El Mitote

This place located on the Upper West Side of Manhattan focuses on street food from around the country and also features a delicious brunch menu consisting of wild mushroom tinga tacos, huevos rancheros or chilaquiles, and a stunning bowl of red chicken pozole.

View this post on Instagram

A post shared by El Mitote Antojería (@elmitoteny)

Tulcingo Del Valle

This small family-owned restaurant is located in the vibrant neighborhood of Hell’s Kitchen and has delicious menu items including goat barbacoa and pork ribs in salsa verde. 

View this post on Instagram

A post shared by Tulcingo Del Valle Restaurant (@tulcingodelvallerestaurant)

Cosme

Cosme is a fine dining experience that offers guests a broad range of delectable cocktails paired with a creative menu that makes this restaurant loved and well-known.

Oso

Located on Amsterdam Ave this joint offers some of NYC’s best and authentic tacos alongside homey creations like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca. The churros served with chocolate and caramel sauce are also to die for, so make sure to save some room for dessert!

View this post on Instagram

A post shared by Oso, A Mexican Restaurant in Harlem (@oso_harlem)

Empellón

This place will offer diners a unique, Mexican culinary experience with twists on classics such as the smokey cashew salsa, as well as shareable plates and appetizers.

The post 5 Mexican Restaurants to Try in New York City appeared first on falafelandcaviar.com.

Ingredients:

• 6 1-lb English-cut bone-in beef short ribs
• 4 large ancho chiles, stemmed and seeded
• corn tortillas
• 3 chopped celery ribs
• 8 bay leaves
• 2 tablespoons dried oregano
• 15 garlic cloves, crushed and peeled
• 2 chopped medium carrots
• 1/2 teaspoon ground cumin
• finely chopped white onion
• 1 large onion, halved and thinly sliced
• 4 dried chipotle chilies, stemmed
• cilantro sprigs
• lime wedges
• kosher salt
• salsa verde cruda
• pepper

Instructions:

1. Set the oven to 325 F degrees and get a medium skillet.
2. Cook the ancho chilies for 2 minutes then tear them into pieces.
3. Start braising the meat in the meantime.
4. Cook the chipotle, ancho chilies, and celery together in a roasting pan.
5. Add the garlic, onion, bay leaves, and carrots. Mix the ribs with cumin, oregano, and 2 tablespoons salt. Place them on top of the ingredients in the pan.
6. Pour 2 cups of water, add foil on top, then let the ingredients braise for 3 1/2 hours in the oven.
7. Take out the ribs and place them on a baking sheet. Strain the liquid using a colander, and place it on top of a heatproof bowl.
8. Remove the fat and the bay leaves.
9. Place the chilies and vegetables back in the liquid. Transfer everything together in a blender.
10. Blend until you get a smooth mixture, then add salt and pepper.
11. Grill the meat for 5 minutes. Divide the meat into chinks and you can assemble the barbacoa tacos.
12. Top them off with lime wedges, sauce, cilantro, salsa verde cruda, and chopped onion.

The post Mexican Barbacoa Tacos are So Delicious appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb ground beef
• 4-6 large tomatoes
• 4 cups chopped spinach
• 2 tablespoons taco seasoning
• 1/4 cup sharp cheddar cheese
• 1/2 cup corn
• 1 tablespoon chopped cilantro

Instructions:

1. Set the oven to 375 F degrees.
2. Prepare the tomatoes by removing the top part off.
3. Also, take out the inside pulp and put it on the side.
4. Start cooking the beef in a pan until it’s done. In the end, you can include the taco seasoning and mix well.
5. Include the corn and spinach to the pan with the meat. Continue cooking until the spinach becomes soft. Mix again.
6. Take the onions and divide the beef mixture equally. Fill the onions with the mixture.
7. Top the taco onions with cheese, then place them in a baking dish.
8. Put the dish in the oven and let it bake for 15 minutes. Finish off with cilantro on top.

The post Taco Tomatoes are Even Better Than Regular Tacos appeared first on falafelandcaviar.com.

