Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Mexican dish/salad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican dish/salad?),it will help you,my kids.
I'm going to a party at the weekend and everyones been asked to bring a mexican dish. I've never made and have rarely had mexican food before so have no idea what to make. I was thinking of some kind of yogurty salad that would compliment spicy flavours? Any ideas?
Answer:
get a large container of sour cream and mix in 1 package of taco season chill and serve with tortillas its really good
or 2 pack of cream cheese 2 bottles of taco sause and a bag of shredded cheese and 2 cans of refried beans
spred the cream cheese out evenly across a 10-14" baking dish then spred the beans over that taco sause over that and top it off with alot of shredded cheddar or mexican flavored cheese bake at 350 till cheese starts to melt
serve with tortilla chips
i got a few more if you want e mail me
I'm a fantastic Mexican food cook! My enchiladas are great. I'll tell you what.....I'll cook the food, and you take me along. OK?
Why not try one of the following
MEXICAN BEAN SALAD
1 can kidney beans
1 can pinto beans
1 can corn
1 medium tomato, chopped
1 small onion, chopped
1 pkg. dry Ranch dressing dip mix
1 cup Cheddar cheese, shredded
1 bag chili cheese flavor corn chips, crushed
Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, onion, ranch dressing mix and cheese. Chill until ready to serve. Add corn chips and mix well.
MEXICAN SALAD
1 lg. head lettuce, chopped
2 or 3 tomatoes, chopped
1 bell pepper, chopped
1 onion, chopped
1 lg. can ranch-style beans (kidney, chili or Mexican beans), rinsed well
1 bottle Catalina French dressing
1 to 1 1/2 lbs. Cheddar cheese, grated
1 lg. bag Frito's corn chips, crushed
This salad may be mixed and serve immediately, or prepared using the following method the day before, then mixed together just before serving:
Toss together first 4 ingredients. Cover and refrigerate until needed. Mix remaining ingredients when ready to serve.
or Mexican papaya salad
1 tsp cumin seeds
1 tsp olive oil
skin and trimmings from salmon fillet, diced
1 tbsp sesame seeds
? tsp dried oregano
1 papaya, peeled and julienned on a mandolin
? red pepper, julienned
2 spring onions, julienned
2 limes, juice only
? tsp sesame oil
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper, to taste
Method
1. Heat a small frying pan, and lightly toast the cumin seeds over a gentle heat, for 1-2 minutes.
2. Remove from the pan and grind to a powder using a pestle and mortar.
3. Add the oil and the salmon trimmings and skin to the pan, and fry until crisp. Remove from the pan and set aside.
4. Place the sesame seeds into the pan, and lightly toast for 1-2 minutes, or until golden. Set aside.
5. Place the dried oregano, julienned papaya, red pepper and spring onions into a bowl.
6. Add the lime juice, the sesame oil, chopped coriander and season to taste.
7. Toss well to combine all the flavours.
8. Place onto a serving plate, and top with the toasted and ground cumin seeds, sesame seeds and crispy salmon skin, to serve.
or Mexican cheese quesadillas
225g/8oz cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g/2oz pine nuts, toasted
4tbsp chopped fresh coriander
12 x 20cm/8in soft flour tortillas
Method
1. Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
2. Spoon some of the mixture in a line along one side of each tortilla and carefully roll them up.
3. Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
4. Rest the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat straight away.
Weird!... here in Mexico we like yogurth but a mexican recipe with it is rare. Try a guacamole and don't go crazy. Mexican recipes are very difficult because you do not have the original ingredients and it would end tasting awful.
Try this one (the original ones I found where in spanish but this one resembles a lot). Avoid the "serrano chiles" and the pepper.
Also ignore the last two posts, that is not mexican (just stereotype junk). Or invite the police man... enchiladas are real mexican food.
ANIMO
The only thing that I can think of is a dish called Chiles en Nogada. Very Authentic!
You take a chile, poblano works well, and fry it for about a minute, then put it in a paper bag and let it sit to steam chiles, peel off the skin... then you stuff that chile with whatever you want really but picadillo is the most used stuffing for this dish. Now, the sauce, it's a combo of yogurt or heaving cream, walnuts, seasoning, and you top it with pomegranate seeds.
If you could pull this off you would be the star of the show! Guaranteed!
A lot of us eat this on our independence day because of the colors Green, white and red.
The poblanos aren't hot, and depending on your choice of filling, the dish can be very smooth as opposed to spicy.
Have fun!
