I was having dreams last night of the enchiladas that I used to get at Los
Amigos. They used to be a Mexican restaurant that had a few locations in
this area. I have seen a taco truck listed online and wonder if the same
people might run it. Anyway... They made really good bean enchiladas.
Just refried beans and cheese rolled up, more enchilada sauce on top and
thin slices of green peppers and white onions. Soooo good!

I would sometimes recreate similar for my lunch at work using a frozen bean
burrito. I lived alone so never bought or made enchilada sauce. And I
never bought tortillas in those days. Actually I think there was far less
Mexican food available in the grocery stores here then. So I bought what I
could. I would use some plain tomato sauce and chopped fresh or canned
tomatoes. Whatever I had in the house. Then the peppers and onions.
Heated in the microwave. People used to hover over it asking me what it was
because it looked and smelled so good.

Another favorite that I would make a big pan of was cheese and onion
enchiladas. I no longer have the recipe but it was put out by some onion
website. The sauce was red and made from scratch.

I plan to make the bean ones in a few days. I have some tortillas and sauce
and you know I have beans! Just need to wait until I find some good
peppers. The one that I got from Safeway was oddly anemic but not mushy.
And I think I will need more than one. If memory serves, I used one big
onion and two peppers per pan.

On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:

>I was having dreams last night of the enchiladas that I used to get at Los
>Amigos. They used to be a Mexican restaurant that had a few locations in
>this area. I have seen a taco truck listed online and wonder if the same
>people might run it. Anyway... They made really good bean enchiladas.
>Just refried beans and cheese rolled up, more enchilada sauce on top and
>thin slices of green peppers and white onions. Soooo good!
>
>I would sometimes recreate similar for my lunch at work using a frozen bean
>burrito. I lived alone so never bought or made enchilada sauce. And I
>never bought tortillas in those days. Actually I think there was far less
>Mexican food available in the grocery stores here then. So I bought what I
>could. I would use some plain tomato sauce and chopped fresh or canned
>tomatoes. Whatever I had in the house. Then the peppers and onions.
>Heated in the microwave. People used to hover over it asking me what it was
>because it looked and smelled so good.
>
>Another favorite that I would make a big pan of was cheese and onion
>enchiladas. I no longer have the recipe but it was put out by some onion
>website. The sauce was red and made from scratch.
>
>I plan to make the bean ones in a few days. I have some tortillas and sauce
>and you know I have beans! Just need to wait until I find some good
>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>And I think I will need more than one. If memory serves, I used one big
>onion and two peppers per pan.

I don't think I have ever in my life eaten an enchilada. Tacos a few
times; burritos or fajitas the very odd time we've eaten at a tex-mex
restaurant, but never enchiladas.

As far as I can tell, these Mexican foods are all pretty much the same
- a wrapper of some type, a bit of meat, tomato sauce, some cheese,
beans, and toppings like avocado, lettuce, tomato, and sour cream.

If someone can point out the difference between all these things, I'd
appreciate it, because in my mind, they all taste exactly the same.

Doris

Doris Night wrote:
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:
>
>>I was having dreams last night of the enchiladas that I used to get at Los
>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>this area. I have seen a taco truck listed online and wonder if the same
>>people might run it. Anyway... They made really good bean enchiladas.
>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>thin slices of green peppers and white onions. Soooo good!
>>
>>I would sometimes recreate similar for my lunch at work using a frozen bean
>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>never bought tortillas in those days. Actually I think there was far less
>>Mexican food available in the grocery stores here then. So I bought what I
>>could. I would use some plain tomato sauce and chopped fresh or canned
>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>Heated in the microwave. People used to hover over it asking me what it was
>>because it looked and smelled so good.
>>
>>Another favorite that I would make a big pan of was cheese and onion
>>enchiladas. I no longer have the recipe but it was put out by some onion
>>website. The sauce was red and made from scratch.
>>
>>I plan to make the bean ones in a few days. I have some tortillas and sauce
>>and you know I have beans! Just need to wait until I find some good
>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>And I think I will need more than one. If memory serves, I used one big
>>onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.
>
> Doris

Enchiladas require enchilada sauce and are the most goopy. Tacos are small
and designed to fall apart no matter how they are handled. Burritos are
usually bigger than tacos and are designed not to fall apart as long as
you are not foolish enough to try to open one up. Fajitas are a reverse
deal, where you get to pay extra to assemble them.

My least favorite enchilada was at the hospital cafeteria, actually an
"enchilada casserole" and despite the name I got it because it was the
least bad looking option that day. I had a mole enchilada at Baja Bistro
recently which was pretty good because of the mole.

In article >,
wrote:
>I don't think I have ever in my life eaten an enchilada. Tacos a few
>times; burritos or fajitas the very odd time we've eaten at a tex-mex
>restaurant, but never enchiladas.
>As far as I can tell, these Mexican foods are all pretty much the same
>- a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>beans, and toppings like avocado, lettuce, tomato, and sour cream.
>If someone can point out the difference between all these things, I'd
>appreciate it, because in my mind, they all taste exactly the same.

First, most of these Tex-Mex concoctions fall into the "antojitos" genre and
are usually made from a few basic ingredients: corn tortillas, beans,
guacamole, pico de gallo, salsa fresca, etc. That would be like a Chinese
person complaining that Western breakfasts consist of the same dishes or that
pancakes and wafels are made from identical ingredients.

