So this is the Argentinian TD?
Guerrero is a progressive state.
contest BEGIN! Combo de Mayo Throwdown
- Thread starter The Hot Pepper
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Guerrero is a progressive state.
I be liking your entry. Thanks to Taco Bell everyone knows a chalupa but you went authentic with the name for when it has meat. And nice fish, and drink. I've heard horchata is really good.
Horchata is fantastic. If you can't find any in NYC then make it yourself. It's not difficult, just takes some time. And homemade is way better.
I will. I'll trade you a drink recipe, try this stuff, it's seriously incredible: http://allrecipes.co...a-morada-drink/
Not sure you can get the dried purple corn, but I have a Peruvian joint here and it's $3 for a huge glass of this drink... wait, have to check on that, Bloomberg may have banned that size
Not sure you can get the dried purple corn, but I have a Peruvian joint here and it's $3 for a huge glass of this drink... wait, have to check on that, Bloomberg may have banned that size
I'm sure there is a Peruvian market somewhere around here. I'll have to do some JayTing on that.
Found it... FOOD SHOP located on 12583 sw 88th street
Found it... FOOD SHOP located on 12583 sw 88th street
because of taco bell?????? what!? why you think youre the only one that has ate "real" food?
Huh sic? I'm saying it fits the challenge of being popular. The challenge is one popular, one unique or unknown and Sum really got that.
A SUNTAN IN YUCATAN
Yucatán, officially the Free and Sovereign State of Yucatán. It is located in the southeast of Mexico. It is bordered by the states of Campeche to the southwest, Quintana Roo to the northeast and the Gulf of Mexico lies off its north coast.
Today, Yucatán is the safest state in Mexico and Mérida was awarded City Of Peace 2011.
It is said that the spaniards gave the name of Yucatán to the region, because the Mayan answered their questions with the phrase uh yu ka t'ann, in Mayan language means hear how they talk. Also there is mention that the name derives from the word Yucatá means "land of yucas" a plant that was cultivated by the Maya and was an important food source for them.
COMBO PLATE: The combo plate here highlights some cuisine from the Yucatan region, particulary dishes which require the use of the ANNATTO SEED.
Conchinita Pibil served on Flour Tortillas
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
Pescado En Tikin Xic with Spiced Pineapple
Tikin Xic, pronounced "teekeen sheek" in Yucatec Mayan and meaning "dry fish". The fish is prepared whole then marinated with adobo de Achiote and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire.
SIde dish is Achiote Scallops with a Salsa/Guacamole and Tortilla Chips
INGREDIENTS:
Conchinita Pibil
ACHIOTE MARINADE
5 tablespoons annatto seeds
1 1/2 tablespoons dried oregano
1 1/2 tablespoons whole peppercorns
1 1/4 teaspoons cumin whole seeds
1/2 teaspoon cloves
1 or 2 Cinnamon Sticks
1 small onion roughly chopped
Salt
5 garlic cloves, minced
1 cup fresh lime juice plus 1/2 cup fresh orange juice
2-3 kg Deboned Pork Shoulder
Banana Leaves
Achiote marinade. In a mortar and pestle combine all the dry seeds/spices and mix until you have a nice smooth powder. Annatto seeds take quite some work to breakdown. No need for gym today.
Then in a blender combine liquids, garlic, salt and add powder, mix.
Pour liquid over pork, add onion and let marinate overnight.
Using banana leaves, wrap pork into a nice little present and place in a pan in the oven.
Heat oven to 320F and cook for approx 3 hours. Remove and let cool for 1 hour, then proceed to shred the meat.
Pickled red onions
2 large red onions sliced thinly
1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice
Salt
Combine onions, liquids and salt and marinate over night.
Pescado En Tikin Xic with Spiced Pineapple
Fillets of Pink Snapper
Achiote Marinade, mixed with diced Jalapenos
Tomatoes
Onions
Sweet Bell Peppers.
Olive Oil
Lemon
Salt
Black Pepper
Banana Leaves
Combine olive oil, achiote in a bowl. Salt and pepper the fish, then coat the flesh side with the marinade. Rest in fridge for 1-2 hours.
Top fish with sliced onion, tomatoes and peppers then wrap in a banana leave.
Repeat that process for all of your fish filets.
Bake in the oven at about 350 degrees for about 45 minutes.
Spiced Pineapple
1/4 to 1/2 Pineapple, diced
1 tsp Honey
1 tsp Cayenne Pepper
1 tsp Cinnamon powder
1/2 tsp Cloves powder
Dash of tequila
A few diced Mint leaves
Combine all ingredients in a bowl then let rest for 1 hour.
Yucatán, officially the Free and Sovereign State of Yucatán. It is located in the southeast of Mexico. It is bordered by the states of Campeche to the southwest, Quintana Roo to the northeast and the Gulf of Mexico lies off its north coast.
Today, Yucatán is the safest state in Mexico and Mérida was awarded City Of Peace 2011.
