Promised Review of El Mesquite Grill

[Oyster]

Actually, I have never ordered Nachos in a restaurant. I don't even like the looks of them. Never will either.

Rat, your post actually has started a cross-forum rant, Mexican Food Inanity . Are you familiar with the dean of all food's forum?

[ratcheese]

Actually, I have never ordered Nachos in a restaurant. I don't even like the looks of them. Never will either.

Rat, your post actually has started a cross-forum rant, Mexican Food Inanity . Are you familiar with the dean of all food's forum?

Funny stuff with Feng over there. Someone alerted me last night, We'll have some fun with her inanity today. But, I have to admit my long-windedness on the subject has become a bit tiresome to even myself.

The varities of Mexican, and the vast number of topics related to those varities, make the subject difficult reduce to a focused point.

Don't blame you for not eating Nachos. I don't eat Ballpark Nachos, either, and that is almost all you see over here.

But there are only two apps I know of that are consistently served in this area, guacamole and nachos. And, of those two apps, Nachos is the one where the difference in quality is obvious--its visible. It doesn't require a developed taste.

The difference between real Nachos and Ballpark Nachos is impossible to miss.

Remember the guy in my review? The one happily shoveling down forkloads of processed Guacamole? The quality of Guacamole is more difficult to discern, for unseasoned diners.

My suggestion was for an acid test--some easy way for people to tell authentic quality and concern from establishments that are there to make a buck.

And, from what I see, opening a Mex joint over here, is a great profit oriented move. There will be more opening up, I promise.

---------- Post added at 09:27 AM ---------- Previous post was at 08:27 AM ----------

Interestingly, one of the only "restaurants" that I've seen do nachos in the described manner (individual chips/beans/cheese/peppers) is Chili's. They're not particularly good, but they are that style.

Maybe that underscores the point about the authenticity of nachos - I don't know. Thought I'd throw that out there.

I can't say anything about Chili's, other than my youngest occasionally talks me into going there when we're on the Northshore. The last time we ate there, I had a cheeseburger. It was actually pretty good.

But, no, I wouldn't order Nachos or anything else there. As a chain, thery are almost certainly using packaged, pre-cooked chips, etc., not worth dealing with.

[ratcheese]

Last night, a friend made me aware that an aspiring food writer on another board was attempting to B-slap me over some of my recent comments related to Mexican Food in New Orleans. So, like a dummy, I fell for it and checked out her rant--it is entitled, "INANITY"..

So, Feng, here you go:

1) crrush recently mentioned enjoying some barbacoa down on Zarzamora St., in San Antonio, and I replied that I was familiar with the area. What I didn't tell him, was that my entire family has lived in the ranch lands, 25-35 miles south of Zarzamora since the
1800's. That is my home. Mexican Food is not ethnic food, to me.

You seem to find the idea of familiarity with foods, to be an inadequate pre-requisite in quality assessment and I have to say, that seems very odd to me as I travel around the country and see CAJUN BLACKENED SHRIMP-ON-A-STICK, CAJUN BLACKENED THIS AND THAT, and I can't bring myself to try it. Furthermore, I can't image many natives of this area falling for it, either.

In fact, although I have lived here permanately for almost 15 years, I still defer to natives in their assesements and discussions of native foods, as I think any reasonable person would.

However, I am always open to learning new things, so I was delighted and enlightened by your recent internet wanderings that made me aware of the fact that Nachos were invented in Piedras Negras by a Women's Auxilary Club. It makes me think of all the ways that knowledge might have altered my life if I had known sooner.

I was also delighted to know that fresh jalapenos are used on Nachos. I've never seen a fresh jalapeno on Nachos but I'm only 55, I might find one, yet. You seemed to take offense at my use of the term "pickled" when referring to canned jalopenos and on that point. I defer. I honestly don't know if canned peppers are pickled or simply canned. Furthermore, I don't give a ****.

2) How in God's name did I miss that band of Yellow Cheese Making Mennonites in Chiuahua? I thought I had taken all the tours.

And more yellow cheese to be found in western Mexico, you say?

Let me pass along some info to you that comes from direct life experiences--Mexicans despise the idea of yellow cheese, it is foreign to them. They don't know the difference between American and Chedder. its all yellow. Hence, my abbreviated allusion to "yellow cheese."

Tex-Mex incorporated American and sometimes even Chedder, generations ago.

What other crap did you come up with?

Oh, btw, there may be remote, isolated regions or locals in Western Mexico that use Yellow Cheese, I don't know. If its on the internet, I'm sure its true and the factoid will find life on food sites like Chowhound--photos to be exhibited next to the Ballpark Nacho slide show.

