I don’t get the fascination with Mexican food. Well, let me not condemn the whole culture. I’m really just talking about Tex-Mex food. That seems to be the “no-brainer” favorite for most Texas natives. (For those of you who don’t know, Tex-Mex is Mexican food with an American twist. I guess Americans don’t want to go all the way authentic. )
Well guess what, hun? I’m not from Texas and I see through the hype.
Want to know a secret? Tex-Mex food is nothing but the same three main ingredients: meat, cheese goop, and a tortilla. Then, there are the same two
tired sides: rice and refried bean slop. And, of course, you can’t forget the same array of condiments that go on top: salsa, pico de gallo, sour cream, and guacamole (better known as “guac” by the cool kids).
Just vary the size of the tortilla, mix and match a few of the mentioned ingredients, and pass it off as a completely different dish.
- Small tortilla – it’s a taquito.
- Medium tortilla – it’s a soft taco.
- Big tortilla – it’s an enchilada.
- Bigger tortilla – it’s a burrito.
- Biggest tortilla – it’s a chimichanga.
Am I missing something?
What if I gave you a burger, but made the bun bigger and called it a “borgess”? Or maybe I’ll take off the top bun and call it “gergie”?
Same concept. (Not to mention the disaster that happens in the bathroom for people who consume Tex-Mex .)
So, keep your Tex-Mex. I may partake in a taco here and there, but I’ll continue to love my Asian cuisine and Italian-inspired dishes. Now, that’s what I call some good eatin’!