Mexican Food Recipes

My boyfriend and I are thinkin about having mexican food at the reception instead of the ‘traditional’ food (steak, etc). Both of our families love mexican food, so nobody would be left with nothing to eat, although if there were any dietary restrictions we would of course allow for those. I know it’s OUR wedding, but would it be tacky or weird to have it at our wedding?!

Have you been to any weddings where they served mexican? it would be catered, of course. I haven’t been to many weddings, and have never heard of anybody doing mexican, but I come from a small town.

Mexican food is too delicious to be tacky. But very messy and prone to staining, so I would have a much more casual reception so people aren’t ruining their formalwear.

I am incapable of consuming anything with ground beef and any kind of sauce without having half of it fall on my clothes. Maybe I’m just a slob. >.<

Ok, so I’ve never strayed from the east coast and I’m doing a blog on regional American food. Just from browsing online it’s obvious that there’s a huge Mexican influence on the food in Texas. But I’ve always assumed that Texas had a strong southern/soul food type influence as well. So I guess I’m just confused when it comes to traditional Texan fare. Can any Texans out there clear up my confusion and explain Texan food to me? And possibly give me some dishes as examples.

BEEF,and well beef..

goodness Ive never been to mexico but I would like to go (well not for know but I always wanted to go and will in the future after all this racket is over). anyways, I always loved mexican food and I think its so delicious, colorful and with flavors. I like some of the music and the acoustic barro decorations, kind of like puebla mexico with colorful acoustic arts. well, my dad went to mexico a few times and he loves it. we are from puerto rico and I do like my culture, foods and some traditions, but I have to say I love more mexican food than my food or any other. some of my friends get mad because they say event hought they also like mexican food that Im betraying my food, but I dont care what people say. I love mexican food and its my favorite. I havent try all traditional foods, so what other things like sweet deserta, pastries and traditional dishes are your favorite that I should try?

You go girl!

"betraying your food" – what a bunch of crap! You need to come on down to Mexico and try out the real Mexican foods: Barbacoa, Carnitas, Cochinita Pibil, Moles, Mixiotes, Adobo, Huachinango al Mojo de Ajo, Pampano a la Veracruzana, Pastor, Tacos Arabes, Chilis Rellenos, Tlayudas, Tlacoyos, Carne Asada a la Tampequeña, Aracherra, etc., etc. and yeah the great deserts!

Look, I’m an Anglo-Saxon from Canada who lives in Mexico. I still love a good tender Roast Beef with Yorkshire pudding, I cook really excellent Mexican food and love that too, but my all time favorite – Indian food! And nobody will ever convince me that I am "betraying" anything or anybody!

Life is too short for bullsh*t, you just enjoy what you love………

goodness Ive never been to mexico but I would like to go (well not for know but I always wanted to go and will in the future after all this racket is over). anyways, I always loved mexican food and I think its so delicious, colorful and with flavors. I like some of the music and the acoustic barro decorations, kind of like puebla mexico with colorful acoustic arts. well, my dad went to mexico a few times and he loves it. we are from puerto rico and I do like my culture, foods and some traditions, but I have to say I love more mexican food than my food or any other. some of my friends get mad because they say event hought they also like mexican food that Im betraying my food, but I dont care what people say. I love mexican food and its my favorite. I havent try all traditional foods, so what other things like sweet deserta, pastries and traditional dishes are your favorite that I should try?

You go girl!

"betraying your food" – what a bunch of crap! You need to come on down to Mexico and try out the real Mexican foods: Barbacoa, Carnitas, Cochinita Pibil, Moles, Mixiotes, Adobo, Huachinango al Mojo de Ajo, Pampano a la Veracruzana, Pastor, Tacos Arabes, Chilis Rellenos, Tlayudas, Tlacoyos, Carne Asada a la Tampequeña, Aracherra, etc., etc. and yeah the great deserts!

Look, I’m an Anglo-Saxon from Canada who lives in Mexico. I still love a good tender Roast Beef with Yorkshire pudding, I cook really excellent Mexican food and love that too, but my all time favorite – Indian food! And nobody will ever convince me that I am "betraying" anything or anybody!

Life is too short for bullsh*t, you just enjoy what you love………

Hi. I’m in the early stages of pregancy and I adore hot spicy food, like traditional mexican, chillis, indian curries etc. I was just wandering if eating quite alot during pregnancy can trigger early delivery or aggrivate the growing baby in any way? I’m curious as well as concerned as I like to use a variety of unique spices and peppers in cooking! Thanks.

Your baby loves spicy food! chili, garlic, and curry give the fluid a stronger flavour and once he or she is born the baby will recognize your fav foods in your breast milk.

I went out to dinner at a "traditional" mexican restaurant and ordered flautas and I’m pretty sure it was that powdered grated parmesan cheese all over them. Is that normal for mexican food? I thought parmesan was kind of an.. italian cheese.
Either way, the smell was off-putting and made me enjoy my food less.

Wellll, I can tell you that Mexicans put other types of dry crumbled cheese on their food. Some of it is stronger in flavor than parmesean.

