The broad spectrum of flavors from south of the border is still migrating north to tantalize the American palate. Yet what we do have is the broad constellation of tried and true Americanized staples with occasionally an authentic rendering provided by a culinary staff member who knows firsthand how to prepare the real thing. Americans love the Mexican dishes they're familiar with—the tacos, burritos, fajitas, que-sadillas and chimichangas—and they're increasingly adventurous in turning up the heat by adding hot chili peppers to suit their own taste. In fact, savvy chefs north of the border aiming for mass appeal know that the more familiar names and ingredients are bound to attract more customers than the unfamiliar. But when serving Americans whose culinary staples are Tex-Mex recipes, the varied regional differences—and preferences—may come as a surprise.
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