landyacht318
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Mexican restaurant carrots
Up here, nob, a couple of my favorite Mexican food joints have the self serve carrots. They' are cut thinly lengthwise, are mixed with onions,
Jalapenos in some sort of brine with some green flecks thrown in for good measure.
I've seen and bought them in a can, but it was not nearly as good, and I forget what they are called.
How are these prepared?
What are they called?
Is the sodium off the charts, and are the carrots nutrients destroyed by whatever they sit in to make them soft?
I've got high blood pressure, and am fighting the belly growth, and I'm thinking this might be a good relatively healthy snack.
I tried a search, but gave up after 3 pages. If this has been discussed before, apologies.
Thanks.
[Edited on 10-2-2010 by landyacht318]
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sanquintinsince73
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Escabeche is correct....very high in sodium.
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landyacht318
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I googled it and it does not seem to be what I am thinking of. The stuff I got in a can was overwhelmingly salty and did seem more like a marinade.
Perhaps Restaurant was the incorrect term for where I find these. More like a Taco stand where you order your food take a couple steps away from the
register and there is a bucket or tray filled with cold carrots, onions, jalapenos and some green flecks. They are not overwhelmingly spicy or salty
depending on the batch.
This is the closest thing I've yet found.
http://mexicanfood.about.com/od/sidedishes/r/spicycarrots.ht...
Anybody ever eat at Juanita's in Leucadia?
Edit: This one looks real close too.
http://www.tastebook.com/recipes/837472-Pickled-Carrots-and-...
I've never noticed these SOB, was just wondering what they are called and how to prepare them.
Thanks for the replies.
I guess I should have looked a little harder before asking.
[Edited on 10-2-2010 by landyacht318]
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capt. mike
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Guy Fieri made some on Big Bite this week.
easy.
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Keri
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Juanitas is the best. You can make the carrots yourself. The "brine' is just vinegar and a touch of water.I was taught to make it with cane vinegar,
its a lighter vinegar. Just lightly saute your carrots, a few jalapenos and a bit of onions. The green flecks are oregano. Ask at juanita's when they
are not busy, someone there will tell you how.k
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Keri
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http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-ja... Here is Guy's recipe. k
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jeffg
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http://forums.bajanomad.com/viewthread.php?tid=39478#pid4554...
This recipe was posted on the board about a year ago, it's really good. I add a couple of habaneros to give it a bit more heat.
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durrelllrobert
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| Quote: | Originally posted by jeffg
I add a couple of habaneros to give it a bit more heat. |
the Canadian wimps (at least those of Ukrainian
decent) make tons of it every year but leave out the onions, peppers and green specs.
Bob Durrell
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Woooosh
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| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by jeffg
I add a couple of habaneros to give it a bit more heat. |
the Canadian wimps (at least those of Ukrainian
decent) make tons of it every year but leave out the onions, peppers and green specs. |
Hey! Most of my genes are from the Ukraine! LOL Most tacos shops (anything with a "to's" in it) in San Diego have these in plastic baggies for 25
cents. You can usually see plastic "bus tubs" of them in the refers- waiting to be portioned out. They are def more carrot than anything else and
they slice the few jalapeños and onions I get in the bags thinly. The ones in the can def aren't the same. The recipes I see posted are close- but
not "it" for San Diego-style anyway.
Some day I will spend more time at my favorite shop and ask them to show me how they make them. That requires me to get out of the car though... LOL.
I'll ask them to show me how to make the carrots and how they get the meat for the San Diego-style carne asada burritos to come out the tender way it
does. I can never get that right.
[Edited on 10-2-2010 by Woooosh]
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desertcpl
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I really dont care for the sugar part
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Mexitron
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Juanita's is the best!!! Thanks for the tips on making the zanahorias---I've gotten close but haven't tried the cane vinegar.
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landyacht318
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Juanita's is excellent, but occasionally have an off day, if Fernando is off. I have a couple Mexican friends up here who recommended another place
to me.
On Encinitas bvld, 1 block east of El Camino Real . Mexico Viejo. On the south side next to the dairy queen. I'm usually the only gringo in there.
I do not like their carrots as much as Juanita's, but their Carne Asada burrito sets a new standard. The prices are within 5%. They have 6 different
self serve salsa's and offer cucumbers next to the carrots too. I'm salivating thinking of it.
Thanks for the recipe's and input.
Zanahorias. Thanks!
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David K
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Mexitron, is that the Juanitas here in San Diego County or where you're at in Texas?
When working in Rancho Santa Fe, Olivenhein or back side of Encinitas, we have eaten at Mexico Viejo often... they used to be further east near the
entrance to Rancho Santa Fe.
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Mexitron
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David---Juanita's in Encinitas of course! Mexican food in Texas...well, TexMex is something of a letdown...CA rocks for Mexican food. Thanks for the
tip on Mexico Viejo--always willing to take it up another notch!
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Gypsy Jan
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Simple Magical Food
Escabeche is a Mexican treasure of a recipe that varies from region-to-region and from the magical hands of one abuelita to another.
It is the ultimate refutation of the corporate monolith philosophy of dumbing down and sterilizing the flavors of food.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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tripledigitken
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| Quote: | Originally posted by landyacht318
I googled it and it does not seem to be what I am thinking of. The stuff I got in a can was overwhelmingly salty and did seem more like a marinade.
Perhaps Restaurant was the incorrect term for where I find these. More like a Taco stand where you order your food take a couple steps away from the
register and there is a bucket or tray filled with cold carrots, onions, jalapenos and some green flecks. They are not overwhelmingly spicy or salty
depending on the batch.
This is the closest thing I've yet found.
http://mexicanfood.about.com/od/sidedishes/r/spicycarrots.ht...
Anybody ever eat at Juanita's in Leucadia?
Edit: This one looks real close too.
http://www.tastebook.com/recipes/837472-Pickled-Carrots-and-...
I've never noticed these SOB, was just wondering what they are called and how to prepare them.
Thanks for the replies.
I guess I should have looked a little harder before asking.
[Edited on 10-2-2010 by landyacht318] |
I prepared the first recipe here. With some modifications it will come very close to "taco stand" carrots. I reduced the vinegar to water after
tasting it to 1/3 vinegar to 2/3's water. I also lengthened the cooking time by 5 minutes after tasting. I don't like them real crunchy. After
overnight in the fridge the vinegar was perfect, and heat from the jalapenos was right, but the cooking time wasn't enough. I will simmer them longer
than the recipe time, they didn't soften while in the refrigerator. They need to be just the right doneness when you turn the heat off.
Thanks for posting.
I used plain white vinegar, by the way.
Ken
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desertcpl
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Escabeche
We just found this recipe really looks delicious, we will be doing this real soon
http://simplyrecipes.com/recipes/pickled_jalapenos_escabeche...
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AmoPescar
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FOUND THIS RECIPE ON GOOGLE...
...typed in SPICY MEXICAN CARROTS
Sounds really great and VERY easy! Got good reviews from those who tried them. I like the addition of RADISHES which is also one of my favorite sides
in Taco shops. I'm going to give them a try for sure!
http://freshcatering.blogspot.com/2006/06/mexican-style-pick...
Miguelamo  
 
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