer you get the less autentico it gets--it’s as trite as a lime in a bottle of breakfast beer and equally as false. It has every appearance of a small-footprint concept-restaurant chain in waiting but doesn't achieve the ‘do one thing very well’ that other practitioners execute upon; it certainly didn’t revive my latent love for quality Mexican cooking, or even its Tex-Mex equivalent. How to improve? 1. Make regulation 6.5” tortillas by hand, in-house with fresh maze flour. Tortilla presses cost next to nothing. Make the tortilla station an eye-contact point and brand it. 2. Drill down on the fillings. Brown the ground beef before spicing. 3. Up the ante on the fillings—they seemed frugally portion-controlled to the extreme; Mexican taquerias are famously ‘free-pour’. 4. Add some interesting condiments, such as Dan-T’s smoky chipotle hot sauces, or create some interesting housemade condiments. Get some quality sour cream such as Avalon or Blackwell Dairies. 5. Ask the chef to taste his own cooking—the guacamole, otherwise well-made, could melt snow. 6. Get some spoons to convey the sides to the tacos—Burrito Bros. only offered knives and forks. 7. Hasten the food delivery time by at least 5 minutes. When we were there the restaurant was busy but hardly slammed and there was an abundance of service staff dawdling near the pass. 8. Add a quality, cabbagey cole slaw to the menu. 9. Serve soft drinks in a glass, with ice and lime. 10. Hang some garlands of smoked dried peppers over the pass; use them in the cooking.
  25. Mexican Food in France

    There was some banter in the Small Town Dining thread in the Adventures in Eating forum about the Mexican food in France being laughably bad. In my experience, the actual quality of the food is not so bad as it is just plain mediocre, but at the same time it's really expensive which translates to a dissapointment for me almost every single time I try a new place. A lot of people ask why on earth we'd even eat Mexican food when in France, and it most likely does not seem a logical choice for people traveling to France for a visit, but many expats I know say that the single thing they miss foodwise about living here is the lack of quality Mexican food. It's something I crave every once in a while, that's for sure. I've taken to making my own tamales from time to time, and serving them when we have American guests, always appreciated, and Loic brought me a tortilla press when he went to Mexico last year. We also have a stock of various dried and some smoked peppers (I compiled my list from a thread in the Mexico forum and Loic got every kind I asked for) which add a whole new dimension. Every time one of my friends or colleagues goes to Mexico I ask them to bring me back some masa harina, which is not commerically available in this country. There is one authentic Mexican place in Vieux Lyon, on rue du Boeuf, called Mexico Lindo, that makes their own chips that come out hot to the table but they don't serve corn based dishes for the most part other than that. The chef at this restaurant came to Lyon to go to the Bocuse Institute, and then went back to Mexico after he graduated for a spell, then came back to Lyon to open his Mexican place. It's expensive but if you're craving the real thing, that's it. Are there any other places that serve good Mexican in Paris or elsewhere?
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