Chocolate comes from Central America, and has been a part of Mexican cuisine since the beginning. Your confusion comes from the idea that chocolate has to be sweet. In Mexico, this isn't always the case. Chocolate there is often very bitter, and can even be spicy with added peppers. Mole is a very rich, savory sauce that includes cocoa powder, chiles, chicken broth, onion, garlic, raisins, cumin, thyme, allspice, cloves, cinnamon, and salt. It is NOT sweet. It has a complex and rich flavor that doesn't taste like anything else, a true Mexican creation!
lol yeah, America is a melting pot of cultures, which is my favorite part of the US and its food culture. I really like when Brits see the different influences around the nation that affected our cooking/dishes.
The reason the US has such good food is because people of the world immigrated here and brought with them family recipes and spices. Over the years we married and eventually all these family recipes and spices came together, creating Heaven on a plate.
As a former chef and chef instructor I can tell you that Mexican food and Tex-Mex food are two unique and separate cuisines. Yes they share some ingredients and the lines are sometimes blurred between the two. But similar as they may seem. There is a pretty wide range between the two cuisines. And Mexico itself is so varied in it's own regional Cusines that many people would never consider.
I call most Mexican food in America "Amexicana" because you can see how regional cuisines impacted the specific latino dishes from the countries and regions that made up the majority of the latino immigrants in that area. Like NY has a lot a of Puerto Rican influence. Lots of empanadas and sopapillas. Puerto Amexicana. And NY is such a melting pot in its own right that even in my smaller city (17k with a 130k metro population) we have an Asian and Mexican (Amexicana) fusion restaurant.
Mexico brought chocolate to the world. They domesticated the cacao bean 2,000 years ago and Mole is a spicy chocolate sauce that's really complex and delicious.
Just FYI: Nachos is a dish with chips covered in cheese and other ingredients. The chips themselves are just called tortilla chips. Also, store bought tortilla chips in a supposedly Mexican restaurant is a human rights violation.
I live in Tucson, AZ, just 60 miles from the Mexican border. We mostly get Sonoran style Mexican food here. Each state of Mexico has their own dishes/styles. Mexican food is so much more than tacos and nachos.
There is a old saying: The British empire made sure trade routes were open to most of the lands, but all the spices available to them they used very little for themselves. I agree, fresh baked goods are one of lifes true rewards.
Yep, and as he said, we judge the mexican or texmex places by their chips and salsa. queso and guac are almost always a charge, sometimes you get more than standard salsa but not often. There is a texmex chain called Chuy's that has a jalapeno ranch dip that is AMAZING.
The Hispanic woman that lived across the street from me when we both were raising our kids (her daughter was in the same class as my son and one of her granddaughters in my daughter's class), told me the difference this way....she said Mexican food from the interior used many spices but isn't spice or pepper hot. TexMex is pepper hot and mostly rooted in beef, Border Mex in New Mexico is beef and pork heavy, Arizona mostly pork based, and California seafood, fish, and then the land animal meats. The closer to the edges of Mexico the more pepper and spice heat. But that TexMex is probably the hottest over all.
@@AliKaiProject Thanks. She taught me quite a bit...even how to make tamales... And damn...I don't mind paying for them...that is a hot, tedious, day...
To get an idea of what a mole is like, you can add a bit of unsweeted cocoa powder to any chili you make. Cocoa powder is actually a secret ingredient in a lot of award-winning American chilis, as it provides this very deep, complex flavor with a hint of bitterness that pairs really nicely with tomato-based sauces.
Before Texas was a state, it was first a part of Mexico and then its own country. They have a long history of merging food traditions and creating new ones. Americanized Mexican food for us would be fast food places like Taco Bell.😊
How to Use 5 Types of Dried Chiles in Mole When making mole, you can pick and choose the types of chiles you use. The chiles you use in your homemade mole will determine your mole's spiciness, but chiles can also add fruity, floral, and smoky notes. 1. Ancho chiles: Ancho chile peppers are the dried version of poblano chiles that achieve a deep red color when fully ripened. Ancho chiles vary in spiciness, but they are generally mild to medium and have a light smoky flavor. 2. Mulato chiles: Like ancho chiles, mulato chiles are dried poblano peppers, but they’re harvested at a later date when the peppers have ripened to brownish color. When dried, they’re black, wrinkly, and flat. They have a mild spice accompanied by a smoky, sweet, chocolatey flavor. 3. Pasilla chiles: Pasillas are dried chilaca chiles. Pasilla translates to “little raisins.” True to their name, these peppers have a dark wrinkly skin, a deeply sweet dried-fruit flavor, and a heat that isn't overpowering. 4. Chipotle chiles: The dried form of the jalapeño pepper, chipotle chiles are spicier than the other dried chiles on this list. 5. Guajillo chiles: Guajillo chiles are the dried version of the mirasol chile-large thin chiles that have bright red skin and a mild kick, with some natural sweetness and a touch of earthy flavor. They are a little hotter than ancho, mulato, and pasilla chiles, but less hot than chipotles. 7 Types of Mole Moles can be categorized into seven types, of which there are many variations. 1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey. 2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa. 3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro. 4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness. 5. Mole coloradito is a red-brown mole thickened with mashed plantain. 6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple. 7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds). 7 Types of Mole Moles can be categorized into seven types, of which there are many variations. 1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey. 2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa. 3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro. 4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness. 5. Mole coloradito is a red-brown mole thickened with mashed plantain. 6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple. 7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds). 7 Types of Mole Moles can be categorized into seven types, of which there are many variations. 1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey. 2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa. 3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro. 4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness. 5. Mole coloradito is a red-brown mole thickened with mashed plantain. 6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple. 7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds). Classic Mexican Mole Poblano Recipe MAKES PREP TIME 30 min TOTAL TIME :1 hr 20 min, COOK TIME: 50 min Ingredients 20 mulato chiles, stems and seeds removed ¼ teaspoon cumin seeds ¼ teaspoon anise seeds 4 black peppercorns 3 allspice berries ½ teaspoon coriander seeds 1 cinnamon stick 3 whole cloves ¼ cup lard or olive oil 2 tablespoons sesame seeds 3 tablespoons raw pepitas (pumpkin seeds) ½ cup raisins 1 cup nuts, such as almonds, walnuts, peanuts, pecans, or hazelnuts (or a combination) 2 slices stale white bread, cubed 2 tomatoes, diced 1 ripe plantain, peeled and sliced 1 medium onion, peeled and diced 2 cloves garlic, smashed and peeled 4 ounces Mexican chocolate or other dark chocolate 6 cups chicken stock 1 . In a large skillet over medium heat, toast dried chiles. When the chiles have started to release their fragrance but before they start to char (about 1 minute per side), transfer the chiles to a large bowl. Add water to cover. Set chiles aside to soak. 2 In the still-hot skillet, toast spices until fragrant, about 1-2 minutes. Using a spice grinder or mortar and pestle, grind the toasted spices together into a fine powder. Transfer spice blend to a large bowl. 3 Add lard or olive oil to the skillet. Fry seeds, raisins, and nuts until fragrant, about 5 minutes, then transfer to the large bowl with the spices. Fry bread until golden, about 2 minutes, and transfer to the large bowl. Finally, fry tomatoes, plantain, onion, and garlic until soft and golden brown, about 6 minutes. Transfer to the large bowl. 4 In a small saucepan over low heat, melt chocolate with ¼ cup water. 5 Meanwhile, working in batches, blend solid ingredients with chicken stock in an approximate 1:1 ratio. When the consistency is smooth, transfer puree to a large stockpot. Continue blending until all of the toasted solid ingredients are blended. 6 Drain the soaking chiles and blend with remaining chicken stock. Add chile puree to the stock pot. Add melted chocolate to the stock pot and stir to combine. 7 Bring sauce to a simmer over medium heat and then reduce heat to low, maintaining a simmer until flavors have melded, about 20-30 minutes.
