The Best Mexican Food Across The Country, Chosen By Mexican Restaurant Reviews From Boston To San Francisco
by: Chris Robertson
“You can’t get good Mexican food anywhere north of Texas.”
So averred my good buddy Tony when I suggested a Mexican meal on his recent visit. Now, I’m a good deal north of Texas, being in the Heart of Massachusetts, but that’s the kind of challenge that I can’t pass up. Three hours later, he was rubbing his stuffed belly as we left Tortilla Sam’s, voted Worchester’s Best Mexican Restaurant for the third year in a row. Being voted Best Mexican Restaurant in a little northeastern city may not seem like much – till you stand in front of the window at Tortilla Sam’s and watch the tortillas – freshly mixed and cut by hand – roll through the steam press and catch a whiff of the mole. Then you realize that this is real Mexican food. And if the Mexican food in Worcester is good enough to impress Texas-born-and-raised Tony, we’ve got to figure that there are great Mexican restaurants in other unexpected places, right?
I went looking for the most out-of-the-way and unexpected places to find good Mexican food. My criteria and method were simple – and hardly foolproof. In order to make the list, the restaurant must serve primarily Mexican food, and must have been voted a Best Mexican Restaurant in a local newspaper poll. There must be some mention in the review of authenticity. If there was a comment from someone who really KNOWS Mexican food, that gets bonus points. The list is a long way from exhaustive, but if you’re looking for good Mexican food a long way from home, you just might get your craving satisfied at one of these unlikely places to find authentic Mexican food.
Charlotte, N.C.
Me, I’d go looking for a good mess of pinto beans and Southern barbecue in beautiful Charlotte, but if I did have a craving for Mexican food, I’d head on over to Taqueria Las Delicias. It only took the #8 spot on AOL’s CityGuide City’s Best awards, but any place that serves its tamales wrapped in corn husk AND offers lesser known Mexican foods like pupusas and taquitos is going to get a visit from me when I hit Charlotte.
Boston, MA
The home of baked beans and clam chowder (white, thank you very much) is also the home to Andale!, a tiny restaurant that seats 8 at the counter. Forget the ground, slightly spiced meat mush that passes for Mexican food in most of Massachusetts, and build yourself a quesadilla from chunks of roast chicken and spiced vegetables. It’s fast Mexican food at its best, even if it is in Boston.
Philadelphia, PA
Next time I’m in Philly, I’m skipping the cheese steak and heading out for Mexican food. Voted Best Mexican food in the Philly area, Coyote Crossing in Conshohocken has all the standard gringo-Mex foods on the menu, but it also has… caramel crepes and homemade sangria.
Seattle, WA
Can I get a café latte to go with the chilies relleno? El Puerco Lloron in Seattle has been serving up its handmade tortillas and fresh salsa for over two decades and they’re still making the Best Of lists. If there is real Mexican food in the gateway to Alaska, chances are that you’ll find it here.
Baltimore, MD
The folks at the Baltimore Citypaper appreciate the irony of naming a Best Mexican Restaurant in Baltimore. To paraphrase, it’s like naming the best air conditioner salesman in Antarctica. Still, they dub the Mexican food at Los Amigos Mexican restaurant ‘good’ and the wait staff friendly. Not quite a ringing endorsement, but if I get sick of crab cakes in Baltimore, I know where I’ll go.
About The Author
Chris Robertson is a published author of Majon International. Majon International is one of the worlds MOST popular internet marketing and internet advertising companies on the web. Visit their main business resource web site at: http://www.majon.com.
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Authentic Mexican food is healthy. It is low in fat, cholesterol and contains many vitamins and nutrients your body needs. No matter whether you choose a vegetarian dish or a meat dish, Mexican cuisine can help you lose weight and remain healthy while giving you appetizing food with a lot of flavor. You do not need to miss out on flavor to eat healthy.
Recipe for Bean and Butternut Tacos with Green Salsa
You can make the salsa ahead of time.
What You Need
Salsa:
- 8 ounces tomatillos
- 2 cloves garlic
- 1 jalapeno pepper
- 1/4 cup white onion, sliced
- 1/2 ripe avocado, diced
- 3 Tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- Fresh ground pepper, to taste
Tacos:
- 4 cups butternut squash, peeled and diced to 1/2 inch cubes
- 3 to 4 small red chilies, dried
- 2 cloves garlic, unpeeled, smashed and left whole
- 1 Tablespoon extra virgin olive oil
- 3/4 teaspoon dried oregano, Mexican if possible
- 1/2 teaspoon salt, divided
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon ground toasted cumin seeds, divided
- 2 cups pinto beans, cooked and drained
- 1/2 teaspoon chili powder
- Fresh ground pepper, to taste
- 8 corn tortillas, 6 inches in diameter
- 1/2 cup fresh cilantro leaves
- 1/2 cup red or green cabbage, shredded and chopped
- 8 teaspoons queso fresco or feta cheese, crumbled
How to Make It
Making the Salsa:
Boil a pot of water. Remove the husks from the tomatillos and rinse them. Cook them in the boiling water until they become soft; about 5 to 8 minutes. Drain them and set them aside.
Toast your garlic, jalapeno, and onion in a dry skillet over medium heat, turning as needed to brown. They should become fragrant and soft; about 5 to 7 minutes.
When the garlic is cool enough to handle, peel the garlic. Remove the stem and seeds from the jalapeno. Mix the tomatillos, garlic, onion, jalapeno, and avocado in a food processor until smooth. Add cilantro, salt, and pepper, and then set aside.
Making the Tacos:
Preheat your oven to 400 degrees Fahrenheit.
Put squash into a bowl. Cut the chilies into small pieces and add them to the squash. Add oil, garlic, 1/2 teaspoon of oregano, 1/4 teaspoon salt, and whole cumin seeds. Toss until squash is coated. Spread onto a baking sheet in a single layer. Bake until the squash becomes soft and slightly brown; about 20 to 25 minutes. Peel and chop the garlic when cool enough to touch; stir into the squash.
Combine bean in a small saucepan with remaining oregano, salt, ground cumin, chili powder, and pepper. Heat on medium low for around 10 minutes or until warm.
Warm the tortillas one at a time in a dry cast iron skillet over medium heat. They will become soft and pliable. As you remove each warm tortilla, keep them warm in a clean towel. Spoon 1/4 cup of the warm beans into a tortilla, top with roasted squash and add cabbage, cilantro, salsa, and cheese. Repeat for other tacos.
Mexican food is one of the most healthy cuisines in the world. Eat Mexican foods a couple times per week and you will be surprised how healthy you become. Try some delicious Cinco de Mayo food to start; celebrate the new healthy lifestyle you have chosen as well as Mexican culture.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
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