It’s my opinion
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Mexican Crema
Isabel Eats
https://www.isabeleats.com › mexican-crema
what is mexican crema? from www.isabeleats.com
Sep 12, 2024 — What is Mexican crema made of? Mexican crema is made of 4 ingredients: heavy cream, buttermilk, lime juice, and salt.Had stomach trouble that is still going on. I was delighted when I found that I could find things at Chipotle that I could eat.
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If you’re going to eat fast food, this is the fast food you want. It’s reasonably free of weird stuff, reasonably fresh, you get a choice, and it’s efficiently prepared. Every component is recognizable as a food and you could reproduce it in your home kitchen. Bonus points for the fact the components of Mexican food survive nicely in warming trays. French food not so much.
If your midwestern aunt made Mexican food, this is what she’d serve. It’s not great but it’s pretty good. Pay the extra for the guacamole-it’s legit!
@Steve-Miller said in It’s my opinion:
Bonus points for the fact the components of Mexican food survive nicely in warming trays. French food not so much.
Things like beans and rice do well in warming trays, but my experience is that dishes involving tortillas are quite sensitive and benefit from serving right away. Soggy or leathery tortillas are not fun.
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True, unless the tortillas are already soggy - made up as enchiladas for example. Tacos do not survive warming trays.
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What is the term in Spanish for Mexican Oregano?
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I sent someone here some spices from The Spice House years ago, including some Mexican oregano. But I don't remember who it was....this getting old thing gets old....
@RealPlayer - apparently it's called...wait for it.... orégano
https://sweetishhill.com/what-is-mexican-oregano-called-in-spanish/
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The Spice House has a bunch of recipes that include Mexican oregano. I'm thinking some pickled jalapenos could be in my future.
https://www.thespicehouse.com/blogs/news/spicelight-mexican-oregano
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Mexican oregano isn’t all that rare. I can find it in local grocery stores. McCormick even sells it.
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Thanks! I’m really intrigued.
While we’re on the subject of herbs, there’s another Mexican herb called damiana that I have loved as a tea for years. Rather spicy and aromatic. I blend the loose leaves half and half with peppermint for a bracing afternoon beverage. But I don’t think Spice House would have it.
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The Spice House has a bunch of recipes that include Mexican oregano. I'm thinking some pickled jalapenos could be in my future.
https://www.thespicehouse.com/blogs/news/spicelight-mexican-oregano
I made escabeche last week. Pickled jalapeños, radishes, carrots and cauliflower. Super easy and really good! I’ve been eating it over cottage cheese for breakfast.
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I looked up Mexican Oregano online and, like Steve said, it’s a very different animal from European oregano. It’s actually in a different genus. I did not know this before, and I will go looking for it. We have a big Mexican community around here, so I hope I can assume that they sell the real thing.
Another distinctly Mexican herb is Epazote, very earthy, often cooked with beans. It’s not exotic, grows everywhere. The flavor has been compared to motor oil, not inaccurately.
The tenants also grew epazote and I can recognize the flavor. I’m not sure I care for it.
Or maybe a little goes a long way.
I’m not familiar with damiana but I see Amazon sells it fairly cheap. The plant grows wild in Texas but I don’t think it will survive your winter. Maybe just as well - plants are very expensive on line.
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I have and use Mexican oregano. Also cilantro, but that has to be fresh. Both make a huge difference in Mexican cooking.
On that subject, I found a place here that make frozen margaritas just like Pepper’s in Arcadia did, which is where I learned about Mexican food.
After 40 years I remember those flavors very clearly. When I moved back east what few places offered what they called salsa did not use cilantro. I finally figured out what was wrong with them.
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There is such a large Mexican population here now that most foodstuffs are widely available, even grown by Mexican farms. Surprised I haven’t seen the oregano, but Mexico has regional cuisines, and around here I gather it’s Oaxacan.
One thing I just can’t get used to is papalote. It’s everywhere but I don’t know how to use it.
Funny, back in the early 80’s Mexican food was quite exotic. Manhattan had only one or two restaurants. Armed with Diana Kennedy’s cookbooks, I was keen to cook Mexican, but there were TWO places to buy Mexican ingredients: a place on 14th St. (expensive) or an open-air market up in Spanish Harlem. Today, in Staten Island, I can just walk a block or two.
Same with craft beer: hard to find then, now everywhere.
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There is such a large Mexican population here now that most foodstuffs are widely available, even grown by Mexican farms. Surprised I haven’t seen the oregano, but Mexico has regional cuisines, and around here I gather it’s Oaxacan.
One thing I just can’t get used to is papalote. It’s everywhere but I don’t know how to use it.
Funny, back in the early 80’s Mexican food was quite exotic. Manhattan had only one or two restaurants. Armed with Diana Kennedy’s cookbooks, I was keen to cook Mexican, but there were TWO places to buy Mexican ingredients: a place on 14th St. (expensive) or an open-air market up in Spanish Harlem. Today, in Staten Island, I can just walk a block or two.
Same with craft beer: hard to find then, now everywhere.
@RealPlayer said in It’s my opinion:
Funny, back in the early 80’s Mexican food was quite exotic.
My first experience with Mexican food in NYC (early-ish 80s) was El Coyote, Broadway, just north of Grace Church. (Some where between 8th and 14th Sts.) Not far from where Pizza Piazza eventually opened (Swoon, their deep dish pepperoni was to die for!... imo).