On 1/18/2016 11:26 PM, Doris Night wrote:
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> > wrote:
>
>> I was having dreams last night of the enchiladas that I used to get at Los
>> Amigos. They used to be a Mexican restaurant that had a few locations in
>> this area. I have seen a taco truck listed online and wonder if the same
>> people might run it. Anyway... They made really good bean enchiladas.
>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>> thin slices of green peppers and white onions. Soooo good!
>>
>> I would sometimes recreate similar for my lunch at work using a frozen bean
>> burrito. I lived alone so never bought or made enchilada sauce. And I
>> never bought tortillas in those days. Actually I think there was far less
>> Mexican food available in the grocery stores here then. So I bought what I
>> could. I would use some plain tomato sauce and chopped fresh or canned
>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> Heated in the microwave. People used to hover over it asking me what it was
>> because it looked and smelled so good.
>>
>> Another favorite that I would make a big pan of was cheese and onion
>> enchiladas. I no longer have the recipe but it was put out by some onion
>> website. The sauce was red and made from scratch.
>>
>> I plan to make the bean ones in a few days. I have some tortillas and sauce
>> and you know I have beans! Just need to wait until I find some good
>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>> And I think I will need more than one. If memory serves, I used one big
>> onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.
>
> Doris
>

I suspect that you are a troll, but I'll bite.

What you are describing is food from American Mexican food chains, such
as Taco Bell. As far as it goes, your description is correct; it's all
variations on the same theme, with the ingredients that you list. These
ingredients are chosen to appeal to the lowest common tastes of the
American public. Not to say that they are bad, or that liking them is
somehow wrong, but they don't truly represent Mexican cuisine.

Mexico is hugely varied; it's a big country, and extends over a large
area in geography, climate, and ethnicity. To get an idea of the variety
in its cuisine, you should take a look at any of Diana Kennedy's books
on Mexican cooking.

I don't remember now where, but many years ago I read a food author's
comment that there are three great cuisines in the world: French,
Chinese, and Mexican.

"Doris Night" > wrote in message
...
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> > wrote:
>
>>I was having dreams last night of the enchiladas that I used to get at Los
>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>this area. I have seen a taco truck listed online and wonder if the same
>>people might run it. Anyway... They made really good bean enchiladas.
>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>thin slices of green peppers and white onions. Soooo good!
>>
>>I would sometimes recreate similar for my lunch at work using a frozen
>>bean
>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>never bought tortillas in those days. Actually I think there was far less
>>Mexican food available in the grocery stores here then. So I bought what
>>I
>>could. I would use some plain tomato sauce and chopped fresh or canned
>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>Heated in the microwave. People used to hover over it asking me what it
>>was
>>because it looked and smelled so good.
>>
>>Another favorite that I would make a big pan of was cheese and onion
>>enchiladas. I no longer have the recipe but it was put out by some onion
>>website. The sauce was red and made from scratch.
>>
>>I plan to make the bean ones in a few days. I have some tortillas and
>>sauce
>>and you know I have beans! Just need to wait until I find some good
>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>And I think I will need more than one. If memory serves, I used one big
>>onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.

Enchiladas almost always use corn tortillas. They are not always wrapped.
Sonoran style are layered. Have never seen them topped with lettuce. Maybe
tomato but not usually. Does not even have to have tomato sauce. Some have
a tomatillo sauce. Do not usually have beans, although obviously I
mentioned some that do. Does not have to have meat either. Can have
seafood. Avocado and sour cream may or may not be there. Sour cream isn't
used for real Mexican food. Crema would be used instead.

Ixtapa does make one with lettuce inside and a flour tortilla but I do not
think it is in any way authentic. It's more like a creation made up by the
owner. Not all of their food is authentic. They try to cater to people on
all kinds of diets. Some of their foods just have Mexican ingredients.
They do salads and some low carb things.

"tert in seattle" > wrote in message
...
> Doris Night wrote:
>> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:
>>
>>>I was having dreams last night of the enchiladas that I used to get at
>>>Los
>>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>>this area. I have seen a taco truck listed online and wonder if the same
>>>people might run it. Anyway... They made really good bean enchiladas.
>>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>>thin slices of green peppers and white onions. Soooo good!
>>>
>>>I would sometimes recreate similar for my lunch at work using a frozen
>>>bean
>>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>>never bought tortillas in those days. Actually I think there was far
>>>less
>>>Mexican food available in the grocery stores here then. So I bought what
>>>I
>>>could. I would use some plain tomato sauce and chopped fresh or canned
>>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>>Heated in the microwave. People used to hover over it asking me what it
>>>was
>>>because it looked and smelled so good.
>>>
>>>Another favorite that I would make a big pan of was cheese and onion
>>>enchiladas. I no longer have the recipe but it was put out by some onion
>>>website. The sauce was red and made from scratch.
>>>
>>>I plan to make the bean ones in a few days. I have some tortillas and
>>>sauce
>>>and you know I have beans! Just need to wait until I find some good
>>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>>And I think I will need more than one. If memory serves, I used one big
>>>onion and two peppers per pan.
>>
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>
> Enchiladas require enchilada sauce and are the most goopy. Tacos are small
> and designed to fall apart no matter how they are handled. Burritos are
> usually bigger than tacos and are designed not to fall apart as long as
> you are not foolish enough to try to open one up. Fajitas are a reverse
> deal, where you get to pay extra to assemble them.
>
My friend you have got to get your hands on a La Tiera taco shell.
Amazingly thin and will not break. They're like a miracle! Only problem is
that they're not for sale here. Only for sale in a couple of states as far
as I can tell. I have bought them online.

> My least favorite enchilada was at the hospital cafeteria, actually an
> "enchilada casserole" and despite the name I got it because it was the
> least bad looking option that day. I had a mole enchilada at Baja Bistro
> recently which was pretty good because of the mole.

Swedish Cherry Hill has a taco bar type thing at least on some days. Soft
tortillas. You don't make them yourself. You tell the guy what you want in
there. End result is ick no matter what you ask for.

