Mexican food is showing Americans that it's more than tacos and margaritas.There's a whole new generation of Mexican born chefs that are showing the varied and delicious foods of their provinces/ Itsa wide variety of different ingredients and flavors.
New contributor and winner of the James Beard award for culinary writing and regular contributor Brett Anderson wrote about this explosion of true Mexican cuisine in today's New York Times Wednesday Food section. Mexican food was always a limited menu. There was just tacos and burritos, that's it. In the last fifty years , however, in the past fifty year the exican population has expanded from eight and a half million to thirty-nine million.According to Pew research in 2024 one out of ten restaurants in the US is Mexican. Eighty-five per cent of all counties in the US have at least one Mexican restaurant. What this means is that there is also a vast array of different recipes from the country's thirty-two states. A big plus is that also eleven of them received Michelin stars including Californios in San Francisco, the only Mexican anywhere to win the acclaimed award three years in a row. Unfortunately now politics also plays a role in this phenomena. Mexicans and even Mexican-Americans have been deported or contained by ICE thanks to the Trump administration
Politics ,aside the Mexicnn states are being greatly represented here. There are birria tacos from Zacatecas , a favorite with Gustavo Arellano, are porter for the Los Angeles Times and author of Taco USA: How Mexican Food Conquered America. He never really saw them here until the mid 20110s. These are barbeco or barbecue filling of Western Mexico, They;re usually made with goat or lamb and flavored with vinegar,dried Chile and garlic along with herbs and spices. There are also plate sized palceros, big in New York, Manhattanites love these large tacos from central Mexico. The filling is anything from pork rinds , queso fresco, cactus flower salad and avocadies. Potatoes, eggs and rice are added for more oomph and the whole dish is topped with either fresh cilantro, diced onions or regional salsas.Even Oklahoma City birthplace of such American staples as Sonic and drive in eateries have birrio estila Aguascalientes slow roasted goat summered in guachillo ancho broth ,flavored with tomatoes and roasted cashews.Even places with small Hispanic communities like Door County ,Wisconsin have excellent Mexican restaurants.La Sirena's chef Emile Coulson Slagado uses Wagyu beef in making some of the best foods outside of Los Angeles and New York
Mexican food is becoming one of the top gourmet foods in the US<The food is top notch as is the quality.It is fast becoming a force on the American culinary scene.
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