A word of advice:
DO NOT eat Mexican food while on duty !
DO NOT eat Mexican food while on duty !
Anyone here like burritos?
- Thread starter Wyatt Burp
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chaparrito
Member
I make my own green chile, it goes into a bowl sans flour tortillas these days; they're off my list. I like it "estilo montado"; topped with a runny fried egg and cotija cheese.
Once in a very great while I'll make blue corn tortillas about a quarter of an inch thick, almost like pancakes. Layer them with green chile and topped as above.
Once in a very great while I'll make blue corn tortillas about a quarter of an inch thick, almost like pancakes. Layer them with green chile and topped as above.
cmort666
Member
The best burritos I've had were in and around Chicago.
Cortez in Blue Island is amazing. I think they moved, but are still open.
I also had a great burrito in a place in Pilsen in Chicago whose name totally escapes escapes me.
There's also a decent place just up the street from my mother's place in Oak Forest.
I wouldn't be surprised if there's better Mexican food in Chicago and the suburbs than in Mexico.
Cortez in Blue Island is amazing. I think they moved, but are still open.
I also had a great burrito in a place in Pilsen in Chicago whose name totally escapes escapes me.
There's also a decent place just up the street from my mother's place in Oak Forest.
I wouldn't be surprised if there's better Mexican food in Chicago and the suburbs than in Mexico.
BearBio
Member
Born and raised is SoCal (ELA!). Best taco-stand burrito is Manny's Especial at El Tepeyec. The box lunches provided to the fishing boats at Baja de la Cortez were the absolute best==just home-made beans, cheese and home-made tortillas!.
My favorite was Mr Taco on Third Street in L.A.==Chile Colorado, cheese (enough to produce 12" strings of cheese with every bite!). Meat in big chunks that fell apart. Strange= it was run by Koreans!
My favorite was Mr Taco on Third Street in L.A.==Chile Colorado, cheese (enough to produce 12" strings of cheese with every bite!). Meat in big chunks that fell apart. Strange= it was run by Koreans!
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chaparrito
Member
Disabled1
US Veteran
When I lived in Tampa, FL. I was an HVAC pipefitter/welder/teacher. I ran a fab shop, but in my earlier days I worked out in the field. We would always install the underground piping first. The company hired (4) Mexican laborers that were in town to pick the fruits and vegetables in season. They had seen an add in the paper and all applied and all got the job.
Each morning at break time, these guys were eating some of the BEST mouth watering food my senses had ever smelled or seen! After a few days of them seeing me watching them, one of the guys approached me and offered some of his food to me. What it was, each of the guys wives got together each morning to prepare their breakfast and lunch. They made their own tortillas and filled them with scrambled eggs, peppers, onions, cheese, and a home made sauce. OMG! My tongue was beating my brain crazy from the AWESOME flavors that was there!
I told the guys that men on the job would pay for this. Well, they started selling those stuffed tortillas for $1 each, and believe me, they were making a killing!
That was in the early 90's. Today, one of those guys is now a big time supervisor with that same company. I wonder if he still sells those deliscious tortillas.............
What I'm getting at is, if you want the real deal in Mexican food/cooking, find someone that is from Mexico. Believe me, you WILL be happy!
Each morning at break time, these guys were eating some of the BEST mouth watering food my senses had ever smelled or seen! After a few days of them seeing me watching them, one of the guys approached me and offered some of his food to me. What it was, each of the guys wives got together each morning to prepare their breakfast and lunch. They made their own tortillas and filled them with scrambled eggs, peppers, onions, cheese, and a home made sauce. OMG! My tongue was beating my brain crazy from the AWESOME flavors that was there!
I told the guys that men on the job would pay for this. Well, they started selling those stuffed tortillas for $1 each, and believe me, they were making a killing!
That was in the early 90's. Today, one of those guys is now a big time supervisor with that same company. I wonder if he still sells those deliscious tortillas.............
What I'm getting at is, if you want the real deal in Mexican food/cooking, find someone that is from Mexico. Believe me, you WILL be happy!
Couple of 'Chains" & Taco Bell................ rated OK and blugh!!!!!!
Best Mexican I've had was in Alaska in the 70s....... all sorts of good restaurants trying to cash in on "Pipeline" money.
If I ever get to retire ( one in College and one in HS)..... I want to explore the SW ..... slow and easy.
Best Mexican I've had was in Alaska in the 70s....... all sorts of good restaurants trying to cash in on "Pipeline" money.
If I ever get to retire ( one in College and one in HS)..... I want to explore the SW ..... slow and easy.
I've lived in the southwest almost all of my life (Tucson, Phoenix, Albuquerque, El Paso). My passion is a GOOD Chile Verde con Carne burrito. Let me tell you they are rare. I once ordered a green chile burrito in Miami, Arizona, and what they served up was burrito stuffed ONLY with cut-up green jalapeno chiles. It was enough to turn my stomach. Never went back, trust me.
GOOD chile verde will use chile peppers that are comparatively mild (not the Hatch variety). The meat (I prefer pork rather than beef), will be cubed, not shredded, with no trace of fat or gristle. The consistency of the sauce will not be runny (like soup), or thick (sometimes like cookie dough). It will be right in the middle.
The BEST green chile according to the formula above, that I've ever found, will be on North Central Avenue in Phoenix. It's a little mom and pop restaurant called Villa de los Santos, and it's been around since the 1970s. Either the green chile plate or the green chile burro will be supreme. They even have a pasta dish - green chile over noodles - that my wife loves. All their Mexican food is great, but the green chile merits a national blue ribbon award. We try to go there in the off hours (mid afternoon), because they have become terribly crowded during the lunch and dinner hours. We've been going there for years, and now it's "where everybody knows your name." Did I mention the $3.50 Margaritas? I always specify "rocks, no salt, easy on the ice" and they actually provide them to me that way. Nothing I detest more than ordering a Margarita and getting a glass of ice with a dollop of Margarita to add color.
