Friday, March 19, 2010

Salsa, the Soul of Mexico in a Bowl

IT’S not easy being a Mexican restaurant in the United States, says New York Times's Julia Moskin. Some customers are outraged if the menu doesn’t have burritos; others, if it does. Some see authenticity when chips and salsa aren’t on the table; others see a rip-off ... read more

1 comment:

  1. It's not easy being a Mexican's even harder being Puerto Rican Mexican or as we like to say MexiRican like we do at Coqui Mexicano here in the South Bronx. We have to overcome ALOT of adversity to what many had perceived as a threat or an abomination....go figure....the mixture of cultures.



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