17 May 2012
How Mexican food became more American than apple pie ...
That you have a nation (and increasingly a planet—you can find Mexican restaurants from Ulan Bator to Sydney to Prague) lusting after tequila, guacamole, and tres leches cake isn’t an exercise in culinary neocolonialism but something closer to the opposite. By allowing itself to be endlessly adaptable to local tastes, Mexican food has become a primary vehicle for exporting the culture of a long-ridiculed country to the far corners of the globe. Forget Mexico’s imaginary Reconquista of the American Southwest; the real conquest of North America is a peaceful and consensual affair, taking place one tortilla at a time.
Read the rest at Reason.
Thank you Arts & Letters Daily.