Best Mexican food in Phoenix area? (Mesa, Chandler: price, yard, place)

[lewdog_5]

Originally Posted by ElleTea

Next you will tell me that salsa and margaritas are not authentic!

Just for your information, the Paloma (not made with flavored soda but actual grapefruit) is the most popular drink in Mexico and 100x better than margaritas.

Next time you're out, see if the place you're at makes them. If not, you can easily make them at home.

[ElleTea]

Originally Posted by lewdog_5

Just for your information, the Paloma (not made with flavored soda but actual grapefruit) is the most popular drink in Mexico and 100x better than margaritas.

Next time you're out, see if the place you're at makes them. If not, you can easily make them at home.

I hate grapefruit, so that's out! I'll stick with my margs or cerveza.

[ElleTea]

Originally Posted by pbenjamin

We get it, Phoenix is embarrassingly short on Des Moines-style Mexican Restaurants.

And places like I have eaten in Illinois, Nevada, New Mexico, California, Missouri, Minnesota, and Nebraska among other states! (oh, and MEXICO)

[ddandano]

this thread should be a sticky. This is a nice little hidden gem La Parrilla Suiza - Mexico City Food
Chicken mole is the dish that you use to judge a Mexican restaurant. If it is real it has a wonderful complexity- unfortunately you do not get real mole unless a person cooks it for you, it is not at restaurants. This is pretty close to real mole.

[JGMotorsport64]

Originally Posted by ElleTea

And places like I have eaten in Illinois, Nevada, New Mexico, California, Missouri, Minnesota, and Nebraska among other states! (oh, and MEXICO)

Yawn who needs this negativity in their life?

Can't you people just be happy?

[jimj]

Originally Posted by ddandano

this thread should be a sticky. This is a nice little hidden gem La Parrilla Suiza - Mexico City Food
Chicken mole is the dish that you use to judge a Mexican restaurant. If it is real it has a wonderful complexity- unfortunately you do not get real mole unless a person cooks it for you, it is not at restaurants. This is pretty close to real mole.

There's got to be some restaurant that serves "house made" mole. I know there's several different versions and all are (supposedly) fantastic if made correctly.

Maybe someone needs to open a restaurant called "Mole" or "Wholly Mole" that concentrates on dishes using the various versions?

[pbenjamin]

My wife, who fancies herself a mole connoisseur, asserts that Pepe's Taco Villa has the best mole in town.

[ElleTea]

I cannot comment on mole as I don't care for it, but I don't like chocolate so that makes sense.

[jimj]

Originally Posted by ElleTea

I cannot comment on mole as I don't care for it, but I don't like chocolate so that makes sense.

There are many types of Mole, some don't have chocolate in them.
The 7 Definitive Types Of Oaxacan Mole:
Mole Manchamantel (I've made this one both with and without the pinapple, it's GREAT!

Fresh pineapple, tomatoes, and chorizo make an appearance in this bright red, fruity version of mole. In fact, manchamantel translates to "table cloth stainer" because this sauce does exactly that!

Mole Poblano (Red Mole)

Mole poblano is the most popular variation of mole. This version, associated with the Puebla region, is considered the national dish of Mexico. Ingredients include mulato, ancho, and pasilla chiles along with blended raisins, almonds, or peanuts. The greater use of chiles, dried fruit, and nuts and less reliance on chocolate makes this mole sweeter and spicier than other varieties.

Mole Verde

This mole gets it's flavor and color from extra pumpkin seeds, cilantro, tomatillos, and jalapenos. Fresh herbs stand in place of chocolate, giving the sauce an added brightness that other moles lack.

Mole Chichilo

Rich, homemade beef stock is the backbone behind this sauce, making it perfect for braised dishes. Arbol, guajillo, and ancho chiles take the place of chocolate, while corn flour or masa thickens the mixture.

Mole Amarillo

Mole amarillo lacks chocolate, dried fruit, and other sweeteners which makes it spicier than most. It's also thickened with masa harina or corn flour. The sauce is typically served alongside vegetables, chayote (Mexican squash) or served inside empanadas with shredded chicken.

The 7 Definitive Types Of Oaxacan Mole | Epicurious.com | Epicurious.com

[ElleTea]

Originally Posted by jimj

There are many types of Mole, some don't have chocolate in them.
The 7 Definitive Types Of Oaxacan Mole:
Mole Manchamantel (I've made this one both with and without the pinapple, it's GREAT!

Fresh pineapple, tomatoes, and chorizo make an appearance in this bright red, fruity version of mole. In fact, manchamantel translates to "table cloth stainer" because this sauce does exactly that!

Mole Poblano (Red Mole)

Mole poblano is the most popular variation of mole. This version, associated with the Puebla region, is considered the national dish of Mexico. Ingredients include mulato, ancho, and pasilla chiles along with blended raisins, almonds, or peanuts. The greater use of chiles, dried fruit, and nuts and less reliance on chocolate makes this mole sweeter and spicier than other varieties.

Mole Verde

This mole gets it's flavor and color from extra pumpkin seeds, cilantro, tomatillos, and jalapenos. Fresh herbs stand in place of chocolate, giving the sauce an added brightness that other moles lack.

Mole Chichilo

Rich, homemade beef stock is the backbone behind this sauce, making it perfect for braised dishes. Arbol, guajillo, and ancho chiles take the place of chocolate, while corn flour or masa thickens the mixture.

Mole Amarillo

Mole amarillo lacks chocolate, dried fruit, and other sweeteners which makes it spicier than most. It's also thickened with masa harina or corn flour. The sauce is typically served alongside vegetables, chayote (Mexican squash) or served inside empanadas with shredded chicken.

The 7 Definitive Types Of Oaxacan Mole | Epicurious.com | Epicurious.com

A lot of those still sounds quite sweet, which is something I don't care for at all. I also don't care for heavy sauces at all.