On Wednesday, January 20, 2016 at 9:39:51 AM UTC-6, Janet B wrote:
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
> >
> >Doris, to me, nearly all the Mexican food that has been made for
> >typical American taste buds has the same ingredients, and the way
> >the dish is assembled and how much of each ingredient is included
> >determines what it is called. I am probably wrong, but my comment
> >Is based on my experience here in the Midwest. I think differences
> >are probably more pronounced nearer the border or in areas where
> >there are more concentrated Mexican-culture communities.
> >
> >N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
>
I've had excellent Mexican food in Memphis.

http://www.yellowpages.com/memphis-t...60?lid=2832460
>
> Janet US

--Bryan