All anybody had to do was Google Speedy Gonzales Mexican Menu or some such. They's several nice pictures on Fiesta Ware . . .
Mexican resturaunt questions
- Thread starter CAJUNLAWYER
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DeathGrip
US Veteran
Not to be confused with Lu-ray.
Alpo
Member
Speedy Gonzalez with rice?
I don thin so. With or without arroz, I don eat no raton.
I don thin so. With or without arroz, I don eat no raton.
Exactly the same in Georgia except for the price....
31FordA
Member
My Spanish skills are just about non-existent. When interviewing a defendant from south of the border one time I couldn't remember what "name" was in Spanish so I asked him "que es you...um, namo?". Guess it was close enough, he gave me his name.
As my wonderfully patient high school Spanish teacher, Sister Rosaire, told my parents "Francis speaks the language so well, it's a pity he has no idea what any of it means".
As my wonderfully patient high school Spanish teacher, Sister Rosaire, told my parents "Francis speaks the language so well, it's a pity he has no idea what any of it means".
gregintenn
Member
The best Mexican food around here comes from the little lunch trailers parked along the side of the road.
BigBill
Absent Comrade
I like Mexican food, can't spell it but it tastes and eats good. Plus there tequila has the real worm in it. Lol
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THE PILGRIM
Member
So tequila is a type of mezcal, but mezcal is not tequila, and only mezcal has worms. According to Anthony Dias Blue's Complete Book of Spirits, that "worm" is actually a larva from one of two types of moths, known as maguey worms, that live on the agave plant.
There are a number of different Agave Plants, But only one is used in Tequila, the Blue Agave.
There are a number of different Agave Plants, But only one is used in Tequila, the Blue Agave.
Ματθιας;140507702 said:
Your Dad put something in his cooking that didn't make it to the recipe box. Mom had a special ingredient she put in everything. You can't buy it in stores. I know this because I can't duplicate anything she made, even though I have many of the recipes. There's something missing. She made chicken and dumplings I can taste even today. I've never even attempted to make that dish, because I WILL fail and destroy the memory. Your Dad and my Mom may have gone to the same cooking school.
Texas Star
US Veteran
For what it's worth, some guy on another gun board uses that Speedy Gonzales cartoon mouse as his avatar.
Never heard the name applied to food before. But if they offer rice OR beans, not both, I 'd pay extra for whichever they don't supply. That's pretty cheap, offering just one or the other.
BTW, Pollo a la Parilla means Chicken from the grill. Often the best choice on their menu.
I like both flour and corn tortillas, but think the corn ones are what the Spaniards found the Mexicans making when they arrived, in 1519.
Here, El Fenix is one of the more popular Mexican chain restaurants. I used to eat a lot at Casa Rosa, but they renamed it and changed the menu. Hard now to avoid jalapenos, to which I'm literally deathly allergic.
I was amused that they called it Casa Rosa (Pink House), because that's also the Presidential palace in Argentina, and all the Argies I've met disliked Mexico.
Mexican beers are often pretty good, but I've usually preferred Sangria, a wine punch. Yago is a popular commercial example.
Never heard the name applied to food before. But if they offer rice OR beans, not both, I 'd pay extra for whichever they don't supply. That's pretty cheap, offering just one or the other.
BTW, Pollo a la Parilla means Chicken from the grill. Often the best choice on their menu.
I like both flour and corn tortillas, but think the corn ones are what the Spaniards found the Mexicans making when they arrived, in 1519.
Here, El Fenix is one of the more popular Mexican chain restaurants. I used to eat a lot at Casa Rosa, but they renamed it and changed the menu. Hard now to avoid jalapenos, to which I'm literally deathly allergic.
I was amused that they called it Casa Rosa (Pink House), because that's also the Presidential palace in Argentina, and all the Argies I've met disliked Mexico.
Mexican beers are often pretty good, but I've usually preferred Sangria, a wine punch. Yago is a popular commercial example.
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gman51
Member
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.
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.
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Benchrest1
Member
Living in San Diego we eat a lot of "Baja" Mexican food. Nothing beats a good fish taco or a shrimp burrito.
CCantu357
Member
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.
Threads like this make me hungry; it is rather early in the morning to be craving carne asada.
OFT II
US Veteran
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)
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)
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 . . .
Sounds the same as in the Philly area, with the exception that ours is almost double the price.......
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 . . .
Capt Steve
US Veteran
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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.
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
Member
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.
1. You ain't never eat much Mexican Food.
2. Or you ain't paying attention.
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
Member
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
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
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Targets Guy
US Veteran
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.
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.
Or the little guy on the street with the hot empanadas in the Styrofoam cooler, not necessarily Mexican but me no care.
Baggy Wrinkle
Member
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.
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I thought Speedy Gonzales was a fast mouse on Saturday morning TV comics. In the 60's
THE PILGRIM
Member
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
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
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.
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.
