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Found 464 results

  1. Has anyone tried the new Mexican restaurant in Alexandria, Tacuba? It's in the Bradlee Shopping Center in the space formerly occupied by another fairly lame Mexican take out (maybe called Desert Moon??) right by the Chicken Out. I believe it was mentioned in Tom's weekly chat on Wednesday. Its website claims "authentic" interior mexican cuisine and the menu looks somewhat promising. I'm going to try and swing by sometime this weekend but would love to know if anyone else has tried it yet.
  2. Hey All, I'm currently doing my pediatrics rotation at Mary Bridge Hospital in Tacoma and they've provided me with an apartment in the area. I'm wondering if any of you have a list of Tacoma Faves for me to try while I'm livin' down South. Thanks!
  3. A local (Northern NJ) Mexican restaurant claiming to serve Sonoran cuisine covers a good number of their entrees with what they call "Monterey sauce" Is this an authentic Sonoran sauce? How do I make it?
  4. 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
  5. Oh Shelora, Your remark about huazontle relleno hit home because I made it for myself last night (and had it again for breakfast this morning). It is one of the most heavenly vegetable dishes in the world I think. The texture of the green seeds, the way they make your mouth water, the cheese, the batter. yum. And I was wondering if this could ever become a popular green in the States. It's time-consuming and difficult to prepare and messy to eat (if that bothers you). Do you have any hints on cooking it? I could learn a thing or two about making the little bundles stick together, Rachel
  6. Was buying a couple dirty water dogs from Mrs. Rooney's Sabrette stand last weekend when I noticed a new place across the street called The Shack. Figured I'd try it today for lunch and was pleasantly surprised. Given the kitchy So-Cal colorful surf style interior, and the fact that there were no other patrons inside, I admit my expectations were not exactly high. The first surprise was the obligatory basket of chips and salsa. Instead of the standard cooked salsa that could have come in a jar that most places tend to, I was treated to an entirely fresh Pico de Gallo style salsa, that if mixed with lime juice & seafood would have made a killer Ceviche (Something the owner conceded he did as a special on occasion). For $3 a side of Guacamole was also right on the mark, none of the over creamed commercial type stuff, but chunky with diced chiles and onion. The entree I had was Enchiladas Del Mar ($8.95), Corn tortillas filled with shrimp and scallops, topped with a tasty version of ranchero sauce, cojita cheese (a hard Mexican cheese similar to Parmesan, but not as salty) and sour cream. It was a nice size portion served with rice and a choice of Black or Refried beans. Lunch portions generally have 2 items, dinner 3. Talking to the owner I mentioned I was surprised given the pacific connection that they did not offer fish tacos. He proceeded to point out the appetizer Baja Tacos ($7.75)... Douh!! Battered, lightly fried fish fillets on soft corn tortillas with shredded cabbage, a special white sauce, cheese, pico de gallo and a lime wedge. This will be my next sampling! For dinner, no appetizers are over $8. Only 2 dinner entrees exceed $15. Will post the menu on my site soon.
  7. I'm going to be driving down from Portland to Sacramento, picking up my little brothers, and heading down to Disneyland and then visiting some family in San Diego. So, what I'm wondering is what are the best taco stands/taquerias throughout California along I-5/99/101. I haven't decided which route to take between Sacramento and LA and back. Maybe two routes.
  8. If anyone asks me what I miss the most about being out of the US, I usually reply Mexican food. It just hasn't caught on here yet. Some friends recommended El Torito in Yokohama a little while back and Iw as really disappointed it was like a Japanese Chi Chi's. I once ventured into a Jaapnese style "tex-mex" place at World Porters in Yokohama and it was awful. The absolute worst were some tacos I ordered off a menu at a cafeteria style restaurant in Narita airport, don' t even know what I was thinking...... In a different thread Jim said: QUOTE (meguroman @ Mar 23 2004, 10:19 PM) With the absence of good Mexican food here, this mixture of carbs and spices will go a long way to curing what ails you. Have you tried Salsita... just behind Ebisu Station (the Hibiya line one) along the tracks? It's a little place with one four top and maybe eight to ten counter seats. Salsita Ebisu-Nishi 1-3-2 5489-9020 Perhaps I'm so starved for Mexican food after living in Seoul that my tastebuds have gone to sleep, but I really liked it. And it's pretty damn reasonable too. Enjoy, Jim I have to give this place a try, especially if Jim recommends it.... Anything else out there that is decent?
