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Found 464 results

  1. I had lunch recently at a Mexican restaurant, and on their buffet, they had a terrific chicken dish. I was told it was chicken adobado, but I think there was some confusion--the adobado recipes have a red sauce, and this dish had a white, creamy sauce that maybe had some mild cheese in it. The dish had chicken chunks, mushrooms and spinach. Ring any bells for anyone?
  2. 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.
  3. aprilmei

    Kimchi tacos

    I read online articles in the New York Times and LA Times about kimchi tacos. Has anyone here ever eaten them, and if so, would you have any idea on how to make them? They sound delish but I probably won't have the chance to eat at these taco trucks anytime soon because I live in Hong Kong. From the descriptions, it doesn't sound as simple as just putting kimchi and kalbi in a corn tortilla. If anyone can help with a few clues on how to make these, I'd be grateful. Here are the links: http://www.latimes.com/theguide/restaurant...0,4560062.story http://www.nytimes.com/2009/02/25/dining/25taco.html TIA
  4. Mexican Rice Serves 4 as Side. 1 T olive oil 1 small onion, finely chopped 2 cloves garlic, pressed or minced 1-1/2 c long-grain rice 3 c low-salt chicken broth or stock 2 med-size tomatoes (about 12 oz total), chopped 1 can (4&1/2 oz) chopped green chilies 1 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1/2 c fresh chopped cilantro 1/2 c pimento-stuffed green olives, sliced Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left. Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes. Keywords: Side, Rice, Mexican, Easy ( RG2089 )
  5. 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 )
  6. 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 )
  7. Can someone with an appropriate background speak about the regional differences in Mexican food? I know some, but I'd like to hear some expert info on this.
  8. I've made a snap decision to head off to Yucatan next month, and I'm now in the contradictory position of trying to coax my body into bikini-ready shape whilst dreaming of Mexican seafood extravaganzas. Can anyone recommend a few 'must-go' eateries around the Yucatan peninsula? I'll be starting off in Playa del Carmen, but travelling down to Belize so anything in that area would be brilliant. Miss J
  9. For the last few years I lived in San Francisco I worked three nights a week, from 10 p.m. to 7 a.m. My sleep schedule became very skewed, as did my meal schedule. I got into the habit of coming home from work and waiting until 8 a.m. or so when the taqueria around the corner from me opened so that I could have burrito de tripas (or buche) for breakfast before I went to sleep for the day. The guys working in the taqueria thought it was hilarious, but it was very comforting food. My favorite combination was chopped up pork stomach, yellow rice, black beans, monterrey jack cheese, finely chopped white onion and cilantro, tomatillo-chipotle salsa, and sliced avocado all wrapped up inside a big flour tortilla. The smoothness of the black beans and avocado were so delicious alongside the slightly chewy, but smooth, texture of the pork stomach. I recently found a recipe for cooking the stomach that sounds authentic. The method is rather like confit. Pork stomachs are sold whole and can usually be found in Chinese butchers. They're football shaped and need to be cleaned carefully. Remove all the excess fat from the stomach, wash, rub with salt and rinse again. Sometimes I rinse it in some white distilled vinegar to get rid of any strong odors. Then melt a lot of lard (enough to cover the stomach) in a big pot. Add a cup of water (or more) in which some salt has been dissolved. Water allows the lard to boil; also, salt won't dissolve in lard. Bring the lard-water mix to a fast boil; try not to get splattered. Add the stomach and simmer over low heat, uncovered, for 2 or 3 hours, until the tripe is very tender but not crisp. Drain well, blot with paper towels and chop the meat.
