Boron wrote on Sat, 24 Mar 2007 10:47:45 -0400:

??>> Tell everyone you know, Maxine and pray they'll stay
??>> afloat. Around here, it's one chain after another. We've
??>> got most of them. People gripe about nothing but chains
??>> but don't support the high quality independent places
??>> frequently enough to keep them going.


BE> Another one was Mexican and again, almost no English spoken
BE> by staff, but the food was REAL Mexican, as wonderful as
BE> any I had eaten in travels in Mexico. Gone within 6 months.

It is a pity to see the lack of success of many interesting
restaurants. Without wishing to sound sarcastic, since BE
probably knows more about Mexico than me, how do you define
"real Mexican"? Mexico is quite a big country with many fairly
distinct provincial cuisines. Santa Cruz, Sonoran (from which
comes Tex-Mex and New Mexican) and Oaxacan are just two
examples.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not