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. Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now. Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made them and served them to guests with Mexican rice and black beans. Died and gone to heaven. OK. Truth time. I used Poblanos and I did not roast them to remove the skins. In an electric oven, it's not a nice job. And besides the skins have never bothered me or Ed at all. But I did roast the Poblanos in the oven. And then I used commercial salsa because we had one we liked. (Did I say that I can be lazy sometimes?) And I used Pepper Jack cheese. Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common. Buy it when you see it. I defrosted some frozen guacamole I had in the freezer. But by heavens the casserole was delicious and now it's on our menu permanently. So shoot me. But I thought I'd share my joy anyway.
  2. I had completely forgotten about our dinner there in December. Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo. I'll let the pix speak for themselves... Horchata - Koshihikari rice, almonds, black cardamom, cinnamon. Scallop chicharrón, scallop ceviche, crème fraîche. Jicama empanada, shiso, pumpkin, salmon roe. Smoked mushroom taco with pickled wild mushrooms. Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon. Pineapple guava sorbet Fuyu persimmon, habanero honey, tarragon Tasmanian trout ceviche, dashi, Granny Smith apple Aguachile, parsnip, red bell pepper Black bean tamales steamed in banana leaves, with salsa on the side Smoked squab broth, pomegranate seeds, cilantro flowers Tres frijoles with sturgeon caviar, shallots and edible gold leaf Black cod, salsa verde, green grapes Wagyu beef, pickled onion Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas Yes, it's the same squab from which the broth was made. And now the desserts: Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee. By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate. Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter The cookie was on top of the apples. Break the cookie and spoon everything over. Cherry extract digestif, vermouth, sweet Mexican lime We'll definitely return. I'm an instant fan. Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend. Californios 3115 22nd Street (South Van Ness) Mission District
  3. I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
  4. Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand. The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado. Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now available year-round. The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods. Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals. Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon. Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. When I think of an avocado it’s the Hass variety. However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets. This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/ I for one must challenge myself to start eating and cooking more avocados. I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado. Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.” See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  5. Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
  6. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  7. Street Tacos with Salsa Verde, Le Merced Market, Mexico City Mexican Salsa. It can be hot and numbing to the tongue, sweet or bitter, made with red tomatoes or green tomatillos, dried, roasted or fresh chiles, grilled pineapple, chopped, diced, chunky or blended smooth. Salsas can be raw or cooked, or use a combination of raw and cooked ingredients. And the style of the salsa, the heat and the flavor, should be matched to the dish you serve it with. The two most common types of salsa most people think of are Salsa Roja, better known as red sauce, often mild and sweet in flavor. Salsa Fresca usually takes the form of Pico de Gallo, which translates to "rooster's beak." Pico de Gallo is simple to make using just a few ingredients. But salsa is of course much more diverse. Some Mexican salsa recipes borrow from condiment recipes in Asia and use heady amounts of ginger. Pico de Gallo is good with homemade tortilla chips, but it might not be the right choice for every dish. A fresh tomatillo and Manzano chile salsa is delicious with grilled snapper, while a grilled pineapple salsa is best with butter pound cake and crema. Matching the complexity and flavor of a salsa with the dish is akin to pairing the right wine with food. The techniques used to make a Mexican salsa also vary. The Maya made salsa by hand using a molcajete or mortar and pestle type of tool. Today, a blender or food processor makes the job go by quicker, but the mortar and pestle still has its place, as does making salsa by hand with a good kitchen