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  1. 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?
  2. Hi everyone, I am currently staying near San Jose/Santa Clara (Milpitas to be exact), and was wondering if anyone knows where I could get the following? 1.) Mexican tortilla press 2.) Masa Harina ? If any one has any ideas, I would greatly appreciate it. Thanks!
  3. How about this one, gang? In an ever-growing attempt to gain round-the-clock customers, I guess, Taco Bell has come up with... 'fourthmeal, that meal between dinner and breakfast'. How's that for genius?
  4. Who's got suggestions for one Mexican meal in OC. I'm bringing my girlfriend down from Vancouver who has never had good Mexican food in her life! We're flying into John Wayne, but are willing to drive anywhere in OC. Maybe as far as Long Beach, but not south to San Diego. I was thinking you can't get any better than the Carne Asada Burrito from Alberto's, but I don't want fast food to be her first mexican experience. What are your opinions of Las Brisas (owned by El Torrito.) I loved it in high school, but that was before I knew any better. The view is unbeatable, I know, but we are all about the food. I'm thinking of an authentic divey hole in the wall (Santa Ana?) Thanks for any input.
  5. Mise En Place Leftover steak. Heat the steak thru with the onions, remove from pan, then toast up the tortillas in the pan. Stack them two by two on the serving plate. Put steak/onion mixture on tortilla stacks, hit with chopped cilantro, chopped chile (jalepeno, serrano or habenero) and thinly sliced pink radish (rabano). Squeeze lime juice and some of your favorite hot sauce on the tacos. Serve with cold lager-style beers and Mexican soda pop.
  6. where do people in chicago like to go for good mexican food, excluding the usual rick bayless lineup? i'm particularly interested in hearing your tex mex preferences, from street carts and taco shacks to upscale, and everything in between. i searched and couldn't find anything, but if this is a redundant post, just please connect me to the proper thread. thanks!
  7. A lovely new book has appeared here in Mexico: "Del Mercado A la Mesa: El Mercado de San Juan" (from the market to the table: the San Juan market). For those who don't know, the Mercado San Juan is considered the queen of markets, located in the historic center of Mexico City; it specializes in high quality, imported and exotic foods - from wild mushrooms to armadillos to radichio and, ahem, the occasional raw milk French cheese, unofficially "brought in".... It is a beautiful coffee table type book, with photos, a history of markets in Mexico City, and of the San Juan in particular. Then there are portraits of individual vendors (all my favorites are included) with a recipe provided by each one. The problem and a big one: full page promotional photos of Pepsi cola, obviously a sponsor, are placed throughout and within the text. This abomination, as far as I have seen, has set a new precedent for shameless hucksterism, and I´m sure the author, José Iturriaga, must not be happy, but such is the state of economic affairs relating to culture here, and they undoubtedly had no choice but to make this Faustian decision to get it published (by Landucci, an Italian publisher specializing in art books). It goes for around $45 USD, (despite the ads) and is in Spanish only. I would include photos but I can't for the life of me figure out how....
  8. Looking for the "make-up" of the sandwich? Traditional to un-conventional?
  9. hihi,i need you guys's help again,now i am doing 1 project,it is about introduce food,i need to do a 5~8 course meal,all about mexican's food,hope u all can share me some nice recipe.My budget is USD5 per person can more than that also.
  10. article from NYTimes Travel section Just a few of the multiple taco places on this journey: EL PARIáN Los Angeles, TACOS BAJA ENSENADA Los Angeles, LILLY’S TAQUERIA Santa Barbara, CHAPALA RESTAURANT Morro Bay, LA TAQUERIA San Francisco, TAQUERIA SAN JOSé San Francisco .... Has anyone got personal choices for "don't miss" tacos on Highway One in the state?
  11. Does anybody have any recommendations? We'll be in Colo Spgs for a few days this month visting from California. We know something about Mexican food from here and also from several trips to New Mexico. We surely don't need fancy, just real food. Any suggestions?
  12. Coming from Queens, NY, there were a number of authentic tacos served out of mobile trucks - but usually parked in the same area all the time. The key is that they served authentic Mexican tacos (the kind you get when you cross the border into Tiujana), not like the ones you have to suffer through at Taco Bell, Jose Tejas or Chevy's. Does northern NJ have any of this type of eatery? I've been to Los Tapotios on Main street in West Orange but their tacos are quite empty and they skimp on the contents. Suggestions welcome!
  13. Today's NYTimes article by Lawson on comfort foods got me thinking about our family's latest: chilaquiles. Thanks to Rick Bayless' "Mexican Kitchen," we have discovered the joy of turning pureed tomato & tortilla chips into homey, Mexican comfort food. My 14-yr-old likes to add fresh spinach, grated cheese (he likes Monterey Jack, I say sharp cheddar), mashed chipotle & adobo sauce, and roasted garlic smoosh into the tomato sauce. Then the magic: you pour in a big hunk of tortilla chips (we use Tostito's Bite Size) and wait for them to soggify. Honestly, it's delicious, quick, easy, and you can dress it up a zillion ways, if so inspired. Lucas just finished his leftovers for breakfast. Yum. Anyone else into this Mexican comfort food?
