Lazy Mama here. Sorry for the long days between posts. I figure most of you are feeling as indolent as I am this week, particularly since I’ve only received a couple of complaints.
Enviro-spouse and I went by the Drinking Liberally table at my new favorite watering hole, Jack of the Wood, last night. While some important issues were discussed and earth-shattering decisions made (we’ve somehow talked Felicity of Hangover Journal into running for Buncombe County Sheriff next fall), the MOST significant debate of the evening revolved around the authencity of our local Mexican tavernas (can I use a Greek word to describe a Mexican restaurant? Heck yea).
I adore Mexican food. I grew up eating it. My family’s favorite restaurant in Atlanta–nay, in the world–is a hole-in-the-wall place called Jalisco’s. I dream of visiting NYC, not for Broadway and fine food, but for the chance to eat at Rosa Mexicano. A couple years back, I carried an 30-pound hand-carved, pig-shaped guacamole bowl made of lava on the plane from NYC to Asheville. The pig bowl holds a place of honor in our kitchen, and, if I do say so myself, helps me produce the best guac in Asheville. But that’s beside the subject.
More relevant is whether or not our local Mexis serve some (not all) authentic Northern Mexican food out of their steamy kitchens. E says “no.” I say “yes.” I know that tacos are not authentic, but rellenos are. Yellow cheese is not, but that lovely smooth white cheese is. I guess this really goes back to how one defines authentic and which region of Mexico we’re talking about, but my primary point is this: the people cooking in this restaurant do not move to the US and totally change their culinary style. They cook what they know. And we are the lucky recipients.