At the end of the day it doesn't matter if it's "traditional" or a "stereotypical" recipe. It's how it tastes that matters.
Try this link it may help you:
http://www.mexgrocer.com/mexican-recipes...
From the UK our signature dish is Roast Beef, Yorkshire pudding and gravy, but I can guarantee that most people will have their own little knacks and methods of preparing and cooking it which will vary from the next person. So therefore there is no right or wrong. A recipe/dish should be the result of how you like it and include ingredients which you prefer. Don't be too ambitious if you feel apprehensive. Just try a simple bean salad or tortilla chips and salsa. At the end of the day all contributions will be welcome.
bring a can of salsa and some tostitos with cheese
Mexican rice or mexican salad with rice, chopped capsicum (red & green), chopped chili, cumin, mayonnaise, chopped chicken breast, chopped ham...
I've never known anyone who did not like tostadas. You need corn tortillas, baked flat, refried beans, shredded chicken, or a ground beef filling made with carrots, potatoes, onions, garlic, cilantro and ground tomato. Shredded lettuce, shredded cheese (try to get Mexican cheese like asadero or oaxaca pronounced wahaka) slices of tomato, onion and avocado, cream and lastly salsa of your choice. The idea is to take the tortilla, spread it with refried beans, use the chicken or the ground beef filling as toppers as well as the lettuce, tomato, onion, avocado, cheese, cream and salsa. It is the Mexican equivalent of a delicious drippy burger, yeah, you drip all over, but I've never known anyone who hasn't. The interesting thing about this is you can take all the ingredients separately and let everyone make their own tostada, with the ingredients they want. You don't need any side dishes with this either.
Mexicans will eat yogurt but traditional Mexican cuisine does not include it among their ingredients.
The first two recipes are not Mexican, they Americanized versions and nowhere near the real thing. Unfortunately there is a lot of stereotyped information out there thanks to fast food and Hollywood, what I provide here is the real stuff. Tostadas actually mean that something has been toasted. If you make that tostadas yourself, then be sure to eat them fast once you put all the toppings in place because baked tortillas will go soft once they are soaked. You could also fry them in oil, this is not common but it will keep them hard and crunchy for la longer time.
Good Luck
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Mexican dish/salad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican dish/salad?),it will help you,my kids.
I'm going to a party at the weekend and everyones been asked to bring a mexican dish. I've never made and have rarely had mexican food before so have no idea what to make. I was thinking of some kind of yogurty salad that would compliment spicy flavours? Any ideas?
Answer:
get a large container of sour cream and mix in 1 package of taco season chill and serve with tortillas its really good
or 2 pack of cream cheese 2 bottles of taco sause and a bag of shredded cheese and 2 cans of refried beans
spred the cream cheese out evenly across a 10-14" baking dish then spred the beans over that taco sause over that and top it off with alot of shredded cheddar or mexican flavored cheese bake at 350 till cheese starts to melt
serve with tortilla chips
i got a few more if you want e mail me
I'm a fantastic Mexican food cook! My enchiladas are great. I'll tell you what.....I'll cook the food, and you take me along. OK?
Why not try one of the following
MEXICAN BEAN SALAD
1 can kidney beans
1 can pinto beans
1 can corn
1 medium tomato, chopped
1 small onion, chopped
1 pkg. dry Ranch dressing dip mix
1 cup Cheddar cheese, shredded
1 bag chili cheese flavor corn chips, crushed
Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, onion, ranch dressing mix and cheese. Chill until ready to serve. Add corn chips and mix well.
MEXICAN SALAD
1 lg. head lettuce, chopped
2 or 3 tomatoes, chopped
1 bell pepper, chopped
1 onion, chopped
1 lg. can ranch-style beans (kidney, chili or Mexican beans), rinsed well
1 bottle Catalina French dressing
1 to 1 1/2 lbs. Cheddar cheese, grated
1 lg. bag Frito's corn chips, crushed
This salad may be mixed and serve immediately, or prepared using the following method the day before, then mixed together just before serving:
Toss together first 4 ingredients. Cover and refrigerate until needed. Mix remaining ingredients when ready to serve.
