273365 Tue Aug 03 08:33:22 -0700 2004 23 28 Kosher 0 1438552 Anyone know if kosher mexican exists? That is one things kosher society is really missing. Tue Aug 03 08:33:22 -0700 2004 0 hg 1 1438553 There is (or was) a great Mexican place in Jerusalem not far from the shuk. There used to be a place in NYC, I've been told, but it closed in the mid 90s. Tue Aug 03 09:28:55 -0700 2004 1438552 0 DeisCane 2 1438556 Yeah, the kosher mexican place was meat and didn't last too long, it also wasn't that good. I would love a kosher dairy/vegetarian mexican place . I am a long way from israel. Tue Aug 03 11:30:31 -0700 2004 1438553 0 hg 3 1438558 Kosher dairy mexican? That should be pretty easy to make at home. Mexican is not hard to make at home. Try the Morningstar Farms ground "meat," make some guac and get some cumin powder and you're all set. :-) Tue Aug 03 12:47:27 -0700 2004 1438556 0 DeisCane 4 1438562 Last I heard, there was a Dairy Mexican restaurant somewhere in CT. Anyway, call Chabad of New Haven, they'll know if anyone. Adios! Yo soy, amalia t. Tue Aug 03 13:32:44 -0700 2004 1438558 0 amy t. 5 1438584 "Last I heard, there was a Dairy Mexican restaurant somewhere in CT. Anyway, call Chabad of New Haven, they'll know if anyone." Hmmm, that might be a reference to Claire's Corner Copia in Downtown New Haven; they are kosher dairy (halav stam) and have many "Mexican" dishes on the menu, as well as some "Italian" and many "healthy" style offerings. The best kosher Mexican I've had outside of my wife's stunning black bean burritos with salsa verde was when the Branford Chabad rabbi hired a local Mexican Restaurant owner/chef to cook at the Chabad house for a Purim meal. My goodness, that was a tasty meal, from what I can kinda remember... Cheers, -Nathan Link: http://www.clairescornercopia.com Thu Aug 05 01:38:51 -0700 2004 1438562 0 CT Kosher Ben Noach 4 1438565 I do make mexican, both meat and dairy at home. I sometimes just want to experience it at a restaurant. :) Thank Tue Aug 03 14:17:10 -0700 2004 1438558 0 hg 5 1438566 Good point, I guess since I eat dairy out, I am not that thrilled with that as an option, particularly for food like Mexican. Tue Aug 03 14:20:34 -0700 2004 1438565 0 DeisCane 6 1438567 I also eat dairy out as well and I do cook very ethnic and varied foods at home. But I often dine with people who are more strict than I am. Tue Aug 03 15:10:33 -0700 2004 1438566 0 HG 7 1438568 Well, the answer is...get better friends. ;-) Tue Aug 03 15:20:44 -0700 2004 1438567 0 DeisCane 4 1438591 You could make mole poblano at home with kosher chicken or turkey. I don't know how easy it is. You can get all the chiles necessary, you can treat them properly, and grind them and the almonds, and the sesame and the chocolate etc. Mexican cuisine is very complicated. You can certainly get a comal and make your own tortillas and your own tamales with beef - no cheese necessary. Working with masa isn't that easy. Many of the desserts are complex but are kosher. You can make all the aguas you like, tamarind, or jamaica, or horchata - no dairy. easy? this is one of the most complicated cuisines around. Here is a recipe for tepache, a simple mexican drink, from gourmetsleuth. Below is a link to a recipe for mole poblano. For the lard, substitute high-grade (preferably home-rendered) kosher goose fat. And reduce salt because the meat will be kashered. Also, note that this is a simplified recipe. Tepache A beverage popular in Mexico made from slightly fermented pineapple flavored with piloncillo and canela (cinnamon). I N G R E D I E N T S 1 mature pineapple (around 3 pounds) 12 cups (3 liters) of water 2 3/4 cups (600 grams ) of piloncillo or brown sugar, packed 1 small stick of canela (about 3 inches) 3 cloves I N S T R U C T I O N S Wash the pineapple completely, clear the stem and cut the rest in big pieces even with the rind. Place the pieces of pineapple in a big container and add 8 cups (2 lt.) of water, piloncillo, the