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Found 464 results

  1. jat

    Mexican Rice

    Mexican Rice Thank you Vera for teaching me how to cook Mexican food. The next time I cook chile rellanos, I will write down the exact amounts for you. It's my specialty. Mexican Rice: For about 1 1/2 cups of rice, use 2 cups of water Use long grain rice. Brown in Wesson Oil. Grind 1 clove of garlic. Add 1/2 can, 4 oz. of tomato sauce. She uses Delmonte or Springfield, "whatever is on special" *Use 1 cube of Knorr tomato Bouillon and mix into rice. All the ladies tell me this is an important ingredient. Salt to taste COVER pot, cook on low flame for 20 min. Keywords: Easy, Mexican ( RG821 )
  2. Salsa Mexicana This recipe is from the Mexican Table Salsas course, in the eCGI. One of the most basic styles of salsa, a salsa cruda (raw sauce), is simply composed of ingredients chopped and mixed together. Sometimes called a pico de gallo (rooster's beak) or salsa fresca, the most common version, the salsa mexicana, consists of tomatoes, onions, fresh chiles, cilantro, lime juice, and salt. An extremely versatile salsa, it especially goes well with fish and chicken 1/2 lb or 2 medium tomatoes, approximately 3/4 C when diced 1/2 c white onion, diced 1 jalapeño chiles 2 T cilantro, finely chopped 1 tsp lime Salt Remove the core and seeds from the tomatoes and dice the flesh. The tomatoes should be firm, yet ripe. Plum tomatoes make an excellent choice here because of their naturally firmer flesh. Toss in a bowl with the diced onion. Holding the jalapeño upright, slice down the sides of the chile removing the flesh until only the stem and attached seeds remain. Finely chop or mince the jalapeño strips and toss them in the bowl. Serranos are actually typical to this salsa, but I prefer the bright front-of-the-mouth bite of jalapeños instead. Traditionally, all ingredients are chopped quite finely and similarly-sized to allow the flavors to unify. I prefer about a 1/4" dice for the onions and tomatoes with the jalapeños minced so that the chiles do not overwhelm the salsa. Add the cilantro and mix, taking care not to crush the tomatoes. Add the lime juice, mix again, and salt to taste. Let rest for 15 minutes to allow flavors to mingle. Makes about 1 1/2 cups. This is the best template to use for most fruit salsas. Substitute mango, papaya, or even apple, for tomatoes and you still have a wonderful, but entirely different, Nuevo Latino salsa. Substitute corn, beans, or cucumber for the tomatoes and again the salsa takes on a whole new character. Keywords: Condiment, eGCI, Dip ( RG933 )
  3. Will be in San Diego for the first time. Would like to experience some authentic Mexican food. I heard of Aquí es Texcoco. Any other suggestion that would have at least one vegetarian option on the menu? Thanks.
  4. 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.
  5. 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.
  6. 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...
  7. 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.
  8. 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.
  9. Not from the area. Could anyone tell me where it is? Thanks!
  10. 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?
  11. I just returned from the local Mexican market. While I was there I noticed something I've never seen before - Chorizo Seco. This sausage is darker (almost the color of blood sausage) and drier (hence the "seco") than your average Chorizo, but it is clearly still a fresh sausage. It is in a natural casing and was refrigerated. It does not appear to be cured. Can anyone give an explanation as to the difference? Is it a regional specialty? Do you cook it up the same as regular chorizo? Is it used in specific dishes?
  12. 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.
  13. From Pátzcuaro, México: For Friday's dinner, I'm planning on making Filetes de Pescado a la Veracruzana. Our local pescadería offered tilapia, cazón, huauchinango and mero. I haven't used mero before. I Googled it, and it seems to be grouper. How would that work for pescado a la Veracruzana? I like the thick, meaty filets. Tilapia is out of the question, as I find it nearly tasteless and lacking is substantial texture. Cazón may be fibrous, in my limited experience with it. Huauchinago is expensive, over $130 pesos the kilo! Maybe I'll revert to Plan A: fried, breaded fish filets, Southern catfish style, oven-fried potatoes, slaw, tartar sauce, pickled chow chow, and corn bread. Saludos, Panosmex
  14. I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes! So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please? Thanks!