knife. The comal is a flat, smooth griddle used throughout Mexico, Central and South America to cook tortillas, toast spices and sear meats. It's also used to toast dried chiles to bring out their smoky flavor before blending them into a salsa. Comals are typically made of steel, flat or with a low outside rim. I use both a comal or a cast-iron skillet to toast onions and garlic to add char and bring out sweetness before adding them with other ingredients and blending into a salsa. Charred, toasted onion and garlic in a cast-iron skillet. Let's come together in our home kitchens and present and savor our favorite Mexican Salsas. In the tradition of the eG Cook-Off Series, this is eG Cook-Off #85: Mexican Salsa. See the complete eG Cook-Off Index here: https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  8. We started importing a great chocolate and there are many good Mexican chocolates out there (oK, a few) like Mayordomo. WHat's the best way to make this drink. My memory from Mexican visits is that's it's a thickish drink, almost a gruel, with masa and chocolate. I just received the book Muy Bueno, which makes all sorts of claims about authenticity and traditionalism (danger signs, in my mind) and the recipe for champurrado is almost like a thinner than thin chocolate milk. What is the way to make it from somewhere like Oaxaca or Chiapas? (This book is pretty and well-intentioned but it's really about Mexicano-American food from a Texas family. It's not Tex Mex, it's close to Norteño but it's not all that interesting or essential. The thin champurrado and the fact that the chiles aren't toasted makes me not want to explore the rest of the book much)
  9. Guacamole and ceviche is for dinner tonight. I would prefer to avoid serving them tortilla chips as they dont have much nutitional value. Thinly sliced jicama, cucumber, and baby bell peppers come to mind. Does anyone else have suggestions? Dan
  10. Greens Tacos I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another. 3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but 2 tsp cooking oil 2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....) Pinch red pepper flakes or cayenne 2 T cream cheese 4 small corn tortillas or 2-3 larger flour ones Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy. Keywords: Vegetables, Easy, Vegetarian ( RG1521 )
  11. Mexican Corn Pudding Serves 8 as Side. Ingredients 1 c corn kernels 2 c water 2-1/2 c milk 1-1/2 c yellow cornmeal 1 tsp salt 1 T granulated sugar 1/2 red bell pepper, diced small 2 T butter, melted 1/2 c white farmer's cheese, or small-curd cottage cheese 2 T cilantro, finely chopped 5 large whole eggs 1 T baking powder 2 tsp fresh red or green hot chili peppers, minced Salt and freshly cracked blackpepper, to taste Preheat oven to 425§F (220§C) and grease a 3-quart casserole dish or medium-size cast-iron skillet. Mix the water and milk in a large pot and bring to a boil. Add the cornmeal, salt, and sugar. Turn the heat down to medium-low and stir for 1 or 2 minutes, until the mixture is thick. Remove from the heat and add the corn, bell peper, butter, cheese and cilantro. Set aside. In as separate bowl, beat the eggs and the baking powder until it becomes frothy. Add the chili pepper and mix into the cornmeal mixture until is mixed well. Add the salt and pepper and place the mixture in the casserole dish or skillet. Bake for 25-30 minutes until golden brown. Keywords: Side, Cheese, Vegetarian, Lunch, Easy, Dinner, Vegetables, Mexican ( RG1390 )
  12. Eggplant Stew - with a Mexican twist Serves 4 as Sideor 2 as Main Dish. One day I had an excess of eggplant. I had at least the equivalent of one big one left over after putting together the eggplant gratin dish. Now what? I had all of the ingredients in the house to do something different. In the small heavy pot (2 ½ quart Le Creuset) I layered in chunks of eggplant, rough chopped onion, roasted peppers and seasonings. I know that eggplant isn’t necessarily an ingredient that reminds us of Mexican cuisine. But, what the heck. Actually, the final dish does not taste strongly of eggplant. The other flavors overwhelm it. I see it as a good way to use it up or maybe sneak eggplant into the diet of those that aren’t crazy about it. (Hmmm . . . I wonder if this would work with zucchini?) As is common with my recipes, this is a casual affair and the quantities and ingredients are flexible. Do what you like. For more eggplant discussion, please visit Eggplant in the Cooking forum. 