Mexican cuisine is growing globally thanks to popularity and social media


Over the past decade, the reach of Mexican cuisine and Mexican restaurants has grown globally through popularity and social media.

Why is this important: Mexican cuisine, with its diverse cuisine from different parts of the country, has always adapted wherever people from the diaspora land, but the latest food developments give clues to global Mexican migration.

Details: In recent years, Mexican restaurants with Mexican or Mexican American chefs have popped up in London and France.

  • Mexican food trucks were spotted in Berlin, while Tokyo saw a jump in Mexican fusion restaurants.
  • The arrival of the food coincides with new Latin American migration to areas like Elephant and Castle in London, where Latinos are setting up businesses in places where they weren’t before.

Yes, but: Sometimes restaurants and foodies don’t have access to traditional ingredients, cheese or meat.

  • Restaurants need to improvise with other local cuisines or those of other nearby immigrants, giving rise to new foods, José R. Ralat, tacos editor at Texas Monthly, told Axios.
  • “This is the story of Mexican cuisine. It evolves and changes.”

But, but, but: This development sometimes elicits angry reactions from purists who complain that the food is losing its authentic roots.

The plot: Mexican cuisine in the United States is also experiencing its own evolution as creators experiment with the fusion of Indian, Korean and African American cuisine.

  • The popular Blacxican Cocina food truck in Albuquerque, NM, combines Mexican and soulful dishes that mix spices from the southern United States with those from Mexico.
  • “Deli-Mex” restaurants in Los Angeles and Brooklyn produce kosher tacos – a peppery, charred barbecue brisket pastrami with green salsa.
  • You can also find Indo-Mex or Desi-Tex tacos in Houston, where restaurants use aloo tikki, sag paneer and curries.

Do not forget : Some early Mexican immigrants to Texas in the 1900s did not have access to the ingredients for enchiladas or other familiar dishes in the Mexican state of San Luis Potosí.

  • Instead, they used cheaper yellow cheese and incorporated the cuisine of African Americans and German immigrants to create Tex-Mex, a working-class immigrant version of Mexican cuisine in Texas.

Go further… Masa Cooperativa: the new corn cooperative arrives in Philadelphia

Get more important news about Latinos in the hemisphere, straight to your inbox on Tuesdays and Thursdays. Register for the Axios Latino newsletter.


Comments are closed.