Here are three ways in which limes are utilized in Mexican gastronomy.

Taco Garnish

If you are served a plate of tacos in Mexico, odds are that you will receive a heap of lime slices along with them. It’s common to squeeze lime juice on top of all kinds of tacos, including those served al pastor, with steak, and with carnitas.

Lime Paletas

Paletas are the Mexican version of a popsicle. One of the most popular types of paletas that are enjoyed in Mexico is the lime paleta, which is a mixture of water, lime juice, and sugar frozen onto a stick. They are perfect for hot days.

Drink Staple

If you have tried any sort of Mexican beverage, odds are that it contained lime. From margaritas to Jarritos, many drinks that are beloved in Mexico either contain lime or are served garnished with a slice of the little green fruit.

The post Three Ways Limes are Used in Mexican Gastronomy appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

As if the idea of a taco shell created entirely out of bacon wasn’t appetizing enough, swapping out the various mixture of meat, beans, lettuce, and tomatoes for some good old American mac and cheese should get your taste buds watering. What’s better than that? Why, a beer mac and cheese, of course!

Getting Started 

To create the bacon wrap shell taco, you’ll need bacon—that’s it. Nice and simple, just a package of bacon. Brand and flavor are totally up to you.

The ingredient list for the beer mac and cheese is slightly more complex, however. To create this dish, you’ll need to get your hands on an IPA beer, Monterey Jack cheese, mozzarella cheese, cheddar cheese, heavy cream, whole milk, condensed milk, unsalted butter, Worcestershire sauce, hot sauce, a box of pasta (whichever is your favorite), and mustard.

You’ll need to dig out that slow cooker you got as a housewarming present all those years ago, too.

The Nitty Gritty 

Empty the box of pasta you chose into the slow cooker. Toss in four tablespoons of the unsalted butter, a squeeze of mustard, a few dashes of both the hot sauce and the Worcestershire sauce. While you can select whatever hot sauce suits your tastes best, try to avoid Sriracha, as this particular blend overpowers the cheesy-ness of the dish.

Dairy, Dairy, Quite Contrary 

Now, pour in the whole and condensed milks, the heavy cream, and half of the IPA you selected. Add all three kinds of cheese, grated, to the mix.

Once you’ve combined the ingredients in the slow cooker, it’s time to get cooking. Let the mixture cook on low for two to three hours. This will be sufficient enough time to allow the liquid ingredients to be absorbed and for the pasta to cook thoroughly.

After two to three hours, switch the slow cooker to the warm setting (or off entirely if yours doesn’t have this option), and add a 1/2 cup of cheddar cheese. No need to stir. Letting the cheese melt directly on top will give the dish a good coloring as well as a gooey layer.

Bacon Makes The World Go Round

Here comes the tricky part. Take the bacon and literally weave it, just like a basket. Place the woven bacon sheet onto an elevated cooking area, like a wire rack, and cook it to be medium to medium-well (think 425 degrees Fahrenheit for about 15 minutes).

Once you’ve reached this point, take a bowl, place it over your bacon wrap sheet, and trace around it with a pizza cutter. Drain the bacon grease, turn off your oven, and place the shell back in to finalize cooking using leftover heat trapped inside.

After 15 to 20 minutes, remove the shell and pack it with the now-finished beer mac and cheese.

Now, enjoy! Oh, and you know how we only used half a can of that IPA? It goes great with your dinner. Drink up!

The post What’s Better Than Tacos? Bacon Taco Shells Filled With Mac and Cheese appeared first on falafelandcaviar.com.

Ingredients

For the cheese taco shells you need:
1 tablespoon vegetable oil
2c. shredded cheddar cheese
1 chopped white onion
freshly ground black pepper
1 lb ground beef
lettuce
1 tablespoon taco seasoning
chopped tomatoes
hot sauce

Instructions

Set the oven to 375 F degrees and prepare a baking sheet with cooking spray.

