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	<title>DesiGrub &#187; Mexican Food</title>
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	<link>http://desigrub.com</link>
	<description>Adventures with food</description>
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		<title>Avocado Browning</title>
		<link>http://desigrub.com/2010/12/avocado-browning/</link>
		<comments>http://desigrub.com/2010/12/avocado-browning/#comments</comments>
		<pubDate>Mon, 20 Dec 2010 19:20:16 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[Produce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[avoid brown guacamole]]></category>
		<category><![CDATA[avoid browning avocado]]></category>
		<category><![CDATA[browning of avocados]]></category>
		<category><![CDATA[browning of guacamole]]></category>
		<category><![CDATA[commercial guacamole ingredients]]></category>
		<category><![CDATA[enzymatic browning of avocados]]></category>
		<category><![CDATA[enzymatic browning of guacamole]]></category>
		<category><![CDATA[guacamole browning and lemon]]></category>
		<category><![CDATA[guacamole browning and lime]]></category>
		<category><![CDATA[guacamole browning and oil]]></category>
		<category><![CDATA[guacamole browning and salt]]></category>
		<category><![CDATA[limit browning of guacamole]]></category>
		<category><![CDATA[pit and guacamole browning]]></category>
		<category><![CDATA[polyphenol oxidase and avocados]]></category>
		<category><![CDATA[polyphenol oxidase and guacamole]]></category>
		<category><![CDATA[reduce browning of guacamole]]></category>
		<category><![CDATA[refrigerating guacamole]]></category>
		<category><![CDATA[salt and guacamole]]></category>
		<category><![CDATA[store guacamole ingredients]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=1789</guid>
		<description><![CDATA[I am afraid of avocados turning into brown mush. I love guacamole but don’t dare to make it for everyday use because, unless you eat it all, it soon turns into bad, unappetizing brownish chunks. Avocado Avocadoes rapidly brown after they are cut open because their cells become exposed to air. The oxygen in air reacts with [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Chonti’s Amazing Taquitos</title>
		<link>http://desigrub.com/2010/10/chontis-amazing-taquitos/</link>
		<comments>http://desigrub.com/2010/10/chontis-amazing-taquitos/#comments</comments>
		<pubDate>Fri, 01 Oct 2010 12:36:55 +0000</pubDate>
		<dc:creator>Chonti Maria Ramirez VerHanes Valenzuela Sauder</dc:creator>
				<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[chicken taquitos]]></category>
		<category><![CDATA[learning to cook taquitos]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=1574</guid>
		<description><![CDATA[&#8220;Mother and child&#8221; in Mary Frances Cookbook by Jane Eayre Fryer published on 1912 Mommy showed me how to make taquitos when I was 12, however I never actually fried them until I was 16 year old. It takes time to learn to cook with oil and Mommy didn&#8217;t want the house to burn down. [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/10/chontis-amazing-taquitos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cilantrofic fish tacos</title>
		<link>http://desigrub.com/2010/09/cilantrofic-fish-tacos/</link>
		<comments>http://desigrub.com/2010/09/cilantrofic-fish-tacos/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 04:45:25 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[2-dodecenal]]></category>
		<category><![CDATA[cabbage for fish tacos]]></category>
		<category><![CDATA[cilantro lime marinade]]></category>
		<category><![CDATA[Cilantro Tilapia]]></category>
		<category><![CDATA[crema from scratch]]></category>
		<category><![CDATA[Fresh guacamole making tip]]></category>
		<category><![CDATA[gene and cilantro]]></category>
		<category><![CDATA[gene and taste]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[Himalayan pink salt]]></category>
		<category><![CDATA[How to make grilled fish tacos]]></category>
		<category><![CDATA[How to make soft tortillas]]></category>
		<category><![CDATA[How to make taco from scratch]]></category>
		<category><![CDATA[Mexican fresh cream]]></category>
		<category><![CDATA[pan grilled fish tacos]]></category>
		<category><![CDATA[phenylthiocarbamide]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=1405</guid>
		<description><![CDATA[I usually don&#8217;t make recipes that I see on the TV. After watching Alton Brown making fish taco (recipe here) in Good Eats, I jumped right in to construct similar fish tacos made from pan grilled fish doused in cilantro. I love cilantro and usually don&#8217;t like authentic fried fish in fish tacos. Alton used [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Chonti&#8217;s Famous Crack Salsa</title>
		<link>http://desigrub.com/2010/09/chontis-famous-crack-salsa/</link>
		<comments>http://desigrub.com/2010/09/chontis-famous-crack-salsa/#comments</comments>
		<pubDate>Mon, 06 Sep 2010 20:38:31 +0000</pubDate>
		<dc:creator>Chonti Maria Ramirez VerHanes Valenzuela Sauder</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cactus salsa]]></category>
		<category><![CDATA[cactus tomato salsa]]></category>
		<category><![CDATA[nopales salsa]]></category>
		<category><![CDATA[nopalitos salsa]]></category>
		<category><![CDATA[real Mexican salsa]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=1320</guid>
		<description><![CDATA[The salsa received its name from a college friend in Miami, Candace. She couldn&#8217;t stop eating it and said it’s addicting like crack &#8212; you just can&#8217;t stop. She also asked me if I put crack in it. Chonti&#8217;s famous crack salsa My Mommy taught me to make salsa when I was 10 years old. [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chipotle chili verde</title>
		<link>http://desigrub.com/2010/07/chipotle-chili-verde/</link>
		<comments>http://desigrub.com/2010/07/chipotle-chili-verde/#comments</comments>
		<pubDate>Sun, 11 Jul 2010 02:20:08 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[canned tomatillos]]></category>
