Taco or Fajita?

[bosonHavoc]

Anyone else have some mexican food for their first meal after reading this thread?


Myself, I had a Mexican/oriental hybrid, in honor of page three.

A taco loco flour tortilla (burrito sized) very, very lightly browned and filled with shredded pork shoulder (i keep a stash in the freezer), medium cheddar cheese, cock sauce (http://en.wikipedia.org/wiki/Sriracha), Mae Ploy sweet chili sauce and sour cream. All washed down with a glass of pulpy orange juice. It was good.

yummy

allot of my meals tend to be a hybrid of mexican/asian/mediterranean foods lol

[Tone Deft]

yes, I did end up having Mexican for lunch yesterday, super pollo asada quesadilla.

sriracha with Mexican? never tried it but it could be great. I don't like Tabasco with mexican, I prefer Tapatio.

Falafel is the Old World's answer to the taco.

Ok look, seriously:

A fajita is grilled meat with grilled onions and peppers, and some pico de gallo (I mean salsa).

A taco is 2 soft corn tortillas with some (generally stewed) meat and salsa. (That's it. Maybe cheeze. Those trucks that park down in the Mission or on East 14th on Oakland. Yes.)

A burrito is everything wrapped in a flour tortilla.

Then there are the hard shell tacos...I am not sure of their provenance, but I am pretty sure that they are not so much the real deal as they are a popularization of American fast food. (Not that there aren't good ones out there- but the point is that you should NOT imagine a hard shell first thing when somebody says "TACO").

So what's your definition pal? Careful, its a slippery slope.

I know Kan Zaman. I am getting home as fast as I can but this recession is making things difficult.

I love Kan Zaman, it hasn't changed much in 20 years.

fajita - I pretty much agree, they should be served at your table on a sizzling skillet. bell peppers (green, red, orange), onions, cilantro, choice of meat, easy on the oil. on the side, beans, salsa, guacamole and hot sauce (Tapatio).

taco - I'd go further than just meat, cheese and salsa, I'd add onion, cilantro and lettuce. there needs to be that vegetable layer at the bottom to soak up the juices from the meat. a fish taco should be lightly breaded white fish, lettuce/cabbage, sour cream/creme fraiche, cheese and lime juice. save the hard shell tacos for Taco Bell.

burritos - this is tough, the mother of all taqueria foods, "throwing everything in there" is a pretty good description. vegetarian burritos are an abomination of god, gotta have meat in there. a rice and bean foundation, lettuce, tomatoes, cheese, guac, sour cream and salsa. wrap it in aluminum foil for traveling ease (don't know why you guys spill your burritos ) enjoy with a Negro Modelo, Jarritos or agua fresca (damn tasty.) oh, and if it's not at least as thick as your upper arm you're either really buff or getting ripped off.

then again, I've heard of a place in Atalanta that does coleslaw over BBQ in a tortilla.

what about the perfect plate of nachos? it's hard to get the right toppings to soggyness factor.

all tortillas should be home made.

taqueria, serious business.

[dhilsabeck]

super pollo asada quesadilla.

[Green Lemon]

That sounds good. See, we only differ on lettuce in tacos (and fish tacos are another kettle). Cilantro, onion, I didn't mention but of course. And lime. I love cilantro on anything.

Veggie burritos are a complete californication. I love 'em, plenty of avocado and cheeze. But they're not really mexican food. I like squash in mine, don't tell people will think I'm a hippy.

When I did Texas->Paris this winter break, my last stop was at Geurreros for 60 handmade tortillas which are now in my freezer.

[dhilsabeck]

sriracha with Mexican? never tried it but it could be great.

By all means. There are no culinary boundaries when it comes to cock sauce. It's universal.



@bosonHavoc

Got any Mexican/Texican restaurant recommendations for Austin? I would be greatly indebted to you for guiding me to a satisfying meal.

[Tone Deft]

That sounds good. See, we only differ on lettuce in tacos (and fish tacos are another kettle). Cilantro, onion, I didn't mention but of course. And lime. I love cilantro on anything.

I used to hate cilantro, I just kept eating it until I liked it, had to be done.

Veggie burritos are a complete californication. I love 'em, plenty of avocado and cheeze. But they're not really mexican food. I like squash in mine, don't tell people will think I'm a hippy.

LOL

When I did Texas->Paris this winter break, my last stop was at Geurreros for 60 handmade tortillas which are now in my freezer.

ever try making them yourself, it's just water and a Mexican type of flour, I had to look it up

You'll need a special corn flour called masa harina for making the tortillas. Masa harina is corn flour that has been treated with calcium hydroxide or "lime" which makes it more nutritious by releasing the niacin in the corn, and easier to digest. Masa flour can be found at Mexican markets or online at Amazon.com. Look for masa harina that is only corn and lime (calcium hydroxide) for corn tortilla making.

a friend of mine raves about a place called Chuy's in Houston.

