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Started By
Message
Guisados: The Stewy King of All Tacos
Posted on 12/8/18 at 2:48 pm
Posted on 12/8/18 at 2:48 pm
I will be trying this. Hell I throw everything on tacos anyway.
"All over Mexico City—and Mexico for that matter—tacos de guisados can be found on the streets, at taquerias, and in markets. They’re served out of charred, brick-orange cazuelas or pragmatic steam tables that contain any number of humble stews whose swampy appearance belies their deliciousness. There’s something for everyone: spicy conchinita pibil, gelatinous pigs’ feet in salsa verde, earthy blood sausage, picadillo studded with peas, huitlachoche, smoky rajas with crema, soft squash and sweet corn, gizzards in salsa roja, chicken tinga. Sometimes there’s also rice and beans on offer as well as hard-boiled eggs, fritters, and pancakes. But I’m searching for the kind of stuff that bubbles on the stove of the abuela I’ve never had. I’m looking for the juice."
"Because soulful food isn’t neat and tidy. A taco de guisado should drip down your wrist and onto your plate. At the recently closed Tacos Gus—a spot formerly located in the tranquil neighborhood of Condesa—a plastic plate is prudently covered with a plastic bag, which is promptly removed and tossed when you’re done so the plate can be reused for the next customer. Joe and I ate there on that first trip to Mexico City and have returned ever since. With over a dozen selections of guisados, the little spot offered vegetarian options that were as satisfying as the chorizo con papas. Once you selected your filling, it was quickly popped into a sturdy little corn tortilla, and then it was up to you to upgrade by adding wilted, paper-thin slices of raw onion in habanero or choosing a salsa. The first time we ate here, it was a revelation—it was like the ultimate fast food. If your mom made it."
taste of cooking
"All over Mexico City—and Mexico for that matter—tacos de guisados can be found on the streets, at taquerias, and in markets. They’re served out of charred, brick-orange cazuelas or pragmatic steam tables that contain any number of humble stews whose swampy appearance belies their deliciousness. There’s something for everyone: spicy conchinita pibil, gelatinous pigs’ feet in salsa verde, earthy blood sausage, picadillo studded with peas, huitlachoche, smoky rajas with crema, soft squash and sweet corn, gizzards in salsa roja, chicken tinga. Sometimes there’s also rice and beans on offer as well as hard-boiled eggs, fritters, and pancakes. But I’m searching for the kind of stuff that bubbles on the stove of the abuela I’ve never had. I’m looking for the juice."
"Because soulful food isn’t neat and tidy. A taco de guisado should drip down your wrist and onto your plate. At the recently closed Tacos Gus—a spot formerly located in the tranquil neighborhood of Condesa—a plastic plate is prudently covered with a plastic bag, which is promptly removed and tossed when you’re done so the plate can be reused for the next customer. Joe and I ate there on that first trip to Mexico City and have returned ever since. With over a dozen selections of guisados, the little spot offered vegetarian options that were as satisfying as the chorizo con papas. Once you selected your filling, it was quickly popped into a sturdy little corn tortilla, and then it was up to you to upgrade by adding wilted, paper-thin slices of raw onion in habanero or choosing a salsa. The first time we ate here, it was a revelation—it was like the ultimate fast food. If your mom made it."
taste of cooking
Posted on 12/8/18 at 3:00 pm to t00f
quote:
Mexico
Yeah. That’s gonna be a no for me dawg.
Posted on 12/8/18 at 3:20 pm to t00f
They have these in LA. Multiple locations. I ate at one in west Hollywood on a Friday night and watched drunk figs pass by. Cochinita Pibil is awesome. The spice makes your nose run.
Posted on 12/9/18 at 9:20 am to t00f
One of my best measures for Mexican restaurants. If they have Guisada on the menu it is my go to and an excellent predictor for other dishes they serve in my opinion.
Posted on 12/9/18 at 10:43 am to Stexas
Interesting. I wonder if any Nola restaurant makes these.
Posted on 12/9/18 at 10:50 am to t00f
quote:
Nola
Yeah. That’s gonna be a no for me dawg.
Posted on 12/9/18 at 11:28 am to BRgetthenet
quote:
Yeah. That’s gonna be a no for me dawg.
We get it..you're a giant pussy.
Posted on 12/12/18 at 4:01 pm to t00f
Posted on 12/12/18 at 4:47 pm to Stexas
Are there any places in BR making these? I'm trying to remember what they have on the menu at La Morenita.
I've made cochinita pibil before -- that stuff is great.
I've made cochinita pibil before -- that stuff is great.
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