#mexican flavors

[punkbakerchristine]

one of those things that, despite being delicious, there wasn’t nearly enough of it 🔥

[drahdoutcosmeticdentistry]

Experience Authentic Mexican Cuisine at Melody's Mexican Kitchen in Reseda

Located in Reseda, California, Melody's Mexican Kitchen is a cherished spot offering genuine Mexican flavors. With a menu inspired by traditional recipes, this eatery has gained popularity among both locals and tourists.

Melody's Mexican Kitchen stands out for its diverse menu, featuring a range of dishes crafted from fresh, locally sourced ingredients. From sizzling fajitas to savory enchiladas and flavorful tacos, there's something to please every palate at this well-loved restaurant.

Beyond its delectable cuisine, Melody's Mexican Kitchen boasts a warm and inviting ambiance, ensuring a comfortable dining experience. Whether you're dining in with loved ones or grabbing a quick meal, you'll receive friendly service and a welcoming environment.

The restaurant also offers catering services for events of any size, making it an ideal choice for your next gathering. With its delicious fare, welcoming atmosphere, and attentive service, Melody's Mexican Kitchen is a must-visit for those seeking authentic Mexican flavors.

Situated in Reseda, Melody's Mexican Kitchen is a culinary gem worth exploring. Whether you're craving a hearty meal or simply in the mood for Mexican cuisine, you'll find what you're looking for at this esteemed restaurant. Indulge in the flavors of Mexico at Melody's Mexican Kitchen and discover why it's a favorite among locals and visitors alike.

[lavistamexicanrestaurantbar]

The Very Best Tacos you Will Ever Eats

The tacos are a taste explosion that you should not miss. Mexican food is popular for the flavors that you would not soon forget. Most of the primary herbs, fruits, and vegetables used in Mexican cooking are accessible worldwide. But since it draws on both Spanish and indigenous American cultures. So, when it all comes together is special and delectable. True Mexican taste accentuates with herbs and spices like cilantro and thyme, as well as spices like cumin, cinnamon, and cloves.

[beingjellybeans]

Indulge your Mexican food cravings on a Budget at Dos Tacos PH

Craving a hearty Mexican meal without denting your wallet? Look no further than Dos Tacos PH, a hidden gem nestled in the vibrant Food District Signatures on 5th food court of One Bonifacio High Street Mall in BGC. Dos Tacos is the epitome of affordable yet delectable Mexican cuisine, bringing freshly made Mexican flavors that will tantalize your taste buds without burning a hole in your…

[jacquesthepigeon]

I’m trying to think of what an equivalent portrayal of Sabine’s relationship with her culture would look like if it were me for example but the last time I heard an incorrect assumption about us I almost went on a whole rant lol so it’s probably better for me not to think about it

[ogdit]

You know, it's been years now, and I still follow a few blogs that post for thr fandom... I need the last few remaining fans to know: anyone that popularized the last name "McClain" for Lance, I need you to jump into a boiling pool and you can never get out.

Maybe look up Cuban last names??? And don't use any of the first 10 results??? Do your fucking research??? Look up how Cuban last names work, maybe??? Don't just settle for the whitest last name to fucking exist, and call it a day????

It works similarly in mexico, First name, maybe middle name, sometimes third name if your parents are feeling a bit quirky, then Paternal lastname Maternal lastname. Maybe! Maybe he's mixed! A mexican parent and a Cuban parent! A Brazilian parent and a Cuban parent! Maybe!!! He's even part native! But I don't trust white fans with native characters. Learn to behave and maybe we'll trust you with native characters.

Just. Stop it with McClain.

IF YOU ARE WHITE, YOU CAN REBLOG BUT IF YOU TRY TO START SHIT I WILL BLOCK YOU!!!!!

IF you are latine, specifically Cuban, feel free to add your own thoughts on this matter

[quibbs126]

Random thing but I had a thought

So the Vanillians we know wrap their freshly baked Cookies in waffle cones. So what if there was somewhere that wrapped their kids in tortillas like burritos?

[mars-ipan]

i love videos of british people trying american food (southern especially) for the first time it’s like watching a baby discover color

[fieriframes]

[SERVING CHINESE AND MEXICAN.]

[lesbienneanarchiste]

My Mexican aunt wanted to check out the local Mexican restaurant and my mom was like "..... Ok. Don't get your hopes up" and then guess what!! White people food.

