Rocklobster
Master Chef
Taquera, Ranchera, Enchilada.
I'm not one to fuss over particulars and etiquette. I feel these sauces are pretty much interchangeable. According to Mexican foodies, am I right? Is it pretty much the same thing but just a matter of what regions it originated from? After doing a bit of research, the ingredients are basically the same, and I do realize that there are subtleties. Just the textures and uses seem to be a bit different. Anybody care to enlighten me?
I'm not one to fuss over particulars and etiquette. I feel these sauces are pretty much interchangeable. According to Mexican foodies, am I right? Is it pretty much the same thing but just a matter of what regions it originated from? After doing a bit of research, the ingredients are basically the same, and I do realize that there are subtleties. Just the textures and uses seem to be a bit different. Anybody care to enlighten me?
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