Comments on: Texas Mexican Carne Guisada has pepper AND chile https://adanmedrano.com/texmex-carne-guisada-has-pepper-and-chile/ On Food & Culture Tue, 01 Dec 2015 06:03:52 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Adam Collins https://adanmedrano.com/texmex-carne-guisada-has-pepper-and-chile/#comment-145190 Tue, 01 Dec 2015 06:03:52 +0000 http://jmcommunications.com/wordpress/?p=391#comment-145190 Pepper and chile added extra ordinary taste in Carne Guisada. I can image by this picture that how much tasty and spicy this recipe will be.

]]> By: Adán https://adanmedrano.com/texmex-carne-guisada-has-pepper-and-chile/#comment-7933 Tue, 12 Feb 2013 21:52:38 +0000 http://jmcommunications.com/wordpress/?p=391#comment-7933 In reply to El Conde.

I agree that it is unique to us. I compare it to stove-top braising. But a good guisado is truly ours, and I love it always.

]]> By: El Conde https://adanmedrano.com/texmex-carne-guisada-has-pepper-and-chile/#comment-7843 Sun, 10 Feb 2013 22:16:20 +0000 http://jmcommunications.com/wordpress/?p=391#comment-7843 Whatever the variation, Carne Guisada is always to die for! My mother, grandmother, aunts and uncles all fixed carne guisada their own way and it was all good. The amazing thing to me is that “guisar” seems to be exclusively Tex-Mex, unlike frying, boiling, roasting, etc. I know there’s sauteeing and simmering, but if there’s something comparable to guisar, I don’t know what it is. Any ideas?
Warmest regards,
Al Canales

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