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 ...
Well, that was...different...;-)
I took a buddy on vacation to Mexico City. We ate at the upscale Sanborn’s restaurant in the House of Tiles near the Zocalo. He looked at the menu and asked, “Where are the enchiladas”? Nothing on the menu looked familiar to him. I laughed and said, “This is real Mexican food, not Tex-Mex”.
Thanks JT, I’ll look it up........;)
I agree. I’m against plastic cheese in all it’s forms. http://www.freerepublic.com/focus/f-chat/3463632/posts
US government buys 11 million pounds of cheese to tackle dairy mountain
Tacos Al Pastor
Yummy!
Yep, Al Pastor is my burrito meat of choice. At my favorite joint her in Chino CA, El Rey, it is amazing. Made even better by a great Salsa Bar with all the free Pintos you can eat.
Plus the usual assorted rodent and cockroach parts that add the authentic zing of Old Mexico!
I’m beginning to think you can buy anything on Amazon.
Tacos de Carne Asada is the only way to go. Corn tortillas filled with steak and huge piles of chopped, raw onion and fresh cilantro on the side with fresh lime wedges. Best served with the dark, salsa Rojo from the kitchen. Don’t forget the horchata though.
Try La Guadalupana on Summer Ave. If you’re American, make sure to ask for a tray of hot sauces instead of the single salsa served. The food is great, prices cheap, and the last time I was there the menu in Spanish.
“I’ve never found Tapatio very hot...
I’ve got an embarrassing favorite: The ‘Fire’ sauce at Taco Bell ;-)”
Their Fire Sauce is actually a very good sauce! It makes otherwise very bland burritos or tostadas quite appealing. I commend the people in their R&D department for that one!
“I like Pico Pica (hot) for most Mexican food.”
Yes! When I first ‘discovered’ Pico Pica quite a few years ago I couldn’t get enough of it. I was putting it on everything! There is an open bottle of it in my arsenal of hot sauces in the fridge. Another one you may like, though hotter, but with that peppery type flavor is El Yucateco brand Salsa Picante de Chile Habanero. Good stuff!
authentic? ... leaves a vapor trail like no other
I am heading to the nearest Mexican Food restaurant to satisfy my cravings as soon as the restaurant opens. :-)
Mexican food is my favorite cuisine for whatever the occasion. I could eat it everyday.
“I prefer authentic NEW Mexico Mexican cooking.”
Absolutely! When I was younger I used to travel all around Mexico, traveling as cheaply as I could to make the stay last longer. I’ve now called New Mexico home for a quarter century and the distinct native cuisine here is something I wouldn’t want to live without. There’s a single question that will be asked when placing your order that truly signifies an ‘authentic’ New Mexican restaurant and it is “Red or Green?” The chile grown in and around Hatch NM (in the southwestern part of the state, where I’m at) is globally renown for its distinctive flavor, and the question arises from wether a person wants the green chile sauce, or the red chile sauce made from the more mature fruits.
If you ever happen to make it to Silver City NM, there’s a restaurant called “Jalisco’s” that has some of what I consider to be the very best New Mexico has to offer. They start you out by bringing hot, freshly made corn tortilla chips along with your drinks, and a homemade salsa that is to die for! I always look at everything on the menu, but usually wind up getting the large combination plate since everything looks so good. It consists of a couple rolled enchiladas, a couple tacos of either shredded beef or chicken, a chile rellano, a scoop of spanish rice, refried beans, and a sopapilla with honey for dessert. When I’m asked “Red or Green?”, I usually say “red” and then ask for a side of green so I can have the best of both worlds. They’re always packed at lunch as well as for dinner on the weekend, but worth the wait. One other non-food related appeal is that they have a sign on the door stating “we welcome concealed carry!”
There’s only one answer to the question. Red
Except for green chili cheeseburgers. I once drove 800 miles to get a green chili cheeseburger. I miss NM food.
I wish they would bottle and sell it; at least, I haven’t seen it available yet.
I almost never enter a department store anymore. Two-day shipping with Prime, better prices, and I’ve only had one item in all the years of shopping with them that was defective or disappointing.
>>I like authentic Italian food.
Define please.
Would that be authentic Italian food as defined in the U.S., which is mostly authentic Italian food from southern Italy and Sicily 70 years ago, from the WWII era, and locked in time?
Or would that be true modern Italian food, which is very different, as I found when I visited several years ago?
BTW, I now almost invariably laugh at seeing “Tuscan” as an adjective on a restaurant menu here in the U.S., as it almost always is something I never saw on a restaurant menu in Tuscany.
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