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  1. Having passed Limon on an earlier outing to another local restaurant, I could not help noticing that this unassuming restaurant was rather packed for a week day night... Curious, I ventured out Saturday night sans reservation, and snagged a couple spots at the bar, which turned out to be probably one of the best seats in the place for many reasons. Upon entering Limon, your first impression is the comfortable decor and relaxed environment. However, I got a sinking feeling when the hostess (manager) arrives to greet us wearing the black body hugging turtleneck which screams 'trendy' a la 'Soto' etc.... Seriously, not having any interest in Trendy I almost turned on my heels and left. ... Thank god, I stayed. Expecting the usual bar mix Margarita, we were blown away by the fresh and surprisingly not heavily sweetened version that the bar puts out. The bar man explains that he starts his day by squeezing a full box of limes...add to this syrup made from panela (mexican / latin american lump brown sugar) and they have their margarita base... damn, these are better than my own.... The menu is not overly complicated, and is devoid of gringo tex-mex staples found in most of the places calling themselves Mexican. [side note: why doesn't C&P and these others just brand themselves TexMex, so that the differentiation is clear? It is confusing to most who do not know the difference. If one were to eat the slop dished out at 3 Amigo's and get the impression this crap is Mexican, I could understand why no one would never eat Mexican again.] From the starters to the mains, this menu has all bases covered. Wanting to eat everything, I chose to go with a few starters, my wife took a main. We shared the Sopes, we each had the Tortilla Soup, I had the Cerviche and the Nopales Salad, the main course was the Enchilladas de polllo con salsa verde . The sopes were tasty and surprisingly were served with shredded chicken. The masa had not been prepared to order but were made earlier in the evening and had been heated to order. Hence the reason they were at the table so soon, and why despite their being almost perfect, they had a tough base. They were tasty none the less, and were a close runner up to the Sopes at Amante on Monkland or those served at Coin Mexique on Jean Talon and Iberville. If the base had not been so tough, they would have been the best. The Tortilla soup arrived as we were finishing the last bites of the Sopes. Served in an interesting leaf shaped bowl, the tortilla soup was made with an honest rich home made chicken stock with the perfect balance of Tomato. Lightly seasoned, and redolent with shredded chicken, this soup was excellent, although the addition of more tortilla strips would have been appreciated. Significantly different from the Tortilla soup at le Coin Mexique (which had added up to 2 years ago a piece of Chicharon in the soup.mmmm...) or from what you would get in most good Mexican restaurants in the US, this lighter version really hit the spot. The Enchiladas de pollo con salsa verde were as close to perfect as they can get. Thin fresh tortillas wrapped around moist shredded chicken with a spot on Green Salsa with just the perfect balance of tomatillo and coriander. The accompanying frijoles were served in their own ramekin and were not slopped on the plate as they are in so many places. The Cerviche is not the big winner of the evening. Before ordering I had asked what type of fish was used, I was told Dore... i should have avoided it just on this alone.. The portion was small, and was on a large chiffonade of iceberg lettuce, and topped with far too many diced tomatoes. The couple tablespoons of cerviche were lost in the garnish. When the search party finally found the cerviche, the flavor was close, but the fish was mushy from being too light to stand up to the lime juice, and had lost its texture. Also missing from the party was any spice what so ever, This poor cerviche had never met a jalapeno. Surrounding the Cerviche was a mass of thin crispy tortilla wedges. Unlike anything commercially available, I do not recognize tortilla as any of those made locally. I enquire and am told that they are home made... Golden brown, these tortillas are crispy and a bit greasy with a slight bitter after taste. Had the oil been a bit hotter, and fresher, these would have been perfect. Tortillas have a mild flavor, and easily pick up flavors from the oil when fried. Tired oil will make a tortilla far less appealing than when fried in very hot fresh oil. The nopales salad I was told were made from fresh nopales. Intrigued, as I have a hard time finding a regular supply of Fresh nopales, I ordered the salad expecting to get the usual soulless canned nopales. To my