Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 08-03-2019, 07:57 PM
Dr_Paprika is offline
Join Date: Oct 2000
Location: South of Toronto, Canada
Posts: 3,996

Why isn't Mexican food more popular in Spain?

I understand Spanish cooking is regional and uses local ingredients. And I’m very fond of tortilla espanola and most appetizers made from seafood, chorizo, peppers, olive oil, eggs, ham, figs, nuts, dough and saffron. I’ve enjoyed, and even cooked, many memorable tapas dishes.

But although a fair amount of Spanish food is available in Mexico, I don’t recall seeing any Mexican restaurants or food in Spain. A lot of the basic ingredients are similar, although Mexicans often like their food spicier than the Spanish. Is it a question of availability, spiciness, snobbery, perceived quality, custom or something else? Or perhaps my premise is wrong and it has become more popular?
"A noble spirit embiggens the smallest man"


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 07:54 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.

Send questions for Cecil Adams to:

Send comments about this website to:

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Copyright © 2019 STM Reader, LLC.

Copyright © 2017