Any chance we can get back on topic? You guys do this to every Mexican Rest thread.
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New Restaurant Sukhumvit 14 - Los Cabos
Started by BackinBKK, 2009-08-26 16:12
#52
hogheaven
Advanced Member Posted 2009-12-15 23:08:43
Any chance we can get back on topic? You guys do this to every Mexican Rest thread. Thats because TEX MEX is just that / and Mex food is always better than what a Texaen could cook/ they just want to belive that adding TEX to things makes it taste better ....to white people.....it does not..... Would you go to a TEX Irish place??? NO so why is TEX /MEX good.,,,,.Gest ....CAUSE #53
jfchandler
Epicurious Member Posted 2009-12-15 23:15:50
Does anyone posting here remember a restaurant in Suk Soi 14 called Los Cabos???
#54
JR Texas
Platinum Member Posted 2009-12-16 07:42:57
Living in AZ for a few years, salsa came with your tortilla chips. Hot sauce either came in a bottle or in a little bowl like the salsa. I usually ask for hot sauce when my meal comes. Never have asked for Pico de gallo. Let's get past this........some people say "salsa" and some say "hot sauce." Salsa is SPANISH. It basically means sauce. Many people don't speak Spanish and they will often say "hot sauce" when talking about a spicy sauce or spicy salsa. When you say "salsa" this is what many people think of: http://media.photobu...ver64/salsa.jpg I like that stuff.........but it is not what I think of when I ask for hot sauce. Hot sauce is "salsa picante." Why do I think that? Because I grew up in north Texas eating mainly at El Fenix, one of the oldest (perhaps the first) Tex-Mex restaurants in Texas. What do they call their salsa picante? HOT SAUCE! 
EL_FENIX_HOT_SAUCE.jpg 6.55K
1 downloadsSo, you get used to calling that hot sauce and every person I know does. BUT, there are many other places like Joe T. Garcias in Ft. Worth. If you walk inside and ask for hot sauce you get the same stuff that you get at El Fenix. BUT, if you purchase it, you purchase salsa:
JOE_T_GARCIAS_HOT_SAUCE.jpg 4.61K
0 downloadsStill, every person I know calls that hot sauce..........all the waiters know what you are talking about. Now, understand that people have different experiences..........it makes sense that some people call it salsa and some people call it hot sauce. What was the topic? I'm curious what the rice tasted like and the hot sauce/salsa, and beef fajitas at Monita. Oh.......for comparison purposes (please look at the rice), found a picture of rice, beans and enchilada and taco at El Fenix.......really good stuff:
EL_FENIX_ENCHILADAS_AND_TACO.jpg 151.82K
3 downloadsAnd fajitas at Joe T. Garcias:
JOT_T_GARCIAS_FAJITAS.jpg 30.28K
3 downloads
Attached Files
#55
SpoliaOpima
Senior Member Posted 2009-12-16 16:28:48
Joe T Garcia's fajitas -- always served with PICO DE GALLO not 'hot sauce.' Check the menu next time you're there or online.
