Ask MetaFilter questions tagged with food and mexican

Where can I buy this hot sauce?

tucsongal — Sun, 01 Nov 2009 10:39:57 -0800

Where can I buy this hot sauce? There is this change of Mexican fast food places in Arizona and Southern California (well, San Deigo area) called Filiberto's. They have all types of salsas and hot sauces but it seems like their signature sauce is this simple 'red' sauce. Its really good and I was wondering if anyone knew if it was something 'off the shelf' and thus you could buy it someplace.

Again, here is a pic of the sauce as it comes from Filiberto's.

Where can I find these tortillas?

nitsuj — Sat, 09 May 2009 07:15:05 -0800

At a Walmart in Missouri, of all places, I found some pre-packaged, refrigerated tortillas that were very, very thin pieces of uncooked dough stacked together. You just peeled one off, put it in a pan to quickly cook it, and ended up with a delicious, home-made-tasting flour tortilla. Where can I find these in Chicago? I've tried making my own, and even when I use a tortilla press, I can't seem to get them thin enough.

These pre-packaged, uncooked torts are perfect, but I can't find them in Chicago. So far I've checked Jewel, Trader Joe's, and even Walmart out in Skokie with no luck. I'd rather not (unless it's my only choice) go on a wild goose chase, checking every single Mexican market in town, in hopes of finding them.

So, have you seen these anywhere, or do I need to go back to MO?

Why is the Mexican Nesquik cheaper?

Barry B. Palindromer — Wed, 14 Jan 2009 09:09:53 -0800

Why do items in my grocery store with similar items on the Mexican food aisle cost more at my grocery store? Why does Mexican Nesquik cost less? I'm buying Nesquik at my local Fry's Food and Drug here in central Phoenix. I pick up the 10 ounce container, which is on sale (with my VIP card!) for 3.49. On the Mexican specialty food aisle where I'm picking up my roasted, salted pumpkin seeds (cause the David ones are WAY too salty) I see a 14 ounce container of Nesquik for 2.59.

Now, a serving of the Mexican variety is 3 tbs, and the gringo version is 2 tbs. But even taking the serving differences (I figure the amount of servings per container is roughly equivalent), how can you explain the price difference?

I've seen this in various foods. Another notable difference is the sardines, where the can on the Mexican food aisle contains almost twice as much as the Crown King can on the canned fish aisle, and costs a little less.

As an unrelated aside, the Mexican Nesquik has more sugar and has a richer semi-sweet chocolate flavor, when compared with the milk-chocolate flavor of the US version.

Arepas in Manhattan?

Cogito — Fri, 02 Jan 2009 21:09:54 -0800

Desperately seeking arepas in Manhattan Where can I find arepas in Manhattan? The closer to West End & 86th the better.

Rice, Rice baby

wordsmith — Tue, 11 Nov 2008 09:25:55 -0800

What's the secret to making delicious, restaurant-quality Mexican rice at home? Mexican restaurants have delicious, light, fluffy rice. How can I reproduce this at home? Often times my rice will come out bland or sticky or just not that great. But I can make Asian rices with no problem!

The kind I like is typically pink/orange in hue, short grain, and contains little more than just rice. I'm not looking for something with a bunch of vegetables in it. I want plain, simple rice and pairs well with beans. It should look similar to this, and vegetarian friendly. I have a rice cooker.

What's the best type of rice to use, and what spices should I include (and when)? I'd like to avoid buying pre-packaged rice packets with the spices included.

Kill me with spice.

cjorgensen — Mon, 27 Oct 2008 19:29:58 -0800

Hot food suggestions. This question got me thinking. I love spice. Love heat. Like proving my manhood with food. I consider the "hot" warning on salsas to be false advertising. I can eat jalapeños straight.

So knock me out.

I've had food so hot, that like Paul Muadib, I thought I could see through time. I want more. Burn me until my eyes turn blue! I am pretty sure I can take it. The higher the Scoville Unit the better.

I don't eat red meat, I consider pork to be a red meat, and I still like a bit of flavor (so pure capsaicin oil is out).

Would love to be able to order suggestions online. Prefer non-perishable. Prefer complete food items, not just spice (but don't limit your answers to these).

Bonus points if it's premade (but don't limit your answers to this). TV dinner type food, dried, in a jar, don't care, as long as I can buy it and pop it in the microwave or boil it on the stove.

I am talking the type of food that you wash your hands three times after eating before putting your hands anywhere near your eyes, and four times before using the bathroom.

I've occasionally gotten food close to being hot enough as some Indian or Thai restaurants, but only after insulting the cook's ancestry. Ok, seriously, never did that, but have had the cook come out and check on me too many times to count to see if the white boy was still a standin'.

I live in Iowa, so "This place on Southwest 14th in New York..." won't be helpful (unless they have mail order).

