"There's no good Mexican food in California"

**Benny Profane** · 10-16-2003, 11:58 AM

Originally posted by bad_roo
Chipotle. A word rarely heard in England.

Jamie Oliver has to take a few trips to Mexico.

**Tavi** · 10-16-2003, 12:08 PM

Originally posted by KQ
Who would have thought? Come on now - huge population of Hispanics in Oregon.

In Oregon, Hispanics are the largest ethnic population in the state representing over 8% of the state's population, with over 275,314 Hispanics. In the last ten years, the number of Hispanics in the state grew by 144%. In the Tri-county area: Multnomah, Washington and Clackamas counties, the number of Hispanics increased by 191% to 116,086, in the last ten years.

Oregon Hispanic Metro Chamber

There is an increasing population but compared to El Paso's 80% or so Latino population it's a small number. Hell, I lived in Eugene for 7 years and only had to speak Spanish a hand full of times. Now I live in CO and have to use Spanish almost every day at work. Oregon has potential to become ethnically diverse because it has that western open mindedness, but it also has a little bit of that backwoods conservative thing going that slows it down a bit. Portland is clearly starting to diversify.

KQ · 10-16-2003, 12:09 PM

http://www.epicurious.com/db/recipes/photos/108037.jpg

CHILAQUILES IN CHIPOTLE SAUCE

Chilaquiles en Salsa de Chipotle
Canola oil (for frying)
18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles

Chipotle Sauce
3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
1/2 cup chopped fresh cilantro
1 cup crema mexicana* or sour cream
1 cup crumbled queso fresco
1/2 cup chopped white onion

Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.

Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Makes 6 servings.

**Tavi** · 10-16-2003, 12:11 PM

That looks damn good!!!

I'm going to print that one.

**Arty50** · 10-16-2003, 12:54 PM

Those chilaquiles are NOT authentic! Real Mexicans know that chilaquiles are supposed to be made with day old tortillas. So you're supposed to make fresh tortillas the day before and eat them with whatever (ie. chile verde...mmmmmm). When they dry up and harden a bit (by the next morning) then they're perfect for chilaquiles.

Pffft. I would have expected a so called culinary expert like yourself, KQ, to know this. Tsk. Tsk.

KQ · 10-16-2003, 01:12 PM

Originally posted by Arty50
Those chilaquiles are NOT authentic! Real Mexicans know that chilaquiles are supposed to be made with day old tortillas. So you're supposed to make fresh tortillas the day before and eat them with whatever (ie. chile verde...mmmmmm). When they dry up and harden a bit (by the next morning) then they're perfect for chilaquiles.

Pffft. I would have expected a so called culinary expert like yourself, KQ, to know this. Tsk. Tsk.

I've also heard they are made with eggs and served for breakfast. What are you gonna do? Food is, by it's very nature, open to interpretation and recipes are merely a jumping off point (IMHO).

**The AD** · 10-16-2003, 01:23 PM

Originally posted by bad_roo
Chipotle. A word rarely heard in England.

Obviously you don't have Jack In The Box over there.

disclaimer: this is a reference to a TV commercial and definitely isn't worth explaining if you don't get it!

**iceman** · 10-16-2003, 01:53 PM

Originally posted by Foggy_Goggles
Unless you're talking about pizza west of say Binghamton and north of the Jersey shore, then these people are not idiots.

First thing I thought, too.

**ArmchairExtreme** · 10-16-2003, 02:08 PM

To say that there are no good Mexican restaurants in California is ridiculous.

Now,

Son los chilaquiles con el huevo o sin el huevo?

es la pregunta verdadera!

We have a long running debate at every restaurant I work at about this intriguing question.

**Arty50** · 10-16-2003, 02:40 PM

From what I understand, it's actually whatever you have leftover from the day/night before. That's the whole point of chilaquiles. Not wasting otherwise good food.

That said...

Necesito heuvos en mis chilaquiles! Punta, vaya a la cocina!

**Tavi** · 10-16-2003, 03:11 PM

Originally posted by Arty50

Necesito heuvos en mis chilaquiles! Punta, vaya a la cocina!

Si, huevos para mi tambien, pero yo no quiero un puta en mi cocina.

**Dantheman** · 10-16-2003, 03:16 PM

God damn this thread is making me hungry.

**DINMS** · 10-16-2003, 03:50 PM

I'm a big fan of Taco Del Mar... (Which are mission style borritos and have more to do with surfing then mexico.) Other then that I'll I eat is the somwhat authentic wet borritos, tiny tacos iwth beats, and stuff. I don't really eat tex-mex food. Damn, I'm hungry. Although, I went to a american food resterrant in New Mexico once ran by mexicans and native americans and it was more like some of these places that claim authentic. (And to the most part are.) Then like, Azteca. (Which is not mexican. It is mexican names and somwhat simular. (Same shape.)

**DINMS** · 10-16-2003, 04:07 PM

Originally posted by grrrr
Tacos Guaymas for cheap, authentic mexi.

Yeah, most stuff is huge there too. You can split a borrito and be full. My number two place to eat for sure.

**Barnballs** · 10-16-2003, 04:14 PM

The 'Ultimate Burrito' con pollo from Baja Fresh.......uuuummmmmmmmmmmm.

Definitely not authentic, but damn good!

There are a few joints that compare w/Tacos Del Sol in Ensenada, but not many.....

Amigos Tacos, Hermosa
Mr. Taco , City of Industry

**Arty50** · 10-16-2003, 04:56 PM

You want good tacos in LA? Go to El Loteria in the Farmer's Market (the old part, not the Grove). Soooooo facking goooood!!!! Otherwise, King Taco is pretty good if you need a quick bite.

Oh, and El Carmen rules. A menu that contains 10 pages of tequila and one page of tacos. Not to mention the smokin' hot brunette that works there.

**scoober** · 10-16-2003, 09:01 PM

It's really a moot point. So the guy from Texas is an asshole, get over it. Food is regional, especially Mexican food. It changes almost infintesimally(sp?) as you go east-west along the Mexico/US border.

**FreakofSnow** · 10-16-2003, 11:38 PM

Rosa Marias >>> THE BEST MEXICAN IN SOCAL

http://www.rosa-marias.com/menu.cfm

http://www.rosa-marias.com/Merchant2...ogbe_large.jpg

Its sooooooooo good, I have the shit shipped to me in MT. Getcha sum!

**Arty50** · 10-17-2003, 12:42 AM

Originally posted by FreakofSnow
Rosa Marias >>> THE BEST MEXICAN IN SOCAL

I"m sure it's really good, but it's definitely not the best. You want the best? El Compa in Paramount. Don't just get chips and salsa. Be sure to ask for fresh tortillas to munch on. They make them right there when you order them. And the food...it's the best I've had. Oh man, I miss that place.

**ulty_guy** · 10-17-2003, 05:27 AM

Originally posted by bad_roo
Chipotle. A word rarely heard in England.

roo, please give me one good mexican restaurant in london. i've been to 3, they were are all terrible.

**iceman** · 10-17-2003, 07:31 AM

Utly, I have a feeling that that would be like trying to find a good English restaurant in Mexico.

Or anywhere, for that matter.

**Viva** · 10-17-2003, 08:38 AM

Originally posted by iceman
Utly, I have a feeling that that would be like trying to find a good English restaurant in Mexico.

Or anywhere, for that matter.

http://www.stratsplace.com/rogov/sea...lish_food.html

**ulty_guy** · 10-17-2003, 09:02 AM

Originally posted by iceman
Utly, I have a feeling that that would be like trying to find a good English restaurant in Mexico.

Or anywhere, for that matter.

at least the curries are killer o'er here.