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  1. I recently watched the Amealco (northern Queretaro) episode of La Ruta del Sabor (originally broadcast in 2003)... and one of the dishes prepared by an Otomi abuelita was Garbanzos en Amarillo (Chickpeas in a light, masa thickened vibrant yellow-orange hued Mole de Olla). To provide its color she used a substantial quantities of a tuber that looks like ginger, but she referred to as Azafran (Saffron)... I guess its possible that it is just Safflower roots (as Safflower is commonly referred to as Azafran in Mexico & its threads used in cooking) but these were very large (thick) roots. It
  2. 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.
  3. 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.
  4. This past February I had the opportunity to spend some time in Xico, Veracruz. It's a pretty cool little town and is famous for (among other things) it's mole which has a bigger hit on dried fruits than other moles and a good hit on the nuts as well. I purchased 4 different mole pastes with the intent of trying them all side-by-side to see which one was the best. Needless to say, life intervened and I haven't had much chance to cook much of anything let alone do the side-by-side on the mole pastes. I did, however, try one of them last night for dinner and it was spectacular. Deep, rich and ea
  5. This article claims that there has been a "great Mexican tortilla crisis" due in large part to an increased price of corn secondary to the use of corn as a biofuel. Has there in fact been such a "crisis" in Mexico? If so what are the perceived causes? Has the promotion of corn based ethanol in gasoline been a factor?
  6. I'm doing an aphrodisiac meal for Valentines Day and someone recently mentioned this liquor to me, but I've never heard of it. Can someone fill me in. I hear its orange and sweet. Can I get more details than that? Thanks
  7. My nephew and his wife are coming to town from NY (after having lived in Barcelona for 13 years) for the opening of his film in LA and they've asked me (Auntie Foodie) to take them to lunch at an authentic Mexican restaurant beforehand somewhere near the theater in Santa Monica. Does anyone have any ideas?
  8. I have been blessed with several Mexican butcher shops in my area and have found the quality to be great and the service excellent. An added bonus is the butcher shop I go to makes and sells homemade tacos .50 cents apeice. Has anyone else tried their local etnic markets?
  9. after a cooking class last week, i was chatting with students, and one was asking about salt pigs---you know, the kinda periscope-shaped vessels that are supposed to keep salt from clumping. one of the women (i didn't know her, so can't track her down) mentioned that she grew up with little vessels that were shaped like a prone woman, with a depression in the belly for the salt. i'm fairly certain she said this was in mexico...she said they were hand-crafted, but were everywhere. boy, i'd love to get one...or twelve. anyone familiar? thanks in advance--they sound just marvelous!
  10. My friend Charlie Deal (detlefchef) has finally gone public with his plans to open a new Mexican eatery in Durham. Named "Dos Perros" after his two dogs, the restaurant will feature a fairly broad range of items, including mole, seafood, slow-roasted meat and chicken, and, of course, great drinks. Here's the press release: If you've been to Jujube in Chapel Hill, you'll know that Charlie really works hard at his craft. He knows food, and he's been dying to open an "expanded taqueria" for years. That's going to be happening, soon, and it will be a great addition to the local scene.
  11. Hi All, Help me buy a 2nd Mexican cookbook? I was thinking about something from Diane Kennedy but she has so many I can't decide what is the "one" to get. We have Rick Bayless' Mexican Kitchen which we love and use a lot. Thanks, -Mike
  12. I live almost exactly half way between Tacoma and Olympia and notice most of the posts about WA ..well in general here in this section ...are all about Seattle and yes Seattle is a fantastic City I used to work at Harborview and have walked and eaten all over the place...I also worked at a clinic in Burien for years so I know the Burien.... White center well and still love to venture up as often as possible .. Granted you got us in the Seattle area nice high end joints...famous chef's cookbooks and whatnot but for daily eating and shopping in markets... we can authentically eat our way aroun
  13. Hey everyone, I'm back in town for a month visiting my parents and I have decided to make some mexican/latin food. My current problem being a source for those hard to find ingredients. I did a couple of searches and browsed through 20 odd pages but nothing turned up, so apologies if a thread of this nature already exists. Specifically I'm looking for tomatillos, a good selection of fresh and dried chilies, fresh mexican cheeses, a tortilla press, and mexican oregano. Anyone know anything or have any suggestions? I know of one place in Woodburn but am curious to find more. p.s. anything close t
  14. How about this one, gang? In an ever-growing attempt to gain round-the-clock customers, I guess, Taco Bell has come up with... 'fourthmeal, that meal between dinner and breakfast'. How's that for genius?
