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/ck/ - Food & Cooking

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14758522 No.14758522 [Reply] [Original]

Why is Mexican food so delicious?

>> No.14758536

>>14758522
Besides burritos, I don't think Mexican food is that outstanding.

>> No.14759771

"Mexican food sucks" or "Mexican food rules" threads got 100% uptime.
Jap/chinese/asian food threads have about 70% uptime.
French cuisine threads are kinda rare.

Why can't /ck/ help but have our food in their heads all the time?

>> No.14760058

>>14759771
You sound mad, did someone hurt you recently?

>> No.14760638

>>14758536
>burritos are outstanding
Why are americans impressed by such plebean food but get angry when they see food too complicated for them?

>> No.14760643

>>14760638
Can you explain what makes the pic from OP outstanding? It looks to me like prawns, corn and peppers.

>> No.14760662

>>14759771
I think its the lack of sophistication from a lot of the board. Most of their encounter with south American food is typical tacos and burritos. They likely never had specialty dishes like menudo, mole, ceviche.

>> No.14760674

I spent a summer in the Mexican state of Guanajuato and the best things I ate there were sweet tamales, and enchiladas mineras, which are tortillas fried in red chile sauce then filled with I think cheese, carrots, potatoes, and maybe chicken or some kind of meat.

I've never seen enchiladas mineras on a US mexican place menu, and really I guess not tamales dulces either.

>> No.14760710

>>14758522
Spanish and Native American SOUL results in top tier food.

>> No.14760727

>>14758522

merican here, i make birria soup at least every other week, i'm keto though so no tortilla, i make cornbread from almond flour and add broccoli with it

>> No.14760729

>>14760727

i also add in some oaxaca goodness

>> No.14760733

Mexican seafood is very good.

>> No.14760778
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14760778

>>14760643
Is a representative from mexican seafood, which is objectively good. Mexico has a strong raw fish culture, manny dishes in the Pacific coast are just sliced shrimp, shellfish and/or fish with diced vegetables, fruits and a sour sauce, usually lime-based. Ceviches (the thing on your pic) are:
>very simple but also flexible, so there is a lot of variety in ingredients without falling into the "HURR NOT AUTHENTIC" meme. Pic related is Pujol's ceviche taco
>it goes well with fusions (the Pacific coast has a lot of hidden japanese influences and tastes)
>it is served cold so it is great beach food
>since Mexico has no division between high and popular food it is well accepted by all social classes
>it can be eaten as both street food and at fancy restaurants
>it is an "outside" food,
>mexican cold seafood goes great with beer, which increases its enjoyment at the beach

OP's pic is something a home cook would make, what a bro would prepare by himself and proudly bring to your party. Not a fan of clamato ceviches, but every ceviche and aguachile (ceviche's simpler and spicier cousin) I have had has been pretty good.
If you live close to Baja then go to Ensenada, has both Valley and Sea Food. "La Guerrerense" is a very famous example, a few of their dishes are a little vanguard, but everything is above average.

>>14759771
Americans make most of the board, and Mexico is their closest place with an actual cuisine

>>14760727
>keto
mamón

>> No.14760806

>>14758522
why do those shrimp look suspiciously uncooked?

>> No.14760808

>>14760806
Because it's raw

>> No.14760810

>>14760808
don't you get sick?

>> No.14760819

>>14760810
Depends on the waters it grew up in and how fresh the food it. But eating raw fish, shellfish and fish will not make you sick by itself

>> No.14760860

>>14758522
Se ve rico wey!
Te mamaste

>> No.14761100

>>14760810
If they're fresh, clean and handled well they're pretty safe.

>> No.14761107

>>14758536
>Amerifats only know tacos and burritos

>> No.14761141
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14761141

>>14760058
not recently enough

>> No.14761646

>>14758522
I like chicken tacos with cillantro and onions and salsa from the taco trucks in the LA area, and that's about it. Oh and Los Pinios restaurant in Lebec on the Grapevine I-5 in California has awesome ones too.

Fast food "Mexican" food sucks ass.

>> No.14761649

>>14758536
burritos is just mexican food wrapped in a tortilla you freak

>> No.14761652

>>14760643
>prawns, corn and peppers? no thanks
>wrap prawns, corn and peppers in bread? WOW
fucking bread addled british brains every time

>> No.14761752

I am seeking food/drink recs. Gonna order some tejate soon.

>> No.14761769
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14761769

>>14758522
Because many of the most delicious flavours are native to the area - tomatoes, potatoes, sweet and hot peppers, tomatillos, squash. Not to mention all those jungle fruits like papaya, guava, tarzan, etc

>> No.14761777

>>14761752

my favorite underground mexican hits are panuchos, birria, and the pambazo. as for drinks pulque is pretty fuckin based.

t. white chef thats obsessed with mexican culinary

>> No.14761778
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14761778

My favorite is stink bug salsa.

>> No.14761792

>>14761777
Thanks dude, I'll see if I can find these online

>> No.14761801

>>14758522
native spices, herbs and preperations plus spanish meats and sensibilities. It's just a perfect combination

>> No.14761818

>>14761777
>>14761792
Oh. I looked them up, and those are all like meals you make, not simple things you can just buy and eat right away. Except Pulque, which I have no idea where to even start looking for alcohol online. Thank you, though. Saving for future recipes. I'm gonna make fried yucca and quesillo which were recs from an argentinian friend.

>> No.14761829

>>14761818

great beginners ferment is tepache too. i always teach people tepache when introducing them to fermentation. it goes fast, tastes delicious, and is great if you're mixing it with some alcohol.

>> No.14761888

>>14761829
I didn't expect to actually prepare anything, I just wanted to buy packages of premade easy food. But please share: how to tepache? I will try it, it sounds delicious
>Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold

>> No.14761948

>>14761888

really easy, take a pineapple. put some sugar in the water/brine. put it in a 70-80 degree temp for two days. might go longer if the temp is colder. when it starts bubbling strain it. if you wanna make it alcoholic throw some mexican lager in the brine. the cinnamon works well for flavor but ginger, cardomom, or lemon/lime zest works well too. fermentation takes 2-5 days. its a super easy ferment. its normally used with pineapple scraps that you'd normally throw away but you can use a whole pineapple along with its scraps to make it.