Question on Mexican food. The past three times I've had it in a restaurant I've

C

cynupstateny

Well-known member
become violently ill within 6 hours. All upscale well known places. When I cook it at home I'm fine. Can't imagine what would be in the restaurant food that I'm not using at home.

Needless to say I'll never go to another Mexican restaurant again.

 
Unless you're used to eating lots of fatty food I'd say it's the huge dose of fat

together with all the fiber from the beans, etc.

 
Years ago I went with a group of friends to Chevy's.

Now, I'm originally from New Mexico, so I don't really consider Chevy's to be Mexican food (but I didn't pick the place!). All of us got violently ill--it was awful. I asked a friend who is in food science about possible causes, and he said that most Mexican restaurants make the rice and beans ahead of time and just keep them warm. They sit around for hours and become a breeding ground for all kinds of food-borne illnesses. I imagine that even upscale places might do this.

Or there could be some spice/herb being used that you're allergic to. I don't do well with cumin, which is in almost all Indian food so I tend to stay away from Indian...getting sick does tend to curb your desire for the last thing you ate.

 
Rice in particular can be a breeding ground for germs, but 3 times in a row?

It usually takes longer than 6 hours for food poisoning. I'd suspect one of the characteristic spices--the chiles, or achiote, or cilantro, or even the lime in the tortillas, things that are always in Mexican food that you might not be used to.

 
food poisening hits in about 6 hours, that would be my guess. I'd also do some research and find

out if other patrons became ill from eating at those restaurants. Start with the health dept.

 
I have to agree...ironic coincidence, perhaps, however...

the way meat, vegetables, stocks, grains, fruits are all handled these days, and NOT really checked by the USDA, any one of the above things, or any of a thousand OTHER things could be the carrier culprit.
I've worked in public food service enough to get to hear the USDA lectures and tales of woe; I've also been the miserable victim of an unintended item in my food order...yes, at the best place in town.
Three times in a row? Three different places, three different problems? Rice here, mishandled chicken there, insufficiently washed produce at the third...it isn't so hard to imagine. You know how it is...pressed for time, in a rush...did the produce get a pre-wash?? Did those melons get washed? Someone else blows it off...it won't matter...they're only being used as garnish...just touching all the other food! It could happen so easily...
Cyn...I'm so sorry! Everyone deserves to have good Mexican food without having to work so hard for it!!

 
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