  15. Ok so the other night I tired making Bistec Ranchero for the first time and while it turned out pretty well I have a number of questions on my mind. The recipe I had called for the following (in the order given) to be layered in a heavy, cold skillet and slow cooked over medium heat (lid on). 2 T corn oil Thinly sliced white onions minced garlic thinly sliced potatoes thinly sliced tomatoes and finely chopped cilantro breakfast steaks (coated in a mixture of salt and pepper) Additionally I subsituted a more tender cut of beef for the breakfast steaks (described as round steaks thinly sliced)
  16. Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index. For our silver anniversary Cook-Off, we're making tamales. It's true that All Saint's Day and Christmas are months away, but the weather has turned cold suddenly here in New England, and my thoughts have turned to the green corn tamales that I enjoyed a year ago on a trip to Tucson and Bisbee, Arizona. Early fall may also be the right time to start not only because high corn season approaches in the north (for those using fresh corn in their
  17. I see these things at a lot of different markets I go to all the time and recently decided to buy some. I find they have a pleasant neutral taste and a wonderful texture. All the info I have read on them seems to indicate they are native to mexico, but I am having a lot of trouble finding any mexican recipes. Does anyone actually eat these things in mexico? And if they do, might they have any recipes or preparations they'd be willing to share?
  18. I took the family to Mama Mexico on Friday. I was hoping for something along the lines of a Rosa Mexicano experience. While we certainly paid a Rosa Mexicano price, the meal was a lot more like Taco Hell. Our bill came out to nearly $100 before drinks for three dishes, guacamole, and nachos. Sheesh! They do the guacamole at the table thing and it was fine. The ingredients were fresh. The chips were also fresh and crisp. Nachos are one of my two kid's favorite foods and they wouldn't touch them. For some reason, they drizzled a red sauce all over them. A warning would have been nice since the m
  19. Hiya! I'm supposed to be hosting a mini-tamalada this weekend and I just realized that my big bag of dried corn husks is AWOL. Corn husks are not something you can buy in Amsterdam AFAIK, but banana leaves are all over the place and I know that tamales are frequently done this way as you near the coasts in Mexico... My question is: has anyone done this? I've seen some recipes (and our eG blogs covering cornhusk tamales), but I'm looking to hear about any experience/tips/nonos when working with banana leaves instead...It looks like they're usually wrapped square (unfortch the miraculous world o
  20. I'm researching for an article on foods prepared for Day of the Dead. Does anyone out there have a candoed pumpkin seed recipe? Any comments or thoughts on rituals surrounding thar day would be utmost helpful as well. Thanks.
  21. We've been having a discussion on another forum (glass beadmakers) about Mexican cooking and one of our members, who lives in Sydney, lamented the scarcity of Mexican ingredients in Oz. In an effort to help, I searched all of the foodie websites I know, as well as Google, and didn't come up with much. Some dried chiles, some salsas, lots of tortillas. The one thing I had no luck with was maiz para posole, also known as maiz cacahuacincle, or - in the US - hominy. This corn product is an essential ingredient in posole. The dried form is preferred, as it makes a much nicer posole, but cann
  22. 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
  23. 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 wa
  24. 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,
  25. Today's NYTimes article by Lawson on comfort foods got me thinking about our family's latest: chilaquiles. Thanks to Rick Bayless' "Mexican Kitchen," we have discovered the joy of turning pureed tomato & tortilla chips into homey, Mexican comfort food. My 14-yr-old likes to add fresh spinach, grated cheese (he likes Monterey Jack, I say sharp cheddar), mashed chipotle & adobo sauce, and roasted garlic smoosh into the tomato sauce. Then the magic: you pour in a big hunk of tortilla chips (we use Tostito's Bite Size) and wait for them to soggify. Honestly, it's delicious, quick, easy, an
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