When it comes to Mexican cuisine in America, there’s authentic and then there’s .
Sometimes, though, it can be tricky to discern the difference.
A good rule of thumb, for starters, is avoiding any place that advertises withPete Davidson.
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But beyond that, what are the dishes you should prioritize over, say,chimichangas?
Concept matters because Mexico is such a massive country, distinguished by its regional ingredients and foodways.
Respecting regionality is echoed by Sarah Thompson, executive chef atCasa Playaat the Encore Las Vegas.
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“Always research the region or style of Mexican cuisine the chef or restaurant specializes in.
If the chef is from Oaxaca, focus on the moles and masa-based dishes such as tlyaudas.”
Chefs take pride in showcasing dishes from their hometowns that might not be as commonly known here."
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And it helps to approach your Mexican meal with an open mind and a willingness to explore.
“you oughta be open to surprises,” says Mariam El Haj, co-founder ofCalaca Mamas Cantinain Anaheim.
With this in mind, here are 11 authentic dishes to order at Mexican restaurants.
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Case in point: a refreshing plate of aguachile.
“For me, it’s one of the best things on a hot summer day.”
“It is a true delicacy that combines sweet and tangy flavors.
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And it’s rightfully a priority for chefs.
The secret to a perfect taco, in my opinion, is all about the tortilla.”
Beyond tacos, though, there’s a whole world of things that masa can achieve.
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Beans
The humble bean is another menu item that Irabien recommends ordering.
Beyond re-fried stereotypes, though, there’s much more to the legume than meets the Tex-Mex eye.
“For me, it’s all about the tacos,” he proclaims.
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Omar Rodriguez of D.C.’s Oyamel seconds that endorsement of distinguished tacos.
Specifically, his favorite is taco de lengua, aka beef tongue tacos.
The meat should be moist and with an almost melt-in-your-mouth texture."
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“From there, I’ll know the chef’s flavor profile and the origins of their cooking.
The sous chef of The Driskill in Austin says that salsa is a good harbinger of authenticity.
For example, mole should be perfectly balanced and well-seasoned without any one ingredient overpowering the overall profile.
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That’s why I find this sauce to be the most authentic.”
That’s the thinking from Zac Lennox fromPalacios Murphyhospitality group in Houston.
“I can tell a lot about a sushi restaurant by how they make a California Roll.
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It is so simple it’s possible for you to’t hide.
“There is nowhere to hide,” he says.
“They are good or they are not good.
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“Each of these questions says a lot about an operation and what they prioritize.
It’s a must-order side dish for Lennox, who brings the same minimalist approach to the table.
“Is it fresh enough that you still get the tang from the lime juice?
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Are the onions still crunchy?
Is there enough salt?
Is it bright green?
Is there cilantro in it?
Is it chunky like someone made it by hand or is it puree?
Do they commit the big sin and put tomato in their guac to make it cheaper?”
For Roberto Santibanez, chef ofFondain New York City, guacamole is his menu metric as well.
“For example, guacamole should always be served fresh and made to order, not cold.
“Mexico is one of my favorite places in the world to spend time.
Ultimately, it’s all about the pozole for me!”
For her, there are a few major factors that come into play, starting with tequila.
“I love seeing a tequila in a margarita that I would sip neat,” she says.
I am not a fan of blanco tequilas that taste like sweet vanilla.
Then there’s fresh lime juice.
“Anytime I see ‘sour mix’ on a menu, I think ‘oh no!’
“If it’s a store-bought mix, I’m not so inclined to imbibe.
I like to see if the lime juice is fresh.
The last staple ingredient is salt.
“This is the ingredient that really wraps up a completely balanced cocktail.
Read the original article atEat This, Not That!