One typical way to use it is on corn on the cob. They boil the corn on the cob, then dip it in "crema"…like a runny sour cream, then roll it in a kind of parmesean cheese type cheese.

This is done all over Mexico, but I’ve seen it mostly from the middle of the country downwards to the coasts.

My hubby is from a town near guadalajara, and they eat about the most typical Mexican food, as Americans can conceive of the term.
He eats parmesean cheese on EVERYTHING. (but then again, he dumps ranch dressing all over his food too, so it might just be a personal thing.)

It is possible that the restaurant used parmesean cheese because the authentic stuff couldn’t be purchased, or maybe it was the real thing.
Contrary to belief, there is a wide wide range of mexican cheeses…not just jack cheese. (to be honest, the majority I am not crazy about.)

I’m doing a school project so please tell me everything

The Christmas Eve Supper consists of the punch ( a compote of guavas, a kind of crab apple called tejocote, dried prunes,possibly raisins, a kind of red hibiscus flower called flor de jamaica, sugar cane and often spiked with rum or brandy; a fruit salad or pineapple salad made with fresh cream; spaghetti and or rice; and the very traditional main course is something called "romeritos." This romero or romeritos is not to be confused with the herb rosemary which is also called romero in Spanish. The Mexican romerito is plant called Torrey’s seepweed in English ((Saueda torreyana Wats) and is mixed with red mole (mole poblano) and dried shrimp and eaten with tortillas or the rolls called bolillo and telera. In the more middle and upper class families the main course can be chicken, turkey, or pork roast (leg or loin) or all of the above. There might be a cake or pie for dessert but there could be flan and arroz con leche which is rice cooked in sweetened milk with sticks of cinnamon.Someone mentioned tamales. There could be the sweet tamales called canarios or tamal de dulce, but these are more of an all year thing. This is your basic traditional Mexican Christmas Eve "supper." It is called a supper ("cena" in Spanish) because traditionally it is eaten around midnight. In recent years Mexicans have begun to have their Cena de Noche Buena ( Holy Night Supper) earlier. In Our Family it is around 10:00 P.M. Christmas Day is not traditionalluy a big celebration day. It is usually for sleeping late after being up eating and drinking all night. A new recent trend, an American influence, is to eat more lightly Christmas Eve and have the traditional big meal the afternoon of Christmas Day.

my boyfriend is mexican (he’s from Guadalajara) and i want to suprise him with a traditional mexican meal…. the only problem is i don’t know what to make…..any ideas?

Below there are some traditional recipe ideas that are not too complicated. Be sure to serve any Mexican meal with tortillas that you warm by putting them in the micro for just a few secs while wrapped in a damp(not wet) dish towel. Or you can put them in foil and heat them in the oven. Serve them wrapped in a dishtowel in a basket on the table.
If you can’t find fresh mango for the salad, you can use canned mango, it comes in glass bottles.
The soups should be served with little bowls of limes cut in half, chopped cilantro and chopped green onion and a liquid type bottled hot sauce. A really tasty hot sauce that is available in stores is "El Tapatio" It is made in Guadalajara. Buen provecho ( enjoy your meal)

yes i was wounding if you had a recepie for sopa’s

Sopa is a category of Mexican food. They can be wet (like soups in the US) or "dry" (like a side dish of rice). Here is a classic dish, tortilla soup:

2 Tablespoons olive oil (lard, if you want to be traditional)
1 onion, sliced
3 cloves garlic, left whole
4 canned tomatoes (about half a 15-ounce can), drained
6 cups stock–chicken is traditional, but vegetable is fine
1 dried ancho chile
Garnishes: fried corn tortillas; small cubes of fresh cheese (queso fresco or farmer’s cheese) or Monterey Jack; fine chopped avocado; fine chopped red pepper, wedges of lime; and crumbled ancho.

First cut off the stem of the ancho, cut it in half, and throw out the seeds. Reserve 1/4 of the dried chile to use as garnish, then soak the rest of it in hot water.

In a large saucepan, saute onion and garlic in oil over medium heat until they are golden brown–as much as 12 minutes. Puree with the tomatoes and soaked ancho, then pour back into the saucepan with the stock. Bring to a boil, then let simmer for 30 minutes. Season to taste with salt.

While broth is simmering, prepare tortillas. Traditionally, you cut day-old or dried-out corn tortillas in half, then slice the halves into thin strips–fry them on both sides in 1/3 cup of hot oil, until crisp–then drain. If time is of the essence, you can cheat with store bought.

When ready to serve, arrange cubed cheese and chopped pepper and chopped avocado in 4 flat soup bowls, then ladle over the broth, sprinkle each with the crumbled ancho, top with a mound of fried tortillas and serve with a lime wedge. The lime is important!

You could, of course, do all of this at the table for a truly dramatic presentation.

If so what country is the dish eaten and when is the dish eaten and who generally enjoys the dish

"So, the following is a guide for cookie bandidos (bandits) of the world, along with a chapter from Mexican history as seen through its pastries. Many trace back to the Aztecs, while others indicate a Mexican colonial, or Spanish influence… not to mention the French. Emperor Maximillian, flanked by his French Chef’s, left his imprint on cookies, too."