Boron Elgar wrote:

>
> 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.
>

Yes, we used to go to a really great Taqueria that served well prepared
nicely seasoned food that wasn't smothered in cheese. Another family
member took over the business and quickly turned it into an industrial
style Mexican restaurant that you can find next to any shopping mall.



> 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.