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We will just have to disagree on that one. One interesting thing in fine Mexican cuisine over the last 10 or 20 years has been applying techniques from the French, as opposed to how the chef learned it from his grandmother, to some of the classic dishes in Mexico.
Mexican cooking reminds me of Italian cooking. Simple, fiercely regional and passed down through the matriarchy.
Something interesting about Mexican cuisine is how many things that we think of as Mexican that were created through the influence of immigrants to Mexico from places as diverse as the far east and the Middle East. One of my favorite taco meats is (pork) Al Pastor, which is cooked in Mexico in a way they learned from immigrants and generally thoroughly abused here in the states. I would bet that very few people have had it cooked properly, what you get in the states is generally garbage.
I generally give French cuisine number one status in the world, followed by Chinese. But I will happily eat food from literally any country in the world.
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