What did my Mexican Grandma teach me??

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    Jul 26, 2020 3:16 AM GMT
    You know that avocado toast is all the rage right?
    Well, screw that!!!

    Today, I used Grandma's recipe and made some fresh guacamole!!
    It was perfect.

    Want the recipe?
    2 large, ripe avocados, mashed well.
    1/2 cup of chopped Pico de Gallo
    this is a mixture of 1 large tomato, sweet onion, 4 stems cilantro &
    1 jalapeno pepper. Makes just enough and any left can be saved.

    First, after mashing the avocado I squeeze fresh lemon all in and mix
    well. This adds flavor and helps to prevent it from turning brown!

    Then I add my Pico de Gallo 1/2 cup to the mashed avocado. I mix
    well and chill.

    Guess what?

    I took my griled, grass fed beef burgers and added some
    good ole barbecue sauce and melted colby cheese
    with a big dollop of my Grandmas Guaq. and Bam!

    I use low carb-keto style buns and it was really gooey and Good!!
    Avocados are a tropical fruit and they grow wild all around the island.
    It's always on hand!
    Aloha

    P.S. I guess you could also use on the beyond veggie burgers, but I'm not
    quite there yet. I love tropical, grass fed beef!
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    Jul 26, 2020 4:42 AM GMT
    I had a Mexican grandma too.
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    Jul 26, 2020 4:45 AM GMT
    mybud saidI had a Mexican grandma too.


    Did she teach you how to run or cook?
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    Jul 26, 2020 1:12 PM GMT
    There's a restaurant in Fort Lauderdale that makes guacamole at your table. They wheel a work station to your table, make it right in front of you in a big bowl, really great.

    We know one of the owners, he’s opening a Mexican restaurant here in Wilton Manors, possibly August, virus conditions permitting.

    I asked him if he’d the do same here with its guacamole, but he said no. It’s gonna be a smaller place, not cost effective on such a small scale.

    Plus his other restaurant is on Las Olas Blvd, along a very upscale downtown stretch. Our modest Wilton Manors wouldn’t support high meal prices to make the luxury of table-made guacamole profitable, like the professional 6-figure crowd does in Fort Lauderdale.

    We’ve been thinking about making our own guacamole. Oddly, my guy doesn’t like avocado slices, that I do (especially in salad, with hearts of palm & artichoke hearts), but he loves guacamole. I’ll show him this recipe, thanks.
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    Jul 26, 2020 2:28 PM GMT
    suckitup said
    mybud saidI had a Mexican grandma too.


    Did she teach you how to run or cook?
    Cook everything..Tortillas..and more.
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    Jul 26, 2020 2:32 PM GMT
    BTW, you mention your Mexican grandmother. I had one who was Irish/Dutch, and another who was Czech. You wanna talk about food!

    Of course my Irish one loved stews & thick soups, almost like stews. The corned beef & cabbage you hear about really isn’t indigenous Irish, but a dish Irish-Americans developed. But since her family came to the US in the 1850s, during the potato famine, they had assimilated with a blend of Irish and American culture.

    My Czech grandmother made perogies (several alternate spellings for them), all kinds of stuffed cabbages. And flaky pastries, that as a sugar-fiend kid I didn’t always like, her creations kinda more Viennese. Her husband, my grandfather, was Austrian.

    She never learned much English. I dunno why, migrating here with her husband & daughter in 1903. Their 8 kids all spoke perfect English, but Czech at home, and with their mother, as my Dad did with her. I’d spend part of my summers on her farm (my grandfather having died in 1919), and I'd have to communicate partly by gestures.

    But always kind & generous, the perfect grandmother. As both my grandmothers were. And the FOOD! You can’t find anything like that today.
  • ObscureAndFuz...

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    Jul 26, 2020 3:04 PM GMT
    Art_Deco saidThere's a restaurant in Fort Lauderdale that makes guacamole at your table. They wheel a work station to your table, make it right in front of you in a big bowl, really great.

    We know one of the owners, he’s opening a Mexican restaurant here in Wilton Manors, possibly August, virus conditions permitting.

    I asked him if he’d the do same here with its guacamole, but he said no. It’s gonna be a smaller place, not cost effective on such a small scale.

    Plus his other restaurant is on Las Olas Blvd, along a very upscale downtown stretch. Our modest Wilton Manors wouldn’t support high meal prices to make the luxury of table-made guacamole profitable, like the professional 6-figure crowd does in Fort Lauderdale.

    We’ve been thinking about making our own guacamole. Oddly, my guy doesn’t like avocado slices, that I do (especially in salad, with hearts of palm & artichoke hearts), but he loves guacamole. I’ll show him this recipe, thanks.




    Of course you do.
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    Jul 26, 2020 3:48 PM GMT
    ObscureAndFuzzy said
    Art_Deco said
    We know one of the owners, he’s opening a Mexican restaurant here in Wilton Manors, possibly August, virus conditions permitting.

    Of course you do.

    It’s called “Being part of the community”. Involved. Not because we’re any guys special, just engaged. Anyone can do it.

    You don’t have to be rich & famous (which we are very far from). You merely make the effort to meet people. Believe me, it earns you dividends.

    Plus we simply enjoy meeting people. We hate impersonal places where we don’t know anyone. No doubt an age marker for us, but we like the small-town feel of knowing people by name with whom we deal.

