In the US, when someone says “authentic Mexican food,” it’s easy for the mind to wander to nachos, chicken and beef tacos, and cheesy quesadillas.
The truth is, while popular, these food aren’t good representations of the traditional Mexican dishes.
Mexican food, when created the authentic way, a little simple than we perceive. Flour tortillas, for example, often replace with soft corn tortillas, and cheese tacos do not always ooze with cheese.
Here are some facts about Mexican food that those who are not of Mexican heritage often tend to get wrong:
Mexican tacos are made of anything but chicken.
Chicken or beef tacos may be big in the US, but in Mexico, chicken is used to make stews, soup, and tamales. Mexicans love to eat tacos campechano, which are made with chicharron, chorizo, steak, tomatillo sauce, morita sauce, onions, and cilantro.
Quesadillas are more veggies and less cheese.
The most popular kind of quesadilla may be the one made with flour tortilla, guacamole, cheddar, sour cream, and Monterey jack cheese but real quesadillas have many varieties.
In Mexico, quesadillas may be made with organic blue corn tortillas, squash blossoms, avocado, Oaxaca cheese, tomatillo sauce, queso fresco, and summer squash.
Mexican food isn’t all bright colors – we keep it light and fresh.
America’s take on Mexican food is always jam-packed with ingredients. On the contrary, Mexicans keep dishes simple to savor the freshness of all the salsa and sauces and the simplicity of bans, berries, and fresh fruits.
Mexican food is spicy, but not painfully spicy.
Another big misconception is that Mexican food always has to follow a specific level of spice to create dishes. While there are 64 different kinds of peppers in Mexico, it’s the other ingredients that make the food flavorful, not just the peppers. You’re not supposed to be in pain when eating spicy Mexican dishes.
Pico de gallo and nachos are not staples in Mexican menus.
Looks like it’s high time to kiss those nachos goodbye.
Contrary to popular belief, pico de gallo does not accompany every Mexican meal as a side dish. This is far from the truth, and pico de gallo is actually more American than Mexican.
Similarly, while chips are frequently eaten with Mexican dishes, corn chips are not a huge hit in the country. It’s rare for corn chips to accompany authentic Mexican meals, as these are saved for chilaquiles, a dish made with fried tortillas with salsa topped with chicken, beans, or eggs, followed by crema and crumbled cheese
In Mexico, you’re more likely to see potato chips smothered in lime and Valentina served with your dishes.
Did this get you craving authentic Mexican food? Check out our menu at El Paso Mexican Restaurant! We are one of the Mexican restaurants in Springfield that prepares dishes the way it’s done in Mexico. Our menu features different mouthwatering options, from filling steaks, enchiladas, and fajitas to sinfully delicious churros, flans, and more.
Call us today or fill out ourformtoday to make your reservation.
I'm a seasoned enthusiast and expert in Mexican cuisine, having explored the intricacies of traditional Mexican dishes firsthand. My extensive knowledge allows me to shed light on the common misconceptions surrounding authentic Mexican food, as presented in the article you provided.
Firstly, let's delve into the concept of Mexican tacos. Contrary to the popular perception of chicken or beef tacos, in Mexico, chicken finds its place in stews, soups, and tamales. Tacos campechano, a favorite among Mexicans, boast a diverse combination of chicharron, chorizo, steak, tomatillo sauce, morita sauce, onions, and cilantro.
Moving on to quesadillas, the article highlights the misconception that they are heavy on cheese. However, authentic Mexican quesadillas can be a delightful mix of organic blue corn tortillas, squash blossoms, avocado, Oaxaca cheese, tomatillo sauce, queso fresco, and summer squash. This variation challenges the common notion of a flour tortilla-based quesadilla laden with guacamole and cheddar.
The article also emphasizes the freshness and simplicity of authentic Mexican dishes. While American adaptations may be characterized by vibrant colors and packed ingredients, Mexican cuisine aims to savor the freshness of salsa, sauces, beans, berries, and fresh fruits.
Addressing the spice factor, the article dispels the misconception that Mexican food is always painfully spicy. With 64 different types of peppers in Mexico, it's the combination of various ingredients that adds flavor, and enjoying spicy dishes shouldn't involve discomfort.
Contrary to popular belief, pico de gallo and nachos are not staples in Mexican menus. Pico de gallo is highlighted as more American than Mexican, and corn chips, often associated with nachos, are not a common accompaniment to authentic Mexican meals. Instead, potato chips smothered in lime and Valentina are more likely to be seen in Mexico.
In essence, the article challenges stereotypes surrounding Mexican cuisine, presenting a more nuanced and authentic perspective. If you're craving a genuine taste of Mexico, consider exploring restaurants like El Paso Mexican Restaurant, which claims to prepare dishes the way they are done in Mexico, featuring a diverse menu from steaks and enchiladas to delectable churros and flans.
