http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30Claims to be "The Home of the Best Carne Asada in the Valley". This hole-in-the-wall place has won numerous local "Best Of" awards. It's in an old house, neat place. The floors haven't been level since 1920! Has outside seating on whahttp://www.roadfood.com/Forums/fb.ashx?m=552871Fri, 13 Nov 2009 13:35:28 GMT Now for a question from a complete Gringo: How it different than barbacoa? Machacha is made with cuts of beef that Anglos consider normal...barbacoa is made with cow's head.http://www.roadfood.com/Forums/fb.ashx?m=552849Fri, 13 Nov 2009 11:45:57 GMTI love Machaca and the real stuff can be found in San Diego. I agree with the wiki description as the good stuff is kind of like jerky. I hate it when the eggs are mushy and become part of the meat. Stewed shredded beef and eggs don't mix....Russhttp://www.roadfood.com/Forums/fb.ashx?m=552368Wed, 11 Nov 2009 08:05:46 GMThttp://en.wikipedia.org/wiki/Machaca Comments?http://www.roadfood.com/Forums/fb.ashx?m=552362Wed, 11 Nov 2009 07:14:25 GMT I have had machaca a lot of times a a lot of different places in Arizona, Colorado, and New Mexico. Mostly it is slow stewed meat with some chiles, onions, and garlic. It is used to make chilequillas for breakfast, ie, machaca, corn tortilla striphttp://www.roadfood.com/Forums/fb.ashx?m=552353Wed, 11 Nov 2009 04:31:06 GMT Ooooo!!! I think I may know this... My possibly illegal immigrant friend says that machaca is usually started over fire but then gets braised a bit. and Barbacoa spends all it's cookin' time over flames.... sounds DELICIOUS either wahttp://www.roadfood.com/Forums/fb.ashx?m=552330Tue, 10 Nov 2009 20:51:20 GMTNever seen ground beef in a mexican restaurant around here. http://www.roadfood.com/Forums/fb.ashx?m=552125Tue, 10 Nov 2009 00:23:18 GMTI used to be kitchen manager in the late 1970s at the first non-chain Tex-Mex restuarant in Raleigh, Charlie Goodnight's. We prepared our ground beef by mixing it with water until it got sloppy and putting it on to simmer (20 lbs. at the time) in ahttp://www.roadfood.com/Forums/fb.ashx?m=552106Mon, 09 Nov 2009 22:26:58 GMTBack from a week in Baja Mexico. Never saw any ground beef at any taqueria, cantina, or street cart vendor. Was all whole steak, sliced steak, shredded beef, chopped or minced beef. I take that back. There was a couple McDonalds Ihttp://www.roadfood.com/Forums/fb.ashx?m=552085Mon, 09 Nov 2009 21:42:30 GMTI am from CA and I have had shredded beef in my tacos enough to expect it. I went to Fishers, Indiana which is a suburb of Indianapolis and I don't think they have ever heard of shredded beef tacos. These are the sit down Mhttp://www.roadfood.com/Forums/fb.ashx?m=552001Mon, 09 Nov 2009 14:48:44 GMTI found the La Burritas brand at Walmart and Food Lion here in NC. It is a yellow corn tortilla, bigger than some of the other brands. At Walmart it is located on the bread aisle with the other non-refrigerated tortillas. I usehttp://www.roadfood.com/Forums/fb.ashx?m=551708Sat, 07 Nov 2009 20:28:40 GMTHeads up to anyone travelling Old Route 66 in Tucumcari, NM. Stop by KIX on 66, owned by sisters Yvonne and Yvette, and be prepared for the taste of a lifetime!!! This order of huevos rancheros exceeded any expectation I may have hadhttp://www.roadfood.com/Forums/fb.ashx?m=550389Mon, 02 Nov 2009 18:37:49 GMTEl Rodeo has several restaurants located in & around Indianapolis. Like any chain , the quality of the food can vary from location. I have eaten at the Avon & N Allisonville Rd restaurants & have found the food to be good buhttp://www.roadfood.com/Forums/fb.ashx?m=549953Sat, 31 Oct 2009 13:42:17 GMT5063 24th St 916-736-2389 Real deal, N. Mexican food. Beef cheek tacos, cactus and squash blossom quesadillas..Mmm. People line up here on weekends to get the lamb barbacoa and bring their own pots to bring hhttp://www.roadfood.com/Forums/fb.ashx?m=547930Thu, 22 Oct 2009 05:02:58 GMTFor the pilgrimages to Jungle Jims, try Cancun at the plaza just north of Kemper on Hamilton Avenue. Their guac is pretty tasty, and try the beef (real not hamburger) chimi. Carne Asada