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Posted to rec.food.cooking
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The Shed
On 9/12/2015 9:02 AM, Brooklyn1 wrote:
> Shalako wrote:
>> Widely praised for the best red enchiladas in the City Different, the
>> Shed deservedly caught the attention of the foodies at Serious Eats:
>>
>> http://www.seriouseats.com/2010/01/t...ew-mexico.html
>>
>> The enchilada dish arrived on a piping-hot plate, swimming in a red
>> chile sauce complete with beans and posole. Was Cheryl's recommendation
>> spot on? I groaned audibly after just one bite of the enchilada. Having
>> eaten my share of enchiladas in Northern New Mexico over the years, I
>> must agree with Cheryl's assessment that The Shed serves the best
>> enchilada plate in town.
>>
>> For those who aren't acquainted with the New Mexican specialty,
>> enchiladas are rolled and filled tortillas, topped with melted cheese
>> and surrounded by chili. In a perfect execution, every component of the
>> enchilada-the tortilla, its filling, the topping, and whatever other
>> ingredients are included--should meld together, the sum being greater
>> than its parts. Lesser enchilada platters often go awry in the cheese,
>> which can congeal into a rubbery mass midway through eating the dish and
>> the tortillas, which can be too thick and doughy.
>>
>> At The Shed, the cheddar is melted to a creamy, liquid-like texture.
>> Miraculously, the cheese stays that way throughout the entire meal; even
>> as I polished off the last of the beans at the end, the cheese stayed
>> soft and stringy within the sauce. The restaurant uses blue corn
>> tortillas, which retained their texture and sopped up the savory mixture
>> of chili and onions. Little kernels of posole were tender and flavorful.
>> Even the beans, which are usually the most neglected item on a plate,
>> were perfectly cooked--neither grainy nor mushy. Best of all, the red
>> chili sauce was pleasantly spicy with just a touch of the natural
>> sweetness that comes from using the best quality dried red chilies.
>
> Sounds like high end Taco Bell... Tex-Mex is NOT eaten anywhere in
> Mexico except at the border towns, mostly by Americano/Gringo
> visitors, Coyotes, and illegals who sneak back and forth. Real
> Mexicans never tasted cheddar cheese. Mexican food isn't much
> different from Americano viands only they eat a lot more fresh seafood
> (from both oceans) and they eat grass fed beef which I don't really
> care for as it's very dry/low fat. Mexican food also includes a lot
> of vegetables and tropical fruits. I'm not saying Tex-Mex is nasty,
> it's just not Mexican food, it's much more what Gringos think is
> Mexican food. I've spent a lot of time traveling all through Mexico,
> not once did I see a bowl of chili on any menu... and few of you would
> eat native Mexican meats when you discover it's rodent. Luxuary
> cruise ships and resort towns where Americanos hang pass off that high
> end Taco Bell Tex-Mex as Mexican food. Mexican food consists of a lot
> of poultry, seafood, and vegetables/fruits... not chili, enchiladas,
> and such... and very little dairy as most Mexicans don't have
> refrigeration, instead they shop every day.
> Mmmm hmmm...
Ayup...
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