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Found 464 results

  1. A California friend turned me on to fish tacos -- which are amazing when done well, and not worth the calories when done poorly. I've found a couple of places that do great fish tacos -- B Bar in the village and Dos Caminos (park ave & 28th, I believe). Is there anyplace else worth trying? I may have to make a pilgrimage back to CA if I can't get my fix here.
  2. Moderator Note: This storefront changed owners in August 2006, but it hasn't changed too much, so I just changed the name of the thread rather than close it. Rachel Jhlurie and I went into the Mi Pueblo grocery on 71 Washington Ave in Bergenfield today. This small Mexican grocery is stocked with all kinds of provisions - including good Chorizo and store-made carne enchilada and cecina (aged beef). A nice surprise is if you walk to the back of the store, there is a small counter where a friendly grill guy, Domingo, who speaks little to no english, will make you a dozen or so varieties of some of the best tacos mexicanos you will ever eat. They cost 4 for 5 bucks, and while not huge in size, are quite filling. They also have Tortas on the menu but we didnt have a chance to try those. We had the Carne (pork), Carne Enchilada (spicy pork), Pollo (chicken), Chorizo (spicy sausage) and Cecina (aged beef). We didnt have the chance to try the Bisteck (steak) because he was out. We were there at around 3:30 in the afternoon, which seems to be a good time to go to avoid the lunch crowds. By far, we feel these are probably the best tacos in the entire area that we have yet had, including those at either El Gran Mexicano in Bogota or Cinco de Mayo in Bergenfield, although those places are still quite good for other items. The tacos at those other places are also worth having, especially if you are going out to dinner, as Mi Pueblo closes down its grill at 4PM, but for a lunching experience or afternoon snack Mi Pueblo is perfect. A wide selection of Mexican sodas was also avaliable.
  3. http://northjersey.com/page.php?qstr=eXJpc...UVFeXk2NDM4OTQ3 Staff Writer Victor Sasson wrote a pretty intersting peice about all the Mexican restaurants and stores in Passaic. Anyone try any of these places? Sounds like we have a NJ get-together candidate if we can find the right place.
  4. This has now opened, and I would like to hear any reviews of the sister spot in NYC, located at Mulberry and Prince. Here is the address of the Hudson Location MEXICAN RADIO 537 WARREN STREET, HUDSON. (518) 828-7770. OPEN DAILY 11:30AM ~ 11PM. Mexican Radio woodburner
  5. Hi Mark! I'd like to first thank you for taking the time out of your busy schedule to participate in the Q&A here at eGullet. It is very much appreciated. I was wondering which region of the world (and style of cuisine) has your heart. Does French cuisine appeal most to you? Maybe it's Italian? I'd love to know! And in the same vein, how do you feel about the recently-emerging "avant-garde" style of cooking? Trio, WD-50, et al. jump immediately to mind. Have you dined at these establishments? How do you feel they fare against other cuisines? Thank you very much for your time, -Chris
  6. I'm hoping someone might have a tried and true recipe for Carne Asada. I checked the eGullet Recipe Archive and came up empty. And Internet searches haven't revealed much.
  7. I am growing a pot of Mexican Mint that I got from Whole Foods. The label said it is sometimes used as a substitute for Tarragon. It does taste like a cross between Mint and Tarragon. Has anyone used this? What is it used for in Mexico or other countries?
  8. As a sous chef in a NY kitchen I find myself learning a lot about Mexican food from the other cooks as they make family meal. With the summer being slow, I feel like we could get even more complicated, and none of the guys seem to know how to make cecina from scratch. Anyone have a recipe, or recipes? Maybe we could even start a back-of-the-house Mexican food thread.
  9. Ye Ye Girl, Welcome! The Rinconsito on the corner of Central and Smith lacks the, uh, charm of the former dingy location, but at least there's more seating! The menu is pretty much the same. The counter help has changed. Some of them speak English now!!! Hey, I was going to do a lengthy post on the new taco truck on the East Hill. Have you been to the other new one over on Meeker yet? I'll post here if you want more details. It's a converted bus that has seating INSIDE! Food in south county has never been so exciting! haha The other day, I ate outside the East Hill taco truck. Some of the rain got in my taco, but it was still good. Thanks Tighe for the props, but I don't know if that's a designation I really want
  10. I feel like Ponce De Leon roaming south America in search of the fountain of eternal youth (was it Ponce De Leon, or someone else?)...when will I find good Mexican food in London!? Certainly it can't be that rare, especially now that everyone and their grandmother is jetting off to Cabo San Lucas on package holidays. I have been hoping that Mexican food would be the new Thai - a cuisine that is discovered after a country becomes a trendy travel destination. So far, nothing. I did pass a place in Sheen, however called Mexifresh. It looked promising but I was unable to stop at the time and the opportunity to explore it was lost. Anyone tried it?
