Mexican food thread

[Anonymous No.6562800]

Haven't seen one in a while so lets discuss the greatest cuisine on earth.

pic related

an underrated chile

[Anonymous No.6562816]

obligatory first dish.

The mother of all Mexican dishes. If you haven't tried this then you don't know shit about Mexican

[Anonymous No.6562825]

>>6562816
aww yee

[Anonymous No.6562842]

>>6562800
>lets discuss the greatest cuisine on earth
Far too proud a thread .... no thanks as it is inaccurate
I would consider mexican to among the greatest cuisines just not the greatest

[Anonymous No.6562850]

seven seas soup

[Anonymous No.6562876]

[Anonymous No.6562885]

escabeche yucatan style

[Anonymous No.6562893]

ceviche tostadas

[Anonymous No.6562901]

>>6562816
We have Vegemite Chicken in Australia too.

[Anonymous No.6562903]

mexican bread pudding is pretty underrated. Don't see it much in Mexican restaurants. Guess its a holiday occasion dish , but beats flananyday

[Anonymous No.6562975]

>>6562903
>but beats flan anyday
chocoflan is god tier tho

[Anonymous No.6563172]

>>6562975
Taste good actually, but too hard to make.

here's another goat dessert tho

[Anonymous No.6563355]

>>6562903
it's pretty nasty

[Anonymous No.6563358]

>>6562842
and thats why you're a stupid fucking bird. fuck you. mexican is goat.

[Anonymous No.6563424]

Mexican guy here, any questions?

[Anonymous No.6563430]

>>6562903
This is typically served in Lent

[Anonymous No.6563442]

>>6563424
Thin flour tortillas or thick flour tortillas?

[Anonymous No.6563450]

>>6563442
Thin flour tortillas for regular eating, homemade of course. Thick if I want to eat them with cajeta

[Anonymous No.6563798]

>>6563450
What is your favorite filling/stew when eating quesadillas?

[Anonymous No.6564180]

>>6563798
Picadillo all the way, mushrooms with cheese come at a a close second.

[Anonymous No.6564204]

>>6564180
You ever tried huitlacoche? Is it worth seeking for

[Anonymous No.6564211]

menudomenudomenudomenudomenudomenudomenudomenudomenudomenudomenudomenudo

[Anonymous No.6564220]

How about you post some recipes, fuckboy

[Anonymous No.6564256]

>>6564220
>can of free whole a's
>tortellinas
>Red-hot fiery chili sauce like Tabasco
>Mucho queso for that "authentico" flavor
Eureka, a real Mexican borrido. I usually only add a couple of drops of Tabasco to my borridos, because it really has a kick to it. Too much, and my eyes start to water.

[Anonymous No.6564260]

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[Anonymous No.6564264]

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[Anonymous No.6564301]

>>6564220
What kind would you like?

[Anonymous No.6564310]

>>6563798
>tfw your ma tries to feed you quesadillas with flowers inside of them for dinner

They were alright I guess

[Anonymous No.6564579]

>>6564310
squash blossoms?

[Anonymous No.6564956]

>>6562800
Man, I love the taste of chiltepins. I have several of them growing and just recently grew a cross between them and habaneros.

[Anonymous No.6565091]

>>6564956
http://www.rickbayless.com/recipe/salsa-macha/

perfect recipe for them

[Anonymous No.6565103]

>>6564220
Ha! Do you really la think, that you can cook la authentica cuisina Mehicana outside of EL Mehico? Ai dios mio! You gringos could never find the multitude of la Mexican spices that only exists in the greatest country on earth! Viva Mexico! Ay yai yai!!!

[Anonymous No.6565111]

>>6565103
at one of the many mexican grocery stores

[Anonymous No.6565559]

>>6564204
If it´s affordable, go for it.

[Anonymous No.6565562]

>>6564211
the pieces are way too big... also, radish is usually reserved for pozole. the menudo in the picture lacks oregano.

