Mexican food fetish!

Community Leader
Registered: 04-05-2002
Mexican food fetish!
15
Fri, 04-26-2013 - 3:21pm

Since it came up in the journal below, I love Mexican food, although I probably only eat tex-mex not real mexican.  I would love to have Rick Bayless's high end Mex, too.  So...

1) when you're being totally decadent, what do you like to get?

2) being healthier, what do you do?

3) do you get dessert?

4) do you eat the nachos at the beginning?

5) What do you like to drink?

6) Would you try real Mexican, like taco lingua or other parts?






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Avatar for elc11
Community Leader
Registered: 06-16-1998
Sat, 04-27-2013 - 4:45pm

1) when you're being totally decadent, what do you like to get? At a sit down restaurant Chiles rellenos or sopes, at the taco shop a carne asada burrito

2) being healthier, what do you do? Soft tacos (not fried) of grilled chicken or nopales

3) do you get dessert? usually I'm too full so no, but if I do I get flan

4) do you eat the nachos at the beginning? I might have a few chips with salsa but I prefer to save room for the real food

5) What do you like to drink? Usually water. One place we go has a very good full bar so I might get a margarita there. At the taco shop I love Horchata but usually pass on it for caloric reasons...although if I'm at the taco shop I already threw caution to the wind LOL

6) Would you try real Mexican, like taco lingua or other parts? I love lengua, here I don't usually see it offered in tacos but you can get it as an entree. I've never tried cabeza or the other "weird" body parts, but I've had huitlacoche (corn smut). I'm in San Diego so there's a wide range of Mexican food here from very authentic home cooking type, to Taco Bell. Dh is from Mexico so we never have the Taco Bell type! Recently we were in Baja California and went to a "gourmet" place that served traditional foods with a modern spin. My FIL ordered a "sope"--regular sope is made from the dough used for corn tortillas. His sope was a portobello mushroom, the filling was shredded duck, topped with a sauce made of hibiscus and maybe something else red. It was amazing!

Community Leader
Registered: 04-07-2008
Sat, 04-27-2013 - 9:35pm

1) when you're being totally decadent, what do you like to get? hmmm I'm not much of a Mexican food person so probably something like a supreme burrito

2) being healthier, what do you do? Taco salad with grilled chicken

3) do you get dessert? Fried ice cream if it is available

4) do you eat the nachos at the beginning? The nachos are probably one of the only reasons I ever go Mexican

5) What do you like to drink? Water with lemon

6) Would you try real Mexican, like taco lingua or other parts? Ewwww, I doubt it. I am a total whimp when it comes to hot and spicey and the very thought of eating tongue...ick

Karla
Community Leader
WALKING
EXERCISE and HEALTHY LIVING

iVillage Member
Registered: 03-15-2004
Mon, 04-29-2013 - 9:48am

1) when you're being totally decadent, what do you like to get?

Enchiladas or chiles rellenos.  

2) being healthier, what do you do?

Grilled chicken tacos

3) do you get dessert?

Sometimes.  If I do, it's almost always fried ice cream. 

4) do you eat the nachos at the beginning?

Usually. 

5) What do you like to drink?

Margaritas, on the rocks with salt.  (And plain margaritas... no fancy flavors.  I'm a purist.) 

6) Would you try real Mexican, like taco lingua or other parts?

I would except that I have a phobia of strange meat.  I'm barely a meat eater as it is. 

Community Leader
Registered: 04-05-2002
Mon, 04-29-2013 - 12:40pm

Your post is making my mouth water.  I've avoided chiles rellenos because I know I'd love them and want them frequently.  How did you like the huitlacoche? I love tongue/lengua (thanks--I always spell things in Italian by mistake and while I don't speak Spanish, my son says when I try, it sounds like I'm speaking it w/ an Italian accent) but haven't had Mexican versions of it.  I don't think I'd enjoy certain body parts, not because of the squeamish factor, but the textural factor--intestines, stomach have an odd texture that I don't enjoy.






Community Leader
Registered: 04-05-2002
Mon, 04-29-2013 - 12:47pm

I should probably answer these, too...  The funny thing is I asked but we really don't have good Mexican food here. We have tex-mex, New Mexican mexican, American mex (Chevy's, Chipotle, taco bell, Tippys Tacos) but not real Mexican food.

1) when you're being totally decadent, what do you like to get?

Something w/ refried beans, cheese and sour cream.  Deep fried.

2) being healthier, what do you do?

Vegetables/chicken fajita; posole. I have no idea if posole is healthier but it's hearty enough that a little goes a long way.

3) do you get dessert?

No

4) do you eat the nachos at the beginning?

No--they lock up my jaws.

5) What do you like to drink?

