Mexican food pics

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Anonymous
Mexican food pics 2016-01-10 19:21:00 Post No. 7253670
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Mexican food pics Anonymous 2016-01-10 19:21:00 Post No. 7253670 [Report]

its time to bring this back

>http://www.nytimes.com/interactive/2016/01/07/travel/places-to-visit.html?_r=0

>Certainly, there is no more exciting place to eat. Enrique Olvera, who reinvented Mexican cuisine at Pujol, has inspired a generation of restaurants in his wake; recent openings include Fonda Fina in La Roma and Fonda Mayora in nearby Condesa.

Anonymous 2016-01-10 19:22:47 Post No.7253674
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Anonymous 2016-01-10 19:22:47 Post No.7253674 [Report]

>Wanting to scour your colon

Anonymous 2016-01-10 19:22:53 Post No.7253675
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Anonymous 2016-01-10 19:22:53 Post No.7253675 [Report]

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Anonymous 2016-01-10 19:23:53 Post No.7253680
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Anonymous 2016-01-10 19:23:53 Post No.7253680 [Report]

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>>7253674
>not wanting to scour your colon

normie get out

Anonymous 2016-01-10 19:25:17 Post No.7253686
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Anonymous 2016-01-10 19:25:17 Post No.7253686 [Report]

>>7253680
Just jam a lit road flare up your ass, it's cheaper and exactly replicates the consequences of eating Mexican food.

Anonymous 2016-01-10 19:25:45 Post No.7253688
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Anonymous 2016-01-10 19:25:45 Post No.7253688 [Report]

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>>7253680

Anonymous 2016-01-10 19:28:19 Post No.7253703
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Anonymous 2016-01-10 19:28:19 Post No.7253703 [Report]

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>>7253686
>>7253686
but i like my tacos amigo. muy picante porfavor

Anonymous 2016-01-10 19:29:27 Post No.7253706
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Anonymous 2016-01-10 19:29:27 Post No.7253706 [Report]

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>>7253703

Anonymous 2016-01-10 19:31:05 Post No.7253711
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Anonymous 2016-01-10 19:31:05 Post No.7253711 [Report]

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>>7253706

Anonymous 2016-01-10 19:31:24 Post No.7253713
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Anonymous 2016-01-10 19:31:24 Post No.7253713 [Report]

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>>7253703
isn't that kebab?

Anonymous 2016-01-10 19:32:07 Post No.7253717
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Anonymous 2016-01-10 19:32:07 Post No.7253717 [Report]

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>>7253711

Anonymous 2016-01-10 19:35:15 Post No.7253732
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Anonymous 2016-01-10 19:35:15 Post No.7253732 [Report]

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>>7253713
its made with pork, annato paste , chiles and citrus. mexicans love their pork

Anonymous 2016-01-10 19:41:39 Post No.7253765
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Anonymous 2016-01-10 19:41:39 Post No.7253765 [Report]

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>>7253732

Anonymous 2016-01-10 19:43:38 Post No.7253776
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Anonymous 2016-01-10 19:43:38 Post No.7253776 [Report]

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>>7253765

Anonymous 2016-01-10 19:44:42 Post No.7253781
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Anonymous 2016-01-10 19:44:42 Post No.7253781 [Report]

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>>7253776

Anonymous 2016-01-10 20:17:23 Post No.7253941
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Anonymous 2016-01-10 20:17:23 Post No.7253941 [Report]

>>7253670
What's that green shit?

Anonymous 2016-01-10 20:25:12 Post No.7253987
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Anonymous 2016-01-10 20:25:12 Post No.7253987 [Report]

File: 3008346-inline-inline-1-deep-inside-doritos-loco-taco.jpg (59KB, 640x451px) Image search: [Google]

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It still amazes me that Mexicans have been making Dorito Tacos for hundreds of years, but they have only been popularized in the last five years or so.

Anonymous 2016-01-10 20:26:55 Post No.7253997
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Anonymous 2016-01-10 20:26:55 Post No.7253997 [Report]

>>7253941
its what comes out of you after you eat the red shit

Anonymous 2016-01-10 20:37:08 Post No.7254021
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Anonymous 2016-01-10 20:37:08 Post No.7254021 [Report]

>>7253997
lol'ed
I have fucking fucking 6 years old's sense of humour

Anonymous 2016-01-10 20:39:16 Post No.7254028
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Anonymous 2016-01-10 20:39:16 Post No.7254028 [Report]

>>7253941
green chorizo. made with basil, cilantro, jalapenos and pinenuts + spices

Anonymous 2016-01-10 20:41:48 Post No.7254036
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Anonymous 2016-01-10 20:41:48 Post No.7254036 [Report]

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>>7254028

I made some of that recently.

Anonymous 2016-01-10 20:46:53 Post No.7254054
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Anonymous 2016-01-10 20:46:53 Post No.7254054 [Report]

>>7254036
How did it turn out?

Anonymous 2016-01-10 21:15:52 Post No.7254126
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Anonymous 2016-01-10 21:15:52 Post No.7254126 [Report]

>>7253713
Lebanese immigrant influence on Mexico City.

Anonymous 2016-01-10 21:34:16 Post No.7254180
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Anonymous 2016-01-10 21:34:16 Post No.7254180 [Report]

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>>7254054

It was OK. First time making cased sausage, the flavor was great but I wasn't entirely happy with the consistency. It was a little crumbly. I flavored with cilantro, poblano, serrano and spinach powder.

Anonymous 2016-01-10 21:37:59 Post No.7254193
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Anonymous 2016-01-10 21:37:59 Post No.7254193 [Report]

>>7254180
sausages are just too much effort to make by hand vs the reward. they're one of the very few things i refuse to make anymore as i'm not feeding a family of 8

Anonymous 2016-01-10 22:08:39 Post No.7254303
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Anonymous 2016-01-10 22:08:39 Post No.7254303 [Report]

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