I dont think most Mexican food in the US is tex-mex. Fast food like taco bell isnt tex-mex, and most taco trucks and takeout places aren’t. The main category of restaurant that seems to be largely tex-mex are sit-down places with names like “El Mariachi” that cater to non-hispanic people and advertise the cheapness of their margaritas.
Where are you basing that off and what regions? Like, I grew up working around the Statesian southwest. I had a good friend (a Mexican immigrant) when I lived in Austin, TX and I would gripe to her about not finding “real” Mexican food. She took me to a few places and then I cooked her tacos to show her what I meant. East Mexico and West Mexico (according to my friend) use entirely different salsas because of different availability of easy fresh ingredients. So I grew up eating baja style tacos, white people enchilada casserole (my mom made a good recipe what can I say. The salsa is tomato and The Duck), while she grew up with lots of butter and molé. So now our eating comprehension quiz: Q1) Which is better? A1) Fuck you they’re both delicious, I just prefer baja style tacos because it’s what I grew up with. I like Oaxaca style better than that. Imagine thinking Mexico was merely one region and one culture. Q2) Which is more authentic? A2) see A1.
Tex-Mex is “actual” Mexican food, the cuisine formed from the Tejanos and is older than either Texas or Mexico. Mexico is a big place with lots of regional variation. Most Mexican food that Americans are familiar with is from or inspired by stuff near the border (which makes sense) with a mix from all over the country like mole, birria, and tequila.
Preach, Soggy. I was fortunate I had a good friend who was patient and taught me this shit. The internet is usually not that kind, but fuck being unkind.
Very different to what you experience in the USA? or very different to what you’d experience in Mexico?
Most Mexican food in the USA is TexMex which is inspired, but fairly different, from actual Mexican food… same with Chinese food
I dont think most Mexican food in the US is tex-mex. Fast food like taco bell isnt tex-mex, and most taco trucks and takeout places aren’t. The main category of restaurant that seems to be largely tex-mex are sit-down places with names like “El Mariachi” that cater to non-hispanic people and advertise the cheapness of their margaritas.
Where are you basing that off and what regions? Like, I grew up working around the Statesian southwest. I had a good friend (a Mexican immigrant) when I lived in Austin, TX and I would gripe to her about not finding “real” Mexican food. She took me to a few places and then I cooked her tacos to show her what I meant. East Mexico and West Mexico (according to my friend) use entirely different salsas because of different availability of easy fresh ingredients. So I grew up eating baja style tacos, white people enchilada casserole (my mom made a good recipe what can I say. The salsa is tomato and The Duck), while she grew up with lots of butter and molé. So now our eating comprehension quiz: Q1) Which is better? A1) Fuck you they’re both delicious, I just prefer baja style tacos because it’s what I grew up with. I like Oaxaca style better than that. Imagine thinking Mexico was merely one region and one culture. Q2) Which is more authentic? A2) see A1.
Tex-Mex is “actual” Mexican food, the cuisine formed from the Tejanos and is older than either Texas or Mexico. Mexico is a big place with lots of regional variation. Most Mexican food that Americans are familiar with is from or inspired by stuff near the border (which makes sense) with a mix from all over the country like mole, birria, and tequila.
Preach, Soggy. I was fortunate I had a good friend who was patient and taught me this shit. The internet is usually not that kind, but fuck being unkind.