Berkeley Taco Trucks

stewiethegreat — Wed, 22 Oct 2008 22:53:21 -0800

Where are the taco trucks in Berkeley? I just moved from Oakland, CA to Berkeley, and I've only found one taco truck (the one next to campus at Bancroft and Telegraph). I've heard great things about it, but it's not open (or, apparently, even there) at night, which is when I generally want tacos.

I *love* taco truck food. I adore it. And I don't want to drive back to Oakland twice a week to feed my nighttime taco cravings. Are there any in Berkeley?

I live on Dwight between Shattuck and Telegraph.

Would-be Paletera

Ambrosia Voyeur — Mon, 01 Sep 2008 00:18:11 -0800

I want to make popsicles. Actually, quiero hacer paletas. I can NOT find paleta molds. Help?? Good popsicle, ice pop, paleta molds, without this "drip guard" horseshit that makes it a freaking trial to eat the last 8% of your popsicle. Popsicle eating must not feel like a trial. Drip guards? If your kid can't finish their popsicle in a timely manner, your kid shouldn't be allowed to eat popsicles.

The amazon reviews for this style are abyssmal.

Preferably large and rectangular.

Do locusts really taste like shrimp?

Ariadne — Thu, 08 May 2008 11:44:19 -0800

Are there any markets in Texas that sell edible insects? I'm looking for Mexican style markets, not a novelty item sold at Whole Foods or Central Market. I've only planned on visiting Dallas, Fort Worth and Houston but I might rent a car and drive a little farther for an interesting market.

But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.

mek — Wed, 24 Oct 2007 02:14:27 -0800

How do I make a great mole (poblano)? I've found this website, and I have a great deal of general cooking experience, but I'm not particularly adept at mexican food. I am reasonably confident I can execute a recipe, but I live in the frigid north of Canada (Vancouver), so real mole is impossible to find, thus I am determined to make my own. Ingredient sourcing is not a problem, nor is time or effort required.

What I really want to know are specific tips and tricks, general recommendations for ingredients, serving recommendations, etc. What is best done ahead of time, what is best left to the last minute? Where can I substitute and what is completely non-negotiable? If you have experience making mole, please share your l33t infoz.

under the best circumstances, beans & chile can upset your stomach

Sara Anne — Sun, 07 Oct 2007 20:10:32 -0800

Calling all Crohnies! I'm helping to throw a traditional New Mexican dinner party for a group of students on Thursday night. We'd planned for the vegetarian contingency, but have found out that one young woman has a bad case of Crohn's Disease. I know nothing about Crohn's disease, except that the young woman in question spent part of last week in the hospital because of intense gastrointestinal distress. We have been planning to serve posole (hominy stew [veggie and meat versions]), beans with chicos (sweet corn), and fideos (vermicelli cooked with tomatoes and onions). All things that could add distress for her, I fear.

So what advice can the Crohn's sufferers give me? What do you eat when you go to Mexican restaurants? Do you go to Mexican restaurants? I'd like to make sure she felt included in the evening.

Food from Chihuahua

Zimm — Thu, 09 Aug 2007 09:53:59 -0800

MexicanFoodFilter: I spent some time in Mexico, Chihuahua specifically, and I'd like to find authentic, tried and true recipes from that region. Any recommendations or resources? Of course I can Google recipes and try them out, but I'm sure there are people here who have personal experience that can point me in the right direction. Some of my favorite dishes were posole, sopa de albondigas, burros de carne y papas (rojo or verde), chiles rellenos, even a really good flour tortilla recipe would be good.

I've tried some generic mexican food websites, but nothing gets it quite right. Maybe it's not the recipes, maybe I need to refine my techniques or find the perfect ingredients. Any suggestions?

Help Me Find Seattle's Mexican Uwajimaya

rossination — Sun, 29 Apr 2007 13:32:45 -0800

Where are all the Mexican groceries in Seattle? I recently got my hands on this fantastic book and love cooking from it, but I'm having a hard time sourcing things like dried chiles (Safeway has guajillos, but not dry chipotles or anchos, for example), cumin seeds, etc. I'd also love to be able to buy fresh masa, or at least locally made corn tortillas.

I know about the Mexican Grocery in Pike Place Market, and while it sounds like it would be perfect - and I intend to check it out - it's hard for me to get down there when they're open.

I realize that Seattle doesn't have a huge Hispanic population (and that it's sort of famous for bad and/or inauthentic Mexican food), but it seems like there should be other places that would have what I'm looking for. Dried chipotles, for instance, are really not that obscure (and yes, I know about the excellent canned alternative).

I'm willing to travel a bit, but suggestions near North Seattle are particularly welcome.

