Mr.Duck on 24/1/2010 at 05:42

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I was actually down at the States during the holidays :)

Went to Arizona, to a quaint (...and somewhat boring...) town called Pinetop. Ski resort. Family's been going for years (though we had been skipping going there for a few years now). I don't ski (haven't for years, never liked it much), but I still had fun with the snow and such.

Ah...I myself am surprised to see how much variety there is in Mexican food from the different regions of my country (yes, far beyond tacos).

dethtoll - Oh shush, you'd love -my- water.

:cool:

Mr.Duck on 25/1/2010 at 04:40

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I'm just worming my way into your heart, snookums.

:cool:

Mr.Duck on 1/2/2010 at 06:49

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Sure :)

Something tasty & simple to start off with:

Chicken in Poblano Cream Sauce aka 'Pollo Poblano'

Ingredients:

* 3-4 poblano chiles, seeded and chopped
* 1/2 cup milk
* 4 tablespoons butter
* 1 tablespoon flour
* 1 cup Mexican crema or heavy cream
* salt to taste
* 2 whole chicken breasts, cut in half
* 1 cup grated manchego, jack or gouda cheese

Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.

Very tasty recipe, as the name implies, it's a dish whose origins, methinks, come from the state of Puebla :)

Here's a picture of this yummy foodstuff...

http://static.px.yelp.com/bphoto/pFd5hmgh5Jf4-tguKOoPhA/l

Mr.Duck on 2/2/2010 at 07:58

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Mexico being a big country it holds great diversity in food from the northern, southern and central regions.

Yes, tacos are all over the place, but of all types and varieties. Even some places eat tacos with bugs as the "meat"....ew...

(I'm Mexican, but not a big fan of bug munching).
Two pictures to illutstrate:

http://www.turismito.com/wp-content/uploads/2009/01/tn_taco.jpg Grasshoper taco, apparently.

http://www.starmedios.com/gastronomia/escamoles2.jpg A plate of escamoles, that is, ant eggs, looks like rice, eh?

Me?, I'd rather go for some more regular Mexican food...

http://starrywings.blogsome.com/wp-admin/images/sopes.jpg

OM NOM NOM!!!

Sopes con asiento....*drools*

ROUCOUMENFOTO on 2/2/2010 at 22:16

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I knew that taco from Taco Bell tasted weird this afternoon.

Wonder if they will find an equally annoying mascot now