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Post by Don Cuevas on Sept 29, 2014 13:29:02 GMT
Thanks to "DiningDiva" for posting this on Chowhound Mexico forum.
VITAMINA T
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Post by Deleted on Sept 29, 2014 17:10:56 GMT
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Post by Don Cuevas on Oct 24, 2014 21:13:15 GMT
Tacos de cabeza near the railroad tracks, Tzurumutaro, Michoacán, and a cup of consomé.
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Post by Don Cuevas on Feb 20, 2015 9:36:15 GMT
Tacos y Tortas "Lore's" Morelia While in Morelia last week for various appointments and such, I found myself hungry at about 11:00 a.m. Fortunately, Tacos y Tortas Lore's was right across the street from our first appointment. Its specialty (and just about the only thing on the menu is Birria de Res, steamed, slow cooked seasoned beef, which is then chopped or shredded and put into tortillas or split telera bread rolls. The place is very popular with students from the various colleges close by, and is near a busy intersection of Calzada Ventura Puente and Avenida Lázaro Cárdenas. Lore'sThe service is quick, seating is available both inside and outside, and the food is hot and inexpensive. The bread used for the tortas is superior to that used at most other places. It's slightly chewy and crusty. Lore's open kitchen
More of Lore's kitchen The amount of filling of the tortas and tacos is "just enough", but not overly abundant. The salsas and condiments are freely provided and of higher than usual quality. Salsas Lore'sSteaming hot birria
I ate a torta de birria and a couple of tacos. To drink, there are a number of options. I had a cup of decent horchata. The bill was very modest and I left satisfied. Location Map Note that improvements and enlargements to Lore's have taken place since the Street View photo was taken in 2012.
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Post by Don Cuevas on Feb 20, 2015 9:52:48 GMT
I was again hungry at around 11:00 a.m. While in Pátzcuaro.The easy answer was to get some of the small tacos at Tacos Nacho's, at the front of the Mercado, overlooking the Plaza Chica. I had two tacos de bistec, and one of chorizo. I was still not full, so I had a couple of tacos de tripas. Nacho's tacos are characterized by their small size and their abundance of mild red salsas. The salsas tend to dominate the filling, but the overall effect is satisfactory. I indulged myself further by drinking a small, bottled, (Mexican, of course) Coca Cola. After, I was ready to shop in the Mercado.
I didn't have a camera with me, but you can find Tacos Nacho's on YouTube.
(A few of the taqueros are our neighbors on the Rancho where we live.)
Here, have some tacos.
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Post by bixaorellana on Oct 10, 2015 20:27:47 GMT
Important advisory concerning tacos and domestic animals:| | | | | | | | | | | | |
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Post by Don Cuevas on Oct 24, 2015 16:38:40 GMT
An example of a palindrome.
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Post by bixaorellana on Jan 13, 2016 5:20:20 GMT
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Post by Deleted on Jan 13, 2016 6:55:21 GMT
That was good.
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Post by bixaorellana on Jan 13, 2016 16:29:45 GMT
I must say that I do not put all that stuff on my corn on the cob -- lime juice and chile are all I need to be happy. Also, the Mexican penchant for sprinkling hot sauce on popcorn will never be my way. Let the crisp stay crisp, I say. I believe DonC has succumbed to this habit, although otherwise he is a perfectly decent human being.
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Post by bixaorellana on May 3, 2018 3:56:09 GMT
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Post by bixaorellana on Aug 27, 2018 21:55:15 GMT
Just stumbled on this online. Says it all ~
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Anthony Bourdain
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Post by kerouac2 on Aug 28, 2018 4:48:21 GMT
Having now tasted Mexican cuisine in Mexico, I can affirm that this statement is a complete exaggeration. Plenty of dishes are reproduced perfectly elsewhere -- and others are ignored because they don't correspond to local tastes.
The best Mexican food I ever had remains what I had at a restaurant in Indonesia -- and it was quite similar to what I later ate in Mexico.
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Post by bixaorellana on Sept 6, 2018 5:24:13 GMT
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Post by bixaorellana on Sept 30, 2019 21:58:34 GMT
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Post by kerouac2 on Oct 2, 2019 17:27:14 GMT
Looks like a lot of fun!
