/ck/ - Food & Cooking

[Anonymous No.11848599]

Mexican dishes that are hard to find in US

Chiles en nogada (pic): It consists of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green from the chili, white from the nut sauce and red from the pomegranate.

[Miranda Yamilet Good !u3k/KWlQXY No.11848603]

>>11848599
Aw fuck yeah, I love chiles en nogada.

[Anonymous No.11848612]

Whats that warm mexican drink that they put a bunch of cinnamon in

[Anonymous No.11848614]

>>11848612
Horchata?

[Anonymous No.11848616]

>Mexicans eat nut sauce in a dish representing their country
Checks out
Looks delish though

[Anonymous No.11848623]

>>11848612
Pozol? But it's served cold....no idea man

[Anonymous No.11848627]

>>11848612
Champurrado?

[Anonymous No.11848629]

>>11848627
No, it's milk based and white and it uses caramel for sweetening. And cinnamons.

[Anonymous No.11848645]

>>11848629
Only thing I can think of is atole

[Anonymous No.11848647]

Borrachita ice cream and garambullo ice cream.
Borrachita is a fruit that grows from a cactus, it's endemic to a small region in northern Guanajuato. The flavor is acidic and contains a small quantity of alcohol because of fermentation caused by the sun of the desert.
Garambullo is a berry like fruit that grows from a cactus, the flavor is sweet. This fruit is endemic to the Bajío region.

[Anonymous No.11848648]

Damnit
Now I'm craving some chaquehue.
Thanks .

[Anonymous No.11848650]

>>11848629
Horchata, dum dum. Though it's usually served cold.

[Anonymous No.11848655]

>>11848650
Horchata isn't milk based
>>11848629
>>11848612
It's not really milk based but cafe de olla is a coffee beverage with milk, cinnamon, and sweetened with piloncillo which is unrefined cane sugar and has a caramel flavor

[Anonymous No.11848663]

Caldo de Piedra. A shrimp and fish soup cooked by a hot volcanic rock.

[Anonymous No.11848668]

>>11848629
That sounds like natillas
Are you sure it's supposed to be a drink or maybe it was natillas that didn't thicken?

[Anonymous No.11848675]

This is a great thread but I know that the boomers will be coming soon to post that picture of soyjak because nobody is allowed to talk about authentic Mexican food on this board

[Anonymous No.11848680]

>>11848675
Hey, as long as those other guys don't come around taking about building partitions and whatnot.

[Anonymous No.11848685]

Huitlacoche
It's corn infected by a fungus (Ustilago maydis) that causes tumors in the plant.
It's usually consumed in quesadillas, but it also can be used to make soups and creams.
A good huitlacoche tastes like truffles, a bad huitlacoche tastes like toothpaste.

[Anonymous No.11848695]

>>11848685
Whenever I see things like that I always wonder what the first person who decided they were gonna eat that were like.

[Anonymous No.11848708]

>>11848695
Probably during a famine

[Anonymous No.11848717]

>>11848612
Atole

[Anonymous No.11848723]

>>11848599
I've never heard of this before, it sounds really interesting... especially the walnut-based cream sauce.

[Anonymous No.11848728]

>>11848685
I had this in a quesadilla in Mexico, was very good

[Anonymous No.11848730]

>>11848708
That's what I was going to say. Many delicacies likely originated from experimentation due to necessity (famine/starvation). Think about most fermented foods.

[Anonymous No.11848771]

>>11848708
That's what I figure, but still. Wouldn't know if it was poisonous or not so you have to wonder how that process played out.
Was it "if I don't eat I'm going to die so I'm just going to devour this thing that might cause a slow painful death."

[Anonymous No.11848782]

>>11848612
Guertomultachle?

[Anonymous No.11848787]

>>11848647
>Borrachita is a fruit that grows from a cactus, it's endemic to a small region in northern Guanajuato.
The purple fruit that grows on nopales, or they actually grow on cacti? If it's the former, they're not endemic to Guanajuato, they're everywhere. They're called "tunas" in the north.

[Anonymous No.11848788]

>>11848612
Maybe the lioconcho? I don't know

[Anonymous No.11848794]

>>11848599
>Mexican dishes that are hard to find in US
It's arguably not a "Mexican" dish in the strictest sense, but during posadas/festivals/carnivals/etc, the food vendors sell pancakes topped with cajeta. I've never seen a food stall in the States that does it.

[Anonymous No.11848976]

>>11848717
200 IQ bonafide Mexican vato
Gonna be a gracias from me, muchacho

[Anonymous No.11849020]

For me, it's tlacoyos

[Anonymous No.11849052]

>>11848612
That's every warm Mexican drink

[Anonymous No.11849926]

>>11848787
No, borrachitas grow in a small cactus called 'biznaga', they're nothing alike tunas. Borrachitas are slimy and have a lot of seeds.

[Anonymous No.11849981]

Lomitos de Valladolid.
Pork loin cooked with tomato, oregano, green chili and habanero pepper. It's common in Yucatan.

[Anonymous No.11850004]

Give me some authentic messican recipes mexilads.

