#51  
Old April 08, 2009, 04:06 PM
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Originally Posted by ZeroTX View Post
I stayed in Mexico for 6 weeks living in the home of a Mexican. I ate Mexican food I really love tacos (todos tipos), sopa de chile pablano, enchiladas, etc. Pues, recuerda que vivo en Texas y entonces sí, hay muchos méxicanos aqui. Pero, depende en el restaurante si es comida méxicana autentica o no. Sí hay unos restaurantes autenticos y unos que no son. I think the further away from the border you get, the less authentic they become. However, Mexican immigrants are now all over the U.S., so perhaps this will change.

-Michael
Antes pensaba que lo escribió era correcto, pero has 5 años tuve la oportunidad de visitar Chicago muy lejos de la frontera del sur. Esa ciudad tiene la población de mexicanos segunda más grande del pais. (Los Angeles es numero uno). Allí se encuentra comida mexicana variada y buena en sitios donde inglés es claramente la segunda lengua si acaso hablan inglés. Nueva York tiene una poblacion más de cien mil mexicanos. La mayoría son de la region de Puebla y Tulcingo sur de D. F. Preparan salsa mole que no me gusta, pero tambien pepian, sopa de camarones. flor de calabaza rellena, etc. Estes sitios suelen encontrar afuera del centro de Manhattan en Queens, Brooklyn y Harlem. Segun lo que escribió Elaina
su ciudad tambien tiene buenas cocinas mexicanas. Estoy seguro que la
buena cocina casi casera se halla en muchas partes del pais.

This is an attempt at Spanish. Please correct any errors if you have the
chance. Thanks.
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  #52  
Old April 08, 2009, 04:29 PM
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Originally Posted by poli View Post
Antes pensaba que lo que escribió era correcto, pero has hace 5 años tuve la oportunidad de visitar Chicago que está muy lejos de la frontera del sur. Esa ciudad tiene la población de mexicanos segunda más grande del pais. (Los Angeles es numero uno). Allí se encuentra comida mexicana variada y buena en sitios donde inglés es claramente la segunda lengua si acaso hablan inglés. Nueva York tiene una poblacion más de cien mil mexicanos. La mayoría son de la region de Puebla y Tulcingo sur de D. F. Preparan salsa mole que no me gusta, pero tambien pepian pipián, sopa de camarones. flor de calabaza rellena, etc. Estes Estos sitios suelen encontrarse afuera del centro de Manhattan en Queens, Brooklyn y Harlem. Segun lo que escribió Elaina
su ciudad tambien tiene buenas cocinas mexicanas. Estoy seguro que la
buena cocina casi casera se halla en muchas partes del pais.

This is an attempt at Spanish. Please correct any errors if you have the
chance. Thanks.
¡Ay Dios mío! Chicago (barrio mexicano) en tiempo de verano es una ciudad muy colorida. Hay vendedores por todas las calles y uno puede encontrar muchas diferentes clases de comidas y artículos de Mexico, hay música también. Me encanta ir a Chicago en verano.
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  #53  
Old April 08, 2009, 05:09 PM
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Quote:
Originally Posted by ZeroTX View Post
...
Looks like you really love Mexican food.

One thing that happens in Mexico is that many, many people rarely travel or communicate out of their local area. This results in marked differences in vocabulary, accent, and food (among other things) from region to region. For example, if you say "barbacoa" in Hidalgo, it'll be made out of lamb, in Puebla it will be made out of goat meat, and in Vera Cruz it's made out of beef. There are dozens of dishes in Oaxaca that aren't even known outside the area. People from Sinaloa would be surprised at what they eat in Chiapas. There is also a very noticeable difference between eating at a "high class" restaurant (similar to any restaurant in the US-- tile floor, glass windows etc.) and eating a more economic restaurant (cocina económica, fonda, taco stand, etc-- concrete floor, plastic tables and chairs, tarp for a roof, etc), in terms of the food that is offered (I prefer the later by the way).

The folded-over, doused in salsa, wet enchiladas come from Vera Cruz. The open-faced toasted ones come from Hidalgo. Machaca is common in Tamaulipas and northern Mexico, but is largely unknown in Central and Southern Mexico. If you go to a taco stand in Mexico City, you'll normally get tacos made with a double corn tortilla, about 4 inches in diameter, doused in hot oil, filled with your choice of chopped meat, guts, eyes, stomach, tongue, brain etc, and topped with chopped onions & cilantro, served open-face for you to fold over and eat.

So I can only speak from my experiences and you from your experiences. For example, if you go to a Mexican restaurant in the northern half of the US, you'll see the menu is quite different from a restaurant in Texas.

Mexican food varies greatly from region to region (but most of it's mouth-watering).
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