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  1. 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..
  2. Wohoo! My husband and I have childcare for a few hours tonight so we are going out for dinner! I have a craving for Mexican food...any good places that you recommend in either Bothell, Redmond, Woodinville, Kirkland or Bellevue? We need to stay Eastside because of traffic and we'd rather not travel too far so that we can relax and have plenty of time to eat. If there aren't any good Mexican restaurants any other suggestions. We like to go somewhere with moderately priced entrees ie $20 and under. Thanks!
  3. there's a truck thats parked near Lakeforest Mall in Gaithersburg from about 6pm-11pm that sells Tacos, Burritos, and Quesadillas. Very good, authentic, and cheap. Tacos are $2, Quesadillas are $4 and Burritos are a whopping $4.50. It's called "La Fogata". Meat selections for each include Beef, Chicken, Pork, Tripe, Tongue and another that I cant remember. Make sure and ask for some extra of that wonderful homemade picante
  4. I have ground field corn that I'm trying to make into masa. Every recipe I have is for whole field corn. Is it possible to do this? In a perfect world I'd have whole field corn to work with. Unfortunately all I have is ground corn and I need to get tortillas out of this. The soaking time would be less since the surface exposure would be greater, correct? Also, would cheese cloth and a weight be good for rinsing/squeezing out the lime solution? Any ideas would be hugely appreciated.
  5. There doesn’t seem to be a thread devoted to puerco pibil, so I wanted to open one up for discussion. The movie "Once Upon a Time in Mexico" popped up in this thread. Al Dente asked if anyone had the recipe, and I PMd the one that was floating around on my hard drive. A week later, he PMd back, wondering if he had done something wrong... the meat had come out with a stewish quality. Since it had been quite some time since I'd made it, I told him I would do so again, and we could compare notes. When I got home, and began looking through my cookbooks, I realised that I had originally taken Rodriguez' recipe, and combined certain elements of it with another recipe. My La Parilla cookbook, I found, contains it's own version of achiote recado and pork in banana leaves. Without any detailed notes to shed light on what I'd previously concocted, I decided to just prepare one of each recipe, and compare the final products. <snip> Well, the great pork-off took place on Sunday. I made one recipe using the Rodriguez method, and one from the La Parilla cookbook. I think that when I orginally did this, I combined the two, but never kept any notes during that process. This is, essentially, the La Parilla recipe. Here they were before going into the oven, side by side. Rodriguez is on the left, la parilla on the right. And a closer view of the more pasty rodriguez wet rub: And the far more liquidy la parilla: After cooking for 4 hours, they both rested for 30 minutes before I removed the foil, and began shredding. Rodriguez definately became more liquidy: There was so much liquid on top of the other, I had to scoop a piece out: So, I guess the final question would be- did these taste like stew meat? Basically, it's really what they are doing- stewing slowly in their own juices until tender. Still, I didn't really get a stew meat mouthfeel from either one. Both were really good, too. It was hard trying to decide which we liked better. One person chose the Rodriguez sample because it was spicier. The rest of us eventually went with the La Parilla recipe. They were both great, but L.P. had more of a depth of flavour.... the combined spices were slightly more complex and earthy. Rodriguez was a bit more raw tasting. NTTAWWT. Next time, I think I'll stick with the L.P. recipe, even if it is a bit more time consuming to make the recado as printed. The extra time, in my opinion, is defianately worthwhile. Stew meat? No. Killer meat for stuffing into soft tortillas? Hell, yeah! <snip> So, have you made a similar dish, and how did yours turn out? And where in the world does one find banana leaves?!? edited to add recipe link
