El Fuerte Cusine: The Thread of Delicious Mexican Food!

Hi everyone, just thought it would be nice to have a thread about mexican food in honor of our favorite luchador El Fuerte. Here are some aritcles about mexican dishes mentioned in El Fuerte’s winning quotes. Let me know if I am missing any. Most of this is taken from wikipedia:

General Mexican Food Info: http://www.mexican-food-info.com/

The Mexican cuisine Traditional Mexican Dishes , is well known for its daring, hot food , tangy lavor, decoration and the variety of spices that are added to each meal. new mexican food Mexican gastronomy is one of the richest in the world, rich with proteins, vitamins and minerals.When the spanish army arrived and conquered Mexico, they found that most of the populations’ diet consists of dishes with corn, chile peppers , chile chili’s and herbs, usually beans and squash. The indigenous foods also included choclate, maize, peanut and sweet potato. huevos a la mexicana The spanish, who are known for their tasty food, added ingredients such as burrito , bagel , rice, beaf, chicken, wine, garlic, pork echiladas and onions from Spain to the local foods typical mexican food.

A taco is a traditional Mexican dish comprised of a rolled or folded, pliable maize tortilla filled with an edible substance. According to the Real Academia Espaola, the word taco originally meant a plug or paper or cloth patch for musket balls. Care should be taken when using the word taco outside of Mexico. A taco is normally served flat on a tortilla that has been warmed up on a comal, since the tortilla is still soft, it can be folded over or pinched together into a U-shape for convenient consumption. In the variant known as the taco dorado, or taquito, the tortilla is filled with pre-cooked chicken or barbacoa, rolled into a cylinder and deep-fried until crisp.

Paella: Paella (Spanish pronunciation: [pa?e?a]) is a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon near the eastern coast of Spain’s Valencian region.[1]
Many non-Spaniards view paella as Spain’s national dish. However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta); but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
Most paella chefs use calasparra[2][3] or bomba[3] rices for this dish. Other key ingredients include saffron and olive oil.
Paella has gained considerable popularity throughout most of the Spanish-speaking world and among Hispanics in the United States. It also enjoys moderate popularity throughout Western Europe.

Tortilla: http://en.wikipedia.org/wiki/Tortilla
Tortillas in Mexico:
Corn has been the most basic necessity in the kitchen for centuries. It is the most planted crop in the Mexican region. The country grows more than 42 different types of maize. In turn, each of these types has several varieties whose number is estimated at more than 3,000 by the International Center for the Improvement of Maize and Wheat (CIMMYT). The characteristics of each breed are varied according to soil conditions, the relative humidity of the environment, altitude, and even how it is grown. Although some of the earliest evidence of maize cultivation suggests that their domestication took place in several places at the same time, it is likely that this process was linked to people who spoke oto-Manguean, although it has questioned the origin of Mexican corn.

Either way, corn is the basis of most of the Mexican cuisine, with some exception to the culinary traditions of northern Mexico, where wheat is taking the place of corn as the cereal base. The primary way in which corn is consumed in Mexico is the tortilla, but it is also a necessary input for the preparation of almost all genres of tamales, atoles and snacks. Furthermore, the corn used for tortillas can be ripe and dry, but it is also consumed fresh and mature (corn), or soft and fresh (xilote).[11]
The tortillas are consumed daily. Tortilla factories are very common and can be found in any city, village, settlement and there are places where there are several in a single street. The tortilla working starts from early morning because for a lot of people lunch is their main meal of the day. In Mexico, lunch is eaten between 1:30 p.m. and 3:30 p.m. Some supermarkets or grocery stores also sell tortillas, and in such places they can be bought throughout the day.

The mainstay of the Mexican diet was, and still is, the tortilla, made from corn. The tortillas come with all the traditional foods of Mexico, but not with all the fillings that are used these days. Using the tortilla can prepare other foods such as tacos, tortilla chips, tostadas, enchiladas, enfrijoladas, entomatadas, tortilla soup, quesadillas, chalupas, flautas, burritos, tacos dorados, Sincronizada, gorditas, tortilla soup, sopes, and chilaquiles. All of these dishes are usually prepared with corn - not flour.
Today tortillas are still made with the same ingredients as tortillas in the past. Because they are very popular, most tortillas are made in factories with machinery, but they can also be homemade, this especially happens in small towns rather than in the big cities. Tortillas come in a lot of different flavors and colors because of the kind of corn that is used. A lot of Mexican foods use tortillas as a main ingredient.