  14. I understand that the cinnamon used in Mexico is Ceylon cinnamon (not Sri Lanka). I cart big bags of it home every year. It is much more aromatic and with a softer bark than the usual variety available up here, is easily ground. But one thing I have forgotten to ask in the market is whether it is imported from Sri Lanka or is it being grown in Mexico. Anyone know?
  15. This weekend, I made Chichilo Oaxaqueno from Susana Trilling's book, Seasons of My Heart with chiles I brought back from Oaxaca. Unfortunately, I was flying blind here because Chichilo is one of the only moles I didn't try in Oaxaca. The result was tasty, but I needed some culinary guidance on this one. 1) Any suggestions on how to burn those chile seeds? I felt like I needed the blow torch to really do it right because I had to go outside (child at home). There was quite a bit of wind so I couldn't get a good burn. 2) I'm not sure if the mole truly had the most authentic taste bc I couldn't get those seeds to burn properly. The tortilla was fully blackened, but maybe only a quarter of the seeds. The mole was not a dark brown, but more of a very dark red. (in shade between a mole coloradito and mole poblano) Can anyone give me a proper color description of Chichilo or has anyone done a comparison with chichilo eaten in Oaxaca with their own version at home? 3) My DH is a vegetarian, and I used red potatoes, chayote, green beans and chochoyones in my stew (recommendations from Iliana de la Vega from El Naranjo). Pork and beef as well as vegetables are traditionally used in this stew type mole, but the vegetables alone were quite delicious. Any other suggestions on possible vegetable combinations with this mole? I'm thinking some nopales would be good too.... Thanks! Caarina
  16. For me, the most elusive ingredient in Mexican cooking has to be the most basic-- CORN. Thankfully, I can get fresh masa at my local mercado and/or tortilleria, but what of fresh corn? tamales de elote? calabacitas? esquites? You really cannot use that ultrasweet US corn! Last fall, I tried to pick up some field corn from some distant cousins who still farm in the Midwest. They looked at me as if I had two heads. When I asked for huitlacoche (corn smut), they really thought I had lost my marbles. In the midwestern US it is burned because it is a "pest" and can spread quickly) Unfortunately climatic conditions were not ideal for either because of the drought and the harvest was very late for corn, so no deal. Since then, I have been on the lookout in every single market for field corn. Frozen or fresh. No dice... until... as luck would have it... I have been reading Maria Baez Kijac's book on South American Cooking. She goes on about the lack of proper corn to make lovely foods like Humitas(fresh corn tamales). That got me thinking to extending my corn search to South American markets. Then yesterday, I went to my local Latin American market that caters primarily to Argentinian and Peruvians to check out if they had the corn that I ate in Ecuador (the very starchy choclo). The kernels for the choclo I had in Ecuador were irregular and large, about the size of pozole corn. I was in luck, they had some frozen choclo, marketed under the Amazonas brand, in stock. So... on to experiment. I have to make some calabacitas tonight for dinner. Will report on results tomorrow... Caarina
  17. I just made four pounds of chorizo in the sausage cook-off and would love to know your favorite dishes, especially with fresh chorizo. In particular, while I've found quite a few recipes for chorizo and potatoes or eggs, with sopas, etc., all of those preparations require that the chorizo meat be removed from the casings and fried. Are there any preparations that keep the sausages whole?
  18. I'm compiling a section in a book of Mexican things, for UK publication, and part of it is techniques. Is there anything I should include in addition to: making tamales using corn husks, banana leaves, steaming tamales, roasting fresh chiles for stuffing and using in sauces etc, rehydrating dried chiles for stuffing and using in sauces, making tortillas, making lard (the yummy kind from leftover carnitas), 'frying a sauce' to intensify the flavours after pureeing the ingredients..... i don't know. they need 4 pages of stuff, and i'm about a page short. how can people work by filling up pages, i ask you, rather than including information, but with this pub house its all about the appearance/photography which is the way some publishers are. and i do suppose the visual stuff is very good for many readers, to get a picture of what things look like if they haven't seen them in person. anyhow, i want to fill up the space, and also i don't want to miss anything out. i especially want to include all the techniques that make mexican food so unique. thanks, Marlena
  19. How many authentic Mexican soups are there? I am interested in sopas aguadas, not sopas secas, which is perhaps another topic entirely. What is the difference between Sopa Azteca and Caldo Tlalpeño, if any? How does Sopa de Milpa differ from Sopa Comadre? Is Sopa de Ajo customarily made with or without tomatoes? Who took the beans out of the Sopa Tarasca in Pátzcuaro, Michoacán, and why; and is the soup an invention, or an ethnic development? Do pozole and menudo qualify as soups, stews or something else entirely? When is it appropriate to serve wedges of limón with soup, put crema atop, and, Cilantro, ¿Sí o No? Are Saltines ever acceptable with Mexican soups? My first post here, amigos. Gracias por su amabilidad. ¡Buen Provecho! Panosmex
  20. I will be travelling to the Yucatan and Belize in April with my best friend, and I will be probably using Merida as a base for a week and then travelling out to different towns in the surrounding area. I wanted to take a cooking class to get more familiar with the cooking of the Yucatan (which I don't know much about), and I found this cooking school. Anyone have any comments or personal experiences here? http://www.los-dos.com/ It is run by Chef David Sterling. I am going to be on a budget, so I'll only be taking the day class. If someone has another recommendation in Merida for restaurants, cooking classes etc, I would greatly appreciate it. Thanks! Caarina
  21. While we have a plethora of hole in the wall burrito joints, taco stands, and pupusa restaurants, San Francisco has always been a bit short on well prepared regional Mexican and Latin American cuisine. Last year saw the closing of Mom is Cooking and Cafe Marimba. Two new, fairly upscale Mexican restaurants, Tres Agaves (SOMA) and Mamacita (Marina), have opened in the last few months. Have you been? I've been to and enjoyed Panchitas No. 3 (Mission), Platanos (Mission), and Charanga (Mission). What are your favorite places for decent "Pan Latin" or Mexican food? edit - Oh hey! They even use Rancho Gordo heirloom beans at Mamacita. Getting very hungry looking at that menu.
