The tell me about Mexican food thread

[faverymi]

What???

El grande diablo enchitaco chimirrito mole XL is not Mexican???

I love mexican food. I really do. In college I spent 2 summers backing in Mexico. Just to eat.

Glen is right no good mexican in New England.

Mexican food is so regional, so local, so rich and so different.

Oaxaca was great...
Mercados in Guadalajara were impressive
Northen mexico if you like beef.
Seafood in Merida.....

It's never ending

[javadog]

Originally Posted by 911_Dude

The seafood in Baja is incredible. If you like fish tacos, it is heaven.

I've never really liked fish tacos. Not my thing, I just don't get it.

Ever had any pescado zarandeado cooked on the beach down there?

[Shaun @ Tru6]

Originally Posted by faverymi

What???

El grande diablo enchitaco chimirrito mole XL is not Mexican???

I love mexican food. I really do. In college I spent 2 summers backing in Mexico. Just to eat.

Glen is right no good mexican in New England.

Mexican food is so regional, so local, so rich and so different.

Oaxaca was great...
Mercados in Guadalajara were impressive
Northen mexico if you like beef.
Seafood in Merida.....

It's never ending

What???

Shirley you can't be serious.

Taqueria El Amigo in Waltham

is just one, and the best.

[3rd_gear_Ted]

Mexican beef is grass fed, the meat from Sonora is what works best.
It does make a difference.

Baja Onions are so much better than what is grown up here

1967 first fish taco in Ensenada fish market. Made on an Oil Drum with a beaten in top full of cooking oil on top of a fire.

[faverymi]

Originally Posted by Shaun @ Tru6

What???

Shirley you can't be serious.

Taqueria El Amigo in Waltham

is just one, and the best.

Shawn

It's good enough for new england.

The closest you are going to get to a south of the border experience is a food truck row in New Haven off 95. Some very typical traditional recipes there.

And off course some places around NYC in Brooklyn but that is not NE... Ha


That's it

[matthewb0051]

Try this recipe, it is really good. Author is from Mexico.

https://patijinich.com/oaxacan-chicken-with-oregano-and-garlic/

[Shaun @ Tru6]

Originally Posted by faverymi

Shawn

It's good enough for new england.

The closest you are going to get to a south of the border experience is a food truck row in New Haven off 95. Some very typical traditional recipes there.

And off course some places around NYC in Brooklyn but that is not NE... Ha


That's it

I've been to those food trucks a few times over the years, it's definitely good stuff. But I have had really great food in Waltham.

What I don't get is the 50 foot line at Felipe's in Harvard Square. And that reminds me, a new taqueria opened where El Jefe's (not so good) started out. Had a carnitas taco with extra fat a month ago. It was pretty good. Juicy.

[gacook]

When you guys say pinto beans are you talking about frijoles refritos (refried beans)?? Because I've never had Mexican food with straight up pinto beans. Black beans, yes. Pinto...nunca.

[javadog]

Borracho beans are basically pinto beans in a seasoned broth…

But the staple in the Mexican kitchen is refried beans.

Breakfast, lunch and dinner…

[vash]

Boracho beans have beer in them. I was told the word means “drunk”.

[gacook]

Originally Posted by vash

Boracho beans have beer in them. I was told the word means “drunk”.

It does.

[vash]

Gracias Joven!

[gacook]

Originally Posted by vash

Gracias Joven!

Joven?!?!?

[vash]

Viejo???

[gacook]

Originally Posted by vash

Viejo???

That's about right. Especially if you ask my kids.

[javadog]

Originally Posted by gacook

It does.

You can omit the beer, if you want. I’ve heard some in South Tejas add tequila but I’ve never tried that.

Also, look up the cousins:

Frijojes charros
Frijoles rancheros
“Cowboy beans”

I never cook pinto beans plain. At a minimum, they have lard, garlic, onion, smoked pork necks, jalapeños or serranos, salt, pepper, Messican oregano and bay leaves. Sometimes epazote, although I’m not a huge fan of it, I think it’s irrelevant.

[gacook]

Originally Posted by javadog

You can omit the beer, if you want. I’ve heard some in South Tejas add tequila but I’ve never tried that.

Also, look up the cousins:

Frijojes charros
Frijoles rancheros
“Cowboy beans”

I never cook pinto beans plain. At a minimum, they have lard, garlic, onion, smoked pork necks, jalapeños or serranos, salt, pepper, Messican oregano and bay leaves. Sometimes epazote, although I’m not a huge fan of it, I think it’s irrelevant.

Was just confirming that the word boracho means drunk

I've never cooked pinto beans plain, either...though we aren't big bean eaters. I really only cook beans in chili or red beans and rice.

I judge a Mexican restaurant based on their horchata

[vash]

I make a respectable borracho bean. I love how a pot of beans perfumes a kitchen. Mmmm

[javadog]

Originally Posted by gacook

Was just confirming that the word boracho means drunk

Indeed, it does. Mexicans... like their cousins in France, Italy and elsewhere have a habit of naming things differently than we do. For example, "bricklayer's eggs."

Or in France, "hunter's chicken."
Or in Italy, "pasta of the whore."

Like that...

[vash]

Chinese people dont mince words.

Drunken Chicken.
Ants on a tree..

hahah