Since we are giving praise to the lard this week, I am including three classic Mexican offerings that rely on it to be the best version of themselves-flour tortillas, refried beans, and pan de polvo…plus a recipe for picadillo to round out a meal. Including a recipe for every Dream Mexican Plate favorite could easily fill a small book. If you want the best approximation to that authentic flavor, then cast iron cookware is the only way to go. This is because traditionally, many of these foods are cooked in a large, cast iron vessel called a comal. But– and here is the really important part– you will not get the same results.Īnother thing you will notice about many Mexican recipes, is that they call for cooking in a cast iron skillet. Yes, you can substitute shortening, butter, or even olive oil. You just will not get the same flavor or mouthfeel from shortening that you will get from lard. Caldo and tortilla soups are good choices, as are grilled fish or shrimp tacos.īut every once in a while, such as the morning after a really good time that you can’t seem to remember, or on Sunday, nothing satisfies like a plate of bona fide, cheese-covered, made-with-lard Mexican food.Īnd by lard, I mean pure animal fat-Manteca–not vegetable shortening. If you are going to eat Mexican food out on a regular basis, stick with healthier choices such as grilled meats and seafood, fresh corn tortillas, borracho beans and grilled vegetables. There are some dishes though, that just aren’t as good made with anything else. In fact, due to the fact that it is a saturated animal fat, I advise against it. I am not advocating eating lard on a regular basis. So will the nicely browned refried beans, which should have a little bit of a crust on them. The flour tortillas will not be thin, flavorless discs from a plastic bag, but will be thick, soft, and chewy, and a little bit salty. The rice will be fragrant, devoid of peas and carrots, and not a sticky glob. The salsa will be fresh and flavorful, with some heat to it, but it won’t melt my lips off of my face. The taco shells will be fried on site, just before being filled and sent to the table. The picadillo will be made of actual beef, not canned processed corned beef, and it isn’t really necessary to provide an extra ladle-full of grease. The corn tortillas will be homemade, a little bit thick, and will have good corn flavor. I find myself dreaming up the end-all be-all Mexican Combination Plate. Place “C” has salsa I would drink out of a mug, but their tacos appear to be made of canned dog food. Place “B” has amazing refried beans, but their rice tastes like dirty socks. Place “A” has the best flour tortillas, but their enchiladas are weak.
Figuring out where to go for the best Mexican Plate is ultimately more difficult. When we want the best chicken fried steak, we know who has it. When we want the best brisket, we know where to go. You may add more or less of each, to any of the others, to suit your taste. Some would argue that Margaritas and Beer are their own distinct food groups, but they should be considered as seasonings. Ours are Mexican Food, Barbecued Brisket, Chicken Fried Steak, and Chili. In Texas, like everywhere else, there are four main food groups.