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Fake Mexican Restaurants

Fake Mexican Restaurants

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by: FoFa Active Indicator LED Icon 17 OP 
~ 8 years ago   Jul 10, '15 8:12am  
So how do you spot a fake, well....19 Ways to Spot a Fake Mexican Restaurant 4951
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kingwooddiscgolf Active Indicator LED Icon 13
~ 8 years ago   Jul 10, '15 8:18am  
Number one....If everything is drowning in velveeta....run. 4951
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FoFa Active Indicator LED Icon 17 OP 
~ 8 years ago   Jul 10, '15 8:19am  
Number one....If everything is drowning in velveeta....run.
 
@kingwooddiscgolf: On the list
4951
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JeanGrey Active Indicator LED Icon
~ 8 years ago   Jul 10, '15 8:27am  
Number one....If everything is drowning in velveeta....run.
 
@kingwooddiscgolf: Gross. My family used several blocks of this a week growing up. I used to love the stuff, now I can't stand it. 
I thought I'd love Pollo Tropical, but I ordered some kind of quesadilla wrap and that's the kind of cheese it was drowned in. *shiver* 4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Jul 10, '15 8:44am  
 
I thought I'd love Pollo Tropical, but I ordered some kind of quesadilla wrap and that's the kind of cheese it was drowned in. *shiver*
 
@JeanGrey: But that is more of a South American style.  I never thought of it as Mexican or Tex-Mex at all. 
4951
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EJohn54 Active Indicator LED Icon 2
~ 8 years ago   Jul 10, '15 8:47am  
"If someone says they're not using Velveeta to make queso, they're lying," said Alex Padilla, executive chef of the Original Ninfa's on Navigation, who calls himself a huge lover of chile con queso.Domenic Laurenzo, executive chef of the El Tiempo Cantina empire, agrees: "The secret is the Velveeta," he said. "You can't beat it. There's no brand that's better."http://www.houstonchronicle.com/life/food/article/The-quest-for-queso-Tex-Mex-gold-is-simple-to-5728811.php 4951
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JeanGrey Active Indicator LED Icon
~ 8 years ago   Jul 10, '15 8:56am  

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I thought I'd love Pollo Tropical, but I ordered some kind of quesadilla wrap and that's the kind of cheese it was drowned in. *shiver*
 
@JeanGrey: But that is more of a South American style.  I never thought of it as Mexican or Tex-Mex at all. 
 
@donnatella: You're right, I still didn't think it should be Velveeta-esque. Bleh.
4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Jul 10, '15 9:13am  

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I thought I'd love Pollo Tropical, but I ordered some kind of quesadilla wrap and that's the kind of cheese it was drowned in. *shiver*
 
@JeanGrey: But that is more of a South American style.  I never thought of it as Mexican or Tex-Mex at all. 
 
@donnatella: You're right, I still didn't think it should be Velveeta-esque. Bleh.
 
@JeanGrey:  Very true.  Velveeta's place is in large party Rotel Queso dip and that's pretty much it. It has no place as a stand in for real cheddar or Monterey jack cheese in Mexican or Tex-Mex food.
4951
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JeanGrey Active Indicator LED Icon
~ 8 years ago   Jul 10, '15 9:23am  
"If someone says they're not using Velveeta to make queso, they're lying," said Alex Padilla, executive chef of the Original Ninfa's on Navigation, who calls himself a huge lover of chile con queso.Domenic Laurenzo, executive chef of the El Tiempo Cantina empire, agrees: "The secret is the Velveeta," he said. "You can't beat it. There's no brand that's better."http://www.houstonchronicle.com/life/food/article/The-quest-for-queso-Tex-Mex-gold-is-simple-to-5728811.php
 
@EJohn54: Call me crazy, but I like queso blanco or queso fresco, and that seems to be to be the difference between a lot of quesos down here and a lot of them up north. They just taste better to me. You actually can make a delicious smooth melty cheese concoction without using Velveeta, you can also choose to use it and use it very sparingly. I disagree with the quote above, and I think anyone who says someone is lying for doing something they cannot do is incredibly insecure in their own craft. You can also use it with in its best capacity like the article picture suggests, and add a crapload of jalapenos, ground beef, tomatoes, cumin, and other cheeses to it to mask the flavor. Sorry Emoticon I can't read this article because I'm not a digital subscriber of The Houston Chronicle. 
4951
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EJohn54 Active Indicator LED Icon 2
~ 8 years ago   Jul 10, '15 9:26am  

