Jump to content

Search the Community

Showing results for tags 'Mexican'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. I grew up, in San Antonio, on a steady diet of great breakfast tacos after swim practice every morning...Abundio's, Las Palapas, etc. Even at TCU in Fort Worth, I managed to find some great breakfast tacos after practice...or with a Big Red to cure a hangover. Since I've graduated and moved to Houston (for work, not by choice....but it's growing on me quickly), I can't find any place that compares to the breakfast tacos of my youth. They just ain't the same. Any tips on where to go?
  2. Fate keeps on happening. I had some leftover Bayo beans and decided to use them to make Diana Kennedy's Sopa Tarasca, halving the recipe as I only had one cup or so. I made the soup and it was delicious and then I vaguely remember some discussions on the list re Sopa Tarasca and several different methods. Kennedy only calls for "pink or pinto" beans but from reading the threads here, more common is the Bayo. What luck that I had some! The Bayo we grew looks very clearly to be a cranberry family bean. It looks like a pinto but is pinker and when cooked, I'd say it's a little more dense, less creamy but more velvety. Does this sound right? What confuses me is I was told several times that the name is a bastardization of bayou. I guess what I'm asking is if you can tell me a little something about this bean. The soup was beyond swell, by the by.
  3. I'm seeking names and restaurants of high-end/"nouvelle" Mexican chefs, operating in the USA who--unlike--say Rick Bayless and Jose Andres--are actually MEXICAN. Home grown Mexican chefs creating any variety of Mexican fusion are also of interest. Your informed input would be much appreciated.
  4. Subject says it all: what are some good Mexican restaurants in the Boston/Providence area? Surely there must be a few decent places in both towns. Not every place sucks as badly as Tortilla Flats in Providence, does it, or is so wildly overpriced as Don Tequila's in (yes, again) Providence, is it? I mean, just because we live in New England doesn't mean we can't get a single decent Mexican meal, right? (Forgive if this has been covered elsewhere; I did a big search and didn't find a comprehensive list.)
  5. My dear FIL and his lovely lady will be going to Yuma, AZ next week to show some vintage pickups at a show down there. Since they are driving, I got an enthusiastic "Sure, you bet," to bringing me back some Mexican goodies to use cooking. I'm limiting my choice to 5 things. They'll be going across at San Luis, a big town. Please list what you'd like, so I can get ideas. Remember it has to enter into AZ, so no fresh stuff that'll go in the barrels. No alcohol, got plenty up here. Edit to say, yeesh, barr eels.
  6. Mexican-style rice is one thing I've never mastered. (A future thread....) Can anyone help? I'm talking about the rice that you get in mexican restaurants. Fluffy, vaguely red (tomato?), not a whole lot of flavor, but some. Don't know why I can't get it right. It seems easy enough. Thanks.
  7. On the menu at Rosa Mexicano, there are two items listed by themselves on the top, clearly intended as grabbers: the pomegranate margarita, and the guacamole. The pomegranate margarita is dispensed soft-serve style out of the wall behind the bar. Almost magically, it seems to keep flowing and flowing, seemingly at the rate of ten gallons per second. Question: where do you think it comes from? Do you think the conscientious Tequila-master is sitting there behind the wall, thoughtfully mixing crystal shot glasses full of Patron Anejo into the swirling machine? Think the pomegranate juice is from the farmers market? At least Fat Tuesday’s has more than one flavor. The guacamole is fabulous, wonderful and a bargain at ten dollars. It’s a cleverly crafted strategy, having this as the signature dish. Are you going to go to Rosa Mexicano, next to the MCI Center with $15 valet parking, and order a guacamole with a glass of ice water? If you do, your food will be a terrific value. If you don’t … Washington DC is the third outlet for this chain restaurant. Atlanta, Georgia is soon to be the fourth. Any guesses for number five? Six? Seven? Get the picture? Let’s call a spade a spade: this factory serves processed-tasting food intended for the masses who naively think they’re getting something more meaningful than they would at Cheesecake Factory. Even the tortilla chips taste like they came from the bulk food section at Shoppers Food Warehouse (as opposed to Rio Grande and Cactus Cantina, two high-volume operations that get the chips right). Rosa Mexicano sucks. It sucks! How much does it suck? It sucks, that’s how much it sucks. It sucks ducks, bucks, monster trucks, hockey pucks, guys named Chuck, migrant workers that shuck, lightning bolts that struck, sewage workers wallowing in muck, rear-wheel drive cars that are stuck, vagrants who are down on their luck, babys who taste spinach for the first time and say yuck, and don’t think for a moment I’ve forgotten about the word fuck. There!
