Awesome Snack Food
After years in Mexico we have discovered a lot of different foods. Some you need to acquire a taste. Others are addictive. Here is one that is not advertised and not available in every Super. Called ...
Forum Discussion
The best of any Mexican food comes from la cocina del rancho.
Fresh, labor intensive, El sazon de la cocinera (the chef's taste) brings things like cafe de la olla, chilaquiles con pollo, and chorizo come alive.
A person has not lived until they have feasted on authentic tortillas. Direct from the milpa (corn field) with soaking, drying, grinding, patted by hand and cooked over a smoking hardwood fire on a comal de barro (a pottery flat plate). Comparing the real McCoy to YUCK packaged tortillas, is like comparing fresh farmhouse bread right out of the oven to Wonder Bread (Bimbo). For a vague idea, ask for a regionally produced TOSTADA. Compare it's taste to machine made totopos (tortilla chips).
I am spoiled. Brenda is a master cook and so is tia Andrea our neighbor on the beach. I've got chorizo zeroed in from the lady in tianguis on Sundays. She has the best queso de rancho around. Same for chicken. My hens are free range and the eggs have orange not yellow yolks. When cracked into a frying pan the yolks stand up almost separate from the white.
It's a shame most visitors collect and tourist restaurants where between themselves and the restaurant staff, they are convinced any dish is not complete unless it is swimming in melted cheese. About as authentic as a USA fast food chain "burrrrrrrito"
When tired of tacos and enchiladas, Mexico is home to many Lebanese and Chinese. Their respective dishes tend to be much more authentic than anything found outside of Chinatown, or Lebanese enclaves in a few US cities.
Fresh, labor intensive, El sazon de la cocinera (the chef's taste) brings things like cafe de la olla, chilaquiles con pollo, and chorizo come alive.
A person has not lived until they have feasted on authentic tortillas. Direct from the milpa (corn field) with soaking, drying, grinding, patted by hand and cooked over a smoking hardwood fire on a comal de barro (a pottery flat plate). Comparing the real McCoy to YUCK packaged tortillas, is like comparing fresh farmhouse bread right out of the oven to Wonder Bread (Bimbo). For a vague idea, ask for a regionally produced TOSTADA. Compare it's taste to machine made totopos (tortilla chips).
I am spoiled. Brenda is a master cook and so is tia Andrea our neighbor on the beach. I've got chorizo zeroed in from the lady in tianguis on Sundays. She has the best queso de rancho around. Same for chicken. My hens are free range and the eggs have orange not yellow yolks. When cracked into a frying pan the yolks stand up almost separate from the white.
It's a shame most visitors collect and tourist restaurants where between themselves and the restaurant staff, they are convinced any dish is not complete unless it is swimming in melted cheese. About as authentic as a USA fast food chain "burrrrrrrito"
When tired of tacos and enchiladas, Mexico is home to many Lebanese and Chinese. Their respective dishes tend to be much more authentic than anything found outside of Chinatown, or Lebanese enclaves in a few US cities.