or Mexican papaya salad
1 tsp cumin seeds
1 tsp olive oil
skin and trimmings from salmon fillet, diced
1 tbsp sesame seeds
? tsp dried oregano
1 papaya, peeled and julienned on a mandolin
? red pepper, julienned
2 spring onions, julienned
2 limes, juice only
? tsp sesame oil
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper, to taste
Method
1. Heat a small frying pan, and lightly toast the cumin seeds over a gentle heat, for 1-2 minutes.
2. Remove from the pan and grind to a powder using a pestle and mortar.
3. Add the oil and the salmon trimmings and skin to the pan, and fry until crisp. Remove from the pan and set aside.
4. Place the sesame seeds into the pan, and lightly toast for 1-2 minutes, or until golden. Set aside.
5. Place the dried oregano, julienned papaya, red pepper and spring onions into a bowl.
6. Add the lime juice, the sesame oil, chopped coriander and season to taste.
7. Toss well to combine all the flavours.
8. Place onto a serving plate, and top with the toasted and ground cumin seeds, sesame seeds and crispy salmon skin, to serve.
or Mexican cheese quesadillas
225g/8oz cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g/2oz pine nuts, toasted
4tbsp chopped fresh coriander
12 x 20cm/8in soft flour tortillas
Method
1. Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
2. Spoon some of the mixture in a line along one side of each tortilla and carefully roll them up.
3. Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
4. Rest the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat straight away.
Weird!... here in Mexico we like yogurth but a mexican recipe with it is rare. Try a guacamole and don't go crazy. Mexican recipes are very difficult because you do not have the original ingredients and it would end tasting awful.
Try this one (the original ones I found where in spanish but this one resembles a lot). Avoid the "serrano chiles" and the pepper.
Also ignore the last two posts, that is not mexican (just stereotype junk). Or invite the police man... enchiladas are real mexican food.
ANIMO
The only thing that I can think of is a dish called Chiles en Nogada. Very Authentic!
You take a chile, poblano works well, and fry it for about a minute, then put it in a paper bag and let it sit to steam chiles, peel off the skin... then you stuff that chile with whatever you want really but picadillo is the most used stuffing for this dish. Now, the sauce, it's a combo of yogurt or heaving cream, walnuts, seasoning, and you top it with pomegranate seeds.
If you could pull this off you would be the star of the show! Guaranteed!
A lot of us eat this on our independence day because of the colors Green, white and red.
The poblanos aren't hot, and depending on your choice of filling, the dish can be very smooth as opposed to spicy.
Have fun!
At the end of the day it doesn't matter if it's "traditional" or a "stereotypical" recipe. It's how it tastes that matters.
Try this link it may help you:
http://www.mexgrocer.com/mexican-recipes...
From the UK our signature dish is Roast Beef, Yorkshire pudding and gravy, but I can guarantee that most people will have their own little knacks and methods of preparing and cooking it which will vary from the next person. So therefore there is no right or wrong. A recipe/dish should be the result of how you like it and include ingredients which you prefer. Don't be too ambitious if you feel apprehensive. Just try a simple bean salad or tortilla chips and salsa. At the end of the day all contributions will be welcome.
bring a can of salsa and some tostitos with cheese
Mexican rice or mexican salad with rice, chopped capsicum (red & green), chopped chili, cumin, mayonnaise, chopped chicken breast, chopped ham...
I've never known anyone who did not like tostadas. You need corn tortillas, baked flat, refried beans, shredded chicken, or a ground beef filling made with carrots, potatoes, onions, garlic, cilantro and ground tomato. Shredded lettuce, shredded cheese (try to get Mexican cheese like asadero or oaxaca pronounced wahaka) slices of tomato, onion and avocado, cream and lastly salsa of your choice. The idea is to take the tortilla, spread it with refried beans, use the chicken or the ground beef filling as toppers as well as the lettuce, tomato, onion, avocado, cheese, cream and salsa. It is the Mexican equivalent of a delicious drippy burger, yeah, you drip all over, but I've never known anyone who hasn't. The interesting thing about this is you can take all the ingredients separately and let everyone make their own tostada, with the ingredients they want. You don't need any side dishes with this either.
Mexicans will eat yogurt but traditional Mexican cuisine does not include it among their ingredients.
The first two recipes are not Mexican, they Americanized versions and nowhere near the real thing. Unfortunately there is a lot of stereotyped information out there thanks to fast food and Hollywood, what I provide here is the real stuff. Tostadas actually mean that something has been toasted. If you make that tostadas yourself, then be sure to eat them fast once you put all the toppings in place because baked tortillas will go soft once they are soaked. You could also fry them in oil, this is not common but it will keep them hard and crunchy for la longer time.
Good Luck
correctness,It's Non-profit and only for informational purposes.
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