# Differences between Tex Mex and authentic Mexican food? **URL:** \ **Category:** Cafe Society\ **Created:** [June 28, 2006, 2:37am UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437 "2006-06-28T02:37:58Z")\ **Posts on this page:** 5\ **Page:** 5
**Author:** ![Weirddave](https://avatars.discourse-cdn.com/v4/letter/w/919ad9/32.png) [@Weirddave](https://boards.straightdope.com/u/Weirddave)\ **Post date:** [July 4, 2006, 2:52am UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437/81 "2006-07-04T02:52:14Z")
[QUOTE=JoeSki] Oh, I see. Sorry about the misunderstanding there. [/QUOTE] Think of it this way. Suppose you wanted “authentic” American food. In Maine you might get Lobsters, Bostintonians would serve you chowder, come by my neck of the woods and I’d be happy to set you down to a table full of steamed blue crabs covered in Old Bay. Travel through the midwest and they’ll give you a variety of steaks, while on the Gulf Coast you’ll drown in shrimp dishes. Carolinians will give you BBQ, as will the folks in KC, while in Alaska it could be king crabs and if you’re feeling real daring, travel to Colorado for Rocky Mountain oysters. Which of these foods is “authentic” American quisine? Why, all of them of course! ---
**Author:** ![guizot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guizot/32/3636_2.png) [@guizot](https://boards.straightdope.com/u/guizot)\ **Post date:** [July 4, 2006, 9:42pm UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437/82 "2006-07-04T21:42:11Z")
[QUOTE=jsc1953] Several years ago, I happened to be working (in Northern California) with a group of colleagues from Mexico City. We took them to lunch at Chevy’s (typical Tex-Mex; enchiladas, tamales, burritos, fajitas, quesadillas). Our guests enjoyed the food, but the only thing on the menu that they recognized was: flan. [/QUOTE] Chevy’s. S.F. Hmm. Bad idea. Why not go to the Mission, which is but a few blocks from the Chevy’s on the Embarcadero? In fact, why even try to take Mexicans to Mexican food when they come to S.F.? I’d go for the lobster on the warf. But any chilango who doesn’t recognize a tamale is probably in a coma. Or maybe \*you \* were in the coma? P.S. Chevy’s is “Tex Mex”? ---
**Author:** ![ralph124c](https://avatars.discourse-cdn.com/v4/letter/r/8797f3/32.png) [@ralph124c](https://boards.straightdope.com/u/ralph124c)\ **Post date:** [July 5, 2006, 9:30pm UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437/83 "2006-07-05T21:30:35Z")
[QUOTE=silenus] Luckily, there any number of Latino markets within 5 miles of here, not to mention the plethora of Mexican cheeses available at Food-4-Less. It makes all the difference in cooking. Damn you, **ralph**! Now I’m jonesing for some sopaipillas bad! [/QUOTE] Another Mexican favorite that is hard to find in M: Chiles Rellenos (green chiles stuffed with white cheese). Fortunately a new place opened up (the owner is from Sonora), so I can feed my cravings! ---
**Author:** ![guizot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guizot/32/3636_2.png) [@guizot](https://boards.straightdope.com/u/guizot)\ **Post date:** [July 6, 2006, 12:29am UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437/84 "2006-07-06T00:29:36Z")
[QUOTE=ralph124c] Another Mexican favorite that is hard to find in M: Chiles Rellenos (green chiles stuffed with white cheese). Fortunately a new place opened up (the owner is from Sonora), so I can feed my cravings! [/QUOTE] If you ever get to El Salvador, or find yourself in a Salvadoran restaurant, the chile rellenos will always have ground beef. Just so you know. (I can’t stand them.) ---
**Author:** ![Shai\_tan](https://avatars.discourse-cdn.com/v4/letter/s/f4b2a3/32.png) [@Shai\_tan](https://boards.straightdope.com/u/Shai_tan)\ **Post date:** [July 6, 2006, 4:52am UTC](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437/85 "2006-07-06T04:52:51Z")
[QUOTE=Mtgman] And then there’s “Santa Fe” style Mexican food, which is yet another category, but probably still as “authentic” as the rest. [/QUOTE] “Santa Fe” is not a style of Mexican Food. It’s a style of **New Mexican** food. New Mexico has a style of cooking which is QUITE distinct from either Mexican or Tex-Mex. It differs not only in the types of ingredients used but in their purpose. Unlike neighboring areas, New Mexico often uses chile not just as a spice or to add heat, but rather as a food itself. The Tex-Mex food (often called “Mexican”) served in surrounding areas often uses what are esentially chile gravies to flavor and cover their dishes. They are thickened using flour, and use chile as a flavoring. Just a spice. New Mexican Chile sauces are generally MOSTLY chile, which is reduced to thicken. (Though yes, some flour is sometimes used.) And when a New Mexican refers to chile, he is refering to New Mexican green chile, or its dried counterpart New Mexican red chile. These are not the same “anaheim” peppers grown elsewhere. (see my rant in [MPSIMS](http://boards.straightdope.com/sdmb/showthread.php?t=378148) ) For some great NEW MEXICAN recipes see: [link](http://www.vivanewmexico.com/food.recipes.cocinas.html) . The recipes are authentic, delicious, and “just like my aunt used to make.” The Carne Adovada is awesome, and a classic New Mexican dish. The description of Santa Fe cooking provided earlier in this thread (concerning the use of corn, whole beans (not refried), etc. Was pretty accurate, but the designation as “Mexican” was not.) [Previous page](https://boards.straightdope.com/t/differences-between-tex-mex-and-authentic-mexican-food/362437.md?page=4)