# Teach me about Mexican food **URL:** \ **Category:** In My Humble Opinion\ **Created:** [June 16, 2004, 10:51pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752 "2004-06-16T22:51:42Z")\ **Posts on this page:** 16\ **Page:** 3
**Author:** ![MinniePurl](https://avatars.discourse-cdn.com/v4/letter/m/cab0a1/32.png) [@MinniePurl](https://boards.straightdope.com/u/MinniePurl)\ **Post date:** [June 18, 2004, 6:25am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/41 "2004-06-18T06:25:06Z")
> [@Bad News Baboon](#): > > well, egg and potato burritos are good… > But yes, a real burrito is about the size of an eggroll. Denver was the [birthplace of the giant burrito craze](http://www.westword.com/issues/2004-06-10/sidebar.html), apparently “inspired by the burrito stands of California.” Chipotle and Qdoba both were started here… by white guys. So I doubt they are authentic in any way. They are pretty tasty, but they are very high in calories. You think you’re eating healthier than at a fast-food burger place… and you are, to some extent, but not in terms of calories. Or Fat, especially if you get guacamole and/or sour cream. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 18, 2004, 1:44pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/42 "2004-06-18T13:44:36Z")
> [@Bad News Baboon](#): > > In Mexico, the snacks often come to you: > Vendors walk along the street and sell goodies: > Candy apples and Candy kamquats (I think that’s what they are). > Paletas (fruit flavored ice pops) > Fruit ( a guy on a bike outfitted with a large box cabinet). The fruit is cut fresh and often decorative. Heck, you don’t even have to go so far as Mexico. In my neighborhood in Chicago we got our very own paleta man, roast corn man (served, as you said, with lime, chiles, and – at least here – mayonnaise), tamale man, Mexican fruit smoothie man… ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 18, 2004, 1:53pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/43 "2004-06-18T13:53:19Z")
Oh, and **Bad News** , those candy kumquats – perhaps they might also be candied tamarind. Are they they pretty sour, with a pit in the middle? Often rolled in hot pepper? Thems are good… ---
**Author:** ![sturmhauke](https://avatars.discourse-cdn.com/v4/letter/s/e47c2d/32.png) [@sturmhauke](https://boards.straightdope.com/u/sturmhauke)\ **Post date:** [June 18, 2004, 7:49pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/44 "2004-06-18T19:49:53Z")
> [@MinniePurl](#): > > Denver was the [birthplace of the giant burrito craze](http://www.westword.com/issues/2004-06-10/sidebar.html), apparently “inspired by the burrito stands of California.” When I was a kid, there were certainly places out here where I could get a burrito that was the size of my head. Now my head’s bigger, so I have to look harder to find one that big. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [June 18, 2004, 8:11pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/45 "2004-06-18T20:11:14Z")
> [@sturmhauke](#): > > When I was a kid, there were certainly places out here where I could get a burrito that was the size of my head. Now my head’s bigger, so I have to look harder to find one that big. Then you should try [La Bamba’s](http://labambaburritos.com/locations_specific.asp?id=26) next time you’re in the midwest - their motto is “Burritos as big as your head!”. ---
**Author:** ![syncrolecyne](https://avatars.discourse-cdn.com/v4/letter/s/f08c70/32.png) [@syncrolecyne](https://boards.straightdope.com/u/syncrolecyne)\ **Post date:** [June 18, 2004, 8:35pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/46 "2004-06-18T20:35:35Z")
I live in El Paso. One thing I like here is the pastries and baked goods (form the look of my panza [belly], a little too much). I think Americans think of Mexican food as just being really spicy, but the sweetness of it isn’t much commented on away from the border. My favorite desert is the pastel de tres leches, its a cake that uses 3 types of cream…I usually get one for my birthday. They have to be a few hours old to be chilled and soaked enough - but if they last more than a day (which is rare in my house) they can get too mushy. Another local treat is sopaipillas…they are fried dough bits that puff up to look like little brown pillows…you squirt a bit of honey in the hollow center and eat them up. There is usually a sopaipilla batter mix in the baked goods aisles here. They are really fun even for people like me who cant cook more complex things. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [June 19, 2004, 12:05am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/47 "2004-06-19T00:05:01Z")
