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".

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Merry Christmas

Merry Christmas from us to you.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Mexican Dads Rank Mexican Snacks

We asked our Mexican papás to rank some popular Mexican snacks! They tried all sorts of iconic Mexican treats like Paleta payaso, Gansito, Takis, duritos, Japanese style peanuts, Sabritones, Pinguinos! These are all new and old snacks that may or may not have tried during their childhood! Have you tried these snacks before? What will the Mexican Dads rank the Mexican snacks? You'll have to watch and find out!

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

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.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Can Mexican Dads Taste The Difference? Mexican Vs. American Snacks

We asked our Mexican dads to try the Mexican and American version of the same snacks like Coca-Cola, Ruffles, Doritos, Frosted Flakes, and Hot Cheetos! The US and Mexico share many of the same snacks but do they taste the same as well? We challenged our Mexican papás to taste test the Mexican and American version of the same snacks to see if there really is a difference in flavor between the same snacks from different countries! Do you think you could tell apart these iconic snacks?

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

How To Make Birria Tacos

Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip. 

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

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.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

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.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Do Mexican Dads like Chipotle?

We asked our papahs to try Chipotle - a popular fast-casual Mexican style restaurant known for customizable burritos, bowls, and tacos with fresh ingredients. The dads rank them not only on how tasty they are but how close they are to their authentic counter parts. How do you think they'll rank?

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

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.

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph