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Best Authentic Mexican Restaurant

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Mark

  • Karma: 23
I like beef tongue. It's a muscle, not an organ meat, so it's more like eating chicken gizzards rather than chicken liver. (both of which I like) Tacos de cesas is the one I haven't tried. Beef brains.

By the way, There's a dumpy Chinese buffet at 15th Ave & Indian School that serves both Chinese and Mexican food. I used to go there about once a week and start off with a bowl of menudo before moving on to the stir-frys.
#61 - November 07, 2009, 02:57:44 pm
Mark Motta
Meatier Creator

azkitch

  • Karma: 9
Mmmm Tripe. Uh...I'd rather eat raw fish!  Or pass the tofu!
#62 - November 08, 2009, 02:19:01 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Mark

  • Karma: 23
Then you probably wouldn't like tripas de leche (aka udder gut). It's the internal plumbing of a dairy cow. These straw-sized tubes of tripas grill into something akin to Slim Jims. Chewy, but actually not too bad. :-\
#63 - November 08, 2009, 02:35:32 pm
Mark Motta
Meatier Creator

Mr Smoker

  • Karma: 0
Let's start a new thread" What hasn't Mark eaten"  :o
#64 - November 08, 2009, 02:49:25 pm
Charbroil RED, #7 Custom Red Kamado,AZBarbeque Hall of Fame.

azkitch

  • Karma: 9
Haggis?
#65 - November 08, 2009, 02:53:52 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Mark

  • Karma: 23
I've never had haggis. Didn't have the guts. ;D
Didn't have Eva Longoria. Didn't have the opportunity.  ::)
#66 - November 08, 2009, 05:33:32 pm
Mark Motta
Meatier Creator

jmcrig

I've never had haggis. Didn't have the guts. ;D
Didn't have Eva Longoria. Didn't have the opportunity.  ::)

Hell with the opportunity, just send Eva.   >:D
#67 - November 08, 2009, 05:38:54 pm

ApexBBQ

  • Karma: 0
Las Cazuelas was the ticket. Exactly what I was looking for. Frosty beers, great food and it was less than a mile from where we were staying. Thanks for the tip Crash.
#68 - November 18, 2009, 02:23:11 pm

skou

  • Karma: 0
Hell with the opportunity, just send Eva.   >:D

Nope, I asked first! 

[Homer voice] MMmmm Eva! (With a drool thrown in for good measure.} [/Homer]

Guys, here's one that is out of the way, but he does good business, AND, it's a hole-in-the-wall.  Adrians #2, on Main Street, in between Alma School and Extension.  Tell Fernando (the owner) that you know Stevie-B, and he'll probably charge you more.  Fernando's been calling me that, from before I moved back to Mesa.

steve, also known as Stevie-B
#69 - November 20, 2009, 08:50:28 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

bearbonez

  • Karma: 9
Growing up in Tucson I found that northern Sonoran cooking made a signature flavor that is indigenous to Tucson. I can't explain the difference, but there is one...aside from the obvious carne seca which I never found anywhere else. Anyway that style of Sonoran cooking has always been comfort food. There are several places in south Tucson and of course el charro downtown. My favorite of all has to be Mi Nidito on south 4th ave.
#70 - November 23, 2009, 05:32:39 pm
David "Bear" Nunley

Mark

  • Karma: 23
Two very good places, Bear... and both well represent the style of Sonoran Mexican food of Tucson. Also I like grabbing a green chile burro made by the Native American grandmothers outside San Xavier del Bac. On Sundays, they set up lean-to's in the dirt lot of the Mission and handmake tortillas on a sheet of tin heated by a mesquite fire. Some of the best eating anywhere. Worth the drive from Phoenix.
#71 - November 23, 2009, 09:39:41 pm
Mark Motta
Meatier Creator

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