re: Is Mexican food basically just a bunch of sandwiches with different types of bread?

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The most famous Veracruz dish is Huachinango a la Veracruzana (Snapper Veracruz[7] style). It is a baked whole fish covered in a tomato based sauce flavored with mostly European ingredients such as olives, garlic, capers and more.[2] The most widely served dish in the state is arroz a la tumbada, which can be found in almost all restaurants that serve seafood in Veracruz. It originated as a poor fishermen’s dish, a way to stretch seafood. It typically contains various fish and shellfish, tomatoes, onions, garlic, green chili peppers, oil and various herbs, similar to paella.[8] It is closely followed by caldo de mariscos, a seafood soup which is said to cure hangovers.

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The cuisine of the Yucatán Peninsula (actually three states: Yucatán, Campeche and Quintana Roo) is perhaps the most revered after Oaxaca. Sopa de lima (a tart tortilla soup), cochinita pibil (roast pork marinated in achiote and sour orange), panuchos and salbutes (tostada variants), tzik de venado (shredded deer salad), pavo en escabeche (pickled turkey)

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Jalisco’s state motto is “Jalisco es México,” presumably because it takes credit for many of the country’s most beloved traditions — mariachi, charrería (similar to rodeo), tequila. Its cuisine reflects its rich natural and cultural resources: over 200 miles of coastline and most of Mexico’s largest freshwater lake (Lake Chapala), arid plans and snowy peaks, as well as Puerto Vallarta and Mexico’s second-largest city, Guadalajara. Key dishes: Birria (chile-stewed goat or lamb), torta ahogada (the Mexican French dip — also see chancla and pambazo), caldo michi (a fish soup), pacholas (a ground-meat-and-chile patty), pozole rojo de Jalisco

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Bajacaliforniano Much of what’s thought of as “Cal-Mex” isn’t dissimilar to what you’ll find in Mexico’s Baja California (which comprises two states, Baja California Norte and Sur); after all, “our” California was theirs until 1848. It is, predictably, a seafood-based cuisine (look for seafoodized versions of norteño dishes, like skate machaca and abalone chorizo), but there are unexpected immigrant influences — Russian in Valle de Guadalupe, Chinese in Mexicali .
Key dishes: Caesar salad, tacos of tempura fish and shrimp, grilled lobster, seafood cocktails and ceviches, margaritas

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POBLANO Two of Mexico’s most iconic dishes — mole poblano (an especially complex sauce of dried chiles, seeds, nuts and chocolate) and chiles en nogada (picadillo-stuffed chiles with a walnut sauce and pomegranate seeds) — hail from the state of Puebla, insuring the eminence of its cuisine. Many other popular poblano dishes are also found elsewhere, particularly in the south, though you’ll find especially creative and varied antojitos here. Key dishes: Mole poblano, chiles en nogada, cemitas and chanclas (Poblano tortas, the latter soaked in salsa), chiles capones (simple cheese-stuffed chiles) and more mole poblano

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When you go to Grant to eat well, you're, uh, fricking up.

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Michelada > Bloody Mary/Maria/Molly



Both have their place. But you’ve never had my Bloody Marys

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Both have their place. But you’ve never had my Bloody Marys

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Jim Gaffigan LINK

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Is Mexican food basically just a bunch of sandwiches with different types of bread? by NATidefan

I mean, what's really the difference between a burrito, taco, fajita, taquito, chimichanga, enchilada, chalupa, etc? 

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