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  1. 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
  2. Not from the area. Could anyone tell me where it is? Thanks!
  3. Made ropa veja with flank steak and it was deliciously but so tough that my wife joked the ropa obviously means rope. Given that flank steak ain't known for being tender, is this pretty much it? I assume skirt steak would be similar.
  4. I was at my local Fresh Fields (a variant of Whole Foods) today, and saw that they had fresh "Mexican bay scallops" at an amazing $6.99 a pound. They are "in season". The fishmonger said they were fresh, dry scallops when I asked, and they sure look like it. Has anyone ever heard of this seasonal variety before? I tried searching the I'net, and came up empty. And I have not seen them anywhere else. Any info on this variety would be welcome. Thanks.
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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?
  11. 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.
  12. 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!
  13. Welcome to the Mexico Cooking forum, where we discuss all cooking and sourcing related topics specific to Mexico for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in Mexico. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  14. Made it for the second time tonight, came out good but I think I could make it better. I know some people tinker with the traditional recipie, if anyone has some ideas, I'd love to hear them. I used one lemon and two limes instead of the five lemons. Seemed like it could use maybe one more lemon. Any ideas greatly appreciated.
  15. I need to get a bunch of ingredients for a mole sauce. Which are the best markets in the Philadelphia area to find them. I prefer not to go to Jersey where I always get lost unless it's absolutely necessary.
  16. My grandaughter has tapped me to help her with her 6th grade class project while studying the Maya. She's volunteered to prepare a mole and found a recipe on Epicurius. Alas, I know nothing about Mexican cuisine (beyond a single empanada recipe I often make), but I'm sceptical that that recipe is historically authentic. Are there easily accessible sources (in English) for both the history of Mayan cuisine and for an authentic recipe? Unfortunately there's only a little more than a week til we produce the mole.
  17. Mexican Rice Serves 4 as Side. 1 T olive oil 1 small onion, finely chopped 2 cloves garlic, pressed or minced 1-1/2 c long-grain rice 3 c low-salt chicken broth or stock 2 med-size tomatoes (about 12 oz total), chopped 1 can (4&1/2 oz) chopped green chilies 1 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1/2 c fresh chopped cilantro 1/2 c pimento-stuffed green olives, sliced Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left. Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes. Keywords: Side, Rice, Mexican, Easy ( RG2089 )
  18. We decided it was time to rejuvenate our AeroGarden. This time around we went with the "South of the Border" selection, which gives us globe basil, thyme, two cilantros, parsley, oregano, and epazote. The plants are all doing nicely, and when it was time to feed them I decided I'd better read the book that came with the seed pods. And in at least two different places, there are prominent warnings that pregnant and nursing women should NOT use epazote. This is the first time I've come across a warning for epazote, as though it's in the same category as, say, cat litter boxes, unpasteurized cheeses, or sushi. Is this common practice? Why haven't I seen warnings in any of my Mexican cookbooks? MelissaH
  19. I had this soup for the first time the other day. Delicious! Beef, broth, avocado, radishes, and bacon- what a great combo. The Mexican version of "Jewish Penicillin" maybe?? Does anyone have a recipe? I'd love to make this stuff at home.
  20. Had a few tacos the other day at Pinche Tacos , Mott St., nr. Spring St. Have to say it was the best tasting taco I've had in NYC yet. I find all the tacos I've had in New York city for the past 9 years pretty sh*t. ( I've had the ones on 10th ave. had the taco truck on 14th. La Esquina. made the trek on the F to Jackson Heights. ) I had a chat with the guy who owns it about the state of mexican food in NYC and he felt the same as me that none of them are very good, which is why he opened one here. He apparently owns a couple of taco shops in Tijuana and brought the cook from there to teach the cooks here how they should be made. the tortilla was delicious. I had the carne asada and the pollo asado . I'd give the chicken a big nod. the steak was good. going back to try more...
