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  1. Ok so the other night I tired making Bistec Ranchero for the first time and while it turned out pretty well I have a number of questions on my mind. The recipe I had called for the following (in the order given) to be layered in a heavy, cold skillet and slow cooked over medium heat (lid on). 2 T corn oil Thinly sliced white onions minced garlic thinly sliced potatoes thinly sliced tomatoes and finely chopped cilantro breakfast steaks (coated in a mixture of salt and pepper) Additionally I subsituted a more tender cut of beef for the breakfast steaks (described as round steaks thinly sliced) as I have been having trouble finding round steaks from a decent butcher in montreal. After the heat had built up some everything started releasing a whole lot of liquid and at the heat I have it reached a pretty vigorous simmer. The meat seemed to cook on top via steam but quickly became overcooked before the potatoes were tender and before the dish seemed ready (there was still quite a bit of liquid in the pan and it still tasted somewhat bland). I proceeded to take the meat off and cook the rest of it till the potatoes were tender and until quite a bit of the liquid had cooked off, aside from the meat it was quite tasty... Should I have perhaps had the heat lower and cooked it longer? I suspect the heat was too high and the more tender meat cooked too quickly. I was curious about the use of breakfast steaks because I do not know how they are normally cut, but the author suggested serving with corn tortillas and it seems a bit akward to be eating whole steaks with corn tortillas... Does this sound like a good/normal way to cook Bistec Ranchero?
  2. Hello to all. My Mexican boyfriend and I have recently gotten into several heated discussions about the industrialization of Mexican food. When he lived in Mexico, he did not shop very often at large supermarkets, such as Gigante, Wal Mart, etc. He preferred to shop at mercados and tianguis (is street vendor an accurate translation for this?). At these venues in Guadalajara, he asserts that it is possible to find good quality produce, meats, and dairy products from organic and local sources. He lived in Mexico for almost thirty years and claims that what we know as "organic" and "natural" here in the US, is the norm in Mexico. I believe that at one time it was the norm, indeed. But now? I really do not know. Does anyone have any insight into this? My theory is that Mexico is on its way to heavy industrialization of food. Akin to what is described in Fast Food Nation. The kind of stuff that many people here in the US have rejected in the past years, such as factory farming, the use of pesticides and hormones, etc. I have a hunch that in Mexican supermarkets, the majority of the chickens and the meat do come from factories, just as here, but it's only a hunch. But do most people in Mexico shop at these places or are they really only affordable for and accessible to the small middle class? ****** On a side note, he also would like to know why he cannot find "crema" here in the US as he knew it in Mexico (which is much thicker and is really a solid in my opinion).
  3. We were at farmer's market this morning, and we were looking at the decorative corn stalks. My bride found the cobs contained a black fungus. Each stalk had 2-3 infected cobs. I grabbed a number of them and am willing to experiment. Can anyone verify that this is actually Huitlacoche?
  4. I'm researching for an article on foods prepared for Day of the Dead. Does anyone out there have a candoed pumpkin seed recipe? Any comments or thoughts on rituals surrounding thar day would be utmost helpful as well. Thanks.
  5. I plan to try my hand at making mole poblano in the near future. Aside from the little Mexican groceries in Bergenfield, are there any places that sell Mexican chiles and groceries in NJ? The closer to Lyndhurst the better. I'm specifically looking for ancho, pasilla negro, guajillo/mulato chiles, Mexican Canela soft-bark cinnamon, and Ibarra Mexican Chocolate. Raw pumpkin seeds are a plus as well.