On Mon, 18 Jan 2016 23:26:19 -0500, Doris Night
> wrote:

> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
If your red sauce is tomato, you're eating in the wrong places.

> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.

Same thing different package if you order the same components all the
time. Try ordering chicken enchilada verde and see if you have that
reaction.
http://www.foodnetwork.com/recipes/m...as-recipe.html
http://www.foodnetwork.com/recipes/t...sa-recipe.html

Better yet, branch out from stereotypical Mexican meals.

--

sf

On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
> I was having dreams last night of the enchiladas that I used to get at Los
> Amigos. They used to be a Mexican restaurant that had a few locations in
> this area. I have seen a taco truck listed online and wonder if the same
> people might run it. Anyway... They made really good bean enchiladas.
> Just refried beans and cheese rolled up, more enchilada sauce on top and
> thin slices of green peppers and white onions. Soooo good!
>
> I would sometimes recreate similar for my lunch at work using a frozen bean
> burrito. I lived alone so never bought or made enchilada sauce. And I
> never bought tortillas in those days. Actually I think there was far less
> Mexican food available in the grocery stores here then. So I bought what I
> could. I would use some plain tomato sauce and chopped fresh or canned
> tomatoes. Whatever I had in the house. Then the peppers and onions.
> Heated in the microwave. People used to hover over it asking me what it was
> because it looked and smelled so good.
>
> Another favorite that I would make a big pan of was cheese and onion
> enchiladas. I no longer have the recipe but it was put out by some onion
> website. The sauce was red and made from scratch.
>
> I plan to make the bean ones in a few days. I have some tortillas and sauce
> and you know I have beans! Just need to wait until I find some good
> peppers. The one that I got from Safeway was oddly anemic but not mushy.
> And I think I will need more than one. If memory serves, I used one big
> onion and two peppers per pan.

These are the chicken enchiladas I used to make for lunch specials.

http://hizzoners.com/index.php/recip...ken-enchiladas

and this is my red enchilada sauce, used for bean, or beef, or any enchilada you like.

http://hizzoners.com/index.php/recip...nchilada-sauce

"ImStillMags" > wrote in message
...
> On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
>> I was having dreams last night of the enchiladas that I used to get at
>> Los
>> Amigos. They used to be a Mexican restaurant that had a few locations in
>> this area. I have seen a taco truck listed online and wonder if the same
>> people might run it. Anyway... They made really good bean enchiladas.
>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>> thin slices of green peppers and white onions. Soooo good!
>>
>> I would sometimes recreate similar for my lunch at work using a frozen
>> bean
>> burrito. I lived alone so never bought or made enchilada sauce. And I
>> never bought tortillas in those days. Actually I think there was far
>> less
>> Mexican food available in the grocery stores here then. So I bought what
>> I
>> could. I would use some plain tomato sauce and chopped fresh or canned
>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> Heated in the microwave. People used to hover over it asking me what it
>> was
>> because it looked and smelled so good.
>>
>> Another favorite that I would make a big pan of was cheese and onion
>> enchiladas. I no longer have the recipe but it was put out by some onion
>> website. The sauce was red and made from scratch.
>>
>> I plan to make the bean ones in a few days. I have some tortillas and
>> sauce
>> and you know I have beans! Just need to wait until I find some good
>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>> And I think I will need more than one. If memory serves, I used one big
>> onion and two peppers per pan.
>
> These are the chicken enchiladas I used to make for lunch specials.
>
> http://hizzoners.com/index.php/recip...ken-enchiladas
>
> and this is my red enchilada sauce, used for bean, or beef, or any
> enchilada you like.
>
> http://hizzoners.com/index.php/recip...nchilada-sauce

That sauce looks good but how big is a #10 can? I well remember dropping
the #2 can of cling peaches on my toe as a toddler and having to go to the
hospital to get wound under the nail drained. I have no clue why I did that
as I have never liked peaches. Perhaps I was attempting to get something
behind it. I do remember being hungry. And everyone focusing on the fact
that it was in fact a #2. #10 sounds huge!

"Travis McGee" > wrote in message
...

>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
> I suspect that you are a troll, but I'll bite.

Why? I don't have a clue either. I have never seen, or eaten one of those
things. I had never even heard of them until I came here.



> What you are describing is food from American Mexican food chains, such as
> Taco Bell. As far as it goes, your description is correct; it's all
> variations on the same theme, with the ingredients that you list. These
> ingredients are chosen to appeal to the lowest common tastes of the
> American public. Not to say that they are bad, or that liking them is
> somehow wrong, but they don't truly represent Mexican cuisine.
>
> Mexico is hugely varied; it's a big country, and extends over a large area
> in geography, climate, and ethnicity. To get an idea of the variety in its
> cuisine, you should take a look at any of Diana Kennedy's books on Mexican
> cooking.
>
> I don't remember now where, but many years ago I read a food author's
> comment that there are three great cuisines in the world: French, Chinese,
> and Mexican.

--
http://www.helpforheroes.org.uk/shop/

"tert in seattle" > wrote in message
...

> My least favorite enchilada was at the hospital cafeteria, actually an
> "enchilada casserole" and despite the name I got it because it was the
> least bad looking option that day. I had a mole enchilada at Baja Bistro
> recently which was pretty good because of the mole.

I make roti* for Himself. He likes to fill it with cheese and ham and heat
it up in the microwave.

