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  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. At the end of this month there will be two dinners that I'll be preparing. One is a potluck and the other, five days later, is dinner at home with a couple of friends. I was thinking of making a double/triple batch of my chile verde, and am wondering the best way to store the stew for the five-six days necessary. I know stews often are better after a day or so, but what about after five or six days? If I freeze the second batch, how might that effect the texture of the meat. I've never stored my chile verde for more than a day. I am hoping that I can just store the second batch in the fridge in a covered bowl for five days or so. That would make my life very much easier. Thoughts?
  3. Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
  4. Has anyone tried to make the Tortilla Soup variation from Modernist Cuisine at Home? I'm making it for dinner tonight and I've got a question. At the top of the page, it lists a blanket set of directions for all of the soups on this page: The ingredients for the tortilla soup are chicken stock, canned tomatoes, onion, tortilla chips, jalapeño, cilantro, lime juice, and cumin seeds. It seems strange to me to use these ingredients (particularly the tortilla chips) solely as an infusion, then serving the soup as a plain noodles-and-broth affair. Has anyone had success with this?
  5. One of the weekly advertising flyers yesterday included dried seafoods on sale. The market caters to a Hispanic buying base and is bilingual. I was wondering what traditional dishes are made with these and if they were perhaps prepared primarily during Lent. The founders of the chain of markets (Northgate)are from Jalisco. The advert had fish listed as Charal Seca @ $8.99/lb (dry smelt) - whole fish, Robala Seca @ $11.99/lb(dry snook fish - whole fish), and Bacalao Seca @ $9.99/lb (dry cod fish - headless in maybe 12" lengths). They also had Camaron Molida (dry ground shrimp) and Camaron Seca (dry shrimp) @ $9.99 and $19.99 respectively.
  6. In the near future, a friend and I would like to do a Mexican themed dinner party. Any tips for internationally available Mexican cookbooks? I'd like something as "authentic" as possible (whatever that may mean ;-) – I should be able to get various dried chiles and other ingredients at the two Mexican supermarkets here in Vienna. Is Authentic Mexican (20th Anniversary Ed) by Rick Bayless any good? His name does crop here quite often, but judgements regarding authenticity seem to be mixed ...
  7. Hello, I am currently working on a dish to run as a special at the upscale modern Mexican restaurant that I work at. The dish, as of right now, is this: Green bean salad with sherry crema, shaved zucchini, and heirloom tomato vinaigrette. The zucchini is sliced super thin and layered out on the plate. I drizzle with vinaigrette and place the green beans (dressed in sherry cema) in the middle, on top of the zucchini. There are also diced heirloom tomatoes and shallots sprinkled around the zucchini. My boss said that it was all really good, but that it needed something more. Something to really make it pop. Any suggestions?
  8. Can anyone here recommend a good enchiladas suizas recipe, as authentic as possible? I made a recipe from Saveur a few months ago for the parents, and while my father said they were good, they weren't authentic. (That recipe had tomatillos in it, I looked at it beforehand and thought it looked like a regular green enchilada recipe with cream added, but you never know, so I went ahead and tried it.) My father would know: his family lived in Mexico City during part of the 1950s, and he actually ate the original enchiladas suizas at Sanborns repeatedly, so I have a high bar to meet here. Can anyone make recommendations?
  9. hello ! im looking for marlin en escabeche recipe
  10. I work in Seattle and recently got hired on as a lead line cook at an upscale Mexican restaurant. I was hoping to get some pointers on either books to read or places to do research about modern Mexican cuisine. Thanks!
  11. 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)
  12. 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
  13. This is my first post! *excited We're off on a 10 day trip to Jalisco, with the majority of our time spent in a fairly remote hacienda very close to the little town of Lagos de Moreno. We will also be spending a night in Tlaquepaque right as we land, and then a few nights in Guadalajara as we end the journey. We will be driving, so hope to make day trips to surrounding town using the hacienda as our base. We'll be about 1.5 hours from Guanajuato. I would love any advice and insights on special eating experiences in Lagos de Moreno, as well as little towns between there and Guajanuato, Guadalajara and surrounds. While we are all for fancy sit down eateries, there is nothing we enjoy more than driving into little towns for their particular mercado specialty, or for a tianguis, or perhaps sampling the confectionaries or liquados or cajeta that a little village is famous for. Of course, any must-see restaurants/birrierias/cantinas in Guadalajara would be welcome to, for those evening meals and cocktails! Thank you in advance for tips!!
