On Sat, 24 Mar 2007 10:57:31 -0400, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

> Boron wrote on Sat, 24 Mar 2007 10:47:45 -0400:
>
> ??>> Tell everyone you know, Maxine and pray they'll stay
> ??>> afloat. Around here, it's one chain after another. We've
> ??>> got most of them. People gripe about nothing but chains
> ??>> but don't support the high quality independent places
> ??>> frequently enough to keep them going.
>
>
> BE> Another one was Mexican and again, almost no English spoken
> BE> by staff, but the food was REAL Mexican, as wonderful as
> BE> any I had eaten in travels in Mexico. Gone within 6 months.
>
>It is a pity to see the lack of success of many interesting
>restaurants. Without wishing to sound sarcastic, since BE
>probably knows more about Mexico than me, how do you define
>"real Mexican"? Mexico is quite a big country with many fairly
>distinct provincial cuisines. Santa Cruz, Sonoran (from which
>comes Tex-Mex and New Mexican) and Oaxacan are just two
>examples.
>
>James Silverton
>Potomac, Maryland
>
>E-mail, with obvious alterations:
>not.jim.silverton.at.comcast.not

Many Mexican restaurants seem to fall into the same trap that Chinese
ones, do and serve "americanized" versions of dishes, all
over-smothered in cheese and sour cream.

I have traveled a lot in Mexico and of course the cuisines vary
widely, but the use of fresh ingredients, be it seafood, meats or
poultry prepared so that the spices and other ingredients used accent
and complement the foods, rather than only encasing them in fats, is
common to all of them

Boron.