Get over it, Mexican food rookie  A little Spanish won't hurt you none.Yes let's get back to Los Cabos. For those who have a phobia about the Spanish tongue, that 'The Capes.' I look forward to trying the place very soon. Enjoyed reading jfchandler's review 
Edited by SpoliaOpima, 2009-12-16 16:40:09. #56
SpoliaOpima
Senior Member Posted 2009-12-16 16:33:28
Living in AZ for a few years, salsa came with your tortilla chips. Hot sauce either came in a bottle or in a little bowl like the salsa. I usually ask for hot sauce when my meal comes. Never have asked for Pico de gallo. It's a Texas thang
#57
Groongthep
Senior Member Posted 2009-12-16 16:47:20
Any chance we can get back on topic? You guys do this to every Mexican Rest thread. Thats because TEX MEX is just that / and Mex food is always better than what a Texaen could cook/ they just want to belive that adding TEX to things makes it taste better ....to white people.....it does not..... Would you go to a TEX Irish place??? NO so why is TEX /MEX good.,,,,.Gest ....CAUSE You have no idea what you're talking about. Tex Mex is simply a style of mexican food invented by mexican americans who happen to live in Texas. It has nothing to do with white people. I've tried different styles of mexican food from many different states in both the US and Mexico and they can all be good if done right. You should try it before you knock it. #58
zaphodbeeblebrox
Super Member Posted 2009-12-16 17:10:36
Tex Mex is simply a style of mexican food invented by mexican americans who happen to live in Texas. It has nothing to do with white people. Not quite. Tex-Mex is the name given to Mexican-inspired cuisine prepared by people living in America (often Tejanos as well as Spanish or even Creole peoples) using ingredients available in North America. It started in Texas and the southwest U.S. and spread throughout the country. The name "Tex Mex" came from the Missouri Pacific Railroad (nicknamed the "Tex.Mex") Interestingly, the foremost expert on Tex-Mex is a white woman, Diana Kennedy, who in 1972, wrote the breakthrough cookbook, The Cuisines of Mexico. Tex-Mex is characterized by heavy use of cheese, beef, and beans, and the creation of the dish, fajitas. #59
JR Texas
Platinum Member Posted 2009-12-16 17:41:29
Living in AZ for a few years, salsa came with your tortilla chips. Hot sauce either came in a bottle or in a little bowl like the salsa. I usually ask for hot sauce when my meal comes. Never have asked for Pico de gallo. It's a Texas thang Please stop your spamming.........you are coming across as an idiot.........and you are getting off topic. #60
jfchandler
Epicurious Member Posted 2009-12-16 17:47:09
YUMMMMM!!!!!!!!!!!!!!!!!!! I wish you'd stop talking like that... Making me HUNGRY!!!!
Tex-Mex is characterized by heavy use of cheese, beef, and beans, and the creation of the dish, fajitas. #61
Groongthep
Senior Member Posted 2009-12-17 16:32:47
Tex Mex is simply a style of mexican food invented by mexican americans who happen to live in Texas. It has nothing to do with white people. Not quite. Tex-Mex is the name given to Mexican-inspired cuisine prepared by people living in America (often Tejanos as well as Spanish or even Creole peoples) using ingredients available in North America. It started in Texas and the southwest U.S. and spread throughout the country. The name "Tex Mex" came from the Missouri Pacific Railroad (nicknamed the "Tex.Mex") Interestingly, the foremost expert on Tex-Mex is a white woman, Diana Kennedy, who in 1972, wrote the breakthrough cookbook, The Cuisines of Mexico. Tex-Mex is characterized by heavy use of cheese, beef, and beans, and the creation of the dish, fajitas. These interesting little bits of information may be true but nonetheless I have eaten Mexican food in Texas more times than I can ever remember and everytime it was made and served by people of Mexican descent. I don't doubt that mexican restaurants run by whites may exist in Texas, but I personally have never been to one. I don't think I knew of anyone who would want to eat at a mexican place where the food was prepared by gavachos anyway. I don't count Taco Bell as being a mexican restaurant. By the way, everybody I knew in Texas who was familiar with the Missouri Pacific Railroad called it the MOPAC; never heard it called the TEX-MEX. There's even a major thoroughfare in Austin named after it. Edited by Groongthep, 2009-12-17 16:33:53. #62
dirtbiketrails
Newbie Posted 2009-12-17 18:23:50
I have been by Los Cabos a few times already. What I can say is that the salsas, sauces and the like were great. I usually douse my Mexican food with Tabasco, but I found I didnt need to use it as the sauce found there is already very good. The guacamole is also very tasty.
There was talk in this thread that there should only be true mexican food there. Well, I dont know if Mexicans eat ribs, but I sure do! Maybe kickass ribs are not mexican food, but eating ribs and sipping beer outside with friends certainly works for me  I had them last time I was there and thought they were great.
