My all-time favorite food is Mexican/Latin american food. I'm a pretty accomplished cook and I am semi-fluent in Spanish, as such, I am looking for your best, traditional Spanish Language latin american cookbooks/recipe websites. [more inside]
I have a recipe that calls for "achiote rojo." Which I've never encountered before. I did some googling but that term seems pretty loosely defined and I'm still pretty confused about what they want me to use. [more inside]
My boyfriend doesn't want to move in with me because of my woeful housekeeping. Some things seem totally reasonable (I definitely shouldn't leave shoes on the stairs so he can trip over them), others I find baffling (a necklace left on the kitchen counter, putting my coat over a chair). We have horrible fights about it- and I'm not sure what to do next. [more inside]
When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
You move from place to place in life, and you miss the weird things you could only find in your old locations. [more inside]
I made some really delicious tacos, but I have a lot of crema mexicana and queso fresco left over in proportion to the other ingredients. How can I creatively use the extra crema mexicana and queso fresco to make stuff that won't be too similar to the tacos I will have been eating all week?
I love a fajita/taco/burrito - but I am shame-faced to say that previously these have only ever come from Old El Paso pack! [more inside]
Can anyone recommend collections of música foclórica in the style of La pistola y el corazón by los lobos?. Here is the full album. Most of the ones I find are purely Mariachi.
Please help my friend not get screwed over by his own lawyer in recovering dormant bank acct funds. Here was my last ask metafilter question. For my friend who had his Mexican HSBC bank account closed, and Someone me-mailed me and recommend he find a lawyer on the US Embassy site which he did. It seems HSBC closed the account because it was dormant (something similar to this situation maybe?). The lawyer said he thinks this was illegal, and that the lawyer has contacted top executives at the bank and that the lawyer can recover the funds if my friend can give 30% of said recovered funds to the lawyer as a fee (this fee seems exorbitant). Half to be paid now, and half to be paid upon obtaining the funds in the dormant account. This seems like a huge fee, for which the funds that are probably legally available to my friend by some other simpler means. My friend can't go to mexico for at least several months, and when he calls HSBC in Mexico they say they can't give him any more specific information about his account unless he comes to a branch in person, in Mexico. Any advice on how can pursue this without getting hosed for 30% of his own money?
Recommend me a specific place to buy huge (12"+) flour tortillas in Brooklyn [more inside]
Foodies of MeFi: I need new side dishes to make for taco night! Difficulty: vegetables, but not corn, beans, green salad, or squash. [more inside]
I have a bag of dried epazote for beans. Two problems. First, it's a mix of coarser, stalky material and leaf matter of varying fineness. Should I run it through a food processor to make it uniform (like, say, dried oregano) before measuring? Second, how much (processed or not) should I use to a pound of beans? I've seen everything from 1 tsp to 2 tbsp. One tsp of coarse would be nothing like 2 tbsp of fine, for example.
Please recommend outstanding recipe books and resources for clueless cooks! [more inside]
We're staying in Chula Vista for a month. Please suggest a good Mexican style take-out for lunch?
Mexican restaurant on a beach in southern Los Angeles? [more inside]
I just heard a recognizable piece of music at a Christmas event, but can't name it. [more inside]
Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
How can I replicate this amazing smooth, spicy salsa when all I can find are chunky salsa recipes? [more inside]
Best fish tacos closest to the ocean in San Diego? [more inside]
help! a quick quote on love from greek poetry and mexican poetry for a wedding toast. [more inside]
Mefites of Holland! Send me to your favorite ethnic grocery stores and trattorias in de Randstad. Bonus points for North Holland (esp. Haarlem-A'dam-Alkmaar), and you win 1,000 internets if you know of a real Mexican, Thai or Indian grocer anywhere within 250k of Amsterdam.
The comedian Louis C.K. is Mexican, having grown up in Mexico with Spanish as his first language. His family is still in Mexico too. Can anyone help me find audio/video of Louis actually speaking Spanish?