Mole is a savory, slightly smokey sauce comprised primarily of numerous blends of rehydrated sun dried chilies, garlic, cumin and a few other spices and cocoa powder that is blended together. Tasting the cocoa gives it a mellow chocolate flavor… but not sweet
Enjoyed your video!! This mole sauce at Eldorado Cafe is amazing. Basically a chocolate base with lots of spices, and it's a rich, sweet taste! And the yellow salsa they tried is called the Scorpion. I like spicy food but can only have about 2 or 3 chips with that Scorpion before it becomes overwhelming!! Anyway, Eldorado Cafe is a great restaurant!!
As an American married to a Brit for 40 years I'll happily acknowledge my love of British food classics, some of which I make at home with regularity. Mole is a Mexican savory (savoury) sauce that usually includes dark, unsweetened chocolate as one of its many ingredients. You can detect the chocolate, but it isn't sweet and doesn't dominate.
I doubt these chips were home made (it is possible, but not cost effective). They were fresh fried though. When I worked in restaurants that served chips, we had pallets of boxes of pre cut frozen uncooked chips. You had to take them apart and dump them in the frying pot. Fresh made or not, they are loads better than anything that is packaged and full of preservatives. These chips last 3 days (and will likely be stale long before that). They are delicious for 12 hours though, which is all that is necessary at a place like that.
99.9% of all "American food" are knockoffs of other countries dishes, and I believe the one thing that makes our food so good is the secret ingredients love and creativity.
Ok, just for your information, Texas is not exclusively a Southern state. Texas, like California belongs to more than one US regions...three in fact in the case of Texas. West Texas is part of the Desert Southwest. East Texas (Houston) is definitely part of the South, and the Texas Pan Handle, Northern Texas up by Amarillo, is part of the Prairie.
So many dishes originated as Tex Mex dishes like nachos. Tortilla chips were of course Mexican, but Tex Mex made nachos, the rest is history. Also chimichangas, fajitas, hard shell tacos, etc are all Tex Mex.
Chimichanga was first served in Arizona. So not a TexMex dish. Two places in Arizona that claim it. One in Tucson and another in Phoenix. From Arizona.
Chocolate is an ingredient in a mole sauce. Chocolate is a commonly used ingredient in Central American cuisine. It is not only used in desserts but in savory dishes. There are different regions in Southwest USA, Mexico, and Central America that use Chocolate in various ways. A popular dish is Chicken Mole and Oaxacan Pork Mole Negro. There are several individual Oaxacan Indigenous groups, and many more Indigenous groups within Mexico and outside of Mexico.
Those weren't nachos At the beginning. Those were just chips and dip. Nachos have vegetables, meat and cheese all over them. They can have further added goodies too. It is
There have been 6 countries that have owned/ruled Texas through out history. Spain, France, Mexico, Just Texas :), The US and a few years in the Confederate States. (known as the Six Flag Over Texas) But Mexico, I'd say has the strongest influence. Surely because of the border and people.
I lived in Phoenix, AZ for awhile and there is a pub there owned by a gentleman from England called The George & Dragon - and I would get Bangers & Mash or Shepherds Pie when we would go there! I liked it!! He served peas - not mashed - he said he did at first but American's didn't care for them mashed....lol.
New subscriber from Wyoming USA. I cannot wait to see both your faces once you go to Terry Blacks, this place and whereever else you decide to explore!! I truly believe you will be blown away by all the different flavors and enjoy every bit of it.
No restaurant is going to serve tortilla chips from a 'name brand' supplier. They either get 'restaurant quality' chips from a bulk supplier or some do actually make their own tortillas, taco shells, chips, etc. on-site. Sadly, the proliferation of fast-food tacos & burritos has created an expectation, by many, that all Mexican foods are going to share the same contents in variety of soft/hard shells, rolled, folded or flat in shape. All too often we see people that often view anything not served in a fast-food fashion are either afraid or quick to assume they are being served garbage when it is exactly the opposite. "...I think American food is just so much better than British food..." And now you have figured out Reason #2 why many Americans don't have passports. I can't think if a single person I've met that said they were going to the British Isles in order to eat well (well, at least they would never say it twice!) Take your home bbq - cremate some ground beef over some charcoal. You make fun of it yourselves, why should we travel 4 - 5,000 miles for it? Canned beans on toast? I'd rather fight my dog for his food and he'd turn his nose up and walk away rather than eat those. There's a reason we see them as something a stoner/addict would make for himself - they are quick, easy, cheap and uninspired. I guarantee the royals don't touch them either. Have you eaten so much ehhh... food that you find it impossible to cook something more inspired? I'm not trying to be mean but it's as if GB just gave up trying... Traditional moles ('e' is pronounced as a sharp á in Spanish so it's pronounced as 'molay') might require some 30 ingredients and some may even have 100 or more with dark, unsweetened chocolate as one. Capsaicin, what creates the 'heat' in chili peppers, is an oil. To reduce its burning effect you need to eat something absorbent, like a slice of bread, a donut, etc. Milk and other fluids won't do much but many people think of it as something soothing and go for it first. It may rinse the capsaicin from your mouth but that just moves it farther along where it can continue upsetting whatever it touches vs. absorbing it. If you're not raised with 'hot', spicy foods it takes a bit of dedication to learn to appreciate them but it is sooo worth it! 'Abuelita' = granny/grandma in Spanish. Hint: Whenever trying to try/duplicate a regional recipe try using a VPN and tying into the web at a location where that food is common. You'll have much better responses of how the people there prepare a dish than some local internet 'celebrity' (read: 'moronic twat'.) If you ever watched the old 'Try Channel' foods on YT they always served the worst imaginable, most disgusting recipes/representations of far-away foods. Again, a dog that knows better wouldn't eat the stuff they offered.
The Mole~ enchilada sauce's main flavor is unsweetened coco. Mixed with several different chilies and peanuts. There are as many versions of Mole~ in Mexico and Texas as there are cooks. But Coco, peppers and peanuts are the basics that usually go into all of them. It's not sweet at all but it's extremely Rich and savory with a flavor that can not be compared to anything else. It's just fantastic!
