He says his name is Internet Shaquille and calls this a cooking show. Despite all that, he has some good advice on the proper approach to burrito preparation, beginning with the correct tortilla.
Canadian meal kit delivery company FUUD wants you to cook up six Chilli Lime Fish Tacos with spicy kimchi and cabbage and cilantro and (flour) tortillas and even the soda water to make the tempura batter.
The Vancouver FUUD thang looks way better than this “authentic” Canadian taco kit:
When you bite into a taco, you are tasting the results of an ancient chemical process called nixtamalization. It’s a technique that hasn’t changed much since 1500 BCE, and along the way it helped the Aztecs rise to power and made tortillas softer, tastier, and much more nutritious. Today, Benjamin Miller and Christina Martinez are the only chefs in Philadelphia making their tortillas from scratch, which means they practice the ancient art of nixtamalization.
On the ground floor of the Empire State Building in Manhattan, Tacombi Tacos Chef Oscar Hernandez serves fish tacos two ways. Looks legit!
In the growing Latino community of Lexington, Kentucky (aka Mexington), immigrant Laura Patricia Ramirez and her family suspected the new “Spanish” influx into town might mean they could earn a living providing comida Mexicana to the neighbors. First they imported fresh tortillas from Chicago, and then started making their own. Now they own a tortilla/taqueria even the gabachos love — they come for the asada and stay for the lengua. [EDITOR’S NOTE: Ramirez has the first Southern drawl-spiced Mexican accent we’ve ever encountered. God Bless THIS America, land that we love.]
Thanks to our amigo Profe Steven Alvarez for the link.
These tacos de guisado — in a restaurant? at home? — sure look delicious. We’ve asked video creator Miriam Rdz for more information. Tengo hambre!
Preparing tacos de lengua (veal tongue) is easy if you have hundreds of dollars of state-of-the-art cooking equipment from Sammic. Still, it’s weird to look at and be sure you peel off the icky “outer membrane”. Also, we notice a distinct lack of chiles, cilantro and lime. And what is up with those mini tortillas?
In “Spanish America”, supposed kid singers explain how tortillas are corn bread and frijoles are what’s for lunch:
From the Children’s Record Guild 78, released circa early 1950s. With David Pfeffer as Pedro, also with Sally Sweetland, Earl Rogers, Lee Sweetland, Denise Alexander and David Anderson. Music by Miguel Sandoval. Story by L. Paris.
Ritual ordinario mixes the sounds of Mexican streets with visuals of the process of making, baking, and selling tortillas. This video was shot and the ambient audio recorded in Mercado Cartagena in Mexico City, D.F. [Video by Ricardo Martinez Roa.]
Corn — Maiz — is central in the Mexican food culture and was first cultivated over 100 centuries ago. Here is a short tribute to maiz, the golden gift of Mother Nature. [Video by Marysol.]
Summer’s coming, that means beach weather, and that means seafood, like the Baja California favorite, fish tacos. Did you know that the great majority of “native” videos on Facebook are viewed without sound? This is one of those new-fangled recipe videos you can watch without sound, although you’ll miss the perky music. The recipe is pretty good, too.
Here’s the recipe from the Web Restaurant Store (they made the video):
In 1959, country singer Larry Bryant released a 45 celebrating his love of Tiquela & Mexican Beer. Music trade magazine Billboard called it “interesting” — not a good sign — and the record never made much of a splash.
But the original 45 (#101 — the first release?) on Santa Fe Records is a $25 collector’s item these days, so Bryant and friends were validated over 50 years later.
And even though his speeling is owlfull, we’re 100% in agreement with Larry’s high opinion of the aforementioned beverages, as well as his love for Mexican señoritas, tacos, tortillas and beans.
Greg Streech is so hungry for tacos he makes his own, starting with corn tortillas from scratch. And a margarita. Trojans are chingon!
My grandma’s tortillas are legendary in my family; she’s been making them since she was a little girl and has been feeding her family with them ever since. I thought I’d shoot a little video of her making them as she passes the tradition down to her great grandkids. — Video creator Rich Lee.
In Texas they call this tortilla soup. If it was more brothy, you might call it caldo de pollo. Either way, it’s Mexican Jewish penicillin and mijo you’ll feel much better after you enjoy a nice warm bowl of chicken soup.
(PNS reporting from EAST LOS ANGELES) Neighborhood taquerias are on lockdown today with customers urged to “shelter in place” as Donald Trump’s immigrant-hating white wing campaign for the GOP presidential nomination heats up.
Patrons at the highly-rated Guisados on East Cesar E. Chavez Avenue (photo) said they felt particularly vulnerable as Trump supporters began threatening taco-loving families with scary bumper stickers (photo, right).