  9. 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
  10. A month ago I made these for a party and no one had ever heard of them. They're a great side dish to serve with your grilled meat. They basically are enchiladas but instead of a chile sauce you coat the tortillas in a bean sauce. Here's my recipe. Cook your favorite beans (black, pinto, whatever) and puree them. They should be the consistency of heavy cream. Fry a tortilla in oil about 10 seconds per side, dunk them in the beans, stuff them with grated cheese or shredded chicken or sauteed vegetables or.... Roll the tortilla up and place in a baking dish. Repeat until the baking dish is full. Bake at 350 until warm and garnish with crema. If anyone wants more specific directions I'll add the recipe to the eGra.
  11. I'm exploring Mexican cooking and would like some tips on where to get good ingredients. I live in Manhattan, and would appreciate it if you could recommend some good grocers. I assume the best places are around 116th Street in East Harlem. I prefer to grocery shop in person, but would also appreciate some internet sources. Thanks for your help! Joe
  12. While shopping at my local Mexican grocer yesterday for ingredients for a pipian rojo, I asked if she carried fresh lard. "Of course, just over there." You mean the cajeta/chicken stock-looking stuff in the plastic containers? "Si, claro." I've never purchased fresh lard. La Kennedy says to avoid the "dead white" stuff from the supermarket. I'll eventually go down to the West Village or Ninth avenue to buy some from one of the Italian butchers, but for now I'm using the home-rendered product. From what I could gather, with my broken Spanish, it's made from chicharron cooking, thus the deep golden color. I must say, it's lovely in my Pipian. It certainly adds a depth that vegetable oil probably would not. So, having never shopped for manteca in Mexico, I'd like to know if this is usually the source, and color, of the savory cooking lard there? -Lisa
  13. One of the odder (but perhaps logical) developments in New York City in the past twenty years or so is the growth of cheap mexican fast food... sold by Chinese people. I'm not sure if this has penetrated to other parts of the country (although I know they exist in New Jersey, since I just ate in one). I was tempted to put this topic in the New York forum, but figured it might qualify as "Adventurous" enough for wider distribution. I'm hardly an expert in evaluating Chinese-made Mexican food. I've only eaten at a handful of them and had mixed reactions--ranging from slightly dismayed to mildly enthusiastic. But you can notice a trend: -The emphasis is on mass quantities and cheap prices -Its not nearly as bad as you'd think it is -No starch. This must seem bizarre to some of the chinese grill cooks, but for the most part they seem to be pretty good about this. -They haven't really figured out how to use the cheese correctly (and probably won't ever). -Its often located EXACTLY two doors down from a fast-food Chinese take-out restaurant. Why the distance is usually exactly two stores down, I don't know. But it is. -The fajitas aren't very authentic, but they are usally the best thing at these places -They often feature oddball items which are neither Mexican or Chinese. The one I ate at today (probably one of the better ones I've ever been to) had "Jambalaua Chicken" (their spelling), "Parmagiana Chicken" (their spelling), "Chicken Finger", "Thin Louis sandwich", "Curry Chicken" and much more in this vein. And... as Eric Cartman says "tacos and burritos", as well as the rest of the usual assortment of fast foodish mexican items. -The items are "fresh", at least to the extent that nothing comes out of a steam tray, like at a mall. 80% of it is grilled. -You are offered roughly a million options. Every possible combination of meat/fish, cheese, wrapper, black beans, guacamole, etc. has its own menu entry. -The customer base is often hispanic, although not often Mexican. But that's probably because there aren't terribly many Mexicans in the areas I've seen these places. Also: remember that Mexican food--of any caliber--is much rarer in the Northeast than elsewhere in the country. The one exception I'll make in my analysis here is that I HAVE seen Chinese owned "Cajun" booths at shopping malls (and they are consistently horrible), so I suspect there might be Chinese owned Mexican mall booths too. And I'm not sure the ones at the malls will necessarily follow these patterns, since they all use steam trays and produce mans tons of gloppy results. The one other thing I'll say about Chinese Mexican is that at least, in small ways, I wonder if its carving out its own identity. Even though the results have varied between places I've been, I've noticed some basic similarities throughout. Are these just inevitable results of Chinese cooking adapted to Mexican food or is there more to it? So what do you think of Chinese Mexican? As an idea, or as a reality, depending on your exposure.