surprise, the nopales salad was made from fresh, charred nopales, mixed with red peppers, and topped with crumbled queso. This nopales salad was the best I have ever had, and I would keep coming back for just this and the margaritas alone. Having no room for dessert, my wife opts to pass, I could not, and was told that the key lime pie was legendary... yet sadly, they started the night with only 2 slices and none were left... The barman was wrong, the waiter in fact found the 2 slices and brought one for me and the other for another patron at the bar. Yes, key lime pie has been around since dirt was a rock, and perhaps many are as tired of it, as I am, but the bar man could not praise it higher, and I had to try it. The pie was simple, graham cracker crust, with key lime on top. The pie was good, but, the crust was a bit too thick, and a bit too buttery. Yes, this is possible. The topping was good, but would have been better the day it was made, as the lime had lost its bite. Made from fresh ingredients, the filling was home made and a good contender for the best key lime pie served in a restaurant in the city. What really was the most impressive part of the experience at Limon was not as much the food and ambiance, but the fact that the bar man also used to work in the kitchen, and was very interested in our thought about the food. Unlike the typical waiter who takes orders and brings food, this guy really cared... not only that, the manager was also receptive to the comments he passed back to her. Sadly, I am informed by the barman that this is his last night, as he could no longer balance studies and work. One thing that really stands out here is that the food is NOT spicy, and surprisingly, it is so well prepared and tasty, that you honestly do not miss it.. in most cases. Balanced for the Quebec palate, anyone missing the bite, are offered home made salsas to add heat... but don't expect anything incendiary, this is just not the place to find it. likewise, you will not find crispy gringo tacos, the 'Mexican flag' or fried ice cream on the menu.... Leave these to the folks serving gringo style Tex-Mex. Certainly a lot pricier than Le Coin du Mexique or Amante, Limon scores big points for decor, food styling, ambiance and tastiness. Clearly, Ricky D and Pillar have successfully established an upscale Mexican restaurant in Montreal, and deserve the prices being asked. We will be going back. Footnote: if you do go to the Limon web site, please don't let the video dissuade you from going. I found the host of this piece to be annoying and uninformed. Clearly an attempt at being more promotional than editorial, and failing on both.
  2. We decided it was time to rejuvenate our AeroGarden. This time around we went with the "South of the Border" selection, which gives us globe basil, thyme, two cilantros, parsley, oregano, and epazote. The plants are all doing nicely, and when it was time to feed them I decided I'd better read the book that came with the seed pods. And in at least two different places, there are prominent warnings that pregnant and nursing women should NOT use epazote. This is the first time I've come across a warning for epazote, as though it's in the same category as, say, cat litter boxes, unpasteurized cheeses, or sushi. Is this common practice? Why haven't I seen warnings in any of my Mexican cookbooks? MelissaH
  3. For those of you in the northwest corner of Connecticut, I am pleased to report a very tasty little joint opened recently. The place only seats about 10 people in an old breakfast/diner type atmosphere. It's not the average Mexican fare found around this part of the country. Rather then tortilla soup and nachos, you will find pozole and tamales. The entrees are dishes like pork adobo, chicken in green sauce, that kind of thing. Very nice, very tasty. I imagine I'll be putting on a few extra pounds this holiday season The proprietors name is Simon. Las Delicias Latina 433 Main Street (across the parking lot from Dairy Queen) 860-482-8833
  4. Perhaps this belongs better in the Mexican forum, but it's embarrassingly basic.. I preface this by declaring myself Mexican-disabled; Mexican ingredients are pretty much non-existent in Australia and noone I know has any experience with this, soooo... I finally found a source of fresh white corn tortillas (in Sydney! gasp!). My question is; what's the best way to warm them, to eat as soft tacos? The packaging has no direction on this. Microwaving them for 60 secs works OK but still leaves them a bit stiff and powdery. Normally I'd be off experimenting but I'm rationing my supply so can't afford any tortilla mistakes! Google has not been helpful on this, presumably because it's so basic as to not require specification, but please take pity on a tortilla newbie!
