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Looking for some twist on Mexican Food

post #1 of 11
Thread Starter 

I am opening a small Mexican take out restaurant and I am looking for some twist on mexican food even fusion ideas.

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post #2 of 11

I like to make SE style pulled pork bbq burrito.  It is nothing really awesome, and is probably  being done a bunch, but I like to fill a large tortilla with smoked pork--really shredded, and then pour on a good amount of a vinegar based bbq sauce, a pile of home-made slaw, and a few steak fries.  Sometimes I will add cheese inside with some diced jalapenos.  This isn't something your probably looking for, but I just had to share something I think is really good.  A friend of mine made something he called Korean BBQ chicken, which had some sort of hot and sort of sweet sauce then he grilled the chicken breasts and cut them up.  He placed them in a corn tortilla with tomatoes, a little lettuce, and olives.

 

D. Clay

 

post #3 of 11

Welcome to Chef Talk, Chef Tomain.

 

Since your question is about a menu in your professional kitchen, I'll move it to a forum where chefs hang out. We hope you come back and introduce yourself to the community.

 

Welcome!

Mezzaluna

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post #4 of 11
Thread Starter 

  Yo Madcowcutlery

I thought about it and I think you have a great idea .Going to give it a try. If you want to name it be my guest.

 

THanks

post #5 of 11

I am sure the thing has a name, because I doubt I am the only one making these awesome burritos.  You might try,"The Bubba Burrito."

 

D. Clay

post #6 of 11

Mexican Pizza    soft tacos layered with cooked ground or shredded seasoned meat, jack cheese, cheddar, sauce topped with sour cream

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 11

Funny... I do a Pulled Pork Enchilada at my place. Pork, Caramelized onion, Mole, and a Cheddar and Calvados Sauce.

post #8 of 11

flautas are one of my favorites not offered enough in mexican restaurants. possibilities are endless... ground beef w/ cheddar cheese and onions... you have cheeseburger flautas. talk about fusion!

post #9 of 11

a chiptole aioli, a verde aioli and wasabi guacamole with seaweed chip and fried Toro and Tilapia nachos....don't forget the Corn Breaded Burrito on a Stick beats sopa on a stick all to heck and gone.

 

 

 

lol, take it as you will.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #10 of 11

Just to stick my nose in, most people forget that Mexico has an extensive coast line and a lot of their quisine includes seafood. You can find fish tacos in some places, but how about something with shrimp? People go nuts for shrimp, and until the gulf oil spill and some problems with the Asian suppliers, it was fairly affordable. You can marinate and grill it or poach it with some spices and peppers, chill it and serve it as a cold dish. Spicy chilled shrimp with some crunchy veggies sounds good to me, and I don't even like spicy food.

post #11 of 11

Mexican food is my absolute favorite! I work with Philadelphia Cream Cheese and we have a great Grilled Pork Tacos recipe! Let me know how it goes! biggrin.png

 

 

Grilled_Pork_Tacos.jpg

 

Prep Time: 15 min
Total Time: 27 min
Makes: 6 servings, two tacos each

 

Ingredients

  • 1 can (15 oz.) great Northern beans, drained
  • 2 oz. PHILADELPHIA Cream Cheese, softened
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 Tbsp. A.1. Original Steak Sauce
  • 12 corn tortillas (6 inch)
  • 3 cups shredded grilled pork tenderloin
  • 1 cup shredded lettuce
  • 1 tomato, finely chopped
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 avocado, thinly sliced

 

Instructions

 

MASH beans in bowl with back of spoon or potato masher. Add cream cheese; mix until well blended. Stir in peppers and steak sauce. Spread bean mixture evenly onto tortillas. Top with meat; roll up tightly.

 

PREHEAT grill to medium heat. Grill tacos 12 to 15 min. or until crisp and lightly browned; turning occasionally.

 

SERVE topped with remaining ingredients.

 

Nutritional Information:http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=11065

 

For more original recipes be sure to check our contest site for the Real Women of Philadelphia. We are still searching for original recipes for our mini contests and community cookbook!

 

http://www.pauladeen.com/realwomen


Edited by Chef21 - 6/15/10 at 8:42am
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