The Pitaschio Pipian w/Rack of Lamb is also fantastic.
I used the fideo recipe with a toppings bar as the centerpiece for a luncheon for friends. Everyone got to doctor their fideos to suit their tastes, with a side salad and some wine it was a fun lunch.
might be fun to try the carnitas with a couple different cuts so there is more variety of texture. We had more soupy fideo growing up -great kid/comfort food. but fideo seco bar sounds like a lot of fun!
Really the recipes are well written and techniques explained.
edited to add I want to try the Mexico city style salsa (although it seems more like a garnish than a salsa) but i bet it would be a great topping for carne asada
I made the DF-style serrano chile recipe yesterday. It’s actually quite good. I seeded on chile entirely, left one chile entirely unseeded and took half the seeds out of the third. The heat was just about right for me, nice bite without searing my taste buds 
The serranos I can get still have plent of kick, they haven’t been hydridized to death like the jalapeno. The one thing I would change is the garlic, it did kind of take over the flavor. The recipe called for 4 cloves of garlic and I will admit that the 4 I used were on the large side and I should know better. Garlic cloves in Mexico tend to be smaller, but more potent. When I make this again, I will decrease the garlic to 2 large or 3 medium cloves. Luckily it gets roasted in this recipe, and there’s nothing wrong with roasted garlic 
The recipe called for 1 1/2 tsp kosher salt (3/4 tsp if using sea salt), which I thought was a bit excessive for the volume of other ingredients, so I added only 1 tsp of Kosher salt. I ended up adding another generous 1/4 tsp.
I tried it last night with a couple of thin cut pork chops and it was an excellent foil for the pork. Tonight I’m doing tostadas and will use it on them. But I’ll leave you with the eggs and sausage from this morning. It was good with the eggs, but I think I’d prefer a salsa with a bit brighter flavor profile with them. The flavor of this serrano chile salsa is rich and round, probably better with meat…
Made my first salsa. Roasted tomatillo salsa. I roasted the tomatillos, garlic, onion and serrano. Blended with raw onion, cilantro, lime juice and salt. My kids and wife liked it. Very simple. I’m going to try a red salsa next week.
A good Sergio makes a great salsa
Does anyone have any leads on how to make the Sonoratown red salsa (or a facsimile thereof)? I find myself craving it on the reg.
Have you asked them if they’d sell it to you by the pint or quart? Given the pandemic and business challenges, they might be willing to do it.
They definitely do and I have purchased it many times. I was just hoping to be able to make something similar myself at home without having to decode too much 
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Thank you 
Just pre-ordered!
@Dommy
This popped up on my Facebook as a sponsored post and i thought of you being from the Yucatan. I know it’s not really a salsa but i don’t think we have a general Mexican food thread? Love to see Chefs telling the story of where they came from through food. Really beautiful plate.
We have a Mexican restaurant thread but not for Mexican cooking. We do now. I changed the heading of the OP. No need starting another thread. How many Covid threads are we up to now? 
MY! What a lovely dish. I can’t say I’ve had anything like it… but it does hit all the notes of Yucatan flavors. The fresh squash and Chaya herb. I don’t think my abuela ever made sauce wtih edam cheese… but it’s so present and emblematic of the cuisine that there are so many spins to it now… The last time we were there… it was P.'s and my Cousin’s birthday… so they shared a Queso de Bolla Cake! LOL!! Where in L.A. can I get one of these…
Now that we have dedicated thread for Mexican cooking, I’d like to share a few things I’ve made lately.
Those little grains are teeny tiny and they go everywhere when they pop. Plus milk does not adhere the popped amaranth to the chicken. This is the 3rd or 4th iteration and I’ve gotten pretty close. The other issue is that popped amaranth tends to brown easily and quickly.
Chiles en Nogada…celebration food. These were for Dia de la Independencia. I used to not like these too well, but now I really love them.
I’ve shared, now it’s your turn. What have you made in the way of Mexican food lately?
Excellent!
¡wOw!
Everything looks fantastic but especially the chiles en nogada
Went to The Taco Stand in Orange this weekend. They have a a few locations in San Diego. Very good tacos and burritos. The grilled asada was my favorite of the meats but would definitely order the fried fish and spicy shrimp again. The eye opener for me was their macha salsa. First time I’ve had this lovely smoked spicy salsa which was really more of a paste. Is this the same macha salsa discussed above in the thread with the morita chiles?
Gustavo Arellano talked a bit about this when he was on David Chang’s podcast ad well
Cumin Spiced Butternut Squash Soup, Drizzled w/Pumpkin Seed Oil, Molé, Creme & Salsa Macha, Topped w/Pumkin Seeds & Cilantro
I don’t know how hot your Salsa Macha from The Taco Stand was @js76wisco, but the little dots of this on the soup almost blew our noses off.
