top of the menu background

Posts Tagged: enchilada

El Camion Busts Some Mexican Food Myths!

We’ve already enlightened our loyal fans regarding many popular stories and legends surrounding Mexican food – such as Little Donkeys (burritos) and the origin of the taco. So today we’re focusing our keen eye on a few more myths and facts that you might not have realised whilst chowing down on your enchilada. Don’t say we never teach you anything!

So, get your head around these facts:

Refried Beans:

These are beans that have been fried twice, right? Wrong! Next time you order this yummy side dish then keep in mind the name is all down to a mistranslation. The Spanish name is frijoles refritos – beans that are cooked in water and then fried afterwards. Rather than ‘retired’, ‘refrito‘ means ‘well fried’. They’re a pretty old dish too – recipes date back to the 1800s!

IMG_5214

Chimichangas, Burritos and Enchiladas:

Confused about the differences between the Mexican food staples of enchiladas, burritos and enchiladas? Well, an enchilada is baked, while a burrito is only wrapped. As for a chimichanga – this is simply a burrito that has been fried.

Chimichangas_14087
  • Tacos:

So how did tacos get big in the US? Allegedly, a group of women known as The Chilli Queens would sell them out of carts, and with the arrival of the new railroad, more and more tourists crossed their paths. They loved the easy-to-grab concept of the food, as well as the Mexican origin, and soon exploded on the foodie scene. This was hugely enhanced by the emergence of Taco Bell, which became one of the most popular Tex-Mex outlets.

o-2

 

The various types of Mexican food we tried On Tour

Here at El Camion, our menu comprises of mostly cuisine from the Baja California region of Mexico. This Northern part of the country has links to the United States, and comprises of lots of fish, tacos, burritos and quesadillas, as well as fish and steak.

So it was fun to explore the other gastronomic delights of Mexican food when we went On Tour to Mexico City recently, and see the dishes that don’t make it as frequently across the seas. Here’s a little round-up of what we found:

CACTUS SALAD

IMG_9011

 

Yep, that’s right – a salad made from cactus. Actually refreshing and completely delicious. It had the texture of green beans but was much more flavoursome, and was marinated with lime juice, coriander, chilli and onion. Cactus is actually incredibly good for you, having many of the same properties and nutrients as Aloe Vera (it’s from the same genus). We also had cactus pears (very tasty), and wonderful cactus juice.

CHILAQUILES

IMG_8968

Chilaquiles is a traditional breakfast dish in Mexico containing, as many meals do, tortilla chips.The tortilla chips are fried until they start to soften, then placed on a plate and topped with pulled chicken and sour cream, and served with refried beans on the side. To ensure the tortillas remain crisp, the salsa is added last – in this example it is red salsa.

BLUE CORN TORTILLA QUESADILLAS 

IMG_9612

 

Quesadillas can be eaten at any time of day (we serve some very popular ones at El Camion!) but these particular varieties were eaten at breakfast. They have a variety of fillings, including mushroom, cactus and pulled pork. What makes them quesadillas is the melted cheese inside – the name comes from the Spanish word ‘Queso’, which means cheese. Blue corn (also known as Hopi maize) is a variety of flint maize grown in Mexico. It contains 20 percent more protein than white corn, and has a sweeter, nuttier taste.

TRI-COLOUR ENCHILADA

IMG_9043

 

Enchiladas, for anyone who hasn’t chowed down on our El Camion variety, is a corn tortilla rolled around a filling and covered in sauce, usually containing rice and a mix of meat and vegetables. This variety has three colours made from green and red salsa and black beans. The sour cream also adds to the impression of colours from the Mexican flag.

TORTILLA SOUP

IMG_9180

These tortillas crop up everywhere! Well, they are a staple item in Mexican food. It’s very popular to have them cut into strips and added to soup, such as this tomato variety made with chicken stock. Other additions include avocado chunks and fried onions.

 

So there you have it – a little gastronomic tour of our visit to Mexico City! If you fancy experiencing the flavours of Mexican Food yourself then come down and visit some day – and here’s a picture of our fabulous Mixed Botanas to tempt you!

1969340_742173919169080_5403673937713968123_n

 

Mexicano Mariachi Style!

 

Mexico got style! If you’ve ever seen a Mariachi musician, it’s plain to see. Don’t know what we’re chatting about? If you watch Steve Martin’s 1986 smash, Three Amigos!, that might give you half a clue.

Read more on “Mexicano Mariachi Style!” »