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BTW there are quite a few Cuban restaurants in LA, mainly in and around Culver City.
Culver City (LA suburb) has historically been a Cuban stronghold, so that's no surprise. Versailles, at Motor and Venice, was "alone" for quite a while ... and then they went "chain." Where are the Chilean, Brazilian and Argentinean restaurants? Argentinean parilladas are generally not cheap because of the high-quality steaks.
well I am part "black hispanic" and have eaten all the PR, DR, Cuban food before now I am one who loves spicy food so to me Mexican food blows them out of the water now of course this is just IMO, my mom cooks Honduran food and though I do like it I always tell her to make it spicy for me and she ends up putting in ingredients from Mexican dishes, don't get me wrong I do like some good Honduran, PR, DR, and Cuban but just going off my love of spicy food and personal taste Mexican IMO is better and more varied.
I don't know about everyone else but I am trusting this guy.
Culver City (LA suburb) has historically been a Cuban stronghold, so that's no surprise. Versailles, at Motor and Venice, was "alone" for quite a while ... and then they went "chain." Where are the Chilean, Brazilian and Argentinean restaurants? Argentinean parilladas are generally not cheap because of the high-quality steaks.
Well Cuban can be found in multiple places, my favorite one though is in Downey on Rio Hondo st., there's a few Argentine places in culver, I know for sure there's one open on centinela and Washington next to the comic store, also one on Sepulveda don't know the cross street though, Brazilian isn't hard to find, there's a few in the same vicinity on Washington between centinela and Sepulveda
There are tons of Mexican restaurants in NYC. And tons of Mexican "hole in the wall" joints in Harlem and the Bronx.
I think the best Mexican places in NYC are in Queens and Brooklyn. There's a HUGE Mexican community in Corona, Queens and around Prospect Park, Brooklyn.
Who knows. Theoretically, it should already be above average(400k of any ethnic group is nothing to sneeze at) yet it gets hammered for its Mexican offerings all the time. Some of those criticisms might be stereotype-based (like the myth that L.A.'s Italian is horrible garbage), but I honestly think NYC's location hurts it IMO. As someone said, Mexican doesnt travel well.
When I think of Tex-Mex, I think of lots and lots of spices, rich and flavorful sauces and salsas, and yes: cheese. I really don't know how anyone can think of Tex Mex as "bland," when if anything, it tends to be more spiced-up and sauced than a regular street taco!
What I learned when I would go away from Texas, especially to the north, the stuff they'd call Tex Mex was sometimes a world away than what we ate down there.
Who knows. Theoretically, it should already be above average(400k of any ethnic group is nothing to sneeze at) yet it gets hammered for its Mexican offerings all the time. Some of those criticisms might be stereotype-based (like the myth that L.A.'s Italian is horrible garbage), but I honestly think NYC's location hurts it IMO. As someone said, Mexican doesnt travel well.
This, plus lack of access to fresh ingredients, also NYC is a newcomer to mexican food it takes generations of families to actually get a well established community, a city just can't all of sudden gain a bunch of immigrants and therefore you will get good food out of that, there has to be a demand for it, some of the mexicans might eat dominican or puerto rican as an alternative and fresh ingredients means only restaurants with high prices could dish out a quality meal, something most of the newcomers are probably not willing to pay for. As more generations pass usually the members of the community with more cash in their pocket will be willing to pay for that fresh ingredient, but I don't ever think NYC will ever be on the level of LA or SA or El Paso
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