[Anonymous No.6565580]

>>6562850

[Anonymous No.6565647]

[Anonymous No.6565826]

>>6565562
any tip on making it redder without making it exponentialy more spicy? and that pic is just a google image pic

[Anonymous No.6565896]

>>6564204
>You ever tried huitlacoche? Is it worth seeking for
Its bad if its not fresh and its not all that grand to begin with

[Anonymous No.6565907]

>>6565826
take out the veins and seeds, use mild peppers? Guajillos arent hot to begin with

[Anonymous No.6565913]

>>6565091


that guy
microwaves
tortillas

...... yeah that is the best advice he has to offer

nonsense /ck/ nonsense

[Anonymous No.6565914]

>>6565896
its actually good as an ingredient for a sauce. chile + corn smut is the way to go

[Anonymous No.6565918]

>>6565913
>>6565913
he doesn't. its his advice for the gringo community. Americans love shortcuts

[Anonymous No.6565937]

>>6565907
Thanks! I used 2 guajillo, 4 chile arbol, 6 chile japones for my current batch. It's a little on the hot side, but the color is a boring brown. So i guess i should tone down the japones and increase guajillo?

[Anonymous No.6565963]

>>6564579
That's exactly what they were

[Anonymous No.6566027]

>>6565963
tell your mom to make that it taste better stuffed with some cheese and a bit of honey. thank me later

[Anonymous No.6566048]

>>6565937
And you could try mixing other guajillo substitutes such as chile costeno or california or puya.

there's another options that the yucatecos uses when they make mondongo (tripe ) and its using achiote powder which gives it a a different taste though

[Anonymous No.6567384]

bump if anyone needs more advice and recipes

[Anonymous No.6567523]

>>6562842
Traditional Mexican is good by itself, but adding the street food aspect and dinning scene make it goat

[Anonymous No.6567546]

The only good Mexican food is tex-mex

[Anonymous No.6567549]

>>6567523
It really isn't. If Mexico wasn't next to America no one would care about Mexican street food or dining. Traditional mexican is good, even great but there are many great traditional cuisines.

[Anonymous No.6567924]

>>6567549
except that Mexico city has been claimed some of the best street food in the world. no one gives a fuck of the location. Mexico has variety and that attracts people. Its on pair with china with variety and flavor

[Anonymous No.6568430]

>>6567549
If that were true then Puerto Rico and Canada would be food destinations, but they are not

[Anonymous No.6568436]

>>6562901
Fuck the fuck off.

[Anonymous No.6568444]

>>6567924
street food is trash.

[Anonymous No.6568453]

>>6568430
1. Canada is America
b. Puerto Rico and Puerto Ricans in America are too small to affect American tastes.

[Anonymous No.6568473]

>>6567924
>except that Mexico city has been claimed some of the best street food in the world
By whom? Kolkata, Delhi, Mumbai, Lucknow and Hyderabad are all renowned for their street food, but no-one claims Indian food is the greatest because of that, street food isn't the crowning glory of any cuisine. There is far greater variety in Chinese and Indian street food alone than the whole of Mexican food.

In my opinion, traditional food is what a cuisine should be judged for. Not the greasy street food nor fine dining (which is more about the chef than the inherent quality of the food) are good markers. And when it comes to traditional food Mexican food is certainly one of the better cuisines but the greatest, no way.

[Anonymous No.6568531]

>>6568453
None of those areas offer any great cuisine anyway. You can have Chile, Argentina and even Cuba next to the us for that matter and no one would give a fuck about their cuisine. Mexico offers a bit of everything

>>6568473
Uhh.. Maybe the best chefs in the world? Not only does Mexico city have a good street food culture, it has some of the best restaurants in the world.

>Not the greasy street food nor fine dining (which is more about the chef than the inherent quality of the food) are good markers.

Since when does street food only have to be greasy?

>There is far greater variety in Chinese and Indian street food alone than the whole of Mexican food.


No there isn't. There's about 1000 types of dishes on oaxaca alone but you wouldn't know that.