  10. I didn't see a thread about Mexican food in NYC, so (since I had a Mexican experience today) I decided to start one. Obviously we aren't going to be able to use the superilatives of the folks on the West Coast boards, but with 500+ restaurants of this type in NYC alone (at least, according to citysearch.com) there should be plenty to discuss. ------------------------------------------- The last place I'd expect to get decent Mexican food would be a place called "The Alamo", but I had lunch today in a place named so (at 304 East 48th Street, just east of 2nd Avenue) and it was very much worth recommending--at least with the understanding that I haven't sampled most of their menu. Apparently the place turns into a wild raucous party joint at night, but during the day it was quiet and the food was very good. Unfortunately the person I was dining with had the same entree as me, so I can only give limited data. The tortilla chips were freshly made and had that subtle pleasant aftertaste that I associate with good chips. Two kinds of salsa were provided: a very chunky Pico de Gallo with strong notes of both cilantro and garlic, and a thin green Salsa, with medium heat and a slight nutty taste. We both insisted on ordering the Mole Poblano, although Pipian and several other variations were available. :) Mole Poblano is one of the hardest dishes to do well, and in my experience if a restaurant makes a good Mole Poblano, at a minimum it at least proves they care about authenticity. The Mole Poblano here was brave in that it had the guts to be both bitter AND sweet, as well as moderately spicy. It was relatively thick in consistency and very dark in color. The accompanying Rice was excellent--with the precise balance between fluffyness and clumpyness (are those even real words?) that I've come to associate with really good rice. The beans really won me over. This is only about the 7th or 8th place I've been to in my life where they made refried beans with BLACK BEANS. They didn't put too much cheese on it either... just enough to cover the middle, and the solid part of the beans were still slightly firm, while the refried part was well pureed. The most impressive thing to me were the tortillas they gave us on the side. I don't know if I have the language skill to adaquately describe why they were so good, but we've ALL had mediocre tortillas in our lives and these were not them. They were obviously either made in-house or at an authentic very-nearby Mexican bakery. The surface was slightly rough in that way that tells you that they weren't mass produced, and the texture while eating them was slightly spongy, but still firm enough to not break. If I visit again I'll post more.
  11. I remember reading a post by somebody here (a regular i think) that mentioned a very good mexican place that seemed casual (perhaps even take-out) that had a "schooled" chef from some fancy schmanzy culinary school, but i'm not well versed in that sort of thing to recognize or remember the name. It was in the North Bergen/West New York area. I tried to search using key words, but couldn't find what i was looking for. Does anybody remember or perhaps was the original poster? Thanks.
  12. i know a few good places in bergen county. For higher end food Mexicali Blues on cedar lane in teaneck is pretty good with live music later at night. For a basic taco stand El Gran Mexicano in bogota is great. Small, byo with a nice counter, clean and authentic. Nice mole. It is located across the street from the bogota ambulance corps fink
  13. Made it for the second time tonight, came out good but I think I could make it better. I know some people tinker with the traditional recipie, if anyone has some ideas, I'd love to hear them. I used one lemon and two limes instead of the five lemons. Seemed like it could use maybe one more lemon. Any ideas greatly appreciated.