1 large eggplant cut into about 1 inch chunks 1 medium white or yellow onion roughly chopped 1 tsp kosher salt 2 tsp dried Mexican oregano 2 T dried cumin seeds 1 tsp garlic powder 1 large red bell pepper, roasted, peeled and rough chopped 1 4 ounce can of chopped green chiles 1 c picante sauce, your favorite brand In a small Dutch oven or other heavy lidded pot, layer the eggplant and onion. Add the salt, oregano, cumin seeds and garlic powder, distributing evenly over the vegetables. Continue layering, adding red bell pepper the green chiles and picante sauce. Cover and cook in a 325 degree F oven for about 1 ½ hours. You will want to check after an hour. Eggplants will differ as to water content. If yours are high in water content, you might consider taking the lid off for the last half hour. The picture above is intentionally taken to show that there isn’t a lot of loose liquid running around. You want a concentration of flavors, not soup. Tips and Notes: Crush the dried oregano between your fingers while sprinkling. This releases more flavor. Using whole cumin seeds is a trick I learned from Huevos del Toro’s "Work in Progress Chili." In a long simmered dish they get really tender and offer a pleasant burst of cumin in the mouth. You can substitute ground cumin. For a quick and easy technique for roasting the bell pepper, cut it into strips so that it will lay flat, skin side up, on a baking sheet. Run under the broiler until the skin is charred. Then proceed to sweat and peel off the skins. Serving suggestions: Sprinkle with a fresh Mexican cheese and serve with cornbread or warm corn tortillas. Chorizo on the side is a good meat addition if you like. This would also be a good base to use up leftover pork or chicken. Alternate cooking methods: You can vary the temperature, usually lower, to vary the cooking time. This is handy for putting it in the oven and going shopping. This recipe would lend itself to a crock pot. I also intend to try this in a clay pot. Keywords: Main Dish, Side, Vegetarian, Easy, Vegetables, Lunch, Dinner, Tex-Mex ( RG1177 )
  13. Salsa Mexicana This recipe is from the Mexican Table Salsas course, in the eCGI. One of the most basic styles of salsa, a salsa cruda (raw sauce), is simply composed of ingredients chopped and mixed together. Sometimes called a pico de gallo (rooster's beak) or salsa fresca, the most common version, the salsa mexicana, consists of tomatoes, onions, fresh chiles, cilantro, lime juice, and salt. An extremely versatile salsa, it especially goes well with fish and chicken 1/2 lb or 2 medium tomatoes, approximately 3/4 C when diced 1/2 c white onion, diced 1 jalapeño chiles 2 T cilantro, finely chopped 1 tsp lime Salt Remove the core and seeds from the tomatoes and dice the flesh. The tomatoes should be firm, yet ripe. Plum tomatoes make an excellent choice here because of their naturally firmer flesh. Toss in a bowl with the diced onion. Holding the jalapeño upright, slice down the sides of the chile removing the flesh until only the stem and attached seeds remain. Finely chop or mince the jalapeño strips and toss them in the bowl. Serranos are actually typical to this salsa, but I prefer the bright front-of-the-mouth bite of jalapeños instead. Traditionally, all ingredients are chopped quite finely and similarly-sized to allow the flavors to unify. I prefer about a 1/4" dice for the onions and tomatoes with the jalapeños minced so that the chiles do not overwhelm the salsa. Add the cilantro and mix, taking care not to crush the tomatoes. Add the lime juice, mix again, and salt to taste. Let rest for 15 minutes to allow flavors to mingle. Makes about 1 1/2 cups. This is the best template to use for most fruit salsas. Substitute mango, papaya, or even apple, for tomatoes and you still have a wonderful, but entirely different, Nuevo Latino salsa. Substitute corn, beans, or cucumber for the tomatoes and again the salsa takes on a whole new character. Keywords: Condiment, eGCI, Dip ( RG933 )
  14. jat

    Mexican Rice

    Mexican Rice Thank you Vera for teaching me how to cook Mexican food. The next time I cook chile rellanos, I will write down the exact amounts for you. It's my specialty. Mexican Rice: For about 1 1/2 cups of rice, use 2 cups of water Use long grain rice. Brown in Wesson Oil. Grind 1 clove of garlic. Add 1/2 can, 4 oz. of tomato sauce. She uses Delmonte or Springfield, "whatever is on special" *Use 1 cube of Knorr tomato Bouillon and mix into rice. All the ladies tell me this is an important ingredient. Salt to taste COVER pot, cook on low flame for 20 min. Keywords: Easy, Mexican ( RG821 )
  15. Mexican Burnt Milk Candy (Leche Quemada) There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids. 3 c sugar 1 c brown sugar 1/2 c butter 1 can sweetened condensed milk 1 can water Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares. About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don't do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up. There will be ample leftovers in the pot for the cook to snitch to "honor" the pot. Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge. Keywords: Candy, Intermediate, Mexican ( RG790 )
  16. 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?
