The chicken was very tender and the sauce was amazing. A little spicy, but not overly so.

Gifted some ribs the other day so I slow cooked them in homemade adobo (arbol, ancho, morita) with beef stock, strained the liquid when done. Charred the pulled meat a bit, dipped tortillas in the liquid, slapped some meat in them and fried until crispy. Put some lime/salt marinated onions and queso fresco on them at the end. Didn’t take any pics of the tacos unfortunately. I didn’t have any cilantro, so that was missing. Anything I could do better?

From Mariscos El Gallo. During the day, they serve mariscos, but once they run out each day, they switch over to a tacos varios format. Gives the place a fishy smell but as with most places in Tijuana, it's to die for.

Whole chicken butchered, did pasilla molido, sweet basil, oregano, salt, pepper. Sauce is a sausage fond reduction with mirin, tamari, sugar, cumin, oregano molido (not whole like in the rub), garlic, and the pasilla. Plain white rice bc my partner is part Japanese and I grew up with Asian cooking as well.

Milanesa de res con chipotle

Guajillo, pasilla, y chilepetin salsa

Long story short, 3 years ago i lost my my job as a chef because of a bad accident that damaged my right arm real bad. since then i was depressed i lost my love of my life ''Cooking'' and didn't cook anymore because it was too painfull for my body. 2 months ago i begin to fix my mental health and find out i needed to invest my time in cooking again to find back my love, fix my mental health and accept my pain in my body. so here it starts.

i worked in the kitchen for 16 years, worked myself up from dishwasher to chef in high class France restaurants a so called ''Bib Gourmand''. so i always invested my time in making new dishes, techniques and combinations because i did fusion and not original traditional cooking. so now i wanne invest my time in traditional cooking from all over the world and wanne start with the mexican kitchen and maybe combine it with TexMex, or is it better i plan out a other week for TexMex.

can this reddit help me out with recipes, website's, Idea's or youtube's to help me getting started and understand with real mexican food. i also need help with buying spices and brands i need to buy and avoid. i wanne pickle my own Jalapeño's and making my own tortilla's, making the oil's and sauce's. it dont matter how difficult it is to make it, i wanne be challenged.

i have 1 kilo piece of chuck eye steak, 1 kilo of beef shank and bavette (flank steak) i wanne use this week, i always can buy something else if these 2 cuts are not really used in the Mexican kitchen. i also dont minde vegan recipes and fish recipes.

Thank you for you're time and sorry about my english.

Homemade chicken tortilla soup for dinner in Australia on a cold night.

Para la cruda

My wife makes the most amazing huevos rancheros. My go to after a long run.

Hola amigos y amigas.

Thats where my spanish ends, so i'll just ask if anyone has a good recipe for pork chiccarones? Thickness, how long to boil and fry etc.

Besides what's a good side for it together with guacamole? My mother who's the one who wants to try it is a sucker for vegetables and rice/potatoes and sides in general, what is generally eaten with it? Thanks for help :)

My soon to be husband is Mexican and so is his family what foods do you recommend for me to cook them to impress their tastebuds in some way?

(I'm not Mexican myself)

So far I've been thinking about one of these :

chilli con carne verde Fajitas Asada tacos Tamales Pozole Birria tacos Some Others too

What are the other Mex dishes that are popular (they live in arizona )

Edit: I'm not cooking for all my partners in laws 1 2. It's just his siblings and dad 3. None of them have cooked Mex food 4. It's "just food" which I know how to cook like any cuisine after trail and error I don't understand the idea of people that are encouraging me to shy away from cooking Mexican food when I never asked if I should or not

Edit: u guys think the family is close and big in age group haha that's not the case