  21. For those of you in the northwest corner of Connecticut, I am pleased to report a very tasty little joint opened recently. The place only seats about 10 people in an old breakfast/diner type atmosphere. It's not the average Mexican fare found around this part of the country. Rather then tortilla soup and nachos, you will find pozole and tamales. The entrees are dishes like pork adobo, chicken in green sauce, that kind of thing. Very nice, very tasty. I imagine I'll be putting on a few extra pounds this holiday season The proprietors name is Simon. Las Delicias Latina 433 Main Street (across the parking lot from Dairy Queen) 860-482-8833
  22. I’ve just come back from lunch at Wahaca a place serving “Mexican market food” just south of the Covent Garden Piazza and I have a problem. The food was great, the bill was a very reasonable £14 but the entire experience took 16 minutes. Here’s my difficulty. I’m English and, last time I looked, male. This means that I am genetically programmed to act a certain way in the presence of highly spiced food with a rice or bean base. I don’t know why. I keep trying but no matter how many stars a Chinese, Thai, Indian or Mexican restaurant effects, no matter how much they are aiming to ‘change the way people look at XXXX cuisine’ the minute the first bite passes over my gums I go into a feeding frenzy. If I was one of those mad-eyed NLP guru’s I’d believe that the highly characteristic spiciness was a trigger for the memory of an entire life’s worth of lager-lubricated Ruby blowouts. If I applied a bit of food science I could postulate that the combination of appetising spicing with designed-to-fill peasant ingredients was a sure specific for overeating. Whatever the cause, I simply can’t push my chair back until food spray covers my shirt and the tablecloth and the final mouthful is pressing upwards against my glottis with worrying urgency. OK, I have no self control. The second part of my problem comes with the design of the restaurant ‘concept’. I now live in terror of the waiter who asks “Have you eaten at XXXX before?” because I know I will say no, and I know that there will follow a detailed description of why the food will not arrive to my convenience but to that of the kitchen, the floor staff and the business model. They often dignify this with the get-out clause “… you know…. like tapas!” to which I always want to reply “…you know…like battery hens!” Keep these facts in mind. I walked down into Wahaca and was genuinely impressed by the interior. An enormous amount of money and design effort has been spent on a fantastic, purpose-built, mass catering room. There’s an expensive open kitchen, and, most costly of all, a battalion of helpful, attentive English speaking staff. As it’s now imperative for a restaurant to have some kind of caring ‘mission statement’ it was declared all over the walls that the food was prepared from fresh English ingredients wherever possible. The overwhelming impression was of a job terrifically well done. (Which oddly, and as an aside, raised my third problem. The much touted head of this operation is Thomasina Myers, who won Masterchef in 2005 and apparently became interested in ‘market food’ while travelling in Mexico. If only out of bitter jealousy, I’d love to know who stumped up the millions this must have cost on the basis of the gap year observations of an amateur chef . The story is terrific PR but, please God, there has to be more to it than that.) I ordered pibil pork tacos, a black bean quesadilla and a Sonora salad. The pork was a pulled chipotle-y barbecue like mound of juicy shreds on a puddle of beans and a thick, firm corn taco. Admittedly I’d missed breakfast and sat through a two hour meeting with an editor but this probably one of the nicest things I’ve eaten in months. I have some history in Mexican restaurants. My first job in London was as a KP at a place we called Break For The Bathroom. I remember unloading giant sacks of precooked ‘Meximeat ’ into vats and grating lumps of EC cheese-mountain plastic cheddar into buckets to make ‘Monterey Jack’. I know how many ways a quesadilla can be bad and believe me, this wasn’t. It was light, neither overcheesed nor beaned, creatively seasoned and at a temperature that avoided both congealment and palate immolation. The salad, though delightful, was served in a bloated monstrosity that looked and tasted like a deep-fried coffee filter. It was the only disappointment… the sort of cheap Tex Mex gimmick that should have died with leg warmers. The meal was brilliant: I sat, all the way through it thinking… “This tastes fantastic, I want to bring all my friends here to taste it too. I want to tell everybody to taste this fantastic food”. And then I realised that 16 minutes had passed, my stomach was groaning, the bill was on the way and that nothing would ever change. If food this good was ever served in a market in Oahaca, it should probably stay there. Though this place produces stuff that tastes so good it could potentially change the way we think about Mexican food, it reinforces every stereotype by making it fast. Serving it ‘tapas-style’ and ‘canteen-style’ just forces us to experience it as fast, throwaway food. How could I take anyone to Wahaca unless it was for some awful, intra-meeting refuelling stop - So we could snork down a plateful of Meximeat while lying about the sales figure for the North East region before hurtling back to the office for an afternoon of dispeptic lying and bilious recrimination. The only way I could take friends out to Wahaca would be to make an evening of it… to go out mob-handed, spend six hours in a vertical drinking hutch throwing cheap beer down our necks then barrel in, reeking and howling, and spend the last half hour before closing demanding tacos and tequila. The food at Wahaca is great, I just can’t work out how to eat it.
