Mexican Restaurant Review

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Bias

could this article be made a little less biased? Chris

Stubbed

I don't think a single template could cover everything that was wrong with it, so I excised most of the article and made it a stub again. You can see the old version here. Maybe that's overreacting, but I'm hoping an expert on the subject can see if ANY of it was accurate and worth saving. You might get a laugh out of it, at least. It was a mess of contradictory point-of-view statements, unencyclopedic banter (including restaurant recommendations) etc. I do know that the Anaheim, Serrano, and New Mexico Chile peppers are three different things (there's no such thing as an "anaheim serrano"), but that's the limit of my knowledge on the subject. Indium 02:41, 19 October 2005 (UTC)

New Mexican food is specifically regional to the state - as well as southern Colorado. Spanish rice in New Mexico is NOT prepared with tomato sauce, peas and some onion, but with a blend of fresh tomato, onion, chile and assorted spices. Apparently the "experts" who were asked about the Spanish rice were simply acquaintances of Latin origin who had no knowledge of New Mexican cuisine. The spelling of the dish posole has been spelled this way in New Mexico for generations, as well as spelling of biscochito. It is a cultural change in spelling and to say it is misspelled because that's not how they spell it in Spain or Mexico is akin to saying "donut" or "fiber" is misspelled in America because they spell it "doughnut" or "fibre" in England. Not intending this to become a rant... and I apologise if it reads as such. But there were misstatements in the above diatribe that needed correction. I am a life-long resident of New Mexico. Kaos agent1 (talk) 21:18, 11 September 2008 (UTC)

Move

All the other articles in the Cuisine series are titled "(insert country here) cuisine". So maybe we should move this article to New Mexican cuisine?--Rockero 18:26, 24 February 2006 (UTC)

What?

And New Mexican cuisine is different from *real* Mexican cuisine, how??? Deepstratagem 16:39, 11 January 2007 (UTC)

It's like saying China-town Chinese food is just like food in China.

I'm intrigued/shocked by the level of emotion in this debate. New Mexico cuisine developed contemporaneously with cuisines of Sonora and Chihuahua, incorporating very different ingredients due to very different climates and influences. That's it, basically. In Mexico there are regional cuisines as there are in Italy (Cuisine of Sicily), India (Cuisine of Chennai) or China (Szechuan cuisine), and so it for the Southwestern United States. What's the problem? DaveDixon (talk) 23:34, 10 February 2008 (UTC)

The problem is that you could have titled this article "Mexican Cuisine" and it would have been entirely accurate. I'm sure the sawdust in New Mexico is different than the sawdust in Texas, but do we really need an article about the both of them? Some of these assertions are just silly. New Mexican cuisine is different than the Mexican cuisine you find in California, Utah, Idaho, Colorado, Texas and Nevada because New Mexican restaurants use green and red chilis? So does Mexican cooking! Its the same thing. Using less frijoles y arroz and mas papas doesn't mean its an entirely different cuisine. Using a few different spices in a few different ways doesn't mean its an entirely different cuisine. My father and I use different amounts of spices in our marinara sauce and its still Italian cuisine.

Furthermore, why is there no mention of the many other types of New Mexican cuisine? Both times I was in Albequrque I didn't eat anything on your list! I spotted dozens of McDonalds and Burger Kings as well as a lot of KFCs. Why is there no mention of this in the article? This article is obviously the pet project of someone on here and it needs to be removed. If you really find the need to have your little list posted on the internet somewhere, you should put it on your own webpage. Then you could at least have something to reference this to because nothing exists online so far.

Its not that do not think there's a difference between "Mexican" and "New Mexican" food. Its that there is no difference between New Mexican food and the American-Mexican food you get in the other 49 states. Why is making beans and rice to the east of Arizona and west of Texas so different than making beans and rice in, say, Vermont? There is no difference and you can get authentic variations on Mexican and Mexican-American food all over the country. You need to subjectively prove that there is something different in "New Mexican" cooking than in Mexican or Mexican-American cooking to justify this article. You have not.

This article is very obviously the pet project of someone from New Mexico who's mother told him how much different her cooking was from Mexicans. It should be removed immediately until proper sources can be obtained.

http://www.albuquerque-tortilla.com/catalog/

This proves that Mexican and New Mexican food is the same. The above posters assert that in New Mexico, they simply have tortillas. No one ever names the tortillas by size, as they do in the other 49 states and Mexico. But since New Mexican cooking is so much different, they don't differentiate their tortillas on size.

What a load of it. This, like every other cockmaimie idea in this article is 100% fabricated nonsense. In 1000s of words, it fails to even shed light on WHY its so much different from the Mexican cooking found in the other 49 states and Mexico, let alone HOW. Remove this article immediately.

Instead of fabricating lies and nonsense to keep this article afloat, why not add substantive truthful posts to already existing articles on Mexican food?

Kaos agent1 (talk) 21:35, 11 September 2008 (UTC)

Beans

With regard to the the beans that are used being primarily of the kidney or black variety, nothing could be further from the truth! New Mexican food uses PINTO beans. Period.

Cleanup

To reiterate something that I think Deepstratagem first brought up, this article needs to be cleaned up, and I think doing so should be one of WP:WPNM's first major article tasks. The things to do from my perspective 1) introduce and explain the nature of NM cuisine, its history, and its differences from other related styles, and do so with sources"; 2) Eliminate any prose from the list that is redunant with the list at Mexican cuisine or which doesn't expand in any way on what is at articles like taco and enchilada, just wikilink to those entries; 3) sourcedly explain how the NM food items in question differ from the equivalents in other styles where they do traditionally differ. — SMcCandlish ‹(-¿-)› 04:46, 16 April 2007 (UTC)

Edit Reversion, and the redundancy of this article.

] My edit just got reverted.

Honestly, what is the point of plagiarizing the Mexican cuisine page, and pretending this food is "New Mexican"? That is, half of the food here comes from Mexico and is intended to be just like Mexico's. So why do we repeat this stuff over and over? What's so notable about Chalupa's in New Mexico, that just needs to be mentioned here? In my opinion this entire article could be reduced to half as of the aforementioned edit if we remove redundancies.

Not to say there aren't differences worth noting. But if we don't note the real differences this article is misleading and hard to read. Deepstratagem 10:54, 17 April 2007 (UTC)

Moving forward

Anyone else here have some input? Consensus is kind of hard to be sure of when only two or three parties are involved... — SMcCandlish ‹(-¿-)› 11:40, 17 April 2007 (UTC)

As an old New Mexican, I would like to see the article focus on features unique to the cuisine of New Mexico. I just added some notes on some unique dishes that were missing (caldillo/green chile stew, and blue-corn enchiladas, for example) and deleted fajitas, which were invented in Texas in the 1970s and got to California before they came to New Mexico a decade later. I disagree with a few points about the unique features of New Mexican cuisine (when I was a child, for example, cilantro was common in California but I never saw/tasted it in New Mexico) but we should be debating that, not whether variations in the size of a burrito constitutes a novel cuisine. DaveDixon (talk) 23:19, 10 February 2008 (UTC)

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