[Anonymous No.11850009]

>>11849926
>>11848787
>>11848647
I'm having trouble finding any mention of borrachitas online except a few articles on species taxonomy - entirely in spanish. Seems like there's no word for them in any other language. Wish I knew what it was like.
http://www.llifle.com/Encyclopedia/CACTI/Family/Cactaceae/4300/Ferocactus_histrix

[Anonymous No.11850032]

>>11849926
>biznaga

[Anonymous No.11850036]

>>11849020
Those are everywhere here in New York

[Anonymous No.11850038]

Cochinitita Pibil
>Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.[1] Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

[Anonymous No.11850042]

I can't believe that a lot of redneck retards on /ck/ actually think Mexican food is all burritos and quesadillas

[Anonymous No.11850050]

>Pan de cazón (Spanish: "bread of small shark")[1] is a casserole dish in Mexican cuisine that is prepared in the style of lasagna using layered tortillas with shark meat such as dogfish shark, black beans or refried black beans and spiced tomato sauce.[1][2][3] It has been described as a specialty dish of the state of Campeche, Mexico.[4]

The dish is typically prepared with blacktip shark in Campeche, and in Yucatan dogfish shark is typically used.[1] Preparation traditionally involves boiling the shark meat in seasoned water and then shredding it.[1]

[Anonymous No.11850059]

>>11850009
Borrachita cactus is very endemic, and it's an endangered species so it's protected by the law and cannot be exported or used extensively for commercial purposes.
The flavor is very acidic, like eating kiwi with lemon. I eat just a small quantity of borrachitas, if I eat a lot my theet start hurting.

[Anonymous No.11850067]

What about Tlayudas?

[Anonymous No.11850078]

Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.

It has been called the signature dish of the state of Veracruz.[1] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico.[2] The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence.[3][4]

Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapenos, olives and herbs, and the fish is baked with the sauce until tender.[5] Capers and raisins may also be used.[6] If red snapper is not available, another type of rockfish may be substituted.[7] The dish is traditionally served with small roasted potatoes and Mexican-style white rice.[8][9]

[Anonymous No.11850087]

>A mixiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor.[1] Diced nopales are often included with the meat before wrapping.

[Anonymous No.11850095]

>A molote is a filled, corn-based pastry usually served as an appetizer or snack in Mexican cuisine. It consists of a dough made from corn masa, sometimes blended with mashed potatoes, that is filled with various ingredients, then fried in lard or oil. In some areas molotes are rolled into cigar shapes or ovals, in others they are formed into half moons similar to empanadas.

[Anonymous No.11850100]

This one is very exotic, even for Mexicans.
Iguana! It can be cooked in stews, soups and tamales. It's eaten in Southern Mexico.

[Anonymous No.11850110]

>Alambre is a popular Mexican dish consisting of grilled beef topped with chopped bacon, bell peppers, onions, cheese, salsa and, in some variations, avocado.[1][2] It is usually served with freshly made corn or flour tortillas.[1] The most common ingredient is beef, and other kinds of meat such as chicken or pork are also used.[3] Some recipes even substitute chopped ham or chorizo instead of the bacon.[2] Alambres are popular in many parts of Mexico, especially in Mexico City, Oaxaca, and among Mexican-American populations across the United States.

[Anonymous No.11850112]

>>11850087
The secret of mixiotes are the maguey leaves! I've never seen them outside Mexico.

[Anonymous No.11850132]

>Caldo de siete mares (in English, "seven seas soup"), also known as caldo de mariscos ("seafood soup") is a Mexican version of fish stew,[1] popular in coastal regions in Mexico.[2] It is typically made with chicken, tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth.[2]

[Anonymous No.11850149]

>Aguachile ( “chile water” in Spanish ) is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion. Fresh vegetables such as cucumber are usually added. This fresh seafood dish comes from the Northwest region of Mexico and is normally prepared in a molcajete. The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepines, small round peppers chilies from the state.

[Anonymous No.11850180]

>Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood.[1] In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shrimp, clams, crab, calamari and whitefish. The dish may be seasoned with fresh leaves of epazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot.[2].

I'm showing a lot of seafood because Mexican seafood is very underrated, imo it's some of the best in the world.

[Anonymous No.11850231]

>>11850149
I love aguachile, extra spicy with extra lime. It's a bomb for the tummy.

[Anonymous No.11850293]

This is huapilla. A fermented, low alcoholic content beverage is made out of it. Sour, tangy, and just sweet enough to compensate. It is a bit harsh on the throat for some reason though.

>>11850110
> Alambre
> Unknown
Pick one, anon.

[Anonymous No.11850314]

>>11848599
The problem with these is that they're seasonal, between the months of August and October.

[Anonymous No.11850347]

>Café de olla (lit. pot coffee) is a traditional Mexican coffee beverage.[1] To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas.

In Mexico, café de olla is made with ground coffee, cinnamon, and piloncillo (known as panela in other countries).

>>11850293
They are in America, I've never seen them sold in Mexican restaurants here.

[Anonymous No.11850355]

One of my favorites: crema de apio. Made with celery and bananas. Served warm.

