Cheese Enchiladas

[Cajun 11705]

Garcia’s in Pearsall.  As good as they get…

Edited May 31, 2022 by Cajun

[Cajun 11705]

Ray’s Drive-In in SA also don’t suck…

[Cajun 11705]

Taco Ole in pinche Edinburg…

 

[Cajun 11705]

My cardiologist just called and ordered me to stop posting.  So, here’s some lighter, more heart-healthy fare I had at Taco House last week to calm his shit down…

[Texzilla58 4733]

My cardiologist just called and ordered me to stop posting.  So, here’s some lighter, more heart-healthy fare I had at Taco House last week to calm his shit down…

Doesn’t you cardi guy realize lard is a natural ingredient? And I see salad on most of those plates. You’re a health nut looks like to me.

[Cajun 11705]

@Texzilla58I know, right?

I said the same thing but he’s a thick headed cabron.

[Texzilla58 4733]

[mention=6972]Texzilla58[/mention]I know, right?
I said the same thing but he’s a thick headed cabron.

It doesn’t fucking matter. It’s all about your genes.

[Cajun 11705]

9 minutes ago, Texzilla58 said:

It doesn’t fucking matter. It’s all about your genes.

Well, then I’m golden because I only wear…

[utee94 15811]

[salonghorn 204]

13 hours ago, Cajun said:

My cardiologist just called and ordered me to stop posting.  So, here’s some lighter, more heart-healthy fare I had at Taco House last week to calm his shit down…

Tex-Mex may not be good for the cardio parts of the body. But it is the golden currency of heaven above. Given to us by God above so that our souls and mental health may be nourished so that happiness may be in our lives forever. Even though our lives may be shorter due to all the enchiladas we eat. 

[Texzilla58 4733]

Tex-Mex may not be good for the cardio parts of the body. But it is the golden currency of heaven above. Given to us by God above so that our souls and mental health may be nourished so that happiness may be in our lives forever. Even though our lives may be shorter due to all the enchiladas we eat. 

God would not make something for us if it were bad for us. It’s only bad if humans fuck with TexMex, like making salmon enchiladas or using flour tortillas like up north.

[Cajun 11705]

13 minutes ago, Texzilla58 said:

like making salmon enchiladas or using flour tortillas like up north.

 

[HouTex 1866]

16 hours ago, Texzilla58 said:

It doesn’t fucking matter. It’s all about your genes.

Dr. Denton Cooley would often say that except for smoking, it’s all about your genes.  Smoking will kill you.  

[ztejas 43418]

3 hours ago, Texzilla58 said:

God would not make something for us if it were bad for us. It’s only bad if humans fuck with TexMex, like making salmon enchiladas or using flour tortillas like up north.

Don't get me started on olives. 

[SWCFROG 39]

This is so much better than BBW Cowfucker thread.  I can still rub one out and not have the Catholic guilt of porn.  Please carry on.

 

SWCFROG

[thunderlounge 7816]

Say 10 hail Marys and head to xhamster. You’re welcome, my son. 

[MalibuSheriff 1090]

Work trip back to Austin this week and a plate of Freida’s Enchiladas at the Chili Parlor:

Probably my fav enchilada plate in Austin in the post Dart Bowl era.

You shouldn’t pass up Pepe’s Nachitos either - about as old school as you can get.  Serranos are so damn delicious.

This is the way.

[Texzilla58 4733]

Work trip back to Austin this week and a plate of Freida’s Enchiladas at the Chili Parlor:

Probably my fav enchilada plate in Austin in the post Dart Bowl era.
You shouldn’t pass up Pepe’s Nachitos either - about as old school as you can get.  Serranos are so damn delicious.

This is the way.

These are iconic photos, the type I would stare at and hunger when I lived in shitholes like Portland.

Question: what x chili did you specify for your enchiladas? This is a rare option but it’s at the chili parlor.

The naoch are properly made in the proper individual construction. Ballpark stacked mess nachos are heresy, except in their proper ecosystem.

[MalibuSheriff 1090]

14 minutes ago, Texzilla58 said:

These are iconic photos, the type I would stare at and hunger when I lived in shitholes like Portland.

Question: what x chili did you specify for your enchiladas? This is a rare option but it’s at the chili parlor.

The naoch are properly made in the proper individual construction. Ballpark stacked mess nachos are heresy, except in their proper ecosystem.