You both did good on this reaction, it's a lot to take in really, it is mind blowing when you have never had these combinations of flavor before and see Josh and Ollie go to these different places to try food they've never had before! Tex Mex cuisine are dishes designed in Texas with Mexican influence. The following information I looked up for you for examples: Dishes like Chili Con Carne, Steak Fajitas, Queso dip, Nachos, hard shell tacos, Refried Beans, Cheese Enchiladas, Puffy Tacos, Breakfast Tacos etc. Mole sauce on the other hand, the following I looked up for a better explanation: Mole poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, Mexican chocolate is also used, which works to counteract the heat of the chili peppers, but its flavor does not dominate, just a hint of flavor. It helps reinforce the sauce's dark color provided by Mulato pepper. Okay, I grew up with the Ibarra Mexican chocolate discs in the early 1970s much like the Abuelita one by Nestle in this video, Nestle came out with their version sometime in the 1990s I have had both versions, and I cannot tell the difference in taste, they are both good though. I enjoyed your video reaction, well done! Peace! ☮
We have a lot of wartime dishes here also. They are really classified as comfort foods. Dishes like ham and beans, chicken and dumplings were likely staples on the frontier, but really came into play during WWII. Sugar was rationed but brown sugar was available. A lot of apple pie dishes today still have brown sugar in the recipe. A lot of things were dusted off from the old pioneer recipes. There was only so much food you could take in a covered wagon. Cobblers if you could get your hands on fruit.
This is all MEXICAN food, Maybe Except the Chile beans. Enchilada= Is Mexican! Dates back at least to Aztec / Mayan times. served with Mole since Pre-Hispanic Mexico & served in Aztec rituals. Even the chocolate brand they are using for the Mole is Mexican, founded in 1919 "The La Azteca chocolate factory by the Gonzalez Barragan brothers in Orizaba, Veracruz, Mexico. In 1939 The ABUELITA chocolate brand is born and 1995 Nestle acquires La Azteca's chocolate brands, including ABUELITA, but it still produced in Mexico, in the Toluca Factories. Green sauce Enchilada made with green tomatillos, also known as the Mexican husk tomato, is a staple in Mexican cuisine. And the old faithful Red sauce Enchilada, you can't get more Mexican than that. Crispy hard shell tacos= Evolved from "Tacos Dorados", a traditional Northern Mexican food. Fajita tacos= Originated in the ranch lands of Northern Mexico & West Texas. The territory of Texas once being part of Mexico had a large Mexican population, is no surprise they were eating fajitas there too. Guacamole= Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico. Red Salsa dip= red tomato base, did you know the Tomato is native of the lower Andes & cultivated by the Aztecs in Mexico. The Aztec word "xitomatl" meant "plump fruit" which evolved to "miltomate" and then the Spanish conquistadors took it back to Europe & called it "tomate" Green Salsa dip= green tomatillo base with green chilies, has been made since the times of the Aztecs & Mayans.
Mole is not a dessert, but a main dish. The mole sauce is not sweet because it's made with Mexican chocolate, which is not sweet. Mole can be very spicy depending on who is making it. It is from southern Mexico in the Mexican state of Oaxaca. I lived in Mexico for almost two years and mole is so good. In America, if an American uses the Spanish word salsa (Salsa means sauce in Spanish) that means the sauce is going to be spicy. Not every salsa is really spicy, but some of them are really hot. They come in every color under the sun. Another important Spanish word is Queso. Queso means cheese in Spanish and queso sauce is melted cheese used for dipping chips and everything else. It can be spicy or not, it all depends on the cook. Tacos also are a staple in American food around the US.
Most Mexican and Tex-Mex restaurants automatically serve chips and a homemade salsa as soon as you sit down. If you want queso (cheese) you would pay extra. Most people are full by the time their dinner is served.
Tex-Mex is its very own food group here in the US. Mole is rich and delicious and it is not sweet. Any good Tex-Mex restaurant fries its own chips. The chips and salsa are complentarty. The queso and guacamole are extra.
I love how people from other countries really like (or love) American food. However, we all need to remember that America is a Melting Pot. American foods are from "every culture", including American. Yes there are some dishes that are strictly American. Some foods are a combination of two or more cultures like Tex-Mex. Everyone loves a good Yorkshire Pudding and Fish and Chips. While Yorkshire Pudding is an English dish, Fish and Chips actually originated in 15th Century Portugal. I never thought I would try Blood Pudding but I did and I love it. For each culture I guess it is all about what we are accustomed to. But I love stepping outside the box and trying new things.
Mole tends to be pretty spicy with the chilies used and the chocolate in the mole sauce just adds a slight bitter aftertaste that really complements the spiciness of the sauce.
I'm so Glad I was born and raised in Texas. I could not live without Tex-Mex. No way. I'll never leave this beautiful state. EVER!. Even vacations. All Texas, always.
Having been there a few times yes the chips are really good and the food is really good but we do have great tex-mex here in Austin. If you make it here you'll need to wear stretchy pants because you may gain a couple pounds. 😄
New to Your channel and I'm so grateful that you don't swear. There are too many channels here on UA-cam sites that curse so much that I can't watch. I Thank you two very much. Love the videos from Jolly. My Husband and I watched them all. Love From Michigan and it's a nice Evening.
Tortilla chips to start are not nachos. LOL!! Mole' could have unsweetened chocolate, or a little peanut butter, or coffee. Any of those would give mole' an 'earthy' taste. I have never done it but some people do. Ingredients 2 to 6 different dried chiles, simmered a long time with lard, broth, cummin seed, allspice, thyme, cloves, and whatever else you want too try. There are Mexican grocers in the UK.
You said it earlier in the video...loads of cultural/worldwide influence in all American cuisine. Hope you get to experience some of this for yourself soon!
Anytime you go to a Mexican or TexMex restaurant they bring you a basket of tortilla chips that are made in the restaurant and a cup of salsa. Its free and comes with the meal. You will have to pay for guacamole or quaso though.
Austin, if that's where they are at is very foodie centric, which is a good thing the competition between places makes the cooks push to make better food.
Tex Mex is my favorite. The mole sauce (pronounced mo lay) is made from Mexican cocoa, which is very different from American cocoa. The sauce made from it is not sweet but has an incredible depth and complexity to it.
The problem with food like this is that it’s so flavorful you can’t stop eating! Then about 15 minutes in it hits you like a ton of bricks, but you still can’t stop eating! So you eat so much you make yourself sick! Foods, like this are meant to be a marathon, but they taste so good, you can help but sprint!
If you search for "Louise Brown Spring Donkeys Canvas" in google you'll likely find it. It's from a UK store named The Range, but the artist does have an online shop that might potentially ship globally. Sorry for the delay in response! 😃
You can get Mexican and Tex-Mex cuisine and almost every state and American Chinese. I would recommend Mike Chen channel he is a foodie that reviews food from around the world
🤤🤤Tex-mex and it’s funny because I just had Tex mex and Mexican food this week. You gotta try some empanadas and Arepas they’re so good little pockets of joy.
