How To make Mexicali Franks
2 tb Salad oil
1 lb Frankfurters, quartered
-lengthwise 1 md Onion, chopped
1 lg Clove gaerlic, crushed
1 cn Whole tomatoes (1 pound)
1 cn Pinto beans (15 ounces)
1 c Chunky salsa
2/3 c Uncooked long-grain rice
2 ts Chili powder
1 c Shredded Monterey Jack
-cheese with jalapeno peppers (4 ounces) Fresh coriander (cilanto) leaves In a large skillet, heat oil over medium-high heat. Add the frankfurters; saute until browned. With a slotted spoon, remove from pan and place on one side of serving dish. Keep warm. To drippings in skillet, add onion and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon rice mixture next to frankfurters on platter. Sprinkle cheese over rice. Garnish with cilantro leaves. Makes 6 servings. [ McCALL'S; January 1990 ]
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The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
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Breakfast In Mexicali, Food Prepared By Jesse Leon
We are at home in Mexicali, with my wife Letty's lifelong friend, preparing us a homemade breakfast. We are the home where my wife grew up, and where our son Manuel lives now.
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Munchies: Mexicali Taco & Co.
For the second ever Munchies episode shot in LA we chose the gentlemen from Mexicali Taco & Co., Esdras Ochoa and Javier Fragrosso. We wanted to do an episode on Mexicali because we stopped there after a shoot a few months back and were blown away by how good the food was without a whiff of pretension. Take one bite of their shrimp tacos or the carne asada Vampiro and you are transported to a new level of tacqueria consciousness where there is no going back to greasy meat and subpar tortillas.
The Mexicali crew decided to take us on a wildly varied food tour around LA. The first stop was supposed to be at Daily Dose Cafe, they were closed, so we just headed to the Park's Finest. We have never filmed at a Filipino restaurant before, let alone a Filipino BBQ spot. Johnny, the owner, tried to do us in by unloading every imaginable dish, with highlights being the BBQ tritip with horseradish cream sauce and the traditional coconut beef. After saying our goodbyes we headed west to Beverly Hills to the country's only kosher Mexican restaurant owned by the country's only hockey-playing Japanese-Mexican gourmet chef, Katsuji Tanabe. Here we had carnita tacos, the McKosher burger, and fried chicken and waffles. Chef Tanabe braises beef in duck fat to mimic the taste and texture of pork, which gives his clientele an idea of the flavor profile of the original dish. These guys were is such a serious food coma when we got back to Mexicali, that it took all they had to whip up more food and eat it for our greedy camera. Enjoy!
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