Top products from r/mexicanfood
We found 16 product mentions on r/mexicanfood. We ranked the 14 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Victoria 8 Inch Cast Iron Tortilla Press. Tortilla Maker, Flour Tortilla press, Rotis Press, Dough Press, Pataconera Seasoned with Flaxeed Oil, Black - TOR-003
Sentiment score: 0
Number of reviews: 2
✔️ DO it yourself. Make your own tortillas, patacones, Rotis, empanadas, quesadillas, and Arepas at home fast and easy. Great for non-gluten and Paleo tortillas too!✔️ Reinforced Design. We improved the base & the handle for better resistance. Our cast iron plates are engineered to avoid pin...
Show Reddit reviews2. Yucatán: Recipes from a Culinary Expedition (William and Bettye Nowlin Series in Art, History, and Cultur)
Sentiment score: 0
Number of reviews: 1
University of Texas Press
Show Reddit reviews3. Nopalito: A Mexican Kitchen [A Cookbook]
Sentiment score: 1
Number of reviews: 1
TEN SPEED
![Nopalito: A Mexican Kitchen [A Cookbook]](https://m.media-amazon.com/images/I/617S6duR9QL.jpg)
Show Reddit reviews4. Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
Sentiment score: 2
Number of reviews: 1
Houghton Mifflin
Show Reddit reviews5. Taco USA: How Mexican Food Conquered America
Sentiment score: 1
Number of reviews: 1
Show Reddit reviews6. California Rancho Cooking: Mexican and Californian Recipes
Sentiment score: 0
Number of reviews: 1
Used Book in Good Condition
Show Reddit reviews7. My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats [A Baking Book]
Sentiment score: 0
Number of reviews: 1
Ten Speed Press
![My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats [A Baking Book]](https://m.media-amazon.com/images/I/51+Mb25XBYL.jpg)
Show Reddit reviews8. Fagor Splendid 10 Quart 15-PSI Pressure Cooker and Canner, Polished Stainless Steel - 918060812
Sentiment score: 1
Number of reviews: 1
Fagor is the leading pressure cooker brand in the United States and it has been present on the market for 25 years.Most eco-friendly and energy efficient way of cooking: reduces cooking time by up to 70% and fast cooking translates to less energy consumption.Advanced safety features prevent excessiv...
Show Reddit reviews9. McCormick Mayonesa (Mayonnaise) With Lime Juice, 28 Fl Oz
Sentiment score: 0
Number of reviews: 1
Mexican-style mayonnaise with a hint of lime for a tangy twistDID YOU KNOW? You can add McCormick Mayonesa to salsa for an easy Creamy Salsa dip or finishing sauceThe perfect addition to sandwiches, burgers, pork or fishAdd zesty flavor to everything from corn on the cob to potato saladMcCormick May...
Show Reddit reviews10. Totis Snack Donitas Chile Limon 50 Gr
Sentiment score: 0
Number of reviews: 1
Totis Snack Donitas Chile Limon 50 Gr
Show Reddit reviews11. La Cocina Mexicana: Many Cultures, One Cuisine
Sentiment score: 0
Number of reviews: 1
Show Reddit reviews12. El Yucateco Paste Achiote, 3.5 oz
Sentiment score: 1
Number of reviews: 1
Brought to you by El Yucateco, high quality
Show Reddit reviews
hah, I know what you mean, and honestly, by even asking and being cognizant of it you are taking the right step. So good on you.
Firstly, keep in mind that moles in and of themselves have an amazing tradition that could fill as many, if not more tomes than we have on discussion of Auguste Escoffier and his impact. At it's most simplistic, it's a fantastic sauce, and at its deepest it's a secret knowledge made from fire, sweat, and history.
Books, well, shit man. So far there is only one I can vouch for and it's a good starting place for two mole recipes. IT's a cookbook called Nopalito. https://www.amazon.com/Nopalito-Mexican-Kitchen-Gonzalo-Guzm%C3%A1n/dp/0399578285
Unfortunately, there are few mexican voices in easy to access cookbooks. Diana Kennedy and Rick Bayless are the two "known authorities." A guy from Oklahoma, and a woman from the UK.
What I've been doing is hunting the recipe online, reading spanish recipes, and then watching youtube, but watching mexican cooks making it and talking it in spanish. Jauja Cocina Mexicana channel on youtube is a good place to start. She's very talented. https://www.youtube.com/user/JaujaCocinaMexicana
Her mole mancha manteles is excellent. I hope this helps some, it's helped me construct a few of my mole recipes and then build out from there. I think her mole verde is solid as well, and I built off that one.
https://www.amazon.com/Truly-Mexican-Essential-Techniques-Authentic/dp/0470499559
Truly Mexican by Roberto Santibanez is a great book. It's not as encyclopedic as Bayliss or Kennedy but it's a good a taxonomy of salsas,moles, pepians as you could hope for.
I also just started making corn tortillas, and was using a pan like that up until about a week ago when I ordered this one. It's a bit more expensive than the aluminum ones because it's cast iron, and also can't stay wet for that reason, but it's really sturdy and good quality (plus the weight makes pressing the tortillas out easier/more consistent). Also I've started using cut-out sections of plastic grocery bags instead of wax paper to line the press and it's way easier to peel them off after.
Taco U.S.A.: How Mexican Food Conquered America by Gustavo Arellano is a great read which does cover both the history of food in Mexico from the origins of corn cultivation through the Spanish arrival and then focuses on its deep integration into American culture. The author is a highly respected Mexican-American food writer with a whole lot of unique insights on Mexican food's past, present & future. Essential reading, IMO.
Check this stuff out, it's killer for pozole. This is the most common one, but you can make your own. Mix that together with some chicken stock for a really lovely and colorful soup base. I cook my hominy separately and throw it into the soup with smoked pork and veggies.
A part of me wants to go this route to give it a try. It's only twenty dollars and even then, I can get a refund if I find it of THAT poor a quality.
http://www.amazon.com/dp/B00008UA5V/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2OOZVTP74TIH&coliid=I2G4ITJSAJC8OR
This is the one I would get if I had the money outright. I have been told by the boss at the concession stand I work at that they would pay me to bring some tacos to sell. Given the length of time of the most popular dishes in my area of Texas, this would free up more time and probably make it better. This would also double my income, so yeah I got to get an 8qt or 10qt to make it worth my while. -Joe
This is a interesting cookbook.
https://www.amazon.com/California-Rancho-Cooking-Mexican-Californian/dp/1570613842
I’ve heard that the red cap mayonnaise is important and most Mexican street vendors use them.
McCormick Mayonesa (Mayonnaise With Lime Juice), 28 fl oz https://www.amazon.com/dp/B0009PCOOQ/ref=cm_sw_r_cp_api_i_VkhbBbEE9ZVJ1
Have you tried Totis Donita’s or Sabritones sabritones
These:
https://www.amazon.com/Flautirriko-Tarugos-Tamarindo-Tamarind-Sticks/dp/B00WXOJZ0C
Or this
https://www.amazon.com/Banderilla-Tama-Roca-Tamarindo-Contains-Tamarind/dp/B01NAV7L3X
What you are describing could either be a chamoy or tamarindo based candy that is coated in sugar/chile