Mexican Food Questions
September 13, 2004 6:06 PM Subscribe
Filter: Yesterday, in Delaware (of all places), I had some seriously kickass Mexican food. Like, the best I've had since I left Texas. [mas adentro]
This brought up a couple of questions:
First and foremost, how do you make that yummy chicken in the tomatoey sauce? The kind that just sort of pulls apart? We (and by 'we,' I mean 'my SO') have tried a number of recipes, and they just don't hold a candle to the goodness you can find in a decent Mexican restaurant.
Also, just as a trivia thing, how authentic are black beans in Mexican food? To me, if someone says, "Mexican beans," pinto beans come to mind first. Is it a regional thing? Is one kind of beans more of a Mexican-American thing?