Only One in the World 🤮

[16Adams]

"Mexican" food is way to general.
Southern Mexico
Central Mexico
Northern Mexico
Mex-Tex
Tex-Mex

And to complicate it further --Along the vast miles of sea shore or in the mountains? I use to frequent Austin TX and Uvalde TX. The Mom&Pop shops. The only thing that was consistent was food was usually served with a spicy roasted jalapeno. Sometimes dusted in coarse salt. The food was usually kind of bland but the jalapeno kicked it up to desired levels. A squeeze of lime and a bite of jalapeno with a mixed fork of rice and squished lard beans were really good. I don't remember anything swimming in cheese or chili powder. That roasted jalapeno was key . A bottle of Mexican Coca Cola made with real sugar from the bottle or in a glass no ice.

As weird as this sounds, a basic bean burrito, no cheese with onion or pico from Taco Bell is closer to those Mom & Pops than those swimming in a plate of greasy meat and cheese. In the true Mom & Pop's I occasionally visit on the High Plains observing others tables big bowls of Chicken soup or Menudo served with corn tortillas (not chips and salsa) are the most popular

 

[jzadski]

That's a whole lot of food to not like. So many different styles and spices. I am thinking it's psycho-symatic. Were you abandoned at a Taco Bell as a child perhaps

 

[gcs]

Not a huge fan, but I can eat some of it, sometimes.

It might be the cilantro and or cumin, can't stand that stuff.

 

[cow]

I'm not a huge fan of Mexican food either, but when I find a place that hits my palate just right, it can be amazing. Same with Chinese food, really. With both Mexican and Chinese, a lot of it sucks, most of it is passable, some of it is good, but occasionally (rarely even) you find one that really hits the spot.

A lot of traditional Mexican food I've eaten has had a tendency to be bland. Tex-Mex tends to be more rich and savory, which I like. But again it all boils down to each individual recipe and not all Tex-Mex is good either.

I've been in search of my perfect Tex Mex-style beef enchilada recipe for about 2 years now, and have yet to find a recipe that I like.

 

[smoke ninja]

I'm not a huge fan of Mexican food either, but when I find a place that hits my palate just right, it can be amazing. Same with Chinese food, really. With both Mexican and Chinese, a lot of it sucks, most of it is passable, some of it is good, but occasionally (rarely even) you find one that really hits the spot.


A lot of traditional Mexican food I've eaten has had a tendency to be bland. Tex-Mex tends to be more rich and savory, which I like. But again it all boils down to each individual recipe and not all Tex-Mex is good either.

while I can eat any Mexican food good or bad I am super picky with Chinese food. it has to be good quality for me to enjoy it. been on an Asian noodle soup kick lately.

I do find it funny we call it Mexican or Chinese food.

often the dishes hail from other countries in the region

 

[cow]

while I can eat any Mexican food good or bad I am super picky with Chinese food. it has to be good quality for me to enjoy it. been on an Asian noodle soup kick lately.

I do find it funny we call it Mexican or Chinese food.

often the dishes hail from other countries in the region

I'm the same way with Chinese .. very picky.


It's pretty impossible these days to really pin down a style of food to any one specific region. Trade expansion, migration and cultural integration has created such a fusion of flavors. You have to hit up someone's great grandmother to get a truly authentic recipe anymore. :grin:

 

[cowboyupbbq]

Mexican

"Mexican" food is way to general.
Southern Mexico
Central Mexico
Northern Mexico
Mex-Tex
Tex-Mex

And to complicate it further --Along the vast miles of sea shore or in the mountains? I use to frequent Austin TX and Uvalde TX. The Mom&Pop shops. The only thing that was consistent was food was usually served with a spicy roasted jalapeno. Sometimes dusted in coarse salt. The food was usually kind of bland but the jalapeno kicked it up to desired levels. A squeeze of lime and a bite of jalapeno with a mixed fork of rice and squished lard beans were really good. I don't remember anything swimming in cheese or chili powder. That roasted jalapeno was key . A bottle of Mexican Coca Cola made with real sugar from the bottle or in a glass no ice.

As weird as this sounds, a basic bean burrito, no cheese with onion or pico from Taco Bell is closer to those Mom & Pops than those swimming in a plate of greasy meat and cheese. In the true Mom & Pop's I occasionally visit on the High Plains observing others tables big bowls of Chicken soup or Menudo served with corn tortillas (not chips and salsa) are the most popular

I agree. I grew up in a big meatpacking town in Kansas with a good Mexican contingent, and my friend’s mom would make fresh tortillas on the gas range and tamales at Christmas that were killer. Having also spent a lot of time in Cali, AZ and TX, I’ve had some really good authentic food. I tend to categorize Mexican restaurants in 3 ways:
1. “Strip Mall” - this is probably what the OP is getting in NJ. Tex mex, smothered in cheese or red sauce, fajitas, etc. with rice that has been held too long and refried beans. Bland salsa with stale chips. Margaritas come from a big machine and look like MT Dew.
2. “Local Joint” - this is where the local Hispanic community goes. Typically not in the suburbs. Simple tacos, fresh rice, pinto beans. If this place has pork green chile on the menu, I order it. This place usually has Mexican Coke in a glass bottle.
3. “Chef Inspired” this is pretty rare, but awesome. Went to Miguel’s Mesomaya in Dallas a few weeks ago for our anniversary and it was killer. I had Guajillo short ribs cooked over mesquite that were legit. Margaritas are made one at a time with decent tequila, lime and simple syrup.

