/ck/ - Food & Cooking

[Anonymous No.6858698]

>

This sublime savoury/sweet dish is emblematic of sophisticated Mexican cooking. It is particularly associated with Mexico’s Independence celebration in September, which coincides with the availability of pomegranates and walnuts. At Nico’s, a 60-year-old family restaurant now in the capable hands of Gerardo Lugo, son of the founders, the dish is artisanally prepared. Chilies are stuffed in a fruity meat picadillo, dipped in a light egg batter, fried and bathed in the lightly sweet nogada that is made with fresh goat cheese.

[Anonymous No.6858700]

>The torta ahogada (drowned sandwich) is another iconic plato tapatío. Carnitas, which is confit of pork, is heaped on a birrote, as the crunchy roll is called, and bathed in a piquant sauce fragrant with clove, cinnamon and cumin. More warm sauces, spicy and less so, are served on the side. These are a mess to eat but well worth the effort. Don Ignacio has been putting these tortas together in this atmospheric spot since 1959 and shows no signs of slowing down.

[Anonymous No.6858709]

>Wrapped in maguey leaves and pit-cooked overnight over wood, lamb is served on freshly made blue or yellow tortillas augmented with hand-ground roast chile salsas and eaten as tacos.

[Anonymous No.6858730]

>La Tradición prepares a number of delectable, spicy Mexican aguachiles. The aguachile negro of shrimp and octopus is a sumptuous affair combining generous chunks of seafood, red onions and avocado swimming in a "chili water" of lemon and serrano chilies. A splash of squid ink gives the dish its distinctively dark color.

[Anonymous No.6858733]

>Doesn't have a slave that cooks for them

[Anonymous No.6858738]

>Sonora Steak is the best-known venue for old-fashioned steaks, but the context is pure Mexican. Fine, locally raised Angus is dry aged for 25-30 days and quick grilled over hot stones. The rib eye is brought out whole and sliced according to customer preference. Wheat tortillas are house made, salsas fresh and warm, beer cold. Ambience is casual, friendly.

[Anonymous No.6858744]

>This is Puebla’s take on the taco, influenced by immigrants from the Middle East, who introduced shawarma-style cooking to the region. The tacos árabes at El Sultán are made by alternately stacking pieces of pork, onions, and herbs on a vertical spit, and then slowly roasting the meat as it rotates in front of an open, charcoal-fuelled fire. The meat is served on flatbread. Add a squeeze of lime and guajillo chile sauce!

[Anonymous No.6858756]

>>6858698
>artisanally prepared.
i hate meme words like that
same with " hand scooped" because i doubt someone is going to buy a robot to scoop ice cream from a fucking tub

[Anonymous No.6858765]

>Huevos motuleños, originally from the Mayan city of Motul, are fried eggs over black bean slathered tortillas (hand made by cooks on premise), ham, peas, tomato salsa and garnished with fried plátanos. A Yucatecan classic not to be missed.

[Anonymous No.6858981]

Post more pls, recipes too.

[Anonymous No.6859518]

>The perfect carne asada torta. The meat is marinated and slow-cooked over a mix of mesquite and charcoal for twelve hours. The tender meat is then placed in a pan of beef stock as the sandwich is prepared. The bottom of a toasted Mexico City style bolillo is dipped in the stock, smeared with a thin layer of mayo, then stuffed with heaps of succulent beef. The sandwich is finished with guacamole, tomatoes, pickled red onions and a spicy red salsa, if desired.

[Anonymous No.6859533]

>Their red snapper prepared zarandeado style is butterflied, rubbed with ancho chile powder and garlic paste, then covered in a layer of aioli before being grilled over mesquite.

[Anonymous No.6859534]

>ITT: People who enjoying dining at McDonalds

[Anonymous No.6859541]

>>6858698
>>6858744
Many of my favorite Mexican dishes have a Lebanese influence. Don't forget quipe (kibbe).

[Anonymous No.6859568]

>A lovely old hacienda, located a short ride from Mérida centro attracts local families for regional cooking done just right. The papadzules, handmade corn tortillas filled with hard-boiled eggs, bathed in a creamy, nutty pumpkin seed sauce and drizzled with chili oil, are textbook perfect here

[Anonymous No.6859576]

>It’s the mother of all moles, this rich chiles-and-chocolate based sauce was invented by nuns at the (former) Santa Rosa Convent. Every family and restaurant in Puebla has its own version of the traditional recipe, and the one cooked up by La Casita Poblana strikes the perfect balance between spicy and sweet. Order it served over chicken breast or thigh.

[Anonymous No.6859583]

>>6859534
Fuck! I love McDonald's

[Anonymous No.6859852]

>Birria de chivo, known as a hangover cure throughout Mexico, is a hearty stew of goat originating in the state of Jalisco. It’s marinated in a base of chilies and spiced with garlic, marjoram, Mexican oregano, cumin, allspice, clove, cinnamon and more. At El Rincon del Oso, located in the Mercado Hidalgo, the rich birria is served with onions, cilantro and lime on the side.

[Anonymous No.6859861]

>>6858733
The Handmaid's Tale.

[Anonymous No.6859864]

>Made with the traditional ingredients of fresh avocado, cilantro, onion and a serrano pepper, Cocono then adds lemon, aged cheese and chicharrón. Consider the quality of ingredients that go into this creation and the price will seem like a bargain.

