Ooo, I’ve never had cochinita pibil in a taco. What toppings do you usually use?
Pickled red onions and a habanero salsa, if you’d like.
I do, yum!
Pancakes are simply the delivery system for butter - hell, I don’t even put syrup on mine.
Ohio has a decent maple syrup belt. I have even made some using my own trees. Looks like we are 7th in production.
https://www.reddit.com/r/MapPorn/comments/1hgejjt/maple_syrup_production_map_by_state_usa/#lightbox
Oh, wow. That was a plot point on an episode of Great White North. Except it was an Italian restaurant that would take uneaten spaghetti noodles, wash them, and serve them to new customers the next day.
There are different grades of disposable chopsticks, and in nice restaurants you can get really good ones. They are made from Japanese cedar, hinoki cypress or willow and have various finishes and shapes.
https://miyaco.jp/column/wp-content/uploads/2024/11/column-85-12.jpg
I have had melamine ones in Japanese restaurants, but mostly disposable ones.
In Taiwan, they have disposable wood, metal and melamine ones.
Correction: I’d meant those split-apart bamboo ones that were being discussed at the time. The middle ground ones @Elmer_J.Fudd posted better illustrate the difference I was trying to make. Polished & adequate length = suitable for these tender lips.
I kind of like the satisfying split, make a wish!, but really, really dislike the rough, splintery texture. Skewers, too.
I like the split-apart bamboo chopsticks well enough. What i don’t like are the softer, split-apart pine chop sticks. They impart too much pine flavor to my food.
I’ve seen plenty of still-sealed stuff go into the trash, including butter, sugar, ketchup, mayo, and so on. I don’t know if that’s a legal requirement, or just not worth the effort to recover them.
The customs and regulations certainly vary by country or even state. But yeah overall.
Many eateries have a small caddie containing sealed sugar & sweetener packets. If it’s breakfast there might be another caddy of jams while at lunch there’ll be one of condiments like ketchup, mustard, etc.
The packets still in the caddy after a meal are universally left there for the next customer. Packets the customer pulled out of the caddy and left on the table mingled amongst the rest of their meal detritus, even if unused, tend to be grabbed up with the rest of the dishes and trash and carried away.
IMO the management concludes they’re not worth picking out, inspecting, wiping down if necessary, and putting back in the caddy(ies) for the next customers.
And, then, there’s lumpias. But Phillipino restaurants seem to be fairly rare – even here in L.A. where you can get almost any ethnic cuisine you can think of. I’ve only eaten in a Phillipino restaurant once (in the San Gabriel Valley). Mostly, I’ve eaten it at friends’ homes or at potlucks. One of my friends once said “don’t ask for lumpias – they’re so much work!”
Expecting liquid cheese at your table for an authentic Mexican experience has to be the most American thing I’ve heard all week.
On that note, Sam Wo in San Francisco famously did not serve fortune cookies.
Did you forget the quote marks around “cheese” there? 
I hate that stuff.
Has any poster made this claim?
It’s in the OP. His taste is Mexican food was apparently shaped in Ohio, not the Southwest.
Ah, I thought he was talking about queso fundido, which is great, not “pasteurized product cheese food” melted into a kinda dip- that is just plain horrible.
Pardon my confusion.
Americans: wrecking Mexican food since 1812. On purpose. As revenge. 
I don’t think queso fundido are choriqueso are the same thing, so it’s not an aka situation.
Choriqueso is a specific type of queso fundido, IIRC.