> street food isn't the crowning glory of any cuisine

No shit. I said it was a plus. Baja doesn't have a good traditional cuisine compared to the Yucatan, but it is sure beats the hell out of it when it comes to eating local. having a good restaurant culture makes it easier to get to the source of typical food in the region. Yucatan's cuisine is one of the best in Mexico, but it lacks consistency with their restaurants/stalls/street food

[Anonymous No.6568784]

Any of you make chilaquiles? How the fuck do you get the egg to evenly coat the chips? I get bits of egg on some but most of it just falls off by itself. Still delicious but I want it right.

[Anonymous No.6568792]

>>6568531
It's not about location, it's about exposure.

Portugal and Spain are closer to America than Italy and yet Americans know more about Italian cuisine than Portuguese and Spanish cuisine.

[Anonymous No.6568819]

>>6568792
Italian cuisine is one of the best cuisines in the world. These cuisines get their recognition due to having good food. If anything, America's exposure to Mexican has tainted Mexican food in general.

[Anonymous No.6568822]

>>6568784
Have you tried to bake them?

[Anonymous No.6568829]

>>6568822
No. That sounds silly. I don't think it would work, either, as the problem seems to be the egg pooling underneath the chips.

[Anonymous No.6568864]

>>6565913
and your problem is? in a damp cloth they just steam a bit and warm through....whats the big deal?

sure i like to warm mine up stove top but some times i want them faster for some quick enchiladas or some thing

why hate the microwave? its a tool most of us have, and if used judiciously its got its uses

[Anonymous No.6570093]

>>6568473
I hope you are aware that most of the best food in Mexico are slowly shifting to restaurants, stands, carts all over mexico, right? It used to be that to only eat good Mexican food you'd have to eat at a neighbors house or at a party, but I guess Mexicans are catching up

[Anonymous No.6571451]

>>6568473
>There is far greater variety in Chinese and Indian street food alone than the whole of Mexican food.

Looks like someone doesn;t know shit about mexican food at all

[Anonymous No.6571462]

>>6566048
>>6565647
>>6565580
>>6564211
>>6562885
>>6562876
>>6562850
i had no idea mexican food is literally just soup

[Anonymous No.6571679]

Why is Mexican food threads always full of shitposting

[Anonymous No.6572387]

[Anonymous No.6572396]

>>6572387
puebla pls go

[Anonymous No.6572947]

>>6564256
>tabasco
>kick
What are you, 6?

[Anonymous No.6573274]

>>6562800

Just bought these off amazon.

Anyone got any links to decent resources for recipes?

Never made anything proper Mexican.

[Anonymous No.6573604]

>>6573274
Sure. What kind of dish were you looking for? be a bit specific

[Anonymous No.6573644]

>>6573604

Not sure.

Obviously going to make a chilli stat. (serious eats version)

After that I'm a blank canvas.

Like I said, I don't really know much aboot Mexican being a pastie Bong.

Just looking for decent sources of recipes to have a read on innit.

How about that red sauce put on enchilades/wet burrito?

How to make?

[Anonymous No.6573711]

>>6572947
>look how manly I am

[Anonymous No.6573822]

>>6573644
I'll give you some recipes for every chile you have


>chipotle
http://www.patismexicantable.com/2013/11/salsa-macha/

This is probably my favorite side table salsa

[Anonymous No.6573824]

>>6573822
>pasilla (if you don't have epazote use mint or coriander)
http://www.rickbayless.com/recipe/sopa-azteca/

[Anonymous No.6573825]

>>6573824
>arbol
http://www.saveur.com/article/Recipes/Torta-Ahogada

a pretty good sandwich if done right

[Anonymous No.6573831]

>>6562975
>The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted

fuckin magic

[Anonymous No.6573836]

>>6573274
return what you bought and buy ingredients for thai or vietnamese food

mexican is passe

[Anonymous No.6573837]

>>6573825
Oh heres a really really good enchilada sauce using guajillos

http://www.saveur.com/article/Recipes/Mexico-Red-Chile-Enchiladas

[Anonymous No.6573842]

>>6573836
http://www.phaidon.com/agenda/food/articles/2014/september/15/why-rene-redzepi-says-mexico-is-the-next-big-thing/

nope.

