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Found 461 results

  1. 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.
  2. I am planning a trip to the city soon to stock up on some ingredients I need to make Mexican food. I miss being able to easily find Mexican ingredients in most groceries, as is the case in CA, so I have to go on a hunt. I'm especially interested in finding masa (including masa harina for tortillas), chiles both dried and fresh, crema and cheese, and some herbs and produce. I'd also like to catch a bite to eat while I'm there. Could anyone suggest some good markets for such things? I'm open to places in both Jackson Heights and in Manhattan, although I suspect things would be less expensive and fresher in JH because of the demand there. Thanks in advance!
  3. 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!
  4. 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
  5. 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
  6. 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.
  7. Jason Perlow

    Mexican Revolution in Passaic

    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.
  8. 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.
  9. 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:
  10. 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.
  11. Pierogi

    Mexican Rice

    Mexican Rice Serves 4 as Side. 1 T olive oil 1 small onion, finely chopped 2 cloves garlic, pressed or minced 1-1/2 c long-grain rice 3 c low-salt chicken broth or stock 2 med-size tomatoes (about 12 oz total), chopped 1 can (4&1/2 oz) chopped green chilies 1 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1/2 c fresh chopped cilantro 1/2 c pimento-stuffed green olives, sliced Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left. Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes. Keywords: Side, Rice, Mexican, Easy ( RG2089 )
  12. Why aren't we demanding better Mexican food? Why are we happy with a number 6 combination plate with a chile relleno made yesterday, an enchilada that tastes like a taco and a taco that tastes like an enchilada, all smothered in a bland chile sauce? Why is the best thing always the refried beans? There's a thread on the Texas forum about the virtues of Tex-Mex. I haven't eaten enough of it to really form an opinion but it leads me to wonder whether things are so great here. There was Cafe Marimba on Chestnut Street when Reed Hearon was at the helm. It was to me some of the most exciting food I'd eaten in a long time, despite the cantina-like atmosphere and yuppie location. It was exciting. Then it was nothing. I don't even know if it's still in business but I think when Hearon left they realized at that spot they could serve Taco bell and it would still pack them in. There's a restaurant in Sonoma called Maya that was kind of interesting when it first opened but now it's a silly tourist trap. I hear Picante in Berekely is good but haven't been. Primavera, who make such nice butter-laden tamels, is in the Farmers Market in SF on Saturdays and I hear good things there. So other than cooking at home, where do you go? I love my burritos but I think that's a different thread.
  13. 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?
  14. Has anyone heard of this place in Northeast Philadelphia? It is "Mexican/French haute cuisine." Apparently it got a 29 from Zagat for food, so friends of mine who are in town this weekend want to try it. I figured I should turn to trusty Egulleteers for opinions before we went. Thanks! Diann
  15. alacarte

    fish tacos

    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.
  16. 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.
  17. 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
  18. 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 )
  19. finker99

    North Jersey Mexican

    i know a few good places in bergen county. For higher end food Mexicali Blues on cedar lane in teaneck is pretty good with live music later at night. For a basic taco stand El Gran Mexicano in bogota is great. Small, byo with a nice counter, clean and authentic. Nice mole. It is located across the street from the bogota ambulance corps fink
  20. 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?
  21. 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
  22. Looking for markets that specialize in authentic Mexican groceries? Thanks.
  23. 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!
  24. 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!!
  25. 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?