/ck/ - Food & Cooking

>>19980704
>I would unironically rather be Mexican or some shit. Anything other than British or Nordic
That's just silly. I have the same heritage on half of the family going back to the Revolutionary War. I have a relative excavated and studied on the History channel from under the altar in a church. My name has as many African Americans with it, as actual Brits, ugh. There is some fun colonial heritage and food history worth noting, though. It is what it is. Don't negate your heritage like that. In my heart, I'm probably 25% Mexican and 25% Italian, but that's what travel and food appreciation does to you. It doesn't mean I am ashamed of myself.

OP, american baked beans are quite a different beast than Heinz canned (britsh) beans. That said, I'd prefer some Mexican molletes. The bolillo roll is sourdough, and the broiled cheese is great.

>>19802802
>What's the difference between Tex-Mex and Mexican food?
The closer you are to the American border, the more likely to see flour tortillas as much as corn tortilla recipes...wheat growing landscape.
Regional recipes like migas, or deep fried things like a chimmichangas, or even more utterly texas recipes like fajitas on a sizzling comal will happen. There are regional hot dogs like the Sonoran hot dog with different bun and toppings, or the delicious Hatch chili season coming out of New Mexico and the border area there.

Within Mexico City, you will definitely find flour though, because it emulates the pita aka "arab" bread of the Lebanese christian immigrants of long ago 75-150yrs? that started several traditions including the tacos al pastor, and some of the versions of quesadillas. Many people don't realize how cosmopolitan the DF city itself is, 3x the size of NYC with bohemian beers dating back to the Hapsburg rule by Maximilian, and traditions survive today like autrian or french bakeries. Mexico, like everywhere else has regional food based on what actually grows there in that region. Gonna see some guatemaln huaraches and lime-pickled ceviche when you get near the southern border or the coasts.

Mexico already did it. Breakfast too.

>>19149109
Mexicans worked it out right
But yeah I fucking hate the English too.

>>18147712
It's just a troll thread people
/move along

>>16413939

>>14477097
>exas Pete
this is really a mixer. It's good for adding butter, garlic, lemon to make buffalo sauce. Using straight up, ehh. I think the best of the genre is Crystal and Louisiana, better than Pete and Tabasco.

I also dont understand the desire to increase tolerance. Sauce is a preserve convenience food. If you want to get more deliciousness, you should think about moving using it in your cooking itself, making relishes, slicing thinly on top of foods. A bit of fresh serrano. Roasting a jalapeno. Pickling a jar of onions, carrots and jalapenos in vinegar.

Next up from sriracha might be Super Chili Crisp, langama. Toss it into noodles, spoon it into soups, sprinkle it over rice or use it like a relish. It's even good in a grilled cheese. Why is it good? No vinegar to get too tart.
You might start cooking with sambal olek which I think is better than sriracha.

Valentina has versions, and one of them has a great roasty flavor from a particular (merida?) brown dried chili, forget which.

Green Jalapeno and Chipotle Tabasco flavors have nice purpose. for some dishes, like a quick addition to a mayo, for adhering some breading or a dipping sauce.

A habanero fruity hot Cholula is not too hot and not too vinegary, so really good for eggs and some hispanic rice or beans.

Shout out if you can find it to the various Herdez salsas in the can. They tend to have as much heat as flavor. Ranchera salsa makes instantly great huevos rancheras, or divorciados if you add in the roasted green salsa.

>>14404672
Looks like the wrapper wasn't warmed before stuffing, kinda gummy looking.

I prefer a Lunch Carnitas. I don't need the egg with the carnitas which I think pairs better with corn tortillas, but would enjoy some avocado, a tastier salsa, like maybe some salsa verde.

For breakfast, I would prefer a chilaquiles with shredded chicken, red or green, or huevos divorciados or perfectly golden brown molletes on bollilo roll, great pico de gallo on the side.

>>13413404
I spent a lot of time in the DF in my earlier life, for business trips filled with dining, and shopping before coming home.

Breakfast:
MOLLETES
Nothing is comfier than a perfectly fresh, slightly sourdough bolillo roll toasted open faced with deliciously creamy, refried beans, grilled with a thick layer of queso fresco cheese on top all bubbly and browned, with a side of fresh salsa to spoon over each crisp bite.
French pastries are common all over the city, and the long plank of pastry dough, shellacked with sugar is second only to a cuban pastelito with a delicious cafe con leche, thick chocolate or coconut atole, or ust some hot chocolate, mexican style. I also like a chilaquiles verde, with shredded chicken. Side of sliced avocado, just a simple squeeze of lime on top.

I'm a huge fan of mexican soups, richest stock in the world, really. From sopa de lima, to tortilla azteca, to a hominy rich pozole. I like them all.

Nothing beats a fresh giant sheet of fried chicharron with lime and hot sauce and ice cold dark beer like Negra Modelo.

Same thing with stuffed chilies and veggies, or tamales and enchiladas, though my favorite is emmolada i just love a rich and complex mole sauce and mexican cheeses. Thinking of cheese, i have never had a bad pizza in Mexico. As far as tortillas go, soft and fresh corn tortillas are the best, and I really like them thicker like arepas, the mexican huarache, esp with some roasted cactus, just gotta watch for missed thorns.

I'm a sucker for an agua fresca, any kind of tropical flavor, and barring that, I like the sangria flavored grapey soda called Senorial.

>>11176165
>>11176155 (OP)
>I thought that style of curly leaf parsley garnish vanished in the 60's. Where in timewarp flyoverville is this?
Looks like kale, not parsley, to me.

OP, that looks like a really greasy rendition of everything :P~~ I find mexican breakfast really comfy, the sourdough crusty nature of bolillo rolls with browned cheese and soft beans, and piquant fresh salsa, chilaquiles with soft chicken and sweet crema, thick rich creamy atole from a mug, cafe de olla while dipping a barely sweet concha roll like a donut.

>>10055715