Longing for Mexican? Torture yourself here. (SoCal/OC peeps will weep)

This blog will kill you. It will make you want to gash your eyes out to stop the weeping. Your heart will catch in your throat. Your stomach will want to kill you, for taking you to this Mexicanforsaken place. Be warned. This site has graphic content of a culinary nature. It may be upsetting to homesick viewers. Use at your own discretion.

http://ocmexfood.blogspot.com/

I have to say, and don't kill me Stella Marie, but I didn't see anything there I couldn't already make. Mind you I KNOW there are thousands of Mexican restaurants in the US that I would die if I remembered but I guess I've been lucky in my remake of anything Mexican that I miss. I did see some enchaladas on there that did make my mouth water. I think I'll make Mexican food tomorrow. 

I see the blog has already worked its charms on you mwhaha. You must show us your food porn tomorrow then!!

  haha it has. Will do! *hopes she can live up to the hype she's created*

Yes, we'll be waiting with the (virtual) knives (and forks!) out!!

I miss the spicy white cheese dip served at Mexican restaurants.  I know it's mixing Monterey Jack (which I can find) and sour cream, but I can't seem to get the chiles part right.  What kind of chiles?  What else?  I've tried so many times but it never tastes the same.

Is it Monterrey Jack, or Mexican soft white cheese? You know, the crumbly kind that looks like Feta? That could be the problem? I have never, ever seen it in this neck of the woods. I can't even remember what it is called, but lord I remember how it tastes....

Another ex pat I've met in Bristol from NoCal and I (did a four year stint in SoCal) had a moment today where we longed for Mexican food. Proper Mexican food properly, although I think we were both ready to settle for Chipotle or La Salsa

I was happy to see it was mostly chains that the guy had gone to. If it had been the special little places I love, it would have upset me. (I did take some comfort in the photos.)

I might do something Mexican tonight, too, now.

Oh gawd!  WHY did I look at this!  :\\\'(

I wanna go to San Antonio NOW.

You *were* warned. This material is highly dangerous. People of a foodtastic dispostion should take care and not view it without some sort of supervision or access to Doritos lightly salted tortilla chips and some avocados to tide them over until their emergency food parcel including chiplotes, green chiles, masa harina, assorted Las Palmas, Hatch, El Pato or [insert brand name here] (or even Taco Bell) tins, bottles and packets arrives.

It can be painful.

This Flickr group is for those into hardcore food porn: http://www.flickr.com/groups/mexicanfood/pool/

Rated Dos Equis XX.

Is it Monterrey Jack, or Mexican soft white cheese? You know, the crumbly kind that looks like Feta? That could be the problem? I have never, ever seen it in this neck of the woods. I can't even remember what it is called, but lord I remember how it tastes....

I think you can be flexible with exactly which white cheese you use.  When I heat the Monterey Jack with sour cream over my makeshift double boiler, it certainly looks and feels right.  It's just the spicy element that I'm missing somehow.  I've used jalapenos and the green chiles you can buy. 

Back in the US, I tried it with Asadero, which I think is supposed to be more authentic, but that tastes just like Monterey Jack to me.

One suggestion for easy mexican enchiladas is to use the enchilada kits sold at Tesco or Asda to season/cook your meat (I use chicken.)  I think make my own Asado sauce by heating Cream of Tomato soup from a can, with jalapenos, black pepper to taste, a little fresh garlic, and some diced onions.  Once the onions have cooked, I dip my tortilla in the sauce to moisten, roll up my enchilada using my chicken filling w/cheddar cheese.  I arrange my enchiladas in a neat little row.  Pour the rest of the Asado sauce on .  Pour on the "white cheese sauce" (mentioned above) and then bake until I think it's done.  It really does taste like something you'd order at a restaurant, and it satisfies my craving as much as it will ever be satisfied in this neck of the woods.

So I made chicken chimichangas today. I didn't take a picture because I can't find my camera. They were excellent. It reminded me of home and it was really worth the effort. Now to make enchiladas

Is it Monterrey Jack, or Mexican soft white cheese? You know, the crumbly kind that looks like Feta? That could be the problem? I have never, ever seen it in this neck of the woods. I can't even remember what it is called, but lord I remember how it tastes....

I think you mean cotija. Not soft, really -- more hard but extremely crumbly. Usually it's served as a topping, not shredded but in super-tiny crumbles, especially on enchiladas.

I'm hard at work searching for it.