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Old 08-03-2019, 07:57 PM
Dr_Paprika is offline
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Join Date: Oct 2000
Location: South of Toronto, Canada
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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?
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