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Found 461 results

  1. Darienne

    Mexican Casseroles

    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?
  2. 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.
  3. So, I have a tradition of having a huge feast for Cinco de Mayo every year. About 25 people come to my house for food, conversation, and drinking. Some things stay the same - I always make tamales with pork/raisins/almonds/chiles. I always make a spiced sangria. I have been told I must always make Tres Leches cake. Other things vary. I started out the first year going more Tex Mex along with a huge bowl of ceviche. The next year I made quesadillas with non-traditional fillings such as beef tenderloin and blue cheese, or curried duck and mango chutney, or turkey, cranberries, and brie. The next year I made Chiles en Nogada (which was not well accepted) and chilaquiles. Two years ago I made a green pumpkin seed mole with chicken and a oaxacan red mole with lamb shanks. Last year I made about several different taco fillings (mostly from the Rick Bayless books) including bacony beans, garlicy greens, smoked chicken with tomatillo sauce, shredded beef with chipotle sauce, seasoned ricotta cheese, a huitlacoche filling...I also made some condiments like pickled onions, pickled chipotles, guacamole, crema, and several salsas. Lastly, I made both corn and flour tortillas from scratch. This year, I am totally blanking! i am looking for some ideas that are different from what I have done before. I know I want to try empanadas this year, and would appreciate some help locating a recommended recipe or any tips or techniques. I thought about doing the pork and chicken dish from All About Braising by Molly Stevens, and maybe another mole. Since both of those could be used as taco filling, I thought about doing the flour and corn tortillas again, as well as making a spicy shrimp filling. I also thought about going a different direction and doing one-pot dishes like soups or casseroles. But again, I'm blanking on ideas! I'm also looking for ideas for other tamale fillings, and some other desserts. I've done flan, and I think I'll do that again this year, but I really feel like I want to add another dessert. I am also hunting for cookbooks that might inspire me, so any suggestions there would be greatly appreciated, too!
  4. 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
  5. Chris Hennes

    Taco Bell's Cantina Tacos

    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.
  6. 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 )
  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. 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.
  9. 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?
  10. 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.
  11. Freckles

    Mexican for dinner?

    Decent Mexican food does not exist in France. Passing through Toronto and wondering where I can go for dinner to taste some really lovely Mexican food. Thanks
  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. 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!
  14. rancho_gordo

    A Barbacoa in Hidalgo

    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.
  15. Heading to Denver and Colorado Springs, would LOVE to get my hands on some solids mexican. I used to live in Texas and miss the tasty mexican I could score there - any suggestions? Thanks!
  16. 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.
  17. cyalexa

    Salsa Para Enchiladas

    Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
  18. 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 facilitate. so, two questions: 1. any tips on best way to go about this? 2. recommendations? we seem to have a bit of a taco truck explosion lately in seattle (yay!) and i could use some advice on the best. really looking for fabulous carnitas and nice folks. thanks in advance for any help you are able to offer.
  19. 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?
  20. Miami Danny

    Mi Rinconcito Mexicano

    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.
  21. 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?
  22. Would lowfat work, or is the fat contributing to the browning?
  23. BryanZ

    Mexican in Triangle

    I need all types of Mexican restaurants in the Triangle, specifically Durham. I'm working on a big project on a short deadline and anything that's "South of the Border" will suffice. It's sad to say but I'm looking for as many restaurants as possible with quality being a secondary concern. So pretty please, start naming away ASAP. As much information as possible is always appreciated.
  24. 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.
  25. phlawless

    Mexican in Durham

    So where is the really good stuff? I've only been living here for just under a year, and I don't know where to go to get my taco fix. Who has suggestions?
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