Jump to content

Search the Community

Showing results for tags 'Mexican'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 462 results

  1. Country

    Free Tacos in Boston

    It's kind of late to be posting this, but an email just came in from the Boston Globe announcing Pollo Campero is celebrating National Taco Day with free tacos "As food buffs know, Oct. 4 looms large on the culinary calendar --- it’s National Taco Day --- and to celebrate, the Pollo Campero chain said it is giving away free tacos at its East Boston and Chelsea restaurants." I've never had a Pollo Campero taco, so I don't know if this is worth hurrying to or not.
  2. This is my first post! *excited We're off on a 10 day trip to Jalisco, with the majority of our time spent in a fairly remote hacienda very close to the little town of Lagos de Moreno. We will also be spending a night in Tlaquepaque right as we land, and then a few nights in Guadalajara as we end the journey. We will be driving, so hope to make day trips to surrounding town using the hacienda as our base. We'll be about 1.5 hours from Guanajuato. I would love any advice and insights on special eating experiences in Lagos de Moreno, as well as little towns between there and Guajanuato, Guadalajara and surrounds. While we are all for fancy sit down eateries, there is nothing we enjoy more than driving into little towns for their particular mercado specialty, or for a tianguis, or perhaps sampling the confectionaries or liquados or cajeta that a little village is famous for. Of course, any must-see restaurants/birrierias/cantinas in Guadalajara would be welcome to, for those evening meals and cocktails! Thank you in advance for tips!!
  3. I had lunch recently at a Mexican restaurant, and on their buffet, they had a terrific chicken dish. I was told it was chicken adobado, but I think there was some confusion--the adobado recipes have a red sauce, and this dish had a white, creamy sauce that maybe had some mild cheese in it. The dish had chicken chunks, mushrooms and spinach. Ring any bells for anyone?
  4. hello ! im looking for marlin en escabeche recipe
  5. Hello to all. My Mexican boyfriend and I have recently gotten into several heated discussions about the industrialization of Mexican food. When he lived in Mexico, he did not shop very often at large supermarkets, such as Gigante, Wal Mart, etc. He preferred to shop at mercados and tianguis (is street vendor an accurate translation for this?). At these venues in Guadalajara, he asserts that it is possible to find good quality produce, meats, and dairy products from organic and local sources. He lived in Mexico for almost thirty years and claims that what we know as "organic" and "natural" here in the US, is the norm in Mexico. I believe that at one time it was the norm, indeed. But now? I really do not know. Does anyone have any insight into this? My theory is that Mexico is on its way to heavy industrialization of food. Akin to what is described in Fast Food Nation. The kind of stuff that many people here in the US have rejected in the past years, such as factory farming, the use of pesticides and hormones, etc. I have a hunch that in Mexican supermarkets, the majority of the chickens and the meat do come from factories, just as here, but it's only a hunch. But do most people in Mexico shop at these places or are they really only affordable for and accessible to the small middle class? ****** On a side note, he also would like to know why he cannot find "crema" here in the US as he knew it in Mexico (which is much thicker and is really a solid in my opinion).
  6. Kasia

    Quesadilla

    My quesadilla Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner. Ingredients (for 2 people) 4 tortillas 300g of turkey leg half a chili pepper half an onion 1 clove of garlic 2 tablespoons of oil 200g of tinned sweetcorn 200g of tinned red beans fresh pepper 200g of mozzarella cheese salt and pepper Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles. Enjoy your meal!
  7. chefseanbrock

    Fish tacos in Charleston

    I need a proper fish taco....does anyone have any suggestions????
  8. 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!
  9. 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.
  10. Narcissus

    Is this Huitlacoche?