Tex Mex developed on its own. It’s not Americanized Mexican food. Nachos as well as fajitas were created in Texas so when you have these dishes your actually having texmex.
Mole is composed of various chilies, nuts, seeds and, believe it or not, chocolate. There is red, green and black mole also yellow. Oaxaca Mexico is the best place to get traditional mole.
I live in southeast Louisiama. We do love spice in our food. But, we dont do like some ppl think and just make food so spicey that it has no other flavor. Spice it up, yes. But, don't make it where all you taste is fire. Ya have to make it where it's full of flavor, but not just smoking hot...
Tex-Mex is not to be confused with Mexican food. It is different. Yes, you will hear people say "...if want real Mexican food you should....". These are essentially denigrating and disregarding Texas history. Tex-Mex cuisine is a blend of "European American" and Tejano traditions which began to overlap starting in the early 1800´s. Tejanos are descendants of Texas Creoles and Mestizos who settled in Texas before and during the period when it was the Republic of Texas. The term is also sometimes applied to Texans of Mexican descent as well. For Texans it is absolutely second nature to eat Tex-Mex, and each State that borders Mexico have their own history with incorporating Mexican cuisine because the food originates from different States in Mexico. Some differences are subtle, some are very different. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly chicken, beef, and pork), chili peppers, and spices, in addition to flour tortillas. Being from East Texas on the Gulf Coast, we are lucky to enjoy a blend of "European American", Tex-Mex, Cajun/Creole & Soul Food. They all part of our comfort foods.
As for America having"better" food...well America is full of so many different ethnic groups...just think of all the dishes and recipes that come with each immigrant that comes here 😉
Believe it or not...Mexicans don't really understand Tex Mex that much. However, remember Texas was once a part of Mexico and was its own independent country for a while as well. Tex mex is indigenous to Texas, not a spin on Mexican food. A lot of those recipes have been in Texas for hundreds of years.
What are you talking about, "Mexicans don't really understand Tex Mex that much"!!! This is all MEXICAN food, Maybe Except the Chile beans. Enchilada= Is Mexican! Dates back at least to Aztec / Mayan times. served with Mole since Pre-Hispanic Mexico & served in Aztec rituals. Even the chocolate brand they are using for the Mole is Mexican, founded in 1919 "The La Azteca chocolate factory by the Gonzalez Barragan brothers in Orizaba, Veracruz, Mexico. In 1939 The ABUELITA chocolate brand is born and 1995 Nestle acquires La Azteca's chocolate brands, including ABUELITA, but it still produced in Mexico, in the Toluca Factories. Green sauce Enchilada made with green tomatillos, also known as the Mexican husk tomato, is a staple in Mexican cuisine. And the old faithful Red sauce Enchilada, you can't get more Mexican than that. Crispy hard shell tacos= Evolved from "Tacos Dorados", a traditional Northern Mexican food. Fajita tacos= Originated in the ranch lands of Northern Mexico & West Texas. The territory of Texas once being part of Mexico had a large Mexican population, is no surprise they were eating fajitas there too. Guacamole= Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico. Red Salsa dip= red tomato base or Green Salsa dip= green tomatillo base, has been made since the times of the Aztecs & Mayans.
Chocolate comes from Central America, and has been a part of Mexican cuisine since the beginning. Your confusion comes from the idea that chocolate has to be sweet. In Mexico, this isn't always the case. Chocolate there is often very bitter, and can even be spicy with added peppers. Mole is a very rich, savory sauce that includes cocoa powder, chiles, chicken broth, onion, garlic, raisins, cumin, thyme, allspice, cloves, cinnamon, and salt. It is NOT sweet. It has a complex and rich flavor that doesn't taste like anything else, a true Mexican creation!
Well, the one in the video is not very sweet. There are several different types of mole, and a couple of them are pretty sweet.
I know, but I didn’t want to confuse them.
"A TRUE MEXICAN CREATION"!!! Facts! I could not have said better myself!
America didn't TAKE all the foods, no we just opened our arms wide and said welcome to all of it! You can too, if you really want too.
lol yeah, America is a melting pot of cultures, which is my favorite part of the US and its food culture. I really like when Brits see the different influences around the nation that affected our cooking/dishes.
The reason the US has such good food is because people of the world immigrated here and brought with them family recipes and spices. Over the years we married and eventually all these family recipes and spices came together, creating Heaven on a plate.
To be fair The US is huge and founded by immigrants so it is bound to be dynamic in food.
As a former chef and chef instructor I can tell you that Mexican food and Tex-Mex food are two unique and separate cuisines. Yes they share some ingredients and the lines are sometimes blurred between the two. But similar as they may seem. There is a pretty wide range between the two cuisines.
And Mexico itself is so varied in it's own regional Cusines that many people would never consider.
I call most Mexican food in America "Amexicana" because you can see how regional cuisines impacted the specific latino dishes from the countries and regions that made up the majority of the latino immigrants in that area.
Like NY has a lot a of Puerto Rican influence. Lots of empanadas and sopapillas. Puerto Amexicana. And NY is such a melting pot in its own right that even in my smaller city (17k with a 130k metro population) we have an Asian and Mexican (Amexicana) fusion restaurant.
In europe chocolate is like 90% sugar and cream. Chocolate is not sweet when you dont add sugar to it. Its actually quite bitter.
Yep, and I love bitter chocolate. It's why I praise Ghirardelli every chance I get for making their 98% cacao chocolate squares.
Mole is amazing, and with many variations. My mom makes a mean Mole that's just so rich and Smokey.
Mom knows best!
Mexico brought chocolate to the world. They domesticated the cacao bean 2,000 years ago and Mole is a spicy chocolate sauce that's really complex and delicious.
Thank the heavens for Mexico, where on Earth would I be without chocolate.. 😍
Just FYI: Nachos is a dish with chips covered in cheese and other ingredients. The chips themselves are just called tortilla chips. Also, store bought tortilla chips in a supposedly Mexican restaurant is a human rights violation.
Exactly!
Store bought chips, in a Tex Mex restaurant? Watch your language please! 😅
THIS! As a Latino, hearing this just irks me.
@ThrustIssues7 I'm not Latino and it irks me, too! :D But it's not their fault, this is how it gets sold and talked about on TV over there.
Thank you! Brits seem to call anything with chips, Nachos, and it’s okay but no one ever tries to educate
I live in Tucson, AZ, just 60 miles from the Mexican border. We mostly get Sonoran style Mexican food here. Each state of Mexico has their own dishes/styles. Mexican food is so much more than tacos and nachos.
There are chips and dips and then there are nachos. Two totally different things
There is a old saying: The British empire made sure trade routes were open to most of the lands, but all the spices available to them they used very little for themselves.
I agree, fresh baked goods are one of lifes true rewards.
6:50 There is a Trejo Tacos in London now. Owned by the actor Danny Trejo. They're as close as you're going to get to top tier tacos in the UK.
Hey guys another great video!
