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  1. I'm going to Taconelli's this weekend for what is becoming an annual birthday gathering, and we reserved four dough (for four people). I always order one white/spinich/tomato, and some other assorted red pies with various toppings. I am curious what is/are your favorite Taconelli's pie(s)?
  2. As requested, here is more info on how I make Yucatecan style enchiladas. It's not based on any existing recipes - just a combination of flavors that I like and that remind me of Mérida. Yucatecan Style Chicken Enchiladas Ingredients: 3/4 pound cooked (preferably poached) chicken or turkey meat, chopped 2 tbsp chicken fat (or combination of chicken fat, butter, olive oil) 1/4 cup flour 1/2 onion, finely chopped 2-3 serrano peppers, minced (some seeds removed) 1 can Ro-Tel tomatoes 2 tbsp cumin 2 tbsp chili powder 2 tsp dried oregano 1 tsp vegetable soup base 1 tsp chicken soup base 2 tbsp ach
  3. I love tacos al pastor and am looking to recreate them at home. i am looking for recipes or techiniques to recreate these delicious tacos thanks mike
  4. Hi All: I'm off to Vegas in a few weeks and would love to find out if there are any good Mexican restaurants on the Strip. Ideally we're looking for a place that is within a short walking distance from Caesar's.
  5. A question posed by the great Keith Talent in the pizza debate thread got me thinking. I really can't think of one good Mexican restaurant in the city. I've been to the one on Davie that people told me was really good and really "authentic". It may have been "authentic" but good seemed to be a bit of a stretch. Now, of course I'm comparing this to some of the Mexican food that I've had in Southern California, particularly San Francisco. Does Vancouver have a Mexican restaurant that is truly good and authentic and spicy and flavourful? Maybe this could be our next challenge. "Go forth a
  6. 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" powd
  7. 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 ch
  8. 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?
  9. 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.
  10. 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 a
  11. 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 h
  12. 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!
  13. 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.
  14. 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
  15. 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 m
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