Hey All, Gringo here who loves all things Mexican, most specifically the people and food. I had a steak made by a a friend who used Italian dressing as the marinade, then patted that off and added Tajín to it and grilled it. It was outstanding. Question… is using Italian dressing common in Mexican food? Is there a better vinegar/oil/seasoning dressing or marinade I should try? Gracias!

What's a good dish that uses wine in the cooking? It's a staple so many other cuisines so I assume there are several Mexican dishes.

Are there any good ones with beer that I should try?

It’s been very hot where I live and have a craving for a drink we had in PV.

Vendor was carrying a ceramic jug on one end of his stick across his back, the other end had cups etc. As I’m remembering it it was mildly sweet and a bit salty, maybe corn based. I know he told us the name but only thing that I remember is ‘the original Mexican Gatorade’. Believe it’s a precolumbian recipe.

It was 101 outside so of course I made pozole rojo😂

Watercress with pork in green salsa.

I recently ate at a taco place and ordered Agua Fresca de Jamaica but they gave me the wrong one and it was white. I absolutely loved it but forgot to ask which flavor and now I can't figure it out, and they don't have specific flavors written out on their website menu. I tried calling and asking but they were clueless and not helpful at all. My best guess was pineapple or piña colada horchata agua fresca? I bought horchata instant mix just to see if it's on the right track but it has cinnamon in it and the restaurant drink did not. Theirs had bits of something in it, maybe coconut or pineapple pulp? It was also really foamy at the top. I really really want to make it but need a recipe, please!

I made some skirt steak on the mesquite grill earlier this week and my wife made salsa. We didn’t have corn tortillas so I roasted potatoes.

I can't get Masa harina where I live. Is it possible to use standard corn meal to make corn tortillas? If anyone can point me to a recipe I'd really appreciate it. Thanks!

Hi all. Hoping maybe someone here can help. I’m looking for a recipe for the bright red hot sauces that you would get at a typical San Diego taco shop, generally ending in “ertos”. It usually has some kick but isn’t super spicy. Often just referred to as “red sauce” when they ask you “red or green sauce?”

I recently made albondigas soup, stuck to a super traditional recipe and it came out almost exactly like my mom used to make. But i do love experimenting are there any ways yall make this soup that are special to your home?

I was looking for new recipes and found repollo guisado. I made a version of it, and I don’t know if this is how I was supposed to make it, but it’s amazing. I can’t believe I’ve never heard of this (white guy from southern United States). Is this a traditional dish or something newer? Is it more often made/eaten in any particular areas? Thanks!

I went to a Mexican grocery shop and they had various packages of hand made sweet bread. I'm reading on the internet that they're very high calorie, but the package I got says its 90 cals per roll.

Hi everyone, need to ask here since me and my wife bicker about it all the time. She thinks that chicken bouillon should go inside the green salsa for enchiladas and chilaquiles. To me I feel like it is not authentic and makes the salsa taste so salty and like top ramen sauce if that makes any sense. They give you a bouillon packet literally for every top ramen you buy. I feel like authentic salsas should not be made with the bouillon. Can anyone second me on this.