REAL MEX AND MORE
Lisa offered an interesting comment in a post earlier this week: She's been finding more dining satisfaction in the little taquerias popping up in many Shore towns than in the "Tex-Mex''-style places she enjoyed patronizing once upon a time.
Si, si. There's a new generation of authentic Mexican eateries supplementing the Mexi-merican restaurants in our midst, and these authentic Mexicans are the places to go if you're looking for the real tamal, so to speak. Lisa's smart comments reminded me that what we're experiencing in the Mexican realm is not unlike what generations past experienced when the first Italian and Chinese restaurants opened during earlier waves of immigration.
Those early Italian and Chinese restaurants sported dishes dotted with American ingredients. Not all foods from the old countries could be found here, so those ethnic-restaurant pioneers improvised as they re-created their classics. The dishes they devised became our beloved standards. Will you find exact replicas in Italy or China? No, not likely. But they're here to stay, on this side of the ponds. As the global marketplace expanded, along with our palates and our knowledge, and as highly trained, highly skilled chefs took charge, more authentic Italian and Chinese restaurants opened. Choices, galore.
I see similar things happening today with Mexican restaurants. In addition to Mexi-merican places, we now have Mexico Lindo on Burnt Tavern Road in Brick, with its home-cooked memelitas, huaraches and signature poblano burrito, and Aby's, on Main Street in Matawan, with its luscious trademark sauces rousing all manner of meats and fishes. What you favor -Mexi-merican or the more authentic Mexican dishes - is a matter of personal taste preference. There's no right, no wrong.
But Lisa's thoughts have me wondering: Which do you prefer? What are your favorite Mexican and Mexi-merican restaurants?
And, further, are you eating out this weekend or cooking in? Where/what?
One more thing: Do you celebrate Mardi Gras (Fat Tuesday is this Tuesday, Feb. 20)? If so, where/how?
Cheers,
Andy
2.16.07
Si, si. There's a new generation of authentic Mexican eateries supplementing the Mexi-merican restaurants in our midst, and these authentic Mexicans are the places to go if you're looking for the real tamal, so to speak. Lisa's smart comments reminded me that what we're experiencing in the Mexican realm is not unlike what generations past experienced when the first Italian and Chinese restaurants opened during earlier waves of immigration.
Those early Italian and Chinese restaurants sported dishes dotted with American ingredients. Not all foods from the old countries could be found here, so those ethnic-restaurant pioneers improvised as they re-created their classics. The dishes they devised became our beloved standards. Will you find exact replicas in Italy or China? No, not likely. But they're here to stay, on this side of the ponds. As the global marketplace expanded, along with our palates and our knowledge, and as highly trained, highly skilled chefs took charge, more authentic Italian and Chinese restaurants opened. Choices, galore.
I see similar things happening today with Mexican restaurants. In addition to Mexi-merican places, we now have Mexico Lindo on Burnt Tavern Road in Brick, with its home-cooked memelitas, huaraches and signature poblano burrito, and Aby's, on Main Street in Matawan, with its luscious trademark sauces rousing all manner of meats and fishes. What you favor -Mexi-merican or the more authentic Mexican dishes - is a matter of personal taste preference. There's no right, no wrong.
But Lisa's thoughts have me wondering: Which do you prefer? What are your favorite Mexican and Mexi-merican restaurants?
And, further, are you eating out this weekend or cooking in? Where/what?
One more thing: Do you celebrate Mardi Gras (Fat Tuesday is this Tuesday, Feb. 20)? If so, where/how?
Cheers,
Andy
2.16.07
posted by Andrea Clurfeld at 11:10 AM
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