    We were at farmer's market this morning, and we were looking at the decorative corn stalks. My bride found the cobs contained a black fungus. Each stalk had 2-3 infected cobs. I grabbed a number of them and am willing to experiment. Can anyone verify that this is actually Huitlacoche?
  11. I grew up in Houston, and one of my favorite dishes of all time was Tacos al Carbon at Las Alamedas. Somewhere I read that this dish was actually "invented" by the person who founded Ninfa's. Is that true? It seems like such a straightforward dish, I can hardly believe it would have been invented in the 20th century by a Texan. What do you know about Tacos al Carbon?
  12. kpurvis

    emotion cookies

    I'm working on a book on funeral foods in various cultures. Recently, I interviewed a husband and wife team of restaurateurs in Dallas. She's from Colombia and he's from Mexico City. Both recall "emotion cookies" from their childhoods. As they explained it to me, you get a plate of almond-flavored shortbread cookies. Each cookie has a different flavored topping. The toppings are vivid flavors -- he named lavender, orange peel, cinnamon, a whole list of different things. You sit down with a cup of hot chocolate and then you choose a cookie with a topping flavor that reminds you of a moment with the person you've lost. As you eat the cookie, you reexperience the emotion that the smell or taste invokes. It's a way of communing with the person. He described as being almost like a seance, intended to evoke the person's spirit through an emotion that reminds you of them. I've done quite a lot of research into Dias de Las Muertos rituals, but I've never seen anything like that. I'd love to know more, if anyone has experienced this or has come across any reference to it. I'd appreciate any suggestons for source material. And certainly recipes!
  13. SNewman004

    Scratch Guacamole - Labor Intensive

    'Our menu is based on Mexican and Latin American flavors, therefor we can't not have fresh guacamole. We fly through the stuff!! One recipe uses 72 avocados which yields about 20 quarts of guacamole. We go through this amount almost every day. On top of having someone (or a couple of) people pressing fresh tortillas, we are spending a lot of time on this menu item. I can't think of any way to make the guacamole less labor intensive without sacrificing the quality. I have considered table side, or to-order made guac. Any thoughts or ideas? Thanks!
  14. Hopleaf

    Carne Asada

    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.
  15. 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. The guac was served with both hard and soft chips - we ordered it spicy and it was. It was very good. We finally sat down (at about the 45-minute mark) and ordered a bottle of Snoqualmie Petite Sirah - at $24 one of the best restaurant wine values around. Appetizers were a smoked duck covered with chipotle sauce and a mushroom/cheese soft taco - served with two sauces (tomatillo & ancho). Both were very good - especially the moist, flavorful duck. Entrees were two stuffed Ancho Chiles with beef tenderloin and spices - excellent meat quality and firey spices. My wife ordered the rare Ahi Tuna - terrific quality and presented in a sushi manner. The sides were house rice and black beans - both quite tasty. The bill with tax came to $97 and my certificate was $125 - so I told the waiter to keep it. But as in Union Square a few months ago (for those of you who read the post), the real highlight was the show. Next to us sat four botox women all having a good time and to their right sat two gay men. One of the botox set was coughing and at one point one of the men said something to her about spreading germs. The lead woman, who was sitting next to the cougher, said something back. The discussion got somewaht heated. She said to the men that they shouldn't be sharing dessert because that's more dangerous than coughing. One of the men called her a c--t and asked if she knew what her husband was doing right now since she certain didn't look like the type that could satisfy him. She then got up and went over to the manager to complain about their language, but not without a parting shot. As she got up from the table she asked the man if he knew what being on the "down low" meant. If not, he should look it up. When the manager came over to the table, the two men left before he could say anything. That's what's great about NYC, you never know when you'll be treated to dinner and a show. The food was very good - I would return with or without the botox set.
  16. The Mexican work crew that we have moving our company are guys I know and have been great sources of tasty snacks at lunch. One of the things that surprised me was the incredibly hot guacamore they had for lunch. As hot as any salsa and they all said that was how it was supposed to be made. Dunno, I could not taste anything but peppers and I like both peppers and avocado. Anyway. The foreman told me about Macisa (his spelling). Little info so far, but it is a posole stew of sorts with varying ingredients. Can someone tell me about this? Language was a barrier as I no habla Espanol except cocina and !%#$%^&*^#@#$@.
  17. maddog5150

    Taco Trucks in Northern NJ?