  11. I am posting this post as Jaymes is being bashful. StellaB, Toby and Jaymes were each very generous on a thread on regional differences in the cooking of Mexico. This is a post I have pulled from there. Hope you all enjoy it as much as I did and some others have. ************************************************* ".......I got my recipe for chilaquiles from a Mexican friend, a housewife, in Querétaro. My daughter went for a visit a while back and, although I had asked for the recipe many times, got the typical "home cooking recipe" answer: "Oh, just a little of this and a little of that. I can no say exactamente, it is the recipe de mi mamá y mi abuelita (little grandmother)." I told my daughter she was to go into Lita's kitchen and not come back out until she knew how to make them. StellaB, I am including here an excerpt from an email my daughter sent to me during her stay in Querétaro. I am including it because of your fondness for Mexico...I think you will enjoy my daughter's impression of Mexican grandmothers: "Mom, I am staying at Jaime's mother's house that is close to downtown Querétaro. She is wonderful....and calls me 'mija.' I love that. I want to be a Mexican grandmother. They hug on you and kiss your cheeks, and make such good food and call everyone Mi Amor, or Mi Vida or Mija. It is so cute!" So, anyway, mi amiga Lita, has four children. The family eats chilaquiles for breakfast at least three or four mornings a week, so Lita has to be able to make it fast. And she does. This is how she does it: CHILAQUILES: Salsa verde (tomatilla sauce); torn tortilla chips (Lita uses Fritos and told me not to laugh before I tried it and I didn't and I did and she's right, they work just fine); queso manchego (or asadero, or ranchero, or fresco, or any other Mexican white cheese that you like); and sour cream. In bottom of microwaveable dish, spread a little tomatilla sauce, then layer of Fritos, then more sauce, then sour cream, then "bastante queso." Repeat, until dish is full or ingredients are all used up, finishing with cheese. Microwave one minute, or till chilaquiles are heated through and cheese is melted. You'll probably have to experiment a time or two in order to get all of the proportions just right. TOMATILLO SAUCE: (Stellabella, you said you make your own, so you proably don't need this recipe but here it is just in case. I should also add that Lita often just buys Herdéz brand Salsa Verde in the small cans if she is pressed for time.) 1 tsp or so cooking oil (just enough to cover botton of saucepan) 6 or so whole tomatillos, paper skins removed jalepeños, or other chile peppers, to desired "pica" water to cover Put tomatillos and chiles in saucepan and water, just to barely cover. Bring to boil and cook just till tomatillos are soft (not too long, don't want them "mushy"). Put tomatillos and peppers (do not discard cooking water) into blender or food processor along with: 2 small cloves garlic 1 tsp salt 1/4 cup chopped onion "handful" cilantro 2 tsp "caldo de pollo" (which I interpret to mean powdered chicken boullion, but I don't know for sure...should have asked, but never did...that's what I add and it comes out fine) Blend in food processor very well. Add cooking water to reach desired "sauce" consistancy...you want it fairly liquid, but flavorful and not "watered-down" tasting, so use your own judgment. ............."
  12. Does anyone have a good recipe for Tortilla Soup? I am cooking for friends coming in this weekend (from New Jersey of all places) and they asked for Tortilla soup? I can look it up on recipe web sites, but thought someone might have a proven recipe.
