If you haven't tried authentic, *Mexico City* styled Tacos al Pastor, then you don't know what good tacos are...
Posted on 10/10/2007 10:25:36 AM PDT by AngelesCrestHighway
It sounds like a fast-food grudge match: Taco Bell is taking on the homeland of its namesake by reopening for the first time in 15 years in Mexico. Defenders of Mexican culture see the chain's re-entry as a crowning insult to a society already overrun by U.S. chains from Starbucks and Subway to KFC. "It's like bringing ice to the Arctic," complained pop-culture historian Carlos Monsiváis. The company's branding strategy — "Taco Bell is something else" — is an attempt to distance itself from any comparison to Mexico's beloved taquerias, which sell traditional corn tortillas stuffed with an endless variety of fillings, from spicy beef to corn fungus and cow eyes. Taco Bell, a unit of Louisville, Ky.,-based Yum Brands, made its name promoting its menu to Americans as something straight out of Mexico. But it's a very different dynamic south of the border. Here, the company projects a more "American" fast-food image by adding French fries — some topped with cheese, cream, ground meat and tomatoes — to the menu at its first store, which opened in late September in the northern city of Monterrey.
(Excerpt) Read more at seattletimes.nwsource.com ...
If you haven't tried authentic, *Mexico City* styled Tacos al Pastor, then you don't know what good tacos are...
not the way my Mom cooks it... mmmmm--lard and everything!
Ironically, the only Mexicans I ever see at my Taco Bell work there.
McDonalds used to use lard to fry their fries. They were the best.
I only got sick ONCE in my many travels to Mexico. It was my first time in Mexico City, when I ate some churros cooked in rancid oil. Since then, I have been OK, especially if I see them cook the meat/fish in front of me.
That's what they might say in El Paso.
We say different in San Antonio.
New Mexican food tastes like it was cooked in an Italian kitchen. :-)
And most Italian food in New York is cooked by Mexicans or Ecuadorians!
For frying, I generally prefer a high temperature liquid oil. Peanut is my favourite. Olive oil is great, if high temperatures aren't involved.
But that's just me. De gustibus non disputandum.
I was raised on “lard”. It’s not bad. Foods made with lard taste much better than Hydrogenated Trans-Esterfied Vegetable Oils......
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My grandmother on my dad’s side cooked and baked with lard. She lived to be 90. In fact, she never ate anything healthy. The only fruit she ever ate were apples and only if they were in, say, an apple pie, apple streudel, etc.
It’s true that using lard in pie crusts make them really flaky. When the food police deemed lard to be a no-no, my mother used Crisco and other substitues — the pie crusts just weren’t the same.
Don’t get me started on how Americans drown their pastas with sauce. How the hell do you taste the semolina that way?
But that’s not kosher or halal or friendly to Hindus, so they went PC..............
so, cows eyes ok, ground meat & chesse is not
Foodie Ping?
“Taco Bell’s fare baffles Mexicans”
Taco Bell’s fare always baffled me, and I’m American.
A bunch of idiots dancing on a plane to a song made famous by a band that died in a plane crash.
</Buscemi>
I love Mexican street tacos! I could live off them. Simple a delicious!
Al Pastor & Lengua Tacos:
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