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Old 10-23-2009, 01:52 AM   #11
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I appreciate your opinions y'all..thanks!
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Old 10-23-2009, 06:03 PM   #12
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I appreciate the fact that you distinguished between Mexican and Tex-Mex!

My problem is that it just depends on my mood at the time ... chicken enchiladas smothered in chili verde and topped with a queso blanco sauce and maybe a big dollop of sour cream, beef or pork enchiladas with chili con carne (the chili and meat sauce, not the chili con carne that is a soup/stew), tamales (any kind) ... chimichangas, tacos, you name it and I like it!

My one favorite? The combination platter!
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Old 10-23-2009, 06:26 PM   #13
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Chicken or shrimp fajitas and chicken quesadillas.
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Old 10-27-2009, 08:10 PM   #14
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It is hard to choose, and yes, there are even more differentiations in Mexican (it's a pretty large country with regional styles of cooking) and US-Mex food (not just Tex-Mex, New Mexico and other states with that ethnic background have their own versions). That said, my favorites are chile relleno and my cousin's New Mexico Green Chili Stew (which I'm about to make since my husband roasted a large batch of poblanos this fall). My least favorite is a burrito that has rice in it. Too much starch (I believe it was a place near the border in Texas and if I remember right, they called it Jalisco style, but it's been a number of years, so I wouldn't swear to it). Just too much starch.
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Old 10-28-2009, 10:11 AM   #15
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rice in a burrito

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Originally Posted by Claire View Post
It is hard to choose, and yes, there are even more differentiations in Mexican (it's a pretty large country with regional styles of cooking) and US-Mex food (not just Tex-Mex, New Mexico and other states with that ethnic background have their own versions). That said, my favorites are chile relleno and my cousin's New Mexico Green Chili Stew (which I'm about to make since my husband roasted a large batch of poblanos this fall). My least favorite is a burrito that has rice in it. Too much starch (I believe it was a place near the border in Texas and if I remember right, they called it Jalisco style, but it's been a number of years, so I wouldn't swear to it). Just too much starch.
It can be too starchy at times when there is too much rice in the burrito..one thing i learned is that when u want to add rice in a burrito I make sure that that rice is not oily,.,i like to fry the rice a bit with no oil coz it will lessen for the burrito to become starchy and heavy...poblano chillies are great,,,can be a very versatile ingredient.thanks for sharing
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Old 10-28-2009, 10:19 AM   #16
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Fajitas Mexicanas, quesadillas and chimichangas (sp?) The restaurant that we go to has this great goat cheese that is thinner than a typical nacho cheese but tastes AMAZING!!!
Good luck with your restaturant!
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Old 10-28-2009, 11:21 AM   #17
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Great topic, MM! My fave is Flautas! Chicken ones, to be exact. Mmmmm youve given me a great idea of what to make this weekend! Haven't had them in a long time.
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Old 10-29-2009, 07:18 AM   #18
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thanks

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Fajitas Mexicanas, quesadillas and chimichangas (sp?) The restaurant that we go to has this great goat cheese that is thinner than a typical nacho cheese but tastes AMAZING!!!
Good luck with your restaturant!


thanks;;il tell my aunt...i do love chimichangas...its one of my favorite mexican/tex-mex food
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Old 10-29-2009, 07:19 AM   #19
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flautas

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Great topic, MM! My fave is Flautas! Chicken ones, to be exact. Mmmmm youve given me a great idea of what to make this weekend! Haven't had them in a long time.
craving for some flautas myself...:)
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Old 11-03-2009, 09:33 AM   #20
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Breakfast chilequiles with red sauce , Carne asada , Chile relleno con queso, shredded beef chimichanga. Carnitas and Carne asada tacos, the mexican style ones with the 2 little corn tortillas. Some kind of a Sangria cocktail too.
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