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.
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.
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/4098/4932382953_9eb6cd3ee6.jpg
Nice. My favourite local source of gelato is these guys: Fox Hill Cheese House - Cheese, Bottled Milk, Gelato, and Natural Yogurt
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.
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.
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.
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.
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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.
Speaking of which, there's migas, a great egg dish that is not known outside of central Texas.
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
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
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
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.
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.
Our Mexican neighbors are from Chicago, and are planning to move back this summer. The mother doesn't speak English, but does like to cook. We get tamales with fresh salsa on a semi-regular basis, and just a couple of days ago she offered me a plate of enchiladas rojas with fried potatoes on the side. Good stuff!
Yes, menudo isn't popular at this house.
Yes, menudo isn't popular at this house.
Yes it looks much better than the traditional one (Portugese) I am more accustomed to. Wiki has opened my eyes.
My friends just use stale bread, tomato and something green and leafy, often another leftover kind of thing. I've never made it so I don't know. Maybe I will try the Tex-Mex one.
Dude,
No worries. I'll pack some kolaches, Lee Barber, and some migas in my suitcase for you! 😉
No worries. I'll pack some kolaches, Lee Barber, and some migas in my suitcase for you! 😉
I had a dairy industry text book on the science and chemistry of ice cream. Back in the 40's and 50's the general ingredients were quite high quality. Proper freezing and ripening required quite a bit of quality control, to get the perfect melting resistance and mouth feel (going from frozen directly to perfect creamy liquid in the mouth).
Madeline Kamman's "velour glace" used 32 egg yolks to a quart of heavy cream. BTW restaurants here are forbidden to use any raw milk ingredients (except cheese aged > 60days).
Confusion and hilarity if you travel to Spain, Central America, and South America.
Examples -
serrano (Mexico) - type of pepper, hotter than jalapeño
serrano (Peru) - derogatory term for one who comes from the mountains
escabeche (Mexico) - jalapeños, pickled with onions and carrots
escabeche (Peru) - pickled vegetables with chicken
Or something as simple as "tortilla."
Tortilla (Spain)- baked or fried potatoes and eggs
Tortilla (Mexico)- Flatbread made from flour or limed corn.
Tortilla (Spain)- baked or fried potatoes and eggs
Tortilla (Mexico)- Flatbread made from flour or limed corn.
Ah, but the name refers more to the preparation than the ingredients. (torta-illa)
Similar to pie.
Pudding is more confusing, imo.
Similar to pie.
Pudding is more confusing, imo.
for sure, your mole example reminds me somewhat of paella and how the same 'basic' dish can be so regional and also personal. re Mexican, it is starting to change a bit, Sydney and Melbourne are starting to pick up some more interesting Mexican, but it hasnt really extended up here as yet. I'm keen to explore it some more though. any sites I might do some research?
In general we dont have a large Mexican immigrant population here in Australia, unlike Thai, Vietnamese, Malay, Chinese, Italian, Greek, Indian (another victim of generica in general) and Slavic
you guys have got me hyped for Mexican next weekend. Any suggestions for winter warmers, or slow cookers I can have bubbling in the background while entertaining?
Texas BBQ, yep, i'd be very keen, I do a sticky Pork ribs, with chili, garlic and cocacola 😀 scrummy.
OK so more sweet and tangy stuff, I had some friends over for coffee this arvo and Mum, who loves her cakes but has been warned off too much wheat, so here we have a Polenta, Almond meal and semidried blueberry, Citrus syrup cake. This was followed by the 2nd batch of pineapple, mint, lime, ginger, palm sugar sorbet. I caramalised the palm sugar, which adds some more depth, but does take away from the vibrant yellow colour some.
It was a great spoil for the syrup cake though, to freshen the pallet. after being all dairied out on the last lot of OTT icecream, I didnt feel like serving with cream.
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Yes there are numerous examples, including ones that make boys snicker and girls blush.
Four-letter word - Wikipedia, the free encyclopedia