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Found 464 results

  1. I've planted an extensive field of Oaxacan green dent corn. I thought it would be could to dry and use later but I was told that normally it's used fresh to make a fresh corn masa tamal. This sounds good but I grew way too much of it. I suppose I could dry it and save the kernals for seed but do any of my fellow eGulleters know what else I could do with such pretty corn???? And can you point me in the direction of a fresh tamal recipe using Oaxacan corn?
  2. Hello all, Going to Seattle in two weeks and will need to stock up on a few ingredients. Since we won't have a car and will be staying in Belltown/Pike Place area, can anyone recommend places to buy fresh tortillas and cheeses close by? Any good latino markets, even a little ways out of town that I need to visit? Muchas gracias! Shelora
  3. Last night, I had Enchilada con mole at a local neighborhood Mexican restaurant. This was the first time I've ever tasted mole sauce, so I had no idea what to expect. The color was a dark brown, and my first impressions were that it was bitter, smoky and sweet. The flavor was strong, perhaps overly so. Curiously enough, the sauce was not spicy at all, and only slightly salty. However, the bitterness pretty much dominated the dish as I was not able to taste the ground beef filling of the enchilada. My question is... how should a good mole sauce be? Is it unusual to have such a strong tasting sauce for enchilada? I'm curious because I am not sure if I just had a poor rendition of the sauce or, that was just the way it's supposed to be. Appreciate any insights you guys could give.
  4. Hi, I am a newbie both to this board and to the world of mexican cooking. I love tamales but the place where I live distinctly lacks good mexican restaurants. The best tamales I've tasted were made by my mexican friends mom at home and served fresh and they tasted like something that'd be served only in heaven. Am dying to try making them myself but I don't have the slightest idea how to get started. Can someone give me a tried and tested recipe using ingredients that I'm likely to be able to buy in the US? I'd be really really really grateful. Oh and I'm a vegetarian although I do eat eggs from time to time. So I need a vegetarian recipe too . Really looking forward to some help!!! Thanks a million, worm@work
  5. Hi, it's the newbie again with another "where do I go?" question. Last night I had the worst mexican food in my life: gooey tamales, dried out rice, flavorless beans. Where's a good place to go around here? I'm from California and lived in downtown Los Angeles for four years so I'm pretty spoiled and after a year in Boston I'm really missing Mexican food (or, according to the recent eGullet article on tex-mex, maybe what I'm missing is CA mexican). I want a taco that's on two un-fried corn tortillas, with some carne asada or pork, a searing hot sauce, onion and cilantro, limes, and a salsa bar. And if someone has a restaurant suggestion, would any of you like to come along to try it?
  6. Some expert advice needed. I've just returned (to India) from LA where I went quietly mad in Grand Central Market buying anchos, serranos and all those other types of chillies, so different from Indian chillies and which we never see here. And at one of the stands I saw these bowls of brown sauce which I was told was freshly made sauce for mole poblano (or is the sauce called mole poblano, and is so what's the whole dish that's made with it using chicken called?). Naturally I bought some and it survived the return journey reasonably well. It tastes great - sweet and spicy and a bitter-rich chocolate taste coming through. So I've been looking for recipes on the Net on how to use it, and I've become a bit confused. None of the recipes, naturally, is catering for lazy cooks who get in the sauce readymade, but even if one adapts accordingly, I'm still confused on how to prepare the chicken. Some recipes say boil, some say fry - what's the best way to do? Any guidance will be gratefully received and even though this is egullet, please don't tell me I have to make the sauce from fresh. Next time, I promise, this time I just want to use the stuff I bought in LA, Vikram
  7. I plan on making both beef (skirt) and chicken fajitas this weekend for @ 10 people. Any recommendations for great (homemade of course)marinades? I have tried quite a few over the years and am looking for something new. Apperciate your suggestions in advance. Cheers, JFK
  8. I'll be in SF from 27-29 October. It's my first trip to the West Coast and I'd appreciate some restaurant recs from those in the know. Having scanned the board I thought I'd try Cafe Panisse and Zuni. I also want to try some decent Mexican food, as the Mexican scene in London is dire -- crappy all-you-can-eat Tex-Mex where the best places are those that don't poison you. Any pointers? We're staying fairly centrally (Hotel Rex near Union Square) and aren't going to have a car, so only places that are walkable or on public transport please. Thanks!
  9. We're taking out a guest who loves a good fish taco. Any ideas on the best place to order them in the Vancouver area?
  10. Twice this week I've made guacamole according to this recipe - no lime juice and no tomatoes but truly delicious. As I'm an ignoramus regarding Mexican cuisine (albeit an adoring and curious one), I have an almost ethical problem I'd love to know the solution to: unfortunately I tend to love most freshly-made guacamoles I try, whether genuinely Mexican or downright dubious. With or without garlic; with or without tomato; with or without lime juice; whether the avocado is fully ripe or half-ripe; Hass or another variety; with different kinds of peppers (even Portuguese dried "piri piri" powder or Tabasco, at a pinch, though only in an emergency); even with a tiny drop of olive oil... As long as it's got good avocados, really fresh coriander (though some purists even shun this); firm, new onions (or, shockingly, shallots) and, until this latest recipe, tomatoes (whether ripe and summery or tangily autumnal) and, above all, the best "fleur du sel" or natural sea salt crystals, I'm happy. I draw the line at mayonnaise and hate all the industrial versions I've had the misfortune to taste - but that's about it. Well, I'm tired of being such a slut. I would dearly love to know whether there is a basic "canvas" for guacamole (a Mexican friend of mine says it's just the avocado pulp, salt and a squirt of lime juice) and what the acceptable "palette" of addable ingredients is. Is there a real Mexican guacamole? Is there a real Tex-Mex version? You know, like the original Genovese basil, pinenut, garlic and olive oil pesto, which continues to be made properly in the same way, despite all the pseudo-versions that have since used its name. Any help would be much appreciated.
