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Real Mexican Food?

Interesting thread. We've been to Mexico a few times. Most recently we were down for a week through Christmas and stayed in a little town called Rincon de Guayabitos, about an hour north of Puerto Vallarta. Every time we go down there what strikes me as most amazing is how hard it is to find any really hot food. In fact, at one point we had the chips/guacamole/salsa at our table (you know, automatically) and the salsa was El Paso hot...! I asked for the hottest salsa they had, I was craving heat so badly. They brought a green sauce that had no heat at all, but PLENTY of salt. When we got back December 30th, I made myself a plate of nachoes with seven pod dried spice on it. That was pretty well all I could think about.

Has anyone else found it difficult to get hot peppers in Mexico? Jalapenos seem to be it. Guayabitos is absolutely beautiful, by the way. And not at all commercial. I'd very highly recommend it for an off the beaten track vacation.
 
They're probably used to tourists who claim to like it really hot, and whine copiously when they get a real jalapeno.
 
Pam said:
They're probably used to tourists who claim to like it really hot, and whine copiously when they get a real jalapeno.
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I think you hit the nail on the head PamPam :)

Hell I didn't know anything about hot peppers until is tarted to come here, and I'm so glad TB gave me the link from the big road blues forum!

By the way I have a stupid question?

How come the mexican guy actually taught me how to make a real tortilla? Was he board? or just a nice dude?
 
Mexican food is not really that picante with a few exceptions.

This picture is from an open mercado in Guanajuato state and has poblanos, dried arboles, manzanos, Xalapas and serranos. With chipotles, these are the chiles used most in the cuisine.

The super hots are what the Mexicans call "machismo" and I've never seen them in a market.

593278-R1-01-23A.jpg
 
Pam said:
They're probably used to tourists who claim to like it really hot, and whine copiously when they get a real jalapeno.
Click to expand...

This makes sense but we were in a resort that mainly catered to Mexicans on vacations and the only pepper I could get on the buffet was a roasted jalapeno that made a periodic appearance. I wondered if Mexicans were used to eating hot foods themselves, and then Willard's response:

willard3 said:
Mexican food is not really that picante with a few exceptions.

This picture is from an open mercado in Guanajuato state and has poblanos, dried arboles, manzanos, Xalapas and serranos. With chipotles, these are the chiles used most in the cuisine.

The super hots are what the Mexicans call "machismo" and I've never seen them in a market.

593278-R1-01-23A.jpg
Click to expand...

This really does make sense. I understand that the Super-Hots are from Trinidad, India, I don't know really... other places ;) and not from Mexico but where were the habaneros? Aren't those an intricate part of Mexican cuisine?
 
willard3 said:
Mexican food is not really that picante with a few exceptions.

This picture is from an open mercado in Guanajuato state and has poblanos, dried arboles, manzanos, Xalapas and serranos. With chipotles, these are the chiles used most in the cuisine.

The super hots are what the Mexicans call "machismo" and I've never seen them in a market.

593278-R1-01-23A.jpg
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Nice photograph will.

texas blues said:
Nice pic Will.

Cheers, TB.
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Ditto.

BamsBBQ said:
here Derek

Taqueria Margarita
1315 W South Airport Rd
Traverse City, MI 49686, United States

(231) 935-3712‎
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Oh yeah but the numbers no longer in service but I'm going back there Tuesday and buying up 5 more bags.
 
I just picked up a pretty good magazine on Mexican food at the drug store, and it goes through a lot of cool stuff. I'm not sure if its available to everyone, but its Better homes and gardens special interest publication MEXICAN(third printing) Now I'm off to make a margarita:)
 
POTAWIE said:
I just picked up a pretty good magazine on Mexican food at the drug store, and it goes through a lot of cool stuff. I'm not sure if its available to everyone, but its Better homes and gardens special interest publication MEXICAN(third printing) Now I'm off to make a margarita:)
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My mom gets that mag, so I'll ask her to pick me up that edition.
 
PhatManDerek said:
I think I know what your talking about, and if I can go to Mexico during my college years I will do so.

This is my plan.

Take photography get about 8 credits.
Take Spanish so I can get around in Mexico
Take Baking and make a lot of Mexican breads and so on.

Year 1 will be photography
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Go to cooking school.Get a job in a restaraunt,repeat,repeat,repeat
By then you will have learned from the best.
Most great American restaraunts have Mexican Chefs,Sous Chefs.Your probably gonna pick up a few things!
 
scoville said:
Go to cooking school.Get a job in a restaraunt,repeat,repeat,repeat
By then you will have learned from the best.
Most great American restaurants have Mexican Chefs,Sous Chefs.Your probably gonna pick up a few things!
Click to expand...
Well I like to get a stip it from NMC or the college I have to transfer too, and then work/live in Mexico.

Flagler college is my dream college to transfer too, So I will probably post less while I'm in school so I can full fill part 1 of my dream and go to flagler college!

http://www.flagler.edu/
 
rabbit said:
Those little cactus things in the jar go really good in the eggs with the chorizo too;). Forgive my ignorance, but I can't remember the name of it to save my life:oops:
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Nopalitos.......
 
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