[mylife]

btw I judge a Mexican place on the quality of the tortillas beans and salsa all the rest follows

[Political Junkie Too]

Before I moved, I used to frequent a local Mexican restaurant in northern California that had this "pizza" on their menu. It was one of my favorite items.

Since I was a regular for many years, my only regret was that I never asked them to show me how to make it at home.

I try to recreate it, but it's just not the same.

Now that I live north of Houston, my local favorite is the Mi Rancho restaurant near me. I won't go to a restaurant with a good green sauce.

-PJ

[PUGACHEV]

The styles of Mexican food are so varied it is hard to define it as one type of cuisine. In Mexico City, I found that what we would call Mexican food in the better restaurants was impossibly greasy. In the comida economicas, the cheaper places, it was more to our taste and in my view, better. In fact, the best - by far the absolute best - tacos, beans, and tamales were served to me off the street in Guadalajara, Tijuana, and Mexico City, respectively.

I do have one other thing to add to this discussion, how to make better Mole' from the off the shelf. Use Goya or Dona Marina in the small glass bottles. Add a quantity of it, usually 1:4 into boiling water and blend. While still hot, add a half a wafer of Abuelita Mexican Chocolate, and while it's still warm, add a cup of Mexican Coca Cola, with real cane sugar. Then, spread it over the Enchiladas just before they're finished cooking