In most Mexican/ Tex mex restaurants they give you complementary fresh tortilla chips and house salsa
Yep, and as he said, we judge the mexican or texmex places by their chips and salsa. queso and guac are almost always a charge, sometimes you get more than standard salsa but not often. There is a texmex chain called Chuy's that has a jalapeno ranch dip that is AMAZING.
@@Ryan-kb7fu Amen to the Jalapeno Ranch dip @ Chuy's! Their Spinach Dip is amazing as well.
This is one of my favorite Jolly videos because the owners were so involved in what they were eating.
Same, I love when the owners/staff are enthusiastic about their work and are trying to show it off.
The Hispanic woman that lived across the street from me when we both were raising our kids (her daughter was in the same class as my son and one of her granddaughters in my daughter's class), told me the difference this way....she said Mexican food from the interior used many spices but isn't spice or pepper hot. TexMex is pepper hot and mostly rooted in beef, Border Mex in New Mexico is beef and pork heavy, Arizona mostly pork based, and California seafood, fish, and then the land animal meats. The closer to the edges of Mexico the more pepper and spice heat. But that TexMex is probably the hottest over all.
That's interesting, a good way to understand each and their differences :)
@@AliKaiProject Thanks. She taught me quite a bit...even how to make tamales... And damn...I don't mind paying for them...that is a hot, tedious, day...
Native Texan here, I could live on Tex Mex!! Tacos are life 😆
I make a mean Nacho Tex Mex lasagna, swap the pasta with tortilla chips and the ragu with Tex Mex chili.
Cholate in savory dishes like chili and other Mexican dishes is used for depth of flavor and richness.
Can you guys please react to street food in Mexico?? 🥺
To get an idea of what a mole is like, you can add a bit of unsweeted cocoa powder to any chili you make. Cocoa powder is actually a secret ingredient in a lot of award-winning American chilis, as it provides this very deep, complex flavor with a hint of bitterness that pairs really nicely with tomato-based sauces.
Before Texas was a state, it was first a part of Mexico and then its own country. They have a long history of merging food traditions and creating new ones. Americanized Mexican food for us would be fast food places like Taco Bell.😊
And before it was Mexico most of it belonged to Spain and part of it to France.
@@jeffrielley920But the French influence had no impact. French occupation was a little hiccup which no one in Texas even remembers that it happened.
Mole is a savory sauce made with chocolate.
Thank you, GOD, for putting me in Texas. LOVE our food and lucky I can get it anytime !!! 🌼👍
Mole's are a thing....Mexican chocalate, fruits, nuts, chilis......and every one is pretty much a unique experience.
How to Use 5 Types of Dried Chiles in Mole
When making mole, you can pick and choose the types of chiles you use. The chiles you use in your homemade mole will determine your mole's spiciness, but chiles can also add fruity, floral, and smoky notes.
1. Ancho chiles: Ancho chile peppers are the dried version of poblano chiles that achieve a deep red color when fully ripened. Ancho chiles vary in spiciness, but they are generally mild to medium and have a light smoky flavor.
2. Mulato chiles: Like ancho chiles, mulato chiles are dried poblano peppers, but they’re harvested at a later date when the peppers have ripened to brownish color. When dried, they’re black, wrinkly, and flat. They have a mild spice accompanied by a smoky, sweet, chocolatey flavor.
3. Pasilla chiles: Pasillas are dried chilaca chiles. Pasilla translates to “little raisins.” True to their name, these peppers have a dark wrinkly skin, a deeply sweet dried-fruit flavor, and a heat that isn't overpowering.
4. Chipotle chiles: The dried form of the jalapeño pepper, chipotle chiles are spicier than the other dried chiles on this list.
5. Guajillo chiles: Guajillo chiles are the dried version of the mirasol chile-large thin chiles that have bright red skin and a mild kick, with some natural sweetness and a touch of earthy flavor. They are a little hotter than ancho, mulato, and pasilla chiles, but less hot than chipotles.
7 Types of Mole
Moles can be categorized into seven types, of which there are many variations.
1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey.
2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa.
3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro.
4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness.
5. Mole coloradito is a red-brown mole thickened with mashed plantain.
6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple.
7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds).
7 Types of Mole
Moles can be categorized into seven types, of which there are many variations.
1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey.
2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa.
3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro.
4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness.
5. Mole coloradito is a red-brown mole thickened with mashed plantain.
6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple.
7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds).
7 Types of Mole
Moles can be categorized into seven types, of which there are many variations.
1. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. It is traditionally served with turkey.
2. Mole negro is the most famous mole from Oaxaca. It is darker than mole poblano and typically flavored with hoja santa.
3. Mole verde is a green sauce that gets its color from pumpkin seeds, tomatillos, jalapeños, and herbs such as cilantro.
4. Mole amarillo, or yellow mole, is a Oaxacan mole blended with masa (nixtamalized corn dough) for flavor and thickness.
5. Mole coloradito is a red-brown mole thickened with mashed plantain.
6. Mancha manteles ("tablecloth stainers") is a stew from Puebla made with chicken or pork and a mole made with seasonal fruit, plantains, and pineapple.
7. Pipián can refer to any mole or sauce made with pepitas (pumpkin seeds).
Classic Mexican Mole Poblano Recipe
MAKES PREP TIME 30 min TOTAL TIME :1 hr 20 min, COOK TIME: 50 min
Ingredients
20 mulato chiles, stems and seeds removed
¼ teaspoon cumin seeds
¼ teaspoon anise seeds
4 black peppercorns
3 allspice berries
½ teaspoon coriander seeds
1 cinnamon stick
3 whole cloves
¼ cup lard or olive oil
2 tablespoons sesame seeds
3 tablespoons raw pepitas (pumpkin seeds)
½ cup raisins
1 cup nuts, such as almonds, walnuts, peanuts, pecans, or hazelnuts (or a combination)
2 slices stale white bread, cubed
2 tomatoes, diced
1 ripe plantain, peeled and sliced
1 medium onion, peeled and diced
2 cloves garlic, smashed and peeled
4 ounces Mexican chocolate or other dark chocolate
6 cups chicken stock
1 . In a large skillet over medium heat, toast dried chiles. When the chiles have started to release their fragrance but before they start to char (about 1 minute per side), transfer the chiles to a large bowl. Add water to cover. Set chiles aside to soak.
2
In the still-hot skillet, toast spices until fragrant, about 1-2 minutes. Using a spice grinder or mortar and pestle, grind the toasted spices together into a fine powder. Transfer spice blend to a large bowl.
3
Add lard or olive oil to the skillet. Fry seeds, raisins, and nuts until fragrant, about 5 minutes, then transfer to the large bowl with the spices. Fry bread until golden, about 2 minutes, and transfer to the large bowl. Finally, fry tomatoes, plantain, onion, and garlic until soft and golden brown, about 6 minutes. Transfer to the large bowl.
4
In a small saucepan over low heat, melt chocolate with ¼ cup water.
5
Meanwhile, working in batches, blend solid ingredients with chicken stock in an approximate 1:1 ratio. When the consistency is smooth, transfer puree to a large stockpot. Continue blending until all of the toasted solid ingredients are blended.