Tortillas are not just for eating. ?Tortilla art? is when tortillas are used as a canvas. They are baked and then covered in acrylic before they are painted. The culture of Latino artists is represented by tortilla art so this is an important part of tortilla history. But this kind of art is not quite famous throughout all of Mexico.[12]
In northern Mexico and much of the United States, tortillas mean flour tortillas. They are the foundation of Mexican border cooking and a relatively recent import. Their popularity was driven by the low cost of inferior grades of flour provided to border markets and by their ability to keep and ship well.[13]

More to come in the next post :bgrin:

Here is a website that you can find reciepes at, as well as some info: http://mexicanfood.about.com/

Fajita: http://en.wikipedia.org/wiki/Fajita

A fajita (pronounced /f??hi?t?/) (Spanish pronunciation: [faxita]) is a generic term used in Tex-Mex cuisine[1], referring to grilled meat served on a flour or corn tortilla. Though originally only skirt steak[2], popular meats today also include chicken, pork, shrimp and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

guacamole: http://en.wikipedia.org/wiki/Guacamole
Guacamole is an avocado-based dip, having its roots in Mexico. Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. The name guacamole comes from an Aztec dialect via Nahuatl ?huacamolli, from ?huacatl (=“avocado”) + molli (=“sauce”). In Spanish it is pronounced [??aka?mole], in American English /??w??k??mo?li?/, and in British English sometimes /??wk??mo?li?/.

ajo and vaca soup" (garlic and cow soup): can’t find anything specefic on this, but here is a link to some of the popular mexican soups: http://allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Soups/Main.aspx

Quesadilla: http://en.wikipedia.org/wiki/Quesadilla
The Mexican quesadilla
Portions of following have been paraphrased from the article Quesadilla in the Spanish Wikipedia:
In most regions of Mexico, a quesadilla is a circle of cooked corn masa, called a “tortilla”, folded in half and filled with cheese, then cooked until the cheese has melted. However, variations include the use of wheat flour tortillas, especially in the northeast part of Mexico, which are more like cheese tacos found in the U.S. Wheat dough is most commonly used in place of corn masa. Wheat tortillas are also used to make a gringa, which is a cross of a taco al pastor and a quesadilla.
While cheese is the most common filling, other ingredients are also used in traditional Mexican quesadillas, including cooked vegetables, mushrooms, and meat.
Mexican quesadillas are cooked in a comal, but quesadillas can be deep fried in oil (“fritas”) resulting in fried cheese tacos.

Gordita: http://en.wikipedia.org/wiki/Gordita
A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. “Gordita” means “fatty” in Spanish. The gordita is typically baked on a comal, a small pan similar to a skillet.
The gordita’s thick tortilla is typically split and filled with guisos (soups or stews) or casseroles, like chicken, nopalitos, carne al pastor,frijol con queso, huevo con chorizo, picadillo etc. These are made mostly for lunch and are accompanied by many different types of salsas. The most traditional “gordita” in the central region of Mexico is filled with “chicharrn prensado” (a type of stew made with pork rind and spices) and is called “gordita de chicharrn”.
In Durango and others states of Northern Mexico, gorditas are commonly made from wheat flour (harina de trigo) tortillas and look more like small pita breads. The dough (masa) is identical to that of the flour tortilla. It is cooked on a griddle (comal) with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut into one side where it can be filled with guisados.
The Taco Bell gordita is more like a pita bread taco than a typical Mexican gordita, although it has some similarities to the Durango gordita. But this type will not be found in a traditional Mexican town.
Pupusas are a Salvadoran dish similar to the gordita.

Mole: http://en.wikipedia.org/wiki/Mole_(sauce)
Mole (Spanish pronunciation: [?mole]) (Mexican Spanish, from Nahuatl mulli or molli, “sauce” or “concoction”) is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano.[1] The word is also widely known in the combined form guacamole (avocado concoction).[2] In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to each other and include black, red, yellow, colorado, green, almendrado, pipin.[3] The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national competition in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico’s Federal District, on the southern outskirts of Mexico City.[4] Oaxaca has been nicknamed the “Land of the Seven Moles.”

Types of mole

Mole Amarillo
Mole Amarillo uses Ancho, Costeo, and Guajillo chiles, green tomatoes and tomatillos, onion, garlic, clove, cumin, black pepper, cilantro, chilcoxle, and hoja santa or pitiona, depending on the type of mole vessel.

Mole de Cacahuate
Mole de cacahuete, or “Peanut Mole”, made of ground peanuts and chiles, is typically served with chicken.

Mole Chichilo
Mole Chichilo is also one of the less common moles, with an odd ashy flavor. It has Chilguacle Negro, Mulato, and Pasilla chiles, tomatillos and tomatoes, cloves, black pepper, and corn dough. Avocado leaves add a hint of anise flavor.

Mole Coloradito
Mole coloradito has a brick red color and a simple taste. It uses Ancho and Pasilla or Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, and sugar.

Mole Mancha Manteles
Mole Mancha Manteles has a strong Ancho chile flavor and is often used to dress plantains and pineapple.

