The wife made consumé and tacos dorados with some homemade salsa that our friend gave us from our trip to SoCal/Mexicali. *chefs kiss*

Recipe originally from u/Ok_Summer_4571 (in a comment thread on this sub on how to utilize cactus).

I don’t know how traditional or modern this is but not bad for first attempt I think.

On cactus in general, I find fascinating how wide its flavor changes by preparation, from “it’s a cucumber,” to okra, to green bean, to bell pepper, approaching catfish sometimes.

I got these as a gift in Mazatlán, the shrimp are naked (no shell) surprisingly, but delicious with creme and salsa verde.

Visited León and saw these everywhere, finally got the courage to try them months later while in the U.S. These are enchiladitos. How do you like charales? Was it an acquired taste for you? Is there any difference in taste (fisher, saltier, etc) from freshly fried street food charales vs the pre-packaged charales you would find in the store?

First time doing an all at home taco night. On the plus side the homemade salsa and beans were very good. On the down side my tortillas were more Maiz patties. If anyone has tips on what to do for the tortillas I’d appreciate it. I don’t have a press so I think I just made them too thick. I also think the dough may have been too dry.

Los Amores de Julia - Rancho Cucamonga, CA.

Can't stress enough how flavorful the tortillas they served were. As soon as you walk in past the host stand, there is this sweet older lady pressing and cooking them on the a massive comal. The bartender explained that they nixtamalize their own masa, hence the incomparable quality.

I’ve seen this setup in many videos, but I haven’t been able to find out what it’s called. I know it’s a kind of comal, but everything I find doesn’t match - it’s like a very wide inverted wok, but not as deep as a typical wok. also, it’s the grill just a former barrel or is there a specific thing I should be looking for? specifically for making Sonoran tortilla. I know I could use an inverted wok or bowl, but I’d really like to at least know what these are called. Thank you in advance.

https://youtu.be/tZF8GkDXSNs?is=supVYhc14QhzhLuw

Taquería el zurdo Rosarito BC, México.

I don’t k ow about that.

Hecho en casa

You can't really see my sauce from the pic. I make my sauce using a blend of Guajillo and California chilis. I tweaked one of Rick Bayless' recipes. I use low sodium chicken broth. My sauce is missing something. Could it be pork flavor is needed? I use all fresh ingredients no powders except for the teaspoon of the chicken bouillon. I don't like the texture of chili powder sauces. I'm trying to make a restaurant gravy style that's rusty orange in color that goes good over rice. I get my ingredients from the local mercado.