Posted on 08/27/2016 10:13:28 AM PDT by EveningStar
There are over 38,000 Mexican restaurants across the United States. Mexican food is the most popular international cuisine in the U.S., representing 42% of all ethnic food sales. It’s represented on the menus of one in every 10 restaurants in the United States. With so many Mexican restaurants to choose from, the real question becomes how to spot authentic Mexican food.
(Excerpt) Read more at eatinoc.com ...
I squeeze lime on pork chops and rub them with the Bufalo Chipolte, grill them and sprinkle with the lime zest.
Salt and pepper at your discretion.
Yow!
I want a place with a little old mexican woman cooking and a staue of the virgin mary of quadalupe in the kitchen.
I like flour tortilla chips (terry Caballo Blanco) in Sacramento
True words.
You’re making me hungry!
I always get hungry watching Rick Bayless’ show on Baja food, too.
-JT
Oh, boy, you better be on the look-out for the 'Culture (amateur) Police' for your 'Cultural Appropriation/Misappropriation!' Like so many of these recent brew-ha-has, I think this grew out of a college bull session amongst the perpetually disgruntled / professional victims. Some delicate snowflakes got all twisted when their school's food service decided to have a "Mexican Night" (without their permission!) Oh, the hugh manatee of it all!
PS: I agree with you to the point that much of our ethnic-derived foods can be considered 'better' because it matches a different people's tastes (ours!) I have yet to see a food police that forced 'our' cuisine upon an unwilling native! Even (especially?) at Guantanamo, the Islamic murderers get their meals all kosher (oops) I mean halal!
Baja is where i learned Mexican food but those chops are my spin on a what I call Yucatan
Traditionally I have had the pork chops with salsa verde.
went to SA last week for son’s basic training graduation, ate Mexican on the river walk, a complete bland mess. saw a dump surrounded by old cars about a mile from the base. place was full of mexicans and the menu was in spanish, it was a superior gustatory experience.
I like authentic Italian food. Otherwise, I like ethnic food that is inspired by authentic recipes but uses American-quality ingredients.
The best Mexican food I’ve had came from a Mexican family restaurant where the parents experimented and improved their recipes once they got here. Nice family, great cooks, hard working, and real Americans - they came legally back when most of us believed in the rule of law.
To balance what I said, I’m always on the lookout for a good classic french restaurant. Some things you just can’t improve - you just refine. “Nouveau” isn’t necessarily “better” and with french cuisine often is not. Example: sublime duck a l’orange is hardly ever offered anymore as it is considered “old school”. Well often “old school” is “good school.”
Same with good taste in apparel. I told my wife the other day that good taste is a drive-by on fashion’s swing from the ridiculous to the absurd.
Nevertheless, all of the above and more is available in the freedom that is America and I love it.
:)
“There are over 38,000 Mexican restaurants across the United States.”
Too bad only one of them is in Dallas. I hear that La Concita is very good, but I haven’t tried it yet.
Good and plentiful Mexican food is one of the few things I miss about L.A.
El Modelo has been around forever. Best tostadas in the World! Whenever my grandfather too cattle to the old South Valley auction we would stop there on the way home.
We do too.......plain ‘ol Tex-Mex......a little hole-in-the wall place......not one of those big chain restaurants!
“This is especially true with British food.”
Cook everything until it turns gray!
Mine is cheese enchiladas.....if its soft and spicy I’m in.....I’ve had them where the cheese was like plastic...not a good thing.......;)
El Modelo puts bacon drippings in their beans.
Not exactly ‘heart healthy’ but damn they’re good.
Tried it once, did not like it one bit.
I’m biased towards my homemade fresh blended salsa. The only downside is you have to wait about 12 hours for it to taste really exceptionally good. It is tedious, but easy - roast the peppers, garlic and tomatillos and don’t use too much lime. It tends to take more salt than one would expect.
I’m happy to share my recipe if you want to try it out.
Everyone who tries it wants more.
Menu items include menudo and/or posole. At least a portion of the menu is in Spanish and “queso fresco” instead of monterey jack or cheddar on the refried beans.
Little old Mexican woman in the kitchen is an expert on making a dinner meal for $.55 per serving. That is why there is never a piece of meat in a taco or an enchilada that you would even consider putting in your grocery cart.
On the other hand, the Chef at the Inn of the Anasazi in Santa Fe will make a Nuevo Southwest dish that you will never forget.
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