Mexican Food Recipes

I know certain Asian countries have healthy foods such as authentic Japanese food but from a North American point of view (Canada, United States) if you were to go to a mall food court or a restaurant somewhere what type of cuisine would have the healthiest food? Somehow I doubt it would be Japanese or Chinese food if you went to your local North American Chinese buffet (a lot of deep-fried foods)…I could see if you went to an authentic place in Japan maybe. For example:

If I were to go to a mall food court and there was Mexican, Chinese, Italian, Thai, Japanese and Greek foods which ones would be the healthiest?

and

What cuisines from around the world do you think are the healthiest that you can get in North America?
My local mall actually has two Japanese fast food places. One is A Teriyaki Experience which mainly serves a choice of chicken, beef or shrimp over a bed of rice or noodles and served with veggies and teriyaki sauce and the other place is Mac Sushi which is pretty self-explanatory…it serves sushi.

okay here’s the deal:
any food you buy in a food court won’t be healthy
the food there is meant to be simple without alot of technique
technique is crutical for food to be true to it’s roots

let’s say chinese….
there is no such thing as chicken balls in real chinese food
that is deepfried western crap

mexican….
hmm …burrito? little donkey (literal translation) healthy? perhaps but not true to culture

Greek dishes might be if not laden too much with oil…I doubt a food court would use primo olive oil

don’t normally see Japanese food in the malls but my bet would be that would be the healtiest
seaweed salad
miso soup
sushi

the healthy part is your decision on what you want
even Subway can be unhealthy lol I know
i get Subway once every 6 months and it is always the BLT with 8 times the bacon on a half sub…..24 slices

the only time I have bacon
the only time I have Subway

Our favorite Mexican restaurant — which is not a chain, by the way — has one fault, if it is indeed a fault: Their refried beans are very thin and soupy in consistency. As an ala carte side, they have to be brought in a small bowl. When you order a bean burrito, it comes as a huge platter of soupy beans — almost like gravy in viscosity — with a pathetic collapsed flour tortilla in the middle of the plate.

We haven’t complained, and probably won’t, because we do not know how "authentic" to the cuisine this may in fact be. But we have to wonder if they are just practicing the expedient of keeping the beans extra wet so they won’t dry out on a hotline.

In any event, I would like to know what the "proper" consistency and thickness of good and authentic Mexican refried beans should be.

Thanks in advance.

Lots of variations in restaurant refrito style beans…I don’t like those soupy ones either…to have a pool of beans beside the rice is always disappointing. Good frijoles, or "re-fried beans", should be thick enuf not to spread or pool up on a plate, and should have actual BEANS visible…still softer than an equivalent serving of mashed potatoes, but not so thinned out they turn into a puddle. The home-cooked recipe requires half of the cooked beans to be mashed up and mixed in with the whole cooked beans…and the resulting mixture "re-fried" in a big iron skillet with a little oil. When you buy the canned variety, they seem quite stiff out of the can – but heated up, they get creamy–a dollop of salsa, a sprinkle of cheese and you’ve got something substantial on the plate. I think your restaurant may be cutting corners by thinning the dish and saving on amount of virtual beans.

Hey guys, I’d like to make some burritos and tacos tomorrow using pork/beef/chicken. I’d like to know what it is a good cheese that Mexican cuisine may use. I’ve read some other posts that state to use monterey or mozzerella or even a blend of these but is this for real or is there another cheese that may not be so main stream that can be used. If anyone knows I’d be grateful. Thanks.

scrgrl is right.
Queso Fresco is about as muy autentico as tacos and burritos get – and both dishes are so Tex-Mexed, that authenticity is best left to debate societies; go for flavor, and hang the authenticity

Substitutes – in texture, though not in flavor – would be Feta, Ricotta Salata (made from the leftovers of the Ricotta process), and Wensleydale Cheddar.
Monterey Jack, and mild Cheddars are good variations, and will actually melt and thus substitute for Queso Blanco in dishes calling for that, such as Tex-Mex style chiles rellenos ( autentico is to stuff with meat and veggies, then roast instead of batter and fry) and rolled enchiladas.

