Here is a website that you can find reciepes at, as well as some info: http://mexicanfood.about.com/
A fajita (pronounced /f??hi?t?/) (Spanish pronunciation: [faxita]) is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla. Though originally only skirt steak, 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 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 Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt.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
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.
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 (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. The word is also widely known in the combined form guacamole (avocado concoction). 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. 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. Oaxaca has been nicknamed the “Land of the Seven Moles.”
Types of mole
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 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 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 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, 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 is lighter red and spicier than Coloradito. It uses Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano, chocolate.
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 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, 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.
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. 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 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.
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, 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