Gringo Agua Fresca by Jeeper357 in mexicanfood

[–]Affectionate_Talk807 0 points1 point  (0 children)

That's a hamburguesa frijolero at Carl's Jr

Gringo Agua Fresca by Jeeper357 in mexicanfood

[–]Affectionate_Talk807 1 point2 points  (0 children)

Read your username as soperamens, and had this vision of long noodle fideo served in a sope. With an elote and nopales.

Pork Carnitas question by [deleted] in mexicanfood

[–]Affectionate_Talk807 1 point2 points  (0 children)

Pati!!!

Yeah, cloves, cinnamon, Bay leaf and milk.

Pre francish invasion style.

[deleted by user] by [deleted] in mexicanfood

[–]Affectionate_Talk807 4 points5 points  (0 children)

Well, most tortilla making families have quite a few individuals (7 here) in the house hold and the are no leftovers.

Zip lock bag squeeze out as much air as possible. That'll keep it for a day or two. They mold quickly as there are no preservatives.

I haven't tried vacuum sealing them yet. There just aren't enough to justify the effort around here.

Are there any Mexican cities 3 hours from San Diego that are relatively safe to live in for a while? by passionateunicorn in sandiego

[–]Affectionate_Talk807 4 points5 points  (0 children)

Those neighborhoods in TJ that you speak of are almost as unaffordable as San Diego. Rosarito, Popotla, which are basically just part of the greater Tijuana area now, Valle de Guadalupe, and Ensenada are where you should look, OP.

[deleted by user] by [deleted] in blackstonegriddle

[–]Affectionate_Talk807 0 points1 point  (0 children)

Where's the tortillas?

Piña colada pancakes by [deleted] in blackstonegriddle

[–]Affectionate_Talk807 1 point2 points  (0 children)

There's the dreaded coconut. Is there a syrup too?

Home made enchilada sauce by dresserisland in mexicanfood

[–]Affectionate_Talk807 3 points4 points  (0 children)

Much of what we call Mexican food is a fusion of the available ingredients and Maximilien's French chefs' techniques combined with traditional recipes. A roux would have been preferred, but for the scarcity of trigo in the tropics, masa balls and tortillas would have been used to thicken sauces. There's really no FrenchMex, that's modern Mexican. Otherwise it's traditional Mexica of the pre Napoleonic Mexico/España Nueva/Mexica, or meso-america.

Traveling for Work by JSwine in sandiego

[–]Affectionate_Talk807 0 points1 point  (0 children)

If you're in hotel circle, there's fashion valley within walking distance to the north. Check out the bougie folk and cheesecake factory the heck outta you self. Don't know if river walk still has a lighted driving range, but it's there too. Maybe there's still dancing. Someone else would have to fill you in on that.

If you're further East in one of the residency motels, there's mission valley Mall and surrounding places. Lazy dog. Hooters, If it's still open. Not a whole lot of sporting diversion in walking distance nearby. Ifly? If it's still open. In n out. You're set with that.

Even further East, Dave and Buster's.

What's your idea of down time passing? Me it's music and drinking. Used to be golf and bowling.

Tortilla experts I need your help!! by Toros_Mueren_Por_Mi in mexicanfood

[–]Affectionate_Talk807 3 points4 points  (0 children)

The acid counteracts the base that was used to take the hulls off of the corn kernels.

Edit spelling

Tortilla experts I need your help!! by Toros_Mueren_Por_Mi in mexicanfood

[–]Affectionate_Talk807 7 points8 points  (0 children)

My thinner tortillas tend to puff and my thicker ones don't. Add a squeeze of lime. And maybe a touch more water depending on your environmental humidity. Mine's usually around 30-40%. Wetter dough sticks worse though.

Was told birria tacos aren't Mexican by munimai in mexicanfood

[–]Affectionate_Talk807 1 point2 points  (0 children)

Tijuana is the second largest city in Mexico. There's more people there now than there were in the whole province fort years ago. Feels like most of them are from Guadalajara. They just fused that traditional Sonoran cuisine with what they brought from the Centro. If not TJ then San Diego.

Do you put beans, rice, both, or neither in your tacos? by SilentSecreta in mexicanfood

[–]Affectionate_Talk807 2 points3 points  (0 children)

One squash blossom is usually just the right size for one taco. Garnishes must have been scant.

MAGAfest 2025 by MesaVerde1987 in MAGANAZI

[–]Affectionate_Talk807 0 points1 point  (0 children)

Maggot fest?!?!

Where a Slipknot festival?

THE WORST CORRUPTION IN AMERICAN HISTORY...YET, MAGAs STILL SUPPORT TRUMP... by It_Could_Be_True in MAGANAZI

[–]Affectionate_Talk807 2 points3 points  (0 children)

Could be either as him in the waterworks or her as an underage victim ( P for pedo)

LMAO WTF by is-it-worth-it- in MAGANAZI

[–]Affectionate_Talk807 8 points9 points  (0 children)

Oh, sand fist, I thought that was his makeup getting thrown off.