On Mar 20, 8:50 pm, (Mark D) wrote:
> That's about the equivalent of what they serve here in New Mexico, and
> try to pass for "mexican" food. In fact your recipe is better than the
> shit they sell here. No wonder half the town eats at Taco Bell.
>
> Why is it, that the no nots here think that this is "good" mexican
> food? I think I need to export some real "mexicans" from Chicago to New
> Mexico! Sure Green Chili Stew is good, but is that all they know here,
> beside ground beef, and brisket? Mark

You haven't said where you live in New Mexico, but maybe you haven't
been there long enough to discover Northern New Mexico cooking.
There's a long-time mix of Hispanic, Pueblo, and Anglo influences at
work, and for some people it takes some getting used to.

I think of it as a distinctive regional variation, just as the cooking
in Veracruz is distinctive from the cooking in Oaxaca, to give just
one example. Please let us know what you mean by "good" Mexican food.

Just as there's no one such thing as "Italian" or "French" or "German"
cooking, there's no one such thing as "Mexican" cooking.

David