It is said that the spaniards gave the name of Yucatán to the region, because the Mayan answered their questions with the phrase uh yu ka t'ann, in Mayan language means hear how they talk. Also there is mention that the name derives from the word Yucatá means "land of yucas" a plant that was cultivated by the Maya and was an important food source for them.
COMBO PLATE: The combo plate here highlights some cuisine from the Yucatan region, particulary dishes which require the use of the ANNATTO SEED.
Conchinita Pibil served on Flour Tortillas
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
Pescado En Tikin Xic with Spiced Pineapple
Tikin Xic, pronounced "teekeen sheek" in Yucatec Mayan and meaning "dry fish". The fish is prepared whole then marinated with adobo de Achiote and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire.
SIde dish is Achiote Scallops with a Salsa/Guacamole and Tortilla Chips
INGREDIENTS:
Conchinita Pibil
ACHIOTE MARINADE
5 tablespoons annatto seeds
1 1/2 tablespoons dried oregano
1 1/2 tablespoons whole peppercorns
1 1/4 teaspoons cumin whole seeds
1/2 teaspoon cloves
1 or 2 Cinnamon Sticks
1 small onion roughly chopped
Salt
5 garlic cloves, minced
1 cup fresh lime juice plus 1/2 cup fresh orange juice
2-3 kg Deboned Pork Shoulder
Banana Leaves
Achiote marinade. In a mortar and pestle combine all the dry seeds/spices and mix until you have a nice smooth powder. Annatto seeds take quite some work to breakdown. No need for gym today.
Then in a blender combine liquids, garlic, salt and add powder, mix.
Pour liquid over pork, add onion and let marinate overnight.
Using banana leaves, wrap pork into a nice little present and place in a pan in the oven.
Heat oven to 320F and cook for approx 3 hours. Remove and let cool for 1 hour, then proceed to shred the meat.
Pickled red onions
2 large red onions sliced thinly
1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice
Salt
Combine onions, liquids and salt and marinate over night.
Pescado En Tikin Xic with Spiced Pineapple
Fillets of Pink Snapper
Achiote Marinade, mixed with diced Jalapenos
Tomatoes
Onions
Sweet Bell Peppers.
Olive Oil
Lemon
Salt
Black Pepper
Banana Leaves
Combine olive oil, achiote in a bowl. Salt and pepper the fish, then coat the flesh side with the marinade. Rest in fridge for 1-2 hours.
Top fish with sliced onion, tomatoes and peppers then wrap in a banana leave.
Repeat that process for all of your fish filets.
Bake in the oven at about 350 degrees for about 45 minutes.
Spiced Pineapple
1/4 to 1/2 Pineapple, diced
1 tsp Honey
1 tsp Cayenne Pepper
1 tsp Cinnamon powder
1/2 tsp Cloves powder
Dash of tequila
A few diced Mint leaves
Combine all ingredients in a bowl then let rest for 1 hour.
PIBIL YES!!!!!!!!!! And a fish dish I need to go read more about. Looks amazing.
Hey man, I hope you don't mind but I'm totally rockin' some of that pineapple on the pibil burrtios on the other side of the plate. Save me some.
Nice Booma. Those pickled red onions make that last picture look surreal.
Hmmmm just finished the leftovers just then, should have done a whole pineapple, definitely be doing that again.
Crazy the color they take on
keybrdkid made pibil too but he didn't call it pibil.
salsalady
eXtreme Business
WOOT! Boss got his PIBIL!!! That somehow doesn't sound quite right!!!! 
Great entry Booma! I finished up the Pastor and "other" then had to run off to town to take the kid to a community theater thing he's involved in. I'll probably wait until morning to post final pics. edit- I thought that was KBK's dish. Been busy cooking and haven't been able to pay all that close attention to all the posts. 
Just finished off the ballena.
Great entry Booma! I finished up the Pastor and "other" then had to run off to town to take the kid to a community theater thing he's involved in. I'll probably wait until morning to post final pics. edit- I thought that was KBK's dish. Been busy cooking and haven't been able to pay all that close attention to all the posts. Just finished off the ballena.
SL you can win me over with al pastor... can't wait to see.
salsalady
eXtreme Business
My inspiration was street food and more generally known as food on the go. Little did I know, today it would literally be food on the go. I barely had time to get the TD food completed before we had to take off to town, so I made tacos to go for the kid, with the authentic Mexican-made Coke!
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I was just thinking about my entry and thought "Hey, this could be a Gluten free meal." The only thing I wasn't sure about was the Mayo. So I read the contents... "Natural flavors" <--- that usually means some sort of wheat product. Damn. Almost had it.
salsalady
eXtreme Business
Hmmm, "natural flavors" shouldn't be anything with gluten. Allergen Alerts are pretty specific. If there was anything in there that was wheat, soy, nut, shellfish, etc, even remotely related, they'd have to have it listed. I think your safe to call your dish "gluten free"
BTW, Be ALert, the world needs more Lerts.
mayo is cool! you made a gluten free meal
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