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Trope was cut/disambiguated due to cleanup
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And for the record: {{Usefulnotes/Taco Bell}} is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is considered a blasphemous rip-off of Mexican food by many mexicans, thus subsequently shunned in most of the country.[[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in.[[/note]]
to:
And for the record: {{Usefulnotes/Taco Bell}} is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] delicacy by the Mexica, better known as the Aztecs. In general, Tex-Mex food is considered a blasphemous rip-off of Mexican food by many mexicans, thus subsequently shunned in most of the country.[[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in.[[/note]]
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The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Of course, chilis are ''native'' to Mexico (the word "chili" comes from Nahuatl via Spanish), and many if not most world varieties of chili have ultimately Mexican origins, so this is to be expected.
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The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or South Indian, Korean, Southwest Chinese, and Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Of course, chilis are ''native'' to Mexico (the word "chili" comes from Nahuatl via Spanish), and many if not most world varieties of chili have ultimately Mexican origins, so this is to be expected.
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), for example, is often made with Mexican nixtamalized corn, beans, tomatoes and chili peppers; and Spanish radish, lettuce/cabbage, and chicken/beef/pork.
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And as another non-Mexican who married a Mexican, I agree.
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Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food. For instance, ''pozole'' (perhaps the quintessential Mexican family dish), is most typically a stew or thick soup with hominy (nixtamalized corn) and meat or beans, topped with fresh vegetables (almost always cabbage or lettuce, usually radish as well, and often some diced raw fresh chili) and frequently mixed with a salsa and eaten with rolled-up corn tortillas and/or tostadas. The hominy--which gives the dish its name--is indigenous, as are beans and chilis (if they are used) and the tortillas/tostadas. But the meat used is usually chicken, beef, or pork--all Old World livestock brought by the Spanish--as are the cabbage/lettuce and radish. Meanwhile the salsas themselves are usually a mixture of New World ingredients (tomatoes for red salsas, tomatillos for green ones, chilis in both) and Old World ones (onion and garlic chief among them).
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Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food. For instance, ''pozole'' (perhaps the quintessential Mexican family dish), dish),[[note]][[WebVideo/TastingHistoryWithMaxMiller Max Miller]], whose husband is Mexican-American, described the experience of eating ''pozole'' as "a hug".[[/note]] is most typically a stew or thick soup with hominy (nixtamalized corn) and meat or beans, topped with fresh vegetables (almost always cabbage or lettuce, usually radish as well, and often some diced raw fresh chili) and frequently mixed with a salsa and eaten with rolled-up corn tortillas and/or tostadas. The hominy--which gives the dish its name--is indigenous, as are beans and chilis (if they are used) and the tortillas/tostadas. But the meat used is usually chicken, beef, or pork--all Old World livestock brought by the Spanish--as are the cabbage/lettuce and radish. Meanwhile the salsas themselves are usually a mixture of New World ingredients (tomatoes for red salsas, tomatillos for green ones, chilis in both) and Old World ones (onion and garlic chief among them).
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The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food; the ''pozole'', for example, is often made with Mexican nixtamalized corn, beans, tomatoes and chili peppers; and Spanish radish, lettuce/cabbage, and chicken/beef/pork.
to:
The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Of course, chilis are ''native'' to Mexico (the word "chili" comes from Nahuatl via Spanish), and many if not most world varieties of chili have ultimately Mexican origins, so this is to be expected.
Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanishfood; food. For instance, ''pozole'' (perhaps the ''pozole'', quintessential Mexican family dish), is most typically a stew or thick soup with hominy (nixtamalized corn) and meat or beans, topped with fresh vegetables (almost always cabbage or lettuce, usually radish as well, and often some diced raw fresh chili) and frequently mixed with a salsa and eaten with rolled-up corn tortillas and/or tostadas. The hominy--which gives the dish its name--is indigenous, as are beans and chilis (if they are used) and the tortillas/tostadas. But the meat used is usually chicken, beef, or pork--all Old World livestock brought by the Spanish--as are the cabbage/lettuce and radish. Meanwhile the salsas themselves are usually a mixture of New World ingredients (tomatoes for red salsas, tomatillos for green ones, chilis in both) and Old World ones (onion and garlic chief among them).
