Quote:
Originally Posted by DMcCunney
There was an article in the NY Times a while back about the influx of Mexicans in the food trade in NYC. One of the places profiled was a deli where the prep cook, waiters, busboys and dishwashers were Mexican.
The prep cook spent most of his day dealing with hundreds of pounds of pastrami. But around 5pm, it was staff dinner time, and he started cooking dishes from the Pueblo state in Mexico he was from. I looked at the pictures and descriptions of the dishes, and said "You know? I want to go eat there. But when I walk in, I'll say 'No, I don't want pastrami! I want to go downstairs and eat with the staff!'"
(Mexican cuisine has been called "one of the great undiscovered sauce based cuisines", and there is certainly far more to it than tacos and burritos.)
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Dennis
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it's all so very different... Tex/Mex, New Mexican, Californian, then the regional differences in Mexico itself. my favorite is New Mexican