Anyone who regularly reads ManMade knows I have a deep love for regional Mexican cuisine. (It even infilitrates my Thanksgiving).
So, whenever I share this with someone local, they always say “Me too! El Vaquero is awesome.” El Vaquero is fine, but it’s about as Mexican as biscuits and gravy. (Actually, I had a pretty awesome Latinized biscuits and gravy at Dos Caminos in Manhattan, but you know what I mean.)
Most of the chips-and-salsa serving, combo platter, sombrero-laden restaurants near your local shopping center are better categorized as “Tex-Mex,” that is, the north of the border food that uses the flavors of Mexico – masa, fresh and dried chiles, and aromatics.
Which, if it needs said, is delicious! (Well, El Vaquero isn’t, but many can be.) It’s just Tex-Mex, and most would be sorta unrecognizable to many Mexicans. But, that’s okay, ’cause good is good.
As The Kitchn desribes it “Tex-Mex is a curious blend of cuisines. You get some truly authentic Mexican dishes and others with distinctly cowboy origins. Throw in a California avocado or two, and there you have it. If this is fusion, we welcome it.”
They’ve assembled a killer collection of savory Tex-Mex dishes, perfect for welcoming the emerging spring.