[Anonymous No.11850396]

>>11848599
there is a small mexican place in Lincoln, NH. They serve this and is is GOAT

[Anonymous No.11850421]

>>11850347
I had that visiting Valle de Santiago, a small town in Guanajuato state as a teen on a trip.

They added like spices from a brick and it was really cinnamon-y.

[Anonymous No.11850425]

>>11850355
Warm pureed bananas with floating raw celery? That sounds horrific.

[Anonymous No.11850492]

Mole verde ("green mole") is a type of mole of the cuisine of Mexico.

The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken broth and a few of bolillo or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared.

The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with lard or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans

>>>>11850421
Did you like it?

[Anonymous No.11850503]

>Mole verde ("green mole") is a type of mole of the cuisine of Mexico.

The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken broth and a few of bolillo or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared.

The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with lard or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans

>>11850421
Did you like it?

[Anonymous No.11850514]

>>11850503
Yeah it was really rural. I stayed with a family in Salamanca. They assigned me the ONLY family who didnt have teen kids so I was bored shitless. The best thing they made was a salsita with just little tiny (pequin?) peppers ground up in a molcajete with salt and served with fresh corn tortillas. They also had ripe pomegranates growing on the trees and the good kind of mangos (orange ones, forget the name) at the little store in town.

I went out for al pastor tacos whenever possible with the older teens and ate all the street food I could and drank the local tap water. Best thing I had was enchiladas mineras which is corn tortillas dipped in red chile sauce on a comal and filled with queso blanco (I think) and carrots and potatoes. Also the family I was staying with made sweet raisin tamales which were good and I had champurrado (corn punch?) at a stand on the way back from visiting Leon I think.

[Anonymous No.11850573]

>>11850503
Mole Verde is pretty common in the US. A place here in New York has it

[Anonymous No.11850580]

Mods, sticky this thread for the mouthbreathing redneck retards who think Mexican food is "the same 5 ingredients".

[Anonymous No.11850581]

>>11850573
The one with pumpkin seeds is ok, family made it for me in Mexico, but the brown one tastes better.

[Anonymous No.11850583]

>>11850581
mole poblano?

I actually prefer verde

[Anonymous No.11850588]

>>11850580
Central Mexican food > tex mex

[Anonymous No.11850594]

>>11850583
I think so. I like the chocolate better. Is verde with pumpkin seeds? That was the kind I had in Mexico.

[Anonymous No.11850607]

>>11850594
I think verde and pipian both use pumpkin seeds

[Anonymous No.11850615]

>>11850588
Are the people on this forum who think Mexican food is just shit like fajitas and burritos being serious, or is that just a lame attempt at trolling

[Anonymous No.11850619]

>>11850607
Pipian that's the one. Not sure what's in verde. I like the taste of chocolate with chicken and corn tortillas together. Also developed a taste for hibiscus tea (agua de Jamaica) in Mexico and now all the hipster coffee shops here have it so that's nice. Also horchata.

[Anonymous No.11850624]

>>11850615
They've only had Americanized tex mex because they are lower income and/or rural/suburban retards who don't get that there's more variety further South in actual Mexico. If you lived in rural West Virginia you might not be so aware of Mexican regionalism.

[Anonymous No.11850639]

>>11850514
>I went out for al pastor tacos whenever possible with the older teens and ate all the street food I could
This is what you do when you come to Mexico it you cant to know the real variety of our food, just don't put too much salsa on it a the beginning, a normal stomach isn't ready for it, start with a little bit and increase the quantity a bit every time

>and drank the local tap water
Fucking madman, there's very few places in the whole country where you can do it without getting sick (the first few times), you are lucky Guanajuato is one of those places with good tap water.

[Anonymous No.11850645]

>>11850615
Your time on this site will be greatly improved if you assume every post you read is facetious.

[Anonymous No.11850653]

>>11850624
True
>>11850645
I don't take it "seriously" but it gets annoying when people tell the same unfunny joke on a board that's supposed to be more serious

[Anonymous No.11850667]

>>11850639
I still got kinda sick but it wasn't too bad. I wasn't gonna waste money on bottled water, I'm Jewish for Chrissakes.

I also went out a few times to a local bar/disco (small) that the mom freaked out when I told her about because she said there had been knife fights recently. And I knew not to say a word about being gay due to the frequency of how often the local teens would say maricon. Still got kicked out by my host family after telling their son to stop hitting me in the car on the way home from a weekend trip to a neighboring town. I spent the last week of the homestay with the other guy on the trip at his family's house. He had whiskey. That family had teenage kids. Teen gay kid + poor family with small kids = boring and bad placement. The kids were like 3, 5 and 7 and I was 15 and every other teen got placed with a family with teen kids and some with more middle class families.

[Anonymous No.11850772]

>>11850580
Sut the fuck up insecure m*xican

[Anonymous No.11850774]

>>11850772
I'm Irish-American

[Anonymous No.11850779]

>>11850774
Post hand

[Anonymous No.11851029]

Nice thread. my family is Mexican but hailing from a region that had lots emigrate to the US so most of the Mexican food here is what they made back home so visiting there didn't yield any foods I hadn't already eaten in the US. I'm seeing a lot of new dishes.

