I'm a brit. Mexican food isn't really a thing here so I've never tried tacos.

I'm a brit. Mexican food isn't really a thing here so I've never tried tacos.

Can you give me a seasoning recipe and topping idea?

Soft or hard?

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  1. 2 weeks ago
    Anonymous

    BIRRIA
    I
    R
    R
    I
    A

    • 1 week ago
      Anonymous

      They make fresh fried hard birria tacos at a local food truck, the lady has started looking at me funny I've been there a lot recently. They're bomb dipped in the broth.

  2. 2 weeks ago
    Anonymous

    As for seasonings just use a packet or sachet as you call it, like mccormick or whatever is around, they're pretty much all the same.
    As for hard or soft, it varys. Try both, it's not as if it'll break the bank.

  3. 2 weeks ago
    Anonymous

    >seasoning recipe

    • 2 weeks ago
      Anonymous

      Mild, for the brit palate.

      • 2 weeks ago
        Anonymous

        Are you projecting or just moronic?

        • 2 weeks ago
          Anonymous

          Neither, it's just what Brits do. They're generally conservative and stay away from chile peppers. I'm American and don't give two fricks. Get over it.

          • 2 weeks ago
            Anonymous

            Has nothing to do with countries. Poor, ethnic and low IQ people gravitate to spicy food. This has been proven as fact.

            • 2 weeks ago
              Anonymous

              The gravitation of your mouth towards male genitalia has also been confirmed by many studies.

          • 2 weeks ago
            Anonymous

            That's moronic. Spicy (as in seasoned with chili peppers) curries were pretty much invented in bongland and are very popular.

          • 1 week ago
            Anonymous

            >They're generally conservative and stay away from chile peppers.
            Did you check this with real Brits or just the imaginary ones living rent-free in your head?
            Speaking for myself, as a definite Brit, I like things quite a bit stronger than almost everyone I've met in the US. Even when sober lol. I don't think I have the strongest tolerance for heat of anyone in the world, not at all, but I can take a fair bit more than most.
            Sure if you go back to 1950 then nobody went for strong tastes, but that's like a whole lifetime ago? Shit's changed.

            The dominant strong food type here is South Asian, not Central American, though we do get some Jamaican and South East Asian food too.

            • 1 week ago
              Anonymous

              Cope.

      • 2 weeks ago
        Anonymous

        That's a US food info label, we don't use that style.
        Mong

    • 2 weeks ago
      Anonymous

      >Processed in a facility that also processes dairy
      What are they spilling buckets of milk into the taco spices?

      • 2 weeks ago
        Anonymous

        Clearly to dumb it down for the britsh euro tounge. They're that dumbed down.

  4. 2 weeks ago
    Anonymous

    As for toppings, something crunchy like cabbage or even lettuce. Also something like shredded cheese like cheddar and some chopped red onion and a chile pepper. I hear that chile peppers are hard to come by in the UK, I feel your pain.

  5. 2 weeks ago
    Anonymous

    Get this flour, watch chef johns video on how to make your own. Pickle some red onions, for the spice mix prepare your own. The rest is just iceberg salad, salsa of your choice some tomatoes maybe avocado

    • 2 weeks ago
      Anonymous

      >corn
      you go to the corner and think about what you've done.

      • 2 weeks ago
        Anonymous

        Black person
        what are you going to use, flour tortillas?
        even fricking taco bell uses corn for a fried taco
        it's especially appropriate if op wants to make what's depicted in this picture

      • 2 weeks ago
        Anonymous

        My dude, I eat tortillas every day and oftentimes more than once a day. Corn and flour tortillas have different uses but corn are better for general use.
        The reason why you may not like corn tortillas is probably because with them, you need the filling to have harsher, stronger flavors.
        I realized this one time when I ran out of tortillas. I had to eat the filling by itself and found it to have way too many spices, but this was never the case when I ate it with the tortillas. Next time I tried the filling with less spices but when eating it with the tortillas it felt very bland.

        • 2 weeks ago
          Anonymous

          I've found that with corn tortillas a lot of folk use two tortillas separated a bit so they don't fall apart.

