I can’t help but inwardly roll my eyes whenever I hear someone talk about where to find “authentic” burritos around town. As much as I love those foil-wrapped cylinders of goodness, they’re as much a part of traditional Mexican cuisine as Taco Bell’s nacho-cheese-laden Gorditas. You won’t find them south of the border, just as you won’t find massive piles of spaghetti and baseball-sized meatballs on the same plate in Italy like you do in every Italian restaurant in the United States. This country embraces a variety of cuisines from different countries, with sit-down eateries and fast-food joints alike putting Americanized spins on everything from Indian curry to Japanese sushi. But what we’re served in America is often a far cry from what’s served in Rome, Beijing, and other places around the world. So what do authentic ethnic foods look like compared to what we eat here?
Mexican
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A typical complaint about Mexican food in the States is that it’s greasy and heavy, but that’s because it’s almost always topped with too much sour cream and four kinds of cheese. In Mexico, sour cream and queso fresco (white cheese) are used sparingly. Almost every meal includes corn tortillas and/or rice, beans (refried or plain), eggs, and vegetables. Pozole and menudo are popular menu items, as are Mexico’s myriad of mole variations, sauces usually served with chicken. Street-food vendors sell tacos, tamales, and blue corn tlacoyos (masa cakes stuffed with beans, cheese, and meat and topped with cabbage). The tacos are simple but flavorful, usually involving nothing more than shredded meat, cabbage or lettuce, and a sprinkle of cilantro and salsa.
Chinese
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Don’t look for Moo Shoo Pork or Orange Chicken at any eateries in China, though you’ll find many other vegetable- and noodle-dominated dishes on the menus. Don’t wait for fortune cookies to end the meal, either; that’s an American invention. Cuisine preferences vary greatly among China’s different regions. Shanghai locals enjoy dishes like drunken shrimp, small meatballs, and xiaolongbao, steamed buns made with unleavened flour and filled with vegetables and meat. Sichuan chefs specialize in spicy, flavorful foods like Gong Bao Ji Ding (kung pao chicken) and Hot and Sour Soup. Meat is more likely to be smoked or roasted in Beijing, where Peking Duck and short ribs are especially popular. Dim sum is all the rage in Cantonese cuisine, with leavened-flour steamed buns served alongside small portions of congee (savory rice porridge) and dumplings.