  6. Hi there: I recently moved from CA to Tokyo, and have been going on serious fish taco withdrawal. My favorites are the ones with the batter fried fish, creamy spicy sauce and cabbage. So, this week I am going to take my first attempt at making baja fish tacos myself, and was wondering if you experts can give me some advice? I thought the recipe below (found via the wonderful internet) sounded interesting. Does anyone know why the recipe suggests that the batter needs to rest for 3 hours? Other recipes I've seen say to use the batter up quickly. This point is important to me because I will be making a large batch of them for all my friends, and any work I can do ahead of time will be really helpful. If you guys think this isn't a good recipe, or have other suggestions, please let me know. Oh, I will be making corn tortillas also as my kind friends brought me a bag of masa, so if you have tips for that, please let me know too.. -thanks ***************************************** This recipe will make about six largish tacos. * 3/4 cup flour * 1/2 tsp baking powder * 1/2 tsp crushed oregano * 1/2 tsp garlic powder * 1/2 tsp chili powder * 1/4 tsp cayenne pepper * salt & pepper as you like * 1 egg yolk * 4-6 oz beer * oil for frying * 1/2 cup mayonnaise * 1 tbsp chopped cilantro * 1/2 lime * 1 ripe avocado * 2 cups shredded cabbage * 1 lb shark filet * steamed tortillas * Lime for squeezing 1. First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish. 2. Now cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day. As a variation you can whip an egg white into a thick froth and fold that in just before you dip the fish. This will make a deeper, lighter batter. But I actually prefer it without, which happens to be less work. But whatever you like. 3. Okay. When you're ready to start cooking the fish, heat the oil (I use peanut oil) to 375 or so. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the cabbage paper thin. And cut the shark into portions that will fit well in a taco after you fry them. 4. Once the oil is hot, dip the shark in the batter and get it well coated. Cook one slice at a time. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas. 5. And you're done! Grab a steamed tortilla, add a piece of fish, a couple slices of avocado, sprinkle on some cabbage, add sauce to taste, and just before you eat it, squeeze on some lime juice. Rinse. Repeat.
  7. I just saw Bobby Flay (i know, i know) making fish tacos and using "crema mexicana" as a topping. Apparently it's sort of like creme fraiche or sour cream. I read a description online that said it was the consistency of Devonshire cream. Does anyone know what the (albeit subtle) differences are between crema mexicana and these other old standards? Where does one buy it?
  8. Hello there, I have started an hoja santa plant and everything is looking good except most of the leaves have developed a brown-ish tint to the edges. Has anyone had any experience with growing this plant. It is a wonderful herb, very anise in flavour used in many regional recipes in Mexico. Shelora
  9. In the denver/boulder meeting thread, conversation is veering towards Mexican food (right now, in East Boulder County). I think it deserves a thread of its own. If you do want to try La Familia, call first (303-665-8592). They keep some strange hours. Oh yeah, definitely. I've never been able to figure out the schedule. And the matrons that run the joint have never cracked a smile, even for my friends that have been regulars for a decade. But the rellenos are worth it. Some folks speak very highly of the chili verde too, but I prefer Efrain's. Mexican food is a staple in Colorado (and no, it is not the same as Tex-Mex, or Cali-Mex, or Mex-Mex, or New Mexican). What are your favorite places, from the gritty, grungy to the sublime? Not only the places you recommend when somebody asks for great Mexican, but the places you go for your everyday, convenient fix. To add to the commentary of what's in Lafayette, Casa Alvarez has expanded from Boulder and now has a branch on Public Rd. a couple of blocks south of La Familia, Santiago's, and Efrains. The deli counter at the Albertson's supermarket in Lafayette stocks fresh Mexican style cheeses made locally at a dairy in Brush Colorado (the name of the dairy escapes me at the moment) and carries products such as crema fresca. I ventured out to Erie the other day. (The main street is actually paved now.) I've been hearing good things about Casa de Mina. I went at lunch time, and the menu was fairly standard fare, so I finally settled for a burrito with carnitas, smothered. It was delicious, and huge, a bit more refined than a standard burrito; smothered with good hot chile, but not so out of the ordinary as to be worth a special trip ($6.95). I looked at the dinner menu, though, and the choices looked far more interesting, including a few different moles, fish, beef, chicken dishes beyond the standard burritos, enchiladas etc. It was more expensive than the standard Mexican as well, with prices for most choices ranging between about $10 and $18. The burrito I had at lunch was good enough that I do want to try dinner, to see if it might actually be worth the trek.
