I've said it before but I think it bears repeating: The foundation of Mexican food is corn, chiles and beans. If you don't understand these three ingredients, you won't get very far. I think you can judge a Mexican restaurant by the quality of these three items and the technique in making them a finished dish.
I have friends in New York who complain about this or that Mexican restaurant because the flavored margaritas aren't very good. Or the guacamole wasn't made tableside. The real secret is an understanding of chiles, beans and corn, if you ask me.
I just restrained myself from entering a discussion about “authentic” Mexican food in New Jersey in which it was stated that you should have no problem getting authentic ingredients because NJ tomatoes are superior to tomatoes anywhere else…*cough*
Christine, you’re claiming, then, that one can’t find authentic or good Mexican food outside of Mexico. My experience tells me otherwise. Also, this year, the tomatoes in New Jersey are fabulous!
My uncle is Mexican and we grew up in southern New Hampshire eating truly “authentic” Mexican food. Cooking any regional cuisine is all in execution. You don’t need ripe tomatoes from California to truly enjoy exceptional food. Research and practice will result in food that is authentic. Moving beyond tacos, tamales and other “American staples” in “Mexican” cuisine you will discover what foods Mexican people eat on a daily basis and will really cultivate a true understanding what authentic Mexican cuisine really is.
My mother lived for most of her life in America, but her departure from Mexico, the land of her birth, did not prevent her from cooking “real” Mexican food. As long as there are people migrating from one land to another, food will continue to evolve in flavor, etc,, as it has for centuries–even in Mexico. Which is perfectly okay, as long as the food is honest.
I am absolutely not claiming that authentic Mexican food can’t be found outside Mexico! Quite the contrary, my point was that tomatoes actually had relatively little bearing on the authenticity of the food- agreeing with Steve that chilis, corn, and beans are far more critical. I remember discovering that it wasn’t tomato that make the sauces red- the flavor of chilis was a revelation! Saying that Mexican food hinges on tomatoes is like saying that Chinese food hinges on those mini ears of corn.
But you illustrate with a pic with no corn, chiles or beans in it!
Good point, et!
I wasn’t arguing about authenticity as much as the importance of these three ingredients.