traditional mexican meal?

Question

my boyfriend is mexican (he's originally from guadalajara,Jalisco) and i want to make a traditional meal from that region of mexico and suprise him.... please help

Answer 1

Carnitas, Guadalajara Style
5 lb Boneless picnic pork shoulder roast, cut into 2-inch cubes
1 tsp Salt
2 1/2 lb Large tomatoes, seeded & chopped
5 x Serrano chiles, seeded & finely chopped
1 lrg White onion, coarsely chopped
1/2 cup Chopped fresh coriander (cilantro) leaves

(These little pieces of succulent browned pork can be served on their own as a snack or with warmed fresh tortillas and guacamole)
Pour 1/4 inch of water into a large dutch oven. Add the meat and sprinkle the salt on top. Bring to a boil over high heat. Reduce the heat and simmer gently, stirring occasionally until all the liquid has evaporated, the fat is rendered adn the meat is tender, 1 to 1 1/2 hours. Continue to cook, turning the pieces of pork in the rendered fat until evenly browned, about 15 minutes longer. Transfer the meat to paper towels to drain. Trim all the visible fat from the carnitas, if desired.
Pour off the fat in the dutch oven and return the carnitas to the casserole. Stir in most of the tomatoes, chiles, onion and cilantro, reserving a little of each for garnish. Cover and cook over low heat until the tomatoes and onion soften slightly, 4 to 5 minutes. Season with salt to taste. Transfer the carnitas to a warmed serving platter and garnish with the reserved tomatoes, chiles, onions & coriander.

Chicken Guadalajara Style
1 x Roasting Chicken, about 5 lb
1/2 x Onion
4 x Cloves Garlic
2 tbl Salt
1/4 tsp Freshly Ground Pepper
7 sm Sprigs of Parsley
3 lb Ripe Tomatoes
1 cup Finely Chopped Onion
3 tbl Red Wine Vinegar
2 tsp Oil
1 tbl Dried Oregano

Place the chicken in a large pot or Dutch oven and cover with cold water.
Add the onion, garlic, 1 tablespoon of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook, covered, for 35 minutes or until the chicken is tender. Let cool, then drain and cut into serving pieces.
Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into a large bowl. Add the chopped onion, vinegar, oil, oregano and remaining tablespoon of salt. Correct the seasonings.
Place the chicken in the bowl of tomato sauce, turning to coat well. Cover and refrigerate for at least 3 hours. Serve cold.


Ok there you go.

Answer 2

Tlalpeno Soup - Caldo Tlalpeño

Recipe Ingredients:

4 Wings
2 Chicken backs
3 Chipotle chilis
1 1/2 cups Garbanzo beans (chick peas)
1 Onion
2 Cloves of garlic
1 Sprig of epazote
2 cups Cut green beans
3 Carrots cut into coins
3 Limes

Recipe Instructions:

Soak garbanzos overnight. Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of water until the garbanzos are soft. Add epazote, chipotle chili, carrots and green beans and boil on a low flame until the vegetables are soft. Serve with lime and diced onion.

Answer 3

La Chata is a restaurant that I've visited for a couple years now in Guadalajara.
They have traditional Mexican Cuisine and it is so great.
Go on their website and check their menu out and maybe it will help you make up your mind. My favorite plates are, Queso Fundido with ground chorizo, enchiladas, flautas, carne adobada and a good guacamole.

Good Luck !!!

Answer 4

No enchiladas! Enchiladas are border food. I had a friend from Guadalajara City and she and her family made me some good food! One of the dishes was tortas. Its a sandwich with roasted pork, lettuce, tomato, hot green salsa, and guacamole and beans on a bolillo (Portuguese roll). Another delicious meal was posole. Its pork stew basically, cooked with hominy, served hot with fixins- sliced radishes, fresh sliced jalapenos, salsa, cilantro, and queso fresco (mexican cheese).
Don't forget the michilada! Its a Corona or your favorite mexican beer with a huge dash of mexican hot sauce (like Cholula or Tabasco) and a squeeze of lime and salt, if you want. Delish! Enjoy!

Answer 5

i would say enchiladas..my favorite are chicken enchiladas with three cheeses. rice and beans. but i think they have alot of sea food out there so you could also try a mexican shrimp cocktail, GIRL..ITS SO GOOD!! i make one that has orange soda in it..sounds grouse but its sooo good..u dont even know its in there!

Answer 6

Here are a bunch of links to sites that I hope will help you

http://dmoz.org/Home/Cooking/World_Cuisines/Latin_American/Mexican/

Answer 7

North mexico and south mexico are very different. Make sure where your getting your recipe from is where he is really from

Answer 8

I like cheese enchiladas w/rice, chips and salsa.

Answer 9

taco rice beans