I got the XX chili for this plate.

I’m in complete agreement on the individual nacho construction method as vastly superior to piled mess nachos so commonly seen today.  Take note on the above young padawans…

[utee94 15811]

I call 'em "Pile o' crap nachos" and they suck.

Ballpark nachos are something else entirely.  I refer to those as "chips and queso" except when I'm actually ordering them at the ballpark.

[Texzilla58 4733]

I call 'em "Pile o' crap nachos" and they suck.
Ballpark nachos are something else entirely.  I refer to those as "chips and queso" except when I'm actually ordering them at the ballpark.

I use the term stacked and ballpark interchangeably and to your point it is wrong. Most game nachos are as you say, chips with a side of queso. I hate the piled nachos.

[elfenix 34230]

the giant pile of chips with everything on top so you're left with a pile of broken chips with nearly no toppings once you're about halfway through are wrong.  all other naoch are right. 

[Wally Pryor 5261]

2 hours ago, MalibuSheriff said:

Work trip back to Austin this week and a plate of Freida’s Enchiladas at the Chili Parlor:

Probably my fav enchilada plate in Austin in the post Dart Bowl era.

You shouldn’t pass up Pepe’s Nachitos either - about as old school as you can get.  Serranos are so damn delicious.

This is the way.

winner all around....especially the raw japs on those nachos and not the pickled nonsense.

[Wild Bill 324]

On 4/10/2022 at 9:25 PM, Texzilla58 said:

Tortillas for enchiladas need the opening of flavor from a quick dip in hot oil, besides adding pliability.

Back in the day lots of TexMex joints didnt just bring chips and hot sauce, but also hot steamed corn tortillas and pats of butter, often with a bowl of escabishe, pickled jalapeños slices, carrots, and onions.

Sounds like you've been to Lavios mexican Restaurant in Brownsville.

[deadshank 24652]

On 4/10/2022 at 9:25 PM, Texzilla58 said:

Tortillas for enchiladas need the opening of flavor from a quick dip in hot oil, besides adding pliability.

Back in the day lots of TexMex joints didnt just bring chips and hot sauce, but also hot steamed corn tortillas and pats of butter, often with a bowl of escabishe, pickled jalapeños slices, carrots, and onions.

Sounds like you been going to Don Carlos or Pulido’s in Arlington.  

[ztejas 43418]

On 6/30/2022 at 2:22 PM, Wally Pryor said:

winner all around....especially the raw japs on those nachos and not the pickled nonsense.

Ain't nothing wrong with pickled japs. 

[Texzilla58 4733]

Ain't nothing wrong with pickled japs. 

There is a place for them. Unfortunately too often they are put where they don’t belong. There are places in this country where a jar of pickled Old El Paso’s are all that exist i that part of the world.

[jimmyjazz 45898]

On 6/30/2022 at 2:20 PM, elfenix said:

the giant pile of chips with everything on top so you're left with a pile of broken chips with nearly no toppings once you're about halfway through are wrong.  all other naoch are right. 

But that's the wrong way to build a pile o'naoch.  You have to layer them, with total ingredient consistency, bottom to top.  Then they're great, because more naoch than one layer.

[Covri 6247]

These tostada lovers keep taking about a pile of toppings on a pile of chips, that’s not now real nachos are done. Nachos are layered and chips touch and all have some part of toppings and/or fold over to make a nacho sandwich. Single serve bites are the dinosaur chicken nuggets of nachos and only girly men or kids would choose them.

These same people probably complain their frozen margaritas are too strong.

 

 

 

[Covri 6247]

The Venn diagram of people that like individual nachos over real nachos, probably also prefer chicken tenders over real fried chicken on the bone 100% of the time.

[elfenix 34230]

1 hour ago, jimmyjazz said:

But that's the wrong way to build a pile o'naoch.  You have to layer them, with total ingredient consistency, bottom to top.  Then they're great, because more naoch than one layer.

yes it's the wrong way and it's also the way a lot of restaurants do it. 

[Texzilla58 4733]

These tostada lovers keep taking about a pile of toppings on a pile of chips, that’s not now real nachos are done. Nachos are layered and chips touch and all have some part of toppings and/or fold over to make a nacho sandwich. Single serve bites are the dinosaur chicken nuggets of nachos and only girly men or kids would choose them.
These same people probably complain their frozen margaritas are too strong.
 