  14. Please, have you ever in your cookbooks or restaurants in Mexico stumbled upon a true Mexican dish which uses flat layered tortillas and some filling between them ? Last week we were visiting friends (European) who have prepared so called "Mexican moussaka" ! Aside the word moussaka which comes from Greek, as they say it's their colloquial name for the dish because of the way it's prepared with layered tortillas. They could also colloquially call it Mexican lasagna. I asked for a recipe, and basically this is how they make it: A filling between three or four layers of tortillas is a mixture of sautéed julliened chicken fillet, thinly diced red, green and yellow bell peppers, garlic, corn kernels, powder for buritto or fajita sauce, diced zucchini, and a chile powder. Grate a layer of cheese atop of the vegetable mixture, and repeat layering with vegetables and cheese with next layer of tortillas. Tortillas will cover the dish, grate more cheese atop. I don't know where they got the recipe, but to me this seems to be just a looks-alike Mexican. Especially as they use bell peppers in the filling. It's actually Tex-Mex, or the dish that pretends to be Mexican, something from a modern, creative southwestern USA cuisine, but not really a Mexican dish. Am I right ? Thank you. Edited for spelling.
  15. 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?
  16. Paul Bacino

    Mini Tacos

    I want to make mini tacos, for a ahi tuna appetizer!! I would like to either make my own or use wanton wrappers quick fried in oil? I need to get the " u " shape? Dowel or form of some shape? Thoughts? TIA Paul
  17. I came across something that might interest other Mexico aficionados... http://www.gourmet.com/search/query?keyword=mexican+mornings&
  18. Pati Jinich of the Mexican Table wrote this article on Mexican casseroles. Three recipes were provided, one based on rice, another on chicken and corn tortillas, and the third on any kind or mixture of meats with a thick masa double crust. I just made the third one from cooked chicken, adding corn, rajas, black beans and cheese (hardly anything at all ) to the ingredient list. Basically the ingredients as called for are a sort of picadillo encased in masa. Casseroles are not a "Mexican" thing I guess. What's your take on this notion? Do you have any Mexican "casseroles" which you bring out regularly?
  19. As this is my first post on eG, which inspired me to tackle mole....I'd like to thank every one of you whose posts I've been reading for the past couple of months. I've viewed so many of them and on so many subjects, I've thoroughly enjoyed all the insights on cooking, dinners and lunches; and general topics. I decided to tackle a homemade mole. I was raised on Dona Maria and it's OK...having grown up on it. I took the Fonda San Miguel recipe which is based on D. Kennedy. There were 2 things I did change: -- added twice as much of the mexican chocolate, and -- added 2 tablespoons of sugar. Even though I like my mole a little sweet, these amounts were perfect and it came out nowhere as sweet as others which was fine with me. Here are some pics, the final dish will be prepared tomorrow and I'll post a final served dish picture at that time. Thanks again. A working kitchen! The blended roasted spices, seeds and fried tortilla/bread. The Mole.
  20. Hey all -- I've long been a huge fan of Spanish Chorizo, but just recently bought 1/2 a pound of what is supposed to be some delicious Mexican Chorizo. I'm wondering what your recommendations are for how I should use it? I've been very tempted by the Tinga recipe on Homesick Texan's blog - Tinga Recipe Here Any other tried-and-true recipes to share? Emily
  21. It's only recently that I can buy Poblanos in East Central Ontario and I can also buy dry Anchos and Ancho powder, but at pretty high prices. Now I'm in the Great Southwest, Moab, UT, and can't buy either dried Anchos or Ancho powder. A friend bought me some Anchos, but not Ancho powder, in Grand Junction, CO, at a Mexican mercado. I know I can grind the Anchos into powder. Can I dry Poblanos into Anchos? Can I dry Jalapenos into Chipotles?
