Cost per person, $3.50

  • chonglibloodsport@lemmy.world
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    2 days ago

    Interesting. Traditional Mexican food has a lot of corn-based dishes (corn is the staple of the indigenous peoples of Central America). For example tamales, pozole, elote, and atole all contain corn in various forms. San Diego Mexican food eschews a lot of these traditional dishes?

    • Lost_My_Mind@lemmy.world
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      2 hours ago

      We need to get the Irish, and the Mexicans together with the Asians.

      Get some corn, and potatoes, and rice. I’m sure they can hybrid up a cheap but delicious dish! Maybe get some chicken in there.

    • FauxPseudo @lemmy.worldOPM
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      2 days ago

      Which is why corn is what separates texmex from San Diego style. Literally the only corn in San Diego mex food is the masa flour. So you get it in tortillas and tamales but You never see kernels of corn anywhere. You won’t find it in the salsa or any other form. This may have changed in the 20 years since I left but if you wanted street corn you had to go to Tijuana because you weren’t going to find it in San Diego.

      I don’t know how this happened. It’s a culinary oddity. And I don’t know what it looks like between Texas and San Diego. Everyone knows about the green versus red wars of New Mexico, but I don’t know what their corn status is.