  14. I have three words for you: Foie gras tacos. And the address: Toloache 251 W. 50th St. (Broadway & Eighth Ave.) 212.581.1818 http://www.toloachenyc.com Okay I guess I should say a bit more. Toloache ("toh‐lo‐AH‐tchay," a flowering plant used as a love potion in Mexico, according to the PR materials) opened a couple of weeks ago (23 August I believe) on West 50th Street, across the street from Worldwide Plaza. The restaurant has been inviting media in for press dinners, and I accepted an invitation for tonight. This was not a press party but, rather, just my wife and I having dinner like regular people and ordering off the menu, with the added benefit of the meal being free. I almost overlooked the invitation -- I ignore far more such invitations than I have time to accept -- but tonight was to be rescheduled babysitting night and a few days ago Ellen was like, "What can we do Tuesday night?" and I remembered the invitation. Having not read the press kit in advance, I had little notion of what to expect. The sad reality is that the Mexican food scene in New York City is weak. At the low end, other than a couple of good midtown taquerias, there's just not much going on that can compare to dime-a-dozen places in the West and Southwest. At the upmarket level, however, there have for some time been a few chefs who have done a very good job. One of the best -- perhaps the best -- is Richard Sandoval of Maya. Richard Sandoval has nothing to do with Toloache. However, the chef of Toloache, Julian Medina, was basically Richard Sandoval's protege. Medina is, like Sandoval, from Mexico City. He worked at various upscale hotel restaurants (both Mexican and French) and was discovered by Sandoval in 1996. Medina became the opening chef de cuisine of Maya. While there, he took the unusual (for a working chef de cuisine) step of enrolling at the French Culinary Institute by day and cooking by night (he graduated in 1999). He then became executive chef of SushiSamba in New York and opened SushiSamba in Miami. He went back to work for Sandoval in 2003 as corporate chef for all the restaurants (Maya New York, Maya San Francisco, and Tamayo in Denver), and then opened Pampano. Most recently, he was executive chef at Zocalo. Toloache is small. It's an 80‐seat, two‐story restaurant. There's combination of table and bar seating (at a guacamole and ceviche bar), a wood‐burning oven dominates the open kitchen, and there are more than 100 tequilas on the list (I don't even want to think about what percentage of them I sampled). The overall feel is very upbeat. They were doing good business. I've crossed paths with Medina by dining at most of the restaurants where he has worked, when he worked there, but I was never aware of him until today. Based on this meal, however, I'm now a fan of Julian Medina. The guy is good. His diverse training has given him an interesting perspective on Mexican food, and the menu combines classical Mexican technique with Nuevo Latino and global stylistic influences. We started with the guacamole trio. There are three species of guacamole available on the menu, or you can get smaller portions of all three as a sampler: the "tradicional" has avocado, tomato, onion, cilantro and serrano and is mild; the "frutas" has avocado, sweet onion, mango, apple, peach, habanero and Thai basil and is medium spicy; and the "rojo" has avocado, tomato, red onion, chipotle and is sprinkled with queso fresco (cheese) -- it's the spiciest of the three. They're all great, but the real fun of the sampler is getting to shift among the three. It's also a good demonstration of the fact that there are great guacamole possibilities beyond the standard recipe. Then we sampled some ceviches. Again, you can get individual ceviches or a platter of three (or a bigger platter of five). We tried Acapulco-style vuelve a la vida, which had shrimp, octopus, hamachi, oysters, spicy tomato salsa and avocado and was not particularly enjoyable (it was the one dish of the night that I thought was sub-par); a really excellent ceviche with chunks of tuna, key lime, sweet onion, radish and watermelon; and a meat-based ceviche riff, with seared rare ribeye slices (from grass-fed beef), chipotle mustard and cactus salad -- this was my favorite. There are five quesadillas, baked in the brick oven, available on the menu, but we went with today's special: a hamachi quesadilla. I ordered it because I didn't think the hamachi could possibly stand up to cheese and peppers, but I was wrong. The rare slices of hamachi were robust enough to show through the rest of the ingredients. There's also a section of tacos on the menu. These are very small tacos and they come two to an order. The soft corn tortillas are handmade. We tried four types: veal cheek, beef brisket, foie gras (with roasted red onion-chipotle salsa) and crispy grasshopper. The grasshoppers were not bad but the legs kept sticking us in the roofs of our mouths. The other three were terrific, especially the foie. There's a section of small plates as well. One of the nice things about the restaurant is that there's a ton of