Tacos and burritos are easily found across the U.S. in various establishments, but it can be difficult to determine their quality at a glance. Chef Rene Valenzuela warns diners to distinguish between traditional regional Mexican cuisine and “Mexican-inspired” dishes that may not be authentic. He shares warning signs to look out for when visiting a taqueria, such as over-elaborately garnished tacos.
One red flag Valenzuela advises against is bragging about the size of burritos, as giant burritos often lack balance in flavors due to the overloading of ingredients. Additionally, he cautions diners against restaurants that serve multiple cuisines, as it can be challenging to maintain quality and authenticity in more than one cooking style. Similarly, establishments that attempt to cover too many regions in Mexico may struggle with achieving excellence in each dish.
Valenzuela emphasizes the importance of cleanliness in a taqueria, as dirty surroundings can indicate poor food handling and storage practices. He also warns against cheap proteins in tacos, as they may indicate substandard meat or an imbalance in flavors. Additionally, he advises against using shelf-stable tortillas or canned beans, as they lack the flavor and freshness of traditional ingredients.
When it comes to rice and dairy products, Valenzuela recommends avoiding instant or inferior quality ingredients that can compromise the final dish’s flavor and texture. Finally, he highlights the importance of salsa in Mexican cuisine, noting that a lack of salsa or mild options may indicate a lack of understanding of Mexican culinary traditions. Overall, Valenzuela’s expertise in regional Mexican cuisine provides valuable insights for diners seeