mex and the city?
When people say they love Mexican food here it seems that Chipotle is at the top of their favorite spots. Don’t get me wrong, I will splurge for a Chipotle burrito on a hung-over Sunday and I did eat it every day for lunch junior year in high school (how I miss metabolism), but that’s just not what I think of when I think of Mexican food.
In both of the big cities I have lived you can find every food imaginable. You always have a favorite Greek, Italian, and Chinese place and you will travel to special areas to seek out the cuisine of these cultures, but why is there never a little Mexico or a Mexican town?
I’m sure I may be coming off naïve and there are probably some great “spots” that I don’t know about. But why is it so hard to find a good Mexican joint when everything else is so easily accessible and abundant? And I’m not ready to venture to unknown waters by myself just for a taco.
We have been here for several months and have visited nearly a dozen contenders, all falling short. Some are good but expensive and I don’t need a price check on beans to know I’m being ripped-off. Fancy Mexican food is an oxymoron. Mexican food should be the same simple ingredients combined into a zillion different combinations. There should even be a whole page of the items on the menu simply called “combinations”.
To my horror it seems that a lot of people don’t even know what green chile or queso is. I could live off of green chile. It is ketchup for mexican food and some how it has not made the journey east of Colorado. While I dont think queso is an authentic Mexican dish, it’s so delicious it should be on the Mexican flag. One time in Chicago my sister ordered queso and got a melted plastic cup of shredded cheese. Close but no cigarro.
I know I am biased to western Mexican food but it is just too delicious to keep it there. I’m not saying it’s the only way to do mexican food, actually yes I am, it’s my blog.
Here are a few rules of a good Mexican restaurant that I learned from my dad:
- The chips must be free and bottomless
- Salsa should never be mild
- Chimichangas are supposed to be crispy
- And most importantly fajitas must sizzle – if you don’t hear your fajitas coming you might as well leave