*Indian flatbread (looks like tortilla to me)

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Travis McGee" > wrote in message
> ...
>
>>> If someone can point out the difference between all these things, I'd
>>> appreciate it, because in my mind, they all taste exactly the same.
>>>
>>> Doris
>>>
>>
>> I suspect that you are a troll, but I'll bite.
>
> Why? I don't have a clue either. I have never seen, or eaten one of
> those
> things. I had never even heard of them until I came here.
>

I think it is hard for us here in the US to believe that others haven't
eaten such foods much less heard of them. Why? They are quite common here.
We actually can get pretty much any kind of food here. However, I do know
that Mexican ingredients are not necessarily available in other parts of the
country.

"Ophelia" > wrote in message
...
>
>
> "tert in seattle" > wrote in message
> ...
>
>> My least favorite enchilada was at the hospital cafeteria, actually an
>> "enchilada casserole" and despite the name I got it because it was the
>> least bad looking option that day. I had a mole enchilada at Baja Bistro
>> recently which was pretty good because of the mole.
>
> I make roti* for Himself. He likes to fill it with cheese and ham and
> heat it up in the microwave.
>
> *Indian flatbread (looks like tortilla to me)

I imagine the taste isn't the same though.

On 19/1/2016 21:17 Julie Bove wrote:

>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Travis McGee" > wrote in message
>> ...
>>
>>>> If someone can point out the difference between all these things, I'd
>>>> appreciate it, because in my mind, they all taste exactly the same.
>>>>
>>>> Doris
>>>>
>>>
>>> I suspect that you are a troll, but I'll bite.
>>
>> Why? I don't have a clue either. I have never seen, or eaten one of
>> those
>> things. I had never even heard of them until I came here.
>>
>
> I think it is hard for us here in the US to believe that others haven't
> eaten such foods much less heard of them. Why? They are quite common here.

They're your neighbours, you know.

--
Bruce

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>
>>> My least favorite enchilada was at the hospital cafeteria, actually an
>>> "enchilada casserole" and despite the name I got it because it was the
>>> least bad looking option that day. I had a mole enchilada at Baja Bistro
>>> recently which was pretty good because of the mole.
>>
>> I make roti* for Himself. He likes to fill it with cheese and ham and
>> heat it up in the microwave.
>>
>> *Indian flatbread (looks like tortilla to me)
>
> I imagine the taste isn't the same though.

Why?


--
http://www.helpforheroes.org.uk/shop/

On 1/19/2016 12:43 AM, Travis McGee wrote:
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
> I suspect that you are a troll, but I'll bite.
>
> What you are describing is food from American Mexican food chains, such
> as Taco Bell.

Doris did say "tex-mex". I'd say her description is accurate.

Jill

A really good "rustic" Mexican restaurant is Marie Ellender in Alviso CA.

http://www.richardfisher.com

On 1/19/2016 3:01 AM, Julie Bove wrote:
>> and this is my red enchilada sauce, used for bean, or beef, or any
>> enchilada you like.
>>
>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>
>
> That sauce looks good but how big is a #10 can? I well remember
> dropping the #2 can of cling peaches on my toe as a toddler and having
> to go to the hospital to get wound under the nail drained. I have no
> clue why I did that as I have never liked peaches. Perhaps I was
> attempting to get something behind it. I do remember being hungry. And
> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!

A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
coffee can). The portions are restaurant size.

Jill

In article >, says...
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Travis McGee" > wrote in message
> > ...
> >
> >>> If someone can point out the difference between all these things, I'd
> >>> appreciate it, because in my mind, they all taste exactly the same.
> >>>
> >>> Doris
> >>>
> >>
> >> I suspect that you are a troll, but I'll bite.
> >
> > Why? I don't have a clue either. I have never seen, or eaten one of
> > those
> > things. I had never even heard of them until I came here.
> >
>
> I think it is hard for us here in the US to believe that others haven't
> eaten such foods much less heard of them.

It's pretty hard for me too, here on a small Scottish island. They're
available in any UK supermarket, sold in countless snackbars, have been
for years. There are Mexican restaurants in Glasgow.

http://www.mysupermarket.co.uk/grocery-
categories/Fresh_Mexican_Meals_in_ASDA.html

Janet UK

"Janet" > wrote in message
.. .
> In article >, says...
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "Travis McGee" > wrote in message
>> > ...
>> >
>> >>> If someone can point out the difference between all these things, I'd
>> >>> appreciate it, because in my mind, they all taste exactly the same.
>> >>>
>> >>> Doris
>> >>>
>> >>
>> >> I suspect that you are a troll, but I'll bite.
>> >
>> > Why? I don't have a clue either. I have never seen, or eaten one of
>> > those
>> > things. I had never even heard of them until I came here.
>> >
>>
>> I think it is hard for us here in the US to believe that others haven't
>> eaten such foods much less heard of them.
>
> It's pretty hard for me too, here on a small Scottish island. They're
> available in any UK supermarket, sold in countless snackbars, have been
> for years. There are Mexican restaurants in Glasgow.
>
> http://www.mysupermarket.co.uk/grocery-
> categories/Fresh_Mexican_Meals_in_ASDA.html
>