  5. Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. This cook-off: posole or pozole, the Mexican stew with hominy corn (the posole for which the dish is named). At the base of most posole is, of course, the corn itself, broth, and meat, usually pork. From there, well, the possibilities expand greatly. The pickin's on eG Forums are pretty slight: one discussion on dried vs fresh posole can be found here, there's a short topic here in the Mexico forum, and another asking questions here in Cooking. There are, however, two posole recipes in Recipe Gullet: fifi's barbeque posole and, well, my mother-in-law's fantastic recipe, which I'm calling Castañeda posole. Finally, our own rancho_gordo sells the remarkable stuff in the image above at his Rancho Gordo website. Posole is in my family's regular dinner rotation. Perhaps it is in yours -- or ought to be?
  6. I know - I know - most just buy it in bottles --- but I wanted to make my own. I recently tried Florence Tyler's recipe and, although even my local Mexican market didn't have the called-for Anaheim and Chipotle dried chlies and I had to use what they had, it turned out pretty tasty. BUT, I think I can do better! Anyone want to share their favorite? Many thanks, Sidecar Ron
  7. For those of you interested in Yucatecan Cuisine, Rick Bayless' TV series has been featuring the cuisine of the Yucatan for the past few episodes. Check it out on your local PBS station.
  8. In a review titled "The Taco Truck that Delivers," Peter Meehan seems at first glance to be singing the praises of Super Taco, the nocturnal taco truck that parks at the southwest corner of 96th and Broadway. I had to switch from the 3 train to the 96th Street crosstown bus this evening, so I decided to grab a few tacos. I tried chorizo, al pastor, beefsteak and goat. They were all passable, better than mediocre, good even, but not great or in any way inspiring. So I went back to the review and read more carefully. Turns out, Meehan did reach the right conclusion: Good enough for a snack if you happen to be making a transfer at that intersection. Perhaps not good enough for 600 words in the Times. P.S. I'm sure Super Taco is one of fewer than ten places in history to be reviewed positively by the New York Times and not post the review.
  9. Hello Everyone Ive been looking for a good salsa recipe . A tomatilla or green one and a red one . Im looking to use them as a dipping chips into them type of salsa . I realize this is an American idea I have had sweeter styles of salsas made with tomatoes and was hoping someone would have a idea as to what the sweetness was . I dont think it was honey it was probably raw sugar its usually the simplest thing . Anyway thanx in advance for any help or guidance you might give .
  10. hey friends, i am in Lisbon and, being from California, i would like to cook a Mexican style dinner (i was thinking fajitas, refried beans, and rice) for some Portuguese friends here who have no idea what this cuisine is about. luckily there is a Corte Ingles (Spanish supermarket chain) here where i can find almost everything (even tortillas and canned jalapeños!) however, i need to figure out some substitutions for the ingredients that i cannot find here....for example, Mexican chili powder for the marinade. i only saw Indian chili powder....will that do? and dried pinto beans? i saw Cranberry beans, are those the same? and what can I substitute for Serrano chilis (for the pico de gallo salsa)??? does anyone have any suggestions? oh yeah, one more question....this isn't Mexican food related but I have a recipe for a very decadent chocolate cake i would like to prepare for dessert...but it calls for mini-marshmallows and as far as i know those don't exist here....what can i do? thanks in advance!
  11. 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!
  12. 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?
  13. I'm having a debate with a colleague about this. I maintain that green olives are an authentic, though not indigenous, ingredient in some Mexican dishes, particularly from Veracruz. He says I'm nuts and green olives don't belong anywhere in Mexican cuisine, that the presence of green olives in a Mexican-style dish would make it Spanish. But if olive oil is used so much in Veracruz, why not green olives? I'm sure I've heard about this before, but of course I can't think of any particular Mexican dishes right now that would include green olives. Whaddaya think?
  14. My mother in law is seeking the wisdom of Egullet. She is looking for a mexican restaurant serving Margaritas. It can be in the Morristown, Summit, Madison, Millburn, Montclair etc area. Already discarded is Mexicali Rose in Montclair. Any idea? Thanks!
  15. 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 the food. I'm thinking of an authentic divey hole in the wall (Santa Ana?) Thanks for any input.