Can you get New Mexican food in Phoenix?

nickmark — Tue, 30 Jan 2007 13:48:30 -0800

Where can I eat good green chile in Phoeniz, AZ? I'll be in Phoenix next week on a visit to my in-laws. They're Minnesotan snowbirds, and not real adventurous eaters. I grew up in New Mexico, and after 10 years in the upper midwest, I could really go for a taste of the good stuff. My ideal would be somewhere quiet where I can escape the family for a couple hours and get a good New Mexico style green enchilada (I'm so sick of rolled-up enchiladas!) and a beer, and a couple sopapillas for dessert. If it can't be New Mexican, more traditional Mexican is OK (Ethereal Bligh understands the distinction I'm trying to make -- I'm not after tex-mex). Failing all that, anything tasty and reasonably hot will do. Lunch or dinner is fine, though lunch might be easier to manage logistically. I'm willing to pay what it takes, so price isn't a really big deal, but I'd rather pay for tasty than for fancy. Where should I eat?

NON-gourmet Mexican cuisine in Maryland/DC?

sarahsynonymous — Fri, 01 Dec 2006 14:50:12 -0800

Please help me find some crappy, cheap Mexican food in the Maryland/DC area. Throughout my whole life, I have been a lover of Mexican food, but only a very specific kind of Mexican food. After speaking to people and learning more about cuisine, I have learned that to most, the style of Mexican I like is horribly inauthentic and altogether awful. Despite all this, it's what I like, so I want to keep eating it. Unfortunately, I just relocated from Richmond, VA (where I could find crappy Mexican everywhere) to Germantown, MD, and I am having a hell of a time finding suitable restaurants.

I guess the best way to narrow down what I'm looking for is to list some standard characteristics. The tacos usually use ground beef, rather than shredded or cubed. The pinto beans are basically pulverized. The queso dipping sauce is pretty watery, and the salsa used is red and seems tomato-based. The enchilada sauce generally seems to have a hint of cinnamon in it. The menu is usually quite extensive, with at least 20 combos for both lunch and dinner. AND, the kicker: The majority of the time, the first combo available on the lunch menu is called a "Speedy Gonzalez."

After a lot of internet searching, I thought I had hit the jackpot with Torino's in Bethesda, but upon my arrival I saw that it is now an Asian bistro. Oops.

Could someone please help me in my quest? I just want my Mexican comfort food, it doesn't need to be fancy (in fact, I'm pretty much expecting a dive). I'm willing to drive up to 30 minutes, maybe a little further if necessary. Thanks so much!

Whither real Mexican food in Boston?

killdevil — Wed, 04 Jan 2006 09:23:37 -0800

Are there any good, authentic, homemade Mexican restaurants in the Boston area? Inspired, of course, by a similar recent question covering the New York region. New Englanders don't seem to like spicy food at all, and the Mexican places I've been to here aren't at all authentic.

So, am I missing any worthy places?

good mexican food in toronto?

sergeant sandwich — Wed, 04 Jan 2006 09:20:52 -0800

Any recommendations for good mexican taqueria food in Toronto? I recently moved to Toronto from the SF bay area, where you couldn't go more than a few blocks without finding a mexican restaurant. I'm talking about those grubby, colorful taquerias with greasy, cheap and delicious food like Rosita's or Los Gallos in redwood city, Cancun in the mission or Gordo's in berkeley.

I love the diversity of TO's restaurants, especially asian and ethiopian places, but I have a serious burrito jones these days and every mexican spot I've been to here leaves me feeling unsatisfied. I'm crave cheap, yummy taqueria food, made by real-life mexican people who know what they're doing. I realize that there aren't many mexicans in Toronto, but a city this size must have some. So can you help? Bonus cool points for you if it's near U of T.

Thanks!

Any good Mexican restaurants in NYC?

nwhycgirl328 — Wed, 04 Jan 2006 07:33:18 -0800

Are there any good, authentic, home-made Mexican food restaurants in the New York City area? I've been told that there isn't any good Mexican food in NYC, but I find it hard to believe. Although - after searching and trying places after only living here a few months, it may be true. If it is true, why?

Mexican Food Questions

willpie — Mon, 13 Sep 2004 18:06:30 -0800

ComidaFilter: 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?

Good Mexican Food and Record Stores in Denver?

TomSophieIvy — Mon, 12 Jul 2004 22:11:42 -0800

Good Mexican Food and Record Stores in Denver, anyone? Enter for more... A good friend will be in Denver for a week of Insurance training and can't find reliable info for the best record stores (CDs, vinyl, collectable stuff of most genres). Think Amoeba, or The House of Guitars without the piles of vinyl to step over. To the best of his knowledge, he's in 'Downtown Denver.' Bonus points to whomever knows good Mexican food there as well. My friend thanks you, and he reminds you to check your homeowner policy yearly.