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We haven’t gone to a restaurant or ordered in since late February.
California Taqueria-Style Mexican Food is a big part of my diet, and I’ve learned a few things to enhance what I make at home and make it feel less basic.
A thread...
California Taqueria-Style Mexican Food is a big part of my diet, and I’ve learned a few things to enhance what I make at home and make it feel less basic.
A thread...
If you aren’t making your own tortillas, buy the refrigerated par-baked kind that require a minute or two on the stove before eating.
They taste almost as good as tortillas made from scratch and worlds better than the shelf stable stuff with a 6 month lifespan.
They taste almost as good as tortillas made from scratch and worlds better than the shelf stable stuff with a 6 month lifespan.
Experiment with rice seasoning.
I typically use margarine, garlic, chili powder, and cayenne... but I’ve also been adding cumin, and tonight I tried a little curry powder to switch things up.
Different seasonings work better with different beans and proteins to change the tone.
I typically use margarine, garlic, chili powder, and cayenne... but I’ve also been adding cumin, and tonight I tried a little curry powder to switch things up.
Different seasonings work better with different beans and proteins to change the tone.
French Fries in a burrito create the quintessential California, “stoner” burrito.
Crinkle Cut Fries are best for burritos, but Ore-Ida also makes a “fast food” style French Fry that is perfect for Nacho Fries or Chili Cheese Fries.
Trick is oven time for crisp without burning.
Crinkle Cut Fries are best for burritos, but Ore-Ida also makes a “fast food” style French Fry that is perfect for Nacho Fries or Chili Cheese Fries.
Trick is oven time for crisp without burning.
If you miss the to go experience, wrap your burrito in foil and warm it on a frying pan for 30-60 seconds on each side before eating.
This compensates if your burrito-wrapping skills aren’t great, and peeling the foil as you eat it really helps recreate the takeout experience.
This compensates if your burrito-wrapping skills aren’t great, and peeling the foil as you eat it really helps recreate the takeout experience.
Hot Sauce dramatically changes even the most basic burrito.
My cupboard/fridge are full of sauces I saw on Hot Ones. From Sriracha to the Humble House sauces to Tapatio to Las Calientes, it’s a different burrito with each bite.
Even the pineapple and blueberry ones are good.
My cupboard/fridge are full of sauces I saw on Hot Ones. From Sriracha to the Humble House sauces to Tapatio to Las Calientes, it’s a different burrito with each bite.
Even the pineapple and blueberry ones are good.
Wet Burritos with Enchilada Sauce are a simple way to change up your routine.
Hatch and Herdez brands have good old school taste, but for my money @FronteraFoods makes the best and freshest tasting marinades, sauces, and even Guac seasoning when I don’t want to do the extra work
Hatch and Herdez brands have good old school taste, but for my money @FronteraFoods makes the best and freshest tasting marinades, sauces, and even Guac seasoning when I don’t want to do the extra work