  16. 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) Unfortunately climatic conditions were not ideal for either because of the drought and the harvest was very late for corn, so no deal. Since then, I have been on the lookout in every single market for field corn. Frozen or fresh. No dice... until... as luck would have it... I have been reading Maria Baez Kijac's book on South American Cooking. She goes on about the lack of proper corn to make lovely foods like Humitas(fresh corn tamales). That got me thinking to extending my corn search to South American markets. Then yesterday, I went to my local Latin American market that caters primarily to Argentinian and Peruvians to check out if they had the corn that I ate in Ecuador (the very starchy choclo). The kernels for the choclo I had in Ecuador were irregular and large, about the size of pozole corn. I was in luck, they had some frozen choclo, marketed under the Amazonas brand, in stock. So... on to experiment. I have to make some calabacitas tonight for dinner. Will report on results tomorrow... Caarina
  17. Mexican Smoked Chile Marinade 1 c fresh orange juice 1/4 c fresh lime juice 5 canned chipotle chilies, minced plus 1 T of juice (see note) 4 cloves garlic, minced (4 tsp) 1 tsp freshly grated orange zest 2 tsp dried oregano 1 tsp cumin seeds 2 T wine vinegar 1/2 tsp freshly ground pepper 1/2 tsp salt Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains. Place this and the remaining ingredients in a blender and purée to a smooth paste. Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice. Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven. Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat. Note: Chipotles have a unique smokey flavor and are frequently sold canned in tomato paste, but you may also find them dried. If you use dried chipotle chilies for this recipe, soften them in hot water for a few minutes, drain slightly, and add 2 Tbsp of tomato paste. source: High Flavor Low-Fat Cooking by Steven Raichlen 1992 I've used this to marinate cut up pieces of boneless chick breast, then stir-fried them in a wok and put them in small freezer bags for use in other recipes. (These chipotle chicken pieces even make a wild addition to pizza topping.) Keywords: Marinade, Hot and Spicy ( RG301 )
  18. I've been trying out a taqueria that features some of the foods of this region - zachuil, bocoles, enchiladas potosinas. The menu says the dish Enchiladas Huastecas is served with Salsa Huasteca but I can't find anything about it. Anyone know what is meant by this, what's in it?
  19. Fish al mojo de ajo is one of my favorite dishes, but one I have yet to learn to make. I am sure there are a thousand ways to make it, so I was curious how people make it. What else do you serve it with besides fish? Dan
  20. 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 it to the Heartland Gathering. A visit to a Mexican market is part of the festivities. Plus, friends are coming from NJ at the end of August and can bring stuff. There is no doubt a Mexican market in NJ...although I still have to ask.) Fresh chiles: anjo, pasilla, poblano, arbol, cascabel, etc, etc. Cajeta Cheeses achiote/anatto piloncillo canela vanilla Mostly it's the chiles and cheeses... I think I can get some dried chiles in Peterpatch even.
  21. I just picked up a five pound bag of fresh masa (no, I don't know if it's truly fresh, or reconstituted masa harina, but that's a discussion for another topic). Now, last time I made tamales with this stuff I ended up using something like one pound total, and that made as many tamales as I could make by myself at one time. Until I can find a volunteer labor force to assemble a larger quantity of tamales, I am looking for things to do with the rest of the masa. It's labeled "Masa para tamales," but it's not "preparada": it's only got corn, water and cal on its ingredients list. Can I use it for tortillas? What else?
  22. 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?
  23. 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, and, Cilantro, ¿Sí o No? Are Saltines ever acceptable with Mexican soups? My first post here, amigos. Gracias por su amabilidad. ¡Buen Provecho! Panosmex
  24. 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 your comments, thanks so much, Rachel
  25. The February issue of Sunset Magazine has a great article about the beans of Mexico. And guess who is featured.....our own Steve Sando. Nice write up and lots and lots of recipes. I have been a Sunset subscriber for more than 25 years and I finally :"know" someone in it. Cool Beans as they say. I hope someone with more skills than I have can post a link.
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