Globalization is a fun buzzhappening that I always love to grapple with. Some champion how it brings everything to your doorstep so you can experience the "world" without ever having to go further than your closest urban center. While I don't think it can actually replace the firsthand experience of travel, I have noticed a continuous spread of some of the most conspicuous goods and foods from stretches of the world in everyday markets and restaurants. Even present day staples like Nutella and Sriracha used to be a rare find in my childhood.
As a foodie with an ambitious palate, I especially love how different places get creative with global foods. In San Francisco, I experienced not just the classic Mexican burrito but also the Sushiritto (a sushi burrito stuffed with tons of fish, veggies and sauces) and Korrito (a korean bulgogi burrito with kimchi rice).
When traveling/living in different cities, there's usually access to an array of Italian, Western (burgers and other assorted interpretations), Thai, Chinese, Middle Eastern and Indian foods. Not always the most "authentic" but good to have options. However, much to my chagrin, a key cuisine is grossly underrepresented/invisible outside of the Americas. Mexican food.
I think I became particularly hooked to the burrito craze in California last year. Starting off in Sunnyvale, I lived a stone throw away from what is likely hands down one of the best Super Burrito joints in the world, Tres Potrillos. From the flavor of the chicken to the freshness of the salsa, it was just...wow. Moving to San Francisco, particularly the 24th Street Mission neighborhood, I was surrounded by a dizzying array of Mexican food options. In fact, our neighborhood is home to some of the top contenders and winner of the rigorous nationwide Burrito Bracket Evaluation (although I may still be partial to Tres Potrillos ha).
The international Mexican food void makes sense in terms of historical migration patterns, but you would think with globalization, more people would be spreading the phenomenal flavors. I have seen some feeble trans-Atlantic/Pacific appearances of Mexican food. Bangladesh is notorious for its "book menus" where they attempt to list a smorgasbord of unending options, which you have to cleverly pick through to find the items the restaurant can actually prepare. On such menus, you could find the occasional "taco" or "Mexican" chicken/salad dish, but usually they would just be Bengali roti and meats spiced in a South Asian style. There was also a buzz of excitement with news of Accra's first Mexican restaurant. I ventured over with a big group of people (some who had never even tried Mexican food before) in anticipation of indulging my long neglected craving. Sadly, it was just simply an overpriced ($15-30 a dish...in Ghana!) underwhelming mishmash of flavors (the owners were Lebanese so the "burrito" was more like a Middle Eastern wrap).
The heartbreaking gap in the international food market has at least inspired some fun DIY Mexican food nights/cooking experiments. In Ghana, there would be piles of avocados, fresh tomatoes and bunches of onions lining the streets and my mind would jump to guacamole, which we enjoyed with plantain chips as a delish tortilla chip substitute. In Budapest, we have had fun experimenting with "Mexikoi" spice combinations and whipping up all forms of tacos and clean-out-the fridge batches of chili (quite an excellent vegan option).
So when my former Sunnyvale roommate, Kyle, recently came to visit during his Europe woofing adventure, our fond Tres Potrillos reminiscing naturally led to a delish taco night.
We couldn't replicate Tres Potrillos, but a happy food coma worthy night nonetheless.
Needless to say, I strongly believe an international Mexican food diaspora would be a smashing success. The ingredients and spices are accessible in most places. Plus its versatility allows it to be dished out in mass street food style batches or sit-down places with relatively low production cost. Pitch to the next restaurant start-up venture capitalist?
As a foodie with an ambitious palate, I especially love how different places get creative with global foods. In San Francisco, I experienced not just the classic Mexican burrito but also the Sushiritto (a sushi burrito stuffed with tons of fish, veggies and sauces) and Korrito (a korean bulgogi burrito with kimchi rice).
When traveling/living in different cities, there's usually access to an array of Italian, Western (burgers and other assorted interpretations), Thai, Chinese, Middle Eastern and Indian foods. Not always the most "authentic" but good to have options. However, much to my chagrin, a key cuisine is grossly underrepresented/invisible outside of the Americas. Mexican food.
I think I became particularly hooked to the burrito craze in California last year. Starting off in Sunnyvale, I lived a stone throw away from what is likely hands down one of the best Super Burrito joints in the world, Tres Potrillos. From the flavor of the chicken to the freshness of the salsa, it was just...wow. Moving to San Francisco, particularly the 24th Street Mission neighborhood, I was surrounded by a dizzying array of Mexican food options. In fact, our neighborhood is home to some of the top contenders and winner of the rigorous nationwide Burrito Bracket Evaluation (although I may still be partial to Tres Potrillos ha).
The international Mexican food void makes sense in terms of historical migration patterns, but you would think with globalization, more people would be spreading the phenomenal flavors. I have seen some feeble trans-Atlantic/Pacific appearances of Mexican food. Bangladesh is notorious for its "book menus" where they attempt to list a smorgasbord of unending options, which you have to cleverly pick through to find the items the restaurant can actually prepare. On such menus, you could find the occasional "taco" or "Mexican" chicken/salad dish, but usually they would just be Bengali roti and meats spiced in a South Asian style. There was also a buzz of excitement with news of Accra's first Mexican restaurant. I ventured over with a big group of people (some who had never even tried Mexican food before) in anticipation of indulging my long neglected craving. Sadly, it was just simply an overpriced ($15-30 a dish...in Ghana!) underwhelming mishmash of flavors (the owners were Lebanese so the "burrito" was more like a Middle Eastern wrap).
The heartbreaking gap in the international food market has at least inspired some fun DIY Mexican food nights/cooking experiments. In Ghana, there would be piles of avocados, fresh tomatoes and bunches of onions lining the streets and my mind would jump to guacamole, which we enjoyed with plantain chips as a delish tortilla chip substitute. In Budapest, we have had fun experimenting with "Mexikoi" spice combinations and whipping up all forms of tacos and clean-out-the fridge batches of chili (quite an excellent vegan option).
So when my former Sunnyvale roommate, Kyle, recently came to visit during his Europe woofing adventure, our fond Tres Potrillos reminiscing naturally led to a delish taco night.
 |
| Beans, salsa, guac, peppers, meat for the non-vegans & a side cocktail |
We couldn't replicate Tres Potrillos, but a happy food coma worthy night nonetheless.
Needless to say, I strongly believe an international Mexican food diaspora would be a smashing success. The ingredients and spices are accessible in most places. Plus its versatility allows it to be dished out in mass street food style batches or sit-down places with relatively low production cost. Pitch to the next restaurant start-up venture capitalist?
No comments:
Post a Comment