[muwitch]

Miguel🤝Michael

hating being called Mike

[punkbakerchristine]

it’s starting to get cool at night again (ah, life at high altitude), and thus, it has me in a fall mood. so, are you like me and tired of seeing pumpkin spice everything by the time the end of august rolls around (especially when you’re like me and you don’t really like pumpkin, anyway)?

last year, i compiled a list of flavors to substitute pumpkin spice.

allow me to be like robin hood with these 🔥🍂

apple cinnamon 

ginger snap (gingerbread, too)

mexican hot chocolate 

apple + honey

orange + cloves

maple syrup, cinnamon, and nutmeg

white chocolate + cranberries 

pear + ginger

maple + bourbon with goat cheese 

allspice + vanilla

hazelnut and vanilla almond 

bonus: chai latte (coffee, black tea, milk, black pepper, cinnamon, nutmeg, ginger, and cardamom), chai latte breve (the above but with heavy cream in lieu of milk)

there’s also the flavor combo used in my spice cake: cinnamon, ginger, cloves, nutmeg, cardamom, and apple, which doesn’t get more september-october to me 🍂

[x-enocyon]

I knew I wanted a southwest-native animal as my sona but it felt like something was missing. Throwing some sci-fi into the southwest vibes feels right. el.woowoo

[lavistamexicanrestaurantbar]

The Very Best Tacos you Will Ever Eats

The tacos are a taste explosion that you should not miss. Mexican food is popular for the flavors that you would not soon forget. Most of the primary herbs, fruits, and vegetables used in Mexican cooking are accessible worldwide. But since it draws on both Spanish and indigenous American cultures. So, when it all comes together is special and delectable. True Mexican taste accentuates with herbs and spices like cilantro and thyme, as well as spices like cumin, cinnamon, and cloves.

[beingjellybeans]

Silantro Fil-Mex Cantina: Exploring the flavors of Filipino-Mexican Fusion Cuisine

Looking for an exciting culinary adventure? Let me introduce you to a delightful dining experience that combines the vibrant flavors of two beloved cuisines: Filipino and Mexican. Silantro Fil-Mex Cantina, a popular restaurant chain in the Philippines, brings you a tantalizing menu that showcases the best of Fil-Mex fusion. The Fusion of Filipino and Mexican Flavors Silantro Fil-Mex Cantina…

[timetraveltasting]

TEXAS CHILI (1910)

You might call me crazy, but I decided to make a piping hot Tasting History recipe during one of the hottest weeks of the year. That recipe is for Texas Chili, published by the Gebhardt Chili Company in their 1910 cookbook, Mexican Cooking: The Flavor of the 20th Century. Early versions of chili were made up of meat that had been fried in fat and stewed with roasted, dried, ground up chili peppers, not far off from this recipe. While its origins are debated, most sources lead to chili stemming from what is now Texas, but was at the time part of Mexico. While many versions of chili today have many ingredients - beans, corn, etc. - the original was very simple: just meat fried in its own fat and ground up chili peppers. This Tasting History recipe, while using similar ingredients, specifically uses Gebhardt's Chili Powder, one of the early companies which created a pre-ground chili powder (which also contained garlic and other spices). In the late 19th and early 20th centuries, around the time this recipe was published by Gebhardt's, the Chili Queens of San Antonio would bring huge pots of chili to the plazas of San Antonio, heat them up over mesquite fires, and serve up piping hot bowls of chili while dancers and musicians entertained the patrons. Sounds delightful! I decided to make this dish for a unique reason: I developed an allergy to red tomatoes when I was a teen, and have been chasing a good non-tomato chili recipe ever since. What luck, that the original chili recipes didn't contain tomatoes! So, I am especially excited for this Texas Chili. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I did have to make a few changes to the ingredients, unfortunately. I couldn't find tallow anywhere, so I used lard in its place (I read online that they have similar smoke points and savoury flavour). Most crucially, I couldn't find anywhere to buy basic chili powder in my area of Germany, nevermind Gebhardt's Chili Powder (which is still sold in the US today, apparently). Strangely, Gebhardt was a German immigrant to the US, but in present-day Germany (at least in my area), it was impossible to find a chili powder that would taste similar to an American one. There were chili flakes, dried chilis, and sweet paprika (the favourite spice of the Germans), but no chili powder to be found. I settled on making my own version of Gebhardt's chili powder using 'Paprika rosenscharf' as my base. I mixed 2 tablespoons of this with 1/2 tablespoon garlic powder and 1/2 tablespoon cumin (the garlic is listed as an ingredient by Gebhardt, but so is 'Spices', so I used cumin for that part). I ended with a pretty good stand-in for chili powder - it smelled and tasted right. For the beef, I used pre-chopped goulash beef to make my life a little easier.