          • 2 weeks ago
            Anonymous

            As far as I can tell you that's traditional at taco stands here in LA: two small white-corn tortillas with stuff on top, you fold and eat with your hands.

            • 2 weeks ago
              Anonymous

              That's rare in NY, not very many folk know to use two tortillas.

              • 2 weeks ago
                Anonymous

                Can you get good Mexican food in New York? I've never been there so I'm asking purely in good faith.

              • 2 weeks ago
                Anonymous

                Yeah but it's off the so called "beatin path" if on the upper west side there some joints that sell that good stuff including cacti. It's hit and miss depending on the location and time and wheteher stuff is in stock or not. I'm sure that there's better sources than just me.

      • 1 week ago
        Anonymous

        moron

    • 2 weeks ago
      Anonymous

      NIce conversational advertising there c**tboy, how about buy an ad?

  6. 2 weeks ago
    Anonymous

    Just toss a bunch of tortillas and raw ground meat on the ground and eat it off the floor like a third world brown animal. The experience will be the same

  7. 2 weeks ago
    Anonymous

    Fry up some ground beef then strain the grease
    Add Chilli powder, garlic powder, onion powder, paprika, black pepper, salt, ketchup, and a tiny bit of cumin - i dont like going overboard with cumin its a very strong spice.

    I think some kind of tomato flavor is essential. some mix I have has it as a spice. But ketchup is an alternative. I can also add a bit of oil+water + diluted vinegar near the end. I think people refer to it as deglazing but im no expert, it evaporates quick and leaves everything coated slightly in a sauce.

    You can also drop the onion and garlic powder and fry those up.

    Spices can vary. Theres a certain brand of onion powder thats slightly sweet and its way better than another jar I have which tastes more like raw chopped onion and is quite bitter. I also prefer 'dark' chilli powder, and ive had flavorless paprikas and good ones.

    I am not a fan of the mccormick packets.
    Sorry I cant give you real measurements I just eyeball it.

    • 2 weeks ago
      Anonymous

      I find that straining the beef too much looses some beefy flavor. It really depends on the beef quality and fat content.

      • 2 weeks ago
        Anonymous

        I like leaving some fat too. If I start with some 90/10 sirloin I don't strain it at all, but if I'm using chuck or 80/20 ground beef I'll pour some off.

      • 2 weeks ago
        Anonymous

        I usually have 80/20 which is why. And I swear theyve been cutting more fat into it

    • 2 weeks ago
      Anonymous

      >I can also add a bit of oil+water + diluted vinegar near the end. I think people refer to it as deglazing but im no expert, it evaporates quick and leaves everything coated slightly in a sauce.
      Reading that, it sounds like going for a beef stock will also do the same job

    • 2 weeks ago
      Anonymous

      >Chilli powder, garlic powder, onion powder,
      Why not fresh?

      • 2 weeks ago
        Anonymous

        The main ingredient in chili powder is powdered DRIED chiles. Dried chiles have a very different flavor from their fresh counterparts. They even have different names: poblanos when dried turn into anchos.

        As for onions and garlic, you certainly can add fresh onions and garlic to a taco meat mix. I personally prefer not to because I like it to be all about the seasoned meat (oo er missus) and to add vegetables inside the taco.

      • 1 week ago
        Anonymous

        If you read the whole post I added 'you could also fry those up' meaning to add them to the meat

  8. 2 weeks ago
    Anonymous

    Lagerstrom just did a good crunchy taco video. He fries the corn tortillas himself so if you follow that recipe you'll be able to try both hard and soft.

    • 2 weeks ago
      Anonymous

      How is someone going to try out hard and soft tacos from some annoying youtube video by a desparate moron?

      • 2 weeks ago
        Anonymous

        Are you actually this moronic? He's going to buy soft corn tortillas to be able to follow the recipe. He can set some of those corn tortillas aside, fry the others, and then he'll have both hard and soft tacos. Amazing innit?