    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!
  18. I am going to be in Seattle for a stagette party on December 2nd. We will be staying in a hotel downtown (location TBD) and are looking for a caterer or restaurant that will deliver to the hotel. We are considering a hotel in the vicinity of the Pike Market so we may be able to pick up the goodies if the restaurant was in that vicinity. There will be 10 of us and we are looking at having mexican appies while we are getting ready to go out on the town for an evening of debauchery and fun. The bride is getting married in Mexico thus the mexican theme....... I was wondering what mexican restaurants provide delivery/catering/take out service that I could contact that are located in the downtown area and specifically around the Pike Place Market. Also, I had read about El Puerco Lloron and the Mexican Grocery in the Pike Place Market and was wondering if either of these places would fit the bill in getting an assortment of mexican appy type food to go.
  19. In Wal-Mart I just bought this rice. It's grown in Morelos and Guerrero apparently. It claims to have the thickest grain in the world. I can't vouch for that but it certainly is thick. It makes a great risotto-type dish. Has anyone else tried it? I am enthused. This company's web site is www.covadonga.com.mx They also offer arborio, whole, jasmine and sushi rice though I have not tried those. to understand the name, google covadonga for catholic iconology. But do try the rice. Apparently the US is importing it to create crosses and hybrids, Rachel
  20. woodburner

    Mexican Radio

    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
  21. I just recently came across an article about the sale of El Globo bakeries to Bimbo. I remember having various pastries from El Globo, but especially the cakes. The cakes always had a distinctive flavor and were what some relatives aspired to make at home. Any one else remember El Globo?
  22. ExtraMSG

    Salsa Mexicana

    Salsa Mexicana This recipe is from the Mexican Table Salsas course, in the eCGI. One of the most basic styles of salsa, a salsa cruda (raw sauce), is simply composed of ingredients chopped and mixed together. Sometimes called a pico de gallo (rooster's beak) or salsa fresca, the most common version, the salsa mexicana, consists of tomatoes, onions, fresh chiles, cilantro, lime juice, and salt. An extremely versatile salsa, it especially goes well with fish and chicken 1/2 lb or 2 medium tomatoes, approximately 3/4 C when diced 1/2 c white onion, diced 1 jalapeño chiles 2 T cilantro, finely chopped 1 tsp lime Salt Remove the core and seeds from the tomatoes and dice the flesh. The tomatoes should be firm, yet ripe. Plum tomatoes make an excellent choice here because of their naturally firmer flesh. Toss in a bowl with the diced onion. Holding the jalapeño upright, slice down the sides of the chile removing the flesh until only the stem and attached seeds remain. Finely chop or mince the jalapeño strips and toss them in the bowl. Serranos are actually typical to this salsa, but I prefer the bright front-of-the-mouth bite of jalapeños instead. Traditionally, all ingredients are chopped quite finely and similarly-sized to allow the flavors to unify. I prefer about a 1/4" dice for the onions and tomatoes with the jalapeños minced so that the chiles do not overwhelm the salsa. Add the cilantro and mix, taking care not to crush the tomatoes. Add the lime juice, mix again, and salt to taste. Let rest for 15 minutes to allow flavors to mingle. Makes about 1 1/2 cups. This is the best template to use for most fruit salsas. Substitute mango, papaya, or even apple, for tomatoes and you still have a wonderful, but entirely different, Nuevo Latino salsa. Substitute corn, beans, or cucumber for the tomatoes and again the salsa takes on a whole new character. Keywords: Condiment, eGCI, Dip ( RG933 )
  23. I remember reading a post by somebody here (a regular i think) that mentioned a very good mexican place that seemed casual (perhaps even take-out) that had a "schooled" chef from some fancy schmanzy culinary school, but i'm not well versed in that sort of thing to recognize or remember the name. It was in the North Bergen/West New York area. I tried to search using key words, but couldn't find what i was looking for. Does anybody remember or perhaps was the original poster? Thanks.
  24. 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?
  25. Richard Kilgore

    Mexican Mint

    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?
×