I personally think that Jimboy’s Taco’s and Taco Bell are tied at the very best Mexican food in the US. Which of the two do you think is best?
So, there’s Mex and there’s Tex-Mex and after you’ve tried them both you want Tex-Mex. Abeulo’s Restaurant is by far the most consistent. When I go elsewhere, I tell them to hold the chocolate.
Fresh ingredients such as Jalapeno, tomatillo, poblano chile, and other ingredients such as dried (Mexican) chiles, and maseca.
It’s very hard to find this stuff here.
Hi, not sure where in Ireland you live, but there’s a market in Malahide, north County Dublin, that sells Mexican, Indian & Malaysian foods – both fresh & dry.
The have a website if you would like to find out more information.
http://www.irishfarmersmarkets.ie/pages/reports.html
I ‘m celebrating my birthday on 28th September and I like to invite my friends…on a curiously dinner…and I like to make a lovely Mexican dinner…I tried it when I was in Danmark…but I don’t know the recipe.Does anyone know how to prepare tortillas and what can I put in them???
And…do YOU know some recipe for making good Mexican cake???
looking forwart to read a good recipe 
)
Flour Tortilla
INGREDIENTS:
2 cups flour
1/4 cup shortening or lard (you can substitute butter) cold
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
PREPARATION:
With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a comal or griddle over medium heat.
Place a piece of cellophane over the bottom of your tortilla press. Place a dough ball in center and cover loosely with more cellophane. Press the tortilla out with the press and carefully peel the cellophane off and immediately transfer the dough tortilla onto the comal or griddle. You can use the press without the cellophane, but it may be hard to remove the dough from the press. Try flouring the press before each tortilla if you decide not to use cellophane. Or if you don’t have a press you can roll each one out approx. 1/8 inch thick.
Fillings:
These are just a few examples of the many ways to fill a burrito. Try them out and then experiment with your own fillings.
Standard
Seasoned ground beef
Refried beans
Shredded lettuce
Diced tomatoes
Sour cream
Chile sauce
Breakfast
Scrambled eggs
Cooked, crumbled chorizo
Mozzarella or Jack cheese
Tomatoes, fresh diced
Chile sauce or Tabasco
Huevos Rancheros
1 Fried egg
Warmed chunky salsa
Refried Beans
Burrito Guadalajara
Seasoned beef
Spanish rice
Jack or mozzarella cheese
Tomatoes, fresh, diced
Acapulco
Carnitas or shredded pork
Green chiles, diced
Jack or mozzarella cheese, shredded
Spanish rice
Cabo San Lucas
Cooked shrimp or lobster
Jack cheese
Cream mixed with vinegar and mayo to taste
Cilantro leaves, coarsely chopped
Refried beans
Beans and Cheese
Refried Pinto Beans
Red Chile Sauce
Shredded Cheese
Carne Asada
Black Beans
Carne Asada
Cilantro
Diced Onion
Puebla
Shredded Chicken
Mole
Diced Onion
Mexican Chocolate Icebox Cake
There’s a hint of cinnamon in the chocolate filling and the whipped cream topping
Yield: 12 servings
60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated
Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve
Mexican Chocolate Soufflé Cake
Chile powder, espresso powder and cinnamon spice up this chocolate soufflé cake.
I N G R E D I E N T S
Vegetable cooking spray
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup plain nonfat yogurt
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
1/2 teaspoon ancho powder
1/2 teaspoon ground canela (cinnamon)
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
4 large egg whites
1/2 cup granulated sugar
1/2 teaspoon confectioners’ sugar
I N S T R U C T I O N S
Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.
In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon. In another bowl, stir together the cocoa and flour.
In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners’ sugar and serve.
and one more cake:
Tres Leches Cake
6 eggs, separated
2 cups sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 tsp. vanilla
1 can (13 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 can (225 grams) Crema Media (Light Cream)
2 egg whites
Dash of salt
2 Tbsp. white corn syrup
1 1/2 cups sugar
1/3 cup water
2 tsp. vanilla
Beat egg whites until peaks form. Add sugar gradually. Add yolks;
beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk. Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend. Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly. Frost cake. Keep refrigerated.
Happy, Happy Birthday Senorita!
I ‘m celebrating my birthday on 28th September and I like to invite my friends…on a curiously dinner…and I like to make a lovely Mexican dinner…I tried it when I was in Danmark…but I don’t know the recipe.Does anyone know how to prepare tortillas and what can I put in them???
And…do YOU know some recipe for making good Mexican cake???
looking forwart to read a good recipe )
Flour Tortilla
INGREDIENTS:
2 cups flour
1/4 cup shortening or lard (you can substitute butter) cold
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
PREPARATION:
With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a comal or griddle over medium heat.
Place a piece of cellophane over the bottom of your tortilla press. Place a dough ball in center and cover loosely with more cellophane. Press the tortilla out with the press and carefully peel the cellophane off and immediately transfer the dough tortilla onto the comal or griddle. You can use the press without the cellophane, but it may be hard to remove the dough from the press. Try flouring the press before each tortilla if you decide not to use cellophane. Or if you don’t have a press you can roll each one out approx. 1/8 inch thick.
Fillings:
These are just a few examples of the many ways to fill a burrito. Try them out and then experiment with your own fillings.
