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Posted on 9/13/09 at 9:32 pm to liz18lsu
quote:hell on earth. fact.
Then you've never waited on people who like fried seafood
Posted on 9/13/09 at 9:34 pm to el tigre
quote:
true. unfortunately a lot of folks now serve awful soggy fried versions, but done properly it's amazing.
not to say i don't like grilled ones, i do.
There are two ways. I love them both. But the traditional way is lightly fried with fresh salsa on a corn tortilla. NO frickING CHEESE!!
Posted on 9/13/09 at 9:35 pm to TigerInKaty
quote:thats a little bitchy for the food board. perhaps, you'd like to join the OT
that's why I went to college.
Posted on 9/13/09 at 9:36 pm to skygod123
quote:
Then you've never waited on people who like fried seafood
hell on earth. fact.
Yes, I believe you but what does waiting on people who like fried seafood have to do with preferring a fried fish tacos to a grilled one? I really don't see the connection? Most seafood restaurants don't even serve fish tacos.....
Posted on 9/13/09 at 9:37 pm to el tigre
Having a choice (been to L.A. and San Diego) and having been to "nice Mexican" restaurants, where there are no hint of fried fish on the menu, I cannot make myself order that which is
A: so bad for me
B: something which people who don't give a shite what the actual taste of the fish is like
A: so bad for me
B: something which people who don't give a shite what the actual taste of the fish is like
Posted on 9/13/09 at 9:37 pm to glassman
frick no to cheese on a real fish taco.
save the cojita or a different queso frescos for your beans, or other dishes.
fwiw, i am hooked on the mexican queso frescos right now. braised a pork shoulder yesterday all day with blood orange, tons of garlic, onions, tomatoes, and serrano peppers. pulled it apart, been eating it as a plate, or in lettuce wraps or tortillas with fresh pico and a little queso fresco. it just works.
save the cojita or a different queso frescos for your beans, or other dishes.
fwiw, i am hooked on the mexican queso frescos right now. braised a pork shoulder yesterday all day with blood orange, tons of garlic, onions, tomatoes, and serrano peppers. pulled it apart, been eating it as a plate, or in lettuce wraps or tortillas with fresh pico and a little queso fresco. it just works.
Posted on 9/13/09 at 9:37 pm to glassman
quote:
on a corn tortilla.
Posted on 9/13/09 at 9:38 pm to skygod123
quote:
thats a little bitchy for the food board. perhaps, you'd like to join the OT
The food board is slowly turning into the OT. I blame the LA Restuarant Tournament and Johnny's Pizza for the degradation of this once sacrasanct board.
Posted on 9/13/09 at 9:39 pm to glassman
quote:
The food board is slowly turning into the OT
I have seen this too, it's why I am ok with flirting with you on here
Posted on 9/13/09 at 9:40 pm to el tigre
bought some cojita today. besides what ya just said, what are some of your fav ways to eat it. i was just going to eat it as a bean & cheese taco.
Posted on 9/13/09 at 9:40 pm to glassman
quote:and nothing to do with el tigre and powerman's recent pot stirring that rivals rag
The food board is slowly turning into the OT. I blame the LA Restuarant Tournament and Johnny's Pizza for the degradation of this once sacrasanct board.
Posted on 9/13/09 at 9:41 pm to el tigre
quote:
fwiw, i am hooked on the mexican queso frescos right now. braised a pork shoulder yesterday all day with blood orange, tons of garlic, onions, tomatoes, and serrano peppers. pulled it apart, been eating it as a plate, or in lettuce wraps or tortillas with fresh pico and a little queso fresco. it just works.
I'll have to try that next time. I made a similar braise last week but with black beans and I made a pickled red cabbage slaw with cilantro the go on top and it was to die for. A little queso fresco probably would have been good on top of the slaw. Thanks for the idea.
Posted on 9/13/09 at 9:43 pm to skygod123
great on any meat or poultry taco.
nachos with cojita and cheap canned green chiles are outstanding. just top the chips and broil.
crumble some over your blackbeans or refried/pintos.
taco salad topper.
of course, adding some to a burrito or enchilada work too.
I've eaten it in chunks to cool my mouth as i burn my mouth eating brain searingly spicy chips and salsa.
nachos with cojita and cheap canned green chiles are outstanding. just top the chips and broil.
crumble some over your blackbeans or refried/pintos.
taco salad topper.
of course, adding some to a burrito or enchilada work too.
I've eaten it in chunks to cool my mouth as i burn my mouth eating brain searingly spicy chips and salsa.
Posted on 9/13/09 at 9:44 pm to el tigre
quote:
crumble some over your blackbeans or refried/pintos.
quote:
of course, adding some to a burrito or enchilada work too.
this is what i usually do with it. ill try everything else, except searing my brain. id like to keep it as is.
Posted on 9/13/09 at 9:45 pm to TigerInKaty
Cotija is like Mexican parmesan...it adds a nice salty bite to just about anything. I use it on my jalapeno cheese grits, salads, any kind of taco, guacamole.....
Posted on 9/13/09 at 9:47 pm to TigerInKaty
yep, and a decent one gives you some nice creaminess along with the salty aftertaste....a lot like a great fresh mozzarella.
Posted on 9/13/09 at 9:48 pm to liz18lsu
quote:
it's why I am ok with flirting with you on here
I don't care what board that the flirtation occurs on. As long as it continues.
I will draw the line if you want to add cheese to seafood though. Unless it is my treat with Clancy's oysters and brie appetizer.
Posted on 9/13/09 at 9:48 pm to el tigre
I agree it is great on Nachos too. I have tried that before as well although I used some jack cheese on them as well. Manchego is a good sub for parmesan too
Posted on 9/13/09 at 9:50 pm to glassman
quote:
Unless it is my treat with Clancy's oysters and brie appetizer.
And when?
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