  15. Over in the Cooking with "Eat Mexico" topic I've posted a about things I've made from Lesley Téllez's recently-published book about street food in Mexico City. I finally had time to go down to "CDMX" (as they are now trying to rebrand themselves) this weekend and went on two of the Eat Mexico food tours. On Friday we went on the street food tour, and on Saturday on the San Juan market tour. The pope was also in town this weekend which made the city crazier than usual and drove the tour selections as we tried to not be where he was, with limited success. Street Food Tour I have limited photos of this one because our hands were usually full! There are ten "normal" stops on the tour plus a couple of optional ones. One of the vendors was closed for the day, but we definitely had no shortage of food. I think the tour lasted something like four hours, and we were basically eating the whole time. Most of it was standing and walking, but we did stop into a local coffee shop and sit down for a short time. Our guide, Arturo, was excellent. He is from the city, has attended culinary school, and is very well versed in both the local street food culture as well as Mexican cuisine overall. While the tour was mostly eating, we did walk through one small neighborhood market just to get the feel for the thing, and we stopped at one local tortilleria: The classic tortilla-delivery vehicle: We chatted up a local store owner who was making "antojitos" ("little cravings") for breakfast: Ate some tamales, walked a bit, then had some tlacoyos: here are the condiments... We also had some fresh juices. They really like their pseudo-medicinal juices.. we had the one that was "anti-flu" (and delicious): For the tlacoyos I had a huitlacoche and my wife has the chicken tinga. The huitlacoche was disappointingly non-descript. The remedy, of course, was to douse it in salsa, which fixes everything. A few blocks down we had carnitas tacos: And then some mango and watermelon with chile powder: Arturo tried to ply us with more food at the nearby burreria, but at this point we were on the verge of exploding: So we stopped for some locally-roasted coffee: Then on to a burrito place (of all things!) -- the guy running the burrito place was hilarious, and totally frank about stealing the burrito thing from Texas and then "fixing it." He's had the stand for something like 20 years. We split a squash blossom burrito (squash blossoms, onions, salsa, and cheese are the only ingredients, no rice or beans) which he makes on the griddle and then covers in a cheese blend and fries until the cheese browns and crisps. Definitely an improved burrito! Yeah, no photos there. Second to last was an absolutely terrific octopus tostada: And then a final stop for dessert (which we took back to the hotel rather than eating it there): ETA: A couple more photos. Also, there was a turkey and pork sandwich of some kind that I have no photos of and can't quite remember where it fit into the tour. Just in case you were worried about us starving.
  16. Chileheadmike and I have been talking about doing some kind of “taco crawl” up and down Central Avenue in KCK for at least the past year, and Saturday we headed out with his daughter for an impromptu dry run. With the lofts and loft-dweller friendly businesses hitting critical mass in the Crossroads, we have been hoping to crown Central (and Kansas) Avenue as “The New Southwest Boulevard”. This is by no means a comprehensive list of what the area has to offer, we probably passed by five times as many taquerias, carnicerias, paleterias and bodegas as we visited (all between 7th and 18th Street on Central and Kansas Avenues). I’m originally from the area…… born at Bethany Medical Center, grew up going to church at 15th and Central, got my first tattoo right across the street from it at East Coast Al’s, and it was amazing to see how the strip has changed over the years. When I last went to church down there in 1992 or so things had gotten pretty scary. Lots of drugs, violence, prostitution around the clock....your run of the mill HBO “America Undercover” documentary. At some point things have taken a huge turn for the better, at least at first glance. It’s much more lively and inviting, with lots of thriving new businesses and most importantly.......FOOD GLORIOUS FOOD! El Taconazo- 624 Kansas Avenue This was where we decided to meet up. We were both familiar with Roberto’s and planned to meet there, but alas it is no more. We couldn’t tell if El Taconazo occupied the space or if Roberto’s used to be further down the street. Besides having the coolest name, it also turned out to be our favorite all-around catch of the day. They provide table service and have what may be the largest menu I’ve ever seen in a Mexican restaurant. Everything from tacos to tortas to whole fried Tilapia. Since we were planning to hit several places, we kept things simple. At least that was the plan. We got a selection of tacos; pastor, carne asada and the simply titled “cabeza” ($1.50 each if I recall correctly, all served on two small corn tortillas with cilantro and onion). I also opted for the lengua burrito. Five stars all around. I’ll let chile boy speak about the chips and salsa, but they were pretty damn great. The tacos were all top notch, but the lengua burrito was stupendous. Packed with slow cooked and seasoned, chopped beef tongue along with a small amount of lettuce, tomato and white cheese. For $3.95 I wasn’t expecting something that huge, so needless to say it put me off my game a bit for the next three stops. I will absolutely be back to investigate more of the menu choices. In my humble opinion, it is a contender for "Best of KC". Paleteria Chihuahua- 1103 Kansas Avenue Just a few blocks down from El Taconazo is this little ice cream and taco shop, in what looks to be a former Dairy Queen or Velvet Freeze. Counter service only, with a small selection of tacos and tortas, churros and ice cream. We got a few tacos with carnitas and one with