flexibility in terms of how you order. You can come in and get a couple of small plates for $8-$10 each, or you can do ceviche and cocktails, or you can have a full-blown multi-course meal. The whole menu is available everywhere. Can you believe the menu fits on one page and doesn't seem crowded? There's a lot of stuff, but the language is used sparingly. From the small plates section we had what was probably the dish of the evening: "sopes de requeson." These are little corn cakes topped with ricotta, chorizo and a fried quail egg. They're as good as they sound. We had entrees too. We tried the "atun con chile," a nice piece of tuna rubbed with seven types of chile (though I could only taste six . . . just kidding) and served with sauteed big fat kernels of choclo corn, chorizo and tequila-chipotle glaze. And, the camarones Toloache: roasted garlic shrimp (big ones) served on a crispy tortilla with black beans, shredded chayote squash and cascabel salsa. We were pretty stuffed at this point, but were inspired to finish the tuna (if not the shrimp). The two desserts we tried -- flan and tres leches -- were good but not revolutionary. The cocktail program is ambitious. There are more than 100 kinds of tequila available, as well as a number of interesting specialty cocktails that utilize spice to balance sweetness. For example the margarita de la calle is made with Siembra Azul Blanco tequila, muddled cucumber, jicama, basil, chile piquin and lime. The Toloache margarita has muddled blueberry and hibiscus, and today's special margarita had watermelon and chilies. The normal margaritas are very well made. I had one made with Don Julio tequila, straight up with salt, and it was one of the better margaritas I've had. Our server was quite knowledgeable about the tequilas, and the maitre d', a guy named Giovanni (he's from Costa Rica) seems to be the beverage director and steered us towards some good wines by the glass to have with our entrees.
  15. I love, love, love guacamole. I have tried everything to keep it from discoloring but nothing really seems to work WELL. I have tried the "keeping the pit in it" and have not had much luck. What works best for me is putting into a seal-able container and putting plastic wrap on it so it is touching and then put the top on. Seems to work ok but in about a day or two, I get a thin layer of discoloration. Any suggestions, ideas???
  16. After months of Paris Hilton specimens -- skinny, expensive and tasteless -- we've now got asparagus spears at the market that would do John Holmes proud. And it's cheap: $2 a pound. I did a quick braise with shallots last night, finishing with a little mustard and lemon juice. What are you going to do?
  17. article from NYTimes Travel section Just a few of the multiple taco places on this journey: EL PARIáN Los Angeles, TACOS BAJA ENSENADA Los Angeles, LILLY’S TAQUERIA Santa Barbara, CHAPALA RESTAURANT Morro Bay, LA TAQUERIA San Francisco, TAQUERIA SAN JOSé San Francisco .... Has anyone got personal choices for "don't miss" tacos on Highway One in the state?
  18. 11701 Lake Victoria Gardens Ave. #5101 Palm Beach Gardens, FL 33410 ------------------------------------------------------------------------------------------- They opened a Rosa Mexicano here in Palm Beach in a new outdoor mall called Downtown at the Gardens. I went there last night and wasn't that thrilled and thought it was quite expensive for what it was. I did order a pitcher of Sangria for $22. The bartender took the plastic (kind you find everywhere) and filled it over the brim with ice cubes. He then added the liquor and I sipped my drink and it was all watered down. I complained and he considerably added more liquor and it was much better. He said the ice was to keep it nice and cold. Obviously they are trained to do that to make more profit. I had a dish of what they called Taco's and it was with chicken and cheese on a hot skillet. It's served with flour tortillas that are soft. It also comes with a sweet type cole slaw with pineapple and raisins which was the best part of the meal. I believe this dish was around $17-18. The skillet was square and about 3x3 inches. There was an ample amount of chicken but thats mainly what the dish was about. It maybe would total up to one breast if that. I am not really in a rush to head back there. They also serve chips which were coated in salt. The sauce for the chips which one is green and the other brown were pretty good though. We didn't order the freshly made at your table guacamole. -Scott
  19. I hope I have the right name for this side dish. It is a popular "salsa bar" item at taquerias in California and I would like to know more about it. Is escabeche a standard brine that is used for many things or is it specific to these pickles? The ones I am familiar with are usually a mixed pickle with red skinned or yellow skinned waxy potatoes, onions, carrots, jalapenos, and bayleaf in a sour sweet brine. The potatoes appear to be partially cook, I'm wondering if this is from the brine or are they par boiled. I found this recipe but I am seeking clarification.