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Post by bixaorellana on Oct 2, 2019 18:41:18 GMT
She is so much more organized and clear than many home-produced cooking shows. The youtube channel is nicely laid out, but there are no indications of which videos have English closed captions. You have to click on each one in order to check. I've found a few, and here they are. I find her manner of speaking very pleasant and very easy to understand. Anyone interested in cooking and learning Spanish could benefit from the videos. www.youtube.com/channel/UCJjyyWFwUIOfKhb35WgCqVg/featuredEggs with red chile and cafe de olla [sort of like cowboy coffee] Red RiceRanch-style MoleSome more exotic dishes ~ Dried meat with eggs in tomato sauceHuitlacoche / corn smut
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Post by bjd on Oct 2, 2019 19:24:25 GMT
I just watched her making the eggs with chile. It's true she's pretty easy to understand but when she says "un poquito sal",she puts a huge handful! I'm amazed that she manages to cook all that over a wood fire, hence all the same temperature.
I'm just finishing a book by Leonardo Padura, Herejes (Heretics). I'm sure one of the book's characters, Josefina, cooks like this lady, except that she does so in Cuba.
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Post by bixaorellana on Oct 2, 2019 19:48:00 GMT
You made me look up the book. More power to you for getting through it. Even though the premise seems wonderful, the little bit I read here in English was dauntingly turgid. It seems to flow better in Spanish, but for me, it suffers from the same excess of examples that mars so much literature in that language. As far as the salt, all told with five eggs and so much tomato and water, it maybe wasn't too salty. I can't pronounce on the whole rest of the country, but I often find Oaxacan food too salty. Even though the coffee preparation is delightfully rustic and the view of those typical cups from Michoacán is so pretty, that coffee is pretty grim. It will be very sweet and thin, not to mention that Legal, the coffee she uses, is coffee stretched with burnt sugar. I know this because that style of coffee is very common. Yes, being able to cook on the curved comal over fire that can't be fine-tuned is a real feat, and goes on in homes all over this country.
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Post by bjd on Oct 3, 2019 5:34:42 GMT
Yes, Bixa. I gave up on Padura's book, The Man who Loved Dogs (or something). Turgid, as you say. His shorter books about the policeman Mario Conde are much better.
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Post by lagatta on Oct 3, 2019 12:21:17 GMT
I'll definitely listen to those videos. Bit busy now; remember we also have federal elections coming up, in the wake of our huge climate march... More prosaic; I have to find a decent raincoat, that is truly "imperméable" in case I do go to Amsterdam to work for a few weeks. Many are simply "water-resistant". I don't have the stereotypical female love of "retail therapy" ... except food markets, of course, not to mention books, stationery and art supplies.
As for Cuban, I find oral Cuban a bit hard to understand; so many words are cut short. Some say this comes down from Andalusian Spanish; I really don't know. Of course I'm not talking about orators such as Fidel at his best.
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Post by kerouac2 on Oct 3, 2019 15:33:54 GMT
There's salt and there's salt. I learned about that when my grandmother would come to the United States and do a lot of cooking and sometimes she would put a bit too much salt because "your salt is much saltier than at home." And that is absolutely true. The Morton's salt of the United States is extremely salty and must be used with parsimony. French (European?) salt is not at all pure NaCl since most of it is sea salt and not at all as "pure." What's funny is that when I went to Guatemala and prepared a few items I made the same mistake. Apparently, Guatemala uses Morton's or something just like it, so what I made was too salty although not terribly so.
Unfortunately, I have no idea how one can test the difference ahead of time without having the credentials of a chemist. If any of us taste the salt out of a shaker ahead of time, it's just going to taste salty... but how salty? Experiments need to be made.
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Post by bixaorellana on Oct 6, 2019 4:31:36 GMT
The first time I came to Mexico, back in the early '70s, I noticed how much better Mexican salt tasted -- a pure salt taste with no bitterness. It was also sort of dirty looking compared to Morton's or any other US salt. Apparently that was because it was not only less refined, but it also had no flowing agents added to adulterate the taste. If you go shake out a few grains of your French salt onto your palm and taste it, it won't taste bad, whereas the same experiment with Morton's might make you want to spit it out. Mexican salt is no longer dirty looking, but it still tastes better than US salt. I do note that except for sea salt, all salt sold around here has iodine added.
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Post by lugg on Oct 25, 2019 10:16:10 GMT
Oh I had missed that Don Cuevas had died. How sad.
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Post by bixaorellana on Nov 7, 2019 5:33:13 GMT
H, Lugg ~ yes it was. It was announced on the forum, although at the moment I can't remember exactly where. He left a wealth of food reporting all around the internet. If you click on the little house in his mimi-profile, it will take you to his blog. He was a mainstay of Get Stuffed on Thorn Tree forum.
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Post by lugg on Nov 16, 2019 19:06:12 GMT
Thanks Bixa - I will do that.
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Post by bixaorellana on May 1, 2020 3:35:38 GMT
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Post by bixaorellana on Nov 4, 2022 23:20:00 GMT
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Post by kerouac2 on Nov 12, 2022 7:26:28 GMT
double cultural appropriation?
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