I live in Texas and Mexican has long been my favorite ethnic cuisine. There's practically nothing in a Mexican restaurant I don't like, but I've guess I haven't tried everything. Mole sauce is fine, though I seldom have it. I suppose Mole Poblano is a variation of the chile relleno with mole sauce, which sounds delicious, alright. For years my favorite chile relleno was one served at a kind of tacky Mexican cafeteria chain called Pancho's. Their's was perfectly cooked with a very thick bread-like batter and came out soft and fluffy. The Pablano pepper had a nice white cheese inside and you'd generally have a yellow cheese sauce over it. A chalupa is similar to a tostada, but on a boat shaped tortilla. I haven't had one in awhile, but I make tostadas at home all the time. My favorite toppings include chicken breast and onions with chucks of well bell pepper, cooked potato and carrot as well. Of course I melt some chedder on top, then add a bit of salsa verde.
I'm afraid I can't help you on Tres Leches. That's dessert and when I have Mexican, there's no room left after the main course.
One thing that I have yet to acquire a taste for is “refried beans.”
Now, a good taco is good to find!
Ah, we all have our distinctive tastes. Though perhaps I should be, I'm not ashamed to say pinto beans are literally my favorite food in the world. I crock pot a batch every week or two, then freeze individual servings to use as "refried", etc. The traditional recooking method has never been necessary for me. When I cook my beans I use my own fairly complex seasoning combo and cook my beans very soft with a thick soup, so they're easily mashed for Mexican dishes.
