In our running total of ethnic destinations, we have identified several regional varieties of Mexican food. On one hand, I feel I am pretty knowledgeble of Mexican food, on the other hand, I really do not know the distictions say between Jalisco birria and Guadalajara birria.
I assume that D.F. tortas are the standard squishy white bread sandwich (bread also used by al-Mataan). Does anyone know what makes something estilo D.F.?
Related to tortas D.F., from day one, Frontera Grill has offered "mexico city style quesadillas". They are little fried balls stuffed with cheese, unlike anything I have seen elsewhere. Is this really a Mexican City thing or Frontera marketing?
Like Rene, I see many signs for Michocoan (music too!), what differentiates la cucina Michocan?
I have heard about a Yucatan style place in Milwaukee. Does anyone know of such a place here--turkey en mole, chicken pibil, sopa de queso, etc.
Is there any place that serves something appropriating a Nothern Mexican asado with charcol grilled meats and homemade flour tortillas?
Many seafood places make reference to Acapulco. Is this a style reference?
Any other regional help would be appreciated.
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