@@yzayalirian7463 It doesn't have a difference if it is the same recipe for generation and the family is from Mexico which is the case in a big chunk of Texas. Taco Bell and Tex Mex restaurants of course it isn't going to taste authentic. But we have food trucks and elote guys. When you start getting into San Antonio you start running into a lo more authenticity the further South you go. In Texas we have restaurants here where the menus are not in English. Especially along the border. South Padre Island is 30 minutes from the border, my guy. I've been to Mexico more than a few times
Yes, the variety and flavor are different, It's not that it tastes bad, just different, but the same thing happens within Mexico. The north of Mexico has a lot of American influence and the south Sometimes it works with South America They say Texas beef is tastier than California and New York pizza is superior
After a couple of recent trips to Mexico City and other areas on the pacific coast, I was blown away by the food. The tradition, quality, and even value are exceptional (though in CDMX some areas lose that value). We ate at restaurants ranging from a street taco vendor that had been making tacos for over 40 years to a Michelin starred restaurant. So many great experiences. But what completely threw me off was the food in some touristy towns like Sayulita. I expected the quality and diversity of food to be compromised, but it was actually some of the best food I've eaten in Mexico. Just overall very impressed by how much the areas I've visited have kept their food authentic and regional and delicious. Maybe I'm cynical as an American- expecting restaurants to maximize profit and capitalize on tourism to the extent possible, but I didn't get that in reality. In short, any foodie should look at Mexico as a top destination. There is just so much to be discovered in the beautiful country.
I am currently studying at a university in sweden (I grew up here) and so I need to learn how to make food. But typical swedish food always seemed boring to me so I never got around to learning how to properly cook food (the swedish/european way at least). But now I want to learn, and I decided to learn Mexican Cuisine to try and become adept at it. And I cannot stress it enough how useful this video is for me on the start of my journey. Muchas gracias mi amigo
After watching this... it;'s amazing how many people split hairs about food being authentic or not. In the US, Tamales are basically the same, you take the Chilequiles and put the gordita's filling on top.... what do you have? NACHOS. It's really just a light variation. Tex mex food just basically leaves out the fried eggs. I want to know why so many things have cilantro in them. It's a scientific fact that about half of people's taste buds (Mexicans included) taste cilantro as a soapy mess, you'd think a food that 50% of the population hates would not be served in such a widespread fashion. It's the equivalent of McDonald's serving a liver and onions sandwich.
The problem with michelen star . Is the it's euro centric. Great for European countries. But the Americas need their own ranking from American born and raised foodies. By American I mean people born and raised in places from Canada to Tierra del fuego and have people of the region rate their own traditional food.
I hate the word authentic when it comes to food. Some of the best mecican food I had in Mexico City and Oaxaca were fusions / contemporary and the chefs were really thinking outside the box rather than serving traditional mole or traditional tacos.
Yeah... i've been aware of the pizza from Napoli and seen it. It appears it was invented by people who were too poor to afford any meat on their pizza. I like American pizza much better. And I want a CRISPY crust, either thin.. or Detroit style.
Your insistence that you are going to teach your audience about 'real' Mexican food seems to be the wrong way of framing this. You are right that the Mexican food of the US Southwest is different than the food found in many parts of Mexico, but it truly denies the fact that this region of the USA once WAS Mexico. Mexican-American food is as 'real' and authentic as Mexican food from Mexico is. The existence of a political border and the geographical features of Texas, New Mexico, Arizona, California, means the cuisine developed differently in these regions than the other areas of Mexico. Many times the new products that were produced were the result of migration patterns of Mexican people from Mexico to the US southwest. I think a more charitable way of framing the conversation is to tell people that they only know one dimension of Mexican food, but that there are several regions that are unique and quite diverse from the monolithic conception of Mexican cuisine that many Americans have.
Not sure where in the US you're from but those dishes can all be found in California, Arizona New Mexico and Texas.
I can tell the food taste different than the one un México Even those simple and not spicy ones.
