G Wiv wrote:G Wiv wrote:An unsatisfying lunch within sight of Red Hot Ranch and short drive to California or Ashland Carniceria Guanajuato
I remedied this today with a terrific three taco lunch at Carniceria Guanajuato/California. For those who have not been Carniceria Guanajuato, both Ashland and California, are full service Mexican grocery stores with in-house taquerias.
Carniceria Guanajuato , Count me a Fan!
Carniceria Guanajuato
3140 N California Av
Chicago, IL 60618
773-267-7739
ronnie_suburban wrote:This has been a personal favorite of mine ever since I moved to the neighborhood a couple of years ago. I especially love the al pastor and carne asada, though the lengua and chorizo are both great, too. And I love that salsa.
Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.
Also, any idea where the owners might be from in Guanajuato?
stevez wrote:Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.
Also, any idea where the owners might be from in Guanajuato?
Tacos Mineros sound an awful lot like empanadas. Are they different in some way?
Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.
stevez wrote:Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.
Also, any idea where the owners might be from in Guanajuato?
Tacos Mineros sound an awful lot like empanadas. Are they different in some way?
stevez wrote:Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.
Also, any idea where the owners might be from in Guanajuato?
Tacos Mineros sound an awful lot like empanadas. Are they different in some way?
Delicious and Huge!ronnie_suburban wrote:chile relleno tacos were spectacular. Tender, lightly battered poblanos with just a wee bit of heat, filled with warm, gooey cheese. Nice soft corn tortillas, too. Heavenly.
G Wiv wrote:Delicious and Huge!ronnie_suburban wrote:chile relleno tacos were spectacular. Tender, lightly battered poblanos with just a wee bit of heat, filled with warm, gooey cheese. Nice soft corn tortillas, too. Heavenly.
ronnie_suburban wrote:G Wiv wrote:Delicious and Huge!ronnie_suburban wrote:chile relleno tacos were spectacular. Tender, lightly battered poblanos with just a wee bit of heat, filled with warm, gooey cheese. Nice soft corn tortillas, too. Heavenly.
Yes, you're right. They were quite large. I guess because they can't really be smaller than the size of a whole poblano+. Very nice.
=R=
JoelF wrote:I've had steak-and-chile-relleno burritos at El Fast Burrito in Des Plaines and they're definitely chopped large there.
ronnie_suburban wrote:JoelF wrote:I've had steak-and-chile-relleno burritos at El Fast Burrito in Des Plaines and they're definitely chopped large there.
It's too bad that such a straightforward dish with a self-contained description in its name can somehow be morphed into something else. The beauty and satisfaction of relleno is pretty clear. Happily, there are still many places that serve them properly.
=R=
JoelF wrote:ronnie_suburban wrote:JoelF wrote:I've had steak-and-chile-relleno burritos at El Fast Burrito in Des Plaines and they're definitely chopped large there.
It's too bad that such a straightforward dish with a self-contained description in its name can somehow be morphed into something else. The beauty and satisfaction of relleno is pretty clear. Happily, there are still many places that serve them properly.
=R=
Frankly, I'd be pleased just to have rajas and melty cheese in a taco or burrito, but you're right the fried, battered, and sauced chile relleno is definitely lost.
G Wiv wrote:My Carniceria Guanajuato #3 chile relleno taco picture, third post in this thread, appears butterflied stuffed, battered, fried, delicious and huge. I am now officially craving chile relleno.
MarlaCollins'Husband wrote:A mixed bag at my maiden voyage to Carniceria Guanajuato. Massive in size and fried to order, the chile relleno was great. The carne asada taco, on the other hand, suffered from meat that was way too chewy
The last time I was there, a chicken burrito [+ free can of soda] was on special. It was OK.MarlaCollins'Husband wrote: A mixed bag at my maiden voyage to Carniceria Guanajuato. Massive in size and fried to order, the chile relleno was great. The carne asada taco, on the other hand, suffered from meat that was way too chewy (though I appreciated the quantity of steak and the flavor).
I'm sure I'll be back. The convenience of bringing these tacos to The Beer Temple across the street would be enough of a reason even without the greatness of the relleno and the promise of the asada.