But it's not really just the shell (which is way different that just a fried tortilla anyway, the taco bell shells I've seen are more like reconstituted dorito-like U-shaped stuff, not fried tortillas) it's the entire content. And not even with all those differences is there something used to differentiate them, that's what I was trying to point out. I think.
How To Properly Eat a Burger?
- Thread starter North_Ranger
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Staff member
Maybe someone can correct me if I'm wrong, but I seem to remember that Taco Bell invented the hard taco shell by deep frying the tortilla on a mold, for the sole purpose of speeding up the assembly line. I seem to remember they used soft tortillas at first, but the hard shell fit nicely into grooves on the assembly line, which meant they could get custom tacos out to you in seconds. I mean, they've changed the formula by now, but originally, they were just fried tortillas.[DOUBLEPOST=1359301227][/DOUBLEPOST]This seems relevant, since the Italians have had this same rant about pizza: http://download.lardlad.com/sounds/season13/furious3.mp3[DOUBLEPOST=1359301826][/DOUBLEPOST]
figmentPez
Staff member
I thought that Taco Bell was doing fried tacos, but they fried them with the filling inside, like (I think) Burger King and Jack-in-the-Box still do. The innovation of a pre-fried hard shell at Taco Bell meant that they didn't have to fill them, then fry them before serving. But, yeah, either way they were using different corn tortillas then than they do now.
Man, I wonder what Calleja would think of the Canadian fast food chain Taco Time's Mexi-Fries?
They're literally salt drenched tater tots. Each one saltier than the last.
http://www.tacotimecanada.com/en/menu/mexi-fries-page.aspx
Or how about fine Albertan Mexican dining, JULIO'S BARRIO!
http://juliosbarrio.com/edmonton/menu/
They're literally salt drenched tater tots. Each one saltier than the last.
http://www.tacotimecanada.com/en/menu/mexi-fries-page.aspx
Or how about fine Albertan Mexican dining, JULIO'S BARRIO!
http://juliosbarrio.com/edmonton/menu/
figmentPez
Staff member
Mexi-Fries Deluxe sound pretty tasty...[DOUBLEPOST=1359383377][/DOUBLEPOST]
Vegetarian, chicken and prawn "fajitas"... what the hell? Fajita is a cut of beef! You cannot, by definition, have fajitas that are not beef! </Faux Rage>
Actually, I tend to like chicken fajitas more than I like beef.
I generally dislike Mexican food that I do not make myself. Either it too hot or tastes like shit.
Thus I conclude that this is a cultural thing in either you have to make it as hot as fuck to appease the fucks who enjoy this type of food or it is a competition to make the worst tasting food to win some type of horrible trophy.
Thus I conclude that this is a cultural thing in either you have to make it as hot as fuck to appease the fucks who enjoy this type of food or it is a competition to make the worst tasting food to win some type of horrible trophy.
"Fajita" just refers to grilled meats served in a tortilla. It is not necessarily beef. This does mean, though, that the vegetarian fajita is a contradiction.
You know, there are real Mexican restaurants up here. We're not all the Taco Bell-eating idiots you seem to think we are. It's entirely possible he had real Mexican food and didn't like it, and going to Mexico won't change that.
GasBandit
Staff member
I want to agree with you, but I have a hard time imagining "real" mexican food restaurants in Quebec. I mean, they were rare enough in Maryland.
That's an awfully long-winded way to say "stick it in your mouth and like it".
There's a striking difference. No matter how good your real Mexican restaurant is anywhere but actual Spanish countries, it's not 100% the same. However, if he doesn't like the base food/flavors, then he probably won't like it anyway. Considering his complaint is that it's all too hot because they can't have real flavor, it strikes me as he hasn't had it really authentic, as most true Mexican food uses hints of spice,and not overpowering ones.
Exactly.
Because he's explaining how there IS a difference in food quality and ignorant responses are keeping him explaining.
Unless you can import fresh ingredients every day, I really, really doubt the "authentic" Mexican restaurants manage to be 100% authentic. You've seen how people say thay can't even get decent soft tortillas, imagine having to deal with that every single day, besides fresh chiles, fresh non-fakey cheese, etc etc. I'm not saying it's impossible, I'm saying it'd be so expensive, niche and rare that I doubt it's common enough to be compared with taco bell's widespread recognition.
fade
Staff member
Eh, everyone thinks no one else can properly make their cultural food. I laugh when I see people from the north on TV making "southern" food. (Hint: it isn't genuine if it has 40 ingredients in it--the real stuff is fairly simple.) Then again, if I sit down and give it a chance, usually it is pretty close. And if it isn't, you can definitely trace the lineage back.
