FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Saturday, December 31, 2022
Happy New Year from US.
Tuesday, December 27, 2022
Original Mexican Quesadilla
In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.
Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.
Other variations include the use of wheat flour tortillas instead, especially in Northern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese (mainly Chihuahua cheese or queso menonita, a local cheese made by the Mennonites). The way of preparation is exactly the same as the corn variety.
While quesadillas in most of Mexico come with cheese, the quesadilla culture is different in Mexico City, where they do not automatically come with cheese unless you ask for it. This cultural trend can't be traced back to a single origin.
Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as a sincronizada (Spanish for "synchronized") in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse the sincronizada with the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.
Read more, here.
FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Sunday, December 25, 2022
Jose Feliciano - Feliz Navidad (I Wanna Wish You A Merry Christmas) [HD]
FAIRFIELD
Wednesday, December 21, 2022
Jarritos - The Journey (English)
FAIRFIELD
Sunday, December 18, 2022
What are you, Quesadilla?
A quesadilla (/ˌkeɪsəˈdiːjə/; Spanish: [kesaˈðiʝa] (listen); Mexican diminutive of quesada) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape.
Read more, here.
FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Thursday, December 15, 2022
$4 Quesadilla Vs. $20 Quesadilla
FAIRFIELD
Monday, December 12, 2022
Enchiladas : Varieties, Fillings, Toppings & Garnishes
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.
Varieties include:
- Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
- Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas.
- Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.
- Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
- Enchiladas potosinas originate from San Luis Potosi, Mexico, and are made with cheese-filled, chili-spiced masa.
- Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
- Enchiladas suizas (Swiss-style) are topped with a milk- or cream-based white sauce such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
- Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning "bean".
- Entomatadas are made with tomato sauce instead of chili sauce.
- Enchiladas montadas (stacked enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
- Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco.
- Enjococadas are baked corn tortillas covered in jocoque and filled with queso panela and chile poblano.
Read more, here.
FAIRFIELD
Friday, December 9, 2022
Where Did Enchiladas Start?
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish gave it the name tortilla.) The Nahuatl word for enchilada is chīllapītzalli [t͡ʃiːlːapiːˈt͡salːi], which is formed of the Nahuatl word for "chili", chīlli [ˈt͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.
Mexican cooking authority Diana Kennedy cites an early reference from an American traveler from 1883 who remarked, "Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell." Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock. Another early English-language mention is found in the California Mexican-Spanish Cookbook (1914) by Bertha Haffner Ginger.
Read more, here.
FAIRFIELD
Tuesday, December 6, 2022
4 Levels of Tamales: Amateur to Food Scientist | Epicurious
FAIRFIELD
Saturday, December 3, 2022
What is an Enchilada?
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
The idiomatic American English phrase "the whole enchilada" means "the whole thing".
Read more, here.
FAIRFIELD
Wednesday, November 30, 2022
History of Salsa
The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup.
Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans. Since the 2000s sweet salsas combining fruits with peppers like habanero, Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes, and pound cakes. In the United States, salsa is used in marinades, salad dressings, stews, and cooked sauces. In addition to accompanying various fish, poultry, and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes, and pizza.
FAIRFIELD
Sunday, November 27, 2022
I Ranked EVERY Mexican Food at Disneyland
FAIRFIELD
Thursday, November 24, 2022
Happy Thanksgiving.
Happy Thanksgiving from us to you. We hope you are enjoying this holiday.
FAIRFIELD
Monday, November 21, 2022
Salsa in Mexican Cuisine
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
Though the word salsa means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chili-based pico de gallo, as well as to salsa verde.
Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself.
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas. Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas, or salsa de mole.
Mexican salsas were traditionally produced using the mortar and pestle–like molcajete, although blenders are now used. Mexican salsas include:
- Salsa roja, one of the two most common and well known types of salsa, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).
- Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro.
FAIRFIELD
Friday, November 18, 2022
I Rank the BEST Mexican Candy
FAIRFIELD
Tuesday, November 15, 2022
History of Guacamole
Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name alligator pear. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice.
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
Read more, here.
FAIRFIELD
Saturday, November 12, 2022
What is Guacamole?
Guacamole (Spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment and salad ingredient.
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.
Read more, here.
FAIRFIELD
Wednesday, November 9, 2022
5 Pro Chefs Make Their Go-To Chips & Dips | Test Kitchen Talks | Bon App...
FAIRFIELD
Sunday, November 6, 2022
Chips and Dip
Chips and salsa, typically served using tortilla or corn chips, is a common type of chips and dip dish that gained significant popularity in the United States in the late 1980s. Chips and guacamole, also typically served with corn-based chips is another type, as well as chips and bean dip. Seven-layer dip and tortilla chips is another corn-based chip combination, as is chile con queso, an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a sauce for nachos.
Read more, here.
FAIRFIELD
Thursday, November 3, 2022
Favela's Locations
In 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community.
Vacaville, CA 95688
707-447-1120
Monday, October 31, 2022
Hundreds Of Leche-Flan-Filled Doughnuts Are Made In A New York Apartment
FAIRFIELD
Friday, October 28, 2022
Favela's History
Favela’s Mexican Grill delivers a fun Mexican dining adventure at a moderate price. We have become Solano County’s favorite Mexican Restaurant by being a place where every guest will enjoy fast friendly service and delicious food served in a fun, festive atmosphere. Favela's is more than a restaurant. It's an attitude. It's a spirit. It's a way of life. We're committed to making sure our guests are greeted with a smile and that they leave with one. It's what we stand for and is reflected in everything we do.
