Any ideas for a homemade dry barbecue/taco seasoning? I love the seasoning on Taco Mayo's Potato Locos. I received a small sample and it's great on roasted chicken or on other microwaved vegetables. I've used a brown sugar, paprika, garlic powder and onion powder mix, but it's not quite the same.
I've been directed by my naturopath to avoid nightshades (tomatoes, peppers, chilies, and others) as a way to improve my eczema. It has been helping so far, but I'm finding I really, really miss Mexican food. I'm talking about the standard stuff: salsa, tacos, fajitas, chilli, YUM. Do you know of any good nightshade substitutes that could be used in these dishes? Or any alternative recipes for these items that do not contain the forbidden foods?
Do you love spicy food? This question is not for you! I want to compile a list of the safest/mildest dishes to order when you eat out. If you don't like heat, what are your go-to dishes? [more inside]
My impossible-to-buy-for boyfriend has requested a Mexican cookbook for Christmas. We've had very little experience with Mexican food (and I'm pretty sure Old El Paso doesn't count) but what we've had, we loved. [more inside]
I love breakfast tacos! I eat them a lot. If I eat the exact same combination of ingredients every time it gets boring; thankfully there are endless combinations. Help me think of every ingredient that would be tasty in a breakfast taco. [more inside]
The first salsa I ever had was delicious. Chopped fresh tomatoes, lots of coriander/cilantro. I was introduced to it in Petaluma in 1990. A plastic tub. It may have had a picture of a parrot on the top. I'm not sure if I bought it (regularly) at the Safeway or the organic/health food store. Do you remember this salsa? Have you re-created it? Know a close approximation? Please share.
What is the easiest, cheapest thing to bring to a Cinco de Mayo-themed potluck that's six hours away and will have about 40 guests? I will have a cooler but no time to do anything the day of other than drive. I was thinking sangria but that's going to get expensive unless I make it with crappy wine. Other ideas? Really pressed for time but not ready to compromise too much on quality. There are several birthdays being celebrated as well, if that helps.
I've recently realized that due to having lived only on the northern east coast of the US, I am not very knowledgeable about Mexican cuisine beyond what's bled over into "Tex-Mex". Can you point me at resources to help me expand what I know? [more inside]
Recommend me a specific place to buy huge (12"+) flour tortillas in Brooklyn [more inside]
My favorite lunch at my favorite cheapo Mexican place is their chile relleno. However, it's unlike any chile relleno I've had anywhere else, or any I've seen in recipes online. I'm not complaining, but wondering if maybe what they're serving is actually supposed to be called something else? [more inside]
I need recipe ideas with the following restrictions: No sodium, fat, dairy, or soy, and easy on the sugar. [more inside]
We visited the local Mexican market today, and bought a ton of stuff...and I need some help figuring out what to do with it. I need recipes/ideas for what to do with: fresh guava, dried pasilla chiles, a massive pork cheek, frozen shredded coconut, cajeta, and a ton of limes (12 for one dollar!!!). [more inside]
What great dishes/recipes would you make part of a Mexican feast? [more inside]
Why do restaurants, even sit-down Mexican food restaurants, in the American South/Mid-Atlantic region, use preformed taco shells? [more inside]
Which Chicago bars have cocktail menus curated by mixologists who used to work at The Violet Hour? Which Chicago restaurants have head chefs who are veterans of Rick Bayless' Frontera empire? [more inside]
I'm in search of a good mexican food place in LA or San Fernando Valley... [more inside]
I need a carne asada recipe that's easy and stove-top friendly. [more inside]
Help me find a Mexican market in New York to stock up a suitcase of tortillas etc. to help me survive the coming months in Mexican-free Berlin. [more inside]
For those who make huevos rancheros: what do you do to make them amazing? For those who eat huevos rancheros: what detail makes them go from okay to amazing? [more inside]
Authentic Regional Mexican food in San Diego. Where "regional" ≠ Tijuana/TexMex. [more inside]
How can I recreate the Gorditos (Seattle restaurant) Salsa at home? [more inside]
What did I eat in Mexico? It was basically cream cheese-filled bread, does it have a name? [more inside]
Calling all cooks! I have moved from California to New Zealand and there is almost no mexican food to be had here in the land of the long white cloud. I'm having to learn to make everything from scratch so please give me your best mexican recipes! [more inside]
Where can I purchase chocolate chips and flour tortillas in London? [more inside]
Why do you never see snack sized bags of tortilla chips? [more inside]
If you've spent time in the Bay Area, you've probably been to one of those burrito places where they make the burrito in front of you with your choice of fillings. Kind of like how they make sandwiches at Subway, but these are generally really good burritos. They steam the (gigantic) tortillas, there are three different beans to choose from, tons of guacamole, Mexican sodas, etc. Is there a place like this in LA? I promise that I've been looking. [more inside]
Are there good takeout tamales in Portland somewhere? Where? [more inside]
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] [more inside]
Wow, there really is no good Mexican food in New York. Why? (more insidious). [more inside]