Authentic Mexican food is one of the world’s four cuisines recognized by UNESCO as an intangible heritage along with the French, Japanese and the Mediterranean diets.
Nevertheless, people tend to confuse it with Tex-Mex. Tex-Mex actually is based on Mexican food, as it was developed by migrants which tried to adapt their recipes by using the ingredients available in the Texas area. However with time Tex-Mex evolved into a particular cuisine distant from its Mexican origin. Here we show you some tips to recognize authentic Mexican from Tex-Mex:
Tacos in Mexico are always served in a non-fried tortilla. Taco shells do not exist in Mexico.
In Mexico, there exists a large variety and a whole world of recipes based on beans. However, one thing is for sure we would NEVER make them sweet.
3) Tortilla type
Most of the tortillas used in Tex- Mex cuisine are made form a wheat flour, while in México most of the times people would use the corn flour tortilla. In northern Mexico, the birthplace of the burrito, wheat flour tortillas are used more than in the southern part of the country.
Generally, Mexican food uses fresh white cheeses like Panela and Oaxaca. Yellow cheeses as the one used on nacho’s and aged ones are not produced in Mexico and are not a part of its cuisine.
Cumin is an almost omnipresent element in tex-mex such as cilantro is Mexican. In Mexico, our favorite condiments are cilantro, parsley, epazote and oregano.
While in Mexico corn grains are used as a complement to certain dishes and rice, it is rare to find them on an individual plate or as a side dish, that’s why we would never include them in a “pico de gallo”, a salad or just served in a bowl. That would definitely be Tex-Mex.
7) Carne molida
If you find ground beef outside a stuffed chile or if it is not in pacholas ( a type of Mexican hamburger prepared with cumin), I’m afraid to inform you that it is Tex-Mex.