Anyway something new I did have on my last trip here was cuachala, a chicken dish in a thick tomato based broth. If you'd like to make it your best bet is to find a spanish recipe and use google translate (cuachala receta).

[Anonymous No.11851392]

>>11850667
Did you visit Guanajuato city, Dolores Hidalgo or San Miguel de Allende? They're the best places to visit in Guanajuato.

[Anonymous No.11851609]

>>11850573
>Mole Verde is pretty common in the US. A place here in New York has it
Really? I've been to Mexican restaurants for years and have never seen it. Name of restaurant?

[Anonymous No.11851633]

Tlayuda is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla[2] covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.[3][4]

A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City.[3] Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara.

The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including tasajo (cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half.

[Anonymous No.11851650]

>Papadzules (Spanish pronunciation: [papaˈtsules]; Mexican Spanish, from Mayan [papatsʼuːles]) is a traditional dish from the Yucatán Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce.

[Anonymous No.11851662]

>Escabeche oriental, is a dish of the cuisine of Yucatan, Mexico. It is called oriental (eastern), because it is dish of the east of Yucatán, specifically the city of Valladolid. It is prepared with turkey or chicken, which was marinated in a mixture of coriander leaves, salt, pepper, cumin, cloves, cinnamon, vinegar and garlic. The chicken is boiled in water with onion strips and sour orange juice. Then, the cooked meat is fried in butter or oil with garlic, oregano and salt. The poultry is served crispy and bathed with fried onion and xcat-ik or blonde chilis strips.

[Anonymous No.11851670]

>>11848695

you wont eat that bro

[Anonymous No.11851674]

>Nicuatole is a pre-Columbian gelatinous dessert made from ground maize and sugar, traditional in Oaxaca, Mexico.[1][2][3] It may be flavored with coconut, pineapple, milk, mango and other seasonal fruits.[1]

[Anonymous No.11851695]

>Poc chuc is a Mexican dish of meat, commonly pork, that is prepared in citrus marinade and cooked over a grill. Poc chuc is often served with a side of rice, pickled onion, refried beans, and avocado. Poc chuc is one of the signature dishes of the Yucatán.[1]

[Anonymous No.11851705]

>Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. This dish was originally created by the Mayans and with the passage of time has evolved to take its present form.

[Anonymous No.11851722]

>Jocoque is a food produced from a milk base which is, in its most artisanal form, was obtained by leaving milk in a clay vessel near a heat source, such as a chimney, stove or fire, which would give it a different consistency, since it would spontaneously undergo a type of curdling. However, currently its production calls for the use of pasteurized milk, which is injected with a mix of dairy cultures, which cause the milk to be curdled by producing lactic acid, causing a separation of curds through filtration to increase the consistency. It is white in appearance and some authors classify it as a type of queso fresco. It is produced in notable quantities in the state of Sinaloa as well as in parts of the state of Jalisco, Oaxaca and the center of Mexico. The variety of dry or dehydrated jocoque has increased in popularity across the country in recent years, used as a snack with tostadas or tortilla chips. This "dry jocoque" is similar to the Arab labneh.

[Anonymous No.11851727]

I've never had a decent pambazo in burgerland.

[Anonymous No.11851731]

>Chongos zamoranos is a dessert of Mexican cuisine made of curdled milk.[1] It is typically prepared with rennet tablets, milk, sugar and cinnamon. The result is a dish of soft cheese-like consistency on a sweet brown milky syrup. Its origin is attributed to colonial-era convents in the city of Zamora, Michoacan.[2] This is a premature solid which doesn't really count as a liquid.

[Anonymous No.11851738]

>Relleno negro (black stuffing) is a cuisine dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole).[1][2][3] It is traditionally prepared in the month of November in a festival called Hanal Pixán.[4]

The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs. The black color for the stew comes from the mixture and toast of the chilies that are used in the chilmole, among which we can find: ancho chili, black peppers, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.

[Anonymous No.11851747]

>>11848599
This is the easiest fucking thing to find in america what the shit are you on about, stop living in fucking north east.

[Anonymous No.11851750]

>Chileajo de cerdo is a dish originating from Oaxaca, Mexico. It consists of pieces of pork boiled in water and cooked in a thick sauce made of toasted guajillo chili without seeds, toasted ancho chili without seeds, raw costeño amarillo chili without seeds, roasted and peeled garlic, cloves, oregano, cumin, red and green tomatoes, salt and pepper. This dish may be served with bayo beans.

[Anonymous No.11851749]

>>11851029
>>11851633
>>11851650
>>11851662
>>11851674
>>11851695
>>11851705
>>11851722
>>11851731
>>11851738

Literally see all of these in arizona without issue, how the fuck is that "hard to find in the US" or do you just mean around you?

[Anonymous No.11851769]

>>11851749
I doubt it, I live in fucking San Diego and have only seen a few of those.

[Anonymous No.11851780]

>>11851769
Come to tucson or phoenix anon, you generally have to go to the poor areas but there is shit around there m8. None of these dishes are unique in any way, gringo like you may not last long in those parts though

[Anonymous No.11851811]

>>11851780
Name of restaurants? I want to look them up.

