Originally Posted by matadorpoeta
tex-mex is not mexican food.
Not withstanding the English-only speaking Selena's part in coining the phrase and making the style of Tex-Mex better known, even mis amigos Mexicanos
would debate that with you, Matador. Don't you feel that most any kitchen can produce poetry? Nevertheless, my statement was fully qualified as Tex-Mex Style Mexican restaurants
Over the past three decades, I have had the pleasure to many times over experience several of the distinct regional styles of Mexican cuisine while traveling in Mexico. They are (as you might be implying) quite different from the taco shop menu of Tex-Mex. The meats of Sonora and Sinoloa can be sublimely simple. Even the Poblana and Michoacan kitchens have prepared many fine meals for me.
The fish styles of Vera Cruz and Oaxaca are fine variations for those who eat fish. We regularly dine in a wonderful Vera Cruz style restaurant when we are home in San Diego. The restaurant owner also owns the fishing boat!
Since this restaurant is not located in Mexico, is it a Mexican restaurant? Are the Tex-Mex restaurants on the Mexican side of the border Mexican restaurants? When I enjoy some of my long-cellared Bodegas Santo Tomas wines harvested and bottled while non-Mexican Andre Tchelistcheff steered the previously slumbering winery that was founded by Spanish Dominican Monks, am I drinking Mexican wine?
Maybe the line is blurred? The thread was about European dishes poorly prepared in America. I concluded my original remarks by stating, "
While it's not impossible, the dearth of specific ingredients, proper hardware, skilled labor, and sufficient demand make most of those recipes a challenge." That is likely equally true for any Mexican-inspired cuisine prepared anywhere.
As soon as we return from Minsk, my wife and I are going to get some Vera Cruz style fish! I can hardly wait until the end of May to do so. Good Mexican-inspired food is just that, no matter what it's called or where it's eaten.Buen Provecho!