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<blockquote data-quote="Dannyalcatraz" data-source="post: 8635587" data-attributes="member: 19675"><p>One thing I’ve learned about Mexican food is…it’s diverse. I mean, its a big country with two long coastlines. There WILL be regional takes. I’ve lived in Texas most of my life, and I was in my mid-20s before I found a Mexican restaurant that served seafood of any kind.</p><p></p><p>Besides that, true Mexican food in America is rare- most restaurants serve fusions of Mexican with the local state cuisine. So Tex-Mex like we get around here is different from the “Mexican” food you’ll find in New Mexico, which differs from Arizona’s version, which isn’t like Nevada’s. California’s version is pretty unique.</p><p></p><p>And believe me, fans of one will not necessarily like the other variants. (Not really a surprise, if you think about it.)</p><p></p><p>PLUS, we’re starting to see stuff that was sold as “Mexican” being revealed as having other national origins. A bunch of Central and South American places are starting to spring up, so we’re seeing even more variations. My mom has gotten to the point where she can distinguish at least 6 different countries’ tamales.</p><p></p><p>Looking at that menu, I’m seeing stuff I don’t see in typical Tex-Mex, but might be more common in California. Some- but not all- of that is probably due to having to adapt the ingredie to what’s available. Plus, some of that looks more South American than actually Mexican to me.</p><p></p><p>If I were there and looking for something “familiar”, I’d probably look at the carnitas soft tacos or the carne asada. The Cerdo y piña and costillos look good to me too.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8635587, member: 19675"] One thing I’ve learned about Mexican food is…it’s diverse. I mean, its a big country with two long coastlines. There WILL be regional takes. I’ve lived in Texas most of my life, and I was in my mid-20s before I found a Mexican restaurant that served seafood of any kind. Besides that, true Mexican food in America is rare- most restaurants serve fusions of Mexican with the local state cuisine. So Tex-Mex like we get around here is different from the “Mexican” food you’ll find in New Mexico, which differs from Arizona’s version, which isn’t like Nevada’s. California’s version is pretty unique. And believe me, fans of one will not necessarily like the other variants. (Not really a surprise, if you think about it.) PLUS, we’re starting to see stuff that was sold as “Mexican” being revealed as having other national origins. A bunch of Central and South American places are starting to spring up, so we’re seeing even more variations. My mom has gotten to the point where she can distinguish at least 6 different countries’ tamales. Looking at that menu, I’m seeing stuff I don’t see in typical Tex-Mex, but might be more common in California. Some- but not all- of that is probably due to having to adapt the ingredie to what’s available. Plus, some of that looks more South American than actually Mexican to me. If I were there and looking for something “familiar”, I’d probably look at the carnitas soft tacos or the carne asada. The Cerdo y piña and costillos look good to me too. [/QUOTE]
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