We need an "oh dear god!" button.
Dude, read my fucking posts, I've said several times that I LIKE taco bell and chipotle... as junk food. If I keep fucking posting is because you keep fucking giving me reasons to. Fucking hell.
"have you considered this?"
"yeah, but.."
"AUGH, HONESTLY YOUR SHIT IS ANOOYING"
Right.
I don't want to die.
I knew that's where you were going, it just felt wrong not to post that smiley.
One big difference for Mexican food here, and in the valley of Mexico are what's available in the markets.
That's why Tex-Mex is so different, until recently no one could get the same types of food. That's why enchiladas have velveta or cheddar cheese here and not any of the different queso blancos, etc...
That's why Tex-Mex is so different, until recently no one could get the same types of food. That's why enchiladas have velveta or cheddar cheese here and not any of the different queso blancos, etc...
figmentPez
Staff member
Well, that's what it means now, but originally fajita (meaning "little sash") was a reference to the skirt steak cut of beef used to make the fajitas. The original fajitas were made from a specific cut of beef; anything else would technically be fajita-style, though I'm not about to demand the hyphenated addition.
Fajitas started because there is not enough goats for cabrito, I don't recall the actual name.
Huh. Does it have be "typical" ala what a mexican mom prepares every day for dinner, or can it be more 11pm in the streets of Mexico City?
You're the one serving the food, cheri. You decide.
Well I don't think anyone can visit Mexico without experiencing true tacos al pastor, which have actually moorish/arabic origins which you notice in the similarity to shawarma/kebabs:
They're entirely different by now, of course , and yes, that's a huge slab of pineapple you see on the bottom left, they're usually on top of the meat thing and taqueros have this showy tradition of loping off a bit of pineapple and catching it with the already meated tortilla. That being said I'd say a good 60% or more of us take the pineapple off or just order them without. This is the same dish I linked to earlier.
This hypothetical foreigner would also HAVE to try an original, made-for-hours-and-hours mole:
I know you guys can now get "canned" or "bottled" concentrated mole (we can too in Supermarkets) but please believe me when I say those are pale, pale shadows of a real one made with like 40 fecking different ingredients by a little old lady who got up at 4am so it'd be ready by 2pm. Mole is the sauce ("mole", is actually the original word for "sauce" in nahuatl, but the meaning has changed now, kinda like "curry") and it usually covers a nice piece of chicken, but I swear the best part is the end when you grab a piece of tortilla and just clean the plate up of mole with it. Damn, I'm hungry now.
Also, I'd have to introduce you to an actual marketplace Tlayuda:
Which looks kinda ugly, (i've heard people call it the "Mexican pizza") but I swear it's nirvana made food, you can't really tell in the picture but it's giant sized, usually one is more than enough for a full grown man.
Then at night we'd find a tamal vendor with a long line, but not normal tamales (I find those kinda dry), but oaxacan tamales:
which are wrapped in banana leaf instead of corn husk thing, and are square and juicy and oh god my mouth is watering.
But, I don't know, this is just off the top of my head, I'd have to think about it.
They're entirely different by now, of course , and yes, that's a huge slab of pineapple you see on the bottom left, they're usually on top of the meat thing and taqueros have this showy tradition of loping off a bit of pineapple and catching it with the already meated tortilla. That being said I'd say a good 60% or more of us take the pineapple off or just order them without. This is the same dish I linked to earlier.
This hypothetical foreigner would also HAVE to try an original, made-for-hours-and-hours mole:
I know you guys can now get "canned" or "bottled" concentrated mole (we can too in Supermarkets) but please believe me when I say those are pale, pale shadows of a real one made with like 40 fecking different ingredients by a little old lady who got up at 4am so it'd be ready by 2pm. Mole is the sauce ("mole", is actually the original word for "sauce" in nahuatl, but the meaning has changed now, kinda like "curry") and it usually covers a nice piece of chicken, but I swear the best part is the end when you grab a piece of tortilla and just clean the plate up of mole with it. Damn, I'm hungry now.
Also, I'd have to introduce you to an actual marketplace Tlayuda:
Which looks kinda ugly, (i've heard people call it the "Mexican pizza") but I swear it's nirvana made food, you can't really tell in the picture but it's giant sized, usually one is more than enough for a full grown man.
Then at night we'd find a tamal vendor with a long line, but not normal tamales (I find those kinda dry), but oaxacan tamales:
which are wrapped in banana leaf instead of corn husk thing, and are square and juicy and oh god my mouth is watering.
But, I don't know, this is just off the top of my head, I'd have to think about it.
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