  6. We've been having a discussion on another forum (glass beadmakers) about Mexican cooking and one of our members, who lives in Sydney, lamented the scarcity of Mexican ingredients in Oz. In an effort to help, I searched all of the foodie websites I know, as well as Google, and didn't come up with much. Some dried chiles, some salsas, lots of tortillas. The one thing I had no luck with was maiz para posole, also known as maiz cacahuacincle, or - in the US - hominy. This corn product is an essential ingredient in posole. The dried form is preferred, as it makes a much nicer posole, but canned will certainly suffice. You know what they say about beggars and choosers. Anyone have any notion of where it can be had in Oz ... if at all? Many thanks, Barb
  7. I am putting together a menu for a lunch party featuring a selection of traditonal Mexican Christmas foods. I am looking at ensalada de Navidad, ponche, tamales of course, and a rosca de reyes (also a tres leches because the hostess has requested one). I would really, really love to hear any suggestions on some traditional, regional items ... both for this event and just for all of us to try. Yucatan? Veracruz? Michoacan? Puebla? Queretaro? Hidalgo? All of the other regions. I know that there are candies, and I do know some special enchilada combinations, but what about breads? cookies? soups? and especially corn masa antojitos? Mil gracias, Theabroma
  8. I found a lot of scattered posts, but no good central repository of our faves. Many of us are fond of Plaza Garibaldi for enchiladas (especially enchiladas de mole), tacos, bistek, and other homey basics. Taqueria Veracruzana was the first of the new influx of simple, authentic spots, and remains a great place for tacos and more. And they're open 7am to midnight, 7 days. There are some mixed feelings about La Lupe and I'll agree that the food has not thrilled me on a couple of recent visits, but it has a great location, an especially nice spot in good weather. Others are big on Lolita for more upscale, modern preparations. Despite the skepticism about flashy Steven Starr restaurants, I've always had good food at El Vez. The original chef, Jose Garces, has left to open the Spanish restaurant Amada, but I found one visit after his departure reassuringly consistent with earlier meals. Thanks to a mention in Michael Kein's Table Talk, I just tried Taco Riendo at 5th and Thompson, one block north of Girard. It's an attractive little place, with most of the usual stuff on the menu, but also some less-common, great-looking soups, stews and specials. I wasn't all that hungry, so just grabbed a couple of tacos, and they were excellent. One with "Choriqueso" (chorizo and melted cheese) from the regular menu was slapped on the grill for a minute to melt the cheese, so the tortillas had a nice crisp but not-quite-crunchy texture. It dripped florescent red grease down my arms, as it should... thumbs up! The other, from the specials board, was "Carne enchiladas" which was not as spicy as some I've had, but featured nicely tender and juicy freshly-grilled and sliced pork. Served with a wedge of lime, radish slices and and some very tasty red salsa, it made a very tasty dinner. $3.50 each for these particular tacos, but the more basic ones are cheaper. I liked it a lot, and look forward to trying more. So, where else do we like?
  9. working on my christmas list, and it's time to add a few cookbooks. anyone have any good suggestions for some tex-mex and mexican cookbooks?
  10. 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
  11. 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?
  12. The topic says it all...I have found one decent place in Kensington market...I heard theres one on King St East of Spadina...not sure the name... I am on a quest for good mexican food in TO...need a little help here!
  13. Due to a miscalculation of my own cooking ability I was left with a kilo of masa harina and some fresh yeast after the weekends Mexican cooking. So I combined the two. I made a fairly straight forward hearth cake mix then cooked in very slowly on on side until the bottom was brown and very crisp, while the top was soft, but cooked though. This was then filled with some bean chile that I made. Thus: OK, it was very good and with a bit of refinement it could be even better, but my question is, is this type of yeast cooking done in the Mexican kitchen (if so recipes or descriptions) or have I invented the fluffy taco?
  14. Editor's Note: This discussion topic is to focus on the better Mexican and Latin American restaurants in the Triangle area of NC. Feel free to add your thoughts about your favorite place here. A couple of discussions were started elsewhere about Jibarra, a high end Mexican restaurant in Raleigh, and Vallarta, a Raleigh Mexican seafood joint. Rather than creating a new discussion for every single Mexican and Latin American restaurant in the Triangle, let's consolidate the discussions here.. As a critical mass of taquerias have sprouted up across the Triangle I was wondering if there was a consensus out there as to which one was the best? I am a big fan of Fiesta on Highway 54 outside of Carrborro though am not sure if this counts as a true taqueria or not (it is the latest incarnation of El Chilango, perhaps the best Mexican restaurant ever to grace Jones Ferry Road in Carrborro). I have had good quesadillas and tortas at the Tienda across the street from the Highway Patrol/State Bureau of Investigation HQs on Old Garner Road in Raleigh, and I was wowed by the diversity on the buffet of Garner's Taqueria Los Portales on Tryon Rd. until it closed. On the downside the new Taqueria that opened on Peace St. in Raleigh was severely disappointing (Brisas de Acapulco is the name). The meat was stringy and overfloured and the mole sauce runny. Is there any comprehensive take on these new additions on Triangle cookery?
  15. Hoping to find a great Mexican place in Hoboken.. I havent really found one in Manhattan.. Was just wondering if there was a place worth comming over for this Saturday afternoon for some tequila and a great lunch.. Finding the tequila part is not my first worry..