[Anonymous No.6573854]

>>6573644
If you have time and patience, this dish will be worth it

http://www.mexican-authentic-recipes.com/salsa_and_dips-manchamanteles_mole.html

[Anonymous No.6573914]

>>6573854
this mole amarillo, and mole verde are awesome, much more acessable to cook moles which still offer good flavour and a good feel for what the mole process entails

[Anonymous No.6574021]

>>6573842
>phaidon

lel

they're just trying to shill their books

Mexican food stopped beeing trendy in the 90s

[Anonymous No.6574080]

>>6573914
You can't really make those moles without herbs that hard to find outside of Mexico and some parts of the US.

[Anonymous No.6574115]

>>6574080
not true, you can find alot in wellstocked latin markets/mexican groceries, online, and hard to find stuff can some times be subbed

but hoja sante and epazotte arent too hard too get?

[Anonymous No.6574140]

>>6574115
Well where I live I can find hoja santa, epazote, avocado leaves and that herb that taste of piss (you eat them with cemitas),. as well as imported huitlacoche and guajes so I have no problem finding those, but it is harder for people who live in europe. Some of the substitutes for hoja santa and epazote is cilantro and it usually not the same. I agree though mole verde and amarillo are good and can more versatile to use than mole negro/poblano.

[Anonymous No.6574982]

bump

[Anonymous No.6575596]

>>6573822
>>6573824
Listening to what some kike bitch advises /same with some okie faggot

[Anonymous No.6575679]

>>6573822
>>6573824
>>6573825
>>6573837
>>6573842
>>6573854

Thankyou based Goyim!

[Anonymous No.6576937]

>>6574115
what does epazote taste like

[Anonymous No.6577659]

>>6571679
The thread is full of shitskins
They are basically nothing but degenerates.

On another note. As an outside to the American continent. I have wondered why Mexico has not really advanced passed second world nation at best?
It was settled around the same times a murrica. Why not more advancement?

[Anonymous No.6577665]

>>6577659
US made a point of keeping everyone south of the border under their thumb.

[Anonymous No.6577669]

>>6562800
Nice thread, Mexican food truly is the most overrated cuisine on earth.

[Anonymous No.6577678]

>>6577665
How?

[Anonymous No.6577990]

>>6562816
Wat is that

[Anonymous No.6578013]

>>6577669>>6577669
Not if you live in Texas.

[Anonymous No.6578916]

>>6577990
>>6577990
Oaxacan Mole. Dish made with 30-40 ingredients.

[Anonymous No.6578922]

>>6577669
That's not japanese

[Anonymous No.6578947]

>>6578916
and you can only taste 2 - chocolate and spice !

[Anonymous No.6578951]

>>6578013
they don't have mexican cuisine in texas, it's all "tex-mex"

there's more authentic mexican cuisine in places like chicago

[Anonymous No.6578956]

>>6578947
>Mole negro
> taste of chocolate
kek what a pleb

[Anonymous No.6578967]

>>6578956
http://www.foodnetwork.com/recipes/mole-negro-oaxaqueno-oaxacan-black-mole-recipe.html?PageSpeed=noscript

>hipsters
>knowing anything

[Anonymous No.6578981]

>>6578967
>it has chocolate
>so it must taste like chocolaty
If you only knew. Before Rick Bayless won top chef masters with his mole negro dish he stated that it took him 20 years to perfect the dish

http://www.ciaprochef.com/WOF2005/mole.html

>A great mole has a well-blended flavor, says Bayless. You shouldn't be able to discern any one of the many ingredients. "When you taste it, think of the play of bitter and sweet," says the chef. "You have to have the sweet to balance the bitter."

