Taco Talk!

Hey anyone where to pick up one these mulitas de adobado?

Look'sgood A.C. closest thing to to it, probably chef Jose Garces restaurant "Distrito" in Scottsdale. Mexico City style street food in a really nice restaurant.I know ms2810, with her Mexico City connection would like this place.

You know it! I'm not much of a "scottsdale" type, so haven't heard about this place, but now I'm interested. Where is it? We were in DF for a week in May - I'm drooling just remembering the food. Got away from the in-laws for a few days and went to Cholula, Puebla. Beautiful little town. I was hoping to get a great view of the Popocatepetl volcano from the Remedios church on top of the pyramid, but because of all the ash the volcano was spewing no such luck.

The mole poblano was to die for!

Thanks Tio if anyone knew where to get some it would be you! Hey is Mark still upset about the hunter with the bow and arrow I sent him yesterday? Said he had a hard time holding down his food. hear anything?

Distrito at The Saguaro Really good food, serve and share style. The Pato Adobado con Queso Fundido is excellent.

I have 45 extra pounds of evidence that my Maria can make just about anything. I will try and get her to figure out what it will take and she will take a stab at it.

Her shrimp cocktail is better than anything I have seen elsewhere. The Mole she makes is awesome and now I am thinking about lunch. Thanks!

--From Wiki

Adobada (Spanish for "marinated") is a concept for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally porkmarinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
"Carne Adovada" is a variation popular in New Mexican cuisine. The New Mexican version is usually chopped, cubed pork cooked in a red chile sauce with a bit of garlic, and sometimes cumin and other spices. Usually this is served as a soup-like dish. Carne Adovada may also be served wrapped in a burrito, or occasionally found in tacos or enchiladas.[sup][1]
In the center pacific states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient fortacos, over Colima, Jalisco and Michoacan. In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosi, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada". Cecina stands for the thin steaks.
The combination of spices, chiles and vinegar used for marination is called "adobo". There are numerous recipes and regional variations for the adobo seasoning which impart different flavors to carne adobada.

Speaking about Phoenix Mexican restaurants, is Los Dos Molinos still open?

I used to have a customer at Honeywell who would throw a tantrum if you didn't take him there.
Hottest Mexican I ever ate. Even the Garlic Shrimp was hot as I recall. Great, but really hot.

Los Dos Molinos is still there and still HOT!!!http://www.losdosmolinosaz.net

Mesa location is still open. Haven't been there in years. Not sure if the food was good then because after eating their chips & salsa I couldn't taste anything! Like their sign says, "Some like it hot!"

GV Jack said:

Speaking about Phoenix Mexican restaurants, is Los Dos Molinos still open?

I used to have a customer at Honeywell who would throw a tantrum if you didn't take him there.
Hottest Mexican I ever ate. Even the Garlic Shrimp was hot as I recall. Great, but really hot.

Still open, it was a funeral home when I was a kid.

I remember that! I can't eat there either, it's too hot for me!

Ladyjeeper said:

I remember that! I can't eat there either, it's too hot for me!

Another hot one was the Shrimp Diablo at the old Debbie's. I got through it once but that was it.

I miss Hugo, Cliff and all those rascals that used to work there. We were there one very quiet night and they were all in the office.
I heard all this laughter and Hugo came out with a big grin. I asked what was going on and he said they were in there watching porn
on the computer. He said we could come watch if we wanted. My wife respectfully declined. I guess I did too. LOL

Los Dos Molinos opened a location in Ahwatukee recently also. I really don't look at it as Mexican though. More like New Mexico style as is Arribba Grill.

The Central Avenue location is still open. I've been going there for 20 years - but the last time I went - about 9 months ago it was AWFUL. Not sure what happened. They also have a location on 10th Street and Washington now also. That one seems to have the same great tasting food.

Another street taco the vampiro they have these in Penasco.
'Taco Vampiro' from Sol Cocina - YouTube

playaperro said:

Another street taco the vampiro they have these in Penasco.
'Taco Vampiro' from Sol Cocina - YouTube

I have seen these on the menu at Tacos Brisa but have never tried one yet.

playaperro said:

Another street taco the vampiro they have these in Penasco.
'Taco Vampiro' from Sol Cocina - YouTube

Huaraches mexicanos Only one place I have ever seen these in RP, in front of La Bellota late at night.

Los Dos Molinos is still open and and still too hot! I like La Parilla Suiza for Mexico city style food. The mushrooms and cheese appetizer are to die for!

Is that Jose Garces, as in "Jose Garces, Iron Chef" on Food Network????

beachgirl said:

Is that Jose Garces, as in "Jose Garces, Iron Chef" on Food Network????

Yea, it is.

Thanks! Next time I'm in Scottsdale, I may just have to check that out..........

Taco Caramelo @ Tacos Piña | Flickr - Photo Sharing!

Back to taco talk!

playaperro said:

Taco Caramelo @ Tacos Piña | Flickr - Photo Sharing!

Back to taco talk!

I knew, I could depend on you, for a Caramelo.

Tio do you recall back in the 96 97 98 era when Chino ran that taco empire on benito juarez by the pemex. His competition was cunado's they made all the stuff you
mentioned on another post! Man I miss his taco's and charro bean's. Think I'll be down Sunday Night this 104 in Tucson does not cut it!

Playa said, "Think I'll be down Sunday Night this 104 in Tucson does not cut it!"
Playa, Agnes the foxiest silver cougar was so looking to seeing again you Sunday night.

I guess I'll have to give Kenny those directions to the Desert Diamond again.
Can't let the poor lady suffer alone.

playaperro said:

Tio do you recall back in the 96 97 98 era when Chino ran that taco empire on benito juarez by the pemex. His competition was cunado's they made all the stuff you
mentioned on another post! Man I miss his taco's and charro bean's. Think I'll be down Sunday Night this 104 in Tucson does not cut it!

Chino is still here somewhere, he was run out of the spot he had for years on Benito Juarez, to open a taco shop near him would be a disaster. He lined em up

mmmmmm... adovada yum

mmmmm Los Dos Molinos.. about 15 minutes from my office... and it's lunch time!

c-ya.

GV Jack said:

Playa said, "Think I'll be down Sunday Night this 104 in Tucson does not cut it!"
Playa, Agnes the foxiest silver cougar was so looking to seeing again you Sunday night.

I guess I'll have to give Kenny those directions to the Desert Diamond again.
Can't let the poor lady suffer alone.

No s hit Jack she said that huh, well i tell you what she was allot of work almost had a heart attack, She kind if reminded me of the Agnes from bewitched, Yuk!

Actually I really don't care for the meat tacos that much anymore, kind of got into the shrimp and fish tacos, the location where i go eat them is on the malecon where the locals go. Really like the shrimp tacos with the charro beans.