¡Tres de asada, por favor!
“Last week we made 90 burritos in about 45 minutes in our Boy Scout tent camp,” video uploader Major Boerns explains:
Mexican / Texmex food is hardly known in Germany at all, so it was a bit of a experiment and therefore I posted this here. The children liked it very much… I know this may be some youtube stuff…but this is for the people who look for some recipes for a huge amount of guests… 🙂 Any ideas for improvement and of course any insults welcome 🙂
Actually, they call this flatbread “roti” or “chapati” in Pakistan and India but they’re all tortillas to me. Note: Totally tubular comal!
This cartoon, from 1894, is by Archie Dunn. The tamalero seems to be wearing a chef’s hat (?) and using a charcoal burner to keep the tamales hot. What do you think his medallion signifies? And aren’t the “Gay Nineties” couple elegant? Are they daredevils eating exotic street food or just another drunk couple with the munchies, hanging out at the food truck of the era?
Image courtesy the New York Public Library.
PREVIOUSLY ON TAMALES:
Mas…The Gay 90s: Hot tamales on Broadway, New York City, 1894 (toon)
Tequila — real tequila — can only be made from the blue agave. This short British documentary explains the process.
But wait, there’s more. How about the 1952 Ralph Adams documentary Maguey: Plant of a Thousand Uses:
Mas…‘How Tequila Is Made,’ ‘Maguey, Plant of 1000 Uses’ (videos)
This clip from American Bandstand is so old everyone is in black and white, including a 20-something Dick Clark. Dick presents a gold record (1,000,000 45 RPM singles sold) and introduces The Champs and their hit Tequila.
We featured the back story on this tune in our series Unsung Heroes of Hispanic History Month:
(PNS reporting from EDINBURG, TX) Eddie’s Raspas, the sunny yellow shack out on Sprague, used to be the place to be on a scorching Valley afternoon.
“People would come from all around and say, ‘Eddie, which of your five delicious flavors shall I have today?’” Eddie Cardenas recalled fondly. “It was great.”
Until six weeks ago, that is, when an electric-blue trailer moved in across the street.
Cardenas said that newcomer Chuy’s Famous Raspas is stealing his business, and shaming the shaved ice industry as a whole.
“It’s trashy,” he said, speaking over the pop music coming from the nearby trailer. “You give people so many flavor options, they feel paralyzed! Now I’m hearing whispers about burritos and Frito pies? It’s war, I’m telling you.
Mas…Cold war chills Rio Grande Valley town as raspa rebellion heats up
Today’s word is fajita, (/fəˈhiːtə/; Spanish: [faˈxita]), commonly referring to any grilled meat served as a taco on a flour or corn tortilla in Tex-Mex cuisine. It’s a difficult word to pronounce properly, so listen closely.
PREVIOUSLY ON PROPER PRONUNCIATION:
Mas…Proper Pronunciation for Pochos: ‘How to say fajita’ (video)
Hello. Is Tia Lencha here. I haves the World Cup feber. Do ju?
Is the feber ju get from watching the World Cups and being so mad at the referees and Holland and wonder who put brujeria on Brazil, that ju want to hit the telebision with a cuchara from the kishen. But I watch the games anyways.
The only gway I can watch the games now is to drink some micheladas to make me want to hit the telebision less times. So today I tell ju how to make chilaquiles to go with the beers that ju need in order to watch the games of the third place and the finals this week.
First the ingrediens:
Mas…Tia Lencha’s Cocina: How ju make chilaquiles for the World Cup
When a Brazilian TV guy tries to prank visiting Mexican futbol fans with what he thinks is super-spicy salsa, it turns out the joke is actually on him. What’s uber picante in Brazil, tu sabes, ranks as “meh” to Mexicanos. One intended victim actually thinks Brazil-boy’s salsa is kind of “sweet.”
PREVIOUSLY ON SALSA:
Mas…Brazil TV guy tries to punk Mexicans with extra-picante salsa (video)
(PNS reporting from MONTREAL, QUEBEC) Authorities here are scrambling to halt the spread of a Mexicanized version of poutine, Canada’s beloved national dish of French fries covered with gravy and cheese.
The increasingly-popular poutine burrito, known as a “pou-to” or “poutito” (photo, above) has already swept through Montreal, and officials fear “pou-tos” will cross the Quebec provincial border into neighboring Ontario.
Mas…MexiCanada: Montreal mayor fights poutine burritos – ‘pou-tos’
I read jur article ^^^^ on the google about the Los Angeles Mexican food is not better than the New Jork food but different. Tia Lencha’s chonies are in a bunch. Is that how ju say? Ju don know what ju are talking about.
These are the reasons gwhy:
Mas…Dear gringa who wants to defend the Mexican food in New Jork
Competitive eater Molly Schuyler (all 125 pounds of her) takes on “the world’s hottest burrito” at Allan’s Authentic Mexican Restaurant in PDX. Can she show the same competitive spirit and stamina that helped her finish a 72-ounce steak in a previous webisode? The 2-pound “wet” Diablo Burrito is filled with rice, beans and habanero, serrano, Bhut Jolokia, Carolina Reaper and Trinidad Scorpion chiles. Allan challenges patrons to finish the $20 burrito bomb in 10 minutes to win the acclaim of the nation and get their burrito money back.
Aaron, who produced Molly’s Diablo Burrito web video, needed over 8 minutes when he tried to finish the Diablo Burrito himself:
Mas…Tiny gringa eats 2-pound multi-chile ‘Diablo Burrito’ in 3:23 (video)
San Diego homeboy El Guzzii shows how to prepare a gigantor marinated steak burrito with fries inside. Attention, families: This is what Daddy wants.
