some questions about mexican food.?

Question

-What can you do to keep an avocado from truning dark once it is peeled or cut open??


-What ingredient do American ooks often substitute for fresh cilies when cooking Mexican and why?


-what are some popular fillings and toppings for tacos?


thank you! anything will help!!

Answer 1

1. Your best bet is to add some lemon or lime juice, and judiciously apply plastic wrap. Refridgeration slows down the process as well. Lastly, keeping the pit in your guacamole will also keep it from turning brown.

2. cayenne chili powder, dried chilis, jalapenos, tabasco, and other types of peppers or hot sauces.

3. chicken, shrimp, fish, beef, steak, pork(carnitas), bbq pork, etc.. / lettuce, tomato, cheese, guacamole, sour cream, olives, hot sauce, more cheese, grilled onions...

Answer 2

I wonder why so many people confuse Mexican with Southwestern or Tex Mex.

Milk or lemon juice helps for avocadoes. This applies not only to Mexican food. There is also an item sold in envelopes at Wal Mart or HEB for that purpose.

American cooks use any kind of hot item except Mexican chilies, thus rendering their dishes into tex mex not mexican. Mexican chilies are varied, not just jalapeño, but serrano, chipotle, guajillo, piquin, habanero etc. infinitely more tasty and superior to the tabasco and crushed red pepper flakes used in America, I've even seen them use japanese wasabi or chinese items completely unrelated to Mexican food.

You can fill a taco with practically anything, from ground beef dishes called picadillo, to shredded beef, pork or chicken dishes, pork rinds in green sauce, some items like romeritos which you will not find easily in America, you can also fill them with refried beans, nopales (indigenous mexican cactus, quite good by the way), cheese and poblano pepper strips, the variety is endless.

Toppings for tacos are basically sauces made with tomatoes the red kind or a smaller variety of green tomato, chilies, sometimes mole (made with a paste of several crushed spices and chocolate, truly delicious) shredded cheese (no Cheddar, Monterrey Jack or mozarella please) manchego, oaxaca and asadero cheeses are the norm, and cream.

This is bona fide Mexican food info you are getting here.

Answer 3

1-To be honest I don't think u can do anything from keeping an avocado from turning dark, the only thing is once u cut it and it turns dark just cut off the dark parts before eating it.

2- they substitute tomatoe instead of chilles.

3-popular meat fillings for tacos are chopped bistec(steak), lengua (beef,) carnitas (pork shredded) carne enchilada (spicy pork) chivo (goat). the best topping for these are onions, cilantro,lettuce tomato, finely chopped n sour cream (mexican cream) shredded white cheese. then pour some spicy salsa or guacamole salsa. But use real mexican tortillas u heat them on a griddle for about 2mins on both sides. Don't fried the tortilla. This is an authentic recipie, don't eat imatation mexican food such as taco bell or any restaurant where u don't acutally see mexican people becuz they are just imitating.
take this advice from a mexican.

Answer 4

a actual nostalgia holiday for me is as quickly as I restoration the breakfast that the Vaqueros used to restoration on the Rancho the place i became raised. Fry a nil.5 pound of thick sliced 1st Baron Beaverbrook actual crisp. get rid of from the skillet and scramble a dozen eggs distinctly dry. Then upload 2 tremendous cans of re-fried beans and a pair of tremendous can of overwhelmed tomatoes that are already mixed and mixed jointly. whilst all of that's mixed jointly overwhelm the 1st Baron Beaverbrook and upload back to the skillet. comprehend that i'm speaking approximately utilising a very tremendous camp form skillet. whilst all of that's mixed nicely take a seat the skillet contained in the midst of the table ( custom ) and help your self and placed a tremendous cooking spoon complete right into a warm flour or corn tortilla. Fold it over and devour heartily. It provides to the ambience if anybody tells lies concerning the captivating Mexican Senorita whose honor you defended in a tremendous barroom brawl once you have been a youthful guy down on the Mexican Border at Del Rio, Texas. Of coarse, if your spouse is with you, you're sensible to forgo this tale and inform concerning the huge Roundup which you labored once you have been a youthful guy and merely permit it flow at that. Knots on your head are no longer worth it.

Answer 5

For the "already-cut-open" avacados, leave the seed in and put the two halves, (skins), back together and refrigerate.
As to the substituting of chiles, I don't know? There are so many different kinds of chiles out there that certainly one can find one that's just right for their taste; hot ones, mild ones and everything in between!
Some taco fillings are: cheese, sour cream, guacamole, diced onions and/or chives, cilantro, diced Roma tomatoes and lettuce.
(There... how's that?)

Answer 6

avocados: lemon or lime juice, or keep the pit of the avocado in the bowl w/ the mashed avocado

dry chilies; b/c they have no fresh available

pulled pork, fish, chicken, beef, lettuce, tomato, cheese, guacamole, sour cream, jalapenos

Answer 7

To keep avacadoes from turning brown after cutting, brush them with lemon juice. They'll last much longer.

Try jalapeno peppers

Toppings for Tacos: Lettuce, tomatoes, cheese, peppers, avacado, sour cream....

Answer 8

I have answers for question #1 and 3.

1. Avocado and Tomato Salad

3.My family puts, white tuna packed in water, drained
sweet corn, onion, cilantro, salsa, lime, juiced, hot sauce, salt and pepper and sour cream.
Yum!Yum!

Answer 9

lime or lemon juice for the avocado, dry chili , Chile powder,or paste. taco fillings,lettuce,tomatoes,,cheese,salsa,green onions,avocado, hot peppers,.filling meat,chicken fish,.

Answer 10

Lemon juice
Cilantro, cayenne pepper,
cilantro, tomato's, kidney beans, cheese, onions, lettuce.. or even. shreeded cabbage.. It's crunchy and taste's great..
I use white corn tortilla's for my taco's.. Hold the shell open with a fork and tongs to give it shape.(that's if your frying them)
flip in hot canola oil.. flip again and then fold shell in half.. open with fork and flip with tongs.. Excellent.. La Victoria taco sauce is mild with great flavor.