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Unread 03-17-2013, 05:17 PM   #42

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Originally Posted by Cahusky View Post
Agreed, I thought I might be the only one thinking that. I grew up on chiliquiles in California and they weren't anything like that. We used stale tortilla chips and slow simmered them in a homemade chile sauce made with lots of garlic and onions (similar to gores) until the chips were soft. Usually served them with limes, cilantro and crema. Aside from my own, these are my favorite; a sloppy, sort of soupy version at the Mecca in Pittsburgh, ca
A few people have commented on this. There are many style variations. This is the style I grew up with in Tucson. I know it especially from the restaurant La Parrilla Suiza that has been on east Speedway for many decades. The Mexican food is considered to be that of Mexico-City as opposed to Texas, California, New Mexico, or "Southwest" styles. Last year, I was pleasantly surprised that the taste has remained largely the same, although they do include more southwestern dishes now.

I've also had very similar in New Mexico, but they were much spicier.
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