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What happened to Mexican bacon?

It used to be bacon. Good, smoky, thick cut bacon. Now, it's a pathetic processed cold cut, wherever I go in Mexico. Que pasa? Where's the tocino?

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  1. Veggo, my *tianguis* butcher cuts bacon for me, just the way I want it--a good bit thicker than the packaged stuff. I can't remember the last time I bought packaged bacon. It's almost always worthless.

    Link: http://www.mexicocooks.typepad.com

    1 Reply
    1. re: cristina

      It seems the only decent breakfast meat at a Mexican restaurant is a torta de lechon.

    2. Way way back when Pancho Villa was still roaming Mexico and I was eating meat, the tocino was damn good....thick and delicious.
      When we go down to the tip of Baja, its not the same..is Baja Sur different than DF?
      Did you eat tocino in Cuba...I was thinking of my 916 buddy on our bday and thank you for the wishes Poppi!

      7 Replies
      1. re: Beach Chick

        Igualmente, BC. Unrelated to CH, I no longer speak about Cuba.

        1. re: Veggo

          Que Que Que...Raul get jealous when you arrived at Havana?
          Mexican Papaya with lime for breakfast, Nescafe coffee and a couple of flour tortillas with butter and a little scrambled egg and hot hot salsa and slices of avocado..
          Odelay

          1. re: Beach Chick

            I had to show them how to make migas.

              1. re: Beach Chick

                If you're talking about migas in Mexico--it's not really a Mexican dish, so we rarely see it here. There are migas in Spain, migas in Portugal, and there are Tex-Mex migas, but no natural-born migas in Mexico.

                If you're talking Cuba, then I don't know.

                Link: http://www.mexicocooks.typepad.com

                1. re: cristina

                  Migas are suddenly popular among the paladares in Miramar, funny how new things happen. The shortage of queso is frustrating.

                  1. re: cristina

                    In Monterrey, México, a very traditional dish is migas con huevo, meaning very small squares of corn tortilla, lightly fried and then scrambled with eggs, seasoned with a little salsa and a whisper of cumin.