#63
tutsiwarrior
Titanium Member Posted 2009-12-17 20:10:08
ye know..ye learn sumpin' new on thaivisa every day...
when I wuz growin' up in So Cal during the 50s & 60s never saw a fajita...then, some time in the 70s the item appeared on restaurant menus that had recently opened...me an' my pals were always puzzled about the fajita bizniz as our old haunts never had fajitas on offer...not that we cared; we thought it was a gringo usurpation of the cuisine... now I'm informed that it is a tex-mex specialty...that answers a lot of questions, some of which I've pondered for over 30 years...  btw, bottled salsa ain't all bad...I challenge anyone to blindfold test with La Victoria Salsa Ranchera (widely available in CA as one of a line of products) and the finest restaurant freshly made item...either in CA or TX... #64
zaphodbeeblebrox
Super Member Posted 2009-12-17 21:29:41
btw, bottled salsa ain't all bad...I challenge anyone to blindfold test with La Victoria Salsa Ranchera (widely available in CA as one of a line of products) and the finest restaurant freshly made item...either in CA or TX... #65
zaphodbeeblebrox
Super Member Posted 2009-12-17 21:58:18
By the way, everybody I knew in Texas who was familiar with the Missouri Pacific Railroad called it the MOPAC; never heard it called the TEX-MEX. There's even a major thoroughfare in Austin named after it. The Tex-Mex railroad runs between Beaumont and Corpus Christi. It's been in operation for 130 years. The names MoPac and TexMex came from the abbreviations used in newspapers for train schedules. Quote Corpus Christi, Rio Grande and Narrow Gauge Railroad Company: Construction began in 1875, project was headed by Col. Uriah Lott with financial help from Mifflin Kenedy and Richard King. Original branch spanned from Corpus Christi to San Diego and Eagle Pass. A branch line also developed from San Diego to Laredo and was completed in 1879. Lott sold the railroad and it later became known as the Texas-Mexican (Tex-Mex) railroad.  
Edited by zaphodbeeblebrox, 2009-12-17 22:00:00. #66
powderpuff
Platinum Member Posted 2009-12-18 01:38:02
Utter chaos.
Congratulations on fu$$ing another thread. #67
tutsiwarrior
Titanium Member Posted 2009-12-18 02:00:20
yeah...an' to add to the meltdown: 5 minute guacamole - nice ripe hass avocados, a few dollops of La Victoria Salsa Ranchera, squeeze of lemon et viola...
(tutsi runs for cover as epithets and Los Cabos menus are hurled...) #68
JR Texas
Platinum Member Posted 2009-12-18 05:37:38
What is the name of the new restaurant on Sukhumvit 14? Los Cabos? Is it any good? Thanks. #69
BackinBKK
Advanced Member Posted 2009-12-18 16:44:56
I agree with Dirtbiketrails..... I do love the guacamole and eating ribs while drinking some beer Al Fresco with friends always makes for a good time. Last night I had the crispy fish tacos which were really tasty, too bad I didn't have a decent camera with me. Here are a few pics from Los Cabos Facebook page which are making me hungry as I post!
Attached Files
#70
Powerband
Senior Member Posted 2009-12-19 20:37:23
what are the prices like here? please warn me before i go.
#71
SpoliaOpima
Senior Member Posted 2009-12-19 22:38:27
btw, bottled salsa ain't all bad...I challenge anyone to blindfold test with La Victoria Salsa Ranchera (widely available in CA as one of a line of products) and the finest restaurant freshly made item...either in CA or TX... I'd accept that challenge, gladly. I can tell the difference between tomato puree and fresh chopped tomatoes blindfolded. Also La Victoria Salsa Ranchera contains vinegar, like most bottled Mexican salsas and unlike fresh salsa. Worlds apart. But you're right bottled salsas can be OK, if that's all that's available. No respectable Mexican or Tex-Mex restaurant would serve them IMO. I'm sure the salsas at Los Cabos will be fresh. #72
jfchandler
Epicurious Member Posted 2009-12-20 00:51:07
Figure about 300 baht per Mexican entree, and maybe 100 more if you're going to order Western instead ofl Mexican dinners. Add drinks, service charge and tax.... My two person bill in total was close to 1000 baht....