  22. I remember a few food firsts: my first shockingly emerald kiwi fruit at age 12, my first fresh mango at age 23 and my first refried beans at age 9, served at a brand-new Taco Time, a Mexican restaurant so authentic the tater-tots had a dusting of spice powder over them instead of plain salt. Ever since then I have loved refried beans (and all kinds of other beans), but while I generally cook most of my bean dishes from dry beans (with the occasional tin of chickpeas used for quick hummus purposes), when it comes to the refried kind they usually come out of a can. A few years ago I managed to get my hands on pinto beans and black beans (not easily found in dry form at the shops here) and have made a few attempts at home-made refried beans using a few recipes found on the net. But I'm not really happy with them. They're lacking in flavour, they're rather pasty in texture and they're just not that enjoyable. Please note that when I eat the pintos before trying to mash them, they have a great nice flavour, but it seems to disintegrate upon mashing. I have had some success with roughly squashing pintos or blackbeans to form part of a quesadilla along with some mild feta and cabbage and coriander (cilantro). The truth is, I'm over the canned stuff - it's pappy, high in salt and kind of pricey. BUT, I still want some good beans! So, can you help me? How do you make your refritos? I'm particularly interested in: How far you cook the beans at the whole bean stage The amount and type of fat you add Your mashing methods The seasonings you add How long and in what you fry them Finally, I'd love to know how you serve them and what you eat them with. I have easy access to most spices (however no epazote until I get a chance to grow my own), and can currently even get my hands on good lard (I don't expect that to last unfortunately). Amazingly Cholula hot sauce is pretty readily available at the supermarket and delis, and I have a mail order source for dried chiles. Cheese is more difficult - there is only one source I know of for Queso Fresco, and it requires more coordinating than I am currently willing to do. Personally, I can only use dry beans - although I can access tinned pintos and black beans their cost makes them unappealing. However, I'd still be interested in hearing how you season them.
  23. Just got an interesting press release from the Living Language (Random House) people with their list of commonly mispronounced food-and-wine words. Thought I'd share it with you all:
  24. I recently watched the Amealco (northern Queretaro) episode of La Ruta del Sabor (originally broadcast in 2003)... and one of the dishes prepared by an Otomi abuelita was Garbanzos en Amarillo (Chickpeas in a light, masa thickened vibrant yellow-orange hued Mole de Olla). To provide its color she used a substantial quantities of a tuber that looks like ginger, but she referred to as Azafran (Saffron)... I guess its possible that it is just Safflower roots (as Safflower is commonly referred to as Azafran in Mexico & its threads used in cooking) but these were very large (thick) roots. It is possibly something completely endemic to the area, as Amealco lies in the Sierra Gorda, a very dense bio diverse hot spot, with a catalog of 2,500+ different plant species (many of them endemic). As is typical with Mexico.. there I can't find any information on this "Saffron" other than many internet listings of Garbanzos con Azafran as a typical dish in Amealco, Toliman & other nearby towns. Interestingly there is a forest area in the region called Sierra el Azafran where I would presume this plant can be easily gathered? In general this tiny municipality has more than its fair share of interesting traditions... on the same episode she made a thin, warm Mezquite seed & Cinnamon syrup / soup to drink with plain tamales. Internet searches also site a savory dish of Aloe flowers, roasted Tantarrias (an insect that lives in / around mezquite), Century Plant blossom "albondigas", gorditas with something called mamanxa, Pulque bread etc.,
  25. To date I have chopped away at my blocks of Piloncillo or Panela, or shaved them with a sharp knife or even grated them. Such work. Today in a recipe for Chikki (Indian Brittle), I found a tip for using Jaggery...the Indian equivalent. Put the block into the microwave for 15 - 20 seconds and then press down and see if it crumbles. Use the microwave in increments of a few seconds until you can press down on the block and it will crumble. Be careful not to melt the sugar. So I tried it with both a block of palm sugar and panela and it works! My question is: would it harm the sugar in any way to be treated this way? I am NOT a fan of microwaves and don't use mine any more than necessary. Foolish, perhaps, but then....
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