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I prefer my nachos the deceptively simple (looking) Texas way, where each fresh fried chip is lovingly spread with refried beans before being topped with cheese and a jalapeño slice. Some add steak or chicken, but I like these nachos meatless with sour cream and guacamole. It’s more trouble, but I find it takes a lot less nachos to satisfy me when they are prepared this way.
Maybe you, but culinary schools and culinary textbooks do not.
Are you sure about that? Because from my experience you can read five culinary textbooks that will have a "traditional" recipe written five different ways with different ingredients!
There are regional variations of many dishes that share a common name across all of them, it's silly to pretend there is exactly one way to make something or that substituting a certain ingredient nullifies the name.
Are you sure about that? Because from my experience you can read five culinary textbooks that will have a "traditional" recipe written five different ways with different ingredients!
Mex culinary books about nachos or US culinary books?
Hello. I your esquite pic, it looks like corn with cilantro, it doesn't look like a traditional esquite, with corn, chile de árbol or piquÃn, and epazote. These ingredients are the signature of the esquite. I you change epazote for cilantro, this is not an esquite.
I had no idea. I assumed esquites has merely elote off the cob and dressed chile powder and cilantro. Now I'm curious to try the real deal. I live a stone's throw from Santa Ana, Ca and have a bunch of legit taquerias...I've never ordered equites from them but now I want to try it.
Mex culinary books about nachos or US culinary books?
Just like "chefs", I put no trust in culinary school text books. It is a bunch of opinionated dweebs trying to convince folks that they are right. Every recipe started with peasant cooking beginnings, and any "chef" making claims on the recipes is a moron.
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