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I dont mind taco hell once in a while.
But my work friend takes me to O
ur Lady of Guadalupe church fund raisers. ...and frankly its not the same food.



My first clue I was going to get real Mexican food.




YES, that is a tamale in the middle of the plate. Damn was that good.
Digestion time now.

They shouldn't be compared.

It's like comparing the steak from a McDonald's steak bagel to a NY Strip at the local steak house...

They each have their own, delicious place in the world.

Feelin' Fowl wrote:They shouldn't be compared.

It's like comparing the steak from a McDonald's steak bagel to a NY Strip at the local steak house...

They each have their own, delicious place in the world.

AGREE

but today was Steak day....

Hot tamale!

I'm so effing hungry now, thanks!

My grandma used to make enchiladas and tamales for me at least twice a month. I love that stuff. But Taco Bell is still good. She also made a "local" version of machaca which was delicious. I make it form time to time. Here's how, if you're interested.

Get a roast. Doesn't really matter what kind. Slice it no more than 1/4" thick, and thinner is better. I slice it from one side almost all the way through, then slice it back the other way almost all the way through, cutting parallel with the counter (which should be parallel with the grain, as well. When you're done, you have sort of an accordion type thing, almost a Jacob's Ladder of beef, sliced very thin. Then chop up a couple cloves of garlic, juice about 10 limes, and add about 1/3 as much salt as you have lime juice, and mix it all up. Then coat the whole beef with this mixture, inside all the layers, and wrap with saran wrap really tight. Put in fridge for about a day and a half, then take out and unwrap. Then put back in the fridge, spread out. I usually have to clear off a rack and put a cookie sheet underneath to catch the drippings. And it stinks up the fridge. She said back in Arizona she could just set this outside under a screen for a day, and it was good, but here, the humidity is too high. You don't want it completely dried, but you do want it about like 2/3 finished beef jerky.

Let it hang in the fridge until it gets this way, usually takes mine about 3 days. Then it's done.

Then she would shred/chop it up, and mix it with a green salsa she made from green chilis, some jalapenos, tomatillos, cilantro, and some lime juice. Unfortunately, I didn't get the recipe for this part before she died, so I just use canned salsa verde, which is pretty good if you get a "decent" mexican kind (I like Herdez) Chop it up, briefly throw it in a hot pan, toss with the salsa verde, and put in a corn tortilla with some lettuce and chopped jalapenos. Deeeeee-licious. I will say, it's salty as all hell by itself, but when you add the salsa verde, it's great.

Ate Mexican as well today. A chimichanga at La Hacienda with the usual chips and salsa that are served at the Mexican restaurants around here. Good stuff!!

Taco bell is better than "real" mexican food.

Damn! How did that happen?

bill herian wrote:Taco bell is better than "real" mexican food.

Yup, and K2 Spice is better than "real" skunk weed. Get a life Bill.

Tomkat wrote:I dont mind taco hell once in a while.
But my work friend takes me to O
ur Lady of Guadalupe church fund raisers. ...and frankly its not the same food.

ImageUploadedByTapatalk 21371577885.004820.jpg

My first clue I was going to get real Mexican food.

ImageUploadedByTapatalk 21371577952.738560.jpg

YES, that is a tamale in the middle of the plate. Damn was that good.
Digestion time now.

sorry TK, there is no yellow cheese in authentic Mexican

Looks good TK but still looks like a gor-may steak house compared to some joints down here. But damn are they good!

jehler wrote:

Tomkat wrote:I dont mind taco hell once in a while.
But my work friend takes me to O
ur Lady of Guadalupe church fund raisers. ...and frankly its not the same food.

ImageUploadedByTapatalk 21371577885.004820.jpg

My first clue I was going to get real Mexican food.

ImageUploadedByTapatalk 21371577952.738560.jpg

YES, that is a tamale in the middle of the plate. Damn was that good.
Digestion time now.

sorry TK, there is no yellow cheese in authentic Mexican

I see yellow cheese on jobsites, that is authentic Mexican

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While I've seen yellow cheese, 99 times out of 100 it's dry cheese, which is white and crumbled.

assateague wrote:While I've seen yellow cheese, 99 times out of 100 it's dry cheese, which is white and crumbled.

this^
If you've seen yellow cheese it's because Mexican cheese is expensive in the states

That makes sense. Either way, their shit is good, no wonder the port a shitters are junk after 2 days.

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Hola Senior Jehler!

U sticka up you assa, por favor.


All better now!

Tomkat wrote:Hola Senior Jehler!

U sticka up you assa, por favor.


All better now!

no comprende de quesa amarillo

I ate at Taco Casa today. Would have much rather had Taco Bell, but there isn't one in town.