Bentley

Yo quiero Mexicana! With the abundance of chilies and hospitality, who wouldn’t love Mexican, influenced foodways. Well that seems to be the main idea in America, from Maine (the highlight of New England style foodways with more Maritime influence) to California, Arizona, New Mexico, and Texas. The onset of Southwestern food has swept through America (and the world) as an accepted and expected culinary experience.

The Rastas (vines of red or green chilies) hanging in the archways of private and public domains represent, not only the culture, but more over the hospitality of the community, be it in Mexico, or adapted in a Southwestern food establishment in the southern United States of America.

Originally the foodway (southwestern) introduced foods that were not unfamiliar to Americans. Such foods consisted of: corn; tomatoes; pork; beans; onions; and so on. Then with the introduction of Europeans to the United States of America, additional meats, cheeses, and sour cream were added to the traditional foods above to round out the true Southwestern (American) culinary impression.

Some of the Mexican-American (or Latin) communities show some disregard for the betrayal of their culture in North American society. Our adaptation is not always correct (astonishing!). A large example of this is Pat Buchanan’s use of José to refer to all Mexicans in his 1996 speech. This political figure, one who is recognizable to most Americans had disrespected the Latin community by categorizing them as one, when the people from this unique culture are not only all distinctive, but the culture as a whole is very important to the way culinary tourism is shaped today.