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  1. #176
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    May 2016
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    Quote Originally Posted by Gcooker View Post
    If you're in Austin for any amount of time, please do yourself a favor and go to http://www.discadatx.com/
    Order a Mexican Coke made with cane sugar, unbelievable combo.
    Iíll have to try that! My go-to place in ATX is TacoDeli but always open to new suggestions.

  2. #177
    Join Date
    Dec 2016
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    In a van... down by the river
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    Texas related Mexican food recommendation: if you're in San Antonio, go to this place: https://guajillos.com/

  3. #178
    Join Date
    Mar 2008
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    northern BC
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    https://breakingbad.fandom.com/wiki/Los_Pollos_Hermanos

    this place was popular for 4 seasons
    Lee Lau - xxx-er is the laziest Asian canuck I know

  4. #179
    Join Date
    Oct 2004
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    50 miles E of Paradise
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    8,358
    Quote Originally Posted by MakersTeleMark View Post
    Smoked ribs pulled with quick pickled escarol, with white beans chili and onion marinated in lime, cumin, mex oregano.
    Corn. Soft. Dinner.
    Please describe how you pickle the escarole - sounds good, but couldn't find any guidance in quick search of Teh Googlz
    Thx
    Check Out Ullr's Mobile Avalanche Safety Tools for iOS and Android
    www.ullrlabs.com

  5. #180
    Join Date
    Jul 2014
    Location
    TennesseeJed
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    9,438
    I do good steaks and bbq. For tacos I just load up and see the experts at Carniceria San Luis. 4 tacos for $5.40. 2 for 5 tall boys at the gas station next door.

    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  6. #181
    Join Date
    Feb 2005
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    11,471
    Quote Originally Posted by TBS View Post
    Please describe how you pickle the escarole - sounds good, but couldn't find any guidance in quick search of Teh Googlz
    Thx
    Chopped it up and tossed with a sprinkle of cumin, some white balsamic, coarse sea salt, and rice wine vinegar. Scrunched it all up on one side of a bowl and let the liquid drain. It's just what I had in the fridge and wanted some vinegary crisp to compliment the heavy pork. Should have added some black sesame seeds, but forgot.

  7. #182
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    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by Bobby Stainless View Post
    I do good steaks and bbq. For tacos I just load up and see the experts at Carniceria San Luis. 4 tacos for $5.40. 2 for 5 tall boys at the gas station next door.

    I would shop there. Mmmm... carne.

  8. #183
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
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    24,926
    Quote Originally Posted by skaredshtles View Post
    I had quite a few fish tacos on holiday in Cabo, and was never served one on a flour tortilla.
    Is Cabo in Mexico?


    Maybe more San Diego style...but still delicious. Otherwise I am a TWO corn tortilla purist.
    StokePimpin' ain't easy

  9. #184
    Join Date
    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by rideit View Post
    Is Cabo in Mexico?
    That's probably a debate for another day... but this place was fucking legit: https://goo.gl/maps/AxvgnpzLoy4RxKj8A


    Maybe more San Diego style...but still delicious. Otherwise I am a TWO corn tortilla purist.
    Yeah. "Not actually tacos" can be delicious, for sure.

  10. #185
    Join Date
    Feb 2005
    Posts
    11,471
    I think the only requirement for something to be a taco is that the serving vessel be a small tortilla.

    Beyond that, I really can't think of anything else that defines it.

  11. #186
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    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by MakersTeleMark View Post
    I think the only requirement for something to be a taco is that the serving vessel be a small tortilla.

    Beyond that, I really can't think of anything else that defines it.
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.

  12. #187
    Join Date
    Feb 2010
    Location
    north aspect
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    35,086
    just about tacos smothered in bikini season
    bF
    Alpental Indigenous

  13. #188
    Join Date
    Feb 2005
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    11,471
    Quote Originally Posted by skaredshtles View Post
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.
    But hard shell tacos are fried. Have you ever heard of the shellminator?

    https://www.theshellminator.com/

  14. #189
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
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    2,263
    You guys all know the secret to corn tortillas, right? Get a cast iron pan or griddle super hot, dip the tortillas individually in water, and throw them on the pan/griddle until they get little brown spots, then flip for 30 sec and put in a covered container until ready to eat them. This way they both steam (to soften) and blacken a little (for toasty flavor). They won't fall apart if you do this either.

    I always thought I didn't like corn tortillas, until I learned this approach. Now it's the only taco covering for me.
    Outlive the bastards - Ed Abbey

  15. #190
    Join Date
    Feb 2005
    Posts
    11,471
    Have you tried tacos sudados? Or puffy tacos?

    https://en.wikipedia.org/wiki/Taco

  16. #191
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    Dec 2016
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    Quote Originally Posted by MakersTeleMark View Post
    But hard shell tacos are fried.
    Hard shell tacos...

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  17. #192
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    Feb 2005
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    Quote Originally Posted by skaredshtles View Post
    Hard shell tacos...

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  18. #193
    Join Date
    Oct 2003
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    slc
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    10,561
    Quote Originally Posted by flowing alpy View Post
    just about tacos smothered in bikini season
    A very tasty variety.

  19. #194
    Join Date
    Oct 2006
    Location
    Bellevue
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    5,054
    Quote Originally Posted by flowing alpy View Post
    just about tacos smothered in bikini season
    If they aren't covered in organic corn bikinis skatedshtles didn't think they count

  20. #195
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    Dec 2016
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    Quote Originally Posted by abraham View Post
    If they aren't covered in organic corn bikinis skatedshtles didn't think they count
    Someone has to maintain some standards around here.


  21. #196
    Join Date
    Jan 2019
    Location
    Bozone
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    319
    Quote Originally Posted by skaredshtles View Post
    As long as it's a corn tortilla, I'm right there with ya.

    Unless the corn tortilla is fried, then it's a tostada. But let's face it... nobody eats those things.
    Unless it's with Abalone Ceviche..

    Click image for larger version. 

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  22. #197
    Join Date
    Mar 2008
    Location
    northern BC
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    A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]
    Lee Lau - xxx-er is the laziest Asian canuck I know

  23. #198
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    Dec 2016
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    Quote Originally Posted by I Skied Bandini Mountain View Post
    Unless it's with Abalone Ceviche..

    Click image for larger version. 

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    I gotta admit... I'd eat that non-taco right there. Mmmm...

  24. #199
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    Dec 2016
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    Quote Originally Posted by XXX-er View Post
    A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]
    Uhhh... thanks?

  25. #200
    Join Date
    Feb 2005
    Posts
    11,471
    This guy is a sushi chef and has a great youtube channel of him catching and cooking and drinking IPA's with his girlfriend:



    Not for the flourhaters.

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