Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.
…Javier Olmedo, a Oaxaca University student and aspiring chef, said: “Watching someone shovel in salsa with tortilla chips is strange to Mexicans. Like how an American would feel watching someone drink salad dressing out of the bottle.”
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What is the most bastardized American food, I wonder? In East Africa, I say unquestionably the “Pepper Steak” and “Spanish Omelette” that, strangely, grace every menu.