I have many workers on my construction job site that are Mexican and usually someone will bring a beat up old microwave and someone else brings an ice chest full of tacos that their wife made. They are on a soft tortilla and filled with beef or chicken and typically are delicious, and they will either drink a Coke in the old greenish glass Mexican pop bottle or a can of Mexican fruit juice. Their home made tamales are excellent also, but I don't know how they are able to eat the same thing every day.
Mexican resturaunt questions
- Thread starter CAJUNLAWYER
- Start date
Ivan the Butcher
Member
The 2 Mexican I frequent in Columbus were actually taken over by REAL MEXICANS! In one, no English is understood, in the other only the boss speaks English.
My wife and I stopped after Church one Sunday, in the Non-English shop and the Menu is on a chalk board and changes daily. I know how to order the things I like and say please & thank you. I had no idea what to do about my wife. The waiter said #2 was "feeesh", my wife smiled and said she never met a fish she didn't like! It came out on a bed of lettuce, and was one large mostly whole deep fried fish. (with eyeballs!) I ask her how her meal was, She said to leave her alone as she and her fish were in heaven! One of the customers laughed, and said something to our waiter, her ran in the kitchen and brought back a nice platter of other fish dishes. She enjoyed them all. The 2 of us were stuffed and the bill was small. A very good time for one and all.
That restaurant opened at 11 AM and would be mostly empty until around 3PM, the was packed with all manner of very hard working men. It cleared out around 5PM got busy again around 9PM. The parking lot would be full of Ford vans and Pick-ups at lunch and older 4 door cars in the evening. I stayed away when busy and ate there when slow, we all got along great!
Ivan
My wife and I stopped after Church one Sunday, in the Non-English shop and the Menu is on a chalk board and changes daily. I know how to order the things I like and say please & thank you. I had no idea what to do about my wife. The waiter said #2 was "feeesh", my wife smiled and said she never met a fish she didn't like! It came out on a bed of lettuce, and was one large mostly whole deep fried fish. (with eyeballs!) I ask her how her meal was, She said to leave her alone as she and her fish were in heaven! One of the customers laughed, and said something to our waiter, her ran in the kitchen and brought back a nice platter of other fish dishes. She enjoyed them all. The 2 of us were stuffed and the bill was small. A very good time for one and all.
That restaurant opened at 11 AM and would be mostly empty until around 3PM, the was packed with all manner of very hard working men. It cleared out around 5PM got busy again around 9PM. The parking lot would be full of Ford vans and Pick-ups at lunch and older 4 door cars in the evening. I stayed away when busy and ate there when slow, we all got along great!
Ivan
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nicky4968
Member
San Luis Valley has great Mexican food.
In Walsenburg, over the hill from the Valley, the ladies at the Apostolic Church make the best tamales.
In Walsenburg, over the hill from the Valley, the ladies at the Apostolic Church make the best tamales.
I had pretty good Mexican food at an old truck stop in Albuquerque 25 years ago.
bulletslap
Member
I believe crispy taco shells were invented in Tyler Texas.
Used to be a local place that served their (LARGE) tacos in corn tortilla "bowls." Very thin and very crisp, they were always tasty. Chain Mexican food places aren't usually very good. The small family owned places have the best food. My favorite has a very extensive menu. Been going there for 15 years, and still haven't tried everything.
I always enjoy a good green chile burrito smothered in queso. Heaven on a plate. Oh my.
I always enjoy a good green chile burrito smothered in queso. Heaven on a plate. Oh my.
Ole Joe Clark
Absent Comrade
Yep, me too. I have recently learned that Taco Bell is NOT the Mexican phone company.
Have a blessed day,
Leon
"Molcajete!" A dish I discovered in a little restaurant in Plattsmouth, Nebraska. I don't know how "Mexican" it is but the Guatemalans I talked with seemed to recognize the word. All it is is stuff to put fajitas together with. But it comes with beans and rice and man is it steaming hot when they bring it to the table!
