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.”
Learn the truth here.
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.
6 Responses
I can’t believe an article about salsa doesn’t mention Tex-Mex at all.
Want to know why cross culture food is a bad idea? Try making lasagna for a homestay family in Nairobi with ingredients from the local Nakumatt. Now they think Italian food sucks and Americans are crazy to love the stuff.
I like how when people mix cultures to generate new things it’s laughable. We want people to have diverse friends and interests, but if they mix two cultures, the product isn’t culturally pure, so it bad.
If someone wants to drink salad dressing, play football where TDs are worth 5 pts, or worship some god on Tuesday instead of Saturday, why should anyone else complain?
What is wrong with taking a food and making it to the taste of the region?
Purist with food is rather boring.
Bring on the bottle of salad dressing for me to drink!
Definitely in Gujarat, India it’s the street vendor pizza: a puff pastry crust topped with sweet ketchup, a layer of raw onions, and topped with grated processed cheese. Served cold.
“Mexican beer” in Lebanon is the local beer with lime juice and salt on the ring.
When I immigrated to the US and asked for one, I was startled to get a Corona.