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  1. Who's got suggestions for one Mexican meal in OC. I'm bringing my girlfriend down from Vancouver who has never had good Mexican food in her life! We're flying into John Wayne, but are willing to drive anywhere in OC. Maybe as far as Long Beach, but not south to San Diego. I was thinking you can't get any better than the Carne Asada Burrito from Alberto's, but I don't want fast food to be her first mexican experience. What are your opinions of Las Brisas (owned by El Torrito.) I loved it in high school, but that was before I knew any better. The view is unbeatable, I know, but we are all about
  2. I just made four pounds of chorizo in the sausage cook-off and would love to know your favorite dishes, especially with fresh chorizo. In particular, while I've found quite a few recipes for chorizo and potatoes or eggs, with sopas, etc., all of those preparations require that the chorizo meat be removed from the casings and fried. Are there any preparations that keep the sausages whole?
  3. How many authentic Mexican soups are there? I am interested in sopas aguadas, not sopas secas, which is perhaps another topic entirely. What is the difference between Sopa Azteca and Caldo Tlalpeño, if any? How does Sopa de Milpa differ from Sopa Comadre? Is Sopa de Ajo customarily made with or without tomatoes? Who took the beans out of the Sopa Tarasca in Pátzcuaro, Michoacán, and why; and is the soup an invention, or an ethnic development? Do pozole and menudo qualify as soups, stews or something else entirely? When is it appropriate to serve wedges of limón with soup, put crema atop, an
  4. For me, the most elusive ingredient in Mexican cooking has to be the most basic-- CORN. Thankfully, I can get fresh masa at my local mercado and/or tortilleria, but what of fresh corn? tamales de elote? calabacitas? esquites? You really cannot use that ultrasweet US corn! Last fall, I tried to pick up some field corn from some distant cousins who still farm in the Midwest. They looked at me as if I had two heads. When I asked for huitlacoche (corn smut), they really thought I had lost my marbles. In the midwestern US it is burned because it is a "pest" and can spread quickly) Unfortuna
  5. I understand that the cinnamon used in Mexico is Ceylon cinnamon (not Sri Lanka). I cart big bags of it home every year. It is much more aromatic and with a softer bark than the usual variety available up here, is easily ground. But one thing I have forgotten to ask in the market is whether it is imported from Sri Lanka or is it being grown in Mexico. Anyone know?
  6. Did a search and found no evidence of this topic. Was wondering, when you purchase tortilla chips to go with salsa or guacamole, what chips do you buy? In the midwest, the best brand so far is "El Ranchero" - green bag, with salt.
  7. Am looking for a recipe, was hoping someone knows a good one... Made a good version last night with creme fraiche, mexican cheese, cayenne, and parm.. Also does someone know the name of this dish in Spanish..
  8. My local farmer's market turned up this wonderful specimen today. I have never seen this available in Canada, especially grown locally. Sunwing Farms here on Vancouver Island only has one vine and were thrilled that I knew the English (Spanish) name - Chayote. One of the farmers there called it palm squash because at a certain angle it looks like two hands pressed together. They had a Chinese name for it, but I didn't write it down, but will get it next time I go shopping. Que milagro!
  9. Does anyone know if Oaxacan string cheese contains rennet? I have always noticed a rather acidic taste to it, that might suggest vinegar or maybe liime juice? What about queso fresco? Rennet or no rennet?
  10. I'm going on a trip to southern Arizona to visit the in-laws and will be able to purchase lots of Mexican ingredients in Tucson, Bisbee, and the surrounding area that I can't get here in RI. I plan to stock up on a wide range of chiles and to try to find some huitlacoche, but I expect to be overwhelmed with the choices. So, instead of pouring through Diana Kennedy recipes, may I invite you to participate in this little game? Pretend you have $100 of my hard-earned cash, and you want me to bring back to Providence a healthy larder of goods that travel well, are hard-to-find back here, and will
  11. http://www.tacobell.com Even though my personal experiences over the years with Taco Bell have not always been pleasant, There's something that I find extremely compelling about the "Crunchwrap" concept. I really like the idea of taking a crunchy corn tostada, piling on ground beef and cheese, lettuce and tomato and sour cream, and then encasing the whole sucker in a soft flour tortilla so it looks like something that would be served on Star Trek, and then pan frying it. Perhaps it could be done better with better ingredients, but I think I seriously want to try one of these.