  23. Having passed Limon on an earlier outing to another local restaurant, I could not help noticing that this unassuming restaurant was rather packed for a week day night... Curious, I ventured out Saturday night sans reservation, and snagged a couple spots at the bar, which turned out to be probably one of the best seats in the place for many reasons. Upon entering Limon, your first impression is the comfortable decor and relaxed environment. However, I got a sinking feeling when the hostess (manager) arrives to greet us wearing the black body hugging turtleneck which screams 'trendy' a la 'Soto' etc.... Seriously, not having any interest in Trendy I almost turned on my heels and left. ... Thank god, I stayed. Expecting the usual bar mix Margarita, we were blown away by the fresh and surprisingly not heavily sweetened version that the bar puts out. The bar man explains that he starts his day by squeezing a full box of limes...add to this syrup made from panela (mexican / latin american lump brown sugar) and they have their margarita base... damn, these are better than my own.... The menu is not overly complicated, and is devoid of gringo tex-mex staples found in most of the places calling themselves Mexican. [side note: why doesn't C&P and these others just brand themselves TexMex, so that the differentiation is clear? It is confusing to most who do not know the difference. If one were to eat the slop dished out at 3 Amigo's and get the impression this crap is Mexican, I could understand why no one would never eat Mexican again.] From the starters to the mains, this menu has all bases covered. Wanting to eat everything, I chose to go with a few starters, my wife took a main. We shared the Sopes, we each had the Tortilla Soup, I had the Cerviche and the Nopales Salad, the main course was the Enchilladas de polllo con salsa verde . The sopes were tasty and surprisingly were served with shredded chicken. The masa had not been prepared to order but were made earlier in the evening and had been heated to order. Hence the reason they were at the table so soon, and why despite their being almost perfect, they had a tough base. They were tasty none the less, and were a close runner up to the Sopes at Amante on Monkland or those served at Coin Mexique on Jean Talon and Iberville. If the base had not been so tough, they would have been the best. The Tortilla soup arrived as we were finishing the last bites of the Sopes. Served in an interesting leaf shaped bowl, the tortilla soup was made with an honest rich home made chicken stock with the perfect balance of Tomato. Lightly seasoned, and redolent with shredded chicken, this soup was excellent, although the addition of more tortilla strips would have been appreciated. Significantly different from the Tortilla soup at le Coin Mexique (which had added up to 2 years ago a piece of Chicharon in the soup.mmmm...) or from what you would get in most good Mexican restaurants in the US, this lighter version really hit the spot. The Enchiladas de pollo con salsa verde were as close to perfect as they can get. Thin fresh tortillas wrapped around moist shredded chicken with a spot on Green Salsa with just the perfect balance of tomatillo and coriander. The accompanying frijoles were served in their own ramekin and were not slopped on the plate as they are in so many places. The Cerviche is not the big winner of the evening. Before ordering I had asked what type of fish was used, I was told Dore... i should have avoided it just on this alone.. The portion was small, and was on a large chiffonade of iceberg lettuce, and topped with far too many diced tomatoes. The couple tablespoons of cerviche were lost in the garnish. When the search party finally found the cerviche, the flavor was close, but the fish was mushy from being too light to stand up to the lime juice, and had lost its texture. Also missing from the party was any spice what so ever, This poor cerviche had never met a jalapeno. Surrounding the Cerviche was a mass of thin crispy tortilla wedges. Unlike anything commercially available, I do not recognize tortilla as any of those made locally. I enquire and am told that they are home made... Golden brown, these tortillas are crispy and a bit greasy with a slight bitter after taste. Had the oil been a bit hotter, and fresher, these would have been perfect. Tortillas have a mild flavor, and easily pick up flavors from the oil when fried. Tired oil will make a tortilla far less appealing than when fried in very hot fresh oil. The nopales salad I was told were made from fresh nopales. Intrigued, as I have a hard time finding a regular supply of Fresh nopales, I ordered the salad expecting to get the usual soulless canned nopales. To my surprise, the nopales salad was made from fresh, charred nopales, mixed with red peppers, and topped with crumbled queso. This nopales salad was the best I have ever had, and I would keep coming back for just this and the margaritas alone. Having no room for dessert, my wife opts to pass, I could not, and was told that the key lime pie was legendary... yet sadly, they started the night with only 2 slices and none were left... The barman was wrong, the waiter in fact found the 2 slices and brought one for me and the other for another patron at the bar. Yes, key lime pie has been around since dirt was a rock, and perhaps many are as tired of it, as I am, but the bar man could not praise it higher, and I had to try it. The pie was simple, graham cracker crust, with key lime on top. The pie was good, but, the crust was a bit too thick, and a bit too buttery. Yes, this is possible. The topping was good, but would have been better the day it was made, as the lime had lost its bite. Made from fresh ingredients, the filling was home made and a good contender for the best key lime pie served in a restaurant in the city. What really was the most impressive part of the experience at Limon was not as much the food and ambiance, but the fact that the bar man also used to work in the kitchen, and was very interested in our thought about the food. Unlike the typical waiter who takes orders and brings food, this guy really cared... not only that, the manager was also receptive to the comments he passed back to her. Sadly, I am informed by the barman that this is his last night, as he could no longer balance studies and work. One thing that really stands out here is that the food is NOT spicy, and surprisingly, it is so well prepared and tasty, that you honestly do not miss it.. in most cases. Balanced for the Quebec palate, anyone missing the bite, are offered home made salsas to add heat... but don't expect anything incendiary, this is just not the place to find it. likewise, you will not find crispy gringo tacos, the 'Mexican flag' or fried ice cream on the menu.... Leave these to the folks serving gringo style Tex-Mex. Certainly a lot pricier than Le Coin du Mexique or Amante, Limon scores big points for decor, food styling, ambiance and tastiness. Clearly, Ricky D and Pillar have successfully established an upscale Mexican restaurant in Montreal, and deserve the prices being asked. We will be going back. Footnote: if you do go to the Limon web site, please don't let the video dissuade you from going. I found the host of this piece to be annoying and uninformed. Clearly an attempt at being more promotional than editorial, and failing on both.
  24. My aluminum tortilla press has oxidized a bit, and I want to replace it. Is any one kind better than another? I've been looking around, and the metal ones all seem to be aluminum or tinned (?) cast iron. Is stainless steel available?
  25. When I was working in Mexico City one of our clients was Chocolates Turin. They produced spectacularly good chocolate in many variations, not just plain. Has anyone seen them for sale in the US of A?
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