Favorite Mexican Dish

[Beachnutt719]

shrimp ceviche and something I had at Yache which I can't remember the name of. Shrimp in a mandarin orange sauce.

[playabum17]

Tacos Arrechera (sp?) Love those! Also the 'salsa' served at some of the restuarants with chips, it's not truly salsa. I believe it's tomatoes, green onions, lime juice and jalapenos? I think. Any, I could eat that as a meal alone.

[angelhouston819]

i love making and eating, of course, chile rellenos stuffed with lump crabmeat and shrimp topped with a monterrey jack and sour cream sauce. it has been TOO long since i have had these.


A'

[cmsitaly]

In Playa: Arrachera, carnitas tacos (push cart tacos), ceviche and that stuff that looks like cheese dip, but it is served room temperature

At home: Carnitas from authentic mexican restaurant and my chili verde (pork with green sauce)

[Jessie James]

Civeche at this mudpit of a yard restaurant in Puerto Morelos. Tacos, tacos, and more tacos. Tacos Bill was a good spot. Tacos al pastor in a big way. Pescado, tamales, tortas by the pier. I love Mole as well. Salbutas and last but not least empanadas from this sweet old fella on Juarez. He makes them nice and fat. He isn't there all the time saddly. If he were I'd eat them every day.

[blondyinnh]

All of these sound soooooo good! I feel like I should really try to get out at leat once from our AI just to try something like one of these

[cmsitaly]

Originally Posted by blondyinnh

All of these sound soooooo good! I feel like I should really try to get out at leat once from our AI just to try something like one of these

Defitnately worth venturing out of the AI!

[JAH]

Pollo Estofado is my very favorite, but it's something I learned to love in Oaxaca. I've never seen it in the Yucatan and doubt I ever will.

Tacos al Pastor are indeed Mexican but I do find their origin very interesting:

Tacos al Pastor literally means “shepherd’s-style tacos” and are a Mexican adaptation of Middle-Eastern spit-grilled meat, brought by immigrants from Lebanon. Although originally made with lamb, most are now made with thinly sliced pork, marinated in herbs and spices, and stacked on a vertical spit in the form of a trompo, or “top”, so called because of its resemblance to a child’s toy top, with the narrow end on the bottom and a slice of pineapple at the top. The meat is turned in front of a vertical gas flame, shaved off as the outside gets done, and made into tacos

[IrishEyesRSmiln]

This thread is making me hungry and I just ate. I have really enjoyed learning to cook authentic Mexican food from Rick Bayless-PBS Mexico One Plate at a Time. His cookbooks are a great read as well as having some recipes regular cooks can follow. I ate at one of his restuaranst in Chicago-Frontera Grill and it was unforgetable. I use his Mexican Kitchen cookbook at least once a week in the summer when the ingrediants are easier for me to get. I recommend it for anyone who can't get thier hands on good Mexican food.

[aquavitgal]

Looked up Jesus recipes he recommended. They are great. Also the web site Gourmetsleuth.com has alot of great Mexican dish recipes, some have history behind the meals. Check it out.

[sunrlb]

Great now I'm hungry for food I can't have YET! For me this vacation was all about the beach and enjoying my children. Now, I think it is going to be about the food.

I don't understand the names of some of the things that have been mentioned. Please name a few things that I will want to stay away from such as animal body parts that aren't muscle.

[denisea]

Originally Posted by sunrlb

I don't understand the names of some of the things that have been mentioned. Please name a few things that I will want to stay away from such as animal body parts that aren't muscle.

I'd recommend reading a previous thread on the Changarros y Mas forum titled "Menu Translation Questions"... click here.

[zoesmom]

Originally Posted by IrishEyesRSmiln

This thread is making me hungry and I just ate. I have really enjoyed learning to cook authentic Mexican food from Rick Bayless-PBS Mexico One Plate at a Time. His cookbooks are a great read as well as having some recipes regular cooks can follow. I ate at one of his restuaranst in Chicago-Frontera Grill and it was unforgetable. I use his Mexican Kitchen cookbook at least once a week in the summer when the ingrediants are easier for me to get. I recommend it for anyone who can't get thier hands on good Mexican food.

iI your looking for authentic and liked bayless try Diana kennedy's The Cuisines of Mexico. I was so excited this time down to be able to try some of her recipies that i couldn't get all the ingredients for in the states.

[zoesmom]

Originally Posted by IrishEyesRSmiln

This thread is making me hungry and I just ate. I have really enjoyed learning to cook authentic Mexican food from Rick Bayless-PBS Mexico One Plate at a Time. His cookbooks are a great read as well as having some recipes regular cooks can follow. I ate at one of his restuaranst in Chicago-Frontera Grill and it was unforgetable. I use his Mexican Kitchen cookbook at least once a week in the summer when the ingrediants are easier for me to get. I recommend it for anyone who can't get thier hands on good Mexican food.

If you like bayless and authentic, try DIanna KEnnedy's The cuisines of mexico. I get to excited when i come down there because i can find ingredients that i can't get here in the states and can make some extra special dishes.

Hey, does anyone have a recipie for that wonderfull roasted pumpkin salsa you can get in playa?? I would love to make some. I can't find it anywhere else.

[sunrlb]

Thanks...that was a very informative link.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>