I mixed the beef and lard (tallow replacement), then seasoned with salt. I melted more lard in my pot, fried the onions until a little crisp, then added the beef. I stirred quite constantly, for fear of burning the beef. Like Max said, the amount of lard bubbling in the pot was pretty impressive, and slightly worrisome for my health, but it did eventually boil down after 45 minutes or so. When the beef started to dry up a bit and as it began sticking to the bottom of the pan a bit, I added the water and my makeshift chili powder; the dish immediately turned a brilliant red. At this point, I had forgotten to chop the garlic, so I did so as fast as I could and threw it in. Luckily, the simmer time was so long for the beef to turn tender that the garlic still got a proper chance to flavour the dish. It simmered for just over an hour, and I did stir it once in a while to make sure nothing caked onto the bottom of the pan. I still am not entirely sure how it thickened, but it did somehow! I was surprised by this, because Max's version looked thinner. I served up two hot bowls for my husband and I, accompanied by a side salad and a bit of bread for dipping.

My experience tasting it:

My first spoonful was so lovely and flavourful, and the beef was nice and tender, not chewy at all. I could taste the faint onion and garlic flavours, but the chili powder was really front and centre. There was definitely a decent amount of spice to it (at least compared to Max's), but I think this could have been due to my improvised chili powder's spice ratio. The chili was thicker than I expected, but this made for great dipping with the bread. Both my husband and I cleaned our bowls completely, so this Texas Chili was definitely a hit. I do wonder if that had to do with the amount of lard in it, but I prefer not to think about that part, if I'm honest. I had hoped there would be leftovers I could leave in the fridge overnight in order for the flavours to intensify and give us another delicious dinner the following day, but nope: we ate the entire pot! I would definitely make this recipe again despite its long cook time. However, due to the amount of lard in it, I would only make it once in a while, as a special treat. I think there are so many ways to customize this recipe, either by adding beans, corn, or other vegetables, or by adding a couple extra spices for a change. Chili is a simple and hearty dish, but part of its charm is in how many variations there are. Going forward, I might just make this my base recipe for (tomato-free!) chili that I will change up a little each time I make it. Maybe one day, someone will call me a Chili Queen, too! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Texas Chili original recipe (1910)

Sourced from Mexican Cooking: The Flavor of the 20th Century by Gebhardt Chili Company, 1910.

Cut two pounds of beef into one-half inch squares, add about two ounces chopped tallow, then salt it. Use a high pot (granite-ware is best), heat in this pot two tablespoonsful of lard; add to this a small-sized chopped onion; when the onion is about half done, add the meat; stir well until the meat is separated and white, then let steam or parboil (with cover off) over a rather hot fire, stirring frequently until the juice of the meat is boiled down, and when it starts to fry add about one and one-half pints of hot water, three tablespoonsful of Gebhardt’s Eagle Chili Powder and a few buttons of chopped garlic; stir well and simmer until meat is tender.

Modern Recipe

Based on Mexican Cooking: The Flavor of the 20th Century by Gebhardt Chili Company (1910) and Max Miller’s version in his Tasting History video.

Ingredients:

2 lbs (1 kg) beef

2 teaspoons (12 g) salt

1/4 cup (55 g) tallow

2 tablespoons (30 g) lard

1 cup (142 g) onion, minced

3 cups (700 ml) hot water

3 tablespoons (25 g) chili powder, Gebhardt’s Eagle Chili Powder for extra authenticity

2 tablespoons (28 g) minced garlic

Method:

Chop the meat into small cubes, about 1/2 inch.

Mix the beef and the tallow together, then add the salt and mix.

Melt the lard in a pot over medium heat and add the onions. Cook for 5 minutes, stirring so they don’t burn.

Add the meat mixture and cook, turning the meat frequently. Once all the meat has some color, continue to cook stirring every few minutes.

Once the juices have cooked off and the meat is left frying in the fat, add the hot water. Make sure the water is very hot, almost boiling. Add the chili powder and garlic and stir until everything is mixed well.

Bring the pot to a boil, then lower the heat and simmer with the lid off for 1 to 1 ½ hours. The time will depend on the heat and the cut of meat you’re using. Mine took an hour for the meat to get nice and tender. You shouldn’t have to add any more water, but keep an eye on it because if the water all boils away, the chili will burn.

After the chili has simmered and the meat is tender, serve it forth and transport yourself back to the plazas of San Antonio when the Chili Queens reigned.