        • 2 weeks ago
          Anonymous

          It seems to me that you're the moronic one, you can't take any opinion that differs from your own, go join some protest movement like the c**t that you are.

          • 2 weeks ago
            Anonymous

            Did somebody misconfigure their pol bot and it's posting here by mistake?

            • 2 weeks ago
              Anonymous

              What's a "pol bot?" Explain yourself Black person!

              • 2 weeks ago
                Anonymous

                Misc is filled with bots now and the post I was replying to is very similar to the stupid bot posts.

              • 2 weeks ago
                Anonymous

                Yet you replied to mine, be more specific next time or at least try you fricking protester gaygitron
                Go live in a tent city.

        • 2 weeks ago
          Anonymous

          While at being stupid, why not join some cult, they're welcoming b***hes like you.

      • 2 weeks ago
        Anonymous

        It seems to me that you're the moronic one, you can't take any opinion that differs from your own, go join some protest movement like the c**t that you are.

        While at being stupid, why not join some cult, they're welcoming b***hes like you.

        Why so mad lmao

  9. 2 weeks ago
    Anonymous

    2 tbsp. prepared chili powder
    1 tbsp. guajillo chile powder
    1 tbsp. ancho chile powder
    1 tbsp. chipotle chile powder
    1 tbsp. jalapeño chile powder
    2 tsp. ground cumin
    1 tsp. paprika
    ½ tsp. garlic powder
    ½ tsp. onion powder
    ½ tsp. dried Mexican oregano
    2 tsp. cornstarch

    This recipe is good for one pound of ground meat; I think beef is best but turkey is a good alternative. Add the spices with one cup of beef stock then simmer until thickened. I don't know what spices are available to you there; you can omit the chile (with an e) powders and just use chili (with an i) powder and get a good result. Without the chile (with an e) powders your meat will be somewhat less flavorful and less spicy, but you might prefer it that way. Note that this recipe contains no salt, so you're on your own for making sure your meat is sufficiently seasoned.

    Toppings: freshly grated cheddar and monterey jack cheeses, finely shredded iceberg lettuce, cored and diced roma tomatoes or sliced cherry or grape tomatoes, sour cream or Mexican crema, the salsa or hot sauce of your choice. Cilantro is traditional but I have the gene so I leave it out.

    Soft tacos are easier to eat but hard-shelled ones are tastier imo. Dealer's choice.

    • 2 weeks ago
      Anonymous

      >no one has mentioned cilantro or guac yet
      it's like you guys havent ever had a taco
      small soft tacos seem more "authentic" and are easier to eat.
      but the standard whitey taco or

      Fry up some ground beef then strain the grease
      Add Chilli powder, garlic powder, onion powder, paprika, black pepper, salt, ketchup, and a tiny bit of cumin - i dont like going overboard with cumin its a very strong spice.

      I think some kind of tomato flavor is essential. some mix I have has it as a spice. But ketchup is an alternative. I can also add a bit of oil+water + diluted vinegar near the end. I think people refer to it as deglazing but im no expert, it evaporates quick and leaves everything coated slightly in a sauce.

      You can also drop the onion and garlic powder and fry those up.

      Spices can vary. Theres a certain brand of onion powder thats slightly sweet and its way better than another jar I have which tastes more like raw chopped onion and is quite bitter. I also prefer 'dark' chilli powder, and ive had flavorless paprikas and good ones.

      I am not a fan of the mccormick packets.
      Sorry I cant give you real measurements I just eyeball it.

      is a good place to start
      i'd go look at actual mexican taco places menus in the US to get a better idea, they don't use ground beef like ever

      • 2 weeks ago
        Anonymous

        Gauc is a topping like lettuce or sour cream who cares

  10. 2 weeks ago
    Anonymous

    Don't bother. Mexican food is dog shit.

    • 2 weeks ago
      Anonymous

      Go home. Stop hate spamming threads.

  11. 2 weeks ago
    Anonymous

    Brit here. Crunchy tacos are delicious. All you need to do is get the Old El Paso kit and follow the instructions. Make sure you have plenty of lettuce and grated cheddar.

