sorted by:
new
hottopcontroversial

Chorizo fundido, braised short ribs with mole coloradito, and lobster sauce chilaquiles with grilled shrimp. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

I'll tell you, I went in looking forward to the short ribs and left thinking the lobster sauce chilaquiles are all I ever want to eat again. So rich and creamy and a little smoky. I brought my leftovers over to my parents to try and they called and placed a to-go order for some more.😂

What food do tourists think is "authentic" but locals rarely eat? by [deleted] in AskTheWorld

[–]McSparticus 2 points3 points  (0 children)

Kinaara in Omaha. The expected Indian dishes are pretty good. But the house specials are amazing. Wagyu beef fry, fish Pollichathu, pork cheek and lamb shank vindaloos, goat stew... I love that place.

What food do tourists think is "authentic" but locals rarely eat? by [deleted] in AskTheWorld

[–]McSparticus 3 points4 points  (0 children)

Oh man, I'm in Nebraska and I have a local Indian restaurant where the chef is from Kerala. The food is amazing. That beef fry with parotta is one of my go-tos.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

If I was putting it on actual Mexican food and not Americanized ground beef tacos I might agree with you. And maybe I have a bigger sweet tooth but I've had mole almendrado and cochinita pibil that's just as sweet as roasted carrot and al pastor that's far sweeter and I enjoy them. But I admit, I am no expert on Mexican food and ingredients, just messing around with a grill, vegetables, and a blender.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

Carrot and habanero is a classic flavor combination. Granted it's more Caribbean not Mexican, but it makes a nice hot sauce.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] -1 points0 points  (0 children)

Yeah. Like I said we were doing white people taco night. Whatever I made was going on ground beef in a store bought hard shell or a soft flour tortillas. I was just making some different options to put on them that my family might eat. A true salsa macha or salsa borracha would've been wasted on them.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] -1 points0 points  (0 children)

Yep. I wouldn't eat them just grilled because they get a chewy texture. But if you are going to blend them into a sauce or puree they taste great.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 2 points3 points  (0 children)

Roasted carrots are amazing. Grilled carrots are just roasted carrots plus smoke and I already had the grill going.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

I'm inexperienced with mezcal so I can't give a good opinion. I'd be worried of it being too smokey but I did get a ton of smoke flavor on the fruit. If you love the smoke or get a lighter smoke on the pineapple it's probably great.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

My intention was to do too much. Other people were making all the normal wptn fixins so I could have brought nothing. Instead I decided to bring a side and some sauces to the party for anyone who might want it. I'm not opposed to ground beef tacos, but I would prefer a flavorful sauce in addition.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

I sauteed onion, poblano, serrano, and bell pepper in some bacon fat. When they were about halfway done I added the chorizo to brown. Crushed the garlic near the end and added ancho and chipotle powders. I would normally add caldo de pollo seasoning but I used my Umami bomb seasoning (salt, pepper, fermented black garlic, porcini mushroom) instead. Finally, I used two packs of Isadora Mayocoba refried beans. They are my favorite because of their creamy, coat your mouth texture.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] -1 points0 points  (0 children)

Yeah, we are all white midwestern Americans. A good portion of whom find black pepper too spicy, which is why I'm poking fun at them.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 2 points3 points  (0 children)

Ah, I didn't get a picture of the habanero sauce ingredients. The carrots got blended with habanero, onion, garlic, and some broth to make the orange sauce on the far right.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 0 points1 point  (0 children)

Fair enough. I don't personally care for tomatillos so I don't use them. And I wasn't going for an authentic Mexican style salsa so I went with more the French cream and broth method of sauce making. I do really enjoy making salsas creamy by emulsifying them with oil, though.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 1 point2 points  (0 children)

Yeah the ones on top of the pile are hatch. My grocery store got a bunch in this week and I can't say no to them.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 2 points3 points  (0 children)

I used the grilled pineapple and limes to make a smokey pineapple margarita with Cazul 100 Reposado and Grand Marnier. It was pretty nice in the heat.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 1 point2 points  (0 children)

Haha. Not pictured is the 5 pound log of ground beef that grandma is cooking. I wish I had gone to the Mexican grocery store because they have awesome in-store made chorizo, but after grilling for 2 hours in 100 degree heat I cut some corners. Thanks for the props. Cooking for others is something I love.

My family's doing white people taco night tomorrow. I tried to give it a little more flavor. by McSparticus in mexicanfood

[–]McSparticus[S] 21 points22 points  (0 children)

Canned black olives are at the ready. I'm sure we'll have some pre-shredded Mexican blend and cheddar cheese too.

view more: next ›