  17. Per Cristina Barros and Marco Buenrostro in today's Itacate column in La Jornada: www.jornada.unam.mx/2009/03/31/index.php?section=opinion&article=a08o1cul Diana Kennedy's latest and long-awaited book on the cuisines of Oaxaca is finally out. Since Amazon does not have the title listed as an advance copy, I can only wonder whether it is now out in Spanish, shortly to appear in English. No surprise here, but Barros & Buenrostro seem to feel that she has really hit another one out of the park. I can hardly wait to get my hands on my promised copy. Excited regards, Theabroma
  18. Does anyone know of a goiod place to buy specialist mexican ingredients (flour for making tortillas, dried chillies etc) Have a newly acquired Rick Bayless book and am desperate to get cracking but there are sooo many specialist ingredients i have no idea where i might find them? Any help would be gretaly appreciated
  19. Does anyone know anything about a camper (not really a mobile home or a professional lunch truck) parked on the northbound side of Routes 1 & 9 in the Rahway/Woodbridge area selling Mexican food. I drove past the other day and saw it (it was pouring and I was going to fast to stop). I think maybe the sign said Macho Nacho but I thought that was the name of a restaurant in Morristown. The sign said tacos, guac, chicken with rice and beans.
  20. Tacos de Lengua 1-lb (or so) beef tongue 5 small cloves garlic (or 3 large ones), smashed & chopped 1 onion, quartered salt & pepper to Rinse tongue, pat dry, season well with salt and pepper. Allow it to sit about 15 minutes for the seasonings to penetrate a little. Put it in crockpot and add water (or half water/half beer) to cover. Add garlic and onions to water. Cook on "high" for 4-5 hours. Turn crockpot setting down to Low. Turn tongue over and add more water if necessary. Continue cooking on low until tongue is done (skin hard, inside soft). Remove tongue and skin it (discard skin). Chop meat finely. Serve immediately with "fixin's" - like corn tortillas, lime wedges, pico de gallo, avocado slices, chopped cilantro, onions, jalapenos, salsa...etc. Keywords: Mexican, Crock Pot ( RG369 )
  21. 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 )
  22. This past February I had the opportunity to spend some time in Xico, Veracruz. It's a pretty cool little town and is famous for (among other things) it's mole which has a bigger hit on dried fruits than other moles and a good hit on the nuts as well. I purchased 4 different mole pastes with the intent of trying them all side-by-side to see which one was the best. Needless to say, life intervened and I haven't had much chance to cook much of anything let alone do the side-by-side on the mole pastes. I did, however, try one of them last night for dinner and it was spectacular. Deep, rich and earthy it made a very satisfying meal. Xico is an easy day trip from Xalapa. I would strongly encourage anyone that finds themselves in that area to pick up some mole (easy to bring back to the U.S.) and give it a go, I don't think you'd be disappointed.
  23. I first heard about kogibbq when reading an article in the IHT when in Europe last February. Great concept but not going to spend an hour or more in traffic just to grab a taco. Fast forward to 2 weeks ago today; I was just about to plate our dinner when I saw a tweet from kogi stating that they would be arriving in Long Beach shortly. Many bad words were said since we live in long beach. No Kogi for us that night. Fortunately they tweeted last thursday (in the AM) that Long Beach was again on the agenda - 1800 @ the Queen Mary. I called my wife to let her know that kogi was on the menu for that night's dinner. We arrived at the Queen Mary's parking lot around 1730, already a nascent line forming. The truck was delayed and finally about 1/2 hour late the object of our desire arrived. (video). Of course the line we were in was not the real line and the parking police made the truck move to its customary spot. The same spot where there were already another 50 or so kogiphiles already lined up. So much for the plum spot in line. Ridiculous right? Chasing after a roach coach with a twist. Guess we are easily amused. The real line: After a few minutes to set up things got under way: The line was remarkably cheerful with just a couple of malcontents (thankfully). The truck had 4 guys working in it, one taking the orders with the remaining 3 just hammering out the food from a space smaller than most office cubicles. That alone was a thing of beauty to watch. We ordered 2 beef short rib tacos, 1 ea spicy pork and spicy chicken + 1ea beef short rib and spicy pork burrito. The Kimchi Quesadilla was also ordered. We enjoyed the food on a nice grassy spot: The food was incredibly good. I usually avoid fusion like the plague but that is perhaps because I've rarely encountered well executed fusion before. Tacos were $2 each, other items all priced @ $5. Word on the street is that the sliders and Kogi dogs(!) are also excellent but we'll have to wait for next time. This my friends is a taco truck worth chasing! An hour later the line was a bit better but still substantial: Neat concept; hope their success continues.
  24. 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?
  25. I have never had the opportunity to sample the Mexican/Korean fusion of the Kogi truck but found this interview and article of interest. Have any of you sampled the wares?
×
×
  • Create New...