“Authentic” Mexican food = Tex-Mex in many places. This looks like it.
For all the “cheese product” hate in here: it has its place in certain foods. My favorite response I’ve seen to calling it fake with “it isn’t cheese” is “is meatloaf meat?” Same concept. Meatloaf isn’t fake meat. It’s a product made with meat. Just like cheese with emulsifiers added. I think we just have different levels of linguistic classification attachment to different foods. It may not be “a” cheese, but it’s “cheese”. You’re not far off from going after almond/soy/oat milk.
Okay, that’s a reasonable argument. Although meatloaf doesn’t use any chemical additives, it’s traditionally just ground meat, breadcrumbs, and eggs, along with seasonings and spices. And just like the name implies, it doesn’t pretend to be meat, hence the addition of the word “loaf”, which is usually used for bread. It’s a meat product in the same way that American cheese is cheese product.
As for cheese alternatives made from plants, those are not allowed to be called cheese either. They are allowed to wear the names of the cheese varieties they aim to imitate, but it has to be accompanied by the word “style” and never by the word “cheese”, so you get things like “plant-based cheddar style slices” or “dairy-free mozzarella style shreds”.
Also fair. I won’t pretend I’m following USDA or whatever naming rules (the “uncured” labeling is bullshit - oh we didn’t use straight potassium nitrate - just celery juice which contains the potassium nitrate), just going with the general language trend I see. YMMV
I did conflate cheese that has built in emulsifiers, “american cheese”, with imitation cheese product (likely the plastic wrapped slices melted onto that dish) which also has emulsifiers and has lower fat content and isn’t as nice. That’s on me, my bad.
tongue-in-cheek, not really ragging it but: “oooooo chemicals” like salt? The potassium nitrate in cured/“uncured” meats? Sodium citrate, one of the most common additives to keep cheese emulsified, is often used in sausage making…and apparently blood banks if wikipedia is to be believed. I know there are horrible things put in processed foods, but “chemicals” is not a useful way to distinguish them. I apologize in advance if I’ve read a too-unfavorable slant into your use of the word chemical.
Fair enough, but in reality, it’s not always sodium citrate, as the FDA permits a whole variety of other emulsifying agents to be used:
Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate
I’m not a chemist so I can’t tell you how good are bad those are for your long term health but as far Kraft Singles are concerned, the choice appears to be sodium phosphate, not citrate.
The hell? You guys are right next to Wisconsin, you should be able to get some real cheese…
This photo reminds me of all the shitty restaurants that put the cheese on top of an omelette instead of inside it. And some of them are even using american slices.
American slices are a food crime in and of themselves already. If it doesn’t even meet the legal definition for being called “cheese”, it has no business going around and pretending.
I’ll make an exception for vegan cheese alternatives if they’re made out of natural ingredients but this shit is literally plastic.
this shit is literally plastic.
It’s cheese with sodium citrate added so it melts easier. It’s not literally plastic; this take is false, outdated, juvenile, and completely overblown and hyperbolic.
American cheese is cheese according to some links people posted. It is adequate for grilled cheese sandwiches.
There is American cheese that is not Kraft singles that do meet the criteria to be considered cheese rather than a cheese product, and it’s genuinely really good. Better than singles. Ask for it at a deli.
No, legally it used to be called “pasteurized processed cheese product”, although apparently they have replaced “processed” with “prepared” nowadays, likely because it sounds slightly less artificial.
Either way, it definitely does not meet the legal standard to simply be called “cheese”.
It’s called processed because they mix cheese and other dairy products like milk and they can also add whey protein. It’s cheese that has additional processing.
I’d argue it’s the best for grilled cheese sandwiches because it stays melted way longer. Other types of cheese I’ve tried get a weird texture when they cool off. I don’t particularly like them anyway due to the macros being garbage and I’m certainly open to suggestions but this has been my experience.
I do sympathize with the hate for Kraft slices, I wouldn’t argue it… but I kind of like them on a burger sometimes. I like the texture and the way it melts.
If I want cheese with a capital C the I’ll go with cheddar or pepper jack or whatever, but if I want gooey cheese product then kraft it is.
