What are /r/mexicanfood's favorite Products & Services?

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Just a Google guess until somebody that really knows comes along, but I found this: queso con ate where the answer was "Means cheese with a quince jelly from Mexico.", and since "queso" means cheese, I guess it follows that "até" would mean "jelly".

I bought this one off of Amazon and love it. https://www.amazon.com/dp/B00HWEIKZO/ref=cm_sw_r_cp_apa_GER5zbG6A497V

I just cut a gallon zip lock at the seams and put the dough between the two halves before pressing.

Maiz Azul https://www.amazon.com/dp/B06XYVV4PB/ref=cm_sw_r_cp_apa_fabc_C347Fb7GM8JPD

Maiz Amarillo https://www.amazon.com/dp/B004TD5FJK/ref=cm_sw_r_cp_apa_fabc_1447Fb2MQY6JT?_encoding=UTF8&psc=1

Both available on Amazon

https://www.amazon.com/Victoria-Tortilla-Pataconera-Original-Colombia/dp/B00HWEIKZO/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1497567917&sr=1-1&keywords=tortilla+press

Bestseller on Amazon, 4.5 stars, 1000+ reviews, hard to go wrong.

Don't overthink it. Cast iron will outlast aluminum but unless you're running a taco stand, I doubt you'll wear it out in the first 20 years.

I called every single Mexican / South America grocery and restaurant in Montréal and nobody had any to sell.

Finally caved and bought one from Amazon. Shipping cost as much as the molcajete and it took months (mostly due to covid) but I use it almost daily its amazing.

https://www.amazon.ca/dp/B001J3ZZ4I/ref=cm_sw_r_cp_awdb_t1_4AYkFb4AH7HV9

i'm considering using coconut oil for the fresa/pina tamales this year.

i dont like lard smell(or pork for that matter) and use beef tallow.

recomend this guy: https://www.amazon.com/dp/B0881XTCR3?ref=nb\_sb\_ss\_w\_as-reorder-t1\_ypp\_rep\_k0\_1\_11&amp=&crid=2Z64U97M27T64&amp=&sprefix=beef+tallow

A very good Mexican vegetarian cookbook came out about 3 weeks ago. I've been reading through it for about a week and it looks excellent. The bad news is that it's so new it's only in hard copy so it's $50. The good news is that it seems very authentic and there's 400 recipes.

https://www.amazon.com/Mexican-Vegetarian-Cookbook-authentic-everyday/dp/1838665269

Buy this item:

https://www.amazon.ca/yucateco-achiote-annatto-El-Yucateco/dp/B00BE6K0N6/ref=sr_1_1_sspa?crid=NFN3XYZG3G5L&keywords=achiote+paste+el+yucateco&qid=1668107326&sprefix=achiote+paste+el+yucateco%2Caps%2C102&sr=8-1-spons&psc=1&smid=A1O0T3Y2X58YWM

make a marinade with it using castille (bitter) orange or lime juice and black pepper and add to the chicken, bake it on the oven until done.

Thank me later.

https://www.amazon.com/-/es/Enrique-Olvera/dp/0714878057
I've really been enjoying this book. The authors run the highest rated fine dining mexican restaurant in the whole country, but in this book they focus on traditional home-cooking. Rick Bayless cookbooks are fantastic too.

Go to your local east indian grocery and pick up one of these. I've got two and can bang out tortillas super quick for a meal.

Make your dough well ahead of time, even a couple of days is best and have it refrigerated.

I'll pat them out into small, thick rounds about the size of the palm of your hand, and then let the heat & press finish the job while cooking. They whistle and scream as you press on the hot iron and flatten out thin immediately, then puff while they cook. As soon as they're cooked, get them into a tortilla warmer to soften and you'll have delicious, pliable, fluffy tortillas for dinner.

If you speak (or at least can read) Spanish, get this book:

Panes Mexicanos por Irving Quiroz

I've tested most of his recipes in my kitchen and they are solid. He gets to the point, no long-winded histories about his abuelita baking cookies or stuff like that, just the recipe and the procedure and it's in grams instead of cups/teaspoons so there's more accuracy in the recipe.

I have a double burner griddle I like to use. Can do 4 at a time this way. If I am in more of a rush I can double them up and cook 8 at a time.

Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch - One tray https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_apan_i_Z5KGPKFW87TPPRD5GAF3?_encoding=UTF8&psc=1

Or, of course, the microwave with a damp cloth. But not the same as a griddle.

Get you a food slicer like this one, you can adjust to how thin you want to slice the potatoes. Deep fry the slices in hot oil and season with salt.