6
Drain the soaking chiles and blend with remaining chicken stock. Add chile puree to the stock pot. Add melted chocolate to the stock pot and stir to combine.
7
Bring sauce to a simmer over medium heat and then reduce heat to low, maintaining a simmer until flavors have melded, about 20-30 minutes.
Mole is a savory, slightly smokey sauce comprised primarily of numerous blends of rehydrated sun dried chilies, garlic, cumin and a few other spices and cocoa powder that is blended together. Tasting the cocoa gives it a mellow chocolate flavor… but not sweet
Never had a savoury dish with cocoa in it, would be interesting to try this. 😃
Tex-Mex is the best food ever 🤘
Enjoyed your video!! This mole sauce at Eldorado Cafe is amazing. Basically a chocolate base with lots of spices, and it's a rich, sweet taste! And the yellow salsa they tried is called the Scorpion. I like spicy food but can only have about 2 or 3 chips with that Scorpion before it becomes overwhelming!! Anyway, Eldorado Cafe is a great restaurant!!
As an American married to a Brit for 40 years I'll happily acknowledge my love of British food classics, some of which I make at home with regularity.
Mole is a Mexican savory (savoury) sauce that usually includes dark, unsweetened chocolate as one of its many ingredients. You can detect the chocolate, but it isn't sweet and doesn't dominate.
Moles also include many kinds of roasted and ground nuts, and herbs and spices. Every recipe is unique basically...
More food videos not just from here in America but around the world even yall neck of the woods also check out African American SoulFood love yall
I doubt these chips were home made (it is possible, but not cost effective). They were fresh fried though. When I worked in restaurants that served chips, we had pallets of boxes of pre cut frozen uncooked chips. You had to take them apart and dump them in the frying pot. Fresh made or not, they are loads better than anything that is packaged and full of preservatives. These chips last 3 days (and will likely be stale long before that). They are delicious for 12 hours though, which is all that is necessary at a place like that.
99.9% of all "American food" are knockoffs of other countries dishes, and I believe the one thing that makes our food so good is the secret ingredients love and creativity.
They sell that chocolate mix in our walmart in the international section
Tex Mex is a fusion of Texan and Mexican cuisines.
Ok, just for your information, Texas is not exclusively a Southern state. Texas, like California belongs to more than one US regions...three in fact in the case of Texas. West Texas is part of the Desert Southwest. East Texas (Houston) is definitely part of the South, and the Texas Pan Handle, Northern Texas up by Amarillo, is part of the Prairie.
You both will just have to come to the U.S. for a food tour.😆🤣
It seems that way yes! Looking forward to that day 🤗
That does sound like an awesome idea. We’ve only had a brief look into food in the states and we’re already sold. 😄
So many dishes originated as Tex Mex dishes like nachos. Tortilla chips were of course Mexican, but Tex Mex made nachos, the rest is history. Also chimichangas, fajitas, hard shell tacos, etc are all Tex Mex.
Chimichanga was first served in Arizona. So not a TexMex dish. Two places in Arizona that claim it. One in Tucson and another in Phoenix. From Arizona.
Chocolate is an ingredient in a mole sauce. Chocolate is a commonly used ingredient in Central American cuisine. It is not only used in desserts but in savory dishes. There are different regions in Southwest USA, Mexico, and Central America that use Chocolate in various ways. A popular dish is Chicken Mole and Oaxacan Pork Mole Negro. There are several individual Oaxacan Indigenous groups, and many more Indigenous groups within Mexico and outside of Mexico.
Those weren't nachos At the beginning. Those were just chips and dip. Nachos have vegetables, meat and cheese all over them. They can have further added goodies too.
It is
Over here they’re generally called nachos for both types. 😀
There have been 6 countries that have owned/ruled Texas through out history. Spain, France, Mexico, Just Texas :), The US and a few years in the Confederate States. (known as the Six Flag Over Texas) But Mexico, I'd say has the strongest influence. Surely because of the border and people.
That's really interesting, we never knew! :)
@@AliKaiProject Great! Spread the word that the US does have history and that we can cook too.
I lived in Phoenix, AZ for awhile and there is a pub there owned by a gentleman from England called The George & Dragon - and I would get Bangers & Mash or Shepherds Pie when we would go there! I liked it!! He served peas - not mashed - he said he did at first but American's didn't care for them mashed....lol.
New subscriber from Wyoming USA. I cannot wait to see both your faces once you go to Terry Blacks, this place and whereever else you decide to explore!! I truly believe you will be blown away by all the different flavors and enjoy every bit of it.
No restaurant is going to serve tortilla chips from a 'name brand' supplier. They either get 'restaurant quality' chips from a bulk supplier or some do actually make their own tortillas, taco shells, chips, etc. on-site.
Sadly, the proliferation of fast-food tacos & burritos has created an expectation, by many, that all Mexican foods are going to share the same contents in variety of soft/hard shells, rolled, folded or flat in shape. All too often we see people that often view anything not served in a fast-food fashion are either afraid or quick to assume they are being served garbage when it is exactly the opposite.
"...I think American food is just so much better than British food..." And now you have figured out Reason #2 why many Americans don't have passports. I can't think if a single person I've met that said they were going to the British Isles in order to eat well (well, at least they would never say it twice!) Take your home bbq - cremate some ground beef over some charcoal. You make fun of it yourselves, why should we travel 4 - 5,000 miles for it? Canned beans on toast? I'd rather fight my dog for his food and he'd turn his nose up and walk away rather than eat those. There's a reason we see them as something a stoner/addict would make for himself - they are quick, easy, cheap and uninspired. I guarantee the royals don't touch them either. Have you eaten so much ehhh... food that you find it impossible to cook something more inspired? I'm not trying to be mean but it's as if GB just gave up trying...
Traditional moles ('e' is pronounced as a sharp á in Spanish so it's pronounced as 'molay') might require some 30 ingredients and some may even have 100 or more with dark, unsweetened chocolate as one.
Capsaicin, what creates the 'heat' in chili peppers, is an oil. To reduce its burning effect you need to eat something absorbent, like a slice of bread, a donut, etc. Milk and other fluids won't do much but many people think of it as something soothing and go for it first. It may rinse the capsaicin from your mouth but that just moves it farther along where it can continue upsetting whatever it touches vs. absorbing it. If you're not raised with 'hot', spicy foods it takes a bit of dedication to learn to appreciate them but it is sooo worth it!
'Abuelita' = granny/grandma in Spanish.
Hint: Whenever trying to try/duplicate a regional recipe try using a VPN and tying into the web at a location where that food is common. You'll have much better responses of how the people there prepare a dish than some local internet 'celebrity' (read: 'moronic twat'.) If you ever watched the old 'Try Channel' foods on YT they always served the worst imaginable, most disgusting recipes/representations of far-away foods. Again, a dog that knows better wouldn't eat the stuff they offered.