  22. Diccionario Enciclopedio de la Gastronomia mexicana Ricardo Munoz Zurita Editorial Clio Mexico DF: 2000 ISBN: 9706630945 624 pages Recently, my DH took a trip to Mexico City for a work obligation and I of course had to send along an "encargo." The only item on my wish list: this Diccionario written by Ricardo Munoz Zurita. Because of the high price of the book in the US (Amazon had it for $90 USD), I asked for my hubby to look for it for me. DH got the book in Coyoacan at Liberia Gandhi for $300 MXP. However, now that I have it in my hands, to me it would have been worth it to pay the $90 USD. I really respect the work of Ricardo, and I had met him once at a book signing here in San Diego where I purchased two of his previous books, Los chiles rellenos en Mexico and La comida en los Almdendros. The book is 624 pages of detail on practically every ingredient, utensil, cooking technique or serving item used in Mexican cooking with color photographs. Every Mexican state has an overview of their cuisine. Each entry comes with detail on the use of the ingredient or object, it's regional uses/variations and most entries have photographs. For example, the section on tamales is very detailed, with charts of the types of fillings identified by culinary region and other graphs charting out the tamal wrappers by geography. 20 pages of descriptive detail with photographs and separate entries for significant regional variations. The Diccionario also covers rarer foods, such as xonequi from Veracruz and the even rarer chorizo de abulon de Ensenada (now not eaten due to overfishing). This book is probably the most valuable reference to my cooking library since I bought Diana Kennedy's books. It is a clear, factual presentation of Mexican cuisine in an easily accessible format. Simply MARVELOUS. I recently heard that the book has been released as a serial and can be purchased at your local newsstand in Mexico. I haven't seen it, but it doesn't mean that it doesn't exist. In the preface, it indicates that an English translation is in the works. Caarina
  23. hey friends, i am in Lisbon and, being from California, i would like to cook a Mexican style dinner (i was thinking fajitas, refried beans, and rice) for some Portuguese friends here who have no idea what this cuisine is about. luckily there is a Corte Ingles (Spanish supermarket chain) here where i can find almost everything (even tortillas and canned jalapeños!) however, i need to figure out some substitutions for the ingredients that i cannot find here....for example, Mexican chili powder for the marinade. i only saw Indian chili powder....will that do? and dried pinto beans? i saw Cranberry beans, are those the same? and what can I substitute for Serrano chilis (for the pico de gallo salsa)??? does anyone have any suggestions? oh yeah, one more question....this isn't Mexican food related but I have a recipe for a very decadent chocolate cake i would like to prepare for dessert...but it calls for mini-marshmallows and as far as i know those don't exist here....what can i do? thanks in advance!
  24. I need a proper fish taco....does anyone have any suggestions????
  25. Hiya! I'm supposed to be hosting a mini-tamalada this weekend and I just realized that my big bag of dried corn husks is AWOL. Corn husks are not something you can buy in Amsterdam AFAIK, but banana leaves are all over the place and I know that tamales are frequently done this way as you near the coasts in Mexico... My question is: has anyone done this? I've seen some recipes (and our eG blogs covering cornhusk tamales), but I'm looking to hear about any experience/tips/nonos when working with banana leaves instead...It looks like they're usually wrapped square (unfortch the miraculous world of the internets turned up about 7 photos...they might as well have been taken from across the street there's so little detail). Any suggestions welcomed. And....I just found out that there are vegetarians involved, so naturally I turn to cheese. I'd love to do a black bean/cotija tamale but I have no access to mexican cheeses, so I'm wondering if anyone has any experiences with more internationally available similar cheeses and can recommend something with a similar melt/taste profile. If pressed I'll probably use a harder Dutch goat cheese...or a very mild feta if I can find one....anyway... OK thanks, mark
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