That’s exactly why I’ve always assumed it was two tortillas. Besides, two tortillas just seems right to me, as long as it’s those thinner, packaged tortillas. But I was looking on Youtube, and it seems there’s plenty of single-ply tortillas at Mexican street stands.
Bravo!
I never said those places had those foods, just that just because a place has them doesn’t make it “the real deal”. EVERY Mexican joint here has that stuff, and like anything, 90% of them are junk. And I don’t understand why you think a guy being an illegal alien (love the attitude that all Mexicans are “fresh over the border” illegals, btw :rolleyes:) has anything to do with him being a good cook. Do you think everyone fresh off the boat from China makes great Chinese food in America? I assure you, the answer is no.
What do all these places have in common? They’re in America and American tourist sports in northern Mexico. I’m not saying you can’t get real Mexican food in America - you absolutely can, but it’s more than what comes off a lunch truck or out of your average hole in the wall. (Note I said average; some holes in the wall are great.)
Man, you’re killing me here guy, you’re killing me. No way to make hard shell fried corn tortillas at home? I can’t stop laughing. My wife and I make those all the time - they take about 2 seconds and the cooking skills of a 1st grader. To answer your question I have made carnitas, homemade mole, tamales, corn and flour tortillas from scratch, chilaquiles, flautas, huevos rancheros, micheladas, and more other Mexican dishes than I can count. My wife is a chef and works with some Mexican chefs who would be happy to eat off a lunch truck but also very offended if that were presented to someone as the best cuisine Mexico had to offer. You need to get over thinking of your own opinions as facts. Just because the tacos you like are the real deal to you doesn’t mean the tacos DrDeth likes aren’t the real deal to him. There is no law governing how a taco is made beyond the definition of meat in a tortilla.
Well, actually there are huge differences (which vary between the different states within Mexico).
In Mexico City, we have (the list is far from comprehensive):
- Tacos de canasta (“basket” Tacos). Vendors carry around huge baskets (usually on bicycle) filled with prepared tacos. They keep warm in the basket because of their huge amounts and because they’re tightly wrapped. Usually just filled with 1 ingredient each, 3 or 4 varieties, which depend on the vendor
- “Flautas”-Crisply fried tortillas, wrapped around chicken meat
- “Quesadillas”-Actually a misnomer. By their name you’d think they are filled with cheese, but there are different flavors. Prepared on a “comal” (a little oven), they are prepared as you watch
- Tacos- All kinds. The contents depend on the stand you’re eating at, but most often with meat of some kind
- Tacos de guisado-You get served different kinds of meals with rice and/or nopales and/or black beans with two tortillas each. Usually the meal is already prepared and presented in bins.
And that’s just food involving tortillas per se (in Mexico City). There are, for instance, sopes, which are oval tortilla-like corn-bread, usually topped with a paste made of black beans topped with sauce, onions, cheese and cream. Huaraches (which in my eye are actually the same thing) but which also include meat…
Queso relleno!
Puebla is also known for its variety of moles.
And you’ll find it all around Mexico City.
Most of the Mexican fast food is representative of the food you would find in Tijuana or Juarez. But it’s highly, highly gringocized.
Have you ever squeezed the feces out of a warthog anus and charred it black on a hot rock? That, my friends, is authentic Namibian cuisine—a far cry from the dull, Americanized crap you get at places like T.J. Analbee’s or the Poopchute Factory.
Freash? Nothing more authentic than eatin one straight from a taco vendor on a Mexican street, but somehow I dont think the word “fresh” is the right word. I am not even sure “beef” is the right word.
Just because I love it so much, I have to point people in direction of the sublime chiles en nogada: poblanos stuffed with ground pork and fruits (like pear and raisin), covered in a walnut sauce, topped off with pomegranate seeds. The red pomegranate seeds, white walnut sauce, and green poblano represent the colors of the Mexican flag. It is an inspired combination of flavor, texture, and color, and something you most assuredly will never find in a Taco Hell.
Yes, it is the default in that area, I grew up there too. But the hard shell was used. Actuully the fried small corn tortilla was commonly used flat for the Tostada, which more often contained beans, lettuce and maybe a tad of cheese- salsas to taste.
Sure, tostados are pretty common in Mexico, but I don’t get the sense that hard taco shells are. The Mexicans I know claim they don’t exist in Mexico, but Mexico is so diverse that I can’t vouch for them not being common in some region.
Come to think of it, there are taco dorados (I’ve had them with potato)…
Similar to the “flautas” I mentioned earlier, btw.
They’re great, indeed. However, you’ll seldom find them out of season, which is between August and September.
The local Yucatecan joint has had them for the last few weeks (in celebration of Mexican Independence day, Sept 15, I assume) and, I believe, they also feature them during Christmas time.
Sure, the flauta/taquito is common, but I don’t think of it as a hard shell taco in the manner of a Taco Bell taco. It’s a different dish for me.
I haven’t actually eaten at a Taco Bell. To tell the truth I can’t really envision a “hard shell” taco.
And, returning to the “Chiles en Nogada”, the way I have heard it told, its origin is supposedly linked to the successful end of the war of Independence of Mexico. Agustín de Iturbide (who later crowned himself emperor) asked for a dish that combined the three colors of the flag of the new nation (red, white and green). Thus the Chile en Nogada was born.
Vinyl Turnip: Please. This is food thead, about Mexico, Your comments about feces and Nimibia are, at best, off-topic threadshitting, and at worst… well, we’ll assume the best.
Please keep your comments relevant and on-topic in future.