The Mole~ enchilada sauce's main flavor is unsweetened coco. Mixed with several different chilies and peanuts. There are as many versions of Mole~ in Mexico and Texas as there are cooks. But Coco, peppers and peanuts are the basics that usually go into all of them.
It's not sweet at all but it's extremely Rich and savory with a flavor that can not be compared to anything else. It's just fantastic!
It looks and sounds delicious, now all we need to do is eat one… 😋
You both did good on this reaction, it's a lot to take in really, it is mind blowing when you have never had these combinations of flavor before and see Josh and Ollie go to these different places to try food they've never had before! Tex Mex cuisine are dishes designed in Texas with Mexican influence. The following information I looked up for you for examples: Dishes like Chili Con Carne, Steak Fajitas, Queso dip, Nachos, hard shell tacos, Refried Beans, Cheese Enchiladas, Puffy Tacos, Breakfast Tacos etc.
Mole sauce on the other hand, the following I looked up for a better explanation: Mole poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, Mexican chocolate is also used, which works to counteract the heat of the chili peppers, but its flavor does not dominate, just a hint of flavor. It helps reinforce the sauce's dark color provided by Mulato pepper.
Okay, I grew up with the Ibarra Mexican chocolate discs in the early 1970s much like the Abuelita one by Nestle in this video, Nestle came out with their version sometime in the 1990s I have had both versions, and I cannot tell the difference in taste, they are both good though.
I enjoyed your video reaction, well done! Peace! ☮
Mole is a savory chocolate-based ragu, the Awesome Sauce of North America. I am proud to be a North American, JUST because of the Mole sauce.
We have a lot of wartime dishes here also. They are really classified as comfort foods. Dishes like ham and beans, chicken and dumplings were likely staples on the frontier, but really came into play during WWII. Sugar was rationed but brown sugar was available. A lot of apple pie dishes today still have brown sugar in the recipe. A lot of things were dusted off from the old pioneer recipes. There was only so much food you could take in a covered wagon. Cobblers if you could get your hands on fruit.
Something no one has ever said: "Let's go to Great Brittan for the Haute' Cuisine".
This is all MEXICAN food, Maybe Except the Chile beans.
Enchilada= Is Mexican! Dates back at least to Aztec / Mayan times. served with Mole since Pre-Hispanic Mexico & served in Aztec rituals. Even the chocolate brand they are using for the Mole is Mexican, founded in 1919 "The La Azteca chocolate factory by the Gonzalez Barragan brothers in Orizaba, Veracruz, Mexico. In 1939 The ABUELITA chocolate brand is born and 1995 Nestle acquires La Azteca's chocolate brands, including ABUELITA, but it still produced in Mexico, in the Toluca Factories.
Green sauce Enchilada made with green tomatillos, also known as the Mexican husk tomato, is a staple in Mexican cuisine.
And the old faithful Red sauce Enchilada, you can't get more Mexican than that.
Crispy hard shell tacos= Evolved from "Tacos Dorados", a traditional Northern Mexican food.
Fajita tacos= Originated in the ranch lands of Northern Mexico & West Texas. The territory of Texas once being part of Mexico had a large Mexican population, is no surprise they were eating fajitas there too.
Guacamole= Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico.
Red Salsa dip= red tomato base, did you know the Tomato is native of the lower Andes & cultivated by the Aztecs in Mexico. The Aztec word "xitomatl" meant "plump fruit" which evolved to "miltomate" and then the Spanish conquistadors took it back to Europe & called it "tomate"
Green Salsa dip= green tomatillo base with green chilies, has been made since the times of the Aztecs & Mayans.
When the Aztecs met the Spanish they gave them a drink made of chocolate and chilies. It doesnt have to be sweet.
Interesting! 😀
Mole is not a dessert, but a main dish. The mole sauce is not sweet because it's made with Mexican chocolate, which is not sweet. Mole can be very spicy depending on who is making it. It is from southern Mexico in the Mexican state of Oaxaca. I lived in Mexico for almost two years and mole is so good.
In America, if an American uses the Spanish word salsa (Salsa means sauce in Spanish) that means the sauce is going to be spicy. Not every salsa is really spicy, but some of them are really hot. They come in every color under the sun. Another important Spanish word is Queso. Queso means cheese in Spanish and queso sauce is melted cheese used for dipping chips and everything else. It can be spicy or not, it all depends on the cook. Tacos also are a staple in American food around the US.
I couldn't live in a world without Mexican Food. Born and raised in Phoenix Arizona.
Rally the valley 🫡🏜
Most Mexican and Tex-Mex restaurants automatically serve chips and a homemade salsa as soon as you sit down. If you want queso (cheese) you would pay extra. Most people are full by the time their dinner is served.
Tex-Mex is its very own food group here in the US. Mole is rich and delicious and it is not sweet. Any good Tex-Mex restaurant fries its own chips. The chips and salsa are
complentarty. The queso and guacamole are extra.
The green enchiladas (my favorite) and green salad is made from a fruit called tomatillos along with jalapeno lime juice and cilantro
I love how people from other countries really like (or love) American food. However, we all need to remember that America is a Melting Pot. American foods are from "every culture", including American. Yes there are some dishes that are strictly American. Some foods are a combination of two or more cultures like Tex-Mex. Everyone loves a good Yorkshire Pudding and Fish and Chips. While Yorkshire Pudding is an English dish, Fish and Chips actually originated in 15th Century Portugal. I never thought I would try Blood Pudding but I did and I love it. For each culture I guess it is all about what we are accustomed to. But I love stepping outside the box and trying new things.
Mole tends to be pretty spicy with the chilies used and the chocolate in the mole sauce just adds a slight bitter aftertaste that really complements the spiciness of the sauce.
Certain cultures, including Aztec culture, used chocolate in savory dishes, not Cadbury chocolate.... by the way..lol
That makes a little more sense.. 😆
Molly is the mixture of chocolate powder and red chilli powder
I'm so Glad I was born and raised in Texas. I could not live without Tex-Mex. No way. I'll never leave this beautiful state. EVER!. Even vacations. All Texas, always.
Good reaction guys, best of luck to your channel.
The mole of s not sweet… users unsweetened chocolate… mole usually has nuts and vegetables and seasoning cream poked down for a few hours
The molé sauce is a savory chocolate sauce. It’s amazing.
Fun reaction, made me laugh. The 3 mules behind you - two look like Josh and Olly and the middle one is the cameraman.
Hahaha, JOLLY is part of the family then!
This is heavenly food. I had Mexican huevos (eggs +)) for breakfast this morning. Feel sorry for anyone who has missed out.
Having been there a few times yes the chips are really good and the food is really good but we do have great tex-mex here in Austin. If you make it here you'll need to wear stretchy pants because you may gain a couple pounds. 😄
What they call text Mex
Is all throughout the United States. Also there are original real Mexican restaurants all throughout the US.
New to Your channel and I'm so grateful that you don't swear. There are too many channels here on UA-cam sites that curse so much that I can't watch. I Thank you two very much. Love the videos from Jolly. My Husband and I watched them all. Love From Michigan and it's a nice Evening.
