/ck/ - Food & Cooking

[Anonymous No.17649378]

What are your favorite authentic Mexican dishes?
How do you think Mexican cuisine compares to others in terms of quality?
Personality it's one of my favorites, but it loses points for lack of vegetables and being very street food oriented IMO

[Anonymous No.17649388]

>>17649378
>birria
>green chili pork
>menudo
>pazole
>queso fresco soup
>slow cookes chipotle shreded beef
>grilled corn
I can't pick one to be honest.

[Anonymous No.17649393]

>>17649388
I want to try the green pozole, it looks tasty

[Anonymous No.17649399]

Burrito supreme

[Anonymous No.17649407]

I feel like 90% of the attention on Mexican food (at least what I see on youtube) is street food, as opposed to countries like China or Italy where there's emphasis on varying levels of the country's cuisine

[Anonymous No.17649424]

>>17649407
Its all on the street food. I dont even know what higher cuisine in mexico even is or if it has it.

[Anonymous No.17649426]

>>17649424
There is haute cuisine in Mexico but I'm not sure if they have a lot of "mid range" cuisine, if that makes sense

[Anonymous No.17649439]

>>17649426
It does. Some places just have low cuisine just because of development so it makes sense.

[Anonymous No.17649462]

>>17649424
>>17649407
there's so many non streetfoods. streetfood wasn't abundant in Mexico until the early 1900's
>>17649424
pink mole, proper chile en nogada, bluefin tuna tiradito, quail in walnut sauce etc etc

[Anonymous No.17649468]

>>17649462
what about "mid range" stuff?
Like fancier than taco trucks but less fancy than haute cuisine

[Anonymous No.17649476]

nigger modelo

[Anonymous No.17649497]

>>17649407
At least online, most of the producers of that content are connected to the US somehow, meaning they come from immigrant families. So its the food of their socioeconomic status

[Anonymous No.17649501]

>>17649388
>menudo
so close to a perfect list

[Anonymous No.17649645]

I think tortas are even better than tacos

[Anonymous No.17649676]

>>17649424
Chili verde pork is a pain in the ass to make, but by far my absolute favorite dish. Usually it'll take about 3-4 hours to make with an instant pot, but the way my mom used to make it, I'd see her start cooking after she got home from work and then we'd be eating it the next night.
It depends on what the dish is, but there are numerous dishes that simply can not be made as fast food without huge quality drops in being reheated for serving.

[Anonymous No.17649679]

>>17649645
Tortas are a weird mexican style burger perfect for drunk eating but not something I partake in regularly.

[Anonymous No.17649705]

>>17649378
A street taco with extra tape work.

[Anonymous No.17649721]

I'm saying it because nobody else has the balls to

TORTILLAS FUCKING SUCK!!!!

TORTILLAS ARE THE WORST FORM OF BREAD!!!

NAAN JUST DOES IT BETTER!!!

That's all.

[Anonymous No.17649724]

>>17649721
Pita bread too, and flatbread and roti and god there are so many good types of thin bread that aren't tortillas

[Anonymous No.17649729]

>>17649721
Nah, naan is too thick to deliver a proper heavy burrito without being too filling because the fucking naan was too heavy to finish.

[Anonymous No.17649765]

>>17649721
>tranime

[Anonymous No.17649817]

>>17649676
care to drop a recipe?

[Anonymous No.17649866]

>>17649817
Sure.

Salsa Verde:
1pound tomatillos, husked and rinsed
2pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
2jalapeño peppers, halved and stemmed
½ cupcilantro leaves and stems
1 teaspoon kosher salt

Chili
4pounds pork shoulder, cut into 1½-inch cubes
2 teaspoons Kosher salt
1 tablespoonvegetable oil
1large onion, diced
½ teaspoonKosher salt
4cloves garlic, crushed
1 tablespoonground cumin
1 tablespoonground coriander
1 tablespoondried oregano
1 cupchicken stock
Juice of1lime
Salt and pepper

[Anonymous No.17649878]

>>17649866
INSTRUCTIONS
Homemade Salsa Verde:Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on arimmed baking sheet. Put the baking sheet 6 inches below a broiler and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth.

Brown the pork:Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. Brown the pork in two to three batches

Saute the aromatics and toast the spices:There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic & spices, about one minute, then stir into the onions.

Pressure cook the chili for 30 minutes with a Natural Release:Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 min. Natural release for 20 min.
Add lime juice and wala.
Serve with tortilla, chips all the usual stuff, no wrong way to eat this

[Anonymous No.17649894]

>>17649378
pozole
chiles rellenos
tacos de lengua
tortas de milanesa con salchichas

[Anonymous No.17649897]

>>17649894
and when im cold
caldo de res

[Anonymous No.17649899]

>>17649878
One thing to note, with my instant pot, I've had to add about an additional cup of broth or I get a burn warning. You don't want to add too much to make it soupy but just enough to get rid of the burn warning. This can all be avoided if you have the time to cook over open flame for 5-8 hours on a medium flame to achieve the same results. The results are still almost identical either way

[Anonymous No.17650842]

>>17649468
I would say comida corrida like vermicelli soup, meatballs in a chipotle sauce, pork shank cooked in a oven, budin azteca tons of seafood dishes etc etc

[Anonymous No.17650870]

>>17649378
>How do you think Mexican cuisine compares to others in terms of quality?