  8. Some expert advice needed. I've just returned (to India) from LA where I went quietly mad in Grand Central Market buying anchos, serranos and all those other types of chillies, so different from Indian chillies and which we never see here. And at one of the stands I saw these bowls of brown sauce which I was told was freshly made sauce for mole poblano (or is the sauce called mole poblano, and is so what's the whole dish that's made with it using chicken called?). Naturally I bought some and it survived the return journey reasonably well. It tastes great - sweet and spicy and a bitter-rich chocolate taste coming through. So I've been looking for recipes on the Net on how to use it, and I've become a bit confused. None of the recipes, naturally, is catering for lazy cooks who get in the sauce readymade, but even if one adapts accordingly, I'm still confused on how to prepare the chicken. Some recipes say boil, some say fry - what's the best way to do? Any guidance will be gratefully received and even though this is egullet, please don't tell me I have to make the sauce from fresh. Next time, I promise, this time I just want to use the stuff I bought in LA, Vikram
  9. Anybody been? The review in New York Magazine, by Adam Platt, makes it sound pretty awful. Has the whole Latin-theme-park restaurant trend finally run out of steam? With the exception of OLA, there hasn't been a good opening in this category in ages. One error in the review: As far as I know, Chicama was the second restaurant in that space. The first was Jonathan Waxman's ill-fated Colina. (I think someone computed that Colina received half a star from the Times, Post, and Daily News . . . combined.) From the Post:
  10. I hear her works lauded all over the place, and I bought her most recent book, the one thats the compilation of her prior work. After perusing it, I am finding it quite intimidating, since I feel like I need a translation for every other ingredient. I went out and bought one of the prior books for the description of ingredients and the pictures. Does anyone have any suggestions on where to start? Im thinking of trying some of the salsas/sauces first. Ultimately I'd like to make tamales. I have purchased the needed equipement from Mexigrocer as well. All input is welcome. Msk
  11. We're taking a short trip back up to the Pacific Northwest and will be visiting some friends in Tacoma. Can anyone reccomend a good place for lunch? They live near the University of Pugest Sound and I imagine we won't have a ton of time to drive someplace far away. Here's a map of the immediate area will be in if that's helpful. A Map Thanks for any suggestions.
  12. I have just made a batch of pineapple and barley tepache using a recipe from Elizabeth Ortiz. I made the same recipe two years ago, and it came out the same way. It has a nice flavor, and just a slight "buzz", if any. My question concerns the sediment. There is a thickish "fog" of it, which I cannot decide about. Should I make a greater effort to remove this, or is it just part of the drink - sort-of like cider? It passes right through doubled cheesecloth. It would probably have to be forced through something finer. BB
  13. Does anyone out there have any good recipes for huevos motulenos? Googling them produced all sorts of strange recipe variations, only a few of which sounded anything like the dish I remember. Any suggestions would be appreciated. Thanks.