Use 1/2 cup of the cheese to make one taco shell. Put mounds of cheese, leaving enough space in between them. Leave the baking sheet in the oven for 5 to 7 minutes.

While you’re waiting, get 2 glasses, place them upside down and also put a wooden spoon on top of the two like a bridge. When the cheese is done, drape it over the spoon to get shells.

Cook the oil together with onions for 5 minutes. Include the beef and continue cooking for 6 more minutes. When the shells are done, fill them with all the ingredients.

The post You Can Now Make Tasty Cheese Taco Shells appeared first on falafelandcaviar.com.

Salsa

Everyone knows that salsa is a key component of tacos. It keeps the food moist and provides a big kick of flavor, and sometimes spice. Making your own salsa at home is really worth it because you’ll be making your tacos healthier and fresher. Just throw tomatoes or tomatillos, onion, and hot pepper into a food processor either raw or roasted. Season well with lime juice, and you’re golden!

Pico de Gallo

Pico is another great condiment to add to your tacos, and making at home couldn’t be easier. Just finely dice onions, tomatoes, half a jalapeno, and some cilantro. Squeeze over lime juice and season with salt and pepper, and you have an awesome topping.

Radishes

Radishes are a vegetable you’ll see often on top of tacos, which might sound strange, but it’s a great counterbalance. Radishes are often peppery and very crunchy, and those two elements work together to cut through the richness of the taco.

The post Easy Ways To Amp Up Your Tacos appeared first on falafelandcaviar.com.

In Mexico’s largest cities — such as Mexico City, Guadalajara, Oaxaca, and Puebla — visitors and locals alike enjoy food from street stands. Although it isn’t fancy, this is some of the country’s most beloved cuisine.

Here’s a look at some of the most popular street foods in Mexico.

Tacos

Did you know that tacos started out as a street food? Although now they’re well-known due to Mexican restaurants over the world, it’s still common to buy tacos on the street in Mexico.

Tlayudas

If you’ve ever heard of something called “Mexican pizza,” tlayudas are what inspired them. This food is most common in the city of Oaxaca and is made of fried dough and topped with mole sauce, meat, cheese, and veggies.

Tortas

Tortas are the Mexican equivalent to a sub sandwich, and are very common in street stands. Different regions have their own spins on the dish, which is a hearty mid-day snack for many.

Elotes

Finally, elotes are a well-known street delicacy in Mexico. This consists of a cob of grilled corn which is then basted with mayonnaise, lime juice, and powdered chili. Yum.

Try these street foods if you find yourself at a Mexican food stand or in Mexico!

The post This is Some of Mexico’s Most Popular Street Food appeared first on falafelandcaviar.com.

Ingredients

What brings these tacos to like are all the sauces. For these tacos, both salsa verde and guacamole are used. They not only keep the taco creamy but add lots of healthy benefits.

Method

1. Put a bit of olive oil on some portobello mushrooms and grill them for a few minutes on each side.
2. Cut up red cabbage into strips and put them in a bowl with a bit of apple cider vinegar to quickly pick up the acidity.
3. To make the salsa verde, peal, rinse and roast some tomatillos. Put them in a food processor with onion, garlic, lime juice, and cilantro.
4. To make the guacamole, mash an avocado with lime juice and salt.
5. Assemble the tacos in corn or flour tortillas first with a bit of lettuce, then mushrooms, cabbage, guacamole, and finally the salsa verde.
6. Top with more cilantro and enjoy!

The post These Vegan Mushroom Tacos Come With Two Sauces! appeared first on falafelandcaviar.com.

El Mitote

This place located on the Upper West Side of Manhattan focuses on street food from around the country and also features a delicious brunch menu consisting of wild mushroom tinga tacos, huevos rancheros or chilaquiles, and a stunning bowl of red chicken pozole.

View this post on Instagram

A post shared by El Mitote Antojería (@elmitoteny)

Tulcingo Del Valle

This small family-owned restaurant is located in the vibrant neighborhood of Hell’s Kitchen and has delicious menu items including goat barbacoa and pork ribs in salsa verde. 

