[freedumb2003]

>>“Mexican” and “Chinese” food in the USA is completely Americanized<<

When I want Mexican food, I go to Mexico. It is amazing just how much Americans destroyed it. For example, Gringos seem to think that you slather salsa of some kind or another on EVERYTHING. That is wrong — you marinate the meat and add salsa sparingly (or, better still, eat small chiles between bites).

And how we changed things I don’t know. What we call a “burrito” (generally) they call a “taco.” What we call a “taco” they call a “taquito.” What we call a “taquito” they call a “flauta.”

And they still cook on open mesquite ovens and use the BLESSED ingredient LARD (heaven!).

American Mexican food is just American Food — a few steps from a hamburger.

[Fiji Hill]

What we call a “burrito” (generally) they call a “taco.”

It used to be that what in California are called burritos were called burros in Arizona. However, burros seem to have been disappearing from Arizona menus.

[muawiyah]

Tamales are American as Louisiana and the Mississippi River ~ there is a low level debate about them ~ one side thinks the idea drifted up from Meso America about the time Cahokia was the biggest city in the Midwest (1500s). Others think the idea came in from France ~ and was modified by adding Louisiana Hot Sauce ~ which owes its origin to NO ONE but the locals.

It's probably an obvious application given cornmeal ground to a specific grain size. I've imagined Columbus and his crew making a batch on the way back home.

[Freedom_Is_Not_Free]

Gringos seem to think that you slather salsa of some kind or another on EVERYTHING.

The only reason I eat burritos is because it is too messy to eat salsa out of my bare hands. A burrito is nothing but a foundation material for eating salsa. I bury my burritos in salsa, and I laugh.

[Freedom_Is_Not_Free]

Oh, and chili con carne sucks. Real chili doesn’t have beans!

[La Lydia]

I think the best Mexican food in the world is to be had in a corridor that begins in Ciudad Chihuahua and runs north to Cuidad Juarez, crosses the river to El Paso and continues up the Rio Grand Valley through Old Mesilla and Las Cruces (best fresh green chile, Hatch, actually) north to Albuquerque, and from there north to Santa Fe, Chimayo (best dried red chile) and Taos. And yes, lard is a blessed ingredient.