LOL
--
http://www.helpforheroes.org.uk/shop/

On Tuesday, January 19, 2016 at 12:01:44 AM UTC-8, Julie Bove wrote:
> "ImStillMags" > wrote in message
> ...
> > On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
> >> I was having dreams last night of the enchiladas that I used to get at
> >> Los
> >> Amigos. They used to be a Mexican restaurant that had a few locations in
> >> this area. I have seen a taco truck listed online and wonder if the same
> >> people might run it. Anyway... They made really good bean enchiladas.
> >> Just refried beans and cheese rolled up, more enchilada sauce on top and
> >> thin slices of green peppers and white onions. Soooo good!
> >>
> >> I would sometimes recreate similar for my lunch at work using a frozen
> >> bean
> >> burrito. I lived alone so never bought or made enchilada sauce. And I
> >> never bought tortillas in those days. Actually I think there was far
> >> less
> >> Mexican food available in the grocery stores here then. So I bought what
> >> I
> >> could. I would use some plain tomato sauce and chopped fresh or canned
> >> tomatoes. Whatever I had in the house. Then the peppers and onions.
> >> Heated in the microwave. People used to hover over it asking me what it
> >> was
> >> because it looked and smelled so good.
> >>
> >> Another favorite that I would make a big pan of was cheese and onion
> >> enchiladas. I no longer have the recipe but it was put out by some onion
> >> website. The sauce was red and made from scratch.
> >>
> >> I plan to make the bean ones in a few days. I have some tortillas and
> >> sauce
> >> and you know I have beans! Just need to wait until I find some good
> >> peppers. The one that I got from Safeway was oddly anemic but not mushy.
> >> And I think I will need more than one. If memory serves, I used one big
> >> onion and two peppers per pan.
> >
> > These are the chicken enchiladas I used to make for lunch specials.
> >
> > http://hizzoners.com/index.php/recip...ken-enchiladas
> >
> > and this is my red enchilada sauce, used for bean, or beef, or any
> > enchilada you like.
> >
> > http://hizzoners.com/index.php/recip...nchilada-sauce
>
> That sauce looks good but how big is a #10 can? I well remember dropping
> the #2 can of cling peaches on my toe as a toddler and having to go to the
> hospital to get wound under the nail drained. I have no clue why I did that
> as I have never liked peaches. Perhaps I was attempting to get something
> behind it. I do remember being hungry. And everyone focusing on the fact
> that it was in fact a #2. #10 sounds huge!

A #10 can is big. You find them in restaurant supply stores and maybe in some markets. The recipe makes a big soup pot full of sauce. You can portion it out and freeze some for later.

On Tuesday, January 19, 2016 at 7:52:51 AM UTC-8, Jill McQuown wrote:
> On 1/19/2016 3:01 AM, Julie Bove wrote:
> >> and this is my red enchilada sauce, used for bean, or beef, or any
> >> enchilada you like.
> >>
> >> http://hizzoners.com/index.php/recip...nchilada-sauce
> >>
> >
> > That sauce looks good but how big is a #10 can? I well remember
> > dropping the #2 can of cling peaches on my toe as a toddler and having
> > to go to the hospital to get wound under the nail drained. I have no
> > clue why I did that as I have never liked peaches. Perhaps I was
> > attempting to get something behind it. I do remember being hungry. And
> > everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>
> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
> coffee can). The portions are restaurant size.
>
> Jill

Yes, it is a restaurant recipe. Mine. Can be portioned out and frozen.

On Tue, 19 Jan 2016 00:43:15 -0500, Travis McGee >
wrote:

>On 1/18/2016 11:26 PM, Doris Night wrote:
>> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
>> > wrote:
>>
>>> I was having dreams last night of the enchiladas that I used to get at Los
>>> Amigos. They used to be a Mexican restaurant that had a few locations in
>>> this area. I have seen a taco truck listed online and wonder if the same
>>> people might run it. Anyway... They made really good bean enchiladas.
>>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>>> thin slices of green peppers and white onions. Soooo good!
>>>
>>> I would sometimes recreate similar for my lunch at work using a frozen bean
>>> burrito. I lived alone so never bought or made enchilada sauce. And I
>>> never bought tortillas in those days. Actually I think there was far less
>>> Mexican food available in the grocery stores here then. So I bought what I
>>> could. I would use some plain tomato sauce and chopped fresh or canned
>>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>>> Heated in the microwave. People used to hover over it asking me what it was
>>> because it looked and smelled so good.
>>>
>>> Another favorite that I would make a big pan of was cheese and onion
>>> enchiladas. I no longer have the recipe but it was put out by some onion
>>> website. The sauce was red and made from scratch.
>>>
>>> I plan to make the bean ones in a few days. I have some tortillas and sauce
>>> and you know I have beans! Just need to wait until I find some good
>>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>> And I think I will need more than one. If memory serves, I used one big
>>> onion and two peppers per pan.
>>
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
>I suspect that you are a troll, but I'll bite.

I'm not a troll. But where I live, Mexican food does not exist except
in the "Old El Paso" section of the grocery store where one can buy
taco kits and such.

I just looked it up, and there are only two "Mexican" restaurants in
the area, and they are about a one-hour drive from my house.

https://www.tripadvisor.ca/Restauran...e_Ontario.html

I've been to Lone Star once, but never the Taco Bell. I think I had
fajitas, and my DH had something else that had beans in it.

Doris

On 1/19/2016 12:03 PM, ImStillMags wrote:
> On Tuesday, January 19, 2016 at 7:52:51 AM UTC-8, Jill McQuown wrote:
>> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>>> enchilada you like.
>>>>
>>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>>
>>>
>>> That sauce looks good but how big is a #10 can? I well remember
>>> dropping the #2 can of cling peaches on my toe as a toddler and having
>>> to go to the hospital to get wound under the nail drained. I have no
>>> clue why I did that as I have never liked peaches. Perhaps I was
>>> attempting to get something behind it. I do remember being hungry. And
>>> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>>
>> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
>> coffee can). The portions are restaurant size.
>>
>> Jill
>
> Yes, it is a restaurant recipe. Mine. Can be portioned out and frozen.
>
She wouldn't freeze something like that. Perhaps you could pare down
the quantities for her. I wouldn't begin to know how to adjust it
downward and get it just right.

Jill

"Doris Night" > wrote in message
...