  13. Welcome to the Mexico Cooking forum, where we discuss all cooking and sourcing related topics specific to Mexico for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in Mexico. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  14. I have some clients going to London in August and are asking for recommendations for a good Mexican restaurant. They are staying in Kensington, but anywhere in London would work. Thanks Patti
  15. Daniel

    Taco Mix

    We have gone a few times in the last couple of months.. It never has disappointed..Great tacos.. A little table in the back, the place is a small rectangle.. Counter running across the length where you can stand and eat your taco.. Free guacamole, free radish, free salsa verde.. Taco pastor, carnitas, pollo, cecina, lengue, they have it all..A couple of really interesting sandwiches.. The last time I was there these two guys ordered chorizo and cheese sandwiches.. It came with with lettuce, tomato, and some sauce.. Looked pretty awesome.. The tacos are $2.50 instead of the standard $2 bucks at most Mexican Places catering to Mexican's.. But you get a lot more meat then most places.. Really nice lettuce and salsa added on too.. Spinning wheels of meat are always a good sign:
  16. I love restaurants that 'hide in plain sight'. Places that you may pass but not really notice for one reason or another. Maybe the storefront is hidden, or the street is grubby, or the neighborhood's questionable, etc., etc. Mi Rinconcito is on Calle Ocho in Little Havana, and the entrance is so non-descript that even though I've eaten here dozens of times, I still drove right by last Sunday and had to go around the block again. It is authentic, the owner is from Hidalgo, and if you order even a simple, common item like chicken quesadillas, they will surprise you. Corn tortillas folded over freshly chopped and cooked chicken, and enough melted cheese but not so much you're drowning in it. The corn tortilla is crisp, and the beans on the side are light-there is enough pico de gallo and guacamole to condimentize, but I like to eat them on separate forkfuls, the better to enjoy their fresh zip. And cold Tecate in cans:Mi Rinconcito There is a great picture of their menudo, and if you go to the Sun Post homepage, there is another great picture of their pozole with what I think is a foot.
  17. So where does one go for great Italian in the Phoenix area? (any typeP And while we're on the subject. What about Mexican? (preferably Sonoran) any and all help will be greatly appreciated.
  18. I think I feel another Mexican cooking spell coming on here... I got this book for Christmas, and haven't made anything from it yet. Do you guys have any favorites?
  19. A few weeks ago I was in Hidlago and my friends, who live on an ex-hacienda, had a big party for friends from the Yucatan and visiting chefs from Mexico City. It was pretty amazing. The pits had been dug when the hacienda was built and they're still used. The bottom was coals, followed by a large steel bucket full of garbanzos and aromatics, then a grate, then a cow's head and some ribs, all wrapped in maguey leaves and topped with dirt. It's a cliche to say it was delicious. Maybe delicious and amazing? I loved it all but the consume from the cow's head dripping into the garbanzos was about my favorite thing on earth. More photos and details at my blog.
  20. I've found several recipes now for Capirotada online and I'd like to make it for Sunday supper. Yes, I mean supper. Dessert as dinner for the McAuleys and like-minded friends. Not to forget that I am still in the land of easily obtainable Hispanic type ingredients. What is your favorite recipe, please?
  21. I will be making horchata next week for some friends who are visiting. I typically use brown rice in my kitchen. I was wondering if it is possible to make horchata with brown rice. Does it affect the flavor? Is there anything different that I need to do? Thanks! Dan
  22. Following Chris Hennes's wonderful tour of Rick Bayless's "Fiesta At Rick's" - under his "Camarónes a la Diabla" post, he notes: "... though Bayless suggests Tamazula hot sauce, and I used Valentina. The hot sauce makes up a very large percentage of the final sauce, so choose... wisely". Bayless also suggests Tamazula hot sauce for the shrimp/octopus cocktail as well. I just bought a 34 oz. bottle of Valentina for 98¢ (on sale) at my local Mex market. Although they also carry Tamazula, it's only in a small size, which indicates that Valentina is much more popular. Both are made by the same company (Tamazula), and the ingredient lists are the same. Does anyone know what their difference is? And while we're at it, how do the other popular hot sauces compare, such as Cholula and Tapatío?
  23. I had lunch at Taco Hell today, and they had some new tacos on the menu. In soft corn tortillas, no less. I was intrigued, so grabbed two of them, one beef and one carnitas. The beef was too bland for my tastes, but the onion and cilantro relish was pretty good. I liked the carnitas much better, the flavor was not bad at all, with the same relish, and a fresh lime wedge. The tortillas themselves were past their prime, but I think that was a function of this particular location and it being Monday: they were at the end of a batch, I suspect. Ardent Taco Bell haters still won't like them, but those of you who occasionally indulge might want to give these a shot.
  24. 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?
  25. I've got 500grams of minced beef to use for dinner for me and to have some left for another meal. I've not been all that original with my minced beef cooking and have tended to either cook a bolognese/ragu sauce, a lasagne or a chili con carne. I've also done burgers and meat balls a couple of times. I'd like to do something different and Mexican with it. I'd love to see some ideas for what I should cook up. I have a resonable amount of stuff in the store cupboard and plenty of onions, carrots, red pepper, chili, garlic and brocoli that can be used but a small supermarket is along the road from me if I need anything else. I've also got sour cream which I wouldn't normally have in stock as i'm using it for a banana and chocolate upside down cake i found a recipe for today. any ideas please?
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