View this post on Instagram

A post shared by Tulcingo Del Valle Restaurant (@tulcingodelvallerestaurant)

Cosme

Cosme is a fine dining experience that offers guests a broad range of delectable cocktails paired with a creative menu that makes this restaurant loved and well-known.

Oso

Located on Amsterdam Ave this joint offers some of NYC’s best and authentic tacos alongside homey creations like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca. The churros served with chocolate and caramel sauce are also to die for, so make sure to save some room for dessert!

View this post on Instagram

A post shared by Oso, A Mexican Restaurant in Harlem (@oso_harlem)

Empellón

This place will offer diners a unique, Mexican culinary experience with twists on classics such as the smokey cashew salsa, as well as shareable plates and appetizers.

The post 5 Mexican Restaurants to Try in New York City appeared first on falafelandcaviar.com.

Ingredients:

• 6 1-lb English-cut bone-in beef short ribs
• 4 large ancho chiles, stemmed and seeded
• corn tortillas
• 3 chopped celery ribs
• 8 bay leaves
• 2 tablespoons dried oregano
• 15 garlic cloves, crushed and peeled
• 2 chopped medium carrots
• 1/2 teaspoon ground cumin
• finely chopped white onion
• 1 large onion, halved and thinly sliced
• 4 dried chipotle chilies, stemmed
• cilantro sprigs
• lime wedges
• kosher salt
• salsa verde cruda
• pepper

Instructions:

1. Set the oven to 325 F degrees and get a medium skillet.
2. Cook the ancho chilies for 2 minutes then tear them into pieces.
3. Start braising the meat in the meantime.
4. Cook the chipotle, ancho chilies, and celery together in a roasting pan.
5. Add the garlic, onion, bay leaves, and carrots. Mix the ribs with cumin, oregano, and 2 tablespoons salt. Place them on top of the ingredients in the pan.
6. Pour 2 cups of water, add foil on top, then let the ingredients braise for 3 1/2 hours in the oven.
7. Take out the ribs and place them on a baking sheet. Strain the liquid using a colander, and place it on top of a heatproof bowl.
8. Remove the fat and the bay leaves.
9. Place the chilies and vegetables back in the liquid. Transfer everything together in a blender.
10. Blend until you get a smooth mixture, then add salt and pepper.
11. Grill the meat for 5 minutes. Divide the meat into chinks and you can assemble the barbacoa tacos.
12. Top them off with lime wedges, sauce, cilantro, salsa verde cruda, and chopped onion.

The post Mexican Barbacoa Tacos are So Delicious appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb ground beef
• 4-6 large tomatoes
• 4 cups chopped spinach
• 2 tablespoons taco seasoning
• 1/4 cup sharp cheddar cheese
• 1/2 cup corn
• 1 tablespoon chopped cilantro

Instructions:

1. Set the oven to 375 F degrees.
2. Prepare the tomatoes by removing the top part off.
3. Also, take out the inside pulp and put it on the side.
4. Start cooking the beef in a pan until it’s done. In the end, you can include the taco seasoning and mix well.
5. Include the corn and spinach to the pan with the meat. Continue cooking until the spinach becomes soft. Mix again.
6. Take the onions and divide the beef mixture equally. Fill the onions with the mixture.
7. Top the taco onions with cheese, then place them in a baking dish.
8. Put the dish in the oven and let it bake for 15 minutes. Finish off with cilantro on top.

The post Taco Tomatoes are Even Better Than Regular Tacos appeared first on falafelandcaviar.com.

Here are three ways in which limes are utilized in Mexican gastronomy.

Taco Garnish

If you are served a plate of tacos in Mexico, odds are that you will receive a heap of lime slices along with them. It’s common to squeeze lime juice on top of all kinds of tacos, including those served al pastor, with steak, and with carnitas.

Lime Paletas

Paletas are the Mexican version of a popsicle. One of the most popular types of paletas that are enjoyed in Mexico is the lime paleta, which is a mixture of water, lime juice, and sugar frozen onto a stick. They are perfect for hot days.

