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Old 13th May 2013, 01:27 AM   #1721
SY is offline SY  United States
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Originally Posted by qusp View Post
looks great SY, any chance of a recipe for the Tortillas? or is it a secret?
Just masa harina and water. She uses a tortilla press to form them, then heats them on a dry cast iron griddle until they get some brown spots. I fry them in olive oil before using in the huevos rancheros.
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Old 13th May 2013, 02:23 AM   #1722
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Jacco, I like to do that and use the frozen cubes or blocks as the base for drinks. That Margarita machine of ours is used most every day, one way or another.
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Old 13th May 2013, 03:43 AM   #1723
nezbleu is offline nezbleu  Canada
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...so I made some salsa and frijoles and...
I can't stop giggling every time I see "frijoles", ever since I saw the sign for this place in Maine: http://farm5.static.flickr.com/4098/...9eb6cd3ee6.jpg
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Old 13th May 2013, 03:46 AM   #1724
nezbleu is offline nezbleu  Canada
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This mob - Ice Cream, Gelati & Sorbet Colin James Fine Foods - do pretty good icecream/gelati/sorbet - makes visiting my wife's family that live at Maleny a bit less painful

A bit out of the way for regular purchases though ..
Nice. My favourite local source of gelato is these guys: Fox Hill Cheese House - Cheese, Bottled Milk, Gelato, and Natural Yogurt
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Old 13th May 2013, 09:11 AM   #1725
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No one laughs at my frijoles and lives to tell the tale.

Surprisingly (for me at least), Chicago has a large Mexican presence; up in the far northern suburbs where we live, there's an amazing amount of authentic food and first-rate ingredients. No El El signs.
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Old 13th May 2013, 10:53 AM   #1726
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Mexican has not been well represented in Australia in general, most is themepark cliche chili beef and beans style stuff with no real depth of flavor and lack-luster salsas where every dish has the same boring, predictable menu, flavor profile and mushy texture. all served in establishments that house tired Mexican caricatures that sometimes extends to the staff uniforms, sombreros and cheap tequila

its a pity, because done well its great food with attitude, fresh flavors and texture. the use of limes, smoked chili peppers, slow-cooked beef, white con tortillas, chocolate and spice, with fresh salsas etc can be great.

Last edited by qusp; 13th May 2013 at 10:59 AM.
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Old 13th May 2013, 12:33 PM   #1727
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Indeed, and like all great cuisines, it varies markedly from region to region. It pains me to see sauces like "mole" reduced to generica- there are so many kinds of moles, and every chef has his/her own variations. Same with something simple like huevos rancheros. My version resembles something you'd get in Oaxaca, but nothing like you'd get in Mexico City or Texas.

Speaking of which, there's migas, a great egg dish that is not known outside of central Texas.
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Old 13th May 2013, 02:10 PM   #1728
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Last year I worked with a software developer from Melbourne and he was extremely eager to try Texas barbecue and Tex-Mex.

SY, good to know the batos are taking care of your pantry needs. Fajitas were also relatively unknown, even in Austin, in the early 80's. Back then it was considered trash meat and was under the radar, except to poor Mexican families. My father grew up eating fajita meat from time to time. It was a luxury coming from a family of South Texas cotton pickers.

I guess that is the reason for his continued good health at 76. His family had to survive on lots of fresh veggies and fruits.

Making corn tortillas is straightforward and anyone should give it a try. The results are really good! Migas...mmmmmmmmmmmm
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Old 13th May 2013, 02:22 PM   #1729
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Speaking of which, there's migas, a great egg dish that is not known outside of central Texas.
I was a little confused by your comment so I thought I best look it up. What do you know...

Migas - Wikipedia, the free encyclopedia
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Old 13th May 2013, 02:35 PM   #1730
sonidos is offline sonidos  United States
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Cal -

It is a popular dish on Saturdays and Sundays around Austin as a great way to cure that hangover!

There is another great Mexican hangover cure, but much less popular and SY wouldn't touch it, I know that.
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