Mole Negro
Mole negro is the most difficult to prepare. Traditionally, black mole has six different kinds of chile peppers, Chilguacle Negro, Mulatto, Pasilla, Ancho, Guajillo, and Chilpotle, although many sauces that carry the name contain less. The ingredient list is very long, featuring many seeds, nuts, spices, herbs, and chocolate.

Mole Poblano
Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix.

Mole Rojo
Mole rojo is lighter red and spicier than Coloradito. It uses Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano, chocolate.

Mole Verde
Mole verde achieves its distinctive green color from the toasted pumpkin seeds that form the sauce’s base. As well as using ingredients such as Romaine Lettuce, cilantro, epazote, and tomatillos (also “tomate verde” in Spanish).

Horchata: http://en.wikipedia.org/wiki/Horchata
Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds, sesame seeds, rice, barley or tigernuts (chufas). Here is the recipe: http://allrecipes.com/Recipe/Horchata-Cinnamon-Rice-Milk/Detail.aspx

Mezcal: http://en.wikipedia.org/wiki/Mezcal
Mezcal, or mescal, is a Mexican distilled spirit protected by International Denomination of Origin, made from agave (maguey) plants. Its production and consumption is popularly associated with the Mexican state of Oaxaca. However, commercial and private production of mezcal is known over a wide area of Mexico outside of tequila-producing areas (primarily the states of Jalisco and Guanajuato). There are many different species of agave plant, and each produces a different flavor of mezcal. The term mezcal generally refers to all agave-based distilled liquors that are not tequila (a mezcal variant allowed to be made only from the blue agave plant, usually in the town of Tequila and the surrounding region of Jalisco). The mezcal of Sonora is called bacanora in reference to the municipality where it is made. Chihuahuan mezcal is called sotol after the plant that is used there. The word mezcal comes from the Nahuatl mexcalli.[1]

Churros: http://en.wikipedia.org/wiki/Churro

Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile.[citation needed] There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.

Churros Preparation
Churros are typically fried until they become crunchy, and then are sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.
Like pretzels, churros are often sold by street vendors, who often will fry them freshly on the street stand and sell them hot. In Spain, Mexico, and Argentina, they are available in cafes for breakfast, although they may be eaten throughout the day as a snack as evident in Nicaragua. Specialized churreras can be found in the form of a shop or a trailer during the holiday period. In Colombia they can be found in the streets but they are thin and shaped like a ring.
The dough is prepared similarly to Choux pastry; water, butter and flour are heated and stirred into a firm ball, and then eggs are beaten into the hot paste.

Churros Variations
In Andalusia, Spain, churros are made with deep-fried wheat flour and sold in spirals or wheels, which can be broken into edible portions after frying. These are generally called porras and calentitos or calientes, as opposed to the potato dough version made in the rest of Spain, also sold in the region but under the name Papitas or Calentitos de Patatas.
In parts of South East Spain, a much thinner dough is used which does not allow for the typical ridges to be formed on the surface of the churro. The final result has therefore a smooth surface and is more pliable and of a slightly thinner diameter than standard Spanish churros. Another difference is that sugar is never sprinkled on them as the flavour is not considered suitable.
Filled, straight churros are found in Cuba (with fruit, such as guava), Brazil (with chocolate, doce de leite, among others), and in Argentina, Peru, Chile and Mexico (usually filled with dulce de leche, but also with chocolate and vanilla). In Spain they have a considerably wider diameter to allow for the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese.
Until recently, churros could be difficult to find in the United States and other non-Latin countries outside of Latin American street stands and eating establishments. However, with the increased popularity of Latin American food, today there are a growing number of franchise restaurants that sell fresh churros, both traditional and filled. For example, in October 2008, San Diego-based chain Jack in the Box added bite-size “Mini Churros” which are filled to its menu, sold in bags of five or 10.
Churros are similar to Youtiao[citation needed], a type of bread in Chinese cuisine. After the Portuguese sailed for the Orient and returned from ancient China to Europe, they brought along with them new culinary techniques, including modifying the dough for Youzagwei also known as Youtiao in Northern China, for Portugal. However, they modified it by introducing a star design because they did not learn the Chinese skill of “pulling” the dough (the Chinese Emperor made it a crime with capital punishment to share knowledge with foreigners). As a result, the churros is not “pulled” but pushed out through a star-shaped cutter.
It is also a common breakfast dish, but it differs in that it is savoury rather than sweet. Tulumba Tatl?s? is a sweet Turkish ‘fluted fritter’ that greatly resembles churros.

Churros Con Chocolate RECIPE: http://www.xmission.com/~dderhak/recipe/churros.htm

Have i missed any food mentioned in Fuerte’s quotes?