  16. I need all types of Mexican restaurants in the Triangle, specifically Durham. I'm working on a big project on a short deadline and anything that's "South of the Border" will suffice. It's sad to say but I'm looking for as many restaurants as possible with quality being a secondary concern. So pretty please, start naming away ASAP. As much information as possible is always appreciated.
  17. 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..
  18. What are you making to celebrate Mexican Independence Day? I'm off to buy poblano chilies and make a picadillo de puerco. What will you be making? Do you plan on doing the "grito" later in the evening? I will be attending a fiesta late tonight, where the grito will be performed! Can hardly wait. s
  19. It's almost embarrassing to admit that we ate anything at all for lunch, given what we did later in the evening, but we three eGulleteers needed sustenance after an exhausting afternoon of wine shopping.... Finding ourselves close to Camden, we developed an uncontrollable urge for tacos, so we made our way to Mexico Lindo. The savvy sommeliere, employing her finest phone diplomacy, got detailed directions to 3523 Federal St, which ended up leading us a bit east of the center of Camden. We passed a fair number of other intriguing-looking places, but were focussed on Mexico Lindo. And good thing too, we got a quick, inexpensive, and really tasty lunch. Pedro had the right idea on this warm day, ordering something that turned out to be an incredibly refreshing watermelon flavored Agua Fresca It was a good accompaniment for the complimentary homemade chips and 2 salsas. We really did just want a light snack, so we each got one taco, all of which were really quite generously stuffed. Pedro took a chance on the Cabeza, and liked it, although we still aren't sure what parts of the head were used, or even the head of what....Katie gave thumbs up on her "Al Pastor" although it didn't seem to be the spit-roasted pork with pineapple, just nicely seasoned meat. I quite enjoyed the "enchiladas" taco which was filled with pork in a medium-spicy sauce. But, given that we are who we are, we couldn't really leave well enough alone and indulged in the queso fundido con chorizo. This was a really delicious version of this: gooey, crusty, spicy, oily... All of this was about $16 before a tip. Bueno.
  20. I just recently came across an article about the sale of El Globo bakeries to Bimbo. I remember having various pastries from El Globo, but especially the cakes. The cakes always had a distinctive flavor and were what some relatives aspired to make at home. Any one else remember El Globo?
  21. Hi Melbourne eGulleteers, In a few weeks I'll be visiting Melbourne (I'm an expat Melburnian coming back to see family), and on my already long list of things to do, I'd like to add a meal at one of Melbourne's better Mexican restaurants (of which, from memory, there may be very few). It's a long term dream of mine to open a mexican place somewhere, probably starting with a taqueria, and hopefully building up to something more substantial. I'm spoilt rotten here in the U.S., not only from the local selections, as I live in East Harlem, where most of the mexican restaurants are staffed by expats from Puebla, but doubly so as my wife is mexican american with an vast ancestral cookbook. I dread coming back to live in Melbourne and not having access to a simple but great taco filled with chorizo, carnitas, cecina, you name it... I'm sure there are lots of tapas places around, but is there anything purely mexican of note? So this trip will be partly to find out what the lay of the land is - growing up, the only options available were the predictable and pretty awful Taco Bill-type bean and cheese places. Has anything changed? I look forward to reading any opinions you might have, Angus.
  22. I would like to cook my (first) Mexican meal for friends close to this date. Are there some specific dishes that are prepared (for the living) on this festival/date?
  23. Natural levain bread baked in brick ovens. Yippee! A bakery outlet in Puebla and in Oaxaca City. Click on the "pan" to reveal all. Pan
  24. OK, where can I get "real" Mexican in Atlanta (and don't just say Buford Highway, which is the answer to all ethnic restaurant questions)? My perception of "real" (I've never set foot in Mexico) is mole or pipian sauces, but I'm not authentic enough to eat tripe. I also speak no Spanish (save, perhaps, cerveza, if I'm even spelling that correctly), but I'm willing to go by smile and point if they're willing to serve it that way. I just returned from a trip out west, where I assumed I would expreience the real stuff. Sad to say, my efforts in both California and Arizona produced food quite similar to what I've encountered in Georgia- Taco Bell on a white ("don't touch hot") plate. How can I attempt to make mole when the only example I've tasted came from a jar at Kroger?
  25. 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?
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