Sistema1927
US Veteran
I typically make Posole for Christmas Eve when we have the family over after church. My recipe is so secret, I can't remember it from year to year, and end up making it a bit differently each time.
Serve it along with tamales. I don't make the tamales, but there are several places here that make excellent ones. Just make sure to steam them (microwave = no no) and don't pull a Gerald Ford. (Extra Credit for those who know what I mean here without Googling it.)
Serve it along with tamales. I don't make the tamales, but there are several places here that make excellent ones. Just make sure to steam them (microwave = no no) and don't pull a Gerald Ford. (Extra Credit for those who know what I mean here without Googling it.)
bulletslap
Member
My Tex-mex Son-in-Law makes the best damn cheese enchiladas I have ever had, his secret ingredients are Velveeta and Wolf Brand Chili. He says that is how his Mama made them.
Around these parts Picadillo is shredded beef and hamburger is "ground beef" on the menu of every mexican restaurant here.
I am fortunate that the best one in the area is less than 1/2 a mile from my house. Before I practiced restraint it added to my girth considerably.
I am with caj, beef fajitas, no tortillas and no cheeps with salsa and forego the retried beans. I haven't eaten rice in so long I forgot why I don't like it. OH yea it has the same flavor as paper.
The other way to go for Keto is the Carne Asada minus all the other stuff.
AZretired
Member
That's true most of the Mexican families running restaurants in New Mexico have lived here since at least the 1800's and would probably take offense at the term.
Also I googled Picadillo and it appears to be traditionally a Cuban or Latin America dish, not Mexican. I will agree with others I have never seen hamburger served at any Mexican restaurant. Although I do use it myself when we make burritos or tacos at home.
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AZretired
Member
Ματθιας;140508591 said:
I agree that dried or frozen posole (hominy) can take several hours to fully but that recipe is not bland as long as the Jalapenos are hot enough. Around here we use green jalapenos not red then add onion and garlic. Nothing else is needed.
I had pozole for lunch the other day at a place in my neighborhood I hadn't tried before. It was nicely presented and looked wonderful. It was a red pozole with pork. The texture was good, meat tender and falling apart, the hominy firm.
Unfortunately, it didn't have a lot of flavor. I added salt and hot sauce, but it was really missing some other spices, most notably cumin. I will try it again. It might have just been me. But first I have to try their chilaquiles.
Unfortunately, it didn't have a lot of flavor. I added salt and hot sauce, but it was really missing some other spices, most notably cumin. I will try it again. It might have just been me. But first I have to try their chilaquiles.
So which one of our examples is more likely to have recently cooked and dined in Mexico?
The reason I travel with my computer bag full of granola bars and cheese crackers? In case the admin tasked with ordering food for the working lunch orders that disgusting, nasty, foul tasting swill known as Mexican food, and schedule wont allow me to go to McDonalds or the local gas station for a dried out hot dog.
Agree. It's best called Mexican American food. Similar in the USA to the awful Chinese food which is not eaten by Chinese. In China the only place you'll find it is at enterprising hotel restaurants catering to American tastes where it's called Chinese American food !
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mr-mom
SWCA Member, Absent Comrade
I have cooked since childhood, taught by my Mother and Grandmother. I was always told that the secret ingredient used by those two, which made their preparations delicious, was "Love". I keep a sprinkle can next to the stove so marked.
Dave
SWCA #2778
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Sistema1927
US Veteran
And many of them, especially north of Santa Fe, have been here since the 17th century. They will be quick to tell you that they are Spanish, and not Mexican. Add to that the intriguing story of crypto-Jews who fled the Inquisition, and settled at the far reaches of New Spain in order to avoid persecution. New Mexico Jewish Historical Society | Crypto-Jews
I love living in New Mexico for its history and heritage, not so much for its politics.
Chilaquiles is the truck drivers breakfast! It'll stay with you all day. A favorite of mine, but I don't get it often.
