I have a mexican food cooking obsession!!

So I would like to know how to buy this cut of beef in the US, in Northern Mexico is called "Cuete" used for roasts and meat that would go in the oven, what do you call this cut of meat in the US?

I know the nogada looks chunky, but that’s because of the high walnut content, again an auntie dish, 🤤🤤😋😋

barbacoa on french bread w/ pico de gallo, queso fresco and sour cream

Got two bottles of Tajin dulce tamarindo and both had a hole in the seal and labeled “hole for freshness.”

Anyone have any insight why that would be?

Heavy on the Poblanos, ad plenty of them to use up.

I have recently joined the sub and I am also on various other subs and Facebook food pages.

I am on a carribean food page and people just will not share recipes, tips, ideas, products and sources of products etc. They are absolute gate keepers of their culture and food recipes - to the point they will want you to pay etc.

Not always of course. But in general.

But here is seems to be a sharing of a culture, a hospitality and honour to share with the world recipes and flavours of Mexican food!

Just want to say thank you from a white British dude who grew up eating bland British food and has now found food with flavour!!!!!!

Intestines are cheaper than the meat you'd use for carne asada. So is it that it's more labor intensive?

tried making chicken flautas for the first time to impress my husband and my FIL and they loved it. its worth the effort, but I'm having hard time to deal with the corn tortillas as I found them really fragile (ripped off easily). I tried to use one toothpick but they fell off easily so I had to use three toothpicks for one flautas so that way they can hold the shredded chicken while deep frying it.

I tried to microwave the corn tortillas with damp paper towel before but it just make them soggy, so I heat it on the pan before started folding it and found it work better. any tips for this?

I found this on a field, where you can find corn which I think is for animal food production. Shall I harvest it?

I found this one piece affected only, it didn’t spread through the field nor even the plant itself.

I picked up some squash blossoms at the farmers market yesterday and decided that I want to make some flor de calabaza tacos. I can't find fresh epazote but I do have access to dried. Should I go ahead and use the dried or just skip it entirely?

It’s divorciados because I use both red and green salsa, but also because I made it with all the skill and grace of a divorced person

Tasted great though 👍

Out of the many moles that we make in this house, mole negro is worth every minute spent in the process.

First go at making a mole negro. Took quite a long time but the end result was quite good. I have a lot of mole sauce left over, going to have to find other ways to use it.

Not sure how traditional it was, but used dried Pasilla, ancho, and chipotle chiles, onions, pumpkin seeds, raisins, several spices, and chocolate.

Source: https://www.eluniversalpuebla.com.mx/que-hacer/puebla-o-cdmx-donde-se-celebra-el-mejor-festival-del-chile-en-nogada-segun-google/

I want hot dogs. But I also want to give them a little more Mexican flare. What should I put on them?