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Prof.Gringo

"The U.N. Education, Scientific and Cultural Organization recognized everything from the growing of corn, beans and chilies to Mexican dishes prepared with grinding stones and mortars as an ancient process worth safeguarding in the face of encroaching global influences."

http://news.yahoo.com/s/ap/20101117/ap_on_re_la_am_ca/lt_mexico_preserving_mexican_food

Should be good for a conversation class or two Smile

MotherF · Posted: Thu Nov 18, 2010 6:23 pm Post subject:

I saw this in the news the other day.

I'm not sure I can choose. You did include a couple of my favorites on your list. Chiles Enogadas are right up there. Other types of Chiles rellenos too.
A good mole is a fine thing. Though it's often mediocure in my experience.

And really you can't go wrong with a great salsa. You could put in on anything.

This past summer I learnt to make salsa de punto de huaje in a molcojete. Can't get anything like that out of a can. mmmmmmmmmmmmm, mmmm!

Prof.Gringo · Posted: Thu Nov 18, 2010 6:42 pm Post subject:

wildchild · Joined: 14 Nov 2005 Posts: 519 Location: Puebla 2009 - 2010

how would one safeguard such a thing?

i voted for tacos but gotta give a shout out to POZOLE and CHILAQUILES!!!

and of course, if you make it to Puebla, you have to try TACOS ARABES!!!! (see Shawarma).

Calla_Lily · Joined: 14 Nov 2010 Posts: 7

Ceviche!

katimac · Joined: 05 Aug 2010 Posts: 1

Mmmm... tortas and tamales.

Isla Guapa · Posted: Sat Nov 20, 2010 2:47 am Post subject:

Phil_K · Joined: 25 Jan 2007 Posts: 2041 Location: A World of my Own

Uchepos (100% corn tamales from Michoac�n), Sopa Azteca (made properly with cheese, cream, chile pasilla, etc), chongos and Caf� de Olla (with fresh ground coffee, canela and piloncillo).

Guy Courchesne · Joined: 10 Mar 2003 Posts: 9650 Location: Mexico City

Tortas ahogadas, with the best ones made in Guadalajara. First thing I look for every time I'm in GDL.

http://en.wikipedia.org/wiki/Torta_ahogada

jaimem-g · Joined: 21 May 2010 Posts: 85 Location: The Desert, CA

Chiles rellenos are usually great in any state - including some in the US!

I would have listed mole negro - but only from Oaxaca!

Isla Guapa · Posted: Tue Dec 07, 2010 5:21 am Post subject:

Trifaro · Joined: 10 Nov 2010 Posts: 152

Now I'm hungry. Sounds a lot better than rice & noodles here in China. One day!

jaimem-g · Joined: 21 May 2010 Posts: 85 Location: The Desert, CA

There are some really good Chinese restaurants in Mexicali where there is a sizable Chinese immigrant population - but I would still give the edge to lots of Mexican dishes. My problem is that I just like too much of everything!

Back to Isla's question:
Actually I've never had chiles en nogada anywhere in the US if you mean the kind like they have en Puebla with walnuts and pomegranite seeds.
I just mean chiles rellenos that are usually stuffed with cheese. I had some really good ones this past summer in Oaxaca made with Oaxaca cheese inside.

I really do like mole poblano, but I just discovered some really chocolate-y dark mole this past summer that they called mole negro and it is fresh in my memory. It was really smooth, slightly sweet and delicious with chicken. I tried some with tasajo and it was suprisingly good, too. Also some in some tamales. Don't remind me. Crying or Very sad

MotherF · Posted: Tue Dec 07, 2010 3:17 pm Post subject:

Chiles Enogada were definitely invented in Puebla. But I don't think it's truely possible to trance the roots of mole--it is certainly a milenial dish, of course there have been slight changes in it over time and some European influence that has changed the dish.
I like jaimem-g perfer the dark chocolately mole negro over the more spicey mole poblano. Mole negro is suprisingly good on shrimp too!

Isla Guapa · Posted: Tue Dec 07, 2010 5:01 pm Post subject:

I want to correct the comment I made a few posts back where I wrote that mole was probably invented in Puebla. According to a Wikipedia article, there are three places in Mexico that claim to have invented mole: Puebla, Oaxaca and Tlaxcala. Here's the link:

http://en.wikipedia.org/wiki/Mole_poblano#Mole_poblano

Read it and salivate!