@@yzayalirian7463 It doesn't have a difference if it is the same recipe for generation and the family is from Mexico which is the case in a big chunk of Texas. Taco Bell and Tex Mex restaurants of course it isn't going to taste authentic. But we have food trucks and elote guys. When you start getting into San Antonio you start running into a lo more authenticity the further South you go. In Texas we have restaurants here where the menus are not in English. Especially along the border. South Padre Island is 30 minutes from the border, my guy. I've been to Mexico more than a few times
Yes, the variety and flavor are different, It's not that it tastes bad, just different, but the same thing happens within Mexico. The north of Mexico has a lot of American influence and the south Sometimes it works with South America They say Texas beef is tastier than California and New York pizza is superior
After a couple of recent trips to Mexico City and other areas on the pacific coast, I was blown away by the food. The tradition, quality, and even value are exceptional (though in CDMX some areas lose that value). We ate at restaurants ranging from a street taco vendor that had been making tacos for over 40 years to a Michelin starred restaurant. So many great experiences. But what completely threw me off was the food in some touristy towns like Sayulita. I expected the quality and diversity of food to be compromised, but it was actually some of the best food I've eaten in Mexico. Just overall very impressed by how much the areas I've visited have kept their food authentic and regional and delicious. Maybe I'm cynical as an American- expecting restaurants to maximize profit and capitalize on tourism to the extent possible, but I didn't get that in reality.
In short, any foodie should look at Mexico as a top destination. There is just so much to be discovered in the beautiful country.
I am currently studying at a university in sweden (I grew up here) and so I need to learn how to make food. But typical swedish food always seemed boring to me so I never got around to learning how to properly cook food (the swedish/european way at least). But now I want to learn, and I decided to learn Mexican Cuisine to try and become adept at it. And I cannot stress it enough how useful this video is for me on the start of my journey. Muchas gracias mi amigo
I'm from Mexico thank you for this video because there is a lot of misconceptions about Mexican food especially I see it here in the US
Me encanta la comida de Mexico!!!
As always very detailed and informative. And now some breakfast?🤓
Great video!
After watching this... it;'s amazing how many people split hairs about food being authentic or not. In the US, Tamales are basically the same, you take the Chilequiles and put the gordita's filling on top.... what do you have? NACHOS. It's really just a light variation. Tex mex food just basically leaves out the fried eggs. I want to know why so many things have cilantro in them. It's a scientific fact that about half of people's taste buds (Mexicans included) taste cilantro as a soapy mess, you'd think a food that 50% of the population hates would not be served in such a widespread fashion. It's the equivalent of McDonald's serving a liver and onions sandwich.
Where are you getting your info from? Most estimates I've seen say that only about 4-14% of the population taste soap when eating cilantro.
The problem with michelen star .
Is the it's euro centric. Great for European countries.
But the Americas need their own ranking from American born and raised foodies.
By American I mean people born and raised in places from Canada to Tierra del fuego and have people of the region rate their own traditional food.
Great video! So what's with the worm in the bottle? It's kinda a tradition that's lost it's panache, at least what' sold in U.S.
I hate the word authentic when it comes to food. Some of the best mecican food I had in Mexico City and Oaxaca were fusions / contemporary and the chefs were really thinking outside the box rather than serving traditional mole or traditional tacos.
Yeah... i've been aware of the pizza from Napoli and seen it. It appears it was invented by people who were too poor to afford any meat on their pizza. I like American pizza much better. And I want a CRISPY crust, either thin.. or Detroit style.
Your insistence that you are going to teach your audience about 'real' Mexican food seems to be the wrong way of framing this. You are right that the Mexican food of the US Southwest is different than the food found in many parts of Mexico, but it truly denies the fact that this region of the USA once WAS Mexico. Mexican-American food is as 'real' and authentic as Mexican food from Mexico is. The existence of a political border and the geographical features of Texas, New Mexico, Arizona, California, means the cuisine developed differently in these regions than the other areas of Mexico. Many times the new products that were produced were the result of migration patterns of Mexican people from Mexico to the US southwest. I think a more charitable way of framing the conversation is to tell people that they only know one dimension of Mexican food, but that there are several regions that are unique and quite diverse from the monolithic conception of Mexican cuisine that many Americans have.