Mexican resturaunt questions

[gman51]

I can't do the Mexican hot stuff dinners. It burns my tongue so bad I can't taste anything after that fork full.
I read a story about a guy using the hot sauce in an actual Mexican restaurant. He went to put some hot sauce on his dinner and the waitress told him only use a couple drops because it is very hot. He didn't listen thinking he has had hot sauce before and he likes it hot. He put a lot of drops on his food. His first bite set his whole head on fire. It took a while to put out the fire. The waitress took his dinner and said stupid gringo to him.

 

[Benchrest1]

Living in San Diego we eat a lot of "Baja" Mexican food. Nothing beats a good fish taco or a shrimp burrito.

 

[CCantu357]

Without beans, rice, and tortillas it can hardly be Mexican food. Corn tortillas only please. Charro beans make a good alternative to refried.

Threads like this make me hungry; it is rather early in the morning to be craving carne asada.

 

[OFT II]

The best Mexican food around here comes from the little lunch trailers parked along the side of the road.

Just don't eat at the taco stand next to the dog pound.

 

[Old TexMex]

Mexican menu in US restaurants is all the same, it's just arranged differently.
Fajita is a cut of meat....skirt steak. Who ever heard of "chicken fajitas" ?(well, anyone who's seen a menu in a Mexican restaurant in the US.)

Hard shell taco? Never seen one in Mexico.

A real Mexican food restaurant should have pozole. (at least on Thursdays)

 

[Muss Muggins]

Ours do, but the quality really varies from month to month for some reason at all of them, so much that I gave up ordering it . . .

A real Mexican food restaurant should have pozole. (at least on Thursdays)

 

[rwt1405]

Beef taco, beef enchilada, choice of rice or beens. $4.50 on the lunch special . . .

Sounds the same as in the Philly area, with the exception that ours is almost double the price.......

 

[Muss Muggins]

My wife hates it every time I pull in next to a plywood sign with "Tamales 5 for $5" spray painted on it. I always tell her I'm just supporting the local economy . . .

The best Mexican food around here comes from the little lunch trailers parked along the side of the road.

 

[Capt Steve]

Love Mexican food...

Caj et al...

Fajitas are one of my favorite Keto meals, I just skip the tortillas. No problem with refried beans, not many carbs there as Legumes are your friend. It has been nearly 5 months of going low carb and i am still down 20# and loving it. My sleep Apnea and snoring disappeared like a fart in the wind about 3 months ago. I feel better and have more energy at age 67 than ever before and I owe it all to Caj for his inspiration!

As noted there are lots of regional variations when it comes to Mexican food. grew up in San Diego and spent years working in mainland and Baja Mexico and now have lived in Tucson for 14 years. We spend a lot of time in New Mexico and agree it has some fine Mex food.

If it has ground beef it is not Mexican food, maybe Tex Mex but hamburger won't be found on the menu of a real Mexican restaraunt but you can always go to Taco Bell for the mystery meat.

Try using a Pressure Cooker to turn beef and pork roasts into shredded meat. Only takes about 30 - 45 minutes and all of the fat/grease stays in the PC.
Pressure cooking is an awesome way to cook, fast healthy and 6 kinds of delicious. I used to teach seminars on pressure cooking and authored a long magazine article about ten years ago.

 

[THE PILGRIM]

If you think all Mexican food is the same-
1. You ain't never eat much Mexican Food.
2. Or you ain't paying attention.

 

[Muss Muggins]

You never heard of picadillo?

. . . If it has ground beef it is not Mexican food, maybe Tex Mex but hamburger won't be found on the menu of a real Mexican restaraunt but you can always go to Taco Bell for the mystery meat . . .

 

[Old TexMex]

Ours do, but the quality really varies from month to month for some reason at all of them, so much that I gave up ordering it . . .

Bummer. Good pozole is hard to beat.
Your guys up there are probably from the same area ours are, San Luis Potosi and Queretaro.
The old transport route through Texas to the grain harvests.

 

[THE PILGRIM]

posole?
The only time I ever had it in Texas, I made it.
Never had it until I moved to New Mexico.
Here, it's a traditional winter meal.
It's a meat 'extender' , hominy stew for large families with big appetites and limited resources as the winter rages on.
Traditionally it's made with pork.
The tradition pork is pig feet.
I make it with the cheapest pork I can find, like pork steak.
Bone in seems to add flavor.
Posole is good stuff!
If you like spicy food, you need to try it!

New Mexican Recipes | Posole | New Mexico True

 

[Targets Guy]

I took a year of Spanish in college. Must have slept through all of it. Except the one day my instructor brought in his gun camera film from the Korean War. We got to watch him splash two MiG-15's all over again.

 

[Marshwheeling]

The Mexican food in Minnie keeps getting better as the immigrant population grows. Three things I look for on a menu are pozole, chilaquiles, and tinga de pollo.

 

[soFlaNative]

The best Mexican food around here comes from the little lunch trailers parked along the side of the road.

Or the little guy on the street with the hot empanadas in the Styrofoam cooler, not necessarily Mexican but me no care.

 

[Baggy Wrinkle]

Went to a Mexican "fusion" restaurant with friends a couple of weeks ago in Stillwater, MN. What in blazes is Mexican fusion? It's expensive, with chi chi decor and burritos in bowls. Chips and salsa extra. Give me a break. I would rather go to a strip mall family owned hole in the wall in Eastern Washington orchard country and have the real deal.

 

[dave1918a2]

I thought Speedy Gonzales was a fast mouse on Saturday morning TV comics. In the 60's

 

[THE PILGRIM]

Ever saw a Mexican Fusion Restaurant.
On the other hand, Tex-Mex can be defined as a Fusion cuisine .
Mexican and Texas - SW USA.
When I read the below article, I noticed that our use of Cumin comes not from Mexico but from The Canary Islands.
Some of the early settlers in San Antonio were from the Canary Islands.
One difference between Tex-Mex and Mexican is Tex-Mex uses more cheese than the Mexicans
In spite of the fact that Mexico has a well developed Dairy industry with some unique cheeses and other products different than ours.
New Mexico? It's the Wild Card, different, not true Mexican or Tex-Mex.
Probably because a significant population has lived here for a long time mostly isolated from other areas, including Mexico.

Tex-Mex - Wikipedia

 

[Ματθιας]

I hate to tell you this, but that is bland recipe. No oregano, thyme, tarragon, coriander, and a couple of other spices. Plus, it'll take a lot longer than 90 minutes to cook to get the most flavor out of it. More like four or five hours to simmer with tasting along the way to get the fine tuning of the spices. It takes me the better part of a day.

Leave the fat on, that adds to the flavor. Skim it off the top as it simmers.

If frozen polsole is used, the recipe isn't telling you to boil, rinse/strain and repeat to get that nasty lime off.

posole?
The only time I ever had it in Texas, I made it.
Never had it until I moved to New Mexico.
Here, it's a traditional winter meal.
It's a meat 'extender' , hominy stew for large families with big appetites and limited resources as the winter rages on.
Traditionally it's made with pork.
The tradition pork is pig feet.
I make it with the cheapest pork I can find, like pork steak.
Bone in seems to add flavor.
Posole is good stuff!
If you like spicy food, you need to try it!

New Mexican Recipes | Posole | New Mexico True