  14. I'm thinking about doing intensive Spanish in Mexico for the month of August. I'd like to learn how to cook authentic & delicious Mexican food while I'm there, too. Do you have any ideas about the best place in Mexico to do this? Obviously, Oaxaca comes to mind ... some great language schools and the food is wonderful. Anywhere else?
  15. OK. Three questions: 1. I've just bought a mexican cookbook (rick bayless) and I am somewhat perplexed that I can't think of anywhere to buy the variety of fresh chillis the book talks about (serrano, jalapeno, habanero etc) I know you can get a lot of dried ones at Borough, but any ideas on fresh? Also, tomatillos. Any ideas? 2. Answers to the first might suggest what the answer to this one is....But why are there no good Mexican places in the UK? Have you eaten any good Mexican here? 3. The chilli's that you get in the supermarket, the ones they sell loose. What type of chilli are they? I'm assuming jalapeno, but am prepared to be very wrong... Help. Please. :-)
  16. I was in Old Town recently and I stumbled upon a Chipotle location. I'd never heard of the place before, but it seemed to be doing a brisk business, so I gave it a try. Judging from the decor, I would have guessed it was a small regional chain, maybe 10 stores or so. It's corporate, but in a funky Whole Foods kind of way, and even serves beer. I have since learned that Chipotle has 200 stores around the country and is majority owned by McDonalds. I might not have gone in if I had known that, but luckily, I didn't and tried it. The menu at Chipotle is very simple. It's basically all burritos, but there is also a taco option and no-tortilla just-fillings-loaded-into-a-bowl approach. You choose beef, chicken, or as I did, Niman ranch pork carnitas. It's rolled up in a big tortilla with rice, beans, salsa, sour cream, and/or lettuce. I was very happy to see that they offered a choice of pintos in addition to the black beans that everyone but me seemed to be ordering. I'm a pinto man through and through. I just can't understand how or why black beans found their way into the Tex-Mex lexicon--maybe it was an Austin hippie thing. These pintos weren't refried mush either; they were the genuine cooked-once with smoky bacon, boracho-style article. The pork itself was tender, juicy and flavorful--not like the "lean as a chicken breast" garbage that has started to flood the market. I topped it off with a nice medium-hot (advertised as hot) tomatillo salsa. I was also impressed with the assembly of the burrito. It was properly sealed and rolled so that I could eat the entire thing without spilling a drop. My only complaint is that the default amount of rice seems like overkill. After seeing several other burritos assembled, I asked for a half-portion of rice. It ended up being just the right amount. There are some better burritos out there, but the majority, especially at this price point, are in a league below what Chipotle is offering. Don't even get me started about the Sino-Tex-Mex takeouts that have spread like a plague across Manhattan with their scorched sawdust plus chili powder equals chorizo formula. I'd generally rather not support McDonalds, but in this case, at least I'm getting a decent quick meal, and hopefully pointing them in the right direction. So, what do ya'll think? Anyplace else I should try in the DC area when I need a burrito fix?
  17. RockADS21


    I am heading to a Mexican BYO tomorrow night and was looking for a few suggestions as to a good wine to bring. Thanks.
  18. I had a late supper at this taco truck on 96 St. and Broadway: two tacos de lengua washed down with horchata. Delicious, cheap meal, really tasty.