[Anonymous No.11852047]

>>11851029
Where is that, Michoacan?

[Anonymous No.11852051]

>>11851609
La Morada
>>11851633
These are fairly common in New York. A place in Corona specializes in these

[Anonymous No.11852057]

>>11851747
lol, there are a ton of Mexicans in the Northeast dude. There are several restaurants here in New York that have that dish
>>11851780
Some of these are Southern Mexican specialties, though. I doubt you can find Tlayudas everywhere in Arizona, which mostly has immigrants from Northern and Central Mexico

[Anonymous No.11852089]

>>11850425
Not a purée. You blend the bananas with beef stock so it's broth-like.

[Anonymous No.11852125]

>>11851392
We visited Guanajuato city and San Miguel de Allende I think. Also Leon. The best street food was in Salamanca tho just cuz it was cheap, low key and hyperauthentic cuz zero tourists. Enchiladas and tacos.

[Anonymous No.11852175]

I know street food gets talked about a lot, but what about sit down restaurants in Mexico?

[Anonymous No.11852200]

>>11852175
Depends on what you want, for most of the dishes in this thread you need to go to restaurants, street food is mostly flautas, enchiladas, tlayudas and every variety of taco

[Anonymous No.11852250]

>>11852200
That's good actually. I'm glad that it's not just a "street food" country.

[Anonymous No.11852291]

>>11852250
It is, street food is super cheap, for example here in my city you can get 5 tacos de vapor for less than US$1, and tacos de tropo/al pastor for US$2.5

[Anonymous No.11852325]

>>11852291
Yeah but I think the sit down dishes are important to. I wouldn't want to eat nothing but antojitos

[Anonymous No.11852461]

>>11850050
What does shark taste like?

[Anonymous No.11852477]

>>11852461
It's very meaty, it tastes good. It's not good to eat too much of because of the mercury levels, though.

[Anonymous No.11852480]

seething anglos
>b-b-b-but chink gook food better jap cuisine bad

[Anonymous No.11852485]

>>11852200
Like this guy said. >>11852200 stuff like pic related is only found in restaurants.

[Anonymous No.11852491]

>no one has posted Pozole

[Anonymous No.11852492]

>>11852175
Like this guy said >>11852200 food like pic is only found in restaurants

[Anonymous No.11852495]

>>11852491
I've had it once but it was white pozole. It was good and hearty but a little bland

[Anonymous No.11852496]

Reading the descriptions for the foods, a lot of them say to boil the meat then cook it a second time, is there a specific reason for this?

[Anonymous No.11852497]

>The following is frozen confection, a Oaxacan speciality that performs their usual trick of looking quite normal, but astounding with a complexity and depth of unexpected flavour. Literally "Icy treat of burnt milk", the leche quemada possesses a nutty caramel taste but is marked by the smokey notes of the burnt sugar. Many are delighted by the uniqueness of this frozen treat, and crave its morish flavour.

[Anonymous No.11852507]

[Anonymous No.11852509]

>>11852495
When people makes white pozole they usually prepare the salsa for you to add as much as you want. It also depends on what did they use to make it, I usually have pozole with pork, but I know people that uses chicken.

[Anonymous No.11852510]

>>11852497
morish?

[Anonymous No.11852514]

>>11852509
Oh shit, I thought that salsa was just for the tacos. I probably should have put some in

[Anonymous No.11852519]

>Caldo tlalpeño, is a traditional dish from Mexico which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote and chipotle chili.[1] It is served with avocado slices and diced cheese, and accompanied with lime. The original recipe does not contain rice.

One of my favorites as good as pozole desu.

[Anonymous No.11852524]

>>11852510
moreish, morish
adjective
informal (of food) causing a desire for more

[Anonymous No.11852527]

>>11852514
>Oh shit, I thought that salsa was just for the tacos
I just realized that I don't have facepalm pictures in this computer

[Anonymous No.11852538]

>Calabacitas con puerco is a traditional dish in Mexican cuisine. It consists of pork that is sauteed in butter, oil or in its own fat. Garlic, onion, black pepper, salt and chilis are added, and left on fire until everything is cooked. Chopped red tomato, corn grains, bay leaf, cumin and black pepper is then added. All this is boiled until meat is tender. Missing a few minutes to extinguish the fire, chopped pumpkin or zucchini is added until finely cooked. This dish is usually served with refried beans and red rice.

[Anonymous No.11852544]

Mexican food looks so delicious

[Anonymous No.11852554]

>Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsemen, or charros. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo. It is served warm, and is usually of a soupy consistency.[1][2]

[Anonymous No.11852571]

>Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish).[1] It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.

Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream.[2] Sometimes chicken broth is added for flavor.

[Anonymous No.11852589]

>Romeritos is a Mexican dish from Central Mexico,[1] consisting of tender sprigs of seepweed (Suaeda spp.) which are boiled and served in a mole sauce seasoned with shrimp jerky blended into the mix, typical additional ingredients include boiled potatoes, nopales and re-hydrated shrimp into the stew. They are usually served with patties of dried shrimp[2] with bread slices and in tacos. They are traditionally enjoyed at Christmas and Lent.

