Tag Archive for: Mexican

Mejico, Sydney

17 Jul
July 17, 2013

I am a massive fan of mushrooms and they are a staple in my kitchen.  When I was approached to be one the official Mushroom Mania bloggers for 2013, saying yes was a no brainer.

What is Mushroom Mania I hear you ask.  Each July the Australian Mushroom Growers ask a few bloggers from around Australia to seek out delicious mushroom dishes from local restaurants and cafes.   This is in conjunction with a great competition they have running for the general public too, but more about that at the end of the post.

Why am I am fan of mushrooms?  Mushrooms are one of nature’s pure and natural superfoods.  They are high in flavour and low in kilojoules, that fact alone wins me over hands down.  They contain Vitamins B, B12 and D, as well as antioxidants.  The Power of Mushroom website will give you the complete rundown of why this superfood is super for you.

As mushies are something we eat at home regularly, I don’t necessarily order them when eating out.  Well actually, as I think about it now, I do.  Breakfasts and brunches are a must with a side of mushrooms.  If I order a pizza, it always has mushrooms on it, always!.  Eating at the local Chinese, there is always a stir fried vegetable dish ordered that is generous with mushrooms.   I suppose I just don’t actively think about ordering them, they are ordered naturally.

It was quite interesting when I started to seek out places to eat that make mushrooms the king of the dish.  When you have a good look, there are amazing mushroom dishes all over Sydney.

I had been wanting to try Mejico since it opened, and Josh happily chose it as the destination for the family dinner to celebrate his turning 21. Read more →


Dawgs 101 & Chipotle Mayonnaise Recipe

09 Mar
March 9, 2012

The boys are in love with the hot dogs that you can get at El Loco.  Actually most people I know that have tried their hot dogs love them.  I decided to re-create them at home.  Not completely the same but they are really tasty and extremely easy to make. Read more →

Green Chile Chicken Tamales

16 Jan
January 16, 2012

Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

Firstly I need to apologise to Maranda, I made a massive mess of this challenge.  Hopefully my epic fail  wont set my standard for the rest of the Daring Kitchen, Daring Cooks’ Challenges this year.

When I first read the challenge I was really excited.  I love Mexican food and I have been playing around with it a bit of late.  The other bonus was that I had most of the ingredients, no specialty shopping needed.  This was an added bonus as we had just returned back from holidays.

I actually have never come across a tamale in Sydney.  I am sure you must be able to find them somewhere?  (quick net search says Bodega & Flying Fajita Sisters?)  They don’t grace your typical Mexican restaurant here.

What exactly is a tamale?  Everyone has heard of the expression ‘hot tamale’.  I had heard of them, seen them on cooking travel shows, but never eaten one.  Tamales are a traditional Latin American dish, made with a masa dough.  They can be filled with meats, cheese, fruits, vegetables anything basically.  Wrapped in corn husks, they are then steamed or boiled.

I mentioned earlier that I made a bit of a mess of this challenge.  Where did I go wrong?  I had blue masa mix (blue corn tortilla mix) in the cupboard and decided to use that.  May have not been a clever idea as the recipe used masa harina which is a yellow corn tortilla mix. Read more →

Dan Hong’s El Loco Mexican Cantina

15 Nov
November 15, 2011

I really do think that everything Dan Hong touches turns to gold.  You could say he has the Midas touch when it comes to restaurants and food.  I really enjoy Lotus, not yet visited Ms G’s, but it is on my “to do soon” list.

I have been to El Loco now quite a few times.  I like it so much I even became a member.  Well, that was a bit of an accident actually.  I subscribed to their newsletter and when they opened doors I received an invitation to become one.  Nothing special anyone can, and it entitles you to a groovy key ring that you flash to purchase the member’s only Dang Hong special burger and half price margaritas on a Thursday. Read more →

New Mad Mex on George St Sydney & VIP Party

08 Sep
September 8, 2011

The 12th and newest restaurant in the Mad Mex franchise opens today.  A great location on George Street opposite Central Station in Sydney.  It should prove to be very popular with the local backpackers, UTS and Sydney TAFE students.

When I received the invitation a few weeks ago to attend the VIP opening party, it was pretty much a no brainer on us going.  Josh was keen and eager, especially after his victory over the 1Kg Mad Mex burrito challenge a few months ago. Read more →

Mad Mex 1Kg burrito challenge aka Rumble Down Under!

10 Aug
August 10, 2011

During May, Mad Mex held a challenge that I just couldn’t ignore, Man Vs Burrito, I am Josh Vs Food after all.  They put the challenge out to any amigo willing to accept the stomach defying attempt to eat a 1Kg burrito.  If you succeeded you claimed yourself a limited edition tee shirt.

Mad Mex compared the challenge with the Battle of Puebla.  This was when the Mexican army won an unlikely victory over the French.  They were outnumbered two to one, just as my challenge burrito was twice the size of the delicious standard ones on their menu.  The challenge was held during May and in line with the Cinco de Mayo celebrations that commemorate the Battle of Puebla.

I discovered two things about myself during this challenge; Read more →

Daring Cooks Challenge, May – Stacked Green Chile & Grilled Chicken Enchilada

18 May
May 18, 2010

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
This was an awesome challenge that I was really looking forward to.  The whole tribe really enjoys enchiladas and I had never made my own sauce before.  Ended up with more than needed so the remains have been frozen for another day, lets see how it does when defrosted.  Did have visions of making my own tortillas but again time was not my friend.

I decided to not use grilled chicken in my enchilada stacks but the chicken that I used to make my stock for the green chilli sauce.

I really didn’t like the idea of just using grilled chicken or to be honest the poached chicken from my stock by itself, I wanted something with flavour to compliment the chilli sauce, tortillas and cheese.
For my chicken mixture I didn’t follow a recipe but went by my taste buds. I shredded the poached chicken from my stock making, added a tin of diced tomatoes, finely diced onion, garlic, chicken stock, salt, paprika, cumin, cinnamon, fresh coriander to taste.  This was simmered until it was a thick consistency that would sit in the tortilla stack without running out. Read more →