I’ve looked online and every sauce they have is not it! I’m a New Mexican that is far from home (living in Texas). Everybody here cooks "Tex-Mex", or just plainly "Mexican" cuisines. Every recipe online has tomatoes, poblanos, and all that crap that I know for sure doesn’t exists! I need the authentic recipe please! It is a favorite topping for huevos rancheros and chile rellenos.
This question only applies to the people that know what I am talking about when you are asked in a New Mexican restaurant, "Red or Green"? That famous question should refresh the minds.
The only chiles that I am concerned with is the famous ‘Hatch Green Chile’ from Hatch, NM. Moreorless, they are Anaheim Chiles.
Close folks, but no cigar…every restaurant that contained it did not have tomatoes in it nor tabasco. I’ve already spent a few wasted hours online trying to find one close enough. I can honestly say won’t be online. I have concluded that asking this question will catch the eye on who knows what I am talking about. All these other ranchero sauces are tainted with the wrong ingredients.
All I can recall is that it contained corn starch and the perfect concoction of green chile, onions, and the rest I cannot figure…

GREEN CHILI SAUCE

4 c. mild green chilies (peeled and diced)
2 c. tomatoes, diced
2 tsp. garlic, chopped
2 oz. jalapenos, diced
2 tbsp. cumin
2 tsp. onion powder
1 oz. Tabasco sauce
2 c. water

Bring to a low boil and simmer for 1 hour uncovered. Thicken with flour and water slurry as needed.

With a brunch section filled with delicious American food no burgers no fries But brunch* type foods , a section of AUTHENTIC Italian but not the typical Italian but delicious Italian secret cuisine with a section of vegetarian foods GOOD* vegetarian food .. would you go ? What would you think of the food fusions

I would love to try it. It definitely sounds better than the typical burger and fries lunch. Actually, I would prefer the authentic foods to any others.

I looked it up & french cuisine is considered the best in the world..in my opinion french cuisine should not even be on the top 3..french cuisine is over priced & its not even that good..who wants to eat snailes for $80 dollars a plate? & its a dish that might make you puke..my personal top 3 best cuisines in the world is number 1.authentic mexican cuisine,best tasting food for a very low price..number 2.taiwanese cuisine,its similar to chinese cuisine but its one step ahead in taste & its cheaper than its chinese cousin..number 2.peruvian cuisine,you will find the best sea food dishes in peru..what are your top 3 picks & why?

I wouldn't be able to decide, I love, and am open to all types of food!!!
They're too good to choose!!!

Ok i have cooking trouble. Basically im white, im a gringo trying to make tortillas. I found a recipe online and i thought id try it. I had all the ingredients in my house so i did, and when they came out it was horrible. I know good mexican food when i taste it and that was not it! Anyone have a good recipe thats fool proof? I want to be able to make authentic tortillas.
I might also want to add that i tried to make soapillas also. I dont know if they turned out right, how should they look. Arent soapillas the same as gorditas, because my neighbor makes gorditas but she wont show me how? Is there a way to not deep fry the soapillas and cook them instead?

.Homemade Tortillas

4 C. flour
2 tsp. salt
1/3 C. shortening
1 1/2 C. warm water

In a large bowl, combine the flour and the salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and mix until doughlike.

Knead the dough in the bowl for 1 minute. Turn the dough onto a floured surface. Cover and set aside for 30 minutes.

Divide the dough into 18 balls. Roll each ball between both hands until smooth, then flatten into discs. Wrap in plastic and set aside for 1 hour. Roll out each disc to a 10-inch round.

Heat a skillet or griddle. Place each round on a griddle and count to 10, then turn over. Keep counting and turning until each tortilla has golden spots and has stopped blubbling.

Wrap in a kitchen towel, cool and wrap individually in foil and store in a plastic bag until ready to use. May be refrigerated for one week or frozen. (Makes 18)

I have a question about the different types of mexican cuisines. In my hometown, there are several mexican restaurants with the same menu and all the food tastes the same. They all have a Speedy Gonzales lunch combo, the plates are crammed with enchiladas/burritos, tacos, rice, and beans, and they serve items such as tostaguacs. The enchiladas and burritos are filled with ground beef and topped with a certain type of sauce. The rice does not have a tomato texture to it, it almost has a red chile and garlic taste to it. Anyway, the food is probably very comforting and fattening. What style of mexican food is this?

I grew up in Mexico and I can tell you all of the food in those restaurants is americanized big time.It works for the american palate and it makes them money it will never fly in a mexican neighborhood.Mexicans would never use chili powder for the enchilada sauce or swiss american cheese on every single dish.
Is like saying taco bell is true mexican.If you want to try real mexican food go to a restaurant in a mostly immigrant population and where all the mexicans eat,you will be surprised at the difference.

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