Like Kel, I like margaritas on the rocks, salt on the rim. I'd be happy w/ just the salt. But, I'm not a purist. I prefer lime but can do anything as long as it's not too sweet.

6) Would you try real Mexican, like taco lingua or other parts?

Sure. I'd love a food tour through Mexico, like Anthony Bourdain does. Oh, I'd love Carlos from Les Halles to take me around! He seems to know his way around the food really well there.






Community Leader
Registered: 04-05-2002
Tue, 04-30-2013 - 4:05pm

Could you share your chicken posole recipe?  That sounds like a good dinner and leftovers are great.

It's funny how people are with different animal parts.  I don't eat chicken feet (though that's partially a textural thing) but eat ham hocks and beef feet, or at least around them.  Did you live in Mexico?  I think fried ice cream is an american mexican thing.  It's really good, though!  My husband does his version w/ ice cream wrapped w/ sara lee poundcake, dipped in egg mix and fried. It's so decadent he's only done it twice in our marriage--20 years.






Avatar for elc11
Community Leader
Registered: 06-16-1998
Tue, 04-30-2013 - 4:06pm

When you mentioned stomach it reminded me of menudo....duh...I do eat "tripa" and pata (the foot, well you don't eat it but its there for flavor) in menudo; I think that tripe probably qualifies for unusual  ingredient in some cultures.

My dh doesn't eat any mammals so that's ruled out making traditional menudo at home. I've adapted it to make a "posole blanco" with chicken thighs and hominy which is healthy and low fat if its skimmed well. I have another recipe from Sunset magazine for a red posole with chix thighs, that one is very spicy but really good.

Avatar for elc11
Community Leader
Registered: 06-16-1998
Tue, 04-30-2013 - 4:46pm

My Posole Blanco is one of those recipes without actual measurements, but let me see...

Stock pot of water

12 chicken thighs, skin and fat removed

1 large onion

I whole head garlic

oregano to taste

can of Hominy (I use the giant can because I like a lot of hominy)

Put chix thighs in water and bring to a boil, cook until chicken is tender. Remove chicken into a colander to drain and cool. Meanwhile peel the onion, and wrap onion and head of garlic in some cheesecloth tied well with string (so they cannot fall out). Add onion/garlic to the water and simmer. When chicken is cool enough to handle, remove meat from the bones and set aside. On a sturdy cutting board, crack each bone open with a hammer then wrap the cracked bones in cheesecloth, securing well with string so no bone shards can escape. (This is to cook out the bone marrow for additional flavor and richness, I suppose this could be skipped.) Chop meat into bite size pieces, removing gristle and cartilidge etc. Refrigerate until later.

Allow onion and bones to simmer for a couple of hours. Toss in some crumbled oregano. Stir occasionally and press on onion to release the cooked juices.  

Remove bag of bones. Lift bag of onion and press out as much liquid as possible, and discard. Drain the canned hominy and add to pot. Add chopped chicken and salt to taste. Simmer until heated through or longer. (the longer it simmers the more flavor). If possible skim visible fat before serving. After the soup has been refrigerated it will be easy to skim the congealed fat but a lot of the oregano will be in the removed fat, so you might want to add more oregano when reheating.

The traditional condiments are chopped cilantro leaves, minced fresh onion, dried Chile Pequin, thinly sliced radishes, and lime wedges. Possibly finely shredded cabbage? We don't serve that. Set them at the table for each diner to garnish as desired. Serve the soup in a large bowl. The chile, if desired, is dropped into the bowl and smashed against the side with the back of a spoon to break it up. Bottled hot sauce can be used instead, or skip the chile if you don't want any spiciness.

It is served with warm corn tortillas or Bolillos. We use the bolillos, which are kind of a dense french roll. 

Community Leader
Registered: 04-05-2002
Tue, 04-30-2013 - 5:33pm

Thanks!  That first part is how I make chicken stock, especially for things like soups, pot pie, etc.  But, I've never tied it in cheesecloth. That would make it so much easier and give me a cleaner stock. I can't wait to give this a try.  If I can't find chile pequin, is there a grocery store chile that would be close to it?  Would chipotle be way off?






iVillage Member
Registered: 05-08-2006
Tue, 04-30-2013 - 7:29pm
I am not big on Mexican food...I don't care for the taste of chili powder..but I am eating out tonight and I just ordered nachos...more like bar food than Mexican though. I actually had nachos with a group one night lasr week and for lunch on Sunday...the lunch ones were great, almost like a salad with grilled chicken on top of the nachos...and I did make a 'taco pie' last week - I used noodles for the 'crust', I thought I had rice but I didn't, then the beef mix I make for tacos on top, then sliced tomatoes, then cheese. It came out great, but could probably have been spicier...

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