Tax Mex Food History

Food evolves as time passes, and this is no different for Mexican cuisine. The Aztecs ruled what is now Mexico from the thirteenth to the fifteenth century; they eat a variety of foods, such as beans, prickly pear cactus, and a variety of different chili peppers. Mexican cuisine evolved when Spaniards conquered Mexico in the fifteenth century, and brought to Mexico domesticated animals such as beef, pork and chicken. The foods of the Spaniards and the Aztecs fused together over time. When Mexican food came to the United States it changed once again. Instead of white cheese, yellow cheese was used. Instead of tortillas to make tacos, taco shells were used. This new cuisine came to be known as Tex-Mex. Nowadays, in the U.S, Taco Bell is often

Cuisine from Texas came to be known as Tex-Mex cuisine. At the core of Tex-Mex are burritos, yellow cheese, heavily use of cumin, chimichangas, fajitas, nachos, and shell tacos (Pruitt). Ingredients changed because Americans were not accustomed to food different from theirs. According to a study done by Truman State University, restaurant owners alter recipes to appease American clientele and make a profit (Gan). These mild versions of Mexican dishes are more popular than authentic Mexican food. Taco Bell is an example of this. Launched on March 29, 1962 in Downey, California, Taco Bell introduced itself as Mexican food. However, Taco Bell is not authentic Mexican food. It launched twice in Mexico and failed both times. The first time in 1992 and the second on 2007. Many Mexicans were confused as to what they received when the ordered tacos. They expected a tortilla with beef inside of it and no cheese. Instead, clients got a taco shell, yellow cheese and ground beef. A customer named Marco Fragoso told the Associated Press then, “They're not tacos. They're folded tostadas. They're very ugly.” Jonathan Elorriaga, another client, told the AP, “Something is lacking here. Maybe the food shouldn't come with French fries.” Clients were not the only ones to criticize Taco Bell’s attempt at Mexican cuisine, Carlos Monsivais, a cultural critic told the AP at the time, Taco bell’s attempt was “like bringing ice to the Arctic” (Swerdloff). Another example of what Taco Bell serves are Doritos Locos Tacos (Doritos flavored taco shells). These are also not authentic and not remotely Mexican. With the rise of Tex-Mex food in the U.S, the authenticity of Mexican food was altered to please American clientele; authenticity was replaced for