Thank you for the kind words and support! ♥️
Tortilla chips to start are not nachos. LOL!! Mole' could have unsweetened chocolate, or a little peanut butter, or coffee. Any of those would give mole' an 'earthy' taste. I have never done it but some people do. Ingredients 2 to 6 different dried chiles, simmered a long time with lard, broth, cummin seed, allspice, thyme, cloves, and whatever else you want too try. There are Mexican grocers in the UK.
For thousands of years Great Britain had brought back spices from all over the world the only problem is they never used them.
You said it earlier in the video...loads of cultural/worldwide influence in all American cuisine. Hope you get to experience some of this for yourself soon!
Great video reaction guys, keep rockin' !!
Thanks for watching! :)
Typically, food from cental mexico uses fewer spices. As you approach the border of texas, more spices are used.
Anytime you go to a Mexican or TexMex restaurant they bring you a basket of tortilla chips that are made in the restaurant and a cup of salsa. Its free and comes with the meal. You will have to pay for guacamole or quaso though.
Austin, if that's where they are at is very foodie centric, which is a good thing the competition between places makes the cooks push to make better food.
Tex Mex is my favorite. The mole sauce (pronounced mo lay) is made from Mexican cocoa, which is very different from American cocoa. The sauce made from it is not sweet but has an incredible depth and complexity to it.
The problem with food like this is that it’s so flavorful you can’t stop eating! Then about 15 minutes in it hits you like a ton of bricks, but you still can’t stop eating! So you eat so much you make yourself sick! Foods, like this are meant to be a marathon, but they taste so good, you can help but sprint!
You should look up why the brits have bland food after trying to conquer places for spices. It's fking ridiculous and makes sense.
I have a question not about food but where did you get the picture of the 3 mules you sit in front of? I LOVE IT!!!!
If you search for "Louise Brown Spring Donkeys Canvas" in google you'll likely find it. It's from a UK store named The Range, but the artist does have an online shop that might potentially ship globally. Sorry for the delay in response! 😃
good restaurants that make their own tortilla chips will 9 out of 10 times cook them in either lard or beef fat.
You can get Mexican and Tex-Mex cuisine and almost every state and American Chinese. I would recommend Mike Chen channel he is a foodie that reviews food from around the world
Funny, i dont see British resturants in the US. Its almost like nobody says hey lets grab some brit for takeout.
There’s not much to grab.. 😆
Mole depends how it's made has a small hint of chocolate sweetness and can be spicy
🤤🤤Tex-mex and it’s funny because I just had Tex mex and Mexican food this week. You gotta try some empanadas and Arepas they’re so good little pockets of joy.
I forgot Yas I have to try the tamales, pork, tamales and beef tamales especially the shredded ones with the pepper sauce really good
Tex Mex developed on its own. It’s not Americanized Mexican food. Nachos as well as fajitas were created in Texas so when you have these dishes your actually having texmex.
i think a lot of people dont know texas used to literally be mexico. "they didnt cross the border, the border crossed them"
Mole is composed of various chilies, nuts, seeds and, believe it or not, chocolate. There is red, green and black mole also yellow. Oaxaca Mexico is the best place to get traditional mole.
@@nullakjg767 And maybe more importantly Texas existed as it's own independent nation, not a territory of Mexico or the United States.
@@heathwasson7811 for 10 short years before they realized that was impossible lol.
@nullakjg767 wasn't impossible, it was simply more beneficial to join the U.S.
Mole is the best thing you will ever put in your mouth.
We look forward to it! :)
I live in southeast Louisiama. We do love spice in our food. But, we dont do like some ppl think and just make food so spicey that it has no other flavor. Spice it up, yes. But, don't make it where all you taste is fire. Ya have to make it where it's full of flavor, but not just smoking hot...
That’s my kind of spice, hot but still full of flavour. 😀
Tex-Mex is not to be confused with Mexican food. It is different. Yes, you will hear people say "...if want real Mexican food you should....". These are essentially denigrating and disregarding Texas history. Tex-Mex cuisine is a blend of "European American" and Tejano traditions which began to overlap starting in the early 1800´s. Tejanos are descendants of Texas Creoles and Mestizos who settled in Texas before and during the period when it was the Republic of Texas. The term is also sometimes applied to Texans of Mexican descent as well. For Texans it is absolutely second nature to eat Tex-Mex, and each State that borders Mexico have their own history with incorporating Mexican cuisine because the food originates from different States in Mexico. Some differences are subtle, some are very different.
Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly chicken, beef, and pork), chili peppers, and spices, in addition to flour tortillas.
Being from East Texas on the Gulf Coast, we are lucky to enjoy a blend of "European American", Tex-Mex, Cajun/Creole & Soul Food. They all part of our comfort foods.
Brits have good food...its called Indian
😂😂
As for America having"better" food...well America is full of so many different ethnic groups...just think of all the dishes and recipes that come with each immigrant that comes here 😉
Tbf nestle abuelita isn't really nestle. It was bought in 1995 and hasn't changed the recipe
No decent Mexican restaurant serves pre made tortilla chips. They are made on site.
Mole shouldn't taste good, but it does. So good.
Believe it or not...Mexicans don't really understand Tex Mex that much. However, remember Texas was once a part of Mexico and was its own independent country for a while as well. Tex mex is indigenous to Texas, not a spin on Mexican food. A lot of those recipes have been in Texas for hundreds of years.
What are you talking about, "Mexicans don't really understand Tex Mex that much"!!! This is all MEXICAN food, Maybe Except the Chile beans.
Enchilada= Is Mexican! Dates back at least to Aztec / Mayan times. served with Mole since Pre-Hispanic Mexico & served in Aztec rituals. Even the chocolate brand they are using for the Mole is Mexican, founded in 1919 "The La Azteca chocolate factory by the Gonzalez Barragan brothers in Orizaba, Veracruz, Mexico. In 1939 The ABUELITA chocolate brand is born and 1995 Nestle acquires La Azteca's chocolate brands, including ABUELITA, but it still produced in Mexico, in the Toluca Factories.
Green sauce Enchilada made with green tomatillos, also known as the Mexican husk tomato, is a staple in Mexican cuisine.
And the old faithful Red sauce Enchilada, you can't get more Mexican than that.
Crispy hard shell tacos= Evolved from "Tacos Dorados", a traditional Northern Mexican food.
Fajita tacos= Originated in the ranch lands of Northern Mexico & West Texas. The territory of Texas once being part of Mexico had a large Mexican population, is no surprise they were eating fajitas there too.
Guacamole= Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico.
Red Salsa dip= red tomato base or Green Salsa dip= green tomatillo base, has been made since the times of the Aztecs & Mayans.
@@jcgpisces579wrong
17:49 you can tell they've been drinking and having salsa by the sweat mostly by Josh an and his hair lol
They make them in Texas
961st subscriber! (If YT actually keeps it accurate).
I hope they do, and thank you very much! ❤️
Mole is chocolate.
Texas WAS Mexico in its history. So Tex-Mex is more Mexican food with an modern American influence.