In Texas they have a thing called a Texadelphia cheese steak place.
NOT a fan of it.

I can get authentic Mediterranean food including gyros and shawarmas in and around Austin because it is a melting pot of people from everywhere.
Al pastor is a dish made around here and in Mexico the same way brought over to Mexico from Lebanese immigrants.

Tostadas.
 

A man can only eat so many flour tacos.
Tonight I will be making tostadas with the fixings.
Including the........
Pico de gallo.
Oven baked corn tortillas.
Aged mozzarella cheese.
It has a sharper flavor than fresh, I aged it myself in a rather strange manner I wont get into but I ain't dead yet.;)
Homemade refried beans I made from mayocoba beans some time ago.
I froze some for the event.
Onions sour cream and lord only knows what.


.

Okay so I get side tracked and (WAY) over toasted the first batch of corn tortillas in the oven.

Played yard Frisbee with them. :))

Tostadas.
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Been forever since I had Mexican or Tex-Max food.
Decided to have deluxe Frito pie.
Homemade chili.
Chili cheese Frito's.
Easy Melt cheese.
Strong yellow onion chopped.
Fresh crushed garlic clove.
One fresh green and one red jalapeno chopped.
Fried flour tortilla strips.
One can re-fried beans.

I wont be going to bed hungry.

[QUOTE=roper2008;715401]Thanks Rajun. I haven't been to either one of those, and I've been here over 20 years
now. Is Louisiana your home state? I was born in New Orleans, but raised in Southern
Calfornia, so I have some Cajun Blood in me from my fathers side.

Worth, I remember passing through el paso on the way to California, late 80's. My
mother and I stopped at a Mexican restaurant off the 10 freeway. It was a Sunday
and lots of people at the restaurant. It was very cheap in price and the food was
delicious. The owners greeted you as you left. Very nice atmosphere. Everybody
was Mexican, including the owners. I blended right in because I'm half Honduran.:lol:[/QUOTE]


When I was a kid (about fifteen), I would drive all night with two friends after school finished on Friday afternoons. We drove through New Mexico from north to south arriving in El Paso about sun up. Our intent was always the same, park the car in El Paso and spend the weekend in Juarez. We always made time to eat one meal in a little family owned Mexican restaurant in El Paso. It was the original "Pancho's Mexican Buffet" which later became a large chain of restaurants in the south west. When you walked in the door of Pancho's, you paid $1.10 per person and you could then eat anything and drink anything they had. It was great, authentic Mexican food. We were always ready for school to start on Monday mornings, a little sleepy and a little hung over.

Chili is on the menu, two kinds rojo and verde.
Pork and beef.
Both cooked in dutch ovens.
The pork will be from the pork roast I am sick of eating.
The beef will be from what ever I find in the store.
Probably ground chuck or chuck roast what ever is cheaper.

The store was put of canned tomatillos so I was forced to buy fresh ones that cost less money.:evil:
Bought 1.39 pounds for $1.18.
Used every one of them.
I have 2.19 pounds of poblano peppers and a few fresh green jalapenos chopped up in the the chili too.
Plus one big strong cooking onion.
Garlic powder.
I teaspoon of red chili powder.
Half handful of cumin.
Mexican oregano about a tablespoons worth.
Plus the salt and black pepper that was on the roast which was cubed up fat and all.
4 cups of water.
The dutch oven is full to the brim and the house smells like heaven.

What is Mexican oregano?

[QUOTE=Nan_PA_6b;750838]What is Mexican oregano?[/QUOTE]
It isn't oregano but something like it.
Nor is real oregano a proper replacement for it.
I have tried and it just doesn't cut the mustard.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=28&cad=rja&uact=8&ved=2ahUKEwjC0KiM-aPmAhUMVa0KHQrtAMUQmhMwG3oECA0QAg&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FLippia_graveolens&usg=AOvVaw19AhwBhJwy1lcZsvbJdt_b[/url]

This has been on low slow cook all day.
Just had a bowl with melted cheese in it.
I added masa harnia to thicken and flavor.
Will go very well over tamales.
Not hot at all and I really dont care for hot chili.
That can come as my attitude and daily tastes desires.
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