Mexico the Beautiful cookbook is a good introduction to a few key dishes. It’s a little old but it’s quite good. Here’s a link to the Amazon page for it:

Mexico The Beautiful Cookbook: Authentic Recipes from the Regions of Mexico https://www.amazon.com/dp/000215949X/ref=cm_sw_r_cp_api_glt_fabc_8GH7T73FH0HT1851EEP3

I was recommended this, by Diana Kennedy Essential Cuisines of Mexico: Revised and Updated Throughout, with More Than 30 New Recipes: A Cookbook https://www.amazon.co.uk/dp/030758772X/ref=cm_sw_r_apan_glt_fabc_0F0HXJCSDPQAD3C9WJ7J

There's no pictures, and some of the text is quite dense. I won't lie, many of the recipes are less than ideal and called for ingredients that I couldn't find, but I started knowing very little about Mexican food and now I know... Well, slightly more. It's undoubtedly comprehensive though.

There are steel and aluminum comales which should be way lighter. I found this one Amazon https://www.amazon.com/-/es/L300-40510/dp/B07ZZPHV5L/ref=mp_s_a_1_13?dchild=1&keywords=Steel+comal&qid=1630021049&sr=8-13

Here's what I use. Or something like it, mine doesn't have a temperature control, and I picked it up at the local Indian grocery.

I make a large batch of tortilla dough, and freeze 35-40 gram balls. This works because the long kneading/resting times for tortilla dough basically makes it an all day affair. Then when we do something requiring tortillas, I pull what we need early to defrost.

I've got two of these electric roti presses and when the soft dough hits the hot pan, and presses, the dough spreads out to the full width of the press. If you work quickly and preheat the presses well, you can bang out 8-10 tortillas in under 5 minutes. Into the tortilla warmer to steam and they are leaps and bounds beyond store bought.

Works for Maseca cornflour tortillas as well, but it was hard to get the texture/press rate dialed in. I've since gone back to a regular press and comal/baking steel on the bbq.

https://www.amazon.com/Nopalito-Mexican-Kitchen-Gonzalo-Guzm%C3%A1n/dp/0399578285/ref=sr_1_1?crid=5J13R2NC5RTA&dchild=1&keywords=nopalito+cookbook&qid=1605119360&sprefix=nopalito+%2Caps%2C135&sr=8-1

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I've heard good things about this one and ordered it earlier this week

Eso depende. Donde estas aqui? En qué estado y ciudad. Yo Estoy en Fort Worth Texas y e visto

Edit: Tienen uno en amazon qué llega a tu casa por $39.99 es de piedra volcanica echo en Mexico. Claro que esta poquo caro, pero conveniente.

Genuine Handmade Mexican Mortar and Pestle, Molcajete de Piedra Volcanica Mexicana, Perfect for Homemade Salsas, Guacamole, and other Molcajete Plates | Made in Mexico (8 Inches) https://www.amazon.com/dp/B08JG3SDMR/ref=cm_sw_r_cp_api_i_aTdNFbEWYX5FZ

Here is a recipe. Try mixing equal parts mayonnaise, crema ácida, and media crema together for the elote or esquites. I've done this and it tastes great.

Personally, since my family loves mexican but hates spice (except me) I like the Pain is Good hot sauce, which, at least for me, is available at just Publix. It may be worth asking over on r/hotsauce or r/spicy, though, they're the real experts!

Maybe is the one made with this chile

https://www.amazon.com/Dried-Arbol-Pepper-Chile-Weights/dp/B010EJJ74Q/ref=sr_1_1?__mk_es_MX=%C3%85M%C3%85%C5%BD%C3%95%C3%91&dchild=1&keywords=chile+de+arbol&qid=1596332695&sr=8-1

Peppers vary in flavor, not just heat. Different chiles give different flavors to salsa!

I used brown sugar, but I'm gonna get some piloncillo. What do you think of buying from Amazon: https://www.amazon.com/Goya-Piloncillo-Panela-Brown-Sugar/dp/B00PE1T0EM?

These: https://www.amazon.com/Flautirriko-Tarugos-Tamarindo-Tamarind-Sticks/dp/B00WXOJZ0C

Or this

https://www.amazon.com/Banderilla-Tama-Roca-Tamarindo-Contains-Tamarind/dp/B01NAV7L3X

What you are describing could either be a chamoy or tamarindo based candy that is coated in sugar/chile

> La Morena Chipotle Sauce

This?

https://www.amazon.com/La-Morena-Sauce-Hmmade-Chipotle/dp/B0000GGQDE/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1505087055&sr=1-1&keywords=La+Morena+Chipotle+Sauce

You used the word 'authentic.' There are arguments saying that there is no such thing, but that's not why I'm posting. However, when I'm looking for a quality recipe, I always turn to Diana Kennedy first. There is practically no one else who publishes recipes in English that is closer to what is served in Mexico. Rick Bayless is my close-second. (Although, technically Josefina Velazquez de Leon is my #1.)

And with that, here is a blog with her recipe for enchiladas rojas. They're slightly laborious the first time you make them since the dipping of tortillas in oil then sauce is rather unfamiliar.
https://kathleeniscookinginmexico.wordpress.com/2011/01/26/enchiladas-rojas-en-mi-cocina-pequena/

Enjoy! And report back with results, please!