    • 2 weeks ago
      Anonymous

      Huh, based bong
      I live in the heartland of Mexico (Denver, CO) and crunchy tacos still always hit the spot
      >iNaTheNtIC
      JFC just let me enjoy my hot and cold at the same time crispy crunchy tacos
      They serve them at the same place that sells turkey tails and tripe even the Mexicans fricking love them
      Fricking hipsters I fricking swear

      • 1 week ago
        Anonymous

        >crunchy tacos still always hit the spot
        Sure do

  12. 2 weeks ago
    Anonymous

    Cumin is the main flavor of taco seasoning.

    • 2 weeks ago
      Anonymous

      Cumin is stored in the balls.

    • 2 weeks ago
      Anonymous

      I don't like it when theres too much. It definitely adds a flavor but you just cant go too heavy on it. Chilli powder is more important.

  13. 2 weeks ago
    Anonymous

    I was thinking of opening a taqueria here but I think I might open it somewhere in europe.

    I will sell the blandest tacos
    >flour tortilla
    >asada
    but the customer will have the choice to add any salsa, lime, salt, onions, cilantro, raddish or avocado so it won't be too harsh for them when they start trying them. I just need a visa and a country that likes clubbing. I heard Germany and Brits love to party at night.

    • 2 weeks ago
      Anonymous

      Sounds like it would do well in foreigner containment zones like Birmingham, Leicester or London. Just make sure to setup shop in the upmarket areas so the police will arrive 1 hour after you get stabbed instead of 8.

  14. 2 weeks ago
    Anonymous

    Is ground beef used at all in authentic Mexican tacos or is it exclusively for white man tacos?

    • 2 weeks ago
      Anonymous

      There are lots of ground beef tacos (among other dishes) in Mexico but they don't really the pre-fried tortilla shells outside of making American-style tacos for Mexicans who went home but long for and crave the white man's taco
      That's a real thing, by the way, in Beijing San Francisco-style Chinese food has become popular with Chinese people who lived in the states
      Just jonesing for the General's Chicken and combination lo mein
      So anyone who says crunchy tacos suck is a bald-faced liar, don't trust them

  15. 2 weeks ago
    Anonymous

    Use corn tortillas, fry them in corn oil. Just cook up some basic b***h mexican taco meat recipe, add fresh chopped onion, tomato, lettuce, top with sourcream and hot sauce. Simple as. Usually make them in batches of like a dozen. Pound of whatever meat you want to use, some cheddar cheese on top, simple as.

  16. 2 weeks ago
    Anonymous

    Look up adobada or al pastor, or you can go with tex-mex fajita, those will all give you good ideas of how it's supposed to taste

  17. 2 weeks ago
    Anonymous

    My wife is mexican and this is how she does it.
    >get some skirt steak(she has also used a number of other cuts in a pinch) and chop it up into little pieces( I'd say around the size of the tip of your finger up to the first joint)
    >if using chicken, the only part that works is leg meat. breast and thighs wont have the right texture.
    >through it in a bowl and add fresh squeezed lime/lemon juice and orange juice, sliced onion, salt, garlic powder(I think), chili powder, and cumin.(i don't know the exact amounts and she never measures but I like it with light cumin and extra citrus). Marinate if you want but it tastes good regardless.
    >lightly oil a pan and fry it up on high heat stiring often untill well browned.
    >transfer to a bowl and in the same pan fry up some corn(not flour) tortillas.(they should still be soft after this, do not over cook them.
    >spoon a healthy portion of the meat onto the tortilla and top with finely diced onion, cilantro, and salsa.(lots of different kinds of good salsas so find a good recipe. I prefer thinner salsa to chunky ones.)
    She makes the best tacos I've ever had.

    • 2 weeks ago
      Anonymous

      This, al pastor, and salsa verde on the onions and cilantro. I just don't think most Brits' pallets would do that well with this, hence this

      Use corn tortillas, fry them in corn oil. Just cook up some basic b***h mexican taco meat recipe, add fresh chopped onion, tomato, lettuce, top with sourcream and hot sauce. Simple as. Usually make them in batches of like a dozen. Pound of whatever meat you want to use, some cheddar cheese on top, simple as.

