Can the NYT write with authority…and more important, credibility…on the subject of Tex-Mex food? That isn’t exactly a rhetorical question, given yesterday’s article titled “A Celebration of Tex-Mex, Without Apology.”
It is hard to pin down experts and restaurateurs as to what happened to Mexican food when it crossed the border. The best explanation is perhaps the most inelegant: it got cheesier, chili-er and meatier.
“Cal-Mex is long on burritos and sour cream,” Mr. Walsh said. “In
While superior Tex-Mex food may be specific to
Just a taste, Gentle Reader…just a taste. In the FWIW Dept., my answer to the question I posed is “yes.” Not a bad article, not bad at all. Your mileage most certainly may vary, but I found the article accurate and informative…beginning with the admission that Tex-Mex fundamentally doesn’t exist in NYC. True, dat. I know…I’ve looked.
And, yeah… we’re ALL about the chilies here in