playaperro
El Pirata
Hey anyone where to pick up one these mulitas de adobado?
Taco Talk!
- Thread starter playaperro
- Start date
lagrimas85
AKA Carnac
Look'sgood A.C. closest thing to to it, probably chef Jose Garces restaurant "Distrito" in Scottsdale. Mexico City style street food in a really nice restaurant.I know ms2810, with her Mexico City connection would like this place.
You know it! I'm not much of a "scottsdale" type, so haven't heard about this place, but now I'm interested. Where is it? We were in DF for a week in May - I'm drooling just remembering the food. Got away from the in-laws for a few days and went to Cholula, Puebla. Beautiful little town. I was hoping to get a great view of the Popocatepetl volcano from the Remedios church on top of the pyramid, but because of all the ash the volcano was spewing no such luck.
The mole poblano was to die for!
The mole poblano was to die for!
playaperro
El Pirata
Thanks Tio if anyone knew where to get some it would be you! Hey is Mark still upset about the hunter with the bow and arrow I sent him yesterday? Said he had a hard time holding down his food. hear anything?
lagrimas85
AKA Carnac
Distrito at The Saguaro Really good food, serve and share style. The Pato Adobado con Queso Fundido is excellent.
StephenHeisler
Guest
I have 45 extra pounds of evidence that my Maria can make just about anything. I will try and get her to figure out what it will take and she will take a stab at it.
Her shrimp cocktail is better than anything I have seen elsewhere. The Mole she makes is awesome and now I am thinking about lunch. Thanks!
Her shrimp cocktail is better than anything I have seen elsewhere. The Mole she makes is awesome and now I am thinking about lunch. Thanks!
StephenHeisler
Guest
--From Wiki
Adobada (Spanish for "marinated") is a concept for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally porkmarinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
"Carne Adovada" is a variation popular in New Mexican cuisine. The New Mexican version is usually chopped, cubed pork cooked in a red chile sauce with a bit of garlic, and sometimes cumin and other spices. Usually this is served as a soup-like dish. Carne Adovada may also be served wrapped in a burrito, or occasionally found in tacos or enchiladas.[SUP][1][/SUP]
In the center pacific states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient fortacos, over Colima, Jalisco and Michoacan. In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosi, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada". Cecina stands for the thin steaks.
The combination of spices, chiles and vinegar used for marination is called "adobo". There are numerous recipes and regional variations for the adobo seasoning which impart different flavors to carne adobada.
Adobada (Spanish for "marinated") is a concept for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally porkmarinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
"Carne Adovada" is a variation popular in New Mexican cuisine. The New Mexican version is usually chopped, cubed pork cooked in a red chile sauce with a bit of garlic, and sometimes cumin and other spices. Usually this is served as a soup-like dish. Carne Adovada may also be served wrapped in a burrito, or occasionally found in tacos or enchiladas.[SUP][1][/SUP]
In the center pacific states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient fortacos, over Colima, Jalisco and Michoacan. In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosi, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada". Cecina stands for the thin steaks.
The combination of spices, chiles and vinegar used for marination is called "adobo". There are numerous recipes and regional variations for the adobo seasoning which impart different flavors to carne adobada.
BIG MAC
Guest
Los Dos Molinos is still there and still HOT!!!http://www.losdosmolinosaz.net
lagrimas85
AKA Carnac
Still open, it was a funeral home when I was a kid.
I remember that! I can't eat there either, it's too hot for me!
GV Jack
Snorin God
Another hot one was the Shrimp Diablo at the old Debbie's. I got through it once but that was it.
I miss Hugo, Cliff and all those rascals that used to work there. We were there one very quiet night and they were all in the office.
I heard all this laughter and Hugo came out with a big grin. I asked what was going on and he said they were in there watching porn
on the computer. He said we could come watch if we wanted. My wife respectfully declined. I guess I did too. LOL
The Central Avenue location is still open. I've been going there for 20 years - but the last time I went - about 9 months ago it was AWFUL. Not sure what happened. They also have a location on 10th Street and Washington now also. That one seems to have the same great tasting food.
playaperro
El Pirata
Another street taco the vampiro they have these in Penasco.
'Taco Vampiro' from Sol Cocina - YouTube
'Taco Vampiro' from Sol Cocina - YouTube
mondone
Whitecaps
I have seen these on the menu at Tacos Brisa but have never tried one yet.
lagrimas85
AKA Carnac
Huaraches mexicanos Only one place I have ever seen these in RP, in front of La Bellota late at night.
Los Dos Molinos is still open and and still too hot! I like La Parilla Suiza for Mexico city style food. The mushrooms and cheese appetizer are to die for!