That's My Story

WHEN MEXICAN FOOD ISN’T MEXICAN FOOD

Originally Published the Week of Feb. 13, 2023 in Western Outdoor Publications

One of the most common questions we get living in Mexico from visitors is “Where can we find REAL Mexican food?”

That kinda makes me grin. 

For one, we own our own restaurant in La Paz.  Yes, we serve tacos, but I wouldn’t call the rest of our menu “typical Mexican” cuisine.

Anyway, when I ask folks what they consider REAL Mexican food, I get the usual responses you might expect.  However, most of the responses are based on gringo-ized versions and concepts.

The main thing is that you’re probably NOT going to find anything resembling that chain-eatery in your city back home.  And you DEFINITELY will not find any crazy creation you’ll find at Taco Bell like a “chalupa” or “nacho cheese dorito loco taco.” 

I personally love ‘em,  but they surely aren’t authentic Mexican by any stretch of the imagination.

So, here’s my list of things that come to mind you’ll probably not find in your average restaurant in Mexico.  Sorry to be a buzz kill because I’m sure some of your favorites are on my list:

CHILI – The first thing that comes to mind.  Years ago, I threw a party for friends and made chili dogs. A sure party hit. 

Everyone looked disgustedly at this saucy morass of meat and beans and WIPED IT OFF THE HOT DOGS!  Turns out no one knew what chili was and I found out later it’s a cowboy Tex-Mex thing not something you’d find normally in Mexico.

CHIPS – This one hurts!  We’re so used to getting a bottomless basket of chips before the meal ever arrives.   Not so in Mexico unless the restaurant is really a gringo-ized tourist restaurant.  Or, maybe you’ll get a little bowl that has a dozen chips.  That’s it.  Ask for salsa.  It’s extra.

HARD SHELL TACOS – In Mexico, it’s a heated soft-tortilla wrapped around whatever goodness is being served. The idea of a pre-formed crunchy hard-shell is purely American. 

There is something called a “taco dorado.”  This is not a fish taco.  Rather, the filling is put together. Then the whole thing is deep fried in hot oil.  I’ve sometimes heard this called a “Los Angeles Street Taco.”  They’re good and you’ll find them here and there.  Think Jack-in-the-Box super taco except even better. 

FILLED TACOS – We’re used to having a taco stuffed with ground beef usually.  You won’t find ground beef tacos in Mexico. 

We are also used to having our tacos pre-loaded with cheese, lettuce and tomatoes.  In Mexico, the soft tortilla has the protein.  Then it’s up to you to go to the salsa bar and load it with whatever you want.  This is where the magic begins! However, do not expect to find shredded cheese as part of the choices.

NACHOS – It’s popping up more frequently.  Not only at tourist restaurants, but it’s becoming a local favorite as well, especially among kids.  Who doesn’t like all the gooey cheese dripping off chips and topped with other yumminess?  But, most local-local restaurants will not have it on the menu although they will probably be happy to throw it together.

Legend has it that nachos had their genesis along the border when some picky army wives went to a restaurant after it was already closed and the inventive owner threw something together for them that just exploded in popularity.

TACO BOWL SALADS – WHAAAAT???  We tried to introduce them at our own La Paz restaurant and our staff couldn’t even fathom what we were talking about.  We dropped it off our menu.   No one knows what it is or why anyone would do such a thing.  A taco shaped like a bowl?  Really?

FAJITAS – Another Tex-Mex concoction.  Get some meat and throw it in a pan with whatever else you have hanging around in the frig.  It’s the equivalent of Chinese Chop Suey…which is about as Chinese as Fajitas are Mexican.

BURRITOS – Yes, another culinary lie!  Those big-as-your-forearm wraps of everything yummy are American.  You’ll find “burros” (big donkeys) here-and-there that are somewhat similar but not as elaborate, but most Mexican places will have small hand-sized tortillas with fillings.  In which case it’s really a taco now!

TAMALES– Found occasionally from street vendors, but rarely found in a restaurant.  Too time-intensive.  Someone sells them, but you’ll have to go looking.

ROLLED TACOS (Taquitos) – Go to San Diego to find them. Go to El Paso. We have found them in Utah. But, not Mexico.

My wife’s favorite.  Can’t find ‘em anywhere.  Whenever we’ve travelled in Mexico and have asked for them, we get a look from the waiter like “WHY WOULD YOU WANT TO ROLL A TACO INTO A TUBE AND DEEP FRY IT? “ We gave up .  We make our own at home instead.

That’s my story!

Jonathan

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Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter.com.

They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

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Jonathan Roldan’s

Tailhunter International

Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico

U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942

Phones: 

from USA : 626-638-3383

from Mexico: 044-612-14-17863

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Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g

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