This is the “El Jefe” variety from Johnny’s Selected Seeds for anyone who’s interested. They’re very prolific and have great heat.

¡Buenos días y buen provecho! El desayuno del día de hoy estaba migas, frijoles, aguacate y quesito con salsa casera. ¡Espero que tengan un buen día!

P.D. Ya saben que los desayunos Mexicanos son los mejores. :D

Como vivo fuera de México y del continente americano conseguir tamales no es muy fácil, así que pude reunir todos los ingredientes, incluyendo las hojas de plátano que se consiguen en supermercados chinos muy fácilmente.
Y la verdad es que quedaron muy buenos 🥹

Never noticed cilantro flowers before, kinda crazy looking. Do most Mexicans call this cilantro or culantro or something else?

Also, anyone here know a lot about papalo? Growing amazing here in FL. So far I’ve just used it in two different salsas and it’s phenomenal but just wondering if there are other uses.

This was the first time my gf invited me to meet her family in a tiny town an hour or so from Autlan (home of Santana, and last image is the huge guitar they have at the towns entrance to honor him)

Arrived to a greeting where they grilled up some Res on the parilla.

And yes, that is indeed a metal wheel well that is the parilla itself. Family lives on the El Rancho, tiny community of about 2500 people. Not an ATM in town.

Images from various meals and bites we had there and around the area.

A vastly different experience than last night at Xocol! And yet even mas Rico.

For those who like this, I’ll make this a little “I flirted too hard and now I (in this case was invited to dinner in a town 50km away from the nearest OXXO) series.

My first similar post about my time at a gender reveal in GDL/Zapopan as the only gringo among the 80 or so guests. Was amazing!

https://www.reddit.com/r/mexicanfood/s/O21QULgLOW

Un taco de papa con huevo y el otro de machacado a la mexicana 🤤

Cochinita pibil, siete chiles sauce on homemade corn tortillas.

UK supermarkets are terrible for this. All they have is Old El Paso & occasionally a special salsa.

I've heard of Cool Chile & Mexgrocer. Do they supply authentic ingredients? It looks like they do. Cool Chile especially looks quite interesting.

Also, where else supplies them ( if anywhere).

I know when most people go to Mexico for food their minds go straight to the taco stands etc. But for me I love the panaderias. There is something about picking out a different set of pan dulces from the endless options available each day. Which got me thinking what is your favorite pan dulce? Is there one most people in Mexico tend to enjoy the most? It’s cliche but Conchas are really elite. But I also enjoy Banderilla’s and Mantecada’s

Second visit to Xocol - what a wonderful spot in Guadalajara!

First pic was Lechon, second was oxtail fried in what is almost a hushpuppy shell.

I strongly suggest folks check this place out when in GDL.

Segunda visita a Xocol: ¡qué lugar tan maravilloso en Guadalajara!

Mi primera elección fue el lechón; la segunda, el rabo de toro frito con una cobertura similar a la de un *hushpuppy*.

Recomiendo encarecidamente a todo el mundo que visite este sitio cuando esté en Guadalajara.

Leftover smoked brisket, fresh pico, fried egg with crispy Oaxaca cheese, jalapeño cream, habanero salsa, and a drizzle of cilantro-lime cream on top!

Homemade Red Pozole

I had a craving for some Red Pozole, it was an itch that desperately needed scratching, and Juanita's canned Pozole wasn't going to cut it.

Cut 3lbs of pork butt into 1" - 1-1/2" cubes and trim the fat.

Brown well in a skillet, lots of color and crunchy edges to build flavor.

In a large stock pot add 8 cups of vegetable stock, 8 cups of chicken stock and 8 cups of water.

Bring it to a fast simmer and add the pork, bring to a boil then lower to a fast simmer.

Let this simmer, stirring occasionally, for about two hours until the pork is tender.

When pork is tender shred it, I use a wooden spoon to mash it against the side of the pot breaking it apart.

Mince a large white onion and 10 cloves of garlic, saute in the pan used for the pork.

Half goes in the pot, and half goes in the blender for the chile sauce.

While the pork is cooking, make your chile sauce.

I used Guajillo, Ancho and Chipotle dried chile pods.

Stem, seed and de-vein, lightly toast and then soak in hot water to reconstitute.

You can use the soak water if it's not bitter in the blender, otherwise use the broth you're cooking.

Place onions and garlic in blender, add the chiles and 3 cups of liquid and blend till smooth.

Add some oil into the pan the pork and onions cooked in, add the chile sauce and slow simmer.

Taste to see how spicy it may be and if it needs spicing for flavor.

Add salt, sugar, cumin and Mexican oregano to taste.

Drain and rinse two 25oz cans of White Hominy.

Add to pot after pork is tender and shredded.

Add chile sauce to pot, use a sieve and/or cheesecloth to strain the sauce.

Taste the sauce for spiciness, add as much sauce as you desire for color, flavor and heat.

It's also time for herbs and spices, cumin, Mexican oregano, epazote and both ground clove and ground coriander.

Let simmer for 1/2 an hour.

I usually end up adding salt one teaspoon at a time until the flavors "POP!"

Serve with any of the following, shredded lettuce or cabbage, thinly sliced onion / red onion, tortilla chips, cilantro, limes and slices of radish.

Pa sorpresa de varias personas sí se pueden encontrar algunas taquerías mexicanas en Francia que tienen buena calidad (obviamente inigualables a México pero se defienden muy bien)
Acá con una michelada para calmar el alma

¡Buenos días! Huevos rancheros con salsa casera del día de hoy, los frijolitos que he hecho anoche y tortillas caseras. ¡Que tengan un buen día!

Tacos de chorizo, arrocito, frijoles, chiles toreados, y ¡unas heladas! Con todo - limones, quesito, salsita de habanera y piña, cebollitas...¡estaban bien riquísimos!

Replaced beans with nopales to see how it would change. Result: added sour flavor and removed some of the earthiness, kind of like “spicy n sour” overall. Also added onions individually after making cuz my mother is allergic to the oils in onions. While the original point of removing beans was cuz my father is diabetic, nopales adds its own carbs so kind of a one-step-forward type situation for that specific goal. Ultimately, it was very tasty but I was surprised just how dramatic the cactus changed the direction of the flavor. Also used farmers’ market peppers and still got a pile of jalapeños leftover that I don’t know what to do with yet.