Growing some of these right now!

Max.

 

Don’t know why but I can’t go hot hot hot, but I do like food that you can tast after some heat. So, it’s Mexican Food Week first time we’ve done it. We had Fish tacos last night and carne asada tonight, bot seasoned by hand no store bought fresh corn tortillas from the Mexican Market.

We will do a no meat tomorrow, acacia do’s and tomatoes with fresh salsa and pico.

Then left overs the nest 2 days. Maybe I‘ll do Enchiladas of some kind thinking of Crab or Fish with a white sauce.

kv

 

Hey, @cmartinez you got an authentic Mexican Fish Soup?

kv

Edit: I’ve been googling but not much out there. I would think some sort of red sauce or seasoning, including cilantro, either red or white onion, tomatoes, garlic, lime, maybe some potatoes, maybe some veggies like shredded cabbage, salt and pepper, meat maybe a white fish, shrimp, crab.

If you don’t have anything maybe it’s time to experiment.

kv

 

Hey, @cmartinez you got an authentic Mexican Fish Soup?

kv

Most certainly yes... there are many. Here's one of them.

 

Most certainly yes... there are many. Here's one of them.

But what do I do with the rest, Mexicans just don’t throw out the other stuff, what happens to it?

kv

 

But what do I do with the rest, Mexicans just don’t throw out the other stuff, what happens to it?

kv

Oh no, of course we don't throw away the rest of the fish! ... the receipe I mentioned is a beloved one mainly by fishermen. But if what you want is a homely mexican soup, there are many, many recipes to be found in YouTube, such as this one:

 

@MaxHeadRoom
You must not value your rear end much. It's not just the going in! It's the coming out that matters.

 

I've just discovered this Guga Foods guy in YouTube... he's got some purrrty interesting recipes to show off...

 

I've just discovered this Guga Foods guy in YouTube... he's got some purrrty interesting recipes to show off...

I like what I see, I think the last 2 would work well with a Moscato Sangria.

kv

 

Mouth-watering report from a resident in Mexico City, documenting the best places to have "tacos de carnita". It's completely in spanish, but the images speak for themselves:

 

¡Oh no! ¡Seso no, por favor!

 

¡Oh no! ¡Seso no, por favor!

Ha ha ha! ... I knew that at least one or two would be horrified... but it never occurred to me it would be the Argentinian! ...

 

Been missing a lot here. I apparently missed a notification.

Considering it's August the mega sales of grills begins at the local home improvement stores. Now my normal grill is a large Webber Kettle type and my entire life has been Charcoal both Lump and Bricketts. Average Webber Kettle gives me about 5 years. This summer we spent some time at a cabin which included, dare I say, a gas grill. I will never let go of charcoal but have been giving some thought to gas. Even the use of Natural Gas since it is available outside for my generator. Just add a small line.

So what is the consensus? No problem spending $350 USD or more but would like a good grill and prefer one I can smoke things in. I am not bidding charcoal a farewell but considering the addition of natural gas.

Ron

 

The rivalry between gas and charcoal enthusiasts is ancient and never ending, my friend. Unless you don't like the taste of smoke (a rather small group don't, as a matter of fact) the only reason I can think of for owning a gas grill (I don't) is practicality. You can still add a bit of smokey taste to your meals through the use of chips, though... but be aware, you run the risk of being accused by the charcoal lobby of the cardinal sin of laziness .

 

Ha ha ha! ... I knew that at least one or two would be horrified... but it never occurred to me it would be the Argentinian! ...

César, it is just a personal thing I couldn't overcome: liver and brains cannot even have them in the table!! For your reference, down here, except the moo, everything goes to the grill. Absolutely.

In a vessel, the Master instructed the cook to incorporate liver quite frequently in the menu. That made of me an avid consumer of soup which I never take, no matter what; except this time, a long voyage Argentina, Japan, Canada, Brazil, Argentina. Go figure.

BTW, do people there have tacos daily? If so, good excuse to be overweight, I guess.

Tried some in a very short call to Veracruz or Tampico. So long ago that details became fuzzy.

 

BTW, do people there have tacos daily? If so, good excuse to be overweight, I guess.

Yes, as a matter of fact most people down here have tacos in their daily diet. But being overweight has mostly to do with what one puts in the taco (and the quantity, of course) than with the tortillas themselves. Máiz tortillas are not as caloric as some believe, and are an excellent source of calcium and folic acid.

Nutritionally speaking, there's a huge difference between a steak taco, and a carnitas one...

 

And for the record, Mexico used to be an average weight type of country, until NAFTA happened.

It was with the arrival of McDonald's, KFC, Domino's, Carl's jr. and other fast food franchises that people's bellies down here went boom...

 

Yes, as a matter of fact most people down here have tacos in their daily diet. But being overweight has mostly to do with one puts in the taco (and the quantity, of course) than with the tortillas themselves. Máiz tortillas are not as caloric as some believe, and are an excellent source of calcium and folic acid.

Nutritionally speaking, there's a huge difference between a steak taco, and a carnitas one...

I’ve often wondered what the difference is. What exactly is carnitas? There’s a restaurant in my neighborhood, that has steak, ground beef and carnitas. I never know what to order.

 

I’ve often wondered what the difference is. What exactly is carnitas? There’s a restaurant in my neighborhood, that has steak, ground beef and carnitas. I never know what to order.

Carnitas are always related to pork, and so can have a high content of fat... and unfortunately, of flavor too...

 

Carnitas are always related to pork, and so can have a high content of fat... and unfortunately, of flavor too...

Thanks