The type of seepweed used depends on the region, the plant is known as romerito in Spanish. That name in English means "little rosemary", some seepweed species can vaguely resemble such plant when fresh but they don't taste or smell similar in any way.

[Anonymous No.11852607]

>Mancha manteles (literally, "tablecloth stainer") in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits.

[Anonymous No.11852610]

>>11852607
First time I hear of this

[Anonymous No.11852622]

>Chicharrón en salsa is a popular breakfast and dinner dish in Mexico, made of pork rind cooked in a mild spicy salsa, seasoned with coriander. It is often accompanied with refried beans and corn tortillas. There are two versions: chicharrón en salsa verde (in green sauce), and chicharrón en salsa roja (in red sauce).[1]

>>11852610
Really? I think it's from Oaxaca.

[Anonymous No.11852631]

>>11850038
I had this before. It is incredible. That purple onion they use is so good.

[Anonymous No.11852641]

>>11852622
That explains it, some of these dishes are very regional, for example Cabrito, you can find it only in Monterrey and cities close to it.

[Anonymous No.11852647]

>>11852641
My host family took me to some sort of family gathering where there was a whole roasted goat served to everyone.

[Anonymous No.11852657]

Huauzontle pancakes stuffed with cheese and topped with tomato sauce. Alternatively, huauzontles can be encased in an egg batter and deep-fried with a stick of salty Mexican cheese. Huauzontle is used to season salads, ahuautles in pasilla sauce, and beef fillets.

[Anonymous No.11852675]

>Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chile sauce.

In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lard, and cooked in a chile sauce made from re-hydrated dried chiles. The sauce is usually flavored with onions, cumin and garlic.

[Anonymous No.11852695]

>Pachola is a type of prepared meat in Mexican cuisine. It consists of a flattened and spiced ground beef patty made using a metate (grinding stone). The beef is mixed with ground ancho chili, cumin, garlic[1] and bread, and fried in oil. Pacholas are sometimes grilled.[1]

[Anonymous No.11852728]

>Puntas are a traditional dish of Mexican cuisine. It consists of small cuts of meat cooked in various Mexican sauces, either of dried chili or fresh chilis sauces. Initially, the tips were made with strips of leftover beef cut, known as puntas de filete. Then, different types of meat have been used.[1][2]

[Anonymous No.11852737]

>Arroz poblano is a Mexican dish made with rice, in which its green color comes from a chile poblano liquid preparation.

>The green liquid is made by blending roasted chile poblano with onion, cilantro, garlic and some water. White rice is fried in oil, then the liquid is added, as well as yellow corn grains, small strips of chile poblano and salt. The rice is simmered until tender.

[Anonymous No.11852752]

>Guasanas is a dish from Mexico consisting of green chickpeas, water and salt. The chickpeas are steamed and shelled before serving.

[Anonymous No.11852773]

>Mole de olla is a Mexican traditional soup. It is made of xoconostle, squash, zucchini, green beans, corn, potato, chambarete and aguja meat, submerged into a broth of chile guajillo and chile pasilla, seasoned with garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and lemon. The term mole means a mix of ingredients or sauce.

[Anonymous No.11852786]

>Pastel azteca is a Mexican dish, known in US as tortilla casserole or tortilla pie. The traditional dish is made by alternating layers of gently fried corn tortillas with layers of salsa de jitomate, chile poblano strips, corn grains, onion strips, sour cream and Oaxaca cheese or Chihuahua cheese. It is common to add a meat ingredient (coarsely shredded chicken, ground beef or pork). The pastel azteca is oven-baked.

[Anonymous No.11852797]

Camaron a la diabla, spicy Mexican shrimp.

[Anonymous No.11853034]

>>11852554
My mum prepares the best frijoles charros in the world, instead of pinto or peruano beans she uses alubias. She also uses a lot of sausages and chorizo.

[Anonymous No.11853038]

>>11852797
Check 'camarones al mojo de ajo'

[Anonymous No.11853043]

>>11852728
In my town they sell 'punta de filetes pizza', good.

[Anonymous No.11853106]

>>11848976
Thanks fren

[Anonymous No.11853160]

>>11853034
My mom uses pata de puerco instead of sausage or bacon, it gives it an amazing flavor

[Anonymous No.11853172]

>>11851749
Shut the fuck up. I’m from central Mexico but live in Arizona. You don’t “ find these here without issue,” and the vast majority of Mexican food here is Sonoran style crap.

[Anonymous No.11853615]

>>11853172
Where are you from? I live in Guanajuato.

[Anonymous No.11853728]

>>11852047
Jalisco Region, most all the recipes I have seen are just chicken in the sauce but I think if I make it I will add potato. With rice on the side it can be another form of Mexican 'curry' alongside mole.

[Anonymous No.11853817]

>>11850100
I'm Mexican and I wouldn't eat reptiles or amphibians 2bh

[Anonymous No.11855148]

>>11850667
>I'm Jewish for Chrissakes

[Anonymous No.11855218]

Do Mexican-American girls cook any of this?

