I doubt it. My sister and I grew up in New Mexico. She now lives in Boston and is always on the look out for that sort of thing. I have seen a New Mexican restaurant in Santee (suburb of San Diego) and I think Garduno’s still has a couple in Las Vegas. Posole can be found in lots of places but green chile is sadly lacking outside of the Rio Grande Valley in New Mexico and southern Colorado.
My opinion has nothing to do with it.
Maybe so, but using chips as a barometer of what constitutes authenticity is like saying “Authentic Chinese places are the ones that serve homemade fortune cookies.”
How much time have you spent in Mexico?
What parts?
Well “Tex-Mex” is painted right on the wall at Jose Tejas in Iselin, NJ (just north of the Woodbridge Mall on Route 1. Huge neon sign that says “EAT.” You can’t miss it.)
I love that place. The food is great and cheap. They make their own chips. The decor is…well, unusual for NJ, anyway.
Well, we don’t disagree in that.
Tex-mex where I am at, are third generation migrant families from the Northern Mexico Borderlands of Texas and their food is usually charcterized by spiced ground beef in Enchiladas with Red Gravy (Flour Tortillas). Tacos in lightly Fried Corn Tortillas or lightly fried flour tortillas , Dense “two finger” tamales made with Beef or Pork, (preferrably a Cebesa Vaco-- definitely no gravy or cheese). Crispy Bean Tostadas, Green pickled Jalapenos, Red Salsa, Pinto Frijole Refritos, Usually an American Cheese blend to top… Velveeta isn’t out of the question… Usually a blend.
Take your pissing contest elsewhere. If you disagree with me, then say so & quit asking passive-aggressive questions.
While you two are fucking around, the rest of us are enjoying our chili rellenos, sopapillas and Bohemias.
I salivate in your direction.
Sounds like your expertise in “authentic Mexican” restaurants was hard won in the barrios of Des Moines…
Seriously, you obviously hold yourself out to be an authority on Mexican cusine, why cant you tell us what areas of Mexico you have spent the most time in?
I can tell you, but I am not going to stoop to answering baited questions. If you can’t contribute to the thread, kindly leave me alone.
I suppose its hilarious because in your extensive travels of Mexico, you never ate in a place that served tortilla chips, si?
You are putting yourself out there as an authority on this subject----why so reluctant to share where your knowlege and experience comes from?
ETA—Forget it, as I dont really care, but for you to act like such an expert on this topic, I would hope that you have actually been to Mexico, before laying down such a blanket statement.
Because you aren’t interested in the slightest about my knowledge about Mexican Food or Tex-Mex food, nor are you interested in where I acquired any of it. You want to hijack the thread, and I am trying (unsuccessfully) to avoid that.
I initially posted to point out that chips are not a good indicator of what is or isn’t Tex-Mex. If you disagree then say so. Otherwise I’m done with you, even if you accuse me of never having been outside Toledo, or whatever other Midwestern city you think of next.
El jefe has spoken!!!
Se muy bien…
Oh, where I’m at too… it is sometimes characterized by the use of Green Tomatilloes and Jalapeno’s for salsas and Enchiladas Verdes.
This, to me is one of the biggest indicators of Tex Mex (I live just outside of Hosuton, TX). I’ve eaten on both sides of the Texas/Mexico border, as well as Cancun many, MANY years ago (The Macarena had just been introduced as a hot new dance when I was there). Not that I’m a food expert or anything, but that seems to be the main difference.
There’s even a resturant I’ve eaten at that has its menu split between Tex Mex dishes and Mexican dishes (menudo, tortas, huaraches) and what I consider typical tex Mex (Cheese enchiladas, tacos with cheese as a standard topping, ect)
All I know is, I love Mexican food in all it’s “flavors” (Pun intended)
I am speaking as a moderator in this post.
Actually, it sounds exactly like an opinion to me – which is fine, this thread is all about opinions.
Both of you, however, need to dial it back a bit. It’s fine to disagree, but please avoid dragging personal comments into that disagreement.
Labrador Deceiver, you are presenting yourself as stating facts, not opinions, which opens you to the question of the nature of your expertise; MPB has the right to ask you about that. (Of course, a person presenting opinions may also be asked for information about the nature of his or her expertise.)
MPB, if you’re going to ask someone for his or her credentials after that person presents him- or herself as an expert, pls. do so in a civil manner.
ETA: I’m not going to get into this again, but saying I presented myself as a expert is factually incorrect.
One of Houston’s best, Pico’s Mex-Mex offers specialities from all parts of Mexico. But they also offer Especialidades Tex-Mex. Per Texas State Law, chips & salsa hit the table just after you are seated. And their special margaritas are served in shakers; like old fashioned milkshakes, you finish your drink & then pour yourself another one. Yes, I know that isn’t how they serve tequila in Jalisco–but I don’t claim to be pure.
Damn, these discussions are making me hungry. And I haven’t been back to Pico’s in far too long; if this menu doesn’t interest you, consider a tastebud transplant.