Also, here is a link to some of the best cities in the US in terms of quality mexican food:

Here is also a link to some of the best mexican restaurants in Mexico City: http://www.10best.com/Mexico_City,Mexico/Restaurants/Best_Restaurants/

If there is anything I can add to this thread that will be useful let me know. I’ll be happy to add it. Happy eating, and let us all thank Fuerte for his inspiring and yummy quotes :slight_smile:

This is so very yes.

How ironic is it that I’m going to start working at Taco Bell within the next two days. I’m wondering if I should shout “FAJITA BUSTER” everytime I give someone their food, or some other similar El Fuerte call.

Just don’t slam em to the ground when you do that.

@Akashwan: Another thing we can do in this thread is list out good Mexican restaurants in our location and perhaps even give out reviews.

This thread makes me a happy Mexican.

You should say, " It’s a taste so great, it sends you straight to heaven!"

There’s some other stuff he mentions to like mezcal (type of Aztec drink I think based on the spelling), horchata, and some other things. Some of these can only be seen when you defeat some characters in arcade mode.

you should say that indeed :rofl:

hmm, is there anywhere online where I can find all of fuerte’s quotes? I tried to search but couldn’t find anything. Ill gladly add the mezcal and horchata to this thread tomorrow, need to sleep now :slight_smile:

@Arde, yes I think it would be great if we all share our experiences with mexican food based on our locations. glad to see there is interest in this :lovin:

pics > text

Chili con carne!

nom nom nom - looks delicious.

Anyone ever try the ginormous Manuel burrito at El Tepeyac in Los Angeles, Cali?

I don’t really care about the taste at that size, I just want to know if I can actually finish it or not. :razz:

I can never get enough of quesadillas…

a word of warning. Guacamole makes stuff more awesome. But it’ll also give you some hardcore gas.

Not a complete thread without Mole. Come on, now.

added mole with all of its types, along with mezcal and horchata to second post :slight_smile: later on I will share my experience with mexican food. And YES, guacamole makes everything SO much better.

Thanks, good work :tup:

Two things,

The ajo in “Ajo and Vaca” soup is garlic, not onion. Never had the stuff myself, but it doesnt sound terribly tasty.

I’ve had just about everything on the list so far( I’m a Mexican, eat this stuff daily) and it is all delicious. Can’t believe churros aren’t up there though.

Corrected the onion part to garlic, and added Churros. I apologize if I miss any important mexican dish in my list because I am new to mexican cuisine, so help is appreciated. So far I love mexican food a LOT, haven’t tried everything on the list myself, but will eventually :lovin:

Thanks everyone for the support, and keep the ideas coming, let’s make this into the ultimate thread in mexican cuisine :woot:

I wsa playing arcade mode and I found the food El Fuerte mentions when he beats Rufus: El Buuelo

Man, I’m going to have to try all this stuff sooner or later.

Mole de Cacahuate
Mole de cacahuete, or “Peanut Mole”, made of ground peanuts and chiles, is typically served with chicken.

I can vouch for this guys. it sounds strange. but trust me… put this on grilled chicken and HOLY **** IS IT AWESOME.

Tortas are great.

Thanks a lot, sounds sooo tasty :lovin:

I have recently tried a drink called Sangria, it is usually alcoholic but I had the non-alcoholic version (since I dont drink alcohol), it is by far one of the best drinks I had in my life. It is extremely refreshing, and the best part is that it goes SO well with the spiceness of mexican cuisine. here is some info on it.


  • red wine (usually Spanish Tempranillo in Spain, and Carrasco (table wine) in
  • chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple;
    occasionally melon, grape, or mango)
  • a sweetener such as honey, sugar, or orange juice
  • a small amount of added brandy, triple sec, or other spirits
    and ice and carbonated soda, in some recipes

Because of the variation in recipes, sangria’s alcoholic content can vary greatly. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.

White wine (typically Sauvignon Blanc) can be used instead of red, in which case the result is called sangria blanca. In some parts of Northern Spain, sangria is called zurra and is made with peaches or nectarines [1]. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal, cinnamon is also added with the sweetener.

Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours, or a full day in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured.

Sangria is served throughout Spain and Portugal during summer, and in the southern and eastern parts of the countries year-round.

Bottled sangria can be bought in some countries, but this is considered by some to be less entertaining than making it oneself. Popular brands are Real Sangria and Senor Sangria. In the parlance of EU administrators, such products are referred to as “aromatised wines”.

A non-alcoholic version of sangria, under the brand name Sangria Seorial, is made from wine grapes, carbonated water, essence of lemon, and cane sugar.

Sangaree (drink) is a similar drink associated with the West Indies and the name sangaree is an archaic English name for sangria itself.[1]

Here is a link to the recipe of the mexican version:


I forgot to post this earlier, but I found what he talks about when he beats Sakura: Huachinango or Red Snapper.

This has almost nothing to do with Street Fighter, yet it is so very necessary.

…and now I’m hungry…