#73
tutsiwarrior
Titanium Member Posted 2009-12-20 05:57:57
btw, bottled salsa ain't all bad...I challenge anyone to blindfold test with La Victoria Salsa Ranchera (widely available in CA as one of a line of products) and the finest restaurant freshly made item...either in CA or TX... I'd accept that challenge, gladly. I can tell the difference between tomato puree and fresh chopped tomatoes blindfolded. Also La Victoria Salsa Ranchera contains vinegar, like most bottled Mexican salsas and unlike fresh salsa. Worlds apart. But you're right bottled salsas can be OK, if that's all that's available. No respectable Mexican or Tex-Mex restaurant would serve them IMO. I'm sure the salsas at Los Cabos will be fresh. most fresh salsa will contain either lime or lemon juice which serves the same purpose. meself I make me own these days as there is no salsa, bottled or otherwise, to be had...just toss all local ingredients in the blender an' pulse a few times...OK fer the scrambled eggs... home on the range in Suphanburi...does Los Cabos have a takeaway menu? Mebbe I'll get sum salsa to go next time I'm in BKK and compare with the homade variety... #74
jfchandler
Epicurious Member Posted 2009-12-20 08:25:44
A couple of tidbits about Los Cabos, for those who are interested....
They are planning to link up with one or more of BKK's home meal delivery services....but hadn't put that into operation as yet. Maybe sometime after the new year.. When I was there the other day, I didn't ask, or see, if the restaurant had take-away capacity, i.e., paper/plastic boxes that would allow them to pack food, or even leftovers, to go.... I'm guessing they might, though.... As for their salsas, as I alluded in my review earlier in this thread, the salsas on offer there right now are a real weak point in their set-up.. The ones they are serving are pretty weak and uninspired. And they are seriously lacking anything with even a modest punch of spiciness.... #75
on-on
Senior Member Posted 2009-12-20 14:14:04
Had the fajitas and nachos when I went back, both beef. The nachos and fajitas are almost identical to the Great American Rib Company nachos and fajitas. The flavor's a bit different in the nachos since they don't use the GARC chili as a base the way GARC does, but the composition's otherwise the same. Definitely tasty enough and plenty of cheese and meat and what not on top. The fajitas come on what would be a sizzling metal platter back home, but what is simply a warm metal platter here. When you order fajitas on a sizzling plate back home you often need to downgrade your cooked preference by a degree (medium well to medium) so they can cook while you wait, but definitely order them as you want them to come out here, because the platter isn't cooking anything. They come with the little four ramekins of cheese, sour cream, beans and pico and the tortillas like at GARC and the platter is bedded with onions and red bell peppers.
My issue with the beef already is my issue with the beef at almost every Mexican place in Thailand - it doesn't taste or look or smell grilled. I'm guessing grilling beef here must make it too tough, but it really dulls the flavor and the presentation when it's fried or boiled or baked or broiled or whatever instead of grilled over a flame. I had this same issue at Jorge's place, which I really like, but which also serves this kind of beef. Overall I definitely preferred the starving surfer plate (not sure of the exact name) with its chile relleno, enchilada and taco, but the nachos are much better than the chips and salsa (i.e. pico). For those complaining about the music, it was at a decent volume when I was there and one thing I definitely have to compliment them on is the atmosphere, which is fantastic. It's a beautiful house with a beautiful little patio. Everything from the neon green baby chair covers to the red napkins and the yellow walls of the house with the green shutters really looks nice. I'll be back. |
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