), for example, is often made with Mexican nixtamalized corn, beans, tomatoes and chili peppers; and Spanish radish, lettuce/cabbage, and chicken/beef/pork.
Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish
), for example, is often made with Mexican nixtamalized corn, beans, tomatoes and chili peppers; and Spanish radish, lettuce/cabbage, and chicken/beef/pork.
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trying again to fix a weird spacing error
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The line between traditional Mexican cuisine and Tex-Mex also gets hazier as you approach the border in the original
territory of Tex-Mex. In places with strong cultural and population ties to Mexico like South & Central Texas, for instance, even self-proclaimed Tex-Mex restaurants are likely to serve traditional dishes alongside a version of Tex-Mex closer to its roots. Enchiladas are a good example of the gradient, transitioning from an "enchilada plate" to an entire enchilada section of the menu with various grilled meats, verde and mole sauces, and toppings like poblano peppers, tomatoes, white cheeses, and guacamole.
territory of Tex-Mex. In places with strong cultural and population ties to Mexico like South & Central Texas, for instance, even self-proclaimed Tex-Mex restaurants are likely to serve traditional dishes alongside a version of Tex-Mex closer to its roots. Enchiladas are a good example of the gradient, transitioning from an "enchilada plate" to an entire enchilada section of the menu with various grilled meats, verde and mole sauces, and toppings like poblano peppers, tomatoes, white cheeses, and guacamole.
to:
The line between traditional Mexican cuisine and Tex-Mex also gets hazier as you approach the border in the original
original territory of Tex-Mex. In places with strong cultural and population ties to Mexico like South & Central Texas, for instance, even self-proclaimed Tex-Mex restaurants are likely to serve traditional dishes alongside a version of Tex-Mex closer to its roots. Enchiladas are a good example of the gradient, transitioning from an "enchilada plate" to an entire enchilada section of the menu with various grilled meats, verde and mole sauces, and toppings like poblano peppers, tomatoes, white cheeses, and guacamole.
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None
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There are some exceptions, though: if you roll around the streets, chances are you'll find some stalls in the sidewalks selling ''tacos al pastor'', which can be best described as "Mexican döner kebab" but frequently made of spiced pork, brought by a wave of UsefulNotes/{{Leban|on}}ese immigrants. And of course, there's the fair share of [[ForeignQueasine weirdo dishes]], such as ''huitlacoche'' (fungus that grows on corn), ''chapulines'' (fried grasshoppers) and ''escamoles'' (fried ant larvae). Note that most average Mexicans will also [[AndIMustScream squeam]] at these.
to:
There are some exceptions, though: if you roll around the streets, chances are you'll find some stalls in the sidewalks selling ''tacos al pastor'', which can be best described as "Mexican döner kebab" but frequently made of spiced pork, brought by a wave of UsefulNotes/{{Leban|on}}ese immigrants. And of course, there's the fair share of [[ForeignQueasine weirdo dishes]], such as ''huitlacoche'' (fungus that grows on corn), ''chapulines'' (fried grasshoppers) and ''escamoles'' (fried ant larvae). Note that most average Mexicans will also [[AndIMustScream [[StockYuck squeam]] at these.
The line between traditional Mexican cuisine and Tex-Mex also gets hazier as you approach the border in the original
territory of Tex-Mex. In places with strong cultural and population ties to Mexico like South & Central Texas, for instance, even self-proclaimed Tex-Mex restaurants are likely to serve traditional dishes alongside a version of Tex-Mex closer to its roots. Enchiladas are a good example of the gradient, transitioning from an "enchilada plate" to an entire enchilada section of the menu with various grilled meats, verde and mole sauces, and toppings like poblano peppers, tomatoes, white cheeses, and guacamole.
territory of Tex-Mex. In places with strong cultural and population ties to Mexico like South & Central Texas, for instance, even self-proclaimed Tex-Mex restaurants are likely to serve traditional dishes alongside a version of Tex-Mex closer to its roots. Enchiladas are a good example of the gradient, transitioning from an "enchilada plate" to an entire enchilada section of the menu with various grilled meats, verde and mole sauces, and toppings like poblano peppers, tomatoes, white cheeses, and guacamole.