In 1990, a young Veronica and her father Elisardo Favela found a need for a new style of Mexican restaurant; it would be a casual style with festive surroundings. Along with an attractive environment, the food would be the freshest and best tasting every time. This service would also have to fit a family's budget.
Most importantly, the overall focus would consist in the customer’s appreciation of every savory item. The Favela’s “Familia” believed strongly that the values they established would eventually lead to success. They were right.
By 1993 and demand from out-of-town customers, prompted Veronica to expand the business and open a second location in Vacaville which has been a success since it’s opening. Never straying from the original intention, never losing focus on consistent and affordable Mexican food and excellent service, the restaurant has continued its steady rate of growth. To prove this, by 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community. After fourteen years, Favela’s is ready to expand into the Sacramento market finding a niche in the West Sacramento area.
FAIRFIELD
Tuesday, October 25, 2022
Menu : Deserts & Drinks
FAIRFIELD
Saturday, October 22, 2022
Traditional Mexican Enchiladas Are Not What You Expect | Passport Kitche...
FAIRFIELD
Wednesday, October 19, 2022
Menu : Sides
FAIRFIELD
Sunday, October 16, 2022
Menu : Entrees
FAIRFIELD
Thursday, October 13, 2022
The Birthplace of the Burrito - All the Tacos
FAIRFIELD
Monday, October 10, 2022
Menu : Burritos
Friday, October 7, 2022
Menu : Tacos
FAIRFIELD
Tuesday, October 4, 2022
The Taco Master of East LA | Street Food Icons
Saturday, October 1, 2022
Menu : Small Bites
ORIGINAL GUACAMOLE $8.75
Made with fresh chunky avocados, tomatoes, jalapenos, queso, fresco sprinkled and cilantro.
NACHOS $13.95
Freshly made chips, topped with lard-free beans, jack cheese, sour cream, guacamole, fresh salsa and your choice of meat.
ROLLITOS $9.50
Two rolled crispy flour tortillas filled with shredded chicken, topped with guacamole, sour cream and crisp greens.
TAQUITOS $9.95
Three rolled crispy corn tortillas filled with shredded beef, topped with guacamole, sour cream and crisp greens.
QUESADILLA $9.95
½ folded grilled flour tortilla, filled with jack cheese, served with greens and guacamole.
With choice of meat $11.50 | With shrimp $5.25
SUPER QUESADILLA $13.95
Full size double tortilla, plus with your choice of meat.
With shrimp $14.95
TOSTADA $10.25
A crispy corn tortilla topped with mashed beans, your choice of shredded beef or chicken, lettuce,
jack cheese, sour cream, guacamole and salsa.
CHICKEN TACO SALAD $12.95
Crisp greens topped with marinated grilled chicken breast, sour cream, guacamole, fresh salsa and
served in one of our freshly made taco shells.
Wednesday, September 28, 2022
Our Food
We use only the best, highest quality ingredients to bring the freshest Mexican food experience to you. That is our commitment. All our food and sauces are prepared daily from scratch in our kitchens with top-quality products.
Favela’s offers a variety of appetizers, traditional combination plates, and excellent kids’ items. In addition, we offer mash, whole pinto beans, and whole black beans. A choice of the finest and freshest flavored tortillas such as spinach, wheat, tomato and the traditional flour tortillas can be selected to wrap-up your burritos. We even feature daily blackboard specialties to ensure that we provide our guests with a wide variety of choices for every palate.
Sunday, September 25, 2022
The Best Place for Food In Mexico: MUNCHIES Guide to Oaxaca (Part 1)
Thursday, September 22, 2022
GALLERY OF FOODS
We use only the best, highest quality ingredients to bring the freshest Mexican food experience around to you.
Monday, September 19, 2022
Favela's Locations
Friday, September 16, 2022
All the Tacos: Mexico City's Favorite Taco
Tuesday, September 13, 2022
OUR HISTORY
Favela’s Mexican Grill delivers a fun Mexican dining adventure at a moderate price. We have become Solano County’s favorite Mexican Restaurant by being a place where every guest will enjoy fast friendly service and delicious food served in a fun, festive atmosphere. Favela's is more than a restaurant. It's an attitude. It's a spirit. It's a way of life. We're committed to making sure our guests are greeted with a smile and that they leave with one. It's what we stand for and is reflected in everything we do.
In 1990, a young Veronica and her father Elisardo Favela found a need for a new style of Mexican restaurant; it would be a casual style with festive surroundings. Along with an attractive environment, the food would be the freshest and best tasting every time. This service would also have to fit a family's budget.
Most importantly, the overall focus would consist in the customer’s appreciation of every savory item. The Favela’s “Familia” believed strongly that the values they established would eventually lead to success. They were right.
By 1993 and demand from out-of-town customers, prompted Veronica to expand the business and open a second location in Vacaville which has been a success since it’s opening. Never straying from the original intention, never losing focus on consistent and affordable Mexican food and excellent service, the restaurant has continued its steady rate of growth. To prove this, by 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community. After fourteen years, Favela’s is ready to expand into the Sacramento market finding a niche in the West Sacramento area.