    • 2 weeks ago
      Anonymous

      on the salsa front my wife usually just lightly blends up some kind of tomatoes, chillies, onion, salt and garlic/garlic powder. the best ones have you roasting them before blending. green salsas use green tomatoes(called tomatios) and green chillies(like jalapenos and saranos) and like being roasted less. Red uses red tomatoes and red(often dried) chillies. the hard-core Mexican way has you use a special morter and pestle(called a mocajete) the crush the veggies together but the blender works just as well as long as you don't over blend them.

  18. 2 weeks ago
    Anonymous

    So I'm a gringo, and I didn't find this out later, but before I was born my mother learned to cook tacos from a Mexican immigrant. They were both young pregnant housewives in apartments next to each other, and they didn't have a common language, but they both loved to cook and they would spend their days teaching other their own recipes.

    I guess my mom making her own tortillas from scratch should have been a clue she knew what she was doing.

    The one thing I learned from her and I've never seen anybody else do is briefly deep fry (shallow pan fry works fine to since they're flat) her flour tortillas.

    Now fried tortillas are a thing, it's the basis of tostadas, but every time I see this they're fried until the tortilla becomes crunchy.

    She only fried tortillas a few seconds, literally, on each side. One side in, it floats on the oil, very quickly bubbles up and becomes puffy, then she'd flip it over and do the other side for another five, ten seconds, then done.

    You can sop off almost all the oil with paper towels. You end up with these wonderfully warm, steamy, puffy tortillas. Fantastic taste. Amazing texture.

    Any other toppings you put in are basically icing on the cake. Hamburger meat, chorizo, jackfruit, hardly matters. These are delicious just on their own.

  19. 2 weeks ago
    Anonymous

    So I'm gonna skip reading this thread and just shotgun this shit.
    >Tortillas
    Proper American hard taco shells are going to be impossible to reproduce at home, they can only be made in a factory, but the good news is that Mexican-style poverty soft tortillas are literally nothing more than wheat or corn flatbread that you can make in any frying pan. It is extremely easy, but also (spoiler) extremely delicious. I LOVE BREAD.
    >Meat
    For suburban American mom tacos, you want ground beef, or "mince", which presumably you bongs have for your various pies. If you're posh, get some canned chicken breast and "shred" it. Pork is probably beyond your skill level, you need a few basic taco cheevos to unlock this ability.
    >seasoning
    Salt, pepper, garlic, onion, CUMIN, and as much chili as you can take. Can you get Cholula hot sauce? It's pretty much a cheat code.
    >toppings
    As your picture shows, the traditional American taco is garnished with flavorless cold diced tomatoes and lettuce. (The heat of the taco wilts the lettuce.) But since you couldn't get proper hardshells, and a softshell taco is basically an open-faced burrito, then you could easily get away with adding guacamole and sour cream. DELICIOUS.
    >cheese
    You probably can't get proper American cheese or our posh alternatives like "Colby Jack", so just pick the cheapest cheddar you can find and grate it.
    >beer pairings
    The Stella you already have will do nicely.

    Aside from these basic ingredients and procedures (before you unlock Level 2), the most important aspect of Taco Night is festivity and mirth before nature's bounty. Gaze upon the Swedes, who have turned American Taco Night into a national weekly ritual. The Lord has truly blessed us with such victuals. Eat the taco.

  20. 2 weeks ago
    Anonymous

    These Herdez ones are always great on tacos.

    • 2 weeks ago
      Anonymous

      I mean, you're not wrong, but OP is a Bongoloid, so what else can he find except some kind of halal pureed goat embryos?

      • 2 weeks ago
        Anonymous

        Who knows, that's beyond my pay grade.