Drink Staple

If you have tried any sort of Mexican beverage, odds are that it contained lime. From margaritas to Jarritos, many drinks that are beloved in Mexico either contain lime or are served garnished with a slice of the little green fruit.

The post Three Ways Limes are Used in Mexican Gastronomy appeared first on falafelandcaviar.com.

This dish originates from the Yucatan Peninsula in the southeast of Mexico and can be described as a slow-cooked and marinated pork dish. Served both by itself and, most notably outside of Mexico, as meat for tacos, it’s a favorite now throughout the country and the world as a whole.

The first component of cochinita pibil is, without a doubt, the pork. Traditional versions of the dish start out with the meat of a suckling pig which has been carefully and painstakingly roasted for hours, conserving the tenderness of the meat. Some restaurants may opt to use normal pig, however.

The meat wouldn’t come out with its traditional result, however, if it weren’t for a few marinades that give it its characteristic taste. Bitter oranges, lemon, and limes are juiced to marinate the pork, giving it its characteristic slightly acidic and citrusy taste. 

In addition, cochinita pibil is marinated in its secret marinade ingredient, achiote paste, which gives it its characteristic reddish-orange color.

Don’t forget to top your cochinita pibil with its typical garnish, pickled red onions, and enjoy!

The post What is Cochinita Pibil? appeared first on falafelandcaviar.com.

As if the idea of a taco shell created entirely out of bacon wasn’t appetizing enough, swapping out the various mixture of meat, beans, lettuce, and tomatoes for some good old American mac and cheese should get your taste buds watering. What’s better than that? Why, a beer mac and cheese, of course!

Getting Started 

To create the bacon wrap shell taco, you’ll need bacon—that’s it. Nice and simple, just a package of bacon. Brand and flavor are totally up to you.

The ingredient list for the beer mac and cheese is slightly more complex, however. To create this dish, you’ll need to get your hands on an IPA beer, Monterey Jack cheese, mozzarella cheese, cheddar cheese, heavy cream, whole milk, condensed milk, unsalted butter, Worcestershire sauce, hot sauce, a box of pasta (whichever is your favorite), and mustard.

You’ll need to dig out that slow cooker you got as a housewarming present all those years ago, too.

The Nitty Gritty 

Empty the box of pasta you chose into the slow cooker. Toss in four tablespoons of the unsalted butter, a squeeze of mustard, a few dashes of both the hot sauce and the Worcestershire sauce. While you can select whatever hot sauce suits your tastes best, try to avoid Sriracha, as this particular blend overpowers the cheesy-ness of the dish.

Dairy, Dairy, Quite Contrary 

Now, pour in the whole and condensed milks, the heavy cream, and half of the IPA you selected. Add all three kinds of cheese, grated, to the mix.

Once you’ve combined the ingredients in the slow cooker, it’s time to get cooking. Let the mixture cook on low for two to three hours. This will be sufficient enough time to allow the liquid ingredients to be absorbed and for the pasta to cook thoroughly.

After two to three hours, switch the slow cooker to the warm setting (or off entirely if yours doesn’t have this option), and add a 1/2 cup of cheddar cheese. No need to stir. Letting the cheese melt directly on top will give the dish a good coloring as well as a gooey layer.

Bacon Makes The World Go Round

Here comes the tricky part. Take the bacon and literally weave it, just like a basket. Place the woven bacon sheet onto an elevated cooking area, like a wire rack, and cook it to be medium to medium-well (think 425 degrees Fahrenheit for about 15 minutes).

Once you’ve reached this point, take a bowl, place it over your bacon wrap sheet, and trace around it with a pizza cutter. Drain the bacon grease, turn off your oven, and place the shell back in to finalize cooking using leftover heat trapped inside.

After 15 to 20 minutes, remove the shell and pack it with the now-finished beer mac and cheese.

Now, enjoy! Oh, and you know how we only used half a can of that IPA? It goes great with your dinner. Drink up!

