Favorite ethnic foods?

Discussion in 'Daily Living' started by da3ley, Jun 25, 2018.

  1. Jun 25, 2018 #1

    da3ley

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    Mine are : (and not necessarily in this order)

    Mexican 1. Ceviche, enchiladas, homemade tacos (ethnic), menudo, posole, fruit and veggie lokas.----->http://elcocopirata.com. <------My favorite Latin Mariscos/Seafood Restaurant

    PERSIAN: Sabzi polo, adas polo, sabzi ghourmeh, home made kabob using a ground mixture of lamb and ground beef

    ITALIAN" Homemade soups from different regions in Italy. Pastas, home made meatballs, Milanesas, Parmigiana, etc

    Asian" Thai noodles, Pho etc. Home made Ramen with kamaboko, fresh mushrooms, sprouts, poached or boiled egg, ,sesame seeds, nori, its absolutely delicious!

    Homemade hummus, tabbouleh, tzaziki. Homemade arepas, tamales, gorditas, papusas., fresh carne seca (go to your local carniceria ak Mexican meat market and ask for it) It is wayyyy better than store bought beef jerky. It's the real authentic stuff, not the stuff with all the unnecessary salts and , nitrates, and overly used spices, and preservatives. Just lean meats as your ancestors probably used to make back in the day.

    Anything special you really enjoy eating in restaurants, stores, or to cook? An ethnic fare?
     
  2. Jun 26, 2018 #2

    Sir Jeffrey

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    I love cooking Mexican, Italian & Jamaican foods.

    Jerk chicken with rice and peas!

    I learned some things from my neighbors who were from Guatemala & El Salvador and I'm not sure if that's how they do it in Mexico but I just call it Mexican.
     
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  3. Jun 26, 2018 #3

    DragonFly

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    Tex Mex for the win. Spent over half my life near Dallas TX. I could eat Tex Mex every day. Other than that I don’t have a favorite.
     
  4. Jun 26, 2018 #4

    Maize

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    I love Tex Mex and Indian. After that, Thai, Ethiopian, Hakka, Korean, Japanese, Nepalese. Oh, Hungarian, Kazakh... pretty much everything the more I think about it. :)
     
  5. Jun 26, 2018 #5

    Dr. Feelgood

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    Ethiopian wins my vote: specifically, yemsir wat.
     
  6. Jun 26, 2018 #6

    Fuzzy

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    I also lived a large chunk of my life in Texas, and Tex-Mex was served in the school lunch menu more often than not. Though, in every Mexican restaurant in my life, it's always refrieds and rice, but in school it was pintos and cornbread with your entree.
     
  7. Jun 26, 2018 #7

    Fuzzy

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    More ethnic favorites than you can shake a stick at. Since we're on Mexican, I'll continue with my favorites in Tex-Mex, Mex-Mex, and Fresh Mex.

    Tex-Mex is that category that covers fast food like Taco Hell and Del Taco that most other people consider to be Mexican food. It's not, but the Quesarito at Taco Hell is my current favorite. How many other ways can they serve liquid velveeta?

    Mex-Mex, the traditional favorites that da3ley mentions above. Posole, chile rellenos, machaca and barbacoa plates with tortillas and jalapenos, street taco carnitas, etc. Love-Love.

    And Fresh-Mex which are all the fast food type (Chipotle) shops that mix yuppie steak and shrimp with salmon tacos, and green tomatillo ranch dressing, and tasteless guacamole. There is local favorite called Cafe Rio that does a mean steak salad in a oversized tortilla bowl.
     
  8. Jun 26, 2018 #8

    Fuzzy

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    Re: Mexican.. Forgot to mention mole. My kingdom for negro mole enchiladas or a bowl of chichilo
     
  9. Jun 26, 2018 #9

    Fuzzy

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    Cajun / Creole: Where the only challenge for the Cajun chef is how much Tabasco and what color to make the roux. Top favorites: Jambalaya, red beans and rice, shrimp gumbo, muffuletta, shrimp etoufee, shrimp and grits, maque choux, and blackened catfish.
     
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  10. Jun 26, 2018 #10

    Tad

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    Um, I like all the foods?

    Seriously, it is like trying to choose a favorite child or something. Tastebuds don't seem to vary all that much, so I seem to like most foods that are popular somewhere.

    The one I never get enough of is Ethiopian, because the restaurants never seem to survive long near us, and there is like one place in town where you can just buy injera, so we pretty much never try making it at home either.
     
  11. Jun 27, 2018 #11

    jcas50

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    Just came back from New Orleans, so I am very positive about Creole food. Last night had Fried Oyster Sliders, Seafood Gumbo, and Shrimp and Grits, which was a stack of layers of Fried Green Tomato, alternating with grits, topped with Jumbo, whole body Shrimp with a perfectly divine Creole Seafood sauce. It was at Lula distillery in the garden district. I had a daiquiri with house made rum and a Cuba Libre with the same rum. What a dinner!i
    But aside from that I love Italian food, and most Asian that I have tried. Love Indian, Chinese, Lao, Thai, Viet, Israeli, Japanese etc,
     
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  12. Jun 29, 2018 #12

    Fuzzy

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    BBQ.. All the above. Actually, I have a masterbuilt smoker that I normally smoke pork butt, ribs, or beef brisket. I typically use pecan, but I just purchased a big bag of cherry. I will most likely smoke some ribs this weekend.

    I would really like to travel to the Carolinas to experience both the vinegar style and the mustard style techniques.
     
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  13. Jun 29, 2018 #13

    Tracyarts

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    Mediterranean, Greek, various different types of Asian food, Mexican seafood dishes like coctel de camarones, caldo des mariscos, seafood veracruzana, ceviche. Czech (via immigrants to Texas) jiternice sausage, kolachy, kolbasneky
     
  14. Jun 29, 2018 #14

    DragonFly

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    Carolinas - not that exciting..... Alabama Bbq is my fac
     
  15. Jun 29, 2018 #15

    Fuzzy

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    Describe what it is about Alabama BBQ that is different. I could google it, but I want your opinion. :)
     
  16. Jun 30, 2018 #16

    DragonFly

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    Pork useually, ribs have a great crust sauced after cooking, sausage is perfectly smoked. Vinegary and black pepper sauces. Great balance between the smoke and sauce.
     
  17. Jun 30, 2018 #17

    LeoGibson

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    If I can put in my .02 cents. Good barbecue seasoned right don’t need no sauce. :D

    Staying on topic though. Tex-Mex, Sushi, and Vietnamese for me.
     
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  18. Jun 30, 2018 #18

    DragonFly

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    What we talking about here? Dry rub, brining, maybe a mop when smoking? Cheating and doing a flavor injector?
     
  19. Jun 30, 2018 #19

    LeoGibson

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    Around here it’s all about the dry rub!
     
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  20. Jul 3, 2018 #20

    BigElectricKat

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    Where ever I go in the world, I always look for some good paella. [​IMG]
     
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