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Message: <blockquote data-quote="Whizbang Dustyboots" data-source="post: 8905015" data-attributes="member: 11760">I was about to say, what the world loves about pizza is Italian-American pizza, which in turn is dramatically different than purely Italian pizza (which, of course, relies on the New World's tomato) due to the easy availability of meat in the early United States as compared to Italy.Mexico is an enormous country with a wide and varied cuisine -- very different things are eaten in the Yucatan than are eaten in Mexico City than are eaten in Baja California. But what the US -- and through them, much of the world -- knows is what border communities and immigrants have tweaked to match American palates and available ingredients.I love authentic food and have repeatedly visited Mexico, but I don't think "authenticity" is inherently better than the fusion cuisine immigrants and border communities create out of necessity. (Again, pizza in any recognizable form wouldn't exist without the Old and New Worlds meeting.)In any case, the Mission burrito (the overstuffed burrito Americans know and love) is a San Francisco thing (created by Mexicans living in California, which was, itself, Mexico until the border crossed them). San Diego also has a big claim on the American burrito, including the very-American "California burrito," which is crinkle-cut French fries as an ingredient in a burrito. Potatos (papas en Espanol) in burritos were already a thing, but this just tweaked the delivery mechanism.</blockquote>

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