In Texas the best Mexican food is served in Gringo restaurants. I kid you not.
We have been working on trying all the local joints in this part of Texas. The food is attractive and the servers are friendly. The decorations are well done. What they seem to have forgotten are jalapenos, cayenne and cummin. They also have this thing with American cheese. American cheese is the standard in everything. Once in awhile you get a sauce that redeems the entre but the norm is bland.
The best nachos I have had were in an Anglo place called “Cheddars”. The best salsa and chips I have had were at a German restaurant. I also had some great chicken fried steak at Adobe’s.
A few years ago I started experimenting with homemade chili. After several attempts that didn’t pass muster I stumbled across a recipe that mentioned something called cummin. I had filled the hole. Yes! It took more experimentation to realize that a touch of cayenne was enough but none was never enough.
And the labels are confusing. It seems that every Mexican restaurant calls things what they want to instead of having an industry norm. Our interaction with Tex-Mex has left lots to be desired.
There is much to learn about in Texas. The quest will continue.
homo unius libri
My wife watches "Pioneer Woman," who lives up in Oklahoma, but still seems to do a lot of Tex-Mex. I sear I think she'd put hot sauce in ice cream.
ReplyDeleteMy wife is that way with ketchup. It is embarrassing to be in a pizza place and have her ask for the stuff. Maybe Oklahoma has different Tex-Mex than Tex does. I have not tasted any salsa that comes close to eye watering. Maybe that is why they have the Tabasco on the table.
DeleteGrace and peace.
I used to work with a guy who said the food is not spicy enough until it makes you sweat. Have you ever tried a Thai restaurant? Now THAT is hot!
ReplyDeleteNot here and only with my son. Even then I have not experimented too much.
DeleteGrace and peace.