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Old 03-15-2007, 10:28 PM   #21
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Those are some high quality phone-o-graphs. As for smuggling pathogens into the country, well, all I can say is "Baron who?"

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Old 03-21-2007, 04:50 PM   #22
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You guys have made me insatiably hungry!! You wouldn't think it, but here in Northern Cali, it's really hard to get really good Mexican food. Then again, I'm biased. I was born south of the border...

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Old 03-22-2007, 02:59 AM   #23
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Quote:
Originally Posted by omniscientomar
You guys have made me insatiably hungry!! You wouldn't think it, but here in Northern Cali, it's really hard to get really good Mexican food. Then again, I'm biased. I was born south of the border...
If you're in SF check out Tommy's Mexican Restaurant. Despite the name, they have excellent Yucatan-style food. The pibils are fantastic. They also have a tremendous selection of tequilas. It's really fairly nondescript and not at all expensive (kind of a local family owned atmosphere), though I did see it featured on that Chiarello guy's show when he was covering tequila.

BTW, I forgot to take pictures at the baptism party (of the food), but we had chicharron in a red salsa, mole negro (beef), pulled pork in a red sauce, rajas, frijoles, freshly made tortillas on the grill, and all the trimmings.
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Old 03-22-2007, 03:12 AM   #24
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mmmm cochinita pibil....

place I go to makes a torta of this.

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Old 03-22-2007, 03:17 AM   #25
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I love pibils, and I've never tried to cook one. Might have to source some banana leaves this weekend.

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Old 03-22-2007, 12:56 PM   #26
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Quote:
Originally Posted by Baron von BeeGee
I love pibils, and I've never tried to cook one. Might have to source some banana leaves this weekend.
I haven't hear of pibils? Asian markets are a good place for Banana leaves, you can find them frozen and they work fabby. One pack lasts me forever and a day.

You guys ever had Pasteles?
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Old 03-22-2007, 01:57 PM   #27
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I wish SWMBO were mexican. I LOOOOOOOOOOOOVE mexican food. We actually met at a Cinco de Mayo party. Her family is Luxemborgean (??) so the meals Grandma cooks are great, but all sausages and heavy gravies and sour sides.

I think I'm going to Asada Express for lunch today. GREAT food, and awesome salsa.

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Old 03-23-2007, 03:04 AM   #28
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I keep waiting, and I saw Cheees post, so I thought I would check it out. But nothing vulger. Damn Baron, You got a hot Sil.

And the food looks fantastic.

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Old 03-23-2007, 03:32 AM   #29
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Quote:
Originally Posted by Sean
I keep waiting, and I saw Cheees post, so I thought I would check it out. But nothing vulger. Damn Baron, You got a hot Sil.
Even after pigging out on lunch here I am getting hungry reading this.
As for SIL, marks out of two?
I would give her one!

hee hee hee
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Old 03-23-2007, 01:24 PM   #30
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Quote:
Originally Posted by beer4breakfast
I like to make a manchamantel sauce to go with leftover pulled pork. Traditionally you'd serve it with carnitas de puerco o carnitas de res
I haven't heard of manchamantel before. We made Carnitas (almost always refers to pork in Cuban cuisine) the other day. They are traditonally served with lime and salt there or at least where MIL is from. It was nice. Carnitas, Tostones, Arroz con Habichuelas Negra (not together like Congris). I was gonna make Yuca, but the stores around don't turn it over fast enough and it has the tell-tale black streaks of badness . You can buy it frozen in most Goya sections but it is too expensive for what it is. It would kind of be like buying frozen potatoes for $4 a lb., which for a staple starch I can't bring myself to do.
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