Standard
Seasoned ground beef
Refried beans
Shredded lettuce
Diced tomatoes
Sour cream
Chile sauce
Breakfast
Scrambled eggs
Cooked, crumbled chorizo
Mozzarella or Jack cheese
Tomatoes, fresh diced
Chile sauce or Tabasco
Huevos Rancheros
1 Fried egg
Warmed chunky salsa
Refried Beans
Burrito Guadalajara
Seasoned beef
Spanish rice
Jack or mozzarella cheese
Tomatoes, fresh, diced
Acapulco
Carnitas or shredded pork
Green chiles, diced
Jack or mozzarella cheese, shredded
Spanish rice
Cabo San Lucas
Cooked shrimp or lobster
Jack cheese
Cream mixed with vinegar and mayo to taste
Cilantro leaves, coarsely chopped
Refried beans
Beans and Cheese
Refried Pinto Beans
Red Chile Sauce
Shredded Cheese
Carne Asada
Black Beans
Carne Asada
Cilantro
Diced Onion
Puebla
Shredded Chicken
Mole
Diced Onion
Mexican Chocolate Icebox Cake
There’s a hint of cinnamon in the chocolate filling and the whipped cream topping
Yield: 12 servings
60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated
Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve
Mexican Chocolate Soufflé Cake
Chile powder, espresso powder and cinnamon spice up this chocolate soufflé cake.
I N G R E D I E N T S
Vegetable cooking spray
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup plain nonfat yogurt
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
1/2 teaspoon ancho powder
1/2 teaspoon ground canela (cinnamon)
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
4 large egg whites
1/2 cup granulated sugar
1/2 teaspoon confectioners’ sugar
I N S T R U C T I O N S
Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.
In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon. In another bowl, stir together the cocoa and flour.
In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners’ sugar and serve.
and one more cake:
Tres Leches Cake
6 eggs, separated
2 cups sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 tsp. vanilla
1 can (13 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 can (225 grams) Crema Media (Light Cream)
2 egg whites
Dash of salt
2 Tbsp. white corn syrup
1 1/2 cups sugar
1/3 cup water
2 tsp. vanilla
Beat egg whites until peaks form. Add sugar gradually. Add yolks;
beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk. Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend. Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly. Frost cake. Keep refrigerated.
Happy, Happy Birthday Senorita!
I am from southern California and I love, love, love real mexican food. Well, I moved to Oklahoma and I have a hard time finding REAL mexican food. I would love to make my own dishes but I can’t seem to find any good recipies. Any ideas???
Someone asked a smiliar question yesterday- you might want to check out their answers because there was quite a few! Lots of authentic recipes online and I recommend Mexico: The Beautiful Cookbook.
http://answers.yahoo.com/question/index;_ylt=AvSl.XY7v0iceV1Y56kXQOLty6IX?qid=20070509142812AAjUCHC
I am from southern California and I love, love, love real mexican food. Well, I moved to Oklahoma and I have a hard time finding REAL mexican food. I would love to make my own dishes but I can’t seem to find any good recipies. Any ideas???
Someone asked a smiliar question yesterday- you might want to check out their answers because there was quite a few! Lots of authentic recipes online and I recommend Mexico: The Beautiful Cookbook.
http://answers.yahoo.com/question/index;_ylt=AvSl.XY7v0iceV1Y56kXQOLty6IX?qid=20070509142812AAjUCHC
I saw a recipe for guacamole with cottage cheese, which I thought was a bit odd.
It made me wonder what is an authentic recipe, because I don’t think much of the guacamole recipes in magazines here in Australia are very traditional
The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing. Guacamole has traveled a long road. Once a simple Mexican avocado relish, it has become one of America’s favorite party dips. Unfortunately, the journey has not necessarily been pleasant. The guacamole that abounds at restaurants and parties today often sacrifices the singular, extraordinary character of avocados–the culinary equivalent of velvet–by adding too many other ingredients. Even worse, the texture of the dip is often reduced to an utterly smooth, listless puree.
Start with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Mash a third of the avocados with a fork, combine with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin), then dice the remaining avocados and fold them in with a very light hand.
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
Makes 2 1/2 to 3 cups
3 medium avocados , ripe, (preferably Hass)
2 tablespoons minced onion
1 medium clove garlic , minced
1 small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
I saw a recipe for guacamole with cottage cheese, which I thought was a bit odd.
It made me wonder what is an authentic recipe, because I don’t think much of the guacamole recipes in magazines here in Australia are very traditional
The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing. Guacamole has traveled a long road. Once a simple Mexican avocado relish, it has become one of America’s favorite party dips. Unfortunately, the journey has not necessarily been pleasant. The guacamole that abounds at restaurants and parties today often sacrifices the singular, extraordinary character of avocados–the culinary equivalent of velvet–by adding too many other ingredients. Even worse, the texture of the dip is often reduced to an utterly smooth, listless puree.
Start with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Mash a third of the avocados with a fork, combine with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin), then dice the remaining avocados and fold them in with a very light hand.
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
Makes 2 1/2 to 3 cups
3 medium avocados , ripe, (preferably Hass)
2 tablespoons minced onion
1 medium clove garlic , minced
1 small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
I love gourmet cooking and have no problem going to a lot of effort and seeking out obscure ingredients. I want really good recipes that will work well together. Any good websites that exclusively feature Mexican cuisine? (please, not allrecipes or recipezaar!) Thanks
Pescado a la Veracruzana (aka Fish Veracruzana) is a wonderful and wonderfully easy authentic Mexican dish to make. It is a nice detour from burritos, fajitas and the like. No obscure ingredients are necessary just fish, tomatoes, jalapenos, onions, olives, capers and lime/lemon juice are the main ingredients in most recipes. You can also use shrimp with the same sauce. I serve mine with saffron rice.
I don’t exactly have a recipe (I just throw it all together until it looks right, sorry) but I am sure you can find adequate recipes on the net.
Taco are my favorite food so how can I make them as authentic as possible ?
Take a corn tortilla. Cook up asada beef (thin strips of steak) season it with cumin and garlic. Put some lettuce, tomato and cheese on it. And maybe some hot sauce. Or you can make pico de gallo to put in it. Pico de Gallo is chopped up brown onion, jalapeno, cilantro, and tomato.
