[PUGACHEV]

The styles of Mexican food are so varied it is hard to define it as one type of cuisine. In Mexico City, I found that what we would call Mexican food in the better restaurants was impossibly greasy. In the comida economicas, the cheaper places, it was more to our taste and in my view, better. In fact, the best - by far the absolute best - tacos, beans, and tamales were served to me off the street in Guadalajara, Tijuana, and Mexico City, respectively.

I do have one other thing to add to this discussion, how to make better Mole' from the off the shelf. Use Goya or Dona Marina in the small glass bottles. Add a quantity of it, usually 1:4 into boiling water and blend. While still hot, add a half a wafer of Abuelita Mexican Chocolate, and while it's still warm, add a cup of Mexican Coca Cola, with real cane sugar. Then, spread it over the Enchiladas just before they're finished cooking

[mylife]

Indeed, like most cultural foods the variety is regional in nature and varies widely, I love Baja Mexican, Mediterranean Italian

and I agree street tacos rock.

[mylife]

If you see 150 Mexican kids in field on the side of the road, stop there for the BEST street tacos

[mylife]

I was disappointed when I moved to Tx, this is not Mexican at all, it is Tex Mex! which is ok too but not at all the same.

[wardaddy]

I shall remember that

I use Savoies roux for gumbo when I’m in a hurry or need more roux than I made

Some glass jar recipe essentials are workable

[wardaddy]

Mexico City and Guadalajara have slightly different food styles

Mexico City is pretty cosmopolitan food wise in the nicer restaurants

Like Bogota and Caracas or Quito

What we eat is northern Mexico cuisine with Texas or New Mexico overtones ....and now Los Angeles overtones ....street taco fare

Oaxaca is to me....the bastion of the most traditional

The common thread to all Mexican is the chile pepper