Yeah but those are the watered-down types. They lose all their true Mexicanism thanks to living that far up north.
Oh.I didn't realize they forgot how to cook good food as they moved further away from the border. That makes sense.
Does this apply to other types of food as well?
I have a theory on this and I'm not sure it's a good one. I think that the water tastes differently north of south. Mexican food just
tastes differently in the NW than it does in Texas. I don't think there's any secret techniques or ingredients in Texas or San Diego that can't be duplicated up north, but something is off. Beans should cook in water, I think. Dry beans need to be rehydrated and should simmer, no? If they do that in Texas water and they do that in Oregon water, might there possibly be a difference in taste?I still think there are good Mexican joints up here. I can get great fish tacos and burritos, but your run of the mill Mexican joint here is not on par with an average joint in Texas. Overly filling and not in a good way.
And the names of the joints up here make me laugh..."Si, Senor"..."Muchos Gracias"...Could you imagine opening up a restaurant in Mexico and calling it "Yes, Mister" or "Thank you very much"?