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Neo-Enchiladas Suizas

Why are they "Suizas" if the sauce isn't diluted with "crema" or sour cream ??

These are plain burritos with tomatillo salsa...

Oct 25, 2011
davemex in Recipes

Slow-Cooked Carne Adovada

It's ADOBADA, not adovada!

May 10, 2011
davemex in Recipes

Hotcakes Bakes in Culver City/Mar Vista: Tres leches, horchata and chili mango all in one cupcake!

I'm Mexican and I can't even think of having a chili topped Tres Leches cupcake. Yes, we like chili in almost everything, but a milky cake is definitely not one of them. While the horchata frosting sounds good, I don't know if I'd try this.

Apr 07, 2010
davemex in Los Angeles Area

Watercress-Walnut Dip

Nov 10, 2009
davemex in Recipes

Origins of Chile Verde [split from L.A. board]

Who came up with the name "Chile Verde" for "Cerdo en Salsa Verde" (Pork in Green Sauce) ??? Sounds so... Tex-Mex...

A "chile verde" is a green chile, as in jalapeno or serrano...

Don't ask for such a dish in Mexico or you'll end up with a plate of green chiles.

Look instead for "Cerdo con Verdolagas" or pork with purslane which I've always seen served in salsa verde (tomatillo salsa).

The combination is just perfect!!!

Apr 15, 2009
davemex in General Topics

Chile-Cilantro Hash Browns

This is the kind of Hash Browns a Mexican guy who loves taters, cilantro and chile is dying to try. You just can't go wrong here!

Feb 25, 2009
davemex in Recipes

Chicory, Tangerine, and Pomegranate Salad

Pomegranate in FN, pomegranate in every food segment in every show, pomegranate, pomegranate, pomegranate.

It ain't that yummy....

Nov 04, 2008
davemex in Recipes

Zen Bars

You may need to give them a second chance (as I just did).

They're pretty good !

Sep 15, 2008
davemex in Recipes

Zen Bars

Now, if you enjoy munching on soap, you might love these. Otherwise...

Sep 15, 2008
davemex in Recipes

Is farmed shrimp from Mexico okay?

I live in Mexico City and I eat and have eaten mexican shrimp all of my live. If it's been wild caught or farm raised, that I wouldn't know but what I do know is that it's excellent. You just need to check that it's fresh... So the frozen product should be fresh- or frozen while it was- and perfect to eat.

Now, about the raw shrimp, I just had it a short while ago at a Sinaloa-style seafood restaurant. Not my thing!

Aug 29, 2008
davemex in General Topics

The Mamey fruit

Mamey is delicious in any way. It's great on it's own, fresh from the flesh, although it's pretty hard to pick a perfectly ripe one and help from a fruit seller/connoiseur is inevitable.
In case you pick a not-so-great one you can always make it into mousse (re: eat nopal) or ice cream! Mamey ice cream is part of EVERY paleteria or mexican ice cream shop's menu.
Eat mamey!

Aug 29, 2008
davemex in General Topics

Eat Nopal's Mexican Recipes

Try throwing in some vermicelli noodles (fideo seco) to the beens broth, it makes for a great soup, to which you can add cotija cheese, avocado cubes and/or chipotle.

Aug 07, 2008
davemex in Home Cooking

Eat Nopal's Mexican Recipes

Hey EN!

I've never heard of Carne Ranchera before. Is it a dish from Jalisco? Eevrything in it sounds great (and new), from the slicing of the steak against the grain- flank is almost always shredded in Mexico City- to the addition of the poblano peppers.

I'll definitely try it next week !

Aug 07, 2008
davemex in Home Cooking

Tatume/Tatuma = Mexican zukes

I'm mexican, lived in Mexico City most of my life and I must say that I've never seen or heard of "tatume" or "tatuma"...

The most common and the one type of zucchini that you'd usually find in markets all over Mexico is the one known as "calabacitas" - literally, little pumpkin. Their skin is a light green-grey, so we might be talking about the same variety, but the name "tatume" is just so, un-mexican...

And yes, they're good, but they can have an intense after taste that's not always pleasant, especially if they're too large.

I find the dark green zucchini, more common in the US crunchier and tastier...

Aug 01, 2008
davemex in General Topics

Tequila Shrimp and Asadero Quesadillas

Asadero and flour tortillas are mild enough for the shrimp, I'll definitely taste it soon!

Apr 30, 2008
davemex in Recipes

Chile Gravy

I'd rather eat the real thing, enchiladas ("mexican enchiladas")

Apr 29, 2008
davemex in Recipes

Mexico City - Contramar

Contramar is quite good, and everything has already been said... the waiting time, no reservations, the hipness thing, the food (good, not excellent).
If you want seafood in Mexico City try Los Navegantes in Colonia Roma (Orizaba St, I believe). They have delicious ceviches, octopus with fried garlic and the best fried bananas with cream and cajeta for dessert (I'm pavloving now...).

Nov 23, 2007
davemex in Mexico

First Time in Mexico City

Bondy has the best "milanesa" or wiener schnitzel in Mexico City and it's desserts are just delicious, gotta try the "Mil Hojas" or Mille Feuilles cake..... yummm!

For mexican food the hottest spot today is El Bajio, excellent traditional food! Don't miss it!

Nov 23, 2007
davemex in Mexico

Pan de Muertos (Day of the Dead Bread)

It's delicious eaten at breakfast or dessert, but the best time would be for "merienda", the meal beetween lunch and dinner, (not quite popular or possible anymore). At that time you'll probably be stuck in traffic or the "Metro" on your way home...

Nov 23, 2007
davemex in Recipes

Tomatillo Salsa

Why adding lime juice to tomatillo salsa?? In Mexico no one would ever do that... They are too tart/acid to add lime juice to them... You might think of a pinch of sugar to balance a salsa, but lime juice??? To me that's a gringo thing...
Still, "hooliganyouth"'s idea of adding ginger sounds great, I'll definitely try it!

Nov 23, 2007
davemex in Recipes

Turkey Posole a la Guerita

It might not be the "original" recipe, but authentic it is!
All the ingredients used are 100% mexican. Even the turkey or guajolote (hua-choh-loh-teh)!
Back in the 70's (maybe before, but I wouldn't know), Dona Maria was the first and/or most popular, ready-to-serve mole to hit the market, so, unless you'd go through the time-consuming process of making the mole paste yourself, you'd go to the supermarket, grab a glass (yes, a drinking glass! covered, of course...) from the shelve and go home to prepare it in 10 minutes. It was and still is, sold in a glass that you'd recycle for using at home which I'm sure was part of their amazing success. Mole + a glass for the same price!

Nov 23, 2007
davemex in Recipes