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10-11-2010, 08:45 PM
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Location: The Great Southwest
7,134 posts, read 8,946,044 times
Reputation: 3053
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Hmmmm.......I wonder why I've never seen GV taco shells here? They must be available only in the larger cities or something, because I have yet to see them here.
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10-11-2010, 09:23 PM
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Location: Everywhere and Nowhere
14,147 posts, read 10,687,384 times
Reputation: 6209
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Quote:
Originally Posted by Cathy4017
LOL!! Check your local Walmart. Granted, very different part of the country, but they might be able to get it for you if they don't stock it. Most Walmarts in TX-NM carry both frozen red and green. They might do the same in other parts of the country, maybe?.
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Good tip but I may have to wait a little while. If you can believe it, our Wal Marts around here don't sell food but there's one under construction that's supposed to. |
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10-11-2010, 10:46 PM
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Location: Santa Fe, New Mexico
3,059 posts, read 5,130,832 times
Reputation: 957
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The lunch at Maria's today was fantastic. I just wanted to tell you Cathy, that their green chile was very hot - the waitress said it was hotter than the red today. Just want you to know it is possible to get very nice spicy chile in New Mexico. Come on up for a visit!
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10-12-2010, 07:37 AM
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Location: The Great Southwest
7,134 posts, read 8,946,044 times
Reputation: 3053
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Good to hear, Towanda--they certainly don't use any of the hot varieties around here--too many Midwesterners, I guess, LOL!!
I have noticed that it's the touristy spots that tend to have the best restaurants--and are the most accomodating.
Ruidoso, Santa Fe, Durango--all have good Tex-Mex/Mex, and will bring you a hotter salsa if you ask for it.
Here, they just sniff, "Sorry, that's all we have." The newer Alamo Grill had a cook from Juarez who fixed a perfect plate, and they brought me some nice hotter salsa on request!
The next time I went by, they had toned it down big time, because everybody was complaining about the spiciness. I guess they have to do that to survive.
*Sigh*
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10-12-2010, 08:11 AM
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3,334 posts, read 2,530,230 times
Reputation: 2989
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CAVA... thanks to C-D food forum, I've added a baked chimichanga to my repertoire. So easy....
Preheat oven to 425. Take flour tortillas & stuff with drained beans, chopped onions, minced garlic & whatever else you want (cooked pork, beef, chicken) Stuff & fold like an envelope, putting seam side down on lightly oiled cookie tin. Bake 10 minutes on one side, turn bake 10 more minutes or until golden brown. Serve smothered in your favorite chile sauce/ salsa. Can top with chopped lettuce, tomatoes, sour cream, whatever. They keep for days for reheating for lunches. If you like crispy, these are!
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10-12-2010, 08:24 AM
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Location: The Great Southwest
7,134 posts, read 8,946,044 times
Reputation: 3053
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That just might tempt me to try a chimichanga! I've always balked before because flour tortillas soak up grease like a sponge, and you can't drain them as well as you can corn tortillas.
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10-12-2010, 09:35 AM
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Location: Santa Fe, New Mexico
3,059 posts, read 5,130,832 times
Reputation: 957
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bongo - I make my chimighangas that way too .. only I call them burritos!
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10-12-2010, 07:56 PM
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Location: Everywhere and Nowhere
14,147 posts, read 10,687,384 times
Reputation: 6209
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Quote:
Originally Posted by bongo
CAVA... thanks to C-D food forum, I've added a baked chimichanga to my repertoire. So easy....
Preheat oven to 425. Take flour tortillas & stuff with drained beans, chopped onions, minced garlic & whatever else you want (cooked pork, beef, chicken) Stuff & fold like an envelope, putting seam side down on lightly oiled cookie tin. Bake 10 minutes on one side, turn bake 10 more minutes or until golden brown. Serve smothered in your favorite chile sauce/ salsa. Can top with chopped lettuce, tomatoes, sour cream, whatever. They keep for days for reheating for lunches. If you like crispy, these are!
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Sounds awesome. I'll add it to my list of new stuff to try. Never thought of a baked chimichanga before. Often when I learn a new technique it leads to a whole bunch of interesting variations. Thanks. |
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10-12-2010, 08:06 PM
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Location: Everywhere and Nowhere
14,147 posts, read 10,687,384 times
Reputation: 6209
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Quote:
Originally Posted by Cathy4017
Ruidoso, Santa Fe, Durango--all have good Tex-Mex/Mex, and will bring you a hotter salsa if you ask for it.
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I can tell you though that good Mexican in Durango is fairly recent. It was pretty dreadful at least as recently as the early 80s. I think I mentioned the "unexpected alfalfa sprouts in my Durango burrito" story on here awhile back. Improvement on this is one of the few things they can thank the Texans for I guess. |
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10-12-2010, 08:55 PM
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Location: The Great Southwest
7,134 posts, read 8,946,044 times
Reputation: 3053
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Francisco's wasn't bad back then.....but the more recent Tequila's is SO much better.
Yes. I cracked up at the alfalfa sprouts in the burrito!
I will have some GREAT Tex-Mex in Alpine/FD next week! It doesn't get any better than that.
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