Este vídeo fue grabado en Chiapas, México. En él podemos ver la forma tradicional de hacer las tortillas, hechas por los mismos miembros de la comunidad de Petalcingo. Vuélvete un experto e impresiona a tus amigos. // This was recorded in Petalcingo, Chiapas, Mexico. We can see how native people of this community prepare traditional tortillas. Tortillas are typical in the Mexican gastronomy, so, if you want to become an expert and impress your friends, pay attention.
Mexi-Australians Gerardo y Maria of La Tortilleria in Melbourne, OZ, demonstrated how to reheat their tortillas when you have a buttload of their tortillas to reheat. No kangaroos or wallabees were harmed in the making of this video.
PREVIOUSLY ON AUSTRALIAN MEXICAN:
The 3000 indigenous residents of Santa Clara de Juarez make a living by making tortillas, starting with non-GMO corn they grow in their own fields. An Australian tortillero went to the town to document the process.
They look scrumptious — especially the cheese that she crisps on the grill at El Cortez — but please, Chef Lindsay Porter, it’s kay-so, not kee-so! To be fair, El Cortez is in Edmonton, Alberta, Canadia, where they call their dollars “Loonies.” PRO TIP: Cortez is NOT a Mexican hero, unless you mean the Nike Cortez.
In the Great Video Game of Life, a little love from (plus tortillas, cumbia y nopales) can help you escape the zombies and crush the bullies. A true story from Los Cenzontles.
PREVIOUSLY ON LOS CENZONTLES:
Old El Paso Stand ‘N’ Stuff Tortillas — shaped like oblong bowls — are tortillas for people who can’t manage the folding and/or rolling demanded by traditional tortilla applications. While we ❤️ Danny Trejo and can’t fault him for wanting to make an honest buck, we have to ask, “Who eats this crap?” PRO TIP: Machete don’t cook.
Chicharrones are off limits for traditional Jews — pork is not kosher. But that doesn’t mean hungry Judios have to go through life without delicious fried cracklings of their own — they chow down on a crispy fried chicken skin preparation called gribeñes.
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:
- Tortillas (the more estale the better, like the U.S. defense except for Howard’s)
- Corn oil (slippery oil like the FIFA)
Nachos are exotic foreign fare in Merrye Olde Inglaterra, so you need someone to explain how they work. We think “trash food” is British for “junk food,” but these people also call cookies “biscuits” so who knows what they mean.
Anyhow, our Limey expert’s first step to acceptable nacho eating is the purchase of Doritos. Ruh roh.
The wreck of slave-trader and hopelessly-lost “explorer” Christopher Columbus’ Santa Maria flagship has been found off the coast of Haiti, according to reports.
The ship’s five-century-old cannon was looted but archaeologists are excited by eight unusual items they were able to retrieve from the ship, the Pocho Ocho weirdest items found on the Santa Maria:
8. Antique syphilis specially imported into the Western Hemisphere by his crew
7. The most extensive collection of 15th-century porn ever found outside the Vatican Library
6. A Ferdinand and Isabella “after sex selfie” oil painting
POCHO’s Subcommandanta del Ñews Sara Inés Calderón (@SaraChicaD on the Tuiter) wishes everyone a Japi Sansgiven — that’s Mexican Thanksgiving for you gringos.
PREVIOUSLY ON @SARACHICAD:
PREVIOUSLY ON GMO CORN:
In Texas, when my parents were still married, we ate fried chicken, mashed potatoes laden with cream gravy, green beans flavored with bits of bacon and buttery light biscuits. Every item on the menu had its own serving dish, and cloth napkins were always used.
“May I have another biscuit, ma’am?” I would say.
“You surely may, Sandra Mae,” my daddy’s mama would reply and everyone would smile. Or we’d have fried pork chops and suck on the salty bones, but only when it was just my mama and me at the dinner table.
In Texas, there were black-eyed peas and ham and all manner of greens and put-up preserves. There was watermelon and homemade ice cream from the hand-crank ice-cream maker. Daddy held a bourbon and water in one hand, and turned the handle with the other, while Mama and my daddy’s mama drank iced tea on the back porch and exchanged polite insults. My grandma didn’t like it that Daddy had married a Mexican.
Some, like POCHO amigo Gustavo ¡Ask A Mexican! Arellano, say it started with Tapatio-flavored Fritos, Doritos, and Ruffles.
Others trace the flavor reconquista to Starbucks’ testing out nopal-flavored espresso drinks in East Los Angeles. But know this: The national introduction of Tapatio-flavored Lays potato chips next week is only the beginning.
Flavoristas say you should look out for these Pocho Ocho Mexican-flavored products in the near future:
8. Horchata-flavored Jaegermeister: Hormeister!
7. Tres Flores presents serrano-chile-flavored bigote wax — sabor picante is just a lick away
6. Chia Coke