Good Mexican / Tex Mex in Orlando [more inside]
Opinions on gentrification from a gentrified neighborhood's non-gentry residents? [more inside]
For various reasons, I've become interested in Mexican history. Can you recommend good books that cover the pre-Colonial and Colonial eras (or any other interesting period)? I want something that's reasonably entertaining, if it exists. Interesting histories of Brazil would be cool too. Thanks!
My husband will be in Redwood City (attending this event) for work over the next fortnight and wants to take his team to a good Mexican restaurant there. Any recommendations? Walking distance would be good but not crucial.
I've drawn a colleague with an interest in Mexican wrestling for an office secret santa. I've got this person a book on the subject, and now I'd like to write an appropriate inscription - in Mexican Spanish. How would I say something akin to "To [name], merry Christmas, with love from the secret santa?" [more inside]
Say hypothetically, that you had half of a pigs worth of unrendered and raw pork fat trimmings in your freezer, apparently about 20 lbs, that your butcher handed you when they returned the rest of your, now disassembled, half pig. What would you do with it? [more inside]
We're light years beyond the Goya aisle here. [more inside]
What genre(s)of Mexican music is/are exemplified in the first three minutes of this song? What albums and musicians are hallmarks of this genre?
What should I make for dinner? 'A second life for stale savory cornbread' edition. [more inside]
My friend needs some advice on how to handle family that is not supportive of the positive changes she is making in her life. [more inside]
Good ideas for vegetable-based side dishes to go with Mexican food? (other than beans) [more inside]
What is your favourite authentic Mexican food cookbook? [more inside]
Are there any Mexican restaurants in Milwaukee, WI that take reservations or can otherwise handle a group of 10-20 on a Saturday night? A search of previous questions turned up Cempazuchi but I'm looking for more ideas. [more inside]
I'm a New Yorker in Los Angeles for the next 24 hours, for the first time ever. I'm looking for some very specific things. [more inside]
How do I make decent (but preferably great) flour tortillas at home? [more inside]
Los Angeles filter: Good, cheap Mexican food near LAX? [more inside]
Mexican Architecture Contracts As American Architect looking to do work in Mexico, I would like to be more familiar with standard contracts used. (Maybe the equilalent to AIA?) Can anyone share experience w/ either 1. A translated standard contract 2. A split/associated contract between a US Architect and a Mexican Architect? I realize that there is no one-fits-all form, but anything related will be helpful. Obviously personal information should be deleted. And anyone w/ personal experience who might have a story to share is welcome to add in.
Mexican Spanish to Castellano! Help me migrate :D [more inside]
I need a great pastor recipe! Anybody got one? [more inside]
Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it. [more inside]
Over the past year or so, tons of shops have opened up around Chicago that all are decorated in orange and green, have no signs, are run and patronized exclusively by Mexican-Americans and seem to be either juice cafes or vitamin shops. What are they exactly? [more inside]
I need a carne asada recipe that's easy and stove-top friendly. [more inside]
What is a traditional Mexican Cheese to go with Black Beans in Burritos and where can I get it in London UK? Also where can you get Tomatillo's in London? [more inside]
VegetarianFilter: Give me your best veg taco recipes and tips! [more inside]
Can you recommend music for my Mexican restaurant? [more inside]
Where can I buy this hot sauce? [more inside]
In the early 70's there aired a kid's after school program. Simple to identify, right? Course not, this is where you come in. [more inside]
Help me identify this terrific hot sauce my local sushi bar offers. What makes it unusual is that it is not creamy, much darker than sriracha, has a thick marmalade consistency, and has this deep sweet, slightly smoky flavor, while still being hot. And in it are darker tiny bits of somewhat grainy/crunchy red specs. Also, I definitely see some sort of oil as part of the mixture (you can see the oil in the crevice under the top in the linked pic above). I frequent sushi places and have not found another place that carries this. One thing that occurred to me: The head chef at this place is of Mexican decent - so there is a chance he created/brought in with him something from Mexican cuisine that I am not familiar with - not sure if that helps anyone. Would love to figure out what it is and be able to but containers/make some of my own!