6 "Mexican" Dishes No One Eats in Mexico

[mcbammer]

Thanks. I have read that tomatoes are not good for you being a nightshade. I don’t agree with that butt have no real knowledge. What do you think?

  I read where tomatoes  were first planted as a ornamental  in flower gardens in the South , and only began to eat them  ,when  the Civil War left the Confederates suffering starvation .

[Dee]

The Aztecs were growing and eating tomatoes before they were conquered by the Spaniards.
The Spaniards took them back to Europe with them, and Europeans started throwin'em into their recipes in the 16th Century.

[Lloyd Smale]

yup i dont much care what some mexicans think of my chilli. It tastes good and thats all that matters. to me insisting on authentic mexican food is right up there with authentic russian or chinese food. I eat american food. Heck ive been known to eat corn chips with velveta cheese and tacos from taco bell, my chilli has tomatoe sause and beans in it and it tastes pretty dammed good no matter what you want to call it. Id bet if i had to survive on it that its better ballanced nutritian then some chillis smashed up. By the way ive ate what texans call chilli and like that too.   

I really don't care what they prefer to eat in Mexico. What little supposedly authentic Mexican food I have indulged in has been bland, pretty much tasteless, stuff. Give me Tex-Mex and keep the Mexican.

+1.  I kind of get sick hearing about how this or that isn't "authentic".  Who cares, we're Americans and we make things BETTER.

[Bob Riebe]

Twenty years ago, I used to often make old school chilli, using what I had, did not know about cummin till the last few years.
I would buy a beef roast cut it into chunks, small as I could , using a  lot of garden chiles, tomatoes, onions (leeks, chives, garlic) or what I had, often tumeric (I used that in Pakistani Curry I often made back then) and what ever I though would taste good.

I did not use beans; adding them changes the taste, although I have often wondered if using dried beans would be different as canned beans have the soup they are canned in.
I do believe pre-searing the beef tastes better than dropping it in raw.

Old age has destroyed my memory, (I never had real good one unless I totally screwed up, those are still locked in place) as I used to be able to cook some things like a robot, no recipes , I just did it from memory, those days are gone.

[Lloyd Smale]

i can alot of beans so there ready for chilli. They have that same goop in them. I just put them in a collator and rinse it all off. You could do the same with the store beans

Twenty years ago, I used to often make old school chilli, using what I had, did not know about cummin till the last few years.
I would buy a beef roast cut it into chunks, small as I could , using a  lot of garden chiles, tomatoes, onions (leeks, chives, garlic) or what I had, often tumeric (I used that in Pakistani Curry I often made back then) and what ever I though would taste good.

I did not use beans; adding them changes the taste, although I have often wondered if using dried beans would be different as canned beans have the soup they are canned in.
I do believe pre-searing the beef tastes better than dropping it in raw.

Old age has destroyed my memory, (I never had real good one unless I totally screwed up, those are still locked in place) as I used to be able to cook some things like a robot, no recipes , I just did it from memory, those days are gone.

[oldandslow]

(If chips are served in any Mexican restaurant I've ever been in, its usually with house salsa.)

Yup, same here except for one place in Carlsbad, NM that served green sauce and saltine crackers instead. That green sauce would just about set the crackers on fire. The owner died years ago and the place closed down. Got to say that they had excellent Tex-Mex (or would that be New Mexico-Mex ?) except for the sauce and crackers.

My favorite joint for sit down and be served groceries is La Fiesta in Hobbs but we seldom go there anymore as it is kind of out the way now that the town has grown so far north west. We usually hit Rosa's, a west Texas chain that snuck one cafe over into New Mexico that I know of. Excellent groceries at great prices plus fast service. They have good pico de gallo and I love pico and pile it on whatever I order.

Despite Bob's opinion of queso I and everyone I know loves the stuff.

[Casull]

yup i dont much care what some mexicans think of my chilli. It tastes good and thats all that matters. to me insisting on authentic mexican food is right up there with authentic russian or chinese food. I eat american food. Heck ive been known to eat corn chips with velveta cheese and tacos from taco bell, my chilli has tomatoe sause and beans in it and it tastes pretty dammed good no matter what you want to call it. Id bet if i had to survive on it that its better ballanced nutritian then some chillis smashed up. By the way ive ate what texans call chilli and like that too.   

I really don't care what they prefer to eat in Mexico. What little supposedly authentic Mexican food I have indulged in has been bland, pretty much tasteless, stuff. Give me Tex-Mex and keep the Mexican.

+1.  I kind of get sick hearing about how this or that isn't "authentic".  Who cares, we're Americans and we make things BETTER.

I have to agree Lloyd.  I make my own chili WITH BEANS.  I like the extra texture and flavor.  I've never had "real" Texas chili, but I'm guessing I'd like that too.  And, I find Taco Bell to be quite passable as road food.  It's what Americans eat (must be, since they have restaurants every where you look).

[phalanx]

The green salsa is really good.

[oldandslow]

The La Fiesta place I mentioned brings a dish of green and one of red sauce with their chips. The red is little more than tomato sauce, mild and bland, The green is smokin' hot and sort of bitter to my taste buds. The trick is to mix some of the green into the red and you get pretty good salsa.

[Mule 11]

Twenty years ago, I used to often make old school chilli, using what I had, did not know about cummin till the last few years.
I would buy a beef roast cut it into chunks, small as I could , using a  lot of garden chiles, tomatoes, onions (leeks, chives, garlic) or what I had, often tumeric (I used that in Pakistani Curry I often made back then) and what ever I though would taste good.

I did not use beans; adding them changes the taste, although I have often wondered if using dried beans would be different as canned beans have the soup they are canned in.
I do believe pre-searing the beef tastes better than dropping it in raw.

Old age has destroyed my memory, (I never had real good one unless I totally screwed up, those are still locked in place) as I used to be able to cook some things like a robot, no recipes , I just did it from memory, those days are gone.

I also stumbled into cumin the last few years and it is part of my chili and taco/burrito mix... Nothin against it butt for me “no cilantro please” butt in some dishes and sauces I’m likin anchovies.

[oldandslow]

My wife has no use for coriander either. Thought I would use the non spanish name for cilantro. I have had about enough of spanish to do me today.

[Bob Riebe]

My wife has no use for coriander either. Thought I would use the non spanish name for cilantro. I have had about enough of spanish to do me today.

Cilantro is the name for the leaves and stems; Coriander is the name for the seeds, it makes a difference if you are a cook or chef and one asks for cilantro but gets coriander seeds, and vice-versa.

[oldandslow]

Well, I an NOT a cook and just looked up the name of the plant. It really make no difference as it isn't used by the cook in this home in any form.

[Dee]

Well, I an NOT a cook and just looked up the name of the plant. It really make no difference as it isn't used by the cook in this home in any form.

He gives free grammar lessons to. 

[Bob Riebe]

Well, I an NOT a cook and just looked up the name of the plant. It really make no difference as it isn't used by the cook in this home in any form.

He gives free grammar lessons too. 

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