Mexican Food Authenticity

Get some hot sauce or salsa instead. Tons of local brands.

I think that's what the ! is for. You'd be surprised at some of the stuff that gets passed off as Mexican food in Europe.

They have nothing to do with what you would call “tacos” in the US.Also, there is nothing wrong with peanut butter. It’s just not very common, in the same way as Roquefort might not be very common in the US. Nobody ever spends time not eating something just to feel superior, and French people are perfectly happy to copy foreign street food.

Offtopic: Those mamba things sound delicious. I wish I could taste them in Mexico.

Ranch dressing, peanut butter, and root beer: 3 staples you might not find outside of the USA.

Only if youre eating mexican or clam chowder.

Tabasco, tapatio, and Cholula are very common in Mexican restaurants in CA

I think Huy Fong's works for American food because it's jalapeno, which is a familiar flavor. It's blended with garlic, so it's not an unfamiliar flavor - somewhere between Chinese, Mexican, and Italian.

I'd be hard-pressed to remember an adult in the States giggling over whether someone liked cucumber or not.But, having the same experiences as the author, it's a pretty common sight here in Mexico. The old woman taking my order at the taco stand asking if I like chilis and then trying to stifle her giggling.

Oh they are! Tacos is their name, brick is their taste. Be proud of mexican-american tacos, they are the real deal.Peanut butter is just non-existent because there are an amazingly huge number of jams, marmelades, local honeys. Ok this is theory and what people tell you. In fact, everyone is just totally addicted to Nutella. The one and only.