  20. While we have a plethora of hole in the wall burrito joints, taco stands, and pupusa restaurants, San Francisco has always been a bit short on well prepared regional Mexican and Latin American cuisine. Last year saw the closing of Mom is Cooking and Cafe Marimba. Two new, fairly upscale Mexican restaurants, Tres Agaves (SOMA) and Mamacita (Marina), have opened in the last few months. Have you been? I've been to and enjoyed Panchitas No. 3 (Mission), Platanos (Mission), and Charanga (Mission). What are your favorite places for decent "Pan Latin" or Mexican food? edit - Oh hey! They even use Rancho Gordo heirloom beans at Mamacita. Getting very hungry looking at that menu.
  21. Diccionario Enciclopedio de la Gastronomia mexicana Ricardo Munoz Zurita Editorial Clio Mexico DF: 2000 ISBN: 9706630945 624 pages Recently, my DH took a trip to Mexico City for a work obligation and I of course had to send along an "encargo." The only item on my wish list: this Diccionario written by Ricardo Munoz Zurita. Because of the high price of the book in the US (Amazon had it for $90 USD), I asked for my hubby to look for it for me. DH got the book in Coyoacan at Liberia Gandhi for $300 MXP. However, now that I have it in my hands, to me it would have been worth it to pay the $90 USD. I really respect the work of Ricardo, and I had met him once at a book signing here in San Diego where I purchased two of his previous books, Los chiles rellenos en Mexico and La comida en los Almdendros. The book is 624 pages of detail on practically every ingredient, utensil, cooking technique or serving item used in Mexican cooking with color photographs. Every Mexican state has an overview of their cuisine. Each entry comes with detail on the use of the ingredient or object, it's regional uses/variations and most entries have photographs. For example, the section on tamales is very detailed, with charts of the types of fillings identified by culinary region and other graphs charting out the tamal wrappers by geography. 20 pages of descriptive detail with photographs and separate entries for significant regional variations. The Diccionario also covers rarer foods, such as xonequi from Veracruz and the even rarer chorizo de abulon de Ensenada (now not eaten due to overfishing). This book is probably the most valuable reference to my cooking library since I bought Diana Kennedy's books. It is a clear, factual presentation of Mexican cuisine in an easily accessible format. Simply MARVELOUS. I recently heard that the book has been released as a serial and can be purchased at your local newsstand in Mexico. I haven't seen it, but it doesn't mean that it doesn't exist. In the preface, it indicates that an English translation is in the works. Caarina
  22. Does anybody have any recommendations? We'll be in Colo Spgs for a few days this month visting from California. We know something about Mexican food from here and also from several trips to New Mexico. We surely don't need fancy, just real food. Any suggestions?
  23. A very resourceful individual decided to remake the Taco Town offer, sans bag of salsa. http://www.slashfood.com/2006/04/17/real-l...cake-chili-bag/ Completely unappetizing, yet worthy of applause.
  24. So I've been reading, and hearing, about a recent influx of Hispanic workers, primarily Mexican. There's some speculation that this will result in a major shift in the culture. What do y'all think...what does the future hold? Salsa music coming from the open doors of the bars on Bourbon street? Taco carts on Canal?
  25. There is a discussion going on in Cooking about making vinegar, and of course there are lots of questions about that wonderful Mexican vinaigre de pina, and how it is made: Vinegar in Cooking. I took my best shot, which isn't saying much. Anyone else? Caroline? Esperanza? Shelora ... who is, I believe, in the Land of Pineapple Vinegar as we speak? I've had luck making it here, but rotten luck finding it for sale in markets. What other fruit vinegars are made that anyone knows of? There is so much stuff en escabeche, that there has to be several sources for mild, fruity vinegars. Theabroma
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