Mexican Food in New Orleans = Cajun Blackened Shrimp-on-a-Stick

How about that? You understand that?

Your Tom has awarded Cafe Granada on Carrolton the same 3 STARS as Juan's Flying Burrito.

Do you understand that? I don't believe you even understand the full implications of that bit of inanity, Feng. 3 STARS are intended to mean, "Worth driving across town for"

blah, blah, blah

[crrush]

ratcheese, I appreciate the thoughtful, level-headed response to my post, particularly your point that "maybe open discussion will be a good thing."

Your p.s. made me laugh out loud. Holy mole.

Don't let rants and cheap shots, wherever they're posted, derail you from this discussion. I, for one, am interested in your quest, even if we don't share the same opinions. Provoking discussion (even heated exchanges, if they're interesting) is a good thing. Some people just like to poke other people in the eye while they do it. Doesn't add to the discussion, though.

[ratcheese]

ratcheese, I appreciate the thoughtful, level-headed response to my post, particularly your point that "maybe open discussion will be a good thing."

Your p.s. made me laugh out loud. Holy mole.

Don't let rants and cheap shots, wherever they're posted, derail you from this discussion. I, for one, am interested in your quest, even if we don't share the same opinions. Provoking discussion (even heated exchanges, if they're interesting) is a good thing. Some people just like to poke other people in the eye while they do it. Doesn't add to the discussion, though.

You're right. There is a funny bit of back-story to that, though. But you are right, I'm finished with it. ha

[Schuarta]

.....Back to Mexico: What about the vast, gorgeous world of moles? What about birria from Jalisco? Nevermind the whole delicious, regional cuisine of the Yucatan. (No, this food probably does not exist in N.O., unless you're eating in the home of a native. But if you ever run across these dishes in your travels, give 'em a shot.)

Thought I would chime-in with my very limited knowledge of authentic Mexican food. In the 1980's, I had the opportunity to make many business trips to Mexico City, usually 1-2 weeks at a time, working with a partner born and raised there. From breakfast to dinner to bar snacks, eating with him at places he picked out, I had an array of mostly tasty (to me) foods, the likes and styles of which I have never seen or tasted in US restaurants.

[ratcheese]

Thought I would chime-in with my very limited knowledge of authentic Mexican food. In the 1980's, I had the opportunity to make many business trips to Mexico City, usually 1-2 weeks at a time, working with a partner born and raised there. From breakfast to dinner to bar snacks, eating with him at places he picked out, I had an array of mostly tasty (to me) foods, the* likes and styles of which I have never seen or tasted in US restaurants.

I made a generalized statement to the effect that Mexican Food has always been better North of the Border due to better indredients or the availibility thereof. And, that is a true GENERAL statement, or maybe that statement is outdated now that Faux Mex has spread throughout the US--it may no longer be true. I'll have to think about that.

Having said that, I have had a lot of food in Mexico City, Guadalahara, Monterrey, etc., that cannot be had in the US., due to its exceptional quality. Even in Mex havens such as San Antonio and South Texas, you can't find that unique quality. But, those were outstanding restaurants and they were rare.

Same goes for street food. though. The best tacos I've ever had were in Mexico City. (Southern Style) But again, those places were extremely rare,

[Oyster]

One of two reviews I've seen on El Mesquite in recent weeks. This one from Gambit's McNaulty.

http://bestofneworleans.com/gyrobase/Co ... id%3A73745

[ratcheese]

One of two reviews I've seen on El Mesquite in recent weeks. This one from Gambit's McNaulty.

http://bestofneworleans.com/gyrobase/Co ... id%3A73745

Oyster, I don't know what to say about that.

It does make me wonder about the motivation behind reviews such as this. I would not have bothered to even mention the place if I hadn't promised to visit and report back.

My opinion of local food writers and their knowledge of Mex, Tex-Mex, or any type of Mex for that matter, remains unchanged--in fact, my original opinion of their knowledge and professionalism is strengthened by this review.

I don't care if sales or marketing did tell him to do a nice write-up on the place, it hurts his credibility and it does a disservice to unsuspecting readers of the Gambit.

The writer seemed to issue some credence to the owner by mentioning he was a native of El Paso, but he followed that information up with the fact that the man worked in the chemical industry and had another restaurant in Slidell, before the Mesquite Grill. So, what does that all add up to? Sounds like--whiff!

Reading between the lines, I would guess he wrote this piece on orders.

And New Orleans remains a Food Mecca...edit...no more rants. I will not rant. I will not rant. the end