Difference between Southwestern food and Mexican food?!
Difference between Southwestern food and Mexican food?
I have had both, but to me it Mexican food is more bland, and Southwestern food (like New Mexico) has more flavor, and more of a kick to the food. What do you think?
Answers:
In my experience, what Americans think is Mexican is really Americanized quasi Mexican, like burritos, fajitas, taco shells and nachos, which are not Mexican at all. If you ate real Mexican food you would know what a stuffed poblano pepper is, and what Chicken Mole is, or what pork pibil is. Those are true Mexican dishes, packed with flavor. Maybe you need to explore true Mexican a bit more before making up your mind. I respect Southwestern food, which incorporates many Mexican ingredients, but Mexican is varied, colorful and there is much more to it than what so called Mexican restaurants can offer you in the States. Get a Diana Kennedy book and browse through it. That is Mexican food, the real stuff.
I think the only reason the Mexican food was more bland, was you did not get jalapenos with it. On the norm, it is served with and in everything, but most Gringos can't handle the heat, so the restaurants started making the food bland and you have to ask for jalapenos on the side. To me southwestern food is just from the north of the border, and the heat added back in. IMHO
i think each type of food has very different charectiristics. south western has tamales and a lot of bbqs and chicken. mexican food has a lot of bread and veggies. i think it may seem bland because there arent many choices in america for mexican food. it all seems the same. each food does have its own special kick of spice.
Try going to Mexico to taste real Mexican food.
;-)
Mexican food, in general, is nothing like southwestern food. No self respecting Mexican would eat a burrito, and a taco in Mexico, is just any food wrapped inn a tortilla. Southwestern food is regular food with a red or green sauce on the side. Mexican food spans from nouveau Mexican, Haute cuisine, and peasant food. Mexican haute cuisine food is very labor intensive, like chilis en nogada- which are poblano peppers stuffed with a picadilla(meat or pork mix), with a white walnut sauce covering them, and pomegranate seeds. The last time I made this it took me two days. The red, white and green represents the Mexican flag colors, and this dish is served in the state of Puebla on independence day. Mexican food, of whatever type, varies from region to region, So that around Oaxaca beef is plentiful, and in the Sierra Norte Oriental, stews are plentiful, like mole. Peasant food is usually tons of tortillas with a meal of beans and Nopal (cactus )salad. You can get Diane Kennedy's Mexican cook book as a good starter.
I agree. I went to Mexico last wintrer. There food is wonderful but they do not eat hot chile, nor as any of their food spicy. Where as Southwestern food from New Mexico or Colorado can be hot when you ask for "extra hot" chile. I personally love my chile extra hot on just about everything. Next time I go to Mexico I will try to remember to take some Hot Chile Molido with me (dry powder) then make my own chile.