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  1. Street Tacos with Salsa Verde, Le Merced Market, Mexico City Mexican Salsa. It can be hot and numbing to the tongue, sweet or bitter, made with red tomatoes or green tomatillos, dried, roasted or fresh chiles, grilled pineapple, chopped, diced, chunky or blended smooth. Salsas can be raw or cooked, or use a combination of raw and cooked ingredients. And the style of the salsa, the heat and the flavor, should be matched to the dish you serve it with. The two most common types of salsa most people think of are Salsa Roja, better known as red sauce, often mild and sweet in
  2. Welcome to eG Cook-Off 46! Click here for the Cook-Off index. We spent the last Cook-Off perfecting french fries, delightful yet leaning toward the one-dimensional. This time we're shifting gears and making the multi-dimensional Mexican dish, enchiladas. The variations on enchiladas are endless-there doesn't seem to be one "definitive," classic, enchilada recipe. They can be filled with beef, pork, chicken, smoked duck, smoked turkey or steamed octopus. An enchilada might be slathered with melted cheese, sprinkled with queso fresco, or have no cheese at all. It seems as though the only thin
  3. I am looking for a T&T recipe for Flour tortillas as well as the way to cook them without special equipment (in a simple pan). Is it possible to make the dough with a stand mixer or a food processor ? Help welcomed
  4. Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
  5. Having recently moved to British Columbia from Los Angeles I'm sorely missing my fresh Mexican ingredients...mainly fresh masa both for tortillas and tamales. Does anyone have a recipe for home made masa dough? If I can replicate my beloved masa, I'm willing to give it a shot! Many thanks!
  6. Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand. The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado. Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now ava
  7. Chile Rellenos. Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos. I keep thinking I'll pick something different...and then I don't. I've made them. Once. So much trouble. And deep fat frying. And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now. Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html . And yesterday I made
  8. Living in the great frozen north as we do, we are confronted with a distinct lack of ingredients for making Mexican food. No fresh peppers except Jalapenos, no tomatillos, no Mexican cheeses except for Jack, and only flour tortillas. However, we have plastic wrapped stacks of corn tostados. Hard crunchy corn discs, 6" across. Please, some ideas of what one does with them.
  9. Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. A couple of days ago, we were trying to figure out a good cook-off topic for late April/early May, and someone suggested tacos. Shortly thereafter, Mark Bittman of the New York Times decided to weigh in with this article, titled "Sunday Morning, Yucatán:" Bittman shares three recipes, as well, for Taco Filling With Poblano Strips and Potatoes, Mushroom Taco Filling, and Nopales Filling. Meanwhile, over at Bon Appetit, Steven Raichlen writes about the food of the Yucatan, including, naturally, tacos. Finally, someone po
  10. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable bro
  11. I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican fo
  12. 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.
  13. i've been absent from the board for awhile, just quietly lurking when i have a chance. still the liveliest NW food forum i know about! which is why i am turning to you for some help. my 40th birthday is approaching and party plans are underway. it's a bit of a fiesta theme, with specialty margaritas, a mariachi band, and other good stuff. i would like to rent a taco truck to be on-site, serving a few choices for guests (thinking tacos, tamales, perhaps quesadillas). has anyone here ever done such a thing? i am having a miserable time finding any party planning info that can help facilitat
  14. I'm making a chili that calls for Mexican oregano. Does Mexican oregano look or taste any different? Or can I just use regular oregano? Of course I want to go authentic if there is a distinct taste to it, but I can't find this stuff anywhere.
  15. I'm thinking about taking the cooking class tour with Diana Kennedy (run through Marilyn Tausend's Culinary Adventures) next year, if offered. Has anyone taken classes with Diana? I'm sure the classes are great, but I haven't been able to find any first-hand accounts. I'm also considering a long weekend course with Susana Trilling around the holidays, but since I'd probably only do one or the other in the near future, I'd like to get opinions.
  16. 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
  17. 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 o
  18. I coudn't find a thread for Rosa Mexicana, except for Lincoln Center. If any of the moderators find one, feel free to merge. Truth be told, my wife and I went last evening because someone had given us a gift certificate last Christmas and it was about to expire. We hadn't been there is some 20 years (when it first opened). Well, I was very pleasantly surprised how good it was. First, we arrived at 7:15 without reservations and it was packed - both bar and restaurant. We were told it would be a 45-minute wait. After a few minutes we found a space at the bar and ordered some drinks and guacamole
  19. I need a proper fish taco....does anyone have any suggestions????
  20. I plan to try my hand at making mole poblano in the near future. Aside from the little Mexican groceries in Bergenfield, are there any places that sell Mexican chiles and groceries in NJ? The closer to Lyndhurst the better. I'm specifically looking for ancho, pasilla negro, guajillo/mulato chiles, Mexican Canela soft-bark cinnamon, and Ibarra Mexican Chocolate. Raw pumpkin seeds are a plus as well.
  21. Looking for markets that specialize in authentic Mexican groceries? Thanks.
  22. aprilmei

    Kimchi tacos

    I read online articles in the New York Times and LA Times about kimchi tacos. Has anyone here ever eaten them, and if so, would you have any idea on how to make them? They sound delish but I probably won't have the chance to eat at these taco trucks anytime soon because I live in Hong Kong. From the descriptions, it doesn't sound as simple as just putting kimchi and kalbi in a corn tortilla. If anyone can help with a few clues on how to make these, I'd be grateful. Here are the links: http://www.latimes.com/theguide/restaurant...0,4560062.story http://www.nytimes.com/2009/02/25/dining/25taco.h
  23. 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
  24. Does anyone know anything about a camper (not really a mobile home or a professional lunch truck) parked on the northbound side of Routes 1 & 9 in the Rahway/Woodbridge area selling Mexican food. I drove past the other day and saw it (it was pouring and I was going to fast to stop). I think maybe the sign said Macho Nacho but I thought that was the name of a restaurant in Morristown. The sign said tacos, guac, chicken with rice and beans.
  25. 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 a
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