Attention assorted Latinos and gringos: Are you stuck in Buenos Aires far away from home when you’d rather be watching the World Cup with your amigos? Come on down to La Fábrica del Taco (LFDT) at either Gorriti 5062 Palermo or Baez 246 Cañitas for comida, cerveza and futbol! Maybe you’ll miss home a little less. [“La Fábrica del Taco,” they write on their SoundCloud page, “es una taqueria bien chingona en Buenos Aires, Argentina. La única y autentica taqueria al sur de la frontera. Invitamos a todos los melo.”]
Does your Argentinan taqueria have a SoundCloud page? The Taco Factory does:
Mas…Latinos y gringos in Buenos Aires? Eat tacos, watch futbol here (video)
(PNS reporting from CHICAGO) Cheesy burrito fans and hashtag activists, your prayers have been answered! Taco Bell will debut a new menu item Monday – the Verso-Quesarito-Burrito, a burrito wrapped in a quesadilla with Mexican poetry written on the tortilla.
The VQB is a ground “beef” burrito with rice, chipotle sauce and reduced-fat sour cream in a grilled quesadilla full of melted American cheese.
You can also order the quesadilla-burrito hybrid with shredded chicken or steak. As an added bonus, the Verso-Quesarito-Burrito will feature poems written on the tortilla by Mexican day laborers. They’ll be versifying using only gluten-free ink, of course (photo.)
Mas…Taco Bell plans poetry-grilled ‘Verso-Quesarito-Burrito’
POCHO amigo Gustavo ¡Ask A Mexican! Arellano maintains in his book Taco USA that the tiny tortilla-wrapped bundles of delicioso are American food now.
We’ve concluded that tacos are American as wontons, at least at Applebee’s, where this all-American appetizer costs $6.99.
Mas…Tacos are American as Applebee’s chicken wontons (photos)
In Rosarita, Baja Mexico, every day is taco Tuesday at Tacos El Yaqui Perrones, where the specialty of the house is wood-grilled flank steak piled on melted cheesy flour tortillas. These are not just tacos WITH cheese. The cheese is not an afterthought, not a garnish. Melted cheese on a flour tortilla (are we not talking a grilled cheese sammich here aka quesadilla?) is the critical taste and texture infrastructure upon which the oak wood flame-broiled carne is arrayed. These are cheese + steak tacos. On white.
IMHO, these tacos are the Philadelphia cheesesteaks of Mexico. I’m originally from South Philly so that’s a compliment!
The only thing that could make the tacos in this video more appetizing would be Smell-O-Vison, or, maybe, Cheese-Whiz:
Mas…Taco Tuesday Video: Tacos El Yaqui Perrones, Rosarito, Baja
Seriously. Dragons Love Tacos. They love chicken tacos, beef tacos, great big tacos, and teeny tiny tacos. We wanted to make sure you knew, if you didn’t already.
Here’s the bestseller read by Daniel Perrine from the band All My Sins Remembered:
Mas…Watch: ‘Dragons Love Tacos’ (Doh! Well of course they do!)
(PNS reporting from CHIAPAS, MX) Subcommandante Marcos, leader of the Zapatista rebels (EZLN) in southern Mexico, has announced that he is leaving the group’s leadership.
He said he no longer spoke on behalf of EZLN but will instead focus on his restaurant empire in Chicago.
Today’s word is chipotle, a smoke-dried jalapeño chile pepper. It’s also the name of a national food chain. It’s a difficult word to pronounce properly, so listen closely.
PREVIOUSLY ON CHIPOTLE:
Mas…Proper Pronunciation for Pochos: ‘How to Say Chipotle’ (video)
Sweet and Tasty TV’s Professor Oh checks out the Mexican food at Vatos Urban Tacos in Seoul, South Korea. It’s puro L.A. fusion style – Korean kalbi beef tacos a la Kogi, pork carnitas and Baja-style fish tacos. Fresh guacamole and cool Coronas, too. Not to mention Nutella nachos.
PREVIOUSLY ON MEXICAN FOOD:
Mas…Authentic tacos in Seoul, South Korea – and Nutella nachos (video)
It’s not news that the “beef” in Taco Bell’s “beef” tacos was only 88% actual “beef.” POCHO amigo Gustavo Arellano was all over that years ago. But wassup with the other 12%?
The mystery ended Tuesday as the fast-food chain came clean about the secret ingredients which the company says are all “completely safe and approved by the FDA.”
“They do have weird names,” Taco Bell wrote on its website, ”perfect for tongue twisters!…They’re common ingredients also found in food items at your grocery store.”
As a public service, we’re happy to present the complete list, as if any of you pochos go to Taco Bell at all:
Mas…Taco Bell reveals secret 12% ingredients in 88% ‘beef’ tacos
The Food Network’s magazine picked the best taco in each of America’s 50 states, plus one for the District of Columbia.
Do you agree with the choices near you?
To start out, here are their picks for California, Arizona, New Mexico, Texas, Illinois, New York and Florida:
Mas…Food Network picks best tacos in each state — do you agree?
Sometimes you feel like a nut, sometimes you feel a little Mexican. Am I right, people? ¡Orale! Let’s hear it out there! Give it up for the Mexicans! You, Pedro wearing the Pendleton, put down the filero before you applaud. OK. No offense, ese. Just sayin’.
Everybody feels Mexican in this this goofy 1987 commercial from the “casual dining” chain Chi-Chi’s — including the popo!
The outfit closed in this country in ten years ago but will forever be remembered for the invention of the word “salsification.”
PREVIOUSLY ON MEXICAN FOOD COMMERCIALS:
Mas…Sometimes you feel a little … Mexican @ Chi-Chi’s (video)
