Talk:Mexican cuisine

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Oh our love for lists...[edit]

Will we also explain the names of all the dishes we mentioned, or will the list just keep being a list? Best wishes Hobbitschuster (talk) 13:23, 22 April 2015 (UTC)[reply]

Um, patience please! It's been a list for hardly an hour. Yeah, of course we want to describe each. I just wanted to lay out a rough outline of what is needed and haven't had time to detail them yet. Feel free to start on that. Texugo (talk) 13:33, 22 April 2015 (UTC)[reply]
I shall be patient hence ;-) And yes it might be a good idea to list the most important items of Mexican cuisine before going into details ;-). Best wishes Hobbitschuster (talk) 13:36, 22 April 2015 (UTC)[reply]
And now it's been over 2 years and this article is still a long list, without even a definition for most terms. How is any of this travel-related? Having never set foot in Mexico, I'm not the one to do it, but it would seem most useful to explain what types of eateries there are in Mexico, what kind of food, drink and service to expect in each type, and what kinds of special regional foods and drinks visitors should look out for in different regions of Mexico. I think it would also make sense to have sections for the related cuisines of former parts of Mexico that are now in the United States, i.e. New Mexican, Tex-Mex and Cal-Mex cuisines. Ikan Kekek (talk) 03:50, 4 May 2017 (UTC)[reply]

Origin of the beans[edit]

Frijoles seem to be native to Central and South America. Or am I missing something here? Vidimian (talk) 17:38, 22 April 2015 (UTC)[reply]

It appears that you are right. Please plunge forward and correct accordingly! Hobbitschuster (talk) 17:50, 22 April 2015 (UTC)[reply]
I just couldn't come up how best to modify that part of the guide without sounding boring, which I guess was the main reason why I started this thread instead of simply editing. Additional trivia on the origins of the beans: They have been one of the three sisters of the Native American agriculture since ancient times. Vidimian (talk) 17:57, 22 April 2015 (UTC)[reply]


What kind of banner should we put here? There has got to be something on Commons... Otherwise someone could maybe take a picture on their next trip to the Mexican food place after ordering "everything" ;-) Hobbitschuster (talk) 19:59, 22 April 2015 (UTC)[reply]

Food or cuisine?[edit]

Is there any good reason not to retitle this article "Mexican cuisine"? Don't all the other "Nation/region food" articles actually use "cuisine", rather than "food" in their titles? We had a discussion about that somewhere. Ikan Kekek (talk) 03:47, 4 May 2017 (UTC)[reply]

I'm retitling the article now. Ikan Kekek (talk) 22:15, 12 May 2017 (UTC)[reply]

Cries out for updates...[edit]

I'd like to do some pretty significant changes in this article, but wanted to get a bit of guidance if any of y'all have strong opinions on this.

The thing that strikes me about this article is how blatantly U.S.-centric it is. Too much comparison of American deviations and such. I'd like to start by completely removing the sections on Mexican-American food (as well as references to Tex-Mex and Cal-Mex, etc.). These are not fusions ever found anywhere in Mexico, and since this is a TRAVEL guide, it seems like we should stay focused on food as it really exists IN MEXICO, not in Indiana or on the shelves of a Kroger in Nebraska.

I like most of what's in the Ingredients section but would like to expand it a bit, particularly in the areas of peppers and cheeses, which are far too superficial.

I'd also like to devote more attention to regional specialties, and to simultaneously beef up the Eat section of various region articles (many of which are empty or useless).

These changes will help give a traveler a truer perspective on what to expect when they get to Mexico, plus provide better guidance about what to seek out in different parts of the country. Together, the changes should help make this article both better for a TRAVELER and more of a GUIDE.

Any thoughts? Mrkstvns (talk) 21:33, 17 May 2023 (UTC)[reply]

My friend, are you not being U.S.-centric, yourself? Millions of people from other countries travel to the U.S. every year, and New Mexican, Tex-Mex and Cal-Mex are authentic regional Mexican cuisines all their own in areas that used to be part of Mexico. It makes no more sense to excise those from an article about Mexican cuisine than it would make sense to treat Israeli cuisine as having nothing to do with Levantine Arab cuisine because Israel is not now run by Arabs. Always feel free to make appropriate edits, but do keep these points in mind. Ikan Kekek (talk) 22:12, 17 May 2023 (UTC)[reply]
They are authentic fusions, that's true, but they are part of AMERICAN cuisine, not Mexican. Tex-Mex is widely served in Texas, but never on the other side of the Rio Grande. Ditto with the Cal-Mex. On the other hand, there are some fusions that SHOULD be covered more completely in the Mexican cuisine topic because they are served in Mexico. I'm thinking of Korean-Mex and Chinese-Mex (which I find particularly fascinating. I'd like to expand on the things that are brought into Mexico and incorporated into Mexican tradition, but I'd like to cut the things that aren't adopted in Mexico. Mrkstvns (talk) 00:11, 18 May 2023 (UTC)[reply]
They're regional Mexican cuisines in parts of Mexico that were cut off from the rest of the country in the 1850s and also U.S. cuisines. And we call them Mexican here. So I maintain that it would be contrarian and not helpful to travelers to exclude them from this article. As for Korean-Mex, I know that's been popular in L.A. Ikan Kekek (talk) 02:42, 18 May 2023 (UTC)[reply]