"Authentic" Mexican vs "TexMex"

A lot of taquerias don't put shite for salt on their meats. Also, I've noticed from working with Mexicans in kitchens, they don't really season their food until after it is cooked and in a tortilla and even then it's barely any salt(they prefer spice over salt for flavor)Idk if it's that they didn't have access to a lot of salt growing up or what but I have to ride their arse on layered seasoning and tasting their mise/prepped foods

True Mexican is much lighter ... Very little cheese, no chips, and not fried as much ...

Getting Mexican at "tex-mex" restaurants in Louisiana is like getting Cajun food at Cajun in Houston.

there are some good authentic spots. Go where they don't speak English. LINK La tiendita is a good example of this


this lady has some pretty good recipes https://www.mexicoinmykitchen.com/p/recipes.html

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I've got to say the I much prefer Tex-Mex

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While the food was pretty good, but it didn't have a whole lot of tastiness.

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I take it the margaritas were great

Mexican tacos are infinitely better than TexMex.

The good stuff.

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We recently ate at El Gato Negro

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Great restaurant

Tex-Mex seems to favor ground beef and sprinkle flavor like salt and pepper and a lot of grease.

True Mexican is more chunk or strip beef and the flavor comes from being cooked with peppers onions etc which you eat with the meat. It's also not nearly as greasy.

In Houston I seemed to find more authentic Mexican and less Tex-Mex.

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True Mexican is more chunk or strip beef

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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".

I just returned from a vacation in Chapas which is in southern Mexico. The food was incredible, like I never had. It would be like someone from up north eating in New Orleans. Flour tortillas can't be found, only corn. I wan't looking forward to this because I hate the corn tortillas you buy in the store.

After helping cook and grind the corn, form a ball, press and cook the tortillas the taste was like nothing I have ever had. The tamales come in two shapes, one for pork is like a small tennis ball wrapped in corn husk and the other, chicken, would be like putting two of ours together and wrapping it in a banana leaf. These are all made with fresh ground corn.

When eating fajitas the tortillas is used like us eating a folded slice of bread. The meat, chicken, onion and bell pepper is eaten with a fork not wrapped and eaten. Fresh cooked re-fried beans were to die for.

y'all don't have any dirty taquerias in Monroe?