Bentley

In this reading, Amy Bentley talks about the entry of Southwestern cuisine into mainstream America. She identifies Southwestern cuisine as the offspring of Native American and Mexican food stuffs (chiles, pinto beans, pork, cornmeal, cumin, onions, tomatoes), flavor principals, and cooking techniques, combined with European American elements (beef, variety of cheeses, sour cream, sausage) originally imported to the region through the Spanish conquest. The popularity and acceptance of Southwestern cuisine is growing in the United States because of immigration from Mexico and other Latin American countries, and Americans are now allowing greater exploration and acceptance of more complex, spicier foods into their diets. Its popularity and acceptance is also growing in the US because it is relatively inexpensive, palatable, nutritious, and tastes good. Bentley also states that Southwestern cuisine has found a wide acceptance because of its constructed masculine identity allowing for broader general appeal. The general preparation such as the tamale and tortilla making are regarded as “female” while the meat and outdoors grilling option is considered masculine.

Taco Bell is an example of Southwestern cuisine that has been “Americanized” and includes a greater emphasis on animal protein. More meat is used (as well as more expensive cuts of meat), American and cheddar cheese and sour cream is used and most importantly the heat level is reduced. “Old El Paso” products are the top producer of Mexican fare in the United States and none of Old El Paso’s team is of Latino background. “Old El Paso” is now considered as a “mainstream American food.” Tacos in America simply consist of meat, a bit of salsa wrapped in a soft corn tortilla. A taco in Mexico consists of a U shaped shell filled with meat, lettuce, cheddar cheese, sour cream and bacon. Many Mexicans feel that Taco Bell is a bad imitation of Mexican food or that it gives a bad name to their nation.

Southwestern cuisine has become a part of mainstream American foodways, along with other Latin American cuisines that are emerging as the newest “others.” Although “Tex-Mex” food is looked at by Mexicans as “artificial” or “Mexican food made for Americans,” it has grown to be very popular dish in America.