		<category><![CDATA[chipotles en adobo]]></category>
		<category><![CDATA[Goya chipotle adobo]]></category>
		<category><![CDATA[pork chili verde]]></category>
		<category><![CDATA[slow cooker chili verde]]></category>
		<category><![CDATA[smoked jalapeno chilies]]></category>
		<category><![CDATA[tomatillos]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=872</guid>
		<description><![CDATA[Two days ago, I finally unwrapped a slow cooker that I had received as gift more than four years ago. Slow cooking chili verde seemed like ideal meal to serve my visiting family – something new yet familiar to their palate. Chili verde literally translates into green chilies and used to describe Mexican (or rather [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/07/chipotle-chili-verde/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The California Tortilla</title>
		<link>http://desigrub.com/2010/06/the-california-tortilla/</link>
		<comments>http://desigrub.com/2010/06/the-california-tortilla/#comments</comments>
		<pubDate>Sun, 20 Jun 2010 00:32:20 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[California Screamin' burrito]]></category>
		<category><![CDATA[fresh salsa]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[queso]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=826</guid>
		<description><![CDATA[My impression of California Tortilla was the place with hundreds of different types of hot sauces. Since I couldn’t custom make (ok instruct!) my burrito, I always preferred McDonald’s former chain Chipotle instead of California Tortilla. California Tortilla&#8217;s wall of flame with hundreds of hot sauces Few months ago, I was pleasantly surprised by fiesta [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/06/the-california-tortilla/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salt Lake City Utah Eating</title>
		<link>http://desigrub.com/2010/06/eating-salt-lake-city-utah/</link>
		<comments>http://desigrub.com/2010/06/eating-salt-lake-city-utah/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 18:12:32 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Burgers]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Travel and Food]]></category>
		<category><![CDATA[Acme burger company]]></category>
		<category><![CDATA[Barbacoa Mexican Grill]]></category>
		<category><![CDATA[Bayleaf Cafe]]></category>
		<category><![CDATA[Blue Iguana]]></category>
		<category><![CDATA[Chuvi Duvi taco stand]]></category>
		<category><![CDATA[enchiladas amarillas]]></category>
		<category><![CDATA[Evolution amber ale]]></category>
		<category><![CDATA[Fast food rice bowl]]></category>
		<category><![CDATA[Himalayan Kitchen Utah]]></category>
		<category><![CDATA[mole amarillo]]></category>
		<category><![CDATA[Mole poblano]]></category>
		<category><![CDATA[Polygamy Porter]]></category>
		<category><![CDATA[Rumbi Island Grill]]></category>
		<category><![CDATA[Salt Lake City food]]></category>
		<category><![CDATA[Squatters brewery]]></category>
		<category><![CDATA[Tandoori burger]]></category>
		<category><![CDATA[Utah food]]></category>
		<category><![CDATA[Wasatch brewery]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=779</guid>
		<description><![CDATA[The dining experience in Salt Lake City Utah challenged my beliefs on food culture. I stand corrected – now I believe a monochromatic city can have a vibrant diverse ethnic and local dining and drinking experience First things first, beer. You would think predominately teetotaling Mormon Salt Lake City would have a non existence brewery [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/06/eating-salt-lake-city-utah/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Glorious Black Beans</title>
		<link>http://desigrub.com/2010/03/glorious-black-beans/</link>
		<comments>http://desigrub.com/2010/03/glorious-black-beans/#comments</comments>
		<pubDate>Sun, 21 Mar 2010 23:32:54 +0000</pubDate>
		<dc:creator>Bindesh</dc:creator>
				<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bean flatulence]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[canned black beans]]></category>
		<category><![CDATA[cuban beans]]></category>
		<category><![CDATA[dried black beans]]></category>
		<category><![CDATA[Goya black beans]]></category>
		<category><![CDATA[turtle beans]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=598</guid>
		<description><![CDATA[Out of sense of adventure and to quell my curiosity, I picked a can of Goya black beans 10 years ago. Since it had just two ingredients, black beans and salt, I cautiously tasted the frijoles negros right out of the can to determine spices and other aromatics to add. I was taken aback by its rich [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/03/glorious-black-beans/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Versatile Quesadillas</title>
		<link>http://desigrub.com/2010/02/versatile-quesadillas/</link>
		<comments>http://desigrub.com/2010/02/versatile-quesadillas/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 12:23:49 +0000</pubDate>
		<dc:creator>Sheila Sacks</dc:creator>
				<category><![CDATA[American Food]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Mexican Food]]></category>
		<category><![CDATA[meal for less]]></category>
		<category><![CDATA[quesadillas]]></category>
		<category><![CDATA[whole wheat tortillas]]></category>

		<guid isPermaLink="false">http://desigrub.com/?p=450</guid>
		<description><![CDATA[The thing I love about quesadillas is the versatility&#8230; nothing really has to be measured out &#8212; vegetables and meat can be added or omitted. This is a great meal for less than $2 a person, which is perfect for our budget. My husband and I opted for whole wheat tortillas and fresh vegetables. Ingredient [...]]]></description>
		<wfw:commentRss>http://desigrub.com/2010/02/versatile-quesadillas/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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