[Anonymous No.11856984]

>>11855218
As a mexican who has female cousins that were born and raised in LA all their life.

Depends. They cant. They are weirdos, one of them eats only mcdonalds! and cant cook to save her life. you imagine a fat person, but she was not fat believe me.


Im going to mexico this year, to visit family in the yucatan and im excited for the food.

[Anonymous No.11857003]

>>11856984
I think all American chicks are like that except for chicks who go culinary school or whatever

I did know a Latina who was a good cook, she was kind of nerdy and I miss her so much

[Anonymous No.11857766]

Cueritos
>Cuerito is pig skin (pork rind) from Mexican cuisine, Venezuelan cuisine and Spanish cuisine. Cuero is the Spanish-language word for leather or hide, so cueritos means "little leathers". They are usually pickled in vinegar (cueritos de vinagre) and can be made with a spicy sauce. The vinegar can be seasoned with pineapple, dulce macho (piloncillo), cloves, peppercorns, chile de árbol and oregano.

Cueritos taste like vinegar flavored jelly. I don't know why we eat them but we love them. I guess it's an acquired taste food.

[Anonymous No.11857896]

>>11857766
I'm not a big fan. I think it's mostly because the first time I tried them, I was a kid, and I was expecting it to be coconut meat, and it was weird vinegar rubber instead.

[Anonymous No.11858105]

>>11857896
Yeah, eating cueritos is like eating a condom lol
But I love them, I'm going to eat some tomorrow.

[Anonymous No.11858125]

>>11852786
Holy shit I know this dish. My family is white from the Midwest and they got this "tamale pie" recipe exactly like this from an "Indian" friend a long time ago.

That and cowboy beans, the Indian lady also gave the family that recipe.

I always thought both of these were white foods/ texmex

[Anonymous No.11858200]

>>11850774
Is that you, Paul? Based skating Señor

[Anonymous No.11858316]

>>11848695
stories say this food was given to mexica warriors before battle to invigorate them with whatever magic mumbo jumbo they believe in.

[Anonymous No.11858322]

>>11849981
yucatan cuisine is pretty darn good and weirdly unique.

[Anonymous No.11858366]

Mmmm mexican
https://www.youtube.com/watch?v=Wno3QePmMcI

[Anonymous No.11858456]

>>11858125
Native or Asian Indian?

[Anonymous No.11858471]

>>11853615
Puebla.

[Anonymous No.11858480]

>>11852496
If its something like oxtails or a bone in cut,its to skim the scum off the meat beforehand to braising or frying, gets the gross stuff off and the water weight out beforehand.

[Anonymous No.11858528]

>>11858480
It's also a cheap and quick (but less effective) way to velvet meat, isn't it?

[Anonymous No.11858602]

>>11858471
Capital? I spent a week in Puebla, my hotel was in Angelopolis area but I went to the hictoric center and Cholula.
I ate mole poblano with turkey, mole de olla and a weird lasagna with...mole.

[Anonymous No.11858622]

What's the brand name of that chili powder that mexicans put on their fruit?

[Anonymous No.11858633]

>>11850149
>Hard to find
>Literally every seafood place in socal serves this
Lmao what. Won't deny that it's fucking great though.

[Anonymous No.11858635]

This one is REALLY exotic. I'm Mexican and I'm not sure if I'd try it.

Armadillo! It's eated in Oaxaca and it's very expensive.

[Anonymous No.11858638]

>>11858622
Tajín

[Anonymous No.11858642]

>>11858622
https://en.wikipedia.org/wiki/Taj%C3%ADn_(seasoning)

[Anonymous No.11858901]

Who here /tortadetamal/

[Anonymous No.11858946]

>>11858901
Nonono, I tried guajolotas in Mexico City and it was horrible. Chilangos make tortas of everything, jelly, chilaquiles, flan, everything!

[Anonymous No.11859101]

Why are Mexican girls and blonde white girls so hot? Why haven't they teamed up yet to dominate penises?

[Anonymous No.11859860]

>>11858322
And also their cities are very pretty and safe, I totally recommend visiting that state. Cheap as fuck too.

[Anonymous No.11860627]

>>11859101
There are white Mexicans too dude, if you like white chicks and Mexican culture/cuisine you can have both.

[Anonymous No.11860972]

>>11855218
Some of this yeah, a lot of these dishes are very regional and not all regions of Mexico sent equal amounts of people to the US. Most of the Mexican food in the US is influenced by the places that saw the most inflow from Mexico.

[Anonymous No.11860994]

>>11852507
those nopales look good as fuck. sprinkle a little salt and some lime ayayaya mama por dios

[Anonymous No.11861004]

>>11860627
No thank you. Its like drinking cherry vanilla coke. They're pretty good on their own, but combine them and the flavors get muted

[Anonymous No.11861156]

a GOOD chile rilleno is hard to find. No idea how it's spelled, but fuck me when the frying or baking w/e is done well and the breading is well made, with just the right amount of salt on the pepper it's fucking amazing

[Anonymous No.11861165]

>>11852519

Tlalpeno is a simple yet killer combination, the cherry on top is the chipotle adobado

[Anonymous No.11861236]

>>11858635
>paying a ton of money to eat pest that carries leprosy
Nah, man

[Anonymous No.11861770]

>>11853034
>>11853160
My mom just throws pieces of bacon and hot dogs into the beans, so it's just like eating regular beans.