Most of the posts have mentioned _antojitos_ which is the usual conception of Mexican food by people outside of Mexico. Roughly translated the word _antojitos_ refers to a snack or finger food. These are the tacos, enchiladas, tostadas, tamales etc. Foods that are commonly found in small stands or _puestos_ on the streets and mercados. Generally these are prepared with either flour or corn tortillas or raw tortilla dough. > [@](#): > > Tacos are always made from corn tortillas. Crispy tacos are a US invention. Wrap something tasty in a fresh tortilla and you have a taco. Fill a tortilla with something, fold it in half and fry it and you have a crispy taco (_taco dorado._) Done this way in México long before the US existed. > [@](#): > > Flautas and taquitos are similar - a little bit of filling on a tortilla, rolled into a narrow tube and baked or lightly fried. I’m not sure what the difference is. The difference is the size of the tortilla. Flautas = big tortilla, taquitos = small tortilla. > [@](#): > > Corn tortillas: Corn masa pressed thinly and fried Tortillas are made on a griddle (_comal_) using dry heat. Frying corn masa will give you something else such as a _quesadilla de masa_. > [@](#): > > Another US invention. Literally it means “little fat one”. Sorry but this is another authentic Mexican dish. the gordita starts out as a fat, raw tortilla on the griddle. As it cooks, it will begin to inflate, creating a natural pocket that is stuffed with a bunch of different fillings. > [@](#): > > Then there is a dish (which I can’t think of the name of off the top of my “American” head) which is quite tasty and begins with cutting up some tortillas. Either corn or flour, doesn’t matter. Add some eggs after the tortillas have “crisped” up a bit, and some onion, salsa and cheese. Makes a very tasty brunch or dinner (if you’re so inclined) entree!! You are describing _chilaquiles_. Made with corn tortillas. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [June 19, 2004, 12:19am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/48 "2004-06-19T00:19:09Z")
> [@](#): > > the usual conception of Mexican food Make that “perception”. ---
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [June 19, 2004, 2:36am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/49 "2004-06-19T02:36:09Z")
Two words: Diana Kennedy. Two more words (although he’s an annoying prat, he’s got his details right): Rick Bayless. Read the combined works of those two, and you’ll have an idea. False\_God (whose grandmother was from Sonora) CAVEAT: it’s never going to be as good as your abuela’s, but don’t stop trying. ---
**Author:** ![deadeyesdad](https://avatars.discourse-cdn.com/v4/letter/d/dec6dc/32.png) [@deadeyesdad](https://boards.straightdope.com/u/deadeyesdad)\ **Post date:** [June 19, 2004, 5:04pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/50 "2004-06-19T17:04:05Z")
My first move at a Mexican restaurant is to order cheese enchiladas, rice and beans. That way I have a benchmark to how the place does things. The order can be anything you want but your first taste should always be the same thing. Put that together with the chips and salsa and I will know if I want to come back. Then I delve into the menu with all of its varied flavor. Screw up my base food and I ain’t coming back. I went to school in northwest Iowa and never did find a mexican place that got a second visit. Then I transfered back to SoCal. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [June 19, 2004, 8:53pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/51 "2004-06-19T20:53:52Z")