  12. I am currently trying to put together a map of all the metate-making (and hence also molcajete-making) centers in Mexico. So I wonder if I can enlist the support of people on this list? When you are buying these in the markets, could you ask where they come from? And if possible find out the exact village name, not just something vague like Puebla, though the vendor may very well not know since she may have them from a middle man. And other comments would be most welcome (prices, sizes, numbers sold, description of type of rock and so on). It might be best to pm me. And Esperanza, I have
  13. Hi All: I'm off to Vegas in a few weeks and would love to find out if there are any good Mexican restaurants on the Strip. Ideally we're looking for a place that is within a short walking distance from Caesar's.
  14. As requested, here is more info on how I make Yucatecan style enchiladas. It's not based on any existing recipes - just a combination of flavors that I like and that remind me of Mérida. Yucatecan Style Chicken Enchiladas Ingredients: 3/4 pound cooked (preferably poached) chicken or turkey meat, chopped 2 tbsp chicken fat (or combination of chicken fat, butter, olive oil) 1/4 cup flour 1/2 onion, finely chopped 2-3 serrano peppers, minced (some seeds removed) 1 can Ro-Tel tomatoes 2 tbsp cumin 2 tbsp chili powder 2 tsp dried oregano 1 tsp vegetable soup base 1 tsp chicken soup base 2 tbsp ach
  15. I love tacos al pastor and am looking to recreate them at home. i am looking for recipes or techiniques to recreate these delicious tacos thanks mike
  16. I'm going to Taconelli's this weekend for what is becoming an annual birthday gathering, and we reserved four dough (for four people). I always order one white/spinich/tomato, and some other assorted red pies with various toppings. I am curious what is/are your favorite Taconelli's pie(s)?
  17. A question posed by the great Keith Talent in the pizza debate thread got me thinking. I really can't think of one good Mexican restaurant in the city. I've been to the one on Davie that people told me was really good and really "authentic". It may have been "authentic" but good seemed to be a bit of a stretch. Now, of course I'm comparing this to some of the Mexican food that I've had in Southern California, particularly San Francisco. Does Vancouver have a Mexican restaurant that is truly good and authentic and spicy and flavourful? Maybe this could be our next challenge. "Go forth a
  18. 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.
  19. 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.
  20. 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?
  21. 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 sa
  22. I was flipping through my copy of Mexico: One Plate at a Time by Rick Bayless to discover a recipe for Mexican chorizo sausage. This is something that I never have in my kosher kitchen, so it inspired my muse. The recipe calls for 1.5 lbs of lean pork shoulder and 8oz of pork fat, plus a variety of spices, chiles and other ingredients. I was thinking about eventually trying this with chicken or turkey breast and schmaltz. Will this work? Any reason not to try other than "It's not authentic?" Thanks! Dan
  23. My wonderful and generous NJ friend who brought me a care package of Hispanic type ingredients last August included a few bottles of Goya Sofrito, a tomato cooking base, and also several frozen packs of her own Sofrito which she uses in her Mexican dishes. Her Sofrito is green, not red. I found two mentions of 'sofrito' in the Mexican Cooking posts. Does anyone use it? How do you use it? Do you make it? It can be both green and red? How does it stand in the hierarchy of Mexican cooking? Is it like 'Velveeta' instead of Cheddar cheese in North American cooking? (sorry, I hate Velveeta)
  24. I am having trouble getting my poblano to keep its shape. I have charred the outside over a flame, then breaded with Panko and deep fried. I then cut open one side and stuff with the filling, cover with fundito and toast the top. It tastes amazing but looks terrible on the plate. Help!
  25. Mexican cooking is my latest obsession and am I having fun! Now planned is a Mexican feast for the Dog Weekend folks at the end of August with much practice beforehand. From a couple of the eG Mexican cooking threads I have compiled a list of ingredients needed for the most modest of Mexican or even Tex/Mex cooking. I'll list some of them and then ask, where O where in Ontario...I'll even go right into Toronto...can I find them? (I am keeping in mind that I'll be able to pick some up in Ann Arbor in early August if the good lord is willin' and the crick don't rise and I can actually make i
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