  11. So what, if anything, is the India-Mexico connection that so many of us think we perceive? My guess is that there's clearly an Atlantic connection. There may be a rather different Pacific connection. The Atlantic connection is not one of influence but of membership in a family of cuisines. They all descended from what you might call the Perso-Islamic cuisine that was created for the rich between the 8th and 13th centuries in cities such as Cairo, Damascus and, above all, Baghdad. Although there were lots of regional variations, certain common patterns can be seen: A preference for rice and white bread over other possible starches. The rice was usually cooked pilau/pilaf style by first sauteeing in fat or oil and then adding an aromatic liquid. It was often a main dish rather than an accompaniment. The bread was often leavened to some extent or other. A preference for the flesh of lamb and goat. This was frequently stewed or simmered, often manipulated by grinding, pounding etc. A repertoire of sauces aromatized by nuts, spices or herbs, thickened by the same plus bread, and quite often soured using citrus or other fruits or vegetables (but usually not vinegar). A passion for working out ways of using cane sugar very often in connection with fruits, sometimes with nuts or vegetables. Think lightly sweetened fruit drinks, syrups, jams, pastes, and confections (with an elaborate technical terminology that goes right across the region). An enthusiasm for fine and novel fruits and vegetables which were traded, smuggled and stolen across the region. From the eighth century on, the "Moors" established a version of this cuisine in Spain where it was elaborated for centuries. With the Reconquista that also went on for centuries and only finally ended when the last Moors capitulated in 1492 (big year) it was eventually christianized (pork, wine, etc.) to what I'm inclined to call Hapsburg Cuisine after the family that controlled most of South Europe and a good bit of the north too. Charles V, the most thrusting of the Hapsburg monarchs, was the ruler to whom Cortez reported. And it was the cuisine that went to Mexico. And in India, a series of merchants, missionaries and invaders established outposts of Perso-Islamic cuisine from the eighth century on. This series of incursions culminated with the Mughals who arrived from Central Asia via Persia at exactly the same moment that Cortez was marching across the central valley of Mexico. The various Mughal emperors established their version of the cuisine in northern India, albeit with some modifications to local circumstances. So, I think, pilaus in India and sopa secas in Mexico, "curries" in India and adobos, moles, etc in Mexico, sharbats etc in India and aguas frescas in Mexico. Subsequently many of the cuisines between Mexico and India changed more dramatically than those at the two ends of this culinary belt. Spain and Italy adopted more elements from northern Europe than Mexico ever did. The Ottomans who had the same roots as the Mughals never adopted Perso-Islamic cuisine to the extent that the Mughals did so that they transformed the cuisine of the eastern Mediterranean in a different way. And Iran and Iraq? They seem to be pretty much black holes where later culinary history is concerned. The Pacific connection is more speculative. Cross Pacific trade between Manila and Acapulco began in the late sixteenth century (at least as far as the Spanish were concerned) and as Sun-Ki has pointed out, the Filipino scholar (one-woman dynamo might be a better description), Doreen Fernández, traced lots of food connections between the Philippines and Mexico. We also know that Mexico adopted Asian pottery making techniques, imported silkworms and set up a silk industry (resbozos) etc. So a lot was going on. And Manila was a hub of trade in Southeast Asia at the time and Indian merchants were a major force. In Mexico the so-called China Poblana (Chino or China being a generic word for Asian, Poblano for the city of Puebla where she lived a distinguished life) is an emblematic figure even today. It seems she was a girl from a Hindu family from South India, a region that had evolved elaborate cuisines in palaces and temples. She might have been too young on arrival to have influenced the food of Puebla. But if she arrived, why not a fair number of others from her region? And it is crystal clear from culinary history that you don't need a mass migration to effect change. A few key individuals can do it. This is an embarassingly superficial take on about a thousand year history so please do point out all the flaws! Rachel
  12. I've recently been hearing about two new Mexican restaurant projects that sound intriguing. First, Jose Andres plans to open a Mexican restaurant in Virginia. Second, New York's high-end Mexican stalwart Rosa Mexicano plans to open a branch office in Jose's current backyard in the Penn Quarter. I've heard no dates for the former, but I've heard the latter is expected some time this fall. Does anyone have any further information on these two projects? I really look forward to trying both of them when they open.
  13. So the girlfriends are up for a roadtrip! I'm going with three friends, fun gals all. And I know what you're thinking, and no you can't go too. The car is full!!! But all of you that post so eloquently here on the Mexico boards, we're soliciting your advice. We're planning on going around January 5th or so, and staying about 10 days to two weeks. We'll be entering Mexico at Nuevo Laredo, and probably exiting at Nuevo Progreso, although no final decisions have been made. Cities along the route include Monterey, Saltillo, Guanajuato, San Miguel de Allende, Zacatecas, Queretaro (where I have friends). Any thoughts? Advice? What should we look for? What should we not miss? What should we take with us? What should we avoid? Caroline/Rachel is in Guanajuato, and is planning some outings for us. And we are actively seeking suggestions.
  14. My husband isn't an avowed Luddite...in theory, quite the opposite. But he's still mastering the touch-tone phone, so he asked me to post this. Anyone have a good choritzo recipe? Anyone actually made it? We've got all the equipment. If anyone has made it him/herself, we would love to benefit from your experience.
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