 

[gtsum]

I agree. I grew up in a big meatpacking town in Kansas with a good Mexican contingent, and my friend’s mom would make fresh tortillas on the gas range and tamales at Christmas that were killer. Having also spent a lot of time in Cali, AZ and TX, I’ve had some really good authentic food. I tend to categorize Mexican restaurants in 3 ways:
1. “Strip Mall” - this is probably what the OP is getting in NJ. Tex mex, smothered in cheese or red sauce, fajitas, etc. with rice that has been held too long and refried beans. Bland salsa with stale chips. Margaritas come from a big machine and look like MT Dew.
2. “Local Joint” - this is where the local Hispanic community goes. Typically not in the suburbs. Simple tacos, fresh rice, pinto beans. If this place has pork green chile on the menu, I order it. This place usually has Mexican Coke in a glass bottle.
3. “Chef Inspired” this is pretty rare, but awesome. Went to Miguel’s Mesomaya in Dallas a few weeks ago for our anniversary and it was killer. I had Guajillo short ribs cooked over mesquite that were legit. Margaritas are made one at a time with decent tequila, lime and simple syrup.

Those three “types” pretty much nails it! And I can’t imagine not having tacos, carne Asada, enchiladas salsa, etc


Sent from my iPhone using Tapatalk Pro

 

[BBQ_MAFIA]

Being from OK, you are probably not very familiar with NJ. Especially Hudson County which has a very large Hispanic population. The mix of Hispanics is wide as they come from many different areas but the concentration of Mexicans in my area is very big. My experience with Mexican food is not limited to NJ. Over the years I traveled a lot and that includes may areas in Mexico. In saying that, it's not like I just don't like the Mexican food that Ive had in NJ, I haven't enjoyed it anywhere, including Mexico.
I guess there is not hope for me.
I like watching my family enjoy the food, but for me, I would rather not eat then dig into a taco.

I like many of the component parts of Mexican food.
I just don't like the smell, flavor, or presentation, of their final dishes.

Maybe say a prayer for me so I may someday see the light.
Until them I will keep trying it and hope I find something I can enjoy with my kids.

I agree. I grew up in a big meatpacking town in Kansas with a good Mexican contingent, and my friend’s mom would make fresh tortillas on the gas range and tamales at Christmas that were killer. Having also spent a lot of time in Cali, AZ and TX, I’ve had some really good authentic food. I tend to categorize Mexican restaurants in 3 ways:
1. “Strip Mall” - this is probably what the OP is getting in NJ. Tex mex, smothered in cheese or red sauce, fajitas, etc. with rice that has been held too long and refried beans. Bland salsa with stale chips. Margaritas come from a big machine and look like MT Dew.
2. “Local Joint” - this is where the local Hispanic community goes. Typically not in the suburbs. Simple tacos, fresh rice, pinto beans. If this place has pork green chile on the menu, I order it. This place usually has Mexican Coke in a glass bottle.
3. “Chef Inspired” this is pretty rare, but awesome. Went to Miguel’s Mesomaya in Dallas a few weeks ago for our anniversary and it was killer. I had Guajillo short ribs cooked over mesquite that were legit. Margaritas are made one at a time with decent tequila, lime and simple syrup.

 

[LYU370]

How about a nice ceviche or aguachiles?

Maybe try some Carne Asada. There was a restaurant that closed down a while back, I'd always get the Pancho Villa as they called it. Big piece of grilled skirt steak served on a bed of grilled onions with a roasted jalapeno & limes. Came with sides, but I always told em to skip it as that was when I was on a low carb kick. Haven't been able to find a Mexican restaurant that serves anything similar. Was so good.

 

[halfcocked]

Other than a good eggs ranchero (is it Mexican? Dunno.) I don't care for it either. Other than heat most of it has no taste for me at all.

 

[Gnarlbecue]

It's got to be the cumin, cilantro, chilies and oregano funk that's turning you off.

I personally love the earthy, musty notes of all those, paired with the sharpness of fresh garlic, onion and lime, salsas etc.

The contrast and complexity can be amazing.

But it's a pretty intense combination, with a lot of flavors and textures clashing that can be a bit much for some.

 

[16Adams]

Here's an example. A similar discussion on a New Mexico cooking site shows two dishes with the same title Red Chile Sauce. Look at the drastic difference. My advice, take your favorite grilled or smoked meat, wrap it in a warm soft flour or lightly heated in oil corn Tortilla, call it a Taco, burrito, chimichanga, flauta etc. You are then on your way to enjoying "Mexican" food, or Mexican American

 

[Dweverett]

Here's an example. A similar discussion on a New Mexico cooking site shows two dishes with the same title Red Chile Sauce. Look at the drastic difference. My advice, take your favorite grilled or smoked meat, wrap it in a warm soft flour or lightly heated in oil corn Tortilla, call it a Taco, burrito, chimichanga, flauta etc. You are then on your way to enjoying "Mexican" food, or Mexican American

I like it! And actually, some of the taco’s I had in Mexico were basically that. You could add pico but otherwise it was basically grilled chicken/steak wrapped in a tortilla.

Taking this idea to another level — maybe start buy just swapping out the bun for a tortilla the next time you have a couple hotdogs! :razz:

 

[16Adams]

I like it! And actually, some of the taco’s I had in Mexico were basically that. You could add pico but otherwise it was basically grilled chicken/steak wrapped in a tortilla.

Taking this idea to another level — maybe start buy just swapping out the bun for a tortilla the next time you have a couple hotdogs! :razz:

There's a casino in New Mexico near Farmington that served a green Chile cheese burger using Indian Fry Bread for the bun. With New Mexican food you're only limited by your imagination how you prepare assemble and stack the same ingredients and call it a different name