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re: "Authentic" Mexican vs "TexMex"
Posted on 7/12/16 at 10:32 pm to LSUFanHouston
Posted on 7/12/16 at 10:32 pm to LSUFanHouston
quote:
True Mexican is more chunk or strip beef
If you're talking northern Mexican food maybe, where the land was best suited for cattle ranching and cowboys started grilling meat over an open flame that we know in the states as a fajita.
But if you're talking about Michoacan...the best known dish is bierra, Oaxaca is mole and insects, Yucatan is pibil, Veracruz is heavily influenced by Spanish flavors...evidence in huachinango Veracruz (olives).
This is a gross oversimplification of Mexican food btw....just meant to show that it's not all about Northern Mexican food which we as Americans generally identify as "authentic".
This post was edited on 7/12/16 at 11:02 pm
3
Posted on 7/13/16 at 1:04 am to offshoreangler
quote:
If you're talking northern Mexican food maybe, where the land was best suited for cattle ranching and cowboys started grilling meat over an open flame that we know in the states as a fajita.
But if you're talking about Michoacan...the best known dish is bierra, Oaxaca is mole and insects, Yucatan is pibil, Veracruz is heavily influenced by Spanish flavors...evidence in huachinango Veracruz (olives).
This is a gross oversimplification of Mexican food btw....just meant to show that it's not all about Northern Mexican food which we as Americans generally identify as "authentic".
This sounds pretty accurate.
Much of what of us know as Mexican food is akin to calling Orange Chicken "Chinese food"
Posted on 7/13/16 at 9:29 am to offshoreangler
quote:
This is a gross oversimplification of Mexican food btw....just meant to show that it's not all about Northern Mexican food which we as Americans generally identify as "authentic".
You right... I should have clarified Northern Mexico authentic... reality is in most instances, that's all you are going to get in the states. Finding a Michoacean type place in the States is pretty rare (not impossible)
Posted on 7/13/16 at 2:04 pm to offshoreangler
quote:
If you're talking northern Mexican food maybe, where the land was best suited for cattle ranching and cowboys started grilling meat over an open flame that we know in the states as a fajita.
But if you're talking about Michoacan...the best known dish is bierra, Oaxaca is mole and insects, Yucatan is pibil, Veracruz is heavily influenced by Spanish flavors...evidence in huachinango Veracruz (olives).
This is a gross oversimplification of Mexican food btw....just meant to show that it's not all about Northern Mexican food which we as Americans generally identify as "authentic".
Similar to the way Americans view Italian food. The food in northern Italy and Tuscany is fantastic and the further north you go in Italy the less tomato there is in the cooking. Americans tend to think of Italian as pizza, calzone, lasagna and spaghetti.
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