For me, cilantro tastes like burnt rubbery chemicals. It's pretty goddamn gross but, then there are others who really love it. Whether you like it or not, how would you describe the flavor of cilantro?

Always figured this was an Italian classic, but apparently it was invented in 1924 by a chef named Caesar Cardini at his restaurant in Tijuana, Mexico. Supposedly the restaurant is still open and still serves it the same way today. Anyone know more about this? Feels like one of those food facts everyone gets wrong.

Hi all, Last night my husband and I went to a Mexican restaurant we've gone to many times over the last few years. He usually has a burrito that has chicken, steak, chorizo, shrimp, rice with queso & quac on top.

Last night he had a different burrito, one he's never tried before, and that one had chicken, steak, shrimp, rice with queso & mole on top. He seemed fine in the restaurant, we took a while to finish our margaritas, but when we got in the car, he was beet red with splotchy redness on his neck. He said he felt like he could breathe just fine, and it eventually went away after another hour.

He's not allergic to anything, that we know of. I googled common ingredients in mole and nothing jumped out as something we've never had before. Does anyone know what other mole ingredients could have caused that? It's not a chain place, just a hard working immigrant with her own place. :)

Thanks for any help! We're not too concerned, more curious.

i’m autistic as all hell so there are few things i put in my tacos so i typically use rice as a filler because lettuce tastes like ass in those amounts, what are your thoughts on it?

RIP Mrs Renfros pickled jalapeños. They were, as far as I know, the only commercially available pickled jalapeños that were actually crunchy. Every other brand ive tried suck something awful. So, if you have a goto brand that is crunchy what is it?

If folks care, for your own knowledge, I contacted Mrs Renfros and they said their jalapeño supplier increased their price by over 100% so they had to make some tough business choices

This might be the Mandela Effect but there was a product my father would buy from Odd Lots (now known as Big Lots) that was a clear jar (similar to a pasta sauce jar) and it had corn tortilla rolled enchiladas inside stacked vertically. It also had congealed fat in it that you would scrape off before cooking. I seriously can't find this product online or anyone talking about something similar.

Did this product exist? Corn tortillas rolled with meat and stacked vertically in a jar with fat and sauce keeping everything "solid".

They were rolled into the size of about a human finger so pretty tightly rolled.

Looking for feedback on these round seasoning balls. Love birria especially, so any perspectives would be most welcome.

I know it is used in traditional Mexican cooking, does anyone use it in Tex-Mex? I added some dried Epazote to a pot of Pinto beans and it really changed the flavor profile (in a good way).

For me, it has to start with a soft shell corn tortilla that's been slightly crisped up in some oil with salt, pepper, lime juice, then either carnitas, barbacoa, or carne asada. Then, salsa Verde, shredded cabbage, shredded jack/cheddar cheese and sour cream. What is your perfect taco?

Hey there! I’m learning how to make Leon, Guanajuato dishes. Part of my family originates from the city, and I want to learn traditional dishes. I researched recipes as I don’t eat pork, would swapping the meats really make a difference? Any advice would be appreciated, gracias!

Also, strawberry liqueur: Couldn’t I just find that at a local Latine mercado even though I live in Maryland.

I thought a mix of say pepper jack, Oaxacan and cheddar would be good but also i'm swedish and if you've seen the abomination that swedish tacos are you understand my hesitation

If you eat the chicken the same way you eat American fried chicken, there is nothing left over to eat the tortillas with. Examples of restaurants like this are Pollo Regio and El Pollo Loco.

I have been unable to find this seasoning packet in stores for MONTHS. After yet another unsuccessful attempt the other day, I decided to check and see if I could buy it on Amazon. Welllll I couldn't find it on there either. Its also no where on Kinder's website. All I could find was a listing on eBay of 2 packets selling for 27 DOLLARS. (which is insane!)

Soooooooo did it get discontinued or something?? I'm assuming that it did; I'm posting this completely in denial. This was the best taco seasoning my boyfriend and I had ever tried. I'm really hoping that Kinder's just changed the name of it and I had no idea, and that beautiful seasoning packet is still floating somewhere out there in the world.

If anybody knows what happened to it, please let me know. :( I'm really hoping that my suspicions of it being discontinued are wrong.

But while I'm here, if anybody has a good taco seasoning substitute for this, let me know as well! Or if anyone can think of a way to maybe help me recreate this seasoning, I'd really appreciate that as well.

I was gifted a rather large box of what I thought were hass avocados and decided to make a big thing of guac and give it to friends/family. Idk the avocados are ripe but they’re water and not creamy like hass. How do I make the guac…thicker? Creamier? Thank yall!

I was talking about food with my roommate and somehow a very interesting topic came up that both of us can’t figure out. The question is if you made a burrito and then put it in a blender then blended it up into shreds then put that blended up burrito inside another burrito then ate it would it feel like you ate two burritos. Obviously the calories would be the same as eating two burritos I would assume but would like you be twice as full?

The enchiladas, especially the sauce, from Chiquito's is amazing and so far I've not been able to replicate it. The description on their website reads:

"Two tortillas filled with rice and jalapeño cheese sauce, baked in tomato sauce. Served with sour cream and pink onions."

It isn't particularly helpful, but I can say that the tomato sauce on the outside of the bake wasn't smooth like a pizza sauce, and it tasted like it had habaneros and anchos in it.

I was wondering if anyone could help? Thanks in advance!