In full disclosure, I have no relationship with the owners or any of the staff. Just recommending a great place.
John
GOOD chile verde will use chile peppers that are comparatively mild (not the Hatch variety). The meat (I prefer pork rather than beef), will be cubed, not shredded, with no trace of fat or gristle. The consistency of the sauce will not be runny (like soup), or thick (sometimes like cookie dough). It will be right in the middle.
The BEST green chile according to the formula above, that I've ever found, will be on North Central Avenue in Phoenix. It's a little mom and pop restaurant called Villa de los Santos, and it's been around since the 1970s. Either the green chile plate or the green chile burro will be supreme. They even have a pasta dish - green chile over noodles - that my wife loves. All their Mexican food is great, but the green chile merits a national blue ribbon award. We try to go there in the off hours (mid afternoon), because they have become terribly crowded during the lunch and dinner hours. We've been going there for years, and now it's "where everybody knows your name." Did I mention the $3.50 Margaritas? I always specify "rocks, no salt, easy on the ice" and they actually provide them to me that way. Nothing I detest more than ordering a Margarita and getting a glass of ice with a dollop of Margarita to add color.
In full disclosure, I have no relationship with the owners or any of the staff. Just recommending a great place.
John
If a chile relleno is a stuffed pepper, and a relleno sanitario is a sanitary landfill, what is a chile relleno sanitario?
CQB27
US Veteran
"I heard The Burritos out in California could fly higher than The Byrds"....or so a man once said.
Believe it or not but we actually had a Mexican restaurant right here in a dinky little town in the mountains of West Virginia.
It started out as an Italian restaurant run by a bunch of Mexicans then eventually morphed into a Mexican restaurant.
Good food too.
Unfortunately, the people that leased the building got greedy and raised the payment to the point that they couldn't afford it and it sat empty for a while.
It started out as an Italian restaurant run by a bunch of Mexicans then eventually morphed into a Mexican restaurant.
Good food too.
Unfortunately, the people that leased the building got greedy and raised the payment to the point that they couldn't afford it and it sat empty for a while.
DWalt
Member
Back when I lived in southern Ohio, most there had no idea what Mexican food was, maybe other than canned tamales. There was a local couple which returned after about 30 years spent being church missionaries in Mexico. They rented an abandoned auto repair shop and converted it into a Mexican restaurant, the only one in many miles. They did a very good job in making delicious and authentic food, especially burritos. Last time I was there about 15 years ago, it had grown into a sizeable operation.
By the way, I lived in Laredo TX for several years back in the early 90s, right on the Rio Grande. Down there, they call a Burrito a Mariachi. Just like the Mexican music groups. It took a while to get used to that. Living in Laredo is as close as you can get in the US to living in Mexico, even more so than any other Texas border town. Laredo's hispanic population then was 95+%, wouldn't be surprised if it still is.
By the way, I lived in Laredo TX for several years back in the early 90s, right on the Rio Grande. Down there, they call a Burrito a Mariachi. Just like the Mexican music groups. It took a while to get used to that. Living in Laredo is as close as you can get in the US to living in Mexico, even more so than any other Texas border town. Laredo's hispanic population then was 95+%, wouldn't be surprised if it still is.
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Wyatt Burp
Member
I started this as a burrito appreciation thread, but my faves are still carnitas and chile relleno. Most places make carnitas by just searing their regular pork. But others reduce the pork slowly in a big copper pot with onions, beer, and other stuff. But the only place I knew that did that closed up. My wife's Mex./Am. and cooks great Mex. food, especially every Easter for everyone. Plus we make nopales/habanero salsa using our backyard cactus.
But, does she make tamales?
Have one good Mexican place here, was started in the 60's by a lady from central Mexico. Has since been sold but most of the things are still made the same as she did. But, NO tamales!
several other places that range from forget it to OK.
Now, question, What is the difference between Mexican, Southwestern, and TexMex?
Since I basically live in Northern Mexico there's a Mexican restaurant on almost every street corner and I'm only slightly exaggerating. Here's two chile verde burritos from two different places I went to two weeks apart. That scary lookin' one with the Model 19 tasted a lot better than it looks, but the other one with the Colt was better. I think I'm done for a while. You have good Mexican restuarants in your neck of the woods?
That one thats red is not chili verde. Verde is green.
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I don't think I've ever had Mexican food I didn't like, whether in Mexico or the US!
cmort666
Member
Clearly, you've never had "Mexican" food at the 2nd Infantry Division HHC Officer's Club. The "Mexican dinner included... spaghetti.
THE PILGRIM
Member
I've had it in a lot of places.
But it's really hard to beat the New Mexico food.
So I'll mention a NM standard, the Carna Adovoda Burrito.
But it's really hard to beat the New Mexico food.
So I'll mention a NM standard, the Carna Adovoda Burrito.
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Wyatt Burp
Member
These are both chile verde but I requested them "wet" with red sauce instead of green on top of the one. Then I chop up and cram habeneros into it.
the ringo kid
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Since I basically live in Northern Mexico there's a Mexican restaurant on almost every street corner and I'm only slightly exaggerating. Here's two chile verde burritos from two different places I went to two weeks apart. That scary lookin' one with the Model 19 tasted a lot better than it looks, but the other one with the Colt was better. I think I'm done for a while. You have good Mexican restuarants in your neck of the woods?
We have some good ones here and some **** ones too. The best of the lot--CHUYs, Del Sol and Hi **--the worst are ANY taquitaria jalisco and ANY acupolco. Lousy food at best from either--VERY lousy attitudes and no service at either. Both those will never see my backside leaving again.
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