The chocolate or cacao shouldn't be an overpowering element. Stick to your Bar bay que sauce amigo

[Anonymous No.6578985]

>>6578981
> billions of ingredients
>can only taste bitter and sweet

>mfw beaners

[Anonymous No.6579005]

>>6578985
or as your hipsters would say it "umami". But if that dish can win a show against chefs with Michelin star restaurants then I wouldn't argue its taste m8

[Anonymous No.6579022]

>>6577659
do you even know what "_ world nation" means?

[Anonymous No.6579024]

>>6577990
http://www.digitalpodcast.com/items/3971847

[Anonymous No.6579062]

>>6577659
> advanced passed second world nation at best?

not what that means buddy. mexico is third world.

[Anonymous No.6579066]

>>6578947

spice is not an ingredient.

[Anonymous No.6579095]

>>6565913
Rick Bayless is awesome shut your mouth

[Anonymous No.6579802]

One thing us Mexicans like to do is focus too much on the sauce but overcook the protein.

https://www.youtube.com/watch?v=Bi5ZemPUxUg

Even britsharias can find decent mexican restaurants/stores in bongland nowadays

[Anonymous No.6580053]

>Mexican Food Thread
>No mention of Carne en su Jugo
Guey, por favor...Especially the Carne from pic Related. This place served our table of 13 in 3 minutes. Shit was ridiculous.

[Anonymous No.6580107]

>>6580053
guadalajara?

[Anonymous No.6580131]

>>6562816
Just got raging boner. Fuck I'm hungry!

[Anonymous No.6580459]

>>6579095
>>6579095
>Rick Bayless is awesome shut your mouth

[Anonymous No.6580468]

>>6580107
Hell yeah.

[Anonymous No.6580483]

>>6580468
Thought so. Had carne de su jugo somewhere else but yet to try it at the fastest restaurant service in the world. I'm more of a birria guy though. nothing beats tender goat with a strong broth

[Anonymous No.6580506]

>Greatest cuisine
kek, Ignorant ameritard detected.
I was born in Queretaro and traveled the whole country, when I had the means, to try food and as a natural born spic i can guarantee you have shit fucking taste if you like Mexican more than anything.
It's fucking bland and disgusting.
Only good things are flan, and gorditas for bulking.
Actually, everything is good for bulking since tortillas and masa are fucking everywhere.
Menudo's ok for winter, posole is literal shit soup.
>inb4 butthurt fags
Coman mierda.

[Anonymous No.6580534]

>>6580506
>traveled the whole country
>still alive

2/10 b8

[Anonymous No.6580589]

>>6580534
>hurr everything on the news is truth

[Anonymous No.6580852]

>>6580589
he meant of food poisoning

[Anonymous No.6580854]

>>6580506
>flan is good
>pozole is bad

opinion discarded

[Anonymous No.6580901]

>>6580854
pozole is not bad but its not great. Just like the majority of tamales.

[Anonymous No.6580907]

>>6580901
Pozole seems like a dish the locals like way more than any outsider, its like 4/5 of spicbros I know swear by their mom's pozole

[Anonymous No.6580995]

>>6580907
>Pozole seems like a dish the locals like way more than any outsider
Its a great dish althoughI favor menudo over it. Pozole can easily be poorly executed to where it fails to hit the spot while at other times its just right.

[Anonymous No.6581057]

>>6580907
that picture defines america

[Anonymous No.6581102]

Did somebody say Mexican food thread?

[Anonymous No.6581109]

>>6581102
That guy must inject a lot of insulin to keep with his eating habits

[Anonymous No.6581181]

>>6580053
>3 minutes
>this nigger didn't go to Garibaldi
shit nigger what are you doing
Garibaldi has the fastest dish served in 30 seconds right after you order (the record is like 13 seconds), and the re-fried beans are god like.
mfw I live in Guadalajara 2 blocks away from Garibaldi's

[Anonymous No.6581188]

>>6581181
that pic looks exact from the restaurant itself

[Anonymous No.6581420]

>>6581181
>didn't go to Garibaldi
>I went to Garibaldi and they served our group of 13 in 3 minutes. That means, we walked in the door, found a table, got drink orders/sides out and food out in that time. But this image is from google from the exact restaurant, so I don't know what you're going on about. You are a lucky son of a bitch to live so close to it, too...