deshebrada (which I was slightly disappointed to find out only meant “shredded beef”), as well as a chocolate filled churro. The tacos were very good, almost identical to what we got at El Taconazo, but with the addition of lime wedges, fewer onions, and very finely shredded cabbage. The churro really came out of left field. I’ve only ever had them plain, and we were all surprised to get the choice of chocolate or caramel filling. I don’t have the biggest sweet tooth in the world, but I’d go back for another dose of that cinnamon and sugary goodness. Casa de Hernandez- 1817 Park Dr. Okay, the one clunker of the day. Not terrible food, don’t get me wrong, just your standard American-Mexican fare. Lots of cheese on everything, nachos and quesadillas galore, no heat to the salsa, etc. I kind of suspected that’s what we’d be getting, I grew up eating there way back when it was Casa de Tacos. We sampled tamales, flautas, fideo and a Mexican style chili with lots of beans and pork. Everything was decent enough, but the menu just didn’t have much beyond the norm. Considering the great food choices available just east of the restaurant, I probably won’t be back unless it’s because I’m talking someone down from an On The Border binge. I’ll take the hit on this one, boyhood nostalgia won out over common sense. Laura’s Restaurant- 1304 Central Avenue Damn that wonderful and filling lengua burrito at El Taconazo....little did I know this would be the last stop I could muster. Laura’s is pretty popular, by that I mean I’ve heard friends mention it in passing. They have table service, are open 24X7 on the weekends, have a taco stand outside AND a bakery right next door. I believe the building was a Hardee’s at one point. They have a pretty large menu selection, but we took the taco route once again just to try and get a good baseline between our three main contenders. Beginning with some wonderful horchata to settle the belly we ordered deshebrada and lengua tacos. I also ordered a lengua gordita (corn) and FINALLY I got to go all Tony Bourdain with a “buche” taco (deep fried pig stomach). I don’t even know enough Spanish anymore to make myself look stupid, so somewhere along the line I ended up with an extra lengua burrito that I ate at home late last night. These were some good tacos. Mike’s daughter chose this as her clear winner, but I’m sticking with El Taconazo. My gordita was very good, with the thick corn tortilla sliced through the middle, deep fried and stuffed with a TON of chopped and fried (totally different than Taconazo) tongue and some refried beans. This was my first experience with buche, and I have to say that I had about half a second of hesitation (before I tore into it with vigor). I’m guessing they deep fry the whole stomach and then chop it up. It just looks very different; perfectly symmetrical layers of fat and meat, and I could see the texture freaking a lot of people (and by a lot of people I mean my girlfriend) out. But man, it is delicious. And not in that “I ate something strange and have to pretend it was good” kind of delicious, but truly wonderful. Very much like the fatty/crisp pieces of a smoked pork butt. A winner. We stopped by the bakery next door, and I picked up a selection of pastries to take home. I love Mexican pastry, it’s rarely overly sweet or gooey. The perfect companion to freshly roasted coffee. Although I love it, I’m totally ignorant when it comes to Mexican pastry. I don’t know what all the different treats were called, but they were beautiful as well as delicious……and all for under a dollar apiece. Anyway, that’s it for the dry run. I know Mike has some good commentary on the way. We’ll get some recruits and hit it again here pretty soon I’m sure. I’ll have some time between now and then to ask some friends in the area about their favorite spots and specialties, because my one regret was that you can only eat SO MUCH great Mexican food in one afternoon without expiring. We had some great food and have a new favorite Mexican restaurant to add to our list, but we haven’t even skimmed the surface of what the “New Southwest Boulevard” has to offer.
  17. Hopefully i can glean a bit of Mexican specialists' knowledge when it comes to gardening/growing a couple key Mexican culinary items in my garden, epazote and tomatillo, both from seed. I only have a quick minute right now to post these facts, but if there's any other info you'd need in order to provide advice, fire away and I'll answer the moment I have a chance: 1) Live in Melbourne Australia, just coming into spring right now; 2) Have a reasonably sunny spot in a small garden ready for the two plants, but I can't say it's full on sunshine from dawn to dusk; 3) Melbourne's spring and summers are typically pretty warm to hot, say 26 Celsius in spring, avg. 30-32 in summer. In the middle of a long draught, so not much rainfall should be expected this season, either. 4) Have ordered some seeds from both from a retailer in Western Australia who is sending them in the next couple days. Unfortunately, it is impossible to find/purchase seedlings or already sprouted plants of either variety, they simply don't exist. And finally the reason I'm growing, rather than buying, both is that I am pretty certain it's not possible to find fresh, fully grown of either plant here, although dried epazote and canned tomatillo are available. That's it... any tips, tricks, hints, or advice for getting some successful plants grown for harvest would be much appreciated, as would insight to the nature of either plant, finicky or not, hearty and easily grown or not, etc. Basically just wondering how easy or difficult they are to maintain and grow, again any advice would be great. Thanks everyone/Kanga
  18. Hi everyone, I am currently staying near San Jose/Santa Clara (Milpitas to be exact), and was wondering if anyone knows where I could get the following? 1.) Mexican tortilla press 2.) Masa Harina ? If any one has any ideas, I would greatly appreciate it. Thanks!
