You're forgetting the 5th type of Mexican food here - bland, quickie shit. It's somewhere between Taco Hell and Tex-Mex. I'm talking about food that comes out in 2 minutes or less, and the plate is scorching hot from reheating it, despite (literally) 100+ options on the menu. You receive nicely separated piles of probably-bean-mush, flour-tortilla-wrapped canned chicken, and some canned sauce, covered lovingly with shredded cheddar - which, of course, still looks shredded because it came out of a fucking bag.Alexander PhiAlipson wrote:That's not really true--there are four basic types of Mexican food in the US: there's your strictly commercial Taco Bell type; California fish taco type; Tex-Mex, which is closest to traditional Mexican food, but with the addition of beef, cheese and rice, which weren't available to pre-Columbian Americans; lastly, there's corn, potato, beans and chilli based stuff, with little or no conquistador introduced elements.California wrote:It depends on where you're at. If you're in a state that was part of Mexico before the Treaty of Guadalupe HIldago, you're safe. The further away you get from those areas the shittier the Mexican food is.Montegriffo wrote:What do Mexican restaurants serve then if not dishes flavoured with chillies? Some sort of bland Americanised food covered in cheese?
And don't believe anything you read about "gourmet" Mexican food in NY or Chicago. All of it is crap compared to what you can get from a taco truck or sketchy taqueria in California
I've eaten "Mexican" food in Austin, Guadalajara, LA, NYC and London (among other places), and it seems "Mexican" better describes the decour and the music than anything on the menu.
Let's talk about Italian Marinara, French Fries, and General Tsao's Chicken now, shall we?
Fortunately, the decor is distracting from the food, with it's subtle mix of Trailer Park and Key West, "brick pattern" wallpaper, mardi gras beads, and all. I cannot communicate to Ohioans how sad this shit looks to me.
