This is pretty on point as far as Mexican food breakdown. BUT having tried Mexican food everywhere east and west of I-10, I would say San Diego and L.A. are the winners for me. Then AZ, TX., and NM. East coast has got it wrong all alongTexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
Real Mexican food involves a lot more fresher foods, fish for coastal regions, roasted vegetables and meat (including tacos made with meat cooked in layers and carved onto a corn tortilla), masa instead of corn meal, cooking in banana leaves, a lot of soups or include sauces that can be hard to make, and are very regional, like Sinaloan, Baja or Acapulcan. Slow cooking is a big thing in many of the more rural regions.
There's no unified "Mexican" cuisine simply because it's a very diverse place and a lot of it developed somewhat independent of the others.
However, Texas-style "TexMex" tends to use more seasoning than what I've had in California. New Mexico has some good Mexican-style food with the Hatch chilis that is very similar to TexMex (but also influenced more by Mexican food cultures). Only been to Scottsdale once and didn't get Mexican food there. I think Texas just has better TexMex than a lot of places because the spices are easy to get here. Seattle, not so much.
On the Border:
Maximo's in Houston:
Then again, food tastes and salivary glands are like opinions… and you know the rest. Cheers!
PS: the camera issue on the Bronco is definitely one for the books! Hope you get it fixed soon OP!
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