"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> 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.
>>
>><g> but they found what sells in their area That is good business for
>> them
>
> In Seattle there are two types of Mexican place -- the kind that serves
> food on a giant plate, at least one third of which is covered in a pool
> of refried beans with gooey white and or yellow cheese melted into it,
> and the kind that doesn't. Fortunately the kind that doesn't is becoming
> more common.

LOL well I guess that is *your* taste defined <g>

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