> I'm not a troll. But where I live, Mexican food does not exist except
> in the "Old El Paso" section of the grocery store where one can buy
> taco kits and such.

Same here I am told (yet again).

> I just looked it up, and there are only two "Mexican" restaurants in
> the area, and they are about a one-hour drive from my house.
>
> https://www.tripadvisor.ca/Restauran...e_Ontario.html
>
> I've been to Lone Star once, but never the Taco Bell. I think I had
> fajitas, and my DH had something else that had beans in it.

As is very well known here, we don't like spicy food and have no interest in
restaurants or fast food places which make it. Hence we know nothing about
such foods, what they are, or where to find them! When these various
dishes are mentioned I don't know which is which and I was most interested
to read they are all variations on a similar theme.

If I was interested in this food, I would make it at home, not go running
around snack bars to find it.

I have said all this *MANY* time, but it doesn't stop my thicko personal
troll raking it all up again and again trying to score points!

Should I be flattered?? ... lol





--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>> enchilada you like.
>>>
>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>
>>
>> That sauce looks good but how big is a #10 can? I well remember
>> dropping the #2 can of cling peaches on my toe as a toddler and having
>> to go to the hospital to get wound under the nail drained. I have no
>> clue why I did that as I have never liked peaches. Perhaps I was
>> attempting to get something behind it. I do remember being hungry. And
>> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>
> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
> coffee can). The portions are restaurant size.

Not sure how big a large coffee can is as I don't buy coffee.

"ImStillMags" > wrote in message
...
> On Tuesday, January 19, 2016 at 12:01:44 AM UTC-8, Julie Bove wrote:
>> "ImStillMags" > wrote in message
>> ...
>> > On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
>> >> I was having dreams last night of the enchiladas that I used to get at
>> >> Los
>> >> Amigos. They used to be a Mexican restaurant that had a few locations
>> >> in
>> >> this area. I have seen a taco truck listed online and wonder if the
>> >> same
>> >> people might run it. Anyway... They made really good bean
>> >> enchiladas.
>> >> Just refried beans and cheese rolled up, more enchilada sauce on top
>> >> and
>> >> thin slices of green peppers and white onions. Soooo good!
>> >>
>> >> I would sometimes recreate similar for my lunch at work using a frozen
>> >> bean
>> >> burrito. I lived alone so never bought or made enchilada sauce. And
>> >> I
>> >> never bought tortillas in those days. Actually I think there was far
>> >> less
>> >> Mexican food available in the grocery stores here then. So I bought
>> >> what
>> >> I
>> >> could. I would use some plain tomato sauce and chopped fresh or
>> >> canned
>> >> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> >> Heated in the microwave. People used to hover over it asking me what
>> >> it
>> >> was
>> >> because it looked and smelled so good.
>> >>
>> >> Another favorite that I would make a big pan of was cheese and onion
>> >> enchiladas. I no longer have the recipe but it was put out by some
>> >> onion
>> >> website. The sauce was red and made from scratch.
>> >>
>> >> I plan to make the bean ones in a few days. I have some tortillas and
>> >> sauce
>> >> and you know I have beans! Just need to wait until I find some good
>> >> peppers. The one that I got from Safeway was oddly anemic but not
>> >> mushy.
>> >> And I think I will need more than one. If memory serves, I used one
>> >> big
>> >> onion and two peppers per pan.
>> >
>> > These are the chicken enchiladas I used to make for lunch specials.
>> >
>> > http://hizzoners.com/index.php/recip...ken-enchiladas
>> >
>> > and this is my red enchilada sauce, used for bean, or beef, or any
>> > enchilada you like.
>> >
>> > http://hizzoners.com/index.php/recip...nchilada-sauce
>>
>> That sauce looks good but how big is a #10 can? I well remember dropping
>> the #2 can of cling peaches on my toe as a toddler and having to go to
>> the
>> hospital to get wound under the nail drained. I have no clue why I did
>> that
>> as I have never liked peaches. Perhaps I was attempting to get something
>> behind it. I do remember being hungry. And everyone focusing on the
>> fact
>> that it was in fact a #2. #10 sounds huge!
>
> A #10 can is big. You find them in restaurant supply stores and maybe in
> some markets. The recipe makes a big soup pot full of sauce. You can
> portion it out and freeze some for later.

Thanks!

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>
>>>> My least favorite enchilada was at the hospital cafeteria, actually an
>>>> "enchilada casserole" and despite the name I got it because it was the
>>>> least bad looking option that day. I had a mole enchilada at Baja
>>>> Bistro
>>>> recently which was pretty good because of the mole.
>>>
>>> I make roti* for Himself. He likes to fill it with cheese and ham and
>>> heat it up in the microwave.
>>>
>>> *Indian flatbread (looks like tortilla to me)
>>
>> I imagine the taste isn't the same though.
>
> Why?

Don't they have spices in them? Hmmm... Maybe not. I looked up some
recipes and they do seem similar except for the type of flour. They do look
a little puffier than a tortilla. I never had one.

"jmcquown" > wrote in message
...
> On 1/19/2016 12:43 AM, Travis McGee wrote:
>>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>>> restaurant, but never enchiladas.
>>>
>>> As far as I can tell, these Mexican foods are all pretty much the same
>>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>>
>>> If someone can point out the difference between all these things, I'd
>>> appreciate it, because in my mind, they all taste exactly the same.
>>>
>>> Doris
>>>
>>
>> I suspect that you are a troll, but I'll bite.
>>
>> What you are describing is food from American Mexican food chains, such
>> as Taco Bell.
>
> Doris did say "tex-mex". I'd say her description is accurate.

I don't think enchiladas are necessarily Tex Mex and some of what she
described are not usually in enchiladas. I know people who dislike
enchiladas because they don't like the sauce. But they like other Mexican
foods.