  21. 2 weeks ago
    Anonymous

    This guy just made a pretty good recipe

  22. 2 weeks ago
    Anonymous

    Don't know about brit shopping, but really the best is any sort of "spicy" multi-spice mix that at least has red pepper, garlic, black pepper, salt. Cilantro is perfered but not needed

    • 2 weeks ago
      Anonymous

      Brits don't have cilantro

      • 2 weeks ago
        Anonymous

        Brits absolutely have cilantro; they just call it coriander for some reason.

        • 2 weeks ago
          Anonymous

          Most people in Europe call it that

          • 2 weeks ago
            Anonymous

            I don't care.

            • 2 weeks ago
              Anonymous

              Didn't ask

            • 2 weeks ago
              Anonymous

              you seem to care deeply

        • 2 weeks ago
          Anonymous

          Most people in Europe call it that

          Here in the states, the leaf of the plant is cilantro, the seeds are coriander.

  23. 2 weeks ago
    Anonymous

    >he doesn't own a pair of taco tongs
    ngmi

  24. 2 weeks ago
    Anonymous

    Mexican food sucks ass unless you americanize it.
    Brown a pound of 80/20 ground beef. Don't drain the grease. Add salt, cumin garlic, paprika, cayenne. Add a can of refried beans and mix well. Slop on tortilla and add cheese. Salsa is optional, it's not that good so I omit it. Sliced pickled jalapenos are better replacement.
    If you can't get refried beans it's just pinto beans dumped in a skillet. Healthy plop of lard, little salt, stir until hot and half the beans are mushed.
    If you can't get tacos shallow fry tortillas briefly and let dry in taco shape, or heat them up in lightly greased skillet for soft tacos.
    Taco salad is much better. It's exactly the same except instead of slopping on tortilla you slop on a plate of tortilla chips and instead of cheese you make a cheese sauce. It's just a can of evaporated milk and any mild hard cheese until you like the thickness. Alternatively use whole milk with a bit of sodium citrate to replace the evaporated milk. Use the fork to crunch the chips up and eat like a casserole because otherwise it's just nachos. Make small plates so you eat it before the chips get soggy. Americans call picrel tortilla chips. They might be called French fries in your country.

  25. 2 weeks ago
    Anonymous

    Damn dude, you're missing out. You're telling me you don't eat burritos and tacos - at all?

    Starting out, you can stick to the typical midwestern, white family fare like in your pic or go more authentic which may have ingredients unavailable in the UK.
    If starting simple, Get a taco seasoning packet, brown ground beef and add packet. Set aside. Use hard shell corn tacos shells.
    Authentic is soft corn tortillas that don't use premade seasoning but instead some of the following:
    >granulated garlic and onions
    >white pepper
    >mexican oregano
    >paprika and cayenne (I use ground Kashmiri chilis in place of cayenne which I know are indian)
    >cumin *a must* (it's what makes Mexican stuff taste Mexican)
    >chili powder (different than straight up crush/powdered dried peppers)
    You can add any of the following for toppings:
    >sautéed onions/bell peppers
    >shredded lettuce.
    >chipotle adobo sauce (amazing). Best if fish/shrimp
    >thinly slivered radishes
    >heated nacho cheese
    >diced jalapeños/habeneros
    >tomatoes
    >shredded red cabbage (best for fish/shrimp)
    >cotija cheese, or w/e shredded cheese
    >avocado
    >cilantro as a garnish

  26. 2 weeks ago
    Anonymous

    Bunch of weird answers, here. Try a good, traditional taco, first. Easiest way to do that is to cut up some beef (not ground or minced, just smaller-than-bite-sized pieces), season with salt, maybe a little chili or cumin (not much), and fry that in a little oil. In the meantime, warm up some soft corn tortillas (if you want to get fancy, do it carefully above the stove flame or just warm them in a pan). When the beef is cooked, plate the tortillas (usually double them up), beef goes on top, then top with chopped onion and cilantro (for you, coriander, I think -- the leaves, not the ground seeds). Ideally, you'd have some lime slices to squeeze on top, too. Salsa is used as a condiment.
    American-style tacos use seasoned ground beef (Mexican tacos will season their chicken, al pastor, and chorizo, but I've never had them as heavily spiced as American ground beef tacos, though Mexicans prefer a spicier salsa) and usually top them with any combination of sour cream, shredded cheddar, black olives, diced tomatoes, and lettuce. Also, I've never seen a Mexican taco in a hard or flour tortilla.