Don’t tell me that there isn’t any single trashy food product you enjoy as a guilty pleasure.
They’re also great for grilled cheese and I personally use them in my omelettes that I make just about every morning
I’m not judging you for enjoying Kraft slices, I’m judging Kraft slices for not being cheese.
So they are a food crime, but am in the clear if I consume and enjoy them?
I suppose their existence is the crime and I am just an idiot.
This post is curiously short of details as to where such a feast is found in Iowa. I’ll give you a hint: there is a lot of good Mexican food in Iowa. It is usually in hole-in-the wall restaurants that don’t look like anything, and are owned by Mexican families. My guess is this food is from some sort of “family” restaurant. And the family is not Mexican or South American in ethnicity.
description from a similar looking resaraunt ’ Pollo Fundido! 😋You’re missing out if you haven’t tried this ! Crispy flour tortilla with shredded chicken and jalapeño cream cheese sauce topped with American cheese and guacamole ! #mistresamigos #mexicanrestaurant #authentic #mexicanfood #pollofundido
Yup, I moved to an Iowa town with a lot of hispanic representation and was excited that there was a couple mexican restaurants in my area. The one everyone seems to love isn’t THIS bad but its 100% made for white people “mexican” food. Thankfully, the hole the wall a couple blocks away is authentic.
It’s like the recipe went through a game of telephone as it passed each state before reaching Iowa. I’d hate to see what Maine looks like
What in Sam hell is that even supposed to be? Like what did it say on the menu?
Cheese is not supposed to look like that…
That’s a melted Kraft Single. At least they removed the plastic first.
Edit: Yes, they’re wrapped in plastic. Please don’t burn it.
The beans and rice bowls look pretty good, although I’ll bet they’re not spicy enough.
The cheese things… I can’t even figure out what’s supposed to be in there.
My guess is pollo fundido. It’s like a chimichanga covered in cheese and creamy sauce.
Doesn’t look very fun at all
Those are slices of American Cheese, which is a pasteurized processed cheese food. Not actual cheese.
It makes a nostalgic grilled cheese but whatever is underneath in the pic, it doesn’t deserve that blanket.
American Cheese is processed, however it is real cheese.
https://www.seriouseats.com/whats-really-in-american-cheese
It is also a damn near magic ingredient for anyone that doesn’t have access to pure sodium citrate, and wants a silky smooth cheese sauce that won’t break even when you put it in the fridge and reheat in the microwave. Just make your cheese sauce as normal with whatever cheeses you want. Once you’ve gotten it melted and combined, add a single slice of American cheese. The flavor won’t change in the slightest since American cheese has a fairly mild flavor, but the texture absolutely will change to that perfect nacho cheese sauce texture everyone knows and loves.
What the fuck happened here?
A crime against humanity
Yes we’ve established this is in Iowa but please answer the question!
Was that guacamole microwaved? Nevermind don’t tell me, I don’t think I can handle it rn
Refried beans my guy.
Under the tomato playa?
Llévame a la playa del tomate
No I’m sorry, that is not going to work Pedro. Thanks for letting me know though
made sardine tacos yesterday. basically replace meat with a sardine. Any work but I like olive oil. add your favorite taco ingredients. Iowa should have a little corn, js
wtf
do you use hard or soft shell?
soft 100% corn. also a slice of cheese with favorite hot sauce between 2 tortillas and microwave about 20 seconds makes a quick snack. toasted tortillas are good too.
Ever had to the sardines that come with hot sauce? I got some yesterday but haven’t tried yet
Sure, most are unpronouncable chemicals that give me indigestion. vinegar, salt, peppers ie. tabasco. and Yellow Bird out of Texas makes great hot sauce. sardine packers, not so much. fewer ingredients the better
When i go to Tennessee, I usually carry Texas Pete or a jalapeno in my purse because all the food tastes like a biscuit.
LMAO! I bought a bottle of Tapatio last time I was in TN so I’d have something.
I had a friend from ND visit and asked me for the patio sauce. The other 3 of us at the table had no idea until he pointed to Tapatio.
