Eh. The older I get the more I feel like the concept of “authentic” food is a crock. We have plenty of restaurants in Houston serving Mexican food that are run by Mexicans and Mexican-Americans. Who am I to tell them that the food they make isn’t “authentically Mexican” just because it’s not the way their abuelita down in Guerrero would have made it?
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Mexican food can be regional tho, so many delicious varieties…CDMX food is different than Monterrey food…don’t get me started on Oaxaca 
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Scott to 288 from 45 to wheeler will be completely gentrified in 10 years.
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I witnessed quite the bleep storm on the nextdoor app when some Californian’s moved to the neighborhood and asked if there were any “real” Mexican food restaurants like they had in California.
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Gang,
Regarding this whole food debate, consider this.
The prototypical “pizza” from Naples looked like this:
It was topped with tomato, cheese, and basil, and nothing else, in the colors of the Italian flag. The crust was hand tossed and of moderate thickness.
The fact that American pizzas may have thicker or thinner crusts, and be topped with all kinds of other things, does NOT make them non-Italian, in my view.
We are allowed to add our own little local “twists” on everything.
So stop acting as if adding our own little local “twists” to Mexican food somehow makes the food “non-Mexican.”
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Also, if you’ve looked into the history of food, food culture changes fast. Like, pizza as we know it today dates back about 300 years. That sounds like a lot, but like…Harvard University is ~100 - 200 years older than pizza. Most of what we think of as “authentic” Indian food was introduced by the British during colonization. The average Western European eats about 50% more meat per year than they did a century ago, and 5 times as much as they did 150 years ago. Gruel is close to dead except as a novelty, as are perpetual stews, both of which were go-to staples in antiquity. Heck, hardtack was a staple a century ago and nowadays it basically only exists in Alaska.
For the overwhelming bulk of human history, our preferred cuisine was “whatever we can get our hands on.” The evolution of food cultures reflects that.
Are people really still paying attention to the things that BGB says?
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Yea because of light rail.
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Even different parts of Mexico has different recipes.
Picos does a very good job on the many variations of Mexican food with both Tex-Mex and more traditional Mexican fare. Plus……excellent margaritas!
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If you ever find yourself in Connecticut:
- Bridgeport has a large population of Brazilians and Portuguese immigrants. Tough city, but Terra Brasilis has amazing Brazilian buffet (their churrascaria is decent, but not Chama Gaucha, in Houston, good). Most sandwiches come on traditional American breads or a local favorite, Portuguese roll.
- The pizza in CT is amazing. Brick & Wood was our favorite, but there are a lot of joints. I never did the Frank Pepe white clam pizza. I’ve had some excellent potato pizza (surprising!).
- Steakhouses - if you like Peter Luger from Brooklyn, Joseph’s in Bridgeport was founded by a former Luger employee. It’s top-notch and cheaper than PL.
- One of the best things about Connecticut is trying restaurants in small towns nearby - lots of history and the food is pretty decent; however, never get Mexican food. Unless it’s a taco shop from NYC, it’s been regionally altered, and it is not recommended.
- Great food scene in New Haven
Inland Empire California has fantastic Sushi… that’s as far as I’ve gotten in 3 months. All else - meh.
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I feel like this should be a rule to live by pretty much everywhere north of I20 outside of NM, AZ and CO. You’ll find some exceptions, but it will be a painful journey.
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Never had authentic Mexican food, but I have been told it is so bland that it’s boring . . . . .
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I was raised on southern cooking and real Cajun food and Italian food. Those continue to be my favorites and if I never ate TexMex or authentic Mexican food again, it would not bother me one bit. To me, refried beans look disgusting. However, my wife was born and raised in San Bonito, which is on the southern border and loves TexMex and authentic Mexican food and we have to eat out at one of the many million Mexican food restaurants in this area more often than I would like.
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Same with Italian food . . . . .
Best I can remember was from a South American restaurant located in Incline Village, Lake Tahoe, Nevada. Don’t remember which S. A. country, but the food was fantastic . . . . .
On the subject of food: have y’all heard of these cooks on Youtube : stalecraker and Ralphthebaker?
If not: give these guys a look up! Ralph the baker makes an incredible game day cheese dip, and stale cracker makes a killer pastalaya 
Like I said Scott st is looking better. Tons of empty lots along Scott to hopefully build better things
Frenchys is gonna be awesome , brand new outside seating facing Scott st
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Thanks for the advice.
I agree on the Inland Empire. Nothing but chain restaurants (i.e., Claim Jumpers!). They do have some good wineries but that gets old fast.
You have to drive down to San Diego area to get some decent food.
I have been to Connecticut on several occasions including, sadly, in 2015 when we blew a chance at an undefeated season. Good news is my 4 year old cried for a $15 hot dog which he then proceeded to immediately drop on the ground. So that was nice. 
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We did meet a HS friend for dinner in Norwalk. There is a great Peruvian place in town that was delicious. I believe it was on Diners, Drive Ins and Dives about 10 years ago. That place was good.
The rest was okay.
A major portion of UH’s problems is the refusal to hire winning HCs. UH hired Levine, Applewhite, and Holgorsen. That is 3 consecutive losers. Levine had no experience as HC, OC, or DC. Applewhitie had no record of success at any previous job and was unemployed when UH hired him. Holgorsen’s record at WVU was not impressive and he may have been fired if UH had not hired him.
It seems UH’s ADs can not recognize winning records.
Say what you will, but I would not have interviewed any of them.