On Wednesday, January 20, 2016 at 10:21:42 AM UTC-6, Janet B wrote:
> On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
> wrote:
>
> >On 1/20/2016 10:39 AM, 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.
> >> Janet US
> >>
> >That's what people expect, I suppose. They don't think the locals would
> >want to eat authentic Mexican food. As long as they were making money
> >I'm sure they didn't care.
> >
> >There was this place in Germantown, TN:
> >
> >http://delimexicana.com/
> >
> >The owner went out shopping every morning to buy the fresh vegetables
> >and fruits for the restaurant. The "tacos" were tiny and were not
> >crunchy hard corn tortillas. They were soft corn tortillas.
> >
> >http://delimexicana.com/deli-mexicana-germantown
> >
> >"Our restaurant strives to preserve the integrity of Mexican cooking and
> >cuisine by refusing to Americanize the process or presentation. The
> >philosophy of purist methods and techniques and self sourced fresh food
> >should be obvious when you eat!"
> >
> >This was years ago but I remember the owner saying saying he hoped his
> >son would take over the business and carry on this particular type of
> >fresh Mexican food. I got the impression (from the son, who was working
> >there while going to college) he was not really interested in running a
> >restaurant.
> >
> >The couple of times I ate there there was always a good crowd. The food
> >was excellent. It certainly wasn't "tex mex" or Taco Bell.
> >
> >Jill
>
> That sounds terrific, I wish I had the chance to eat there.
>
If you visit Memphis--
http://civilrightsmuseum.org/

Their art museum (Brooks) is nice too.
>
> Janet US

--Bryan