Is the most racist thread in /ck/ someone should report this thread so op can learn some discipline with his /ban/

[Anonymous No.17651177]

>>17650842
Is that well represented in restaurants?

[Anonymous No.17651278]

Mexicans are pretty based. I think all the illegals from other central American countries are making them all look bad which is unfortunate.
For me, it's molletes

[Anonymous No.17651290]

>>17649407
Cause that's where people go

[Anonymous No.17651545]

one (1) negress modelo and a taco de chicharron with a lot of leaves of that tasty green plant gringos think is a table decoration

[Anonymous No.17651627]

>>17651545
Cringe

[Anonymous No.17651910]

>>17649378
I tried tacos once, and they were awful. A terrible design for a foodstuff, they are vertical, meaning you have to turn your head sideways to eat it, and the shell crumbles in your hands turning into a mess. The ground beef just tastes like cumin, and nothing else, and the cold shredded cheese would be much better melted. I don't know why people rave about it, I'll bet it's just because Americans have such shite food that anything with spices is mindblowing to them.

[Anonymous No.17651987]

>>17651910
you got baitef

[Anonymous No.17652336]

for me, it's chile relleno and chilaquiles
t. white devil

[Anonymous No.17653013]

Bump

[Anonymous No.17653081]

I'm not sure if it's authentic, but I love Chile Relleno. It's my go to, IF the restaurant makes it. About 1/3 of them do. I liked it so much I learned to make it myself and it's rather labor intensive, so I understand why restaurants might avoid it.

[Anonymous No.17653112]

>>17649378
dos tacos autenticos from Jack In The Crack

[Anonymous No.17653255]

Authenticity is a meme. If REAL mexican food was good, we’d eat it. It’s not, so we don’t. Just like how all the weird Asian shit gets left at customs and we just get Rice and chicken dishes.

[Anonymous No.17653449]

>>17649378
Authentic Mexican food will almost kill you 95% of the time. Places actually in Mexico that arent operated by American trained chefs are cooking spoiled rat meat in restaurants with sanitary standards that would make a US Chinese buffet blush. "Authentic" Mexican food only works in the US because there is at least a modicum of food safety standards applied

[Anonymous No.17653787]

>>17653255
what are you talking about? Real Mexican food is becoming more and more popular

[Anonymous No.17654000]

>>17649894
>taco de lengua
basado

[Anonymous No.17654014]

>>17651278
most people that end up dealing with central fags end up disliking them and become borderline racist, which makes sense because all of those assholes claim "muh lack of opportunities" then act all humble to get free shit and the moment they are denied entry to the US and end up plaguing the streets of the north then mexicans are the bad guys for not wanting to deal with those defects

[Anonymous No.17654087]

>>17653255
mexican food is literally more demanding than ever retard

[Anonymous No.17654092]

>>17654087
yeah even here in NYC it's super popular now

[Anonymous No.17654093]

>>17651177
yes

[Anonymous No.17654204]

>>17654092
Do they have actual Mexican food in NYC cause whenever I see a New Yorker post pics of their "Mexican" food its a "Taco" on a fucking burrito tortilla with nothing that belongs on a taco as an ingredient

[Anonymous No.17654214]

>>17654204
Absolutely
https://www.google.com/maps/search/mexican+food/@40.7015674,-73.9162577,17z/data=!3m1!4b1

Look at all the Mexican restaurants in a small radius, they're the kind that serve al pastor tacos, tortas, huaraches, etc.

[Anonymous No.17654622]

>>17649378
>adobada tacos
>pozole
>birria
>huaraches
and i absolutely ADORE chilaquiles, they're like nachos but better.

[Anonymous No.17654639]

>>17654622
yeah chilaquiles are the fucking best. I used to make these chicken tinga chilaquiles that got all the mexicans horny

[Anonymous No.17654640]

>>17653449
t. never left the US

[Anonymous No.17655868]

>>17654622
Pozole is so good

[Anonymous No.17655934]

>>17649388
menudo is disgusting tho, dont eat cow shit please

[Anonymous No.17655964]

>>17655868
not only are you a pussy, but a dumbass too

[Anonymous No.17656173]

Gordito crunch

[Anonymous No.17656634]

>>17655964
No u

[Anonymous No.17656933]

can't believe this hasn't been posted yet, every other 'Mexican' food here sounds disgusting, I stick with original.

[Anonymous No.17656951]

>>17649378
Beef tostadas from the local mexican diner/market.

[Anonymous No.17657265]

Mexican seafood is so good

[Anonymous No.17658112]

>>17657265
Ceviche is one of my all time favorites on a tostada shell. Stupid easy to make too

[Anonymous No.17658261]

>>17658112
I especially love especial ceviche tostadas

[Anonymous No.17658420]

>>17649378
nachos

[Anonymous No.17658538]

>>17656933
taco bell is "south of the boarder" food meaning it's american food

[Anonymous No.17658564]

>>17649378
taco

[Anonymous No.17658598]

>>17649388
>>17649894
>>17649897
>>17652336
>>17654622
>>17657265
>>17653081
God tier options

>>17649399
>>17653112
>>17656173
>>17656933
>>17658420
>>17658564
Based retards

[Anonymous No.17658612]

>>17649721
Corn tortilla has a unique flavor and aroma that contributes to the taco experience.

[Anonymous No.17658647]

>>17655934
Fuk u

[Anonymous No.17658650]

Authentic? Isn’t 90% of their foods a derivative of European foods