tacos - yum!http://www.roadfood.com/Forums/fb.ashx?m=546174Mon, 12 Oct 2009 18:12:27 GMTEl Pueblo, north east of Cincy in Blue Ash on Hunt Road just off Reed Hartman Highway. Lunch is a total addiction and habit for us on Saturdays. Their Enchiladas Verdes is always fresh, amazingly delish tomatillos taste fresh from the garden, filledhttp://www.roadfood.com/Forums/fb.ashx?m=546172Mon, 12 Oct 2009 18:09:31 GMT Ok, not to take this conversation off track here (although I am laughing my a** off at some of the comments) Does anybody remember the German tradition where you spread raw lean ground beef ohttp://www.roadfood.com/Forums/fb.ashx?m=546168Mon, 12 Oct 2009 17:50:55 GMT Ok, not to take this conversation off track here (although I am laughing my a** off at some of the comments) Does anybody remember the German tradition where you spread raw lean ground beef on a small piece of puhttp://www.roadfood.com/Forums/fb.ashx?m=546159Mon, 12 Oct 2009 17:24:34 GMT Ok, not to take this conversation off track here (although I am laughing my a** off at some of the comments) Does anybody remember the German tradition where you spread raw lean ground beef on a small piece of puhttp://www.roadfood.com/Forums/fb.ashx?m=546156Mon, 12 Oct 2009 17:14:31 GMTOk, not to take this conversation off track here (although I am laughing my a** off at some of the comments) Does anybody remember the German tradition where you spread raw lean ground beef on a small piece of pumpernickel rye bread and top it withhttp://www.roadfood.com/Forums/fb.ashx?m=546104Mon, 12 Oct 2009 13:23:47 GMT As I recall, ceviche was the next huge food trend in the '60s. Now that I think about it, it was many a time everyone smoked dope, got the munchies, then went on a futile Cervichhttp://www.roadfood.com/Forums/fb.ashx?m=546098Mon, 12 Oct 2009 12:48:36 GMToops my bad, I see the thread was recently started .. I was looking at the members "joined" date.http://www.roadfood.com/Forums/fb.ashx?m=546096Mon, 12 Oct 2009 12:39:20 GMTI see this thread was started 23 months ago.... I live in a major city and can say, they trend has yet to begin!http://www.roadfood.com/Forums/fb.ashx?m=546093Mon, 12 Oct 2009 12:37:53 GMT Ceviche will never be a food trend! It is a classic dish served for generations in the Southern Americas. I don't see this as a trend so much as an awareness of the North American people eating more ethnic foods over all.http://www.roadfood.com/Forums/fb.ashx?m=546083Mon, 12 Oct 2009 11:49:35 GMT As I recall, ceviche was the next huge food trend in the '60s. Now that I think about it, it was many a time everyone smoked dope, got the munchies, then went on a futile Cerviche search to thehttp://www.roadfood.com/Forums/fb.ashx?m=546077Mon, 12 Oct 2009 11:32:31 GMT I personally don't care for raw fish in any form even though I used to be a sushi chef. I can't see the appeal in eating raw meat in any form. There has to be some "cooked" flavor in the food that I make at home. JMHO Dhttp://www.roadfood.com/Forums/fb.ashx?m=545977Sun, 11 Oct 2009 22:35:42 GMTCeviche will never be a food trend! It is a classic dish served for generations in the Southern Americas. I don't see this as a trend so much as an awareness of the North American people eating more ethnic foods over all. We have been taking hints from Shttp://www.roadfood.com/Forums/fb.ashx?m=545972Sun, 11 Oct 2009 22:07:16 GMTAs I recall, ceviche was the next huge food trend in the '60s.http://www.roadfood.com/Forums/fb.ashx?m=545952Sun, 11 Oct 2009 19:32:13 GMTI like Talapia, and Shrimp, Lime juice to cover, maybe a little lemon and a dash of orange juice, red onions, cilantro, my only problem is length of the marinade, I usually do it for at least 12 hours, I think I'm overcooking it, any suggestions?http://www.roadfood.com/Forums/fb.ashx?m=545934Sun, 11 Oct 2009 17:28:10 GMTWe always ate pickled raw fish for many years in Wisconsin. Here is a web site to a commercial company that makes it.... http://www.mabaensch.com/ Cant find the stuff here in NC. That along with Merkts or Old Fashion Chhttp://www.roadfood.com/Forums/fb.ashx?m=545881Sun, 11 Oct 2009 10:11:50 GMT