  27. 1 week ago
    Anonymous
  28. 1 week ago
    Anonymous

    instead of chopping up a head of lettuce i just buy tomatoes, an onion, cilantro, diced green chilis and i make pico de gallo. i don't add lime to it anymore. once i'm out of tacos/beef, the pico just becomes something to dip tortilla chips in.
    that way after my 3-4 taco nights are over, i can go right back to eating fast food and frozen dinners for every meal without having to see a rotting half head of lettuce in the fridge.

  29. 1 week ago
    Anonymous

    >Mexican food isn't really a thing here
    What are you on about, there's a whole quarter aisle of Tesco dedicated to El Paso meal kits, not to mention all the tortilla wrap sizes in the bakery aisle.

    • 1 week ago
      Anonymous

      you make white people tacos. you buy a packet of taco seasoning, probably going to be brand old el paso, and you're going to add exactly half the packet to the 1lb of beef that is cooking, because the spice is going to immediately steam up your nostrils and make your eyes water, and your white ass is going to think it's too spicy.

      you know what he means is that there was never any initiative to try tacos himself because mum never made him any before.

      • 1 week ago
        Anonymous

        >there was never any initiative to try tacos himself because mum never made him any before
        That's literally what the meal kits are for, to make the strange spicy foreign food look less scary and complicated. And I can't believe he's never had Mexican before, even my local chippie has nachos as a side.

        • 1 week ago
          Anonymous

          i don't think nacho cheese was ever a true mexican thing, unless you mean chippie are serving straight homemade corn flour tortilla chips with pico or salsa.
          authentic tacos to me are made with an abundance of produce believable to be local to mexico. tomatoes, chilis, corn, dried spices
          never shredded bagged cheese but tortilla chips with queso blanco on the side maybe.
          if you go the reply chain picrel route then you're just straight up making white people's concept of mexican food
          to me it's still fine since that's what i grew up with too, but there's not enough spices or flavors in it for my tastes.
          t. not a wetback

        • 1 week ago
          Anonymous

          i don't think nacho cheese was ever a true mexican thing, unless you mean chippie are serving straight homemade corn flour tortilla chips with pico or salsa.
          authentic tacos to me are made with an abundance of produce believable to be local to mexico. tomatoes, chilis, corn, dried spices
          never shredded bagged cheese but tortilla chips with queso blanco on the side maybe.
          if you go the reply chain picrel route then you're just straight up making white people's concept of mexican food
          to me it's still fine since that's what i grew up with too, but there's not enough spices or flavors in it for my tastes.
          t. not a wetback

          Queso flameado is a thing in Mexico, you eat it with tortilla chips or warm tortillas

          • 1 week ago
            Anonymous

            Queso fundido is bomb, chorizo optional

            • 1 week ago
              Anonymous

              Man I gotta start making this on the regular
              >Captcha: SHMMY

      • 1 week ago
        Anonymous

        I don't think anyone puts olives on mexican food. Maybe mexicans do because it sounds really nasty, but never in the good white version of mexican food. Sour cream is really bad too so it's also mexican mexican. Kind of like how Italian pizza is really bad but the white version is actually good.

        • 1 week ago
          Anonymous

          Putting olives in tamales is a moronic white people thing.

        • 1 week ago
          Anonymous

          Putting olives in tamales is a moronic white people thing.

          Mexicans put olives in tons of their foods
          Hell even Taco Bell used to have black olives in a lot of their food

          • 1 week ago
            Anonymous

            False, never seen nor heard of. Where you from?

            • 1 week ago
              Anonymous

              The past
              I've actually eaten Taco Bell olives
              They used to also have green onions but some time in the aughts they shipped a huge batch out that was cross-contaminated so they "temporarily" removed them from their menu forever

  30. 1 week ago
    Anonymous

    You only need one.

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