- Joined Apr 26, 2012
I agree... I only mentioned this food because it is eaten often in Mexican culture and is an example of something rarely even seen in the American "gringo" Mexican foods, as you so aptly name.Nopales is a great example. Not sure when you left LA or what kind of places you ate Mexican food. Nopales are rarely seen in the commercialized “gringo” chain restaurants. But those restaurants are a poor choice for getting acquainted with the vast and tasty Mexican cuisines (intentionally written as a plural!).
Even in some smaller and more authentic restaurants they aren’t seen too often because they take a lot of prep. Maybe they don’t sell well either, I’m not exactly sure.
I think there are a lot of reasons why traditional cuisines mutate like they do.
I do believe the primary reason is they just do not sell. If it somehow became a popular dish, undoubtedly the "gringo" chains would re-engineer this to be easier to prepare and so that it would make money.
Which brings me to the Americanized taco shell. That hard brittle thing found in Taco Bell and grocery stores sold in a box. The reason for making these is to put them on shelves and sell at a profit. Which is primarily the reason anything in American Mexican cuisine is modified from the original.