/r/mexicanfood
Mexican Food - Comida Mexicana - The place to discuss and share Mexican Food. Traditional to modern, homemade to restaurant kitchen, Mexico and worldwide, English or español, everything interesting and tasty is welcome.
The place to discuss and share Mexican Food. Traditional to modern, homemade to restaurant kitchen, Mexico and worldwide, English or español, everything interesting and tasty is welcome.
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/r/mexicanfood
Last year, I was in Mexico City and had lunch at a fonda. One of the items was a simple, bland bean soup, that seemed to retain the aquafaba from the beans. Is there a name for this soup? I'm trying to look up the recipe, but my searches are pulling up recipes that look more like chili.
Hey y'all! Went to the Mexican grocery store here in Toronto and bought some crema to use for elotes, sopa, etc.
When I opened it up it was pretty thick and viscous? Wasn't anything like the crema that I've had in Mexico or any other Mexican spot here in Toronto. It's well before the expiry date, so I'm wondering if it's the brand? Or if there's something I have to do to make it more runny/creamy?
I've put a photo of the brand in case the one I bought is supposed to be like that? 😅
Thanks everyone!
Una receta que preparé con mi familia usando solamente ingredientes prehispánicos o indígenas. También puede ser conocido como un mulli, pero más complejo que un mulli tradicional.
Paso 1: Hervir el Guajolote y Preparar el Caldo
Paso 2: Tostar los Ingredientes
Paso 3: Moler los Ingredientes
Paso 4: Preparar el Mole
Paso 5: Cocinar el Guajolote en el Mole
For me, it was mole (not depicted). I found it weird and heavy and, as a kid, didn’t like sweetness in my savory dishes.
Delicioso
Red chilaquiles with jamón. 🤤 ¡Simon que si! 🤙🏽
I’m visiting Arizona, and the Mexican markets here have so many fresh foods not available at the markets near my house. Camarones con chayote y chiles, aguacates gigantes, crema Mexicana, quesadillas…todos nos hacen con comida por la supermercado Mexicano. ¡Que riquísimo!
Can I use the “caldo” for anything else after I’ve eaten all the beans? I usually dump it so wondering if I could use it in any other recipes.
When I get some soups from Mexican restaurants (specifically caldo de res and caldo de borrega, from different places), they are served as a broth with large pieces of meat and vegetables, much too large to eat easily. (like, a whole carrot, pieces of meat 2” by 2”). Typically my strategy in eating these dishes is to cut apart the vegetables and meat into spoonable pieces. I perceive some advantages and disadvantages to the big chunk technique for my palate, but I’m interested in those who grew up cooking or eating Mexican soups.
I’m curious about both the cooking and eating techniques of these soups.
Is big chunk cooking a home technique as well or primarily a restaurant technique? If you use this technique, where did you learn it, and what are the advantages.
If your family eats big chunk soup, what is your strategy? Do you pre-chop and then eat? Leave things intact and eat a bit at a time?
Hello, I couldn't find this information anywhere online. I have considered buying ' The Essential Cuisines of Mexico' by Diana Kennedy, but I would like to know whether the measurements are in american cups or ml/grammes? I am European and would like to not have to translate every measurement.
Hello! I am a high school student trying to do a project where I am finding the best price to charge for a burrito. In order to find this price, I need input from burrito eaters.
If you could provide me with some pricing input, I would really appreciate it! The survey should take 1 - 2 minutes and is mostly yes or no questions
Link:
https://docs.google.com/forms/d/e/1FAIpQLScLI3BUsnawlhEtfNJKcWEzsR-oKT8-gm8vXSgnjWwpdjGoLQ/viewform
Thank you for reading and for considering!
I want to make a hot sauce with fresh peppers, and at my local Walmart the hottest peppers they have right now are fresh chile de árbol. I was originally thinking of just making a Tabasco style or a Frank's red hot style sauce and just substitute chiles.
But then I got to thinking maybe there were some established recipes for them, but all I'm finding online are recipes with the dried chiles.
Are fresh chiles de arbol bad in taste? Should I use other ingredients in my hot sauce if I go with chile de arbol? I want a decent tasting sauce, so any tips are appreciated when it comes to this pepper.
Also if you have a recipe, I would not be against trying it if you share it!
Thank you!