  19. Folks - I am putting on a pay for dinner party for some friends the beginning of next week. My cooking roots are mexican. I grew up in Ft. Worth Tx and lived in Austin for 10 years. Now I live in St. Louis and love introducing midwesterners to mexican flavors. Below I've posted the menu I jave planned up to this point and was wondering if you guys had any feedback. I'm looking to add one course possibly a braise like a spin on Zarela Martinez' estofada de peurco con frutas. But there will be a number of vegetarians present and so I've come up with a few options for them that would appeal to both crowds, like the soup and like the appetizers (minus the totopos de vieira). What could I add as a course? What dessert should I do? Here's the menu: Cocktails: The White Mexican: Horchata, Kahlua, Rye Vodka Mexican Greyhound: Ruby Red Grapefruit, Plata Tequila, Salt and Lime Modelo Especial Appetizers: Sopes: Squash Blossom, Charred Poblano, Caramelized Onion, Salsa Verde, Queso Anejo And Cinnamon Black Beans, Salted and Spiced Tangerines, Pasilla Chile Puree, Queso Anejo Totopos De Vieira: Pan Seared Scallop, Bacon Avocado Mousse, Pineapple Mignonette Botanas de Jicama y Cacahuate: Jicama, Fried Peanuts, Grapefruit and Tangerine, Cilantro, Chile powder and Salt Table Salsas: House Made Totopos Fogata: Charred Vegetable and Chile, Smoked Pasilla De Oaxaca Salsa Verde: Tomatillo, Green Mango, Guajillo Chile Salsa Mexicana: Beefsteak Tomato, Jalapeno, Cilantro, Onion, Garlic, Lime Charred Chilaca Chile Soup: Toasted Chick Pea Soup: Tomato Mint Relish, Fried Green Tomato, Queso Anejo Main Course: Tacos al Pastor: Sous Vide Lamb Belly, Smoked Pineapple, Cilantro Shallot Gremolata Tacos de Frutas y Verduras: Pickled Pan Fried Cauliflower, Blood Orange Cumin Ranch, Fennel and Chile Pico De Gallo Dessert: Mexican Ice Cream Sundae: Caramelized Banana, Avocado Ice Cream with Cajeta, Burnt Milk Ice Cream with Prickly Pear Syrup, Pimpo (Dent Corn Sugar Cookie) or perhaps Pan De Chocolate: Cinnamon Chile Buttercreme, Nata and Pecan Sorbet Sorry for all of the explanations if you read this before I edited it. I had sent this to some folks I do some catering with and needed to explain some things. Thanks
  20. 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?
  21. I found pepitas in my local market and decided (knowing nothing about it) to make some pipian. I looked on the internet and in the Bayless cookbook I have, and I ended up being more confused than ever. From a few hours of reading, the best explanation I can find for the distinction between mole verde made with pepitas and pipian is simply a difference in regional terminology. Can the experts please help? Are there differences between pipian and mole verde? How is pipian traditionally served? Does anyone have a wonderful recipe to share? Thanks- Linda
  22. I was surfing for a recipe to use up some spinach, and came across several versions of this recipe for "Mexican Spinach". It's a quick side dish of steamed spinach with a little cream & horseradish, which I quite liked, but I have to wonder: Is this in any way shape or form related to Mexican cuisine?
  23. Have recently enjoyed horchata on the streets of PV. Got a recipe for original horchata and any variations?
  24. hihi,i need you guys's help again,now i am doing 1 project,it is about introduce food,i need to do a 5~8 course meal,all about mexican's food,hope u all can share me some nice recipe.My budget is USD5 per person can more than that also.
  25. I am putting together a menu for a lunch party featuring a selection of traditonal Mexican Christmas foods. I am looking at ensalada de Navidad, ponche, tamales of course, and a rosca de reyes (also a tres leches because the hostess has requested one). I would really, really love to hear any suggestions on some traditional, regional items ... both for this event and just for all of us to try. Yucatan? Veracruz? Michoacan? Puebla? Queretaro? Hidalgo? All of the other regions. I know that there are candies, and I do know some special enchilada combinations, but what about breads? cookies? soups? and especially corn masa antojitos? Mil gracias, Theabroma
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