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People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern and southern Mexico and people in the USA think that quesadillas without cheese is a ViolationOfCommonSense ("queso" is in the name!).
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People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern and southern Mexico and people in the USA think that quesadillas without cheese is a ViolationOfCommonSense ("queso" is in the name!).
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And for the record: {{Usefulnotes/Taco Bell}} is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
to:
And for the record: {{Usefulnotes/Taco Bell}} is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is considered a blasphemous rip-off of Mexican food and is by many mexicans, thus subsequently shunned by every respectable Mexican. in most of the country.[[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
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put a link on taco bell
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And for the record: Taco Bell is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
to:
And for the record: Taco Bell {{Usefulnotes/Taco Bell}} is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
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Minor style tweak plus adding chicken (my girlfriend's family is from southern San Luis Potosí State and her family recipe for pozole blanco calls for chicken)
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The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food; the ''pozole'', for example, is often made with Mexican corn grains, beans, tomatoes and chili peppers; and Spanish radish, lettuce / cabbage, and beef / pork.
to:
The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food; the ''pozole'', for example, is often made with Mexican corn grains, nixtamalized corn, beans, tomatoes and chili peppers; and Spanish radish, lettuce / cabbage, lettuce/cabbage, and beef / pork.
chicken/beef/pork.
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None
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People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern and southern Mexico and people in the USA think that quesadillas without cheese is unthinkable.
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People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern and southern Mexico and people in the USA think that quesadillas without cheese is unthinkable.a ViolationOfCommonSense ("queso" is in the name!).
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Source: My girlfriend's father, a Mexican man who has spent thirty years back of house in restaurants
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''Useful Tip:'' Do '''NOT''' tell a Mexican guest that you are taking him to a "Mexican Restaurant" unless you are 100% sure it is not actually Tex-Mex. Take him anywhere else: Thai, Korean, even American Food (yes, there is such a thing... vaguely) is better on the off chance that the Mexican restaurant is actually Tex-Mex. (Then again, globalization probably means it's going to be staffed by Chinese cooks anyway.) If you do, the consequences will be dire... amused {{Take That}}s, noting how the food is slightly (or hugely) off. Or feigned indignation, that is if any is registered. Honestly, take out a Mexican to dinner and you likely won't get any complaints: Free Food!
to:
''Useful Tip:'' Do '''NOT''' tell a Mexican guest that you are taking him to a "Mexican Restaurant" unless you are 100% sure it is not actually Tex-Mex. Take him anywhere else: Thai, Korean, even American Food (yes, there is such a thing... vaguely) is better on the off chance that the Mexican restaurant is actually Tex-Mex. (Then again, globalization probably means it's going to be staffed by Chinese cooks anyway.anyway...or Mexican ones.) If you do, the consequences will be dire... amused {{Take That}}s, noting how the food is slightly (or hugely) off. Or feigned indignation, that is if any is registered. Honestly, take out a Mexican to dinner and you likely won't get any complaints: Free Food!
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None
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People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern Mexico and people in the USA think that quesadillas without cheese is unthinkable.
to:
People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern and southern Mexico and people in the USA think that quesadillas without cheese is unthinkable.
Is there an issue? Send a MessageReason:
None
Changed line(s) 9,10 (click to see context) from:
And for the record: Taco Bell is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
to:
And for the record: Taco Bell is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Mexica, better known as the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
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None
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The cuisine is world-renowned for being colorful, intense, spicy, greasy, and fiery hot (on par with Korean or Thai food). Mexicans ''absolutely love'' chili peppers: you can find at least 10 varieties at any supermarket, it's present in pretty much every single dish, you can even buy candy made with dried chili, and any Mexican who can't stand them is automatically called a pansy. Most of the traditional dishes are a mix of traditional prehispanic and medieval Spanish food; the ''pozole'', for example, is often made with Mexican corn grains, beans, tomatoes and chili peppers; and Spanish radish, lettuce / cabbage, and beef / pork.
Other traditional foods are enchiladas, sincronizadas, chilaquiles, chiles rellenos, tamales, and other foods that are local and to each state of the country.