The post What’s Better Than Tacos? Bacon Taco Shells Filled With Mac and Cheese appeared first on falafelandcaviar.com.

Ingredients

For the cheese taco shells you need:
1 tablespoon vegetable oil
2c. shredded cheddar cheese
1 chopped white onion
freshly ground black pepper
1 lb ground beef
lettuce
1 tablespoon taco seasoning
chopped tomatoes
hot sauce

Instructions

Set the oven to 375 F degrees and prepare a baking sheet with cooking spray.

Use 1/2 cup of the cheese to make one taco shell. Put mounds of cheese, leaving enough space in between them. Leave the baking sheet in the oven for 5 to 7 minutes.

While you’re waiting, get 2 glasses, place them upside down and also put a wooden spoon on top of the two like a bridge. When the cheese is done, drape it over the spoon to get shells.

Cook the oil together with onions for 5 minutes. Include the beef and continue cooking for 6 more minutes. When the shells are done, fill them with all the ingredients.

The post You Can Now Make Tasty Cheese Taco Shells appeared first on falafelandcaviar.com.

Salsa

Everyone knows that salsa is a key component of tacos. It keeps the food moist and provides a big kick of flavor, and sometimes spice. Making your own salsa at home is really worth it because you’ll be making your tacos healthier and fresher. Just throw tomatoes or tomatillos, onion, and hot pepper into a food processor either raw or roasted. Season well with lime juice, and you’re golden!

Pico de Gallo

Pico is another great condiment to add to your tacos, and making at home couldn’t be easier. Just finely dice onions, tomatoes, half a jalapeno, and some cilantro. Squeeze over lime juice and season with salt and pepper, and you have an awesome topping.

Radishes

Radishes are a vegetable you’ll see often on top of tacos, which might sound strange, but it’s a great counterbalance. Radishes are often peppery and very crunchy, and those two elements work together to cut through the richness of the taco.

The post Easy Ways To Amp Up Your Tacos appeared first on falafelandcaviar.com.

In Mexico’s largest cities — such as Mexico City, Guadalajara, Oaxaca, and Puebla — visitors and locals alike enjoy food from street stands. Although it isn’t fancy, this is some of the country’s most beloved cuisine.

Here’s a look at some of the most popular street foods in Mexico.

Tacos

Did you know that tacos started out as a street food? Although now they’re well-known due to Mexican restaurants over the world, it’s still common to buy tacos on the street in Mexico.

Tlayudas

If you’ve ever heard of something called “Mexican pizza,” tlayudas are what inspired them. This food is most common in the city of Oaxaca and is made of fried dough and topped with mole sauce, meat, cheese, and veggies.

Tortas

Tortas are the Mexican equivalent to a sub sandwich, and are very common in street stands. Different regions have their own spins on the dish, which is a hearty mid-day snack for many.

Elotes

Finally, elotes are a well-known street delicacy in Mexico. This consists of a cob of grilled corn which is then basted with mayonnaise, lime juice, and powdered chili. Yum.

Try these street foods if you find yourself at a Mexican food stand or in Mexico!

The post This is Some of Mexico’s Most Popular Street Food appeared first on falafelandcaviar.com.

Ingredients

What brings these tacos to like are all the sauces. For these tacos, both salsa verde and guacamole are used. They not only keep the taco creamy but add lots of healthy benefits.

Method

1. Put a bit of olive oil on some portobello mushrooms and grill them for a few minutes on each side.
2. Cut up red cabbage into strips and put them in a bowl with a bit of apple cider vinegar to quickly pick up the acidity.
3. To make the salsa verde, peal, rinse and roast some tomatillos. Put them in a food processor with onion, garlic, lime juice, and cilantro.
4. To make the guacamole, mash an avocado with lime juice and salt.
5. Assemble the tacos in corn or flour tortillas first with a bit of lettuce, then mushrooms, cabbage, guacamole, and finally the salsa verde.
6. Top with more cilantro and enjoy!

The post These Vegan Mushroom Tacos Come With Two Sauces! appeared first on falafelandcaviar.com.