cinnamon and the cloves. Cover and let simmer for 48 hours. Strain the resulting liquid and add the other 4 cups (1 lt.) of water. (Or if you prefer, add 1 cup (1/2 lt.) of ale and let rest another 12 hours.) Strain and add 3 cups (3/4 lt.) of water. Serve cold with ice cubes. For piloncillo info try http://tinyurl.com/3kslw Canela is just mexican cinnamon - high grade Ceylon cinnamon. Link: http://www.gourmetsleuth.com/recipe_mole.htm Thu Aug 05 20:26:13 -0700 2004 1438558 0 Jerome 5 1438667 Where do you get kosher goose fat? Wed Aug 11 16:44:08 -0700 2004 1438591 0 DeisCane 6 1438668 Your best bet is to buy a goose and the render the fat (this is what I do for my duck fat stash). I'm not sure if you can find geese in kosher markets outside of Chanukah. Wed Aug 11 17:17:13 -0700 2004 1438667 0 AndeB 7 1438670 You can special order it from a kosher butcher. It is easy to render. Cut the fat and skin and a bit of meat off - cut into small pieces place in simmering water and then, well, you render. When the water eventually boils off watch carefully and remove from heat when the cracklings turn a light golden brown - they will continue to cook. Jews in Hungary and the former Czechoslovakia were famous for their goose cracklings (teperto" in Hungarian). They are great hot, or you can store them in the fat. As well, if you for some reason want to make a puff pastry for vol-au-vent or to wrap something for baking, and it's meat - the goose fat can be used to make the puff pastry, much better than margarine. Just follow the directions in a decent recipe and substitute the rendered goose fat for the butter. Wed Aug 11 19:29:08 -0700 2004 1438668 0 Jerome 8 1438678 OK, I knew all that. I was thinking you had another method. What I should really do is smuggle a few geese out of Budapest next time I go. BTW, it's spelled "toportyu." :-) Thu Aug 12 10:27:15 -0700 2004 1438670 0 DeisCane 9 1438706 Funny. Actually, it isn't pronounced Toh-por-tyoo, since the word with the diacritics is Töpörtyû (note the u has a different set of marks, not the usual umlaut). So you'll see töpörtyûs pogácsa online as well as for crackling buns as well as (Misspelled but closer in sound0 tepertyu tepertyo etc. See what I learned thanks to you? Now just find a goose ;-) Sat Aug 14 21:11:05 -0700 2004 1438678 0 Jerome 10 1438707 Yeah, that word's no picnic. I'll tell you what, though: it tasted damn good at my wedding! :-) Sun Aug 15 16:26:47 -0700 2004 1438706 0 DeisCane 4 1438597 The purple Chabad cookbook has a GREAT Guac recipe. Fri Aug 06 08:43:57 -0700 2004 1438558 0 texasmensch 2 1438752 Yes, there was a place I believe on 88th (dont rememeber the avenue, but it was called Polanko, and it closed little after my 16th or 17th birthday in '97-'98 which I celebrated there. Tue Aug 17 15:55:55 -0700 2004 1438553 0 Anonymous 1 1438557 There was a meat one LA on Pico - very authentic and very good Tue Aug 03 11:35:17 -0700 2004 1438552 0 David 1 1438569 The kosher pizza shop (Pizza World) on Fairfax Ave. in L.A. has an extensive mexican menu which is pretty authentic (or as authentic as you can be with soy)! Much of the kitchen staff is Mexican... Tue Aug 03 15:54:10 -0700 2004 1438552 0 Himishgal 1 4356655 I will be going tonight to a place in Cedarhurst called Carlos and Gabby, I think that is a Mexican place. I don't care for spicy foods and think (hope) that they have some mild dishes. Any particular dishes I should be looking for since I will be taking home their menu. Sun Jan 25 14:56:13 -0800 2009 1438552 16616 MartyB 2 4357085 Went there tonight, large menu options, excellent prices. Place was packed, will probably go back again this week. Sun Jan 25 17:44:02 -0800 2009 4356655 16616 MartyB 1 4411662 We split off some discussion of recipes for Kosher Mexican into a new thread on our Home Cooking board. You can find that thread here: http://chowhound.chow.com/topics/595700 Thu Feb 12 13:18:09 -0800 2009 1438552 2 The Chowhound Team