[Aztlan] Mexican cuisine

[Hube Smith]

I do restaurant reviews for our local newspaper. Recently, I decided to 
question the ubiquity of "margarita-mills
which serve larges plates of overcooked animal protein awash in dull sauces 
and smothered in melted cheese."

I'd not encountered anything like these meals in 35 years of work and travel 
in Mexico and wondered how this odd
"cuisine" had come to represent Mexico's gustatory life in the USA.

I closed by suggesting Mexican restaurants reserve a menu page for 
"classics" from, say, Nayarit, Yucatan, Oaxaca, etc.
made with fidelity to the originals. This, I opined, might attract Hispanic 
clients as well as win over some gringos. Failing that, I advised folks to 
ask what the cooks had made for the staff that day.

Hube Smith


----- Original Message ----- 
From: "Virginia Fields" <ginnymf at yahoo.com>
To: <Aztlan at lists.famsi.org>
Sent: Tuesday, June 05, 2007 7:20 AM
Subject: [Aztlan] Mexican cuisine


> It is true that Mexican cuisine in all its glory and regional diversity 
> incorporates numerous Old World ingredients, but I have often wondered why 
> the cuisine in Mexico is so rich and varied compared to those of its 
> neighbors.  I think it must be that the ancients were accustomed to eating 
> very well--most artists are willing to experiment with new techniques and 
> forms, and great chefs must be equally eager to experiment with new 
> ingredients.  I think Sahagun describes Moctezuma's daily feasting on 
> hundreds of elegant dishes, and Mexico is rightfully considered a World 
> Heritage place as the source of significant foods that have had worldwide 
> impact: where would Italy be without the tomato? Where would Iowa be 
> without corn?  Where would any of us be without chocolate?
>
>  V Fields
>
>
> ---------------------------------
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