There are some exceptions, though: if you roll around the streets, chances are you'll find some stalls in the sidewalks selling ''tacos al pastor'', which can be best described as "Mexican döner kebab" but frequently made of spiced pork, brought by a wave of UsefulNotes/{{Leban|on}}ese immigrants. And of course, there's the fair share of [[ForeignQueasine weirdo dishes]], such as ''huitlacoche'' (fungus that grows on corn), ''chapulines'' (fried grasshoppers) and ''escamoles'' (fried ant larvae). Note that most average Mexicans will also [[AndIMustScream squeam]] at these.
Hot sauce is put on many different foods, including those that few gringos would put hot sauce on, such as beverages and popcorn. Also, limes are super prevalent in Mexican drinks.
And for the record: Taco Bell is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
''Useful Tip:'' Do '''NOT''' tell a Mexican guest that you are taking him to a "Mexican Restaurant" unless you are 100% sure it is not actually Tex-Mex. Take him anywhere else: Thai, Korean, even American Food (yes, there is such a thing... vaguely) is better on the off chance that the Mexican restaurant is actually Tex-Mex. (Then again, globalization probably means it's going to be staffed by Chinese cooks anyway.) If you do, the consequences will be dire... amused {{Take That}}s, noting how the food is slightly (or hugely) off. Or feigned indignation, that is if any is registered. Honestly, take out a Mexican to dinner and you likely won't get any complaints: Free Food!
Other traditional foods are enchiladas, sincronizadas, chilaquiles, chiles rellenos, tamales, and other foods that are local and to each state of the country.
There are some exceptions, though: if you roll around the streets, chances are you'll find some stalls in the sidewalks selling ''tacos al pastor'', which can be best described as "Mexican döner kebab" but frequently made of spiced pork, brought by a wave of UsefulNotes/{{Leban|on}}ese immigrants. And of course, there's the fair share of [[ForeignQueasine weirdo dishes]], such as ''huitlacoche'' (fungus that grows on corn), ''chapulines'' (fried grasshoppers) and ''escamoles'' (fried ant larvae). Note that most average Mexicans will also [[AndIMustScream squeam]] at these.
Hot sauce is put on many different foods, including those that few gringos would put hot sauce on, such as beverages and popcorn. Also, limes are super prevalent in Mexican drinks.
And for the record: Taco Bell is not a Mexican company, though the recent opening of a few nearby has caused us great amusement. Their food is certainly ''absolutely not Mexican''. And the taco bell Chihuahua? It was [[EatTheDog considered a culinary delicacy]] by the Aztecs. In general, Tex-Mex food is a blasphemous rip-off of Mexican food and is shunned by every respectable Mexican. [[note]]It's worth noting that Tex-Mex and every variation of Mexican food came to be because the ingredients used in many popular Mexican dishes weren't readily available, so they had to make do with whatever substitutes were available. There is also the issue of cultural assimilation many immigrants, not only Mexicans and Xicanos, face in the US: you don't want to seem "too foreign" if you want to fit in. Tex-Mex and Xicano cuisine are not blasphemy nor is it a matter of respectability.[[/note]]
''Useful Tip:'' Do '''NOT''' tell a Mexican guest that you are taking him to a "Mexican Restaurant" unless you are 100% sure it is not actually Tex-Mex. Take him anywhere else: Thai, Korean, even American Food (yes, there is such a thing... vaguely) is better on the off chance that the Mexican restaurant is actually Tex-Mex. (Then again, globalization probably means it's going to be staffed by Chinese cooks anyway.) If you do, the consequences will be dire... amused {{Take That}}s, noting how the food is slightly (or hugely) off. Or feigned indignation, that is if any is registered. Honestly, take out a Mexican to dinner and you likely won't get any complaints: Free Food!
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None
Added DiffLines:
Due to its spiciness and perceived hygiene conditions, Mexican cuisine is often portrayed as [[PottyEmergency inducing to extreme bowel movements]], but it's one of the best in the world.
People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern Mexico and people in the USA think that quesadillas without cheese is unthinkable.
People in UsefulNotes/MexicoCity think that quesadillas do not have to have cheese whereas people in northern Mexico and people in the USA think that quesadillas without cheese is unthinkable.