On 1/19/2016 12:47 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>>> enchilada you like.
>>>>
>>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>>
>>>>
>>>
>>> That sauce looks good but how big is a #10 can? I well remember
>>> dropping the #2 can of cling peaches on my toe as a toddler and having
>>> to go to the hospital to get wound under the nail drained. I have no
>>> clue why I did that as I have never liked peaches. Perhaps I was
>>> attempting to get something behind it. I do remember being hungry. And
>>> everyone focusing on the fact that it was in fact a #2. #10 sounds
>>> huge!
>>
>> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a
>> large coffee can). The portions are restaurant size.
>
> Not sure how big a large coffee can is as I don't buy coffee.

Sheesh. You're deflecting my answer. The coffee can was merely an
example. I don't buy coffee [anymore] either. I gave you the can
weight. Yes, it's a BIG can. Restaurant quantity. Get it now?

Jill

On 1/19/2016 12:53 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/19/2016 12:43 AM, Travis McGee wrote:
>>>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>>>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>>>> restaurant, but never enchiladas.
>>>>
>>>> As far as I can tell, these Mexican foods are all pretty much the same
>>>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>>>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>>>
>>>> If someone can point out the difference between all these things, I'd
>>>> appreciate it, because in my mind, they all taste exactly the same.
>>>>
>>>> Doris
>>>>
>>>
>>> I suspect that you are a troll, but I'll bite.
>>>
>>> What you are describing is food from American Mexican food chains, such
>>> as Taco Bell.
>>
>> Doris did say "tex-mex". I'd say her description is accurate.
>
> I don't think enchiladas are necessarily Tex Mex and some of what she
> described are not usually in enchiladas. I know people who dislike
> enchiladas because they don't like the sauce. But they like other
> Mexican foods.

She described a lot of things that aren't enchiladas.

I have only made enchiladas from scratch a couple of times. I can live
without them. Sorry I don't have a recipe at hand. The few times I
made enchiladas it did involve a spicy red mole that the fresh corn
tortillas were dredged in before being filled, rolled, topped with
cheese and baked. It was a long time ago. Not something I think about
very often.

Jill

On 1/19/2016 12:47 PM, Ophelia wrote:
> I have said all this *MANY* time, but it doesn't stop my thicko personal
> troll raking it all up again and again trying to score points!
>
> Should I be flattered?? ... lol

I sure wish I knew who this personal troll of Opelias is. It's
apparently someone I've killfiled. I have no idea who keeps bringing
something about her up over and over.

Jill

jmcquown wrote:
> On 1/19/2016 12:47 PM, Ophelia wrote:
>> I have said all this *MANY* time, but it doesn't stop my thicko personal
>> troll raking it all up again and again trying to score points!
>>
>> Should I be flattered?? ... lol
>
> I sure wish I knew who this personal troll of Opelias is. It's
> apparently someone I've killfiled. I have no idea who keeps bringing
> something about her up over and over.
>
> Jill

Grow a brain, it's Janet in the UK.

"jmcquown" > wrote in message
...
> On 1/19/2016 12:03 PM, ImStillMags wrote:
>> On Tuesday, January 19, 2016 at 7:52:51 AM UTC-8, Jill McQuown wrote:
>>> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>>>> enchilada you like.
>>>>>
>>>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>>>
>>>>
>>>> That sauce looks good but how big is a #10 can? I well remember
>>>> dropping the #2 can of cling peaches on my toe as a toddler and having
>>>> to go to the hospital to get wound under the nail drained. I have no
>>>> clue why I did that as I have never liked peaches. Perhaps I was
>>>> attempting to get something behind it. I do remember being hungry.
>>>> And
>>>> everyone focusing on the fact that it was in fact a #2. #10 sounds
>>>> huge!
>>>
>>> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
>>> coffee can). The portions are restaurant size.
>>>
>>> Jill
>>
>> Yes, it is a restaurant recipe. Mine. Can be portioned out and
>> frozen.
>>
> She wouldn't freeze something like that. Perhaps you could pare down the
> quantities for her. I wouldn't begin to know how to adjust it downward
> and get it just right.

That's okay. I can find something similar, I'm sure. Actually I don't
think I've ever met an enchilada sauce that I didn't like.

"jmcquown" > wrote in message
...
> On 1/19/2016 12:53 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/19/2016 12:43 AM, Travis McGee wrote:
>>>>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>>>>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>>>>> restaurant, but never enchiladas.
>>>>>
>>>>> As far as I can tell, these Mexican foods are all pretty much the same
>>>>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>>>>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>>>>
>>>>> If someone can point out the difference between all these things, I'd
>>>>> appreciate it, because in my mind, they all taste exactly the same.
>>>>>
>>>>> Doris
>>>>>
>>>>
>>>> I suspect that you are a troll, but I'll bite.
>>>>
>>>> What you are describing is food from American Mexican food chains, such
>>>> as Taco Bell.
>>>
>>> Doris did say "tex-mex". I'd say her description is accurate.
>>
>> I don't think enchiladas are necessarily Tex Mex and some of what she
>> described are not usually in enchiladas. I know people who dislike
>> enchiladas because they don't like the sauce. But they like other
>> Mexican foods.
>
> She described a lot of things that aren't enchiladas.
>
> I have only made enchiladas from scratch a couple of times. I can live
> without them. Sorry I don't have a recipe at hand. The few times I made
> enchiladas it did involve a spicy red mole that the fresh corn tortillas
> were dredged in before being filled, rolled, topped with cheese and baked.
> It was a long time ago. Not something I think about very often.