> [@pulykamell](#): > > Oh, and **Bad News** , those candy kumquats – perhaps they might also be candied tamarind. Are they they pretty sour, with a pit in the middle? Often rolled in hot pepper? Thems are good… No, the candied tamarind is something altogether different. That stuff usually comes in a little cointainer and is chile’d. Tasty stuff, that! The candied stuff I am referring to is much smaller than an apple. Usually the stick has 5 or so on it. My mom is coming to visit today, so I will ask her when she gets here. As for the Chicago aspect, there is a large Mexican population in Chicago. My mom said that when my Grandfather was a young man, the States had a program with Mexico in which people could come into the states, work (and have taxes removed, etc) and then would be free to return home to Mexico after the season ended. I am thinking, but am not sure, that it was called “braseros” program. Anyhow, Chicago was a destiantion for many in that program. While a lot of Mexicans returned home, many stayed in Chicago. **syncrolecyne** , Yay El Paso! Hooray for Chico’s tacos! Sopaipillas are good (Pancho’s!) but I have often wonderd how ‘authentic’ they are. Another common Mexican treat is Churros. They taste like funnel cakes, but are one thicker extruded dough (as opposed to the funnel cake). They are sprinkled in cinamon and sugar. One thing I hate with a passion is when a place serves enchiladas with a meaty chili (think along the lines of wolf brand chili) sauce. That is an atrocity. I know that if a place only serves their enchiladas like that that they will not be genuine. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [June 20, 2004, 3:11am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/52 "2004-06-20T03:11:26Z")
> [@Johnny L.A.](#): > > Nope. Gotta disagree with you, **Rick**.The lousy one is the one right next door, which used to be called Lucy’s. I got queasy about half the times I ate there. Lucy’s had very genuine Mexican food. If you could get past the cockroaches racing on the floor, the food was very tasty. They made a Green chilie pork burrito that was to die for. ---
**Author:** ![stately\_plump\_buck\_mulligan](https://avatars.discourse-cdn.com/v4/letter/s/858c86/32.png) [@stately\_plump\_buck\_mulligan](https://boards.straightdope.com/u/stately_plump_buck_mulligan)\ **Post date:** [June 20, 2004, 4:16am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/53 "2004-06-20T04:16:38Z")
Two of my favorites: Ceviche is fish or sometimes shrimp in lemon/vinegar, tomatoes, cilantro, onions, all chopped up. Texture ranges from “chunks” to “pulpy” with the fish. Best eaten on tostadas with hot sauce. Tortas are Mexican sandwiches served on a grilled bun and can contain pretty much anything. If you find a good place, definitely try _lengua_ in some form - taco, burrito, or torta are all good. Lengua is beef tongue, and while that may sound off-putting it’s absolutely delicious, like very, very tender beef really. It’s the one thing I miss since becoming vegetarian. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [June 20, 2004, 4:27am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/54 "2004-06-20T04:27:37Z")
> [@](#): > > It’s too bad so many Mexican restaurants do not serve breakfast. I agree. Today’s was _machaca con huevo_, jerked beef stewed with tomato, white onion, cilantro and fresh serrano chiles. Served with _frijoles de la olla_ on the side. ---
**Author:** ![Zhen\_ka](https://avatars.discourse-cdn.com/v4/letter/z/ecccb3/32.png) [@Zhen\_ka](https://boards.straightdope.com/u/Zhen_ka)\ **Post date:** [June 20, 2004, 6:28pm UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/55 "2004-06-20T18:28:30Z")
> [@Bad News Baboon](#): > > Ceviche is a seafood cocktail in which the fish is marainated in lime juice and not cooked. Can’t comment on your spelling, but it is incredible! Thanks for reminding me! > [@Bad News Baboon](#): > > You also have vendors who sell roasted corn. Mexican corn is white and not sweet. I have yet to find any here in the states. White, yes. Not sweet, no. > The ear of corn is roasted and lime and chile powder are added. The a cheese (kind of like parmesean) is grated on top. I remember this! That cheese is out of this world. I loved the vendors who’d go around, almost singing: “Solo un peso, un peso, solo un peso…” ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [June 21, 2004, 5:55am UTC](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752/56 "2004-06-21T05:55:47Z")
Mom said the candied fruit is Tejocote. I looked it up online and it was listed as ‘crab apple’. “Mom, do you mean a crab apple?” “No, it is not a crab apple” “Maybe a variety of crab apple?” “No, I really doubt that. It’s, you know…tejocote. A little fruit with three seeds\* in it” “Are you sure it’s not a crab apple? Have you seen a crab apple?” “my neighbors have a tree so I know it’s not that” “oh, ok!” so, there you go! \*I think she said three. I don’t remember now. [Previous page](https://boards.straightdope.com/t/teach-me-about-mexican-food/250752.md?page=2)