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>> "If someone says they're not using Velveeta to make queso, they're lying," said Alex Padilla, executive chef of the Original Ninfa's on Navigation, who calls himself a huge lover of chile con queso.Domenic Laurenzo, executive chef of the El Tiempo Cantina empire, agrees: "The secret is the Velveeta," he said. "You can't beat it. There's no brand that's better."http://www.houstonchronicle.com/life/food/article/The-quest-for-queso-Tex-Mex-gold-is-simple-to-5728811.php
 
@EJohn54: Call me crazy, but I like queso blanco or queso fresco, and that seems to be to be the difference between a lot of quesos down here and a lot of them up north. They just taste better to me. You actually can make a delicious smooth melty cheese concoction without using Velveeta, you can also choose to use it and use it very sparingly. I disagree with the quote above, and I think anyone who says someone is lying for doing something they cannot do is incredibly insecure in their own craft. You can also use it with in its best capacity like the article picture suggests, and add a crapload of jalapenos, ground beef, tomatoes, cumin, and other cheeses to it to mask the flavor. Sorry Emoticon I can't read this article because I'm not a digital subscriber of The Houston Chronicle. 
 
@JeanGrey: Strange it lets me read it, but I am not a digital subscriber either. In any case it was just funny to point out that some of the top Mexican/Tex-Mex restaurants in Houston all use Velveeta.
4951
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MarT Active Indicator LED Icon 9
~ 8 years ago   Jul 10, '15 9:27am  
My Mexican friend says they have to have menudo to be authentic, yuk.  She used to always threaten to bring it to potluck.  Remember, I'm not a brave eater. My family accuses me of making white girl Mexican food.    4951
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JeanGrey Active Indicator LED Icon
~ 8 years ago   Jul 10, '15 9:30am  

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>>
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>> "If someone says they're not using Velveeta to make queso, they're lying," said Alex Padilla, executive chef of the Original Ninfa's on Navigation, who calls himself a huge lover of chile con queso.Domenic Laurenzo, executive chef of the El Tiempo Cantina empire, agrees: "The secret is the Velveeta," he said. "You can't beat it. There's no brand that's better."http://www.houstonchronicle.com/life/food/article/The-quest-for-queso-Tex-Mex-gold-is-simple-to-5728811.php
 
@EJohn54: Call me crazy, but I like queso blanco or queso fresco, and that seems to be to be the difference between a lot of quesos down here and a lot of them up north. They just taste better to me. You actually can make a delicious smooth melty cheese concoction without using Velveeta, you can also choose to use it and use it very sparingly. I disagree with the quote above, and I think anyone who says someone is lying for doing something they cannot do is incredibly insecure in their own craft. You can also use it with in its best capacity like the article picture suggests, and add a crapload of jalapenos, ground beef, tomatoes, cumin, and other cheeses to it to mask the flavor. Sorry Emoticon I can't read this article because I'm not a digital subscriber of The Houston Chronicle. 
 
@JeanGrey: Strange it lets me read it, but I am not a digital subscriber either. In any case it was just funny to point out that some of the top Mexican/Tex-Mex restaurants in Houston all use Velveeta.
 
@EJohn54: I wonder if I've already read my max free articles for the month or something? 
4951
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kingwooddiscgolf Active Indicator LED Icon 13
~ 8 years ago   Jul 10, '15 9:36am  
FRESH CHEESE
Ranchero® Queso Fresco
Panela
Queso Blanco Fresco
Queso Fresco

MELTING CHEESE
Asadero
Manchego
Mozzarella
Oaxaca
Queso Quesadilla
Queso Quesadilla Jalapeño

ROBUST CHEESE
Cotija
Enchilado 4951
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FoFa Active Indicator LED Icon 17 OP 
~ 8 years ago   Jul 10, '15 9:51am  
they have to have menudo to be authentic
 
@MarT: I LOVE Menudo, for breakfast with some good barbacoa, yummmy!
About the only thing better would be to add some tripas with the barbacoaNow THERE is a breakfast! 4951
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radiogirl30 Active Indicator LED Icon 3
~ 8 years ago   Jul 10, '15 9:54am  
I can't read this article because I'm not a digital subscriber of The Houston Chronicle. 
 
@JeanGrey: It wouldn't let me read it either Emoticon
4951
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EJohn54 Active Indicator LED Icon 2
~ 8 years ago   Jul 10, '15 10:09am  
Well I copied and pasted the most relevant quotes anyway. The rest of the article goes on to talk about queso. 4951
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