  10. http://www.rumshop.net/newsletters/may2004.pdf (Requires Adobe Acrobat Reader) The May issue of GOT RUM? Magazine put out by Luis Ayala has a lot of cool information and recipes for mexican rum drinks, food and drink recipes with Piloncillo (a type of unrefined brick sugar that is common in Mexico), as well as some interesting history of the spirit in that country.
  11. Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
  12. 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.
  13. 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!
  14. 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.
  15. 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 around the world in the South Puget Sound! ...we have fantastic Korean food...Southeast Asian all you can imagine Vietnamese, Thai Cambodian... ..we have decent Italian (but you have to dig for it and really know what to order) ...Ukrainian ..German....Philipino .. Pacific Island food ...meaning also we have the best Samoan sweet bread in the world is baked on South Tacoma Way buy a guy with a recipe who knows exactly what to do and how to do it!!!..when he is open and baking it you can smell it on the road!!! ..Salvadoran ...insane Mexican (one place in the South Tacoma area makes the best Posole I have ever eaten!!!)....Caribbean food markets and restaurants galore!!! we also have real bbq on the hilltop that is made when the owner makes it and you can buy it only when you smell it! ...we have home cooking all styles ....even an Evangelical minster who sets up a Q and preaches serving BBQ in an empty lot I absolutely love where I live!!! and feel lucky that I can prepare any meal any time....although we are sorely lacking in anything Middle Eastern I know for a fact even though I have crawled all over this area there are tons of places I have not found or visited... does anyone want to converse with me about the wonderful food scores in the South Puget Sound?
  16. 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
  17. I work in Seattle and recently got hired on as a lead line cook at an upscale Mexican restaurant. I was hoping to get some pointers on either books to read or places to do research about modern Mexican cuisine. Thanks!
  18. 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!
  19. 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?
  20. 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.
  21. 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 menu just said bean and cheese. The nachos arrived only slightly warm, but did have a nice scoop of guacamole on them. I somewhat enjoyed them until I did the math and realized I was paying about $1 per chip. I had the enchiladas mole poblano. Oof. It was like they made it with Hershey's syrup. Too sweet! It was like a chicken sundae. $24! My wife had some tacos. I was too disturbed by my meal to notice any more than her saying this was the worst. My kids had the chicken and beef fajitas. They were in tears when a big steaming pile of onions and peppers arrived with three flour tortillas. $22! Finally we dug out about 5 pieces of meat that were bathed in the same red sauce used on the nachos. After threatening "no dessert for a week", the kids finally choked it down. I haven't had fajitas since leaving Texas 10 years ago, so I'm not really sure what to expect. Aside from the very unsatisfying meal, the upsides were the decor and service. Our waitress was really nice and attentive. We had some virgin strawberry margs for the kids and pomegranite margs for the adults. They were good. My biggest regret is that I could have fed the family four times at La Batalla for that amount of money and we would have eaten far better food. Screw the fancy decor and the valet parking (oh man, I hate that).
  22. 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 canned will certainly suffice. You know what they say about beggars and choosers. Anyone have any notion of where it can be had in Oz ... if at all? Many thanks, Barb
  23. 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.
  24. 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 of the internets turned up about 7 photos...they might as well have been taken from across the street there's so little detail). Any suggestions welcomed. And....I just found out that there are vegetarians involved, so naturally I turn to cheese. I'd love to do a black bean/cotija tamale but I have no access to mexican cheeses, so I'm wondering if anyone has any experiences with more internationally available similar cheeses and can recommend something with a similar melt/taste profile. If pressed I'll probably use a harder Dutch goat cheese...or a very mild feta if I can find one....anyway... OK thanks, mark
  25. Hi- Can you recommend any of the following Mexican restaurants? Jose's in New Providence Casa Maya in Meyersville Tortuga's Mexican Village in Princeton On the Border in Princeton Thanks.
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