  19. Well...it's been a few weeks since I came back to British soil, but work's been pretty unforgiving so I haven't been able to write up my holiday notes. Now that my tan is fading (but my freckles aren't, oddly), I hope that I've still got all the details down accurately! As mentioned before I went, I was lucky enough to be visiting someone whose boyfriend is Mexican and local to the Yucatan. So I had a great guide to all the best places to eat (not to mention the cleanest - I think Sian was the biggest neat-freak I've ever met) and an 'in' to his 80-year-old mother, a tiny lady with a great line in tamales. I have a LOT of things to talk about, so rather than writing one single post (which is going to take AGES), I'm going to do this is bits & pieces. At least that way it all seems a bit less daunting... First, my overall notes. I'm relieved to report that I didn't suffer even the smallest bit of tummy trouble, in spite of eating everything under the sun. I'm sure this was mainly due to Sian's hawk-like attention to cleanliness, although I joined both him and Tara in munching veggies washed in tap water with no ill effects. (My hosts were adament I wouldn't have any problems, so I thought it was worth the chance.) And Stellabella, I have to shamefacedly admit that I COMPLETELY disregarded your advice on the seafood, and not only indulged but paid special attention to the local cerviche. (Served with tortilla chips. Mmmmmm....) So anyway, without further ado here's Part One of What I Did On My Mexican Holiday: Tara & Sian picked me up from the airport after waiting for nearly two hours for me to clear customs. It seems that I'd booked just in time to coincide with the arrival of the North American Spring Break package tours (which I remember being advertised at my own university), which meant that EVERY new arrival was having his/her luggage searched for illegal substances. This took ages, and Tara and I consoled ourselves with jumping up & down and generally trying to communicate through the thick glass separating the customs queue from the arrivals area. We failed dismally, and in retrospect were probably lucky we weren't arrested on some set of charges or another - a really bored official might have thought we were arranging some sort of smuggling ring, or something... They live in Playa del Carmen, a fairly built-up coastal resort that used to be a sleepy little fishing village before Cancun's popularity started spreading to the rest of the Yucatan. On the way into town, we stopped at a supermarket to pick up some key ingredients for dinner, and I was THRILLED as snooping around supermarkets is one of my favourite things to do when I first arrive somewhere new. I was delighted by the huge carts of dried chiles in umpteen different varieties (so different from the UK, where having more than a couple types of chile is considered a bit excessive), and by the enormous piles of less-than-perfect limes. It was refreshing to see fruit with all the typical blemishes on them, instead of the gleaming and heavily waxed 'perfect' versions we usually find in our supermarkets. I was also interested in the in-store bakery. Tara picked up a big metal tray and a pair of tongs, and walked around selecting her choices. When she was finished, she took the tray up to a counter where the assistant bagged her goodies and wrote the price on them - hyper-service, or just an attempt to keep people from scoffing their rolls before reaching the checkout? I was never entirely sure... I was also intrigued by the huge vats of mole and spice pastes, all ready to be scooped out in bulk and packed home for dinner. As I was to discover later, the 'rojo' seasoning paste was ubiquitous at the pollo rojo (grilled rotisserie chicken) stalls, and unfortunately was so readily available commerically that no-one was really bothered to make it themselves. Which means that I haven't got a recipe for it, alas... I scored the extra room in Tara & Sian's small two-bedroom flat in the 'tourist' area (translation: the roads were paved), and within an hour of coming through the door Sian was preparing his famous chicken fajitas to 'give me an easy introduction to real Mexican food.' His mix for the filling was very simple (onions, green peppers, chicken, salt and pepper), and he made up a big pot of rice to go alongside it. He also produced a wonderful guacamole and fresh tomato salsa, also with a bunch of hand-patted tortillas from a bag of tortilla dough he'd picked up at the supermarket. According to Sian, the biggest problem with guacamole in the US & Canada is that we put far too many ingredients in it. His rule of them is to stick to six ingredients, stretching to seven if you fancy a bit of tomato in your buttery green dip. The five key ingredients are: perfectly ripe Hass avocados, white onion (a fairly mild variety), salt, pepper, a bit of lime juice and fresh habenaro chile.