Who has the best enchiladas in town?

[DarrinS]

white guy with the black name knows whats up. why do white people love sal er taffy so much?

Never tried sal er taffy. As for the "grape drink", stold that from Dave Chappelle. I wish that dude would come back to us.

[DarrinS]

The place I go to on the regular, also has chicken enchiladas with a creamy jalapeno sauce, which is awesome.

As for Spanish rice? It doesn't completely suck, but I'm never impressed. Then again, it is rice.

[baseline bum]

I think the one I went to was near Redondo Beach -- like I said, it was just "ok". I probably just didn't know where the good places were.

At least you had Quality Seafood though on the pier. If you got them to cook anything it was pretty average, but they have a killer selection of fresh oysters.

[CosmicCowboy]

I got it at their sister restaurant La Hacienda de Los Barrios and thought it really sucked. I think very few restaurants here actually get the mulato chiles to throw with the anchos and pasillas, since mulatos are expensive and not the easiest to find (I can only find them at Culebra Meat Market).

Could be you are right. The Mole Poblano at Blanco when Momma was cooking (thats a whole nother crazy story) never found it's way into my heart like it did yours. As for Mexico eating experience I'm always going coastal at Cabo etc. and do seafood every meal except basic breakfast so haven't tried "authentic" mole poblano. You should send me a quart next time you trash your kitchen. I'll surprise you with a return gift.

CC



I don't get it. There are two Mexican dishes that are spectacular everywhere I have had them in Mexico and ty everywhere in the US: (1) mole poblano (2) tacos al pastor. If I make the Bayless mole poblano recipe at home then it tastes just like when I get it in Mexico, but it's such a ing pain in the ass to make since you're constantly frying, boiling, blending, grinding, and simmering the 25+ ingredients needed to make it. Takes all day, and is a pain in the ass to clean up after too, since you're seemingly using every pot and pan in the house at the same time if you hope to make it in a day.

[IronMexican]

I want to know where to get a good Torta Ahogada in LA.

[baseline bum]

Could be you are right. The Mole Poblano at Blanco when Momma was cooking (thats a whole nother crazy story) never found it's way into my heart like it did yours. As for Mexico eating experience I'm always going coastal at Cabo etc. and do seafood every meal except basic breakfast so haven't tried "authentic" mole poblano. You should send me a quart next time you trash your kitchen. I'll surprise you with a return gift.

CC

I'm not sure I'll be making it any time soon (still got a little bit, but not much, in the freezer and it freezes well). But I'll PM you the recipe.

[Fpoonsie]

(2) tacos al pastor

Mah . Introduced to them in Cuernavaca, MEX, and been on the hunt for ANYthing comparable in the states ever since.

[mrsmaalox]

enchildas...I bet your taco is the best Maalox... ;-)

I won't argue with that.

[Nbadan]

Sea food and Mexican combo is the bomb....Hula Hut....yum...

[Nbadan]

Enchilada plates are a rip...two enchiladas, rich and beans for $6-7...no thanks...

[mouse]

Garcia's in San Marcos

Those Tortillas are "neutral" in color .....real..... "Enchiladas " use RED Tortillas[/b]

[The Gemini Method]

I got it at their sister restaurant La Hacienda de Los Barrios and thought it really sucked. I think very few restaurants here actually get the mulato chiles to throw with the anchos and pasillas, since mulatos are expensive and not the easiest to find (I can only find them at Culebra Meat Market).



I don't get it. There are two Mexican dishes that are spectacular everywhere I have had them in Mexico and ty everywhere in the US: (1) mole poblano (2) tacos al pastor. If I make the Bayless mole poblano recipe at home then it tastes just like when I get it in Mexico, but it's such a ing pain in the ass to make since you're constantly frying, boiling, blending, grinding, and simmering the 25+ ingredients needed to make it. Takes all day, and is a pain in the ass to clean up after too, since you're seemingly using every pot and pan in the house at the same time if you hope to make it in a day.

I feel you on the mole poblano and the al pastor...the only decent al pastor I've ever had came from a taco woman at a friend's birthday. As you probably aware, that's a rarity for those taco dudes to prove to be great tacos, but this one time the al pastor was not overly salty nor fatty but had the right texture and tasted fresh. I haven't had good al pastor out here since then. My co-worker at my old job would make mole poblano for the office during Christmas time. She would also fuse tamales with mole poblano and that was bomb. She would only make it once a year because of what you mentioned: the work to make it right is exhausting.

[The Gemini Method]

I want to know where to get a good Torta Ahogada in LA.

That's a hard one...thought you would know the spots. I know I had read somewhere that they have a little market with a pull-up/sit down storefront in Echo Park? or somewhere around there that makes a decent one. I don't know exactly and would have to research it.

[baseline bum]

I want to know where to get a good Torta Ahogada in LA.

Never had one. So that's like a carnitas torta dipped in a thin arbol salsa?

[The Gemini Method]

Never had one. So that's like a carnitas torta dipped in a thin arbol salsa?

Mostly use crisp pork/beef for the ahogada...or, at the least that is how I know it growing up. With Mexican friends...but I'm guessing you could use any carne...if you wanted to...It is a drowned sammich. Damn...when is lunch?

[mrsmaalox]

I got it at their sister restaurant La Hacienda de Los Barrios and thought it really sucked.

It is easily some of the worst food in SA. The original on Blanco is really great---and they have authentic red chile enchiladas. It's funny because when you order them, you get a severe verbal warning about how these are not TexMex (chili gravy), because so many locals can't handle it I guess. But yea, it's surprising that the same family can operate 2 so completely different places.

[baseline bum]

It is easily some of the worst food in SA. The original on Blanco is really great---and they have authentic red chile enchiladas. It's funny because when you order them, you get a severe verbal warning about how these are not TexMex (chili gravy), because so many locals can't handle it I guess. But yea, it's surprising that the same family can operate 2 so completely different places.

Wow, really? How can you have the same recipes and have one so ty? ing makes me want to go strangle Bobby Flay for talking about how great La Hacienda is. The time I went was with a big group so we all sampled bits of each others' plates, and every ing thing was bull . Is this a case like the Lakers where the owner dies and son Fredo takes over and runs it into the ground?

[Chris]

Mexican Manhattan is the best mexican restaurant in San Antonio. Sucks to find a parking spot downtown, but it's worth it!

[Ditty]

Blanco Cafe

[CosmicCowboy]

Wow, really? How can you have the same recipes and have one so ty? ing makes me want to go strangle Bobby Flay for talking about how great La Hacienda is. The time I went was with a big group so we all sampled bits of each others' plates, and every ing thing was bull . Is this a case like the Lakers where the owner dies and son Fredo takes over and runs it into the ground?

Mama got shot with a bow and arrow by a junkie home invader who then tried to burn the house down.

[baseline bum]

Mexican Manhattan is the best mexican restaurant in San Antonio. Sucks to find a parking spot downtown, but it's worth it!

[baseline bum]

Mama got shot with a bow and arrow by a junkie home invader who then tried to burn the house down.

Wow, that's ty.

So did her will give the original restaurant to Michael and La Hacienda to Fredo?

[JudynTX]

I get the Chef's Special when I go there..............margaritas aren't bad either. , the chicken tacos are good too!!!!!