My only real problem with them is that most recipes make so many. I suppose
I could make a small amount of enchilada sauce but it would be a lot of
bother for such a small amount. And even purchased sauce comes in at least
a 14 oz. can. I am really the only enchilada lover in this house. I did
buy some chicken ones a Schwans that I will serve to the other two. They
may or may not like them. But I figured if Angela has to do the cooking for
a time, it would be something easy for her. Just heat and eat.

On Tue, 19 Jan 2016 17:47:07 -0000, "Ophelia" >
wrote:

>
>
>"Doris Night" > wrote in message
.. .
>
>> I'm not a troll. But where I live, Mexican food does not exist except
>> in the "Old El Paso" section of the grocery store where one can buy
>> taco kits and such.
>
>Same here I am told (yet again).
>
>> I just looked it up, and there are only two "Mexican" restaurants in
>> the area, and they are about a one-hour drive from my house.
>>
>> https://www.tripadvisor.ca/Restauran...e_Ontario.html
>>
>> I've been to Lone Star once, but never the Taco Bell. I think I had
>> fajitas, and my DH had something else that had beans in it.
>
>As is very well known here, we don't like spicy food and have no interest in
>restaurants or fast food places which make it. Hence we know nothing about
>such foods, what they are, or where to find them! When these various
>dishes are mentioned I don't know which is which and I was most interested
>to read they are all variations on a similar theme.
>
>If I was interested in this food, I would make it at home, not go running
>around snack bars to find it.
>
>I have said all this *MANY* time, but it doesn't stop my thicko personal
>troll raking it all up again and again trying to score points!
>
>Should I be flattered?? ... lol

Mexican food is not just something made with tortillas. That would be
like saying US food is sandwiches. Mexico is a huge country that
reflects the heritage of different areas and the food stuffs grown
there

"Janet B" > wrote in message
...

> Mexican food is not just something made with tortillas. That would be
> like saying US food is sandwiches. Mexico is a huge country that
> reflects the heritage of different areas and the food stuffs grown
> there

Oh yes, I can understand that, but are the 'snack/sandwich' type foods that
we regularly hear about here not similar.



--
http://www.helpforheroes.org.uk/shop/

"Janet B" > wrote in message
...
> On Tue, 19 Jan 2016 17:47:07 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Doris Night" > wrote in message
. ..
>>
>>> I'm not a troll. But where I live, Mexican food does not exist except
>>> in the "Old El Paso" section of the grocery store where one can buy
>>> taco kits and such.
>>
>>Same here I am told (yet again).
>>
>>> I just looked it up, and there are only two "Mexican" restaurants in
>>> the area, and they are about a one-hour drive from my house.
>>>
>>> https://www.tripadvisor.ca/Restauran...e_Ontario.html
>>>
>>> I've been to Lone Star once, but never the Taco Bell. I think I had
>>> fajitas, and my DH had something else that had beans in it.
>>
>>As is very well known here, we don't like spicy food and have no interest
>>in
>>restaurants or fast food places which make it. Hence we know nothing
>>about
>>such foods, what they are, or where to find them! When these various
>>dishes are mentioned I don't know which is which and I was most interested
>>to read they are all variations on a similar theme.
>>
>>If I was interested in this food, I would make it at home, not go running
>>around snack bars to find it.
>>
>>I have said all this *MANY* time, but it doesn't stop my thicko personal
>>troll raking it all up again and again trying to score points!
>>
>>Should I be flattered?? ... lol
>
> Mexican food is not just something made with tortillas. That would be
> like saying US food is sandwiches. Mexico is a huge country that
> reflects the heritage of different areas and the food stuffs grown
> there

Mexicans eat sandwiches too! I don't understand how people can be so narrow
minded.

My friend who is from England, came to work one day telling us how she
finally got around to trying Mexican food and it was horrible. I then asked
if she had eaten at the new place down the street and she had. My mom and I
tried it and it was if not the worst food we'd ever eaten but close to it.
I can't remember now why that was as it was many years ago and we got the
check after the first bite. It was that horrible.

We often had parties at a different Mexican place where the food was good
but she was fearful of it and would not eat. Then one day she said she was
sick and couldn't get out of bed. One of her sons brought her some food
from a Mexican place. I can't remember now what it was but I want to say
some sort of chicken soup. She didn't question it. Just ate it, liked it
and every day for a week asked him to get her more of the same. She now
eats Mexican food but only certain things.

As a child, I felt the same way about pizza, Greek and Chinese food because
my parents always ordered exactly the same things. And I did not like those
things. Then after a field trip to a Dim Sum place, I discovered that I did
like some Chinese food. Not a lot of it but there were a few dishes.

I also know that you can't base a cuisine on what you see in a restaurant.
While some might have truly authentic dishes, at least in this country, much
of what they serve will be Americanized. If we were to base Italian food on
what we see in most restaurants, we'd think it was nothing but pizza and
pasta and that's just not true.

On Tue, 19 Jan 2016 21:10:32 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>
>> Mexican food is not just something made with tortillas. That would be
>> like saying US food is sandwiches. Mexico is a huge country that
>> reflects the heritage of different areas and the food stuffs grown
>> there
>
>Oh yes, I can understand that, but are the 'snack/sandwich' type foods that
>we regularly hear about here not similar.

Yes, if you are eating at one of the fast food places. If you are
going to a Mexican restaurant it can be vastly different, limited only
by what the cook's background dictates what to put into a sandwich or
tortilla. Mexican food uses all forms of protein in all the ways it
can be cooked. Also vegetables and fruits, cooked or raw. Sauces and
seasonings vary and may or may not be present and may or may not be
spicy. Remember the Shepherd's Pie debate? )
Janet US