Mexican Food

[Dianna]

You know, even tho I still reside in the west coast but living out in the boonies (which we love) I do miss all the wonderful authentic mexican food from so ca. My mothers cooking especially. I am a pretty good mexican cook and the best I've found is in the home. I was out of chorizo for my chile con carne,, so I went to little market up the street (not wanting to travel into town) I asked the guy for some and he looked at me.. like huh? I think with so ca there are so many mexican deli's on almost every street corner.. I took those things for granted. Just miss all of that.

[erik]

You moved up to Oregon, I seem to remember you telling us Dianna.

I would gather you'd miss being able to buy the Mexican stuff up there where there really isn't much, if any, in the way of established Mexican culture. I've known people who have had that happen to them, thinking that things stay the same from state to state only to realize that they don't, at least not with everything.

[Deleted]

I was surprised (though I should have known better) at how much better the Mexican food was when visiting areas such as Texas and Colorado. Even the mid range restaurants put anything I have had in the Northeast to shame. People who consider tacos and nachos 'Mexican' would be amazed at dishes with mole or pumpkin seed sauce, or the wide variety of Mexican seafood dishes, for example..

[Dianna]

well I think most anytime you live in a "border state," the food will be more authentic. I think in upstate NY I tried their version of mexican food and it was very bland, but I bet NYC has the best italian food! Again, I find the best IMO are at the homes where the cooking is done. It's just difficult to find products to cook with out here close by. I mean, I am still on the west coast and I bet portland would offer more of a variety. Just interesting. I feel like that movie, A day without a mexican, except in my case, it's been 4 months without a mexican. LOL.

[erik]

I'm just curious as to just how spicy authentic Mexican food is really supposed to be, because I've talked to numerous Mexican-Americans, and they say that occasionally us "gringos" add too much hot stuff. Should it have just enough spicy flavor without setting off a greater-alarm fire in our stomachs?

[Dianna]

It really depends Erik. For instance, tamales... the trick is in the masa, I've seen many made poorly, homemade too, where the masa is too white and hard like. the key is in the oil and chile added into masa mix, it should be moist not dry, at least that is how I was taught. the key for me is flavorful and spicy not necessarily fire chile hot, although, I like that too. Actually, I like all my food prepared that way, ribs, other meat ect.. lots of flavor and moist. Like ribs I never bbq I always cook stove top and add a little water first to pan, then the rub and sauce, let it cook it's faster than a crock pot and the meat is always tender .Yum!!

[the Scribe]

When I moved to Arizona from New York I was shocked how little Italian fixins there were here. When I asked the checker where they kept the ziti I may as well have been from outer space. Italian/Mediterranian food is my absolute favorite but I have come to appreciate Mexican food over the years. Even Arizona's Mexican food is different from New Mexico's.

[Dianna]

Italian food is almost tied with my most favorite (mexican) there is an italian deli in so ca(anaheim) Cortina's my parents would shop at.. they had great food, still do. But growing up I had the best of my worlds.. dad side is italian (although he didn't speak the language) so my mom learned alot about italian cooking from his mother which I inorporated.. spaghetti sauce esp. cooked with italian sausages, fresh tomatoes, oregano, basil, anise, sugar bellpeper, garlic and kick of salsa.my dad like eggplant and seafood with his sauce (I don't tho) I'm going to start making my own noodles with the adapter I have for my mixer. I could live in NYC just for the italian food!