[Anonymous No.6581918]

>>6581109
hes gonna die within 5 years

[Anonymous No.6582069]

>>6573274
you can make pozole with that but instead I recommend a harissa sauce with most of the long thin ones on the bottom left and maybe use the top two right as well.

[Anonymous No.6582084]

>>6582069
>pozole
>harissa
>good
stop giving him pleb ideas

[Anonymous No.6582130]

>>6582084
>>6582084
Better yet make an asado de bodas as I recommended to another euro anon who bought chiles. Its simple , full of a favor and it has a typical mexican touch. I also second pipian. it pairs well with duck and chicken.

http://www.lomexicano.com/recipe/Asado-de-Boda

btw why didn't you get chiltepin peppers? they are GOAT

[Anonymous No.6582152]

>>6582130
aren't those the super tiny raisin looking ones? they are expensive as shit

[Anonymous No.6582165]

>>6562800

Literally cooked this 2 days ago and here is the picture I saved of it.

"Orange and milk braised pork carnitas with barbeque-roasted tomato and onion salsa."

[Anonymous No.6582200]

>>6582165
>no cocacola in your carnitas recipe

you had one job anon

[Anonymous No.6582239]

>>6582152
Expensive but worth every penny. It has a ton of flavor and while it is considered hot, the bite fades away faster than most chiles. I'm thinking of growing my own since I live in a desert climate

[Anonymous No.6582268]

>>6582200

Why would anyone use the sugared Jew in food like that??

[Anonymous No.6582306]

>>6582268
Nigga i've tried carnita in at least 8 places in Mexico, and I've seen recipes using OJ, milk, condensed milk orange soda beer and nothing but its own juices and salt. Some of the best carnitas I've had was braised in some coke. and not does it only help with the flavor, but it gives it a nice crispness depends on how you cook it.

[Anonymous No.6582463]

[Anonymous No.6582492]

>>6582306
I use a combination of orange (mostly this), lemon, and lime juice, and season with bitter orange Adobo seasoning and cumin. Wa la.

[Anonymous No.6582496]

>>6582165
Why don't you make your own tortillas, anon? It's easy and fun.

[Anonymous No.6582510]

>>6573274
http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

I made a really amazing aioli, as well, with the sweet dark peppers, I love how fruity they are.

[Anonymous No.6582552]

i will unapologetically discard the value and cuisine of any race, nation, or ethnicity, that unironically makes any food containing seashells.>>6562850

taco bell is literally the apex of mexican food. its better then what most mexicans eat.

[Anonymous No.6582572]

>>6582552
Opinion discarded.

[Anonymous No.6582601]

>>6582552
considering that most mexicans are likely living in poverty and arent' eating anything, then yeah taco bell is probably better

[Anonymous No.6582885]

>>6582601
Yeah no. Mexican food is dominating the food scene tbh

[Anonymous No.6583083]

>>6582552
>>6582552
>>6582885
2/10

try harder

[Anonymous No.6583825]

MEXICAN FOOD IS GOAT

[Anonymous No.6583833]

>>6565562
Oregano? Aren't you just white as hell. It's all about cilantro.

[Anonymous No.6583836]

>>6565826
Red food coloring.

[Anonymous No.6583839]

>>6568444
YOURE trash

[Anonymous No.6583844]

>>6583833
oregano is use extensively in menudo depending on the region. I know places like puebla use cilantro instead

[Anonymous No.6583861]

>>6582885

50% of mexicans live in poverty

[Anonymous No.6583868]

>>6583861
70% of Mexicans are obese. Food is the last thing Mexicans worry about

[Anonymous No.6585826]

Which pan dulce is the best and why is it that sugary caterpillar looking one?

[Anonymous No.6585887]

>>6582885
>the food scene

That's the wankiest thing I've heard all day.

[Anonymous No.6586427]

>>6585826
cream empanadas all the way m8

[Anonymous No.6588270]

bump