- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: "Authentic" Mexican vs "TexMex"
Posted on 7/12/16 at 10:05 pm to Stadium Rat
Posted on 7/12/16 at 10:05 pm to Stadium Rat
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.
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.
1
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
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News