Stage 5 of your “Mexican food in NYC” experience
For many NYC Mexican food aficionados, Stage 4 is the pinnacle. They are the new framers of the narrative for all newcomers. They write, review, advise and direct all of those seeking the true paths to the “real Mexican food” of New York City. If this describes you, I honestly commend you for your efforts and your genuine interest in Mexican cuisine. But I propose a new phase…
Stage 5: Embracing Complexity
When considering the foods of the United States, the first thing that becomes obvious is the diversity, whether it’s the climate or the terrain or the traditions, the cultural regionality of the USA is undeniable. No one would ever say, “The only ‘real American food’ is from Illinois.” In fact, most of the American food discussions are based on battles of regionality: Manhattan vs. New England clam chowder, NY thin crust vs. Chicago deep dish pizza, and the hyper regionality of barbecue are subjects that have torn families and friendships arpart. The same is true for other beloved NYC ethnic cuisines as well. New Yorkers don’t go out for just Chinese, they purposefully choose Cantonese, Szechuan or Hunan. “Southern food” could mean anything from Cajun or Creole to a low country boil or some Texas BBQ. It’s time to do the same for Mexican food, as well.
Once you’ve cracked the code with Puebla, Oaxaca and Mexico City, extend yourself. Seek out the wines and seafood of Baja California. Discover Jalisco’s tortas ahogadas and birria, Hermosillo’s Sonoran hot dog, Huachinango a la Veracruzana, or cabrito from Monterrey. Learn the differences between nothern and southern barbacoa. Experience tequila, mezcal, raicilla, and pulque (maybe not all in one night, though). The greatest part about NYC is that many of these are available nearby, and simply require a little online sleuthing and some inter-borough travel.
But since you’ve mastered the NYC subway by now, that should present no obstacle to a real authentic local like you.