  14. Is it just me, or has anyone else noticed how that smoked jalapeno is being misspelled everywhere you go? From highend restaurants to any Mom and Pop stop that wants do a chicken wrap with a spicy sauce. Can we all take time to say, CHIH - POHT-lay? Chipotle. There is no T after the L. Its written right on the can of chilies en adobo. I'm not a purfict speller Ither, but dis one is realie obvius. s
  15. Well friends, Wal-Mart, it turns out, is about to open a new store in the shadow of the pyramids of Teotihuacan, just north of Mexico City. It's one of the great places of Mexico. Which prompted me to reflect on why Mexicans might flock to Wal-Mart (and Carrefour, its French equivalent fighting it out here in Mexico)and Costco and Sam's. I live in a wonderful town, Guanajuato, poised between the mountains and the plains at about 7,000 feet. It's a UNESCO heritage site with baroque churches, alleyways climbing hills, a decent university, excellent symphony, three theatres and the best arts festival in Latin America. And I can eat wonderfully--with some effort. But I still hear the siren song of Leon, unlovely boom town that makes Hush puppies (shoes, not food for us food-obsessed people) , Florsheim and most of the other shoes that are bought in the US. In Guanajuato, I can shop at a Mexican supermarket, Comercial Mexicana. It's crowded, dirty, smells and I have to push my cart up a ramp to parking on the roof. I can go to Mercado Hidalgo, a stunning building designed in the late nineteenth century. Sad to say the wiring is a health hazard. The meat comes from a slaughterhouse that I wouldn't wish on my worst enemy and ultimately from a natural but distinctly bad for beef diet of acacia thorn bushes, nopal cactus, and whatever else the runty cattle can scrounge. Tellingly it is sold for three prices; highest solid meat, middle meat with gristle and sinews, lowest you don't want to know. The vegetables are old and faded except for the wonderful standbys of nopal, chile, coriander, hand made tortillas, etc. Or I can go to local small shops that charge an arm and a leg for canned tomato sauce, canned pickles and canned dulce de leche. So like the rest of the middle class in Guanajuato I risk my life on the highway (one lane Mercedes at 100 mph, one lane mule carts and brick trucks at 10 mph) to Leon. And here's the list: Carrefour: Really good Mexican meat from the big ranches in the north (including things like oxtail and kidneys), olive oil, vinegars, olives, dark chocolate, utensils, cutlery and glasses. Delicatessans: wine, jamon Serrano, decent coffee, cheese. Costco: Mexican asparagus, artichokes, blackberries, rambutan, lychees, tomatoes, etc of export quality, and lettuce that does not have to be disinfected (hoorah). Wal-mart: Crema, Schweppes tonic water, capers, frozen New Zealand lamb (love lamb), New Zealand butter (Mexican has margarine added), totopos and sopes (tortilla based dishes), Chinese cabbage, and (for my American husband who yearns for the foods of childhood) American cake mixes, "black tea" (that is Camellia siniensis, tea meaning herbal tea in Mexico) and basic groceries at decent prices. So to sum up this long shaggy dog story: As Carrefour and Wal-mart enter the Mexican market, they are sweeping away the local competition. This consists of three supermarket chains, my much-loathed Commercial (actually there are branches that are pretty nice), Gigante and Soriana. It's not clear that this is the overwhelming power of the internationals. They have not had such success in Brazil for example where the local chains were apparently better. The big Mexican three have combined and persuaded the government to overrule monopoly legislation so that they can try to compete. We'll see. Meanwhile other Mexican food companies are thriving. Bimbo, founded by a refugee Basque family after WWII is now (I believe) the world's second largest bakery. It controls most of Latin America and has made large inroads in the US. I say this not because I like their bread (I wouldn't buy it if you paid me) but to say that US/French might does not necessarily rule in Mexico. Should Wal-Mart be near the pyramids? Well, I'll leave that for another day, Rachel
  16. IWent into my favorite bakery yesterday and there was wonderful smell of anise (at least if you love anaise as I do). Grandmother, mother and young daughter were picking over piles of fresh green seeds on the trays that you normally put your bread on. The seeds were dry but so fresh they hadn't gone brown and shrivelled. And they were picking out bits of stem and stones. They were doing it, they told me, to begin making pan de muerto next month. I asked where the seed came from and they told me in the south of the state. But that was as far as we got and it seemed rude to press further with other people coming in for bread. But i'm now determined to use the anise seed from the plants in my garden. anyone trid doing this? Rachel
  17. I was at a taqueria I haven't tried before here in greater Portland. You can often tell the origin of the proprieters by the selection of foods. Portland has a lot of people from Jalisco and Michoacan. Today, though, the tacos came with shredded cabbage. Where is cabbage popular in Mexican food? Is it a Texas or California thing? Is it a regional Mexican thing? Normally taquerias just put cilantro and onion on tacos here.
  18. I've planted an extensive field of Oaxacan green dent corn. I thought it would be could to dry and use later but I was told that normally it's used fresh to make a fresh corn masa tamal. This sounds good but I grew way too much of it. I suppose I could dry it and save the kernals for seed but do any of my fellow eGulleters know what else I could do with such pretty corn???? And can you point me in the direction of a fresh tamal recipe using Oaxacan corn?