[Anonymous No.6859872]

>>6859864
You mean that it isn't harvested by virgens with golden scythes?

[Anonymous No.6859877]

>“quesatacos” which are tacos that substitute a thin tortilla of fried cheese for the typical corn or flour variety. Chef Flores serves a dish that features a smoked marlin quesataco accompanied by jumbo shrimp atop thinly sliced rare NY strip steak. Both quesataco and the steak/shrimp combo are topped with avocado, drizzled with a smoky chipotle sauce,

[Anonymous No.6860183]

>>6859518
That looks absolutely delicous

OP are you going to give any context or...

[Anonymous No.6860234]

Seriously, where the fuck is this from? Its clear OP isn't typing this as he goes unless Rick Bayless stumbled onto 4chan.

[Anonymous No.6860771]

>Coyotas are a sweet shortbread filled with piloncillo (brown sugar) or fruit jam. They are a local favorite, great for breakfast. Here they are formed by hand and baked in an ancient wood-fuelled oven – ask for a peek into the kitchen. About $40 pesos for a bag of 12.

[Anonymous No.6860781]

>This place specializes in hearty green pozole from the state of Guerrero. It is similar to the red kind, but instead of red chilies, ground pumpkin seeds provide the thick, green soup base, which has a nutty, earthy flavour.

[Anonymous No.6860787]

>>6860771
http://www.foodiehub.tv/fast-feasts/latin-america/Hermosillo/review/Coyotas-Doa-Mara/Coyotas/5445_5493

[Anonymous No.6860797]

>Marko Diaz Amador and his staff at the Mi Lupita Torteria food truck create updated versions of classic tacos and tortas inspired by his mother's Sonoran cooking. Duck is baked then pan sautéed with white wine from the nearby Valle de Guadalupe. The finished fowl is served on a sweet, house-baked bolillo with red onions, pumpkin seeds and a side of smoked pineapple habanero marmalade – which adds spice and sweetness alongside the savory meat

[Anonymous No.6860823]

These all look and sound pretty good OP, cheers and fuck that Austrian emperor and Napoleon III. We didn't take too kindly to kings ourselves in the USA.

[Anonymous No.6860830]

Napoleon III didn't last too long either.

[Anonymous No.6860904]

>>6860183
OP will just tease us.

[Anonymous No.6860909]

>>6859534
I like McDonald's AND Mexican food.

[Anonymous No.6860916]

>>6859864
That last sentence is pretty pretentious. It's just guacamole.

[Anonymous No.6860918]

>>6858698
upscale chile relleno?

[Anonymous No.6860925]

>>6858698
I see/hear about chiles en nogada all the time, and I'm still not sure exactly what it's supposed to taste like. I know what goes into it, but it just sounds confusing.

[Anonymous No.6860955]

>>6860925
I've never had a good chile en nogada outside of central mexico, so I'd recommend just keeping it as a mystery or else you'll think they're "underwhelming memefood"

[Anonymous No.6861469]

>>6858698
>This sublime savoury/sweet dish is emblematic of sophisticated Mexican cooking. It is particularly associated with Mexico’s Independence celebration in September, which coincides with the availability of pomegranates and walnuts. At Nico’s, a 60-year-old family restaurant now in the capable hands of Gerardo Lugo, son of the founders, the dish is artisanally prepared. Chilies are stuffed in a fruity meat picadillo, dipped in a light egg batter, fried and bathed in the lightly sweet nogada that is made with fresh goat cheese
Have had this very dish thrice, it's completely overrate! Try this dish one you are sick of the whatever else you like.

[Anonymous No.6861479]

>>6858709
>pit-cooked overnight over wood
whoa whoa whoa

where did you get this from

[Anonymous No.6861491]

>>6858730
>aguachile
The broke ass lowlife coctel, when ingredients were too expensive all together

[Anonymous No.6861501]

>>6859518
>Mexico City style bolillo
Worst shit bread for a torta/sandwich

[Anonymous No.6861506]

>>6859568
Looks like something I would rather not have honestly

[Anonymous No.6861518]

>>6859576
>It’s the mother of all moles, this rich chiles-and-chocolate based sauce was invented by nuns at the (former) Santa Rosa Convent. Every family and restaurant in Puebla has its own version of the traditional recipe, and the one cooked up by La Casita Poblana strikes the perfect balance between spicy and sweet. Order it served over chicken breast or thigh.

I almost hate this mole because so many takes on it leave it tasting sweet
[>_<]
Moles are not meant to sweet they are for me a chile based sauce

[Anonymous No.6861523]

>>6859852
>Birria de chivo, known as a hangover cure


What is menudo or just another few drinks

[Anonymous No.6861526]

>>6859877
Sort of shit I dont want making me sick

[Anonymous No.6861579]

Mexican here

>>6861491
Aguachile comes in very varieties. The best aguachile is better than the best ceviche in Mexico

>>6861501
It really is not . Its more like a Italian ciabatta.

>>6861518
Mole Poblano is usually sweet but it depends on who cooks it. Mole Negro from Oaxaca is much better.

[Anonymous No.6861692]

>>6861579
>Mexican here
aye tu

[Anonymous No.6862103]

bump

[Anonymous No.6863791]

>>6861526
Better than tripas