Originally Published the Week of Oct. 3, 2020 in Western Outdoor Publications
I think I was just asked about the 5th time this week by visitors some version of “Where can we get real-authentic Mexican food?”
Good question. But, I have a hard time understanding how to respond.
I have to usually pause a minute before answering.
“What do you mean by ‘real authentic Mexican food?” I ask.
“You know, the usual food, but we figure that since we’re here visiting in Mexico, we can get the REAL stuff!” they’ll say anxiously.
Well, that doesn’t help me much.
It would be like me visiting someplace like New York and asking, “Where can I get real ‘New York’ food!
Throw a question like that into a bunch of my New Yorker friendsd and you’ll end up with as many different answers, arguments and debates as there are people in the crowd.
Mexico is probably a lot like New York gastronomically speaking. Visitors come down with a certain culinary expectation. And that could have been formed by eating at too many Taco Bells; neighborhood chain restaurants; or local neighborhood eateries.
Mexican food is as varied as the areas of the U.S.
Northern Mexico near the border has it’s regional specialties. Areas on Mexico’s East Coast have food far different from areas of Mexico’s Pacific coast or regions. Central and southern Mexico have their own specialties as well.
Even within those geographical vicinities, there are variables. For instance, urban food will be different from rural areas. Mountainous areas likewise have different food preparations than areas on the lower elevations.
So, when someone asks me where to go for real authentic Mexican food, it’s a tough answer. In our area, I tell them if they’re looking for the kind of food they’re used to back home in the U.S., they probably won’t find it.
They are usually somewhat disappointed, but I tell them hit the streets. Go eat at local eateries. Not tourist spots. Eat at street carts and small vendors. Eat at places that you see a lot of locals eating and they can’t go wrong.
Invariably, they end up loving their new discoveries.
Actually, instead of telling people what “real Mexican food” is, it’s often easier to tell them what is NOT real Mexican food. It surprises many visitors.
For instance, if you’re looking for “pre-formed” taco shells like you find at fast food places back home, you’ll be disappointed. Most tacos are served in soft hot tortillas you fold-around the hot filling.
The closest thing to a pre-formed taco might be “tacos dorados.” Not named after the fish. It just refers to a deep-fried taco that is fried until “dorado” (golden).
You will not find ground beef in your Mexican food.
You will not find sour cream in your Mexican food.
To the surprise of many, you won’t find shredded cheese in your Mexican food or even any cheese at all. Mexicans DO like hot melted cheese called “queso fundido” served as an appetizer very much like fondue.
By the way, Nachos were an American invention! Hard to have nachos if there’s no cheese around. Forget finding black olives too!
Fajitas? Nope. That hot skillet full of sizzling veggies and meat is a gringo concoction too!
Chili? You’ll get a blank stare.
I once threw a party for a bunch of my friends many many years ago when I first arrived here in La Paz. One of the items was “chili dogs.”
Who doesn’t like chili dogs?
Mexicans love their “hates.” (hotties). But every single person at that party wiped the chili off their hot dogs then put them back in the bun. I was mortified!
It was like watching someone pulling all the toppings off pizza and only eating the crust. Are you kidding me?
Chili’s origin is not Mexico. It’s the U.S border areas and started as a stew you tossed meat, beans and spices into.
Who does not love those deep-fried chimichanga burritos? We grew up on them at little league games; Tastee Freeze; and Mexican chain restaurants.
Well, that was an accident that happened at a gringo restaurant when the owner accidentally dropped a burrito into hot oil. It was so good, he kept it on the menu and its popularity grew.
Speaking of burritos…guess what? They didn’t origiate in Mexico either. You WILL find burritos in Mexican cities (mostly in street restaurants or tourist areas), but historically, they had their genesis in California only about 60 years ago.
And the fillings?
You’ll get shredded meats, grilled chunks of meat, but nothing that resembles what you’re used to. Again, no ground beef. Most of our Mexican friends use ground beef to make…hamburgers…an unquestionable gringo concoction.
Two other little tidbits of non-Mexican origin:
Ask for a lime in your beer, and you’ve just labeled yourself as a tourist. Locals don’t put a slice a lime in their beer.
The lime thing was something you squirted on the lip of your beer bottle or rubbed on the rim of your glass to keep flies away.
Picked up by certain beer companies…the idea took wings.
Finally, what’s more synonymous with Mexico than a margarita? Lots of places will lay claim to it’s invention, but most historians will point to it’s inception in California. And interestingly, most locals I know don’t drink them. They don’t even drink tequila.
We have had a restaurant in La Paz for over 12 years. Most will prefer rum drinks or whiskey shots over tequila drinks. They think gringos are crazy for drinking tequila!
By the way, that bottle of Tapatio hot sauce you’ll find everywhere? Check the label. It’s made in Southern California in Los Angeles!
That’s my story!
_____Jonathan_________
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!
_____________
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
“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”
That's My Story 