[Green Lemon]

I've always wanted to make tortillas, never go around to it.

[bosonHavoc]

sriracha with Mexican? never tried it but it could be great.

By all means. There are no culinary boundaries when it comes to cock sauce. It's universal.



@bosonHavoc

Got any Mexican/Texican restaurant recommendations for Austin? I would be greatly indebted to you for guiding me to a satisfying meal.

sriracha with Mexican? never tried it but it could be great.

By all means. There are no culinary boundaries when it comes to cock sauce. It's universal.



@bosonHavoc

Got any Mexican/Texican restaurant recommendations for Austin? I would be greatly indebted to you for guiding me to a satisfying meal.

check out Polvo's on south first
they have a salsa bar and the Exotic taco rocks.
but some of the servers suck ass and they may decide to include a gratuity on your check even if you are only a party of 3... if they do that just pay the amount minus the gratuity.. you do NOT have to pay the gratuity even if they include it on the bill.
(i used to be a waiter.. and i work for tips as a pedicaber)

Taquerias Arandas is all over the city and its cheap.. you may get sick but its good lol.
i usually don't get chicken... in all my years of eating at the Taquerias i only got sick one time.. really its a concern when ever you eat out anywhere.


Las Casuelas on east cesar chavez, i used to eat their allot before i had to relocate due to gentrification.. (inside joke but true)

its all good for the most part ..

o and down town Kebabalicious on 7th between neches and trinity
its not mexican of course but it freaking rocks

i've also heard that the new taco stand on 5th and brazo's is really good too.
they said they would hook me up if i drop my rides their lol

o shit and tourchies on south first.. grab a six pack and go get some tacos at tourcies
hell lol... oltorf and south 5th their is a taco stand that kicks some ass too lol

where you staying at?

are you bringing a bike?

[markoos]

[hungry]More pics of mexican food please[/hungry]

[doc holiday]

But they're not really mexican food.

honestly not a lot of meat in mexico, they poor down there.
meat not being the staple like it is here in the good 'ole USA.
real tacos are made with goat (so i've been told)

I'm 100% veggie all the time (hippy indeed)

who's picking up the takeout??

http://www.beartooththeatre.net/Cafemenupage2.htm

[mikemc]

Burritos offer a solution.

There is always the tostada, if you are looking for a flat place to balance things, but it can be prone to the inopportune fracture as well.

Another approach: the flauta, where you *dip the flauta into* the various guac, sour cream, salsa, etc.

love me some flautas

*DROOL*

Now THATS what I'm talking about, dips...mmmmmmmmmmm.

If you have a place that has flautas, then you've got to try them out. They are corn tortillas with about a tablespoon or so of spiced chopped meat or chicken rolled up to about finger size and fried. (If you can find an all you can eat buffet that has these you are golden). You lay out your bowls of condiments and dips: guacamole, sour cream, the various hotnesses of salsa, pico de gallo, some jalapenos...

Then you pick up a flauta and dip it into a choice. take a bite. Dip that into another choice (yeh you double dip because these are *your* bowls of stuff and if someone gets to close you give 'em a look like you've got a machete under the table) and you keep going until that flauta is gone. Then you sigh and repeat with another flauta...

pretty soon you've decimated a dozen or so. [edit] and you are thinking about writing a thesis describing the optimal amount of sour cream needed to get the optimal amount of shredded cheese to stick to the flauta.

it can be dangerously high caloric (they are just *finger sized*, right man? ) but a nice splurge .

[dhilsabeck]

who's picking up the takeout??

http://www.beartooththeatre.net/Cafemenupage2.htm

Oh, man, I'm goin', that's all there is to it. I'm fuckin' goin'.

[dhilsabeck]

This is great. I'm about to embark on a Mexican food odyssey.

[rjbourc]

Sopaipillas with whipped butter and honey, chips and salsa, chile rellenos smothered in green chile, Dos Equis, fried ice cream.

I have GOT to move back to New Mexico...

[Green Lemon]

But they're not really mexican food.

honestly not a lot of meat in mexico, they poor down there.
meat not being the staple like it is here in the good 'ole USA.
real tacos are made with goat (so i've been told)

I'm 100% veggie all the time (hippy indeed)

who's picking up the takeout??

http://www.beartooththeatre.net/Cafemenupage2.htm

Hell yeah, gimme the goat, its called barbacoa and its finger drippin' good!