re: "Authentic" Mexican vs "TexMex"

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.