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Location: Las Vegas, Nevada

I am a self proclaimed coffee addict and Executive Director of a non profit missions agency working primarily in the Mexican cities of Oaxaca, Guadalajara, and Ensenada. I've been married for over 30 years to Chelle, and we have one grown son, Joseph, a graduate of Auburn University in Alabama.

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Friday, June 07, 2013

Faux Mexican? Five ways to know your food may be great, but not Mexican...

An old friend who was raised in Mexico told me about the day his dad came to him after they had lived in the states for many years.  “Octavio” he said, “Tonight we are going out to dinner to a Mexican restaurant.  The food will not be Mexican, but it will be delicious.”

So off Octavio went with his family years ago in the San Gabriel Valley east of Los Angeles to get some “Mexican” food.  When he told me the story, Octavio told me his dad was 100% correct.  The food was wonderful, but it was not Mexican.

Gustavo Arellano, in his excellent book “Tacos USA, How Mexican Food Conquered America” would argue with the assessment that it was not Mexican.  He celebrates all the variations of Mexican food, from mission style burritos to the famous combination plate laden with rice, beans and fried tacos as he explains in this great interview.

All of this came back to me last night after a visit to Wahoo’s Tacos here in Las Vegas.  The food was indeed delicious, but Mexican? Not a chance.  A burrito with lettuce?  Cajun beans?  Seriously guys, simply serving food centered around tortillas and Modelo Negro beer doesn’t get you into the panteon of quality Mexican Restaurants now spreading around the country.

With that experience close at hand, as a public service, I’d like to offer five clues you’ll see if your local taco shack is more Taco Bell than what we’ll find south of the border, down Mexico way...

1. If the beans on that combo plate you ordered are covered in triangles of yellow cheese or the grated four cheese blend you can get at your corner market, you won’t find it south of the border.

I have never seen a Mexican variety of yellow cheese.  Cheese in Mexico is usually white and if it is served on beans, tends to the crumbly queso fresco type.

2. If your tacos come with any of the following, ground beef, lettuce, tomato slices, grated cheese, yellow wax paper or even turkey, you are not in Mexico.

Tacos come with onions and cilantro in Mexico.  They are also made with steak and all the other parts of the cow or pig, but never have I seen a taco filled with ground beef.

3. If you can order shrimp, chicken, steak or any other type of fajitas, you won’t be finding that plate in too many taco stands or restaurants in Mexico.

Sorry folks, as wonderful as fajitas can be, I’ve never seen fajitas in Mexico.  I’m sure they are served somewhere in that great country, but this is a dish popularized by the Orange County restaurant chain El Torito in the 1980’s.

4. When you ask for salsa and the spiciest option you get is Amor or Tapatio bottled sauce, you certainly are not ordering your food in Guadalajara.

In Mexico, we love our chiles.  Habañeros, jalapeños, serranos and chiles de agua, we love them all, and expect to experience these tastes in our food.  Unfortunately, the American palette is not ready for this type of experience so we mostly get a tomato blend spiced up with a little bit of pepper.

5. Finally, when you walk in the door, if the first thing that greets you is a wall of mariachi hats or a chile in a beach chair, you can bet you’re gonna get a lot of that yellow cheese covered stuff.

The derivative here is that if you see folks getting drunk wearing mariachi hats and dancing like loons, you are more likely in Papas-n-Beer or the old Carlos Murphy’s than an authentic Mexican restaurant.

So there you have it.  My top five ways to know you are not in an authentic Mexican restaurant, at least as I’ve experienced it in my 20 years in Mexico.

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Comments on "Faux Mexican? Five ways to know your food may be great, but not Mexican..."


Anonymous Anonymous said ... (12:00 PM) : 

carlos murphy's? your aging yourself dude.

what about chiles de arbol?


Blogger Dave Miller said ... (12:21 PM) : 

Anon... we had a great running joke about Chile de Arbol last week in Mexico... all chiles are chiles de arbol... but of course I love the one of which you speak...

Carlos Murphy's was huge here in Vegas for awhile...

Acapulco? Chi Chi's? The names are endless but the product pretty much the same...


Blogger Denny Eitniear said ... (6:48 PM) : 

The best meal I ever had in Oaxaca was at a street vendor stand across the street from the bus station near Casa Arnell. And I know I will never find it's equivelent here. You are spot on based on my limited experience Dave. And I've given up waiting to see sauteed grasshoppers on the menu at Del Taco, LOL.


Anonymous Anonymous said ... (4:40 AM) : 

This comment has been removed by a blog administrator.


Blogger dmarks said ... (11:54 PM) : 

Taco Bell has contents they describe as "beefy", not beef.

Now, does it count as authentic if you can get intestine in your gordita?


Anonymous Anonymous said ... (2:39 PM) : 

This comment has been removed by a blog administrator.


Blogger dmarks said ... (5:08 AM) : 

Dave, a real obvious one: the presence of Mexicans. especially behind the counters, in the kitchen. When I see a Mexican restaurant that is 100% gringo-staffed, I know for sure it will be nothing like authentic.


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