    For us it makes for a happier experience. Otherwise our commercial contacts might just as well be no better than online shopping, the cold & distant filling out of forms.
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    Jul 26, 2020 5:22 PM GMT
    Guacamole, avocado is a dish and fruit my now American husband introduced to me, many years ago now. Now happy I did get to try real Mexican food, in Mexico.
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    Jul 26, 2020 5:24 PM GMT
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    Jul 26, 2020 5:44 PM GMT
    I have an old American Mexican cookbook, that my husbands mother gave to me. Just flicking though it, and found two mexican soups recipes I wonna try.
    #1 Pzole: pork and Hominy Soup.

    Another food my husband introduced to me was, Mexican Black Beans.
    #2 Sopa de Frijoles Negros. Black bean soup.

    Oh Bob I too like to make Stups. A cross between a soup and stew.
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    Jul 26, 2020 6:08 PM GMT
    I said to this friend of ours, who’s opening the local Mexican restaurant here, that we’d love some Tex-Mex items. Some people turn their noses up at Tex-Mex, insist on authentic pure Mexican.

    Well, I’ve had both. During my travels in Mexico, and my 4 years living in San Antonio, Texas. SAT is one of the originators of Tex-Mex. Nobody does it better, IMHO.

    And I simply prefer Tex-Mex. Not a cultural or racial bias, just what tastes best to me. But I do eat authentic Mexican, too.

    So we said to our friend that when he creates the menu for his “Tulio’s” that he include some Tex-Mex items.

    My guy especially loves fajitas, and I like them, too, so we made that request. Either chicken or beef. And I like hard-shell (crispy) tacos. I make them myself, but I don’t like the work. LOL! We’ll learn in about a month.
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    Jul 26, 2020 6:35 PM GMT
    Depending on the various regions in Mexico the food and
    condiments/sauces vary greatly.

    Like Baja Mexico south of California the rich
    creamy & spiced sauces that top seafood are amazing.

    Then we have Central Mexico with the Roasted Chipotle pepper!
    It can be combined with some Hot chiles and rich chocolate
    that make this authentic mole sauce perfect for topping stewed meats or enchiladas.

    They are big on sauces and condiments like Tomatillo sauce, red tomato sauce and
    hot pepper sauce. ALL HOT or spicy!!icon_evil.gif


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    Jul 26, 2020 6:43 PM GMT
    suckitup saidDepending on the various regions in Mexico the food and
    condiments/sauces vary greatly.

    Like Baja Mexico south of California the rich
    creamy & spiced sauces that top seafood are amazing.

    Then we have Central Mexico with the Roasted Chipotle pepper!
    It can be combined with some Hot chiles and rich chocolate
    that make this authentic mole sauce perfect for topping stewed meats or enchiladas.

    They are big on sauces and condiments like Tomatillo sauce, red tomato sauce and
    hot pepper sauce. ALL HOT or spicy!!icon_evil.gif


    Do you make your own mole'?
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    Jul 27, 2020 1:58 AM GMT
    Holla...
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    Jul 27, 2020 11:20 PM GMT
    Can you guess??

    NFhbj4u1P33ajFOPcXDiL9Q2VH-bGD2dyzZ8u-V2
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    Jul 27, 2020 11:30 PM GMT
    TropicalDelight saidCan you guess??

    NFhbj4u1P33ajFOPcXDiL9Q2VH-bGD2dyzZ8u-V2
    Is that Mexican bread?
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    Jul 28, 2020 9:50 PM GMT
    This is a Mexican sopapilla cheesecake. These are puffed-fry bread
    with a creamy cheesecake filling. Delicious!!



    NFhbj4u1P33ajFOPcXDiL9Q2VH-bGD2dyzZ8u-V2
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    Jul 28, 2020 11:16 PM GMT
    TropicalDelight saidThis is a Mexican sopapilla cheesecake. These are puffed-fry bread
    with a creamy cheesecake filling. Delicious!!



    NFhbj4u1P33ajFOPcXDiL9Q2VH-bGD2dyzZ8u-V2
    I want the recipe Chula..
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    Jul 29, 2020 4:34 AM GMT
    How about a good Burrito?
    Every Friday we celebrated our rich and diverse heritage
    with Homemade Bean Burritos. My Favorite day of the week!

    1. Grill or toasted the flour tortilla.
    2. Homemade refried beans via pressure cooker.
    3. Longhorn cheese inside
    4. Sour cream inside
    5. Tomatillo sauce on top, for enchilada style

    Photo is just an idea, the way we made them they were huge!
    image?url=https%3A%2F%2Fstatic.onecms.io
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    Jul 29, 2020 4:38 AM GMT
    Let's not forget the chips!
    Green sauce is my favorite!!

    Freshly prepared salsa verde, bursting with tomatillos, cilantro, and garlic, is an addictive chip dip.
    image?url=https%3A%2F%2Fstatic.onecms.io
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    Jul 29, 2020 4:42 PM GMT
    TropicalDelight said
    How about a good Burrito?

    I love a burrito. But more Americanized. With ground beef, cheddar cheese, sour cream, and almost any red hot sauce.

    When I was assigned in Alabama, and chose to eat lunch off-post, instead of a hamburger like the other guys would have, it’d be a burrito for me. Or 2 or 3 crispy tacos. And that was before I was assigned to San Antonio and learned what really good Tex-Mex and Mexican food is.
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    Jul 29, 2020 6:22 PM GMT
    don't forget tacos, chulo
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    Jul 31, 2020 4:03 AM GMT
    Cal_ said


    Best episode ever!
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    Jul 31, 2020 9:57 AM GMT
    Not long received my DNA and I am largely from Britten, Scotland and Ireland. Mixed with Swiss and German. Yet my bloodline also has strong veins that flow though America too.