[Anonymous No.11861776]

>>11861156
It's amazing how people can mess up rellenos and tamales. I haven't made rellenos in a while, forgot the recipe for the breading, but it's stupid easy.

[Anonymous No.11861893]

>>11852786
Holy shit I've done something like this myself, except I was making layers and layers of enchiladas without rolling them. It made for a pretty amazing enchilada pie.

[Anonymous No.11862117]

>>11858456
Allegedly native. A lot of people (usually older baby boomers that I've noticed) claim to be Indian in my area but I'm sceptical as the only tribe in the area is the Miami while the people who claim to be Indian use motifs of Southwest and other more famous tribes

[Anonymous No.11862489]

What would you order off this menu?

https://lamoradanyc.com/

[Anonymous No.11862529]

>>11862489
https://www.youtube.com/watch?v=w2IxacTYCEE

[Anonymous No.11862633]

>>11862489
Camarones al mojo de ajo, I love garlic.

[Anonymous No.11864181]

I need help frens.

When I was a child I went to Merida and I remember buying a weird fried croquette like thingy off of a street vendor on the beach. No idea wtf it was but I remember it vividly

Anyone know what it could be?

[Anonymous No.11864871]

>>11848612
>que cebo tan delicioso, aqui esta su (usted)

[Anonymous No.11865116]

>>11864181
Polcanes, Panuchos or Kibis!

[Anonymous No.11865121]

>>11848599
>ctl+f
>menudo
>0 results
holy shit guys fuck you

[Anonymous No.11865128]

>>11865121
OP asked for uncommon dishes, and you can find menudo fucking everywhere.

[Anonymous No.11865218]

Flor de calabaza (squash blossom).
This flower is added to quesadillas, but also can be used to prepare soups and creams.

[Anonymous No.11865294]

Mole blanco

[Anonymous No.11865354]

>>11850032
Loltl

[Anonymous No.11865408]

Mole rosa (pink mole).
This mole is a culinary tradition from the town of Taxco. The pink color is given by beet. It's eaten with chicken or turkey and pine nut.

[Anonymous No.11865451]

Pulpos en su tinta con habanero.
Octopus cooked with their cephalopod ink and habanero peppers.

[Anonymous No.11865466]

>>11848599
>white from the nut sauce
heh

[Anonymous No.11865492]

This one is not Mexican traditional food, but a curiosity.

The most expensive taco in the world.
Grand Vela Hotel in Los Cabos offers a taco made with lobster, Kobe veal, beluga caviar, truffles, Brie cheese and gold leafs.
Prize: 25 000$USD

[Anonymous No.11865695]

>>11852752
I love these! We call them just "garbanzos" in my town. They're eaten with chilli powder, salt and lemon. They turn your poop green lol

[Anonymous No.11865716]

>whore chitlins
Make way, superior lactose tolerant American coming through.
This stuff in a cup of coffee beats the shit out of any beaner bile beverage. Made in Wisconsin.

[Anonymous No.11865721]

>>11848685
It's called corn smut in the US. Not impossible to find, I've found it on the east coast.

[Anonymous No.11865732]

>>11865492
Whats there to be curious about? It tastes the same as every other "most expensive x in the world" item. They all use the same ingredients, just dressed up in different shapes and sometimes you get to keep the serving utensils as a fun little prize

[Anonymous No.11866449]

>>11865451
Looks gud

[Anonymous No.11866626]

>>11865218
Sounds good.

[Anonymous No.11866680]

>>11865218
Is the blossom raw? I've heard of them being delicious when fried.

[Anonymous No.11866734]

>>11865408
woah that's so cool

[Anonymous No.11866884]

>>11848647
that looks goddamn delicious

[Anonymous No.11866894]

>>11850038
i had this at a mexican birthday party and just about jizzed my pants

[Anonymous No.11866902]

>>11850100
mmm iguatamales

[Anonymous No.11866934]

>>11852524
ex: 'I do say, this crack is quite moreish'

[Anonymous No.11866953]

>>11865218
put these in stir fry instead of throwing them away. a good way to impress at a dinner party bc people will be like 'omggg these r sooo good i always just throw them away' and you'll be like 'yup'

[Anonymous No.11867193]

tacos de chapulines. the only place i know of is in dc

[Anonymous No.11867223]

>>11865116
Yes¡!!!!!!

It's kibis. Good Lord that has been haunting me for literally 18 years. Could not for the life remember what the name was or how to describe what I ate but they were the tits

Thanks anon

[Anonymous No.11868963]

>>11866680
We usually fry them with garlic, onion and salt.

[Anonymous No.11868988]

>>11867223
In my neighborhood they are called quipes. Interesting history to those. They are the result of Lebanese immigrants to Mexico in the early 20th Century. In Lebanese cuisine kibbe refers to both the fried croquette and a dish of raw beef or lamb. Some other Mexican dishes of Lebanese origin are al Pastor and tacos arabes.