  19. Hi, it's the newbie again with another "where do I go?" question. Last night I had the worst mexican food in my life: gooey tamales, dried out rice, flavorless beans. Where's a good place to go around here? I'm from California and lived in downtown Los Angeles for four years so I'm pretty spoiled and after a year in Boston I'm really missing Mexican food (or, according to the recent eGullet article on tex-mex, maybe what I'm missing is CA mexican). I want a taco that's on two un-fried corn tortillas, with some carne asada or pork, a searing hot sauce, onion and cilantro, limes, and a salsa bar. And if someone has a restaurant suggestion, would any of you like to come along to try it?
  20. I have seen the terms "real" or "authentic" Mexican food thrown around like so much culinary confetti on this thread. Folks in the East, especially the former USSR, are absolutely enamored with American Food. They find it at McDonalds®. Would you agree that there is no such thing as "authentic" Mexican cuisine, short of committing a home invasion down South?
  21. I grew up in Houston, and one of my favorite dishes of all time was Tacos al Carbon at Las Alamedas. Somewhere I read that this dish was actually "invented" by the person who founded Ninfa's. Is that true? It seems like such a straightforward dish, I can hardly believe it would have been invented in the 20th century by a Texan. What do you know about Tacos al Carbon?
  22. Quite casually, the delightful Ms Melkor and I have decided to visit and make notes on as many taco trucks in the 707 area code that we can find. The next review may be our last or this thread may continue as long as Tommy's Bio. The taco truck is a brave new frontier in Mexican cooking. I think some of the best Mexican food I've had in Northern California not made in the home is from these trucks. Please add your own reviews if they are from the 707 area code and are actual trucks. Really good taco stands or trucks in Davis belong on another thread. This is serious, gente! We started with 2 Hermanos on the north side of Vallejo. It is in the parking lot of a very tacky furniture store and the busy traffic on Sonoma Ave will not remind you of a chic Parisian cafe in any way. I don't remember how much the tacos were, but the regular burrito includes cheese and sour cream for $3.50 and it's huge, although not too huge for the mighty Ms Melkor. She had a cabeza and I had three tacos al pastor. I forgot to ask many details but my companion said the burrito was very good. I eat one every Saturday on the way back from the market in OAK so I know of which she speaks. Lots of meat and just enough beans and rice to taste great, not to use as filler. They steam the tortillas rather than grill them, which I think is a negative but the extras like cheese and cream are bonus treats, as are the salsas, the de Arbol in particular. My tacos were rather artfully displayed. To be honest, the meat as a little dry but otherwise it was a fine snack. For the 3 tacos, burrito and 2 horchatas (kind of watery but not too sweet) it was $9. I have to admit part of the appeal is knowing these mobile restaurtants make Mr Melkor squeemish. She didn't say but I'd bet Ms Melkor gets a little thrill from that too. Let us know if you want to go on our next little adventure or add your own. VIVA 707!!!!!!
  23. Thanks for all the great insights already. I haven't eaten extensively in Texas but do love TexMex, Mexican and New Mexican food... (This is my disclaimer if these are silly questions... ) 1. In Texas is there a distinction in restaurants between those serving TexMex and those serving primarily regional Mexican dishes (dishes not seen in TexMex restaurants or else made differently) ? 2. To follow up on that idea, I wondered whether the influence of larger numbers of Mexican immigrants, availability of ingredients, (or other factors) has resulted in a change, either increasing or decreasing, of restaurants serving TexMex "versus" dishes that hew more closely to regional Mexican cooking. In brief, is there a "market" that drives the existence in Texas of both types of restaurants side-by-side and what is the dynamic? Thanks in advance!
  24. I'm always fascinated with the history of Mexican food. It seems really difficult to find many sources, especially in English, for the history of a) Mexican-American food, and b) regional Mexican food post-conquest. Do you have any recs (besides your own, of course)?
  25. I know that Taco Bell is not Mexican food, I believe that most "Mexican" restaurants in the United States do not serve "real" Mexican food. I'd like to think that most of the general population knows this as well. What's your take on this? Taco Bell- good or bad? Does it even fit into the realm of Mexican food? What about other popular restaurants in America that serve "Mexican" food?
×
×
  • Create New...