Authentic or Innovative?

Some of my articles have a ratings box with an “Authentic … Innovative” line. Please do not read it as a rating, even if some people (*cough* idiots *cough*) love to wave their “authenticity” snobbery around.

In Mexico alone there are more than 500 different approaches to building a taco. From small differences in the tortilla (not to mention that the North and the Borderlands use wheat more often, the South corn) to the main ingredient, the salsa, and the crema. Pretty much everything is open to ideas. BBQ? Changes from town to town, from family to family. Food is fluent, fuid, and fun, and should never be doma or drama.

Tacos are entresemanas, quick weekday food. They’re often topped with whatever is left over from the weekend fiestas, and even taco trucks and restaurants regularly use the taco to put leftovers to good use. And that’s awesome, that’s what makes the taco so great. A quick bite, often with great ingredients, good enough to show off with on a Saturday night, eaten out of hand on a Wednesday.

So this line really isn’t a rating, because I (and anyone with a lick of culinary sensibilities) celebrate both. But it’s a nice data point I’d like to include.