* Sian mixed everything into a still-slightly-chunky texture, and then finished the whole thing off with a few shakes of bottled green habenaro sauce. *The habenaro - cousin of the Scotch Bonnet and popularly known as the hottest chile in the world - is THE chile of the Yucatan, and it turns up in absolutely EVERYTHING. I saw our local empanada vendor carting home a 3-kilo bag of habenaros at the end of the day, which must contain enough firepower to light most of Western Europe for a week. Fortunately, I'm a chile devote and wasn't the slightest bit put off by the region's passionate habenaro-worship, but anyone who's a bit nervous about fire should be warned to be very, very careful about what you eat when in Mexico's "Mayan Riviera." Some of the most innocuous-looking red sauces (like the one that came with the empanadas) left my lips glowing with chile burn after just a couple of eager bites - no build-up required! Our salsa was a simple mixture of freshly chopped (and very ripe) tomatoes, white onion, cilantro (fresh coriander to UK readers), fresh lime juice and another whole bunch of chopped habenaro - deseeded for Tara. It just needed a bit of seasoning and a few minutes to sit so the flavours combined before we were allowed to snorfle it up. One of the first things I observed that night was how 'natural' tortillas are in a Mexican meal. None of the carefully pre-rolled, painsakingly presented stuff you find in restaurants (although admittedly most places are more casual with fajitas). And assembling a fajita was a very loose, off-the-cuff experience compared with what I've seen north of the border(s). Most of this was down to the size of the tortillas, which Sian made just slightly larger than palm-sized. This made it simple to pick up a warm tortilla in one hand and quickly fork just a little fajita filling, rice, guacamole & salsa in, and then fold it with a quick flip of your fingers & thumb before biting in. No complicated rolling, no knives, and just a fork required to move food from your plate to your tortilla-wielding hand - truly, poetry in motion. We accompanied our meal with lots (and lots) of lime-spiked Dos Equis, a local lager with an incredibly numbskulled sex-sells advertising campaign (as an Ad Girl, I feel allowed to criticise campaigns no matter where I go). Sian is fond of adding a bit of salt to his lime before popping it into his bottle, and it's quite common to add a few slices of fresh habenaro too. Figuring that my system was probably at its weakest due to air travel, I didn't give this a try right away. Sian pressed me though, insisting that it was really refreshing and not to be missed. :wow: Many, many fajitas later, I gave my thanks and made my excuses and headed off to bed. My hosts told me to rest well, as we were going to depart the next morning on a short trip taking in the Mayan ruin sites at Tulum and Coba before heading inland to the colonial city of Merida, where Sian promised to show me some of 'the real Mexico...' To be continued. (And don't worry, I'm not going to detail every day and all its meals to this extent!) Miss J
  20. I think I am in the majority when I say that I have often sought after an authentic New Jersey Mexican restaurant to practically no avail. It seems that Mexican food in this area for the most part means Jose Tejas, On The Border or Chevy's. While those places serve their pupose I often tend to just stick with a margurita and chips and salsa at the bar (they actually all generally have good tequilla). I am however still wondering if there are some good legit Mexican restarants out there that I am unaware of. I was told that Ixtapa in Morristown was very good but shortly after read a review in New Jersey Monthly that made it sound just average. Thoughts on Ixtapa and any other suggestions are much appreciated.
  21. Has anyone else made it down to South Park for Mexican? I went for the first time the other night; I'm not ready to talk about my meal, since it's going to be for a review, but I will mention that there's a pasteleria with sixty-cent pan dulce and other confections, including great palmiers and some pink frosted rolls that our accompanying friends haven't seen since they moved up from southern California. It's not exactly bursting with vibrant street life, but there is a taco van called Porky's Taco Wagon--there was a guy (Porky?) and a kid (his son?) working, and for an appetizer (we went somewhere else for dinner), I got a beef cheek taco and a taco al pastor. The pastor was flavorful, but a bit greasy and without much char (I'm too lazy to use italics at the moment, so feel free to laugh at this sentence). The beef cheek was rather dull. But I'd go back to Porky's and try a couple others--the tortillas had good flavor and the tacos were only $1.25.
  22. Can anyone here recommend a good enchiladas suizas recipe, as authentic as possible? I made a recipe from Saveur a few months ago for the parents, and while my father said they were good, they weren't authentic. (That recipe had tomatillos in it, I looked at it beforehand and thought it looked like a regular green enchilada recipe with cream added, but you never know, so I went ahead and tried it.) My father would know: his family lived in Mexico City during part of the 1950s, and he actually ate the original enchiladas suizas at Sanborns repeatedly, so I have a high bar to meet here. Can anyone make recommendations?
  23. I was excited to see Bayless publishing a new cookbook this month, More Mexican Everyday. He's one of my favorite chefs both for his cooking and his cookbooks, and I love Mexican food. Plus, living in Oklahoma I have access to pretty much all of the necessary ingredients. Has anyone else ordered this? I'm headed to the local mercado this afternoon to stock up on ingredients. The cookbook arrives tomorrow, but I won't have time to shop later in the week so I'm going to guess at the necessities based on the Table of Contents. I figure masa, crema, and poblanos are a safe bet! Plus some tomatoes and jalapenos. What am I missing?
  24. I came across something that might interest other Mexico aficionados... http://www.gourmet.com/search/query?keyword=mexican+mornings&
  25. I remember that Holly wrote an article for CP several years ago talking about the excellent Hispanic restaurants on 5th street. Anybody visited there recently and can you give me some recommendations? Thanks!
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