 
 

You must like getting your nachos at Fridays when they have 2 for 1 strawberry daiquiris. What you’re describing is a fucking mess, not nachos.

[TheStoicPaisano 9922]

Or how Taco Bell does it…

 

[Anastasis 23469]

Pile of fajita nachos at this place in canyon, recharging after hiking palo duro. 

Despite the optical offense of having some naked chips visible from the side, the selection of ingredients and the amount of toppings provides for a pleasant and no chip left behind nacho experience. Note the use of a queso cheese to penetrate and mind the gaps, as well as a secondary cheese to bind and to vary the cheese structure. I think that a queso style cheese is really important with this style and that there should be some pooling of the cheese after filtering through the chip mass, ensuring a thin layer of queso on the plate to use with any stray chips. 

 

 

[utee94 15811]

Pile o'crap nachos, negged.

[Doug E. Fresh 452]

I never knew nachos were so divisive. I prefer the individual but wouldn’t say no to a good pile done well.

[4th&Five 41525]

10 minutes ago, Doug E. Fresh said:

I never knew nachos were so divisive. I prefer the individual but wouldn’t say no to a good pile done well.

[CooterBrown 18006]

I never knew nachos were so divisive. I prefer the individual but wouldn’t say no to a good pile done well.

So you prefer chalupas to nachos. That’s fine.

[Doug E. Fresh 452]

49 minutes ago, CooterBrown said:

So you prefer chalupas to nachos. That’s fine.

Chalupa. Now you’re just talking stupid 

[utee94 15811]

I like chalupas.  Big chalupas.

[CoTex 1160]

This is like playing cards with my brothers kids or something.  I’m embarrassed that I have to spell all this out.

This works three ways.  THREE WAYS assholes.

1.  If you like the individual nacho bite approach, what you really like (but are  ignorant of) is a cooked chalupa cut into 4-6 pieces by a large knife.  I call these pieces “nachos” (each individually a “nacho”).  Build the chalupa, cook the chalupa, cut the chalupa.  Maybe sprinkle on some peppers or pico at the end.  Serve sour cream and guacamole on the side.  Somewhere there exists a man named Ignacio and this product is his original creation. 

2.  If you like the pile of chips with a pile of stuff on top of it, what you really like is a lazy chef who probably learned to cook in the navy or Waffle House.  It’s his (or her or they/them) “Mexican” twist on “shit on a shingle.”  Edible yes - even tasty, but pretty much a pain in the ass to eat as stated by previous posters.  Often times you get cold ass soggy chips on the bottom.  This person should stick to serving seven layer dip or queso with chips.  Maybe make a casserole.  Their product is not nachos.  It does share the same ingredients.

3.  Oklahomans and the slow witted who cant figure out number 1 so they take chips and create individual nachos, 1 at a time.  I applaud these people for aiming at excellence but ultimately they are ignorant and destined for failure and humiliation.

Now carry on.

[futureman 22453]

3 minutes ago, CoTex said:

This is like playing cards with my brothers kids or something.  I’m embarrassed that I have to spell all this out.

This works three ways.  THREE WAYS assholes.

1.  If you like the individual nacho bite approach, what you really like (but are  ignorant of) is a cooked chalupa cut into 4-6 pieces by a large knife.  I call these pieces “nachos” (each individually a “nacho”).  Build the chalupa, cook the chalupa, cut the chalupa.  Maybe sprinkle on some peppers or pico at the end.  Serve sour cream and guacamole on the side.  Somewhere there exists a man named Ignacio and this product is his original creation. 

2.  If you like the pile of chips with a pile of stuff on top of it, what you really like is a lazy chef who probably learned to cook in the navy or Waffle House.  It’s his (or her or they/them) “Mexican” twist on “shit on a shingle.”  Edible yes - even tasty, but pretty much a pain in the ass to eat as stated by previous posters.  Often times you get cold ass soggy chips on the bottom.  This person should stick to serving seven layer dip or queso with chips.  Maybe make a casserole.  Their product is not nachos.  It does share the same ingredients.

3.  Oklahomans and the slow witted who cant figure out number 1 so they take chips and create individual nachos, 1 at a time.  I applaud these people for aiming at excellence but ultimately they are ignorant and destined for failure and humiliation.

Now carry on.

you just said it was a pain in the ass to eat a delicious nacho pile.  you sound soft and are probably from california. 

