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I very rarely see Mexican people in Mexican restaurant eating just as I very seldom see Chinese people in Chinese restaurant eating.
If you are in Southern California and don't see more Hispanics than gringos and a Chinese restaurant and don't see more Chinese than round eyes, turn around and leave. You are in the wrong place.
I grew up in Texas and have eaten Mexican food my entire life and even been to Mexico. The orangey-goop that Taco Bell puts in their food isn't traditional Mexican. It very likely has mayonnaise in it. It is disgusting!
Mayonnaise (mayonesa) is a very popular condiment and ingredient in Mexico. In fact it is essential to the famous and ubiquitous Mexican street food, elote.
Now, that said, Taco Bell's white/orange sauces, mayonaise or not, are gross, in my opinion.
It's not a matter of self-appointment - it's just having a clue.
As an aside, I was in Los Angeles recently. I did a lot of eating, as it's a great town for authentic Mexican as well as a vast array of other cuisines (had some great Korean and Cuban, too). But it amazed me that there were Taco Bells there. Who on earth would pass up all the great Mexican street food for some moronic 'taco' made out of a giant Dorito? Probably the same sort of person who travels to Europe and eats at a McDonald's in Rome and goes shopping at The Gap in Paris.
I would.
Because Mexican street food does not seem hygienic enough.
Because Mexican street food does not seem hygienic enough.
This is reasonable IMO, I haven't gotten sick from a taco stand but there are a lot of questionable characteristics including:
1. No running water
2. No formal food handling training
3. How long was food kept at temperature
4. How were raw fillings (cabbage, etc.) cleaned
#1 is partly mitigated by the habit in Mexico of serving food on plastic plates with a plastic sheath covering so they just throw away the covering. On the other hand they do have buckets for washing cooking supplies which isn't optimal, and with no running water a lot less hand washing probably happens.
#3 is fine at comal type places where your food is cooked in front of you, but the guisado places who knows how long that stuff has been sitting in the container to be spooned out. Some have fancier setups where it's heated tins but many places just have casserole dishes.
#4 is a lot better now than it probably was in years past, these days purified water is the norm for drinking and washing food, and bigger Mexican grocery stores sell prewashed greens just like in USA. Still a potential crapshoot though.
[quote=Hulsker 1856;51843261 Who on earth would pass up all the great Mexican street food for some moronic 'taco' made out of a giant Dorito? [/quote]
We live in between L.A. and San Diego. No shortage of Mexican restaurants and I love some of them. I also enjoy my own creations here at home. Still, there are times when a light Crunchy Taco Bell taco is in order. I don't always have time for or a need for the typical huge wet burrito that, while delicious, is going to find half or more being toted home in a caja!
That's so silly! Around here, few people would ever eat that awful food! We have lots of really good Mexican food locally, but that stuff is not Mexican food.
That's so silly! Around here, few people would ever eat that awful food! We have lots of really good Mexican food locally, but that stuff is not Mexican food.
Texas has the second highest number of Taco Bells in the country (590) second only to California.
As an aside, it will be pretty near impossible for any local place to come out on top of a national poll.
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