[thunderlounge 7816]

17 minutes ago, CoTex said:

This is like playing cards with my brothers kids or something.  I’m embarrassed that I have to spell all this out.

This works three ways.  THREE WAYS assholes.

1.  If you like the individual nacho bite approach, what you really like (but are  ignorant of) is a cooked chalupa cut into 4-6 pieces by a large knife.  I call these pieces “nachos” (each individually a “nacho”).  Build the chalupa, cook the chalupa, cut the chalupa.  Maybe sprinkle on some peppers or pico at the end.  Serve sour cream and guacamole on the side.  Somewhere there exists a man named Ignacio and this product is his original creation. 

2.  If you like the pile of chips with a pile of stuff on top of it, what you really like is a lazy chef who probably learned to cook in the navy or Waffle House.  It’s his (or her or they/them) “Mexican” twist on “shit on a shingle.”  Edible yes - even tasty, but pretty much a pain in the ass to eat as stated by previous posters.  Often times you get cold ass soggy chips on the bottom.  This person should stick to serving seven layer dip or queso with chips.  Maybe make a casserole.  Their product is not nachos.  It does share the same ingredients.

3.  Oklahomans and the slow witted who cant figure out number 1 so they take chips and create individual nachos, 1 at a time.  I applaud these people for aiming at excellence but ultimately they are ignorant and destined for failure and humiliation.

Now carry on.

You dumb fuck. You put down a layer of chips, then toppings. Want more chips? Add another layer of chips, then toppings. 
 

Rinse, repeat as needed. Chalupa… jesus titty fucking christ on a bicycle. 

[CoTex 1160]

23 minutes ago, futureman said:

you just said it was a pain in the ass to eat a delicious nacho pile.  you sound soft and are probably from california. 

Well, maybe we’ll just have to agree to disagree but, I’ll leave you with this.

I’m on team Texas Chili Parlor and you’re on team TGIFridays.  When Guy Clark sings one day “Well I wish I was in Norman… at TGIFridays,”  I’ll briefly reconsider my position.
 

When that day arrives you’ll still be wrong.

[ztejas 43418]

Discussions like this are how people wind up writing manifestos and bombing courthouses. 

[futureman 22453]

1 minute ago, CoTex said:

Well, maybe we’ll just have to agree to disagree but, I’ll leave you with this.

I’m on team Texas Chili Parlor and you’re on team TGIFridays.  When Guy Clark sings one day “Well I wish I was in Norman… at TGIFridays,”  I’ll briefly reconsider my position.
 

When that day arrives you’ll still be wrong.

I’ve never set foot inside a tgifriday’s.  I’m team texas. sam houston and juan seguín are my teammates.  and we eat all nachos including nacho piles.  

[Brisketexan 105095]

Discussions like this are how people wind up writing manifestos and bombing courthouses. 

Yep, and meanwhile, the ghost of Ignacio Hernandez is sitting in a chair at El Moderno in Piedras, laughing at the stupid gringos arguing about how to make his invention.

[CoTex 1160]

11 minutes ago, Brisketexan said:

Yep, and meanwhile, the ghost of Ignacio Hernandez is sitting in a chair at El Moderno in Piedras, laughing at the stupid gringos arguing about how to make his invention.

Well that would truly be a metaphysical miracle, gringo, considering the fact that El Moderno has been closed for a decade.  
 

Like some weird twist on The Shining with Carta Blanca.

[Brisketexan 105095]

8 minutes ago, CoTex said:

Well that would truly be a metaphysical miracle, gringo, considering the fact that El Moderno has been closed for a decade.  
 

Like some weird twist on The Shining with Carta Blanca.

The business is long-closed.  The site for Ignacio to sit, sip a cerveza, and laugh at pedantic gringos will forever remain.  Oh, and my memory failed me -- last name was Anaya, not Hernandez.

Quote

He went into the kitchen, picked up tostados, grated some cheese on them -- Wisconsin cheese, the round one -- and put them under the salamander (a broiler that quickly browns foods). He pulled them out after a couple minutes, all melted, and put on a slice of jalapeno."

The name of the snack, Anaya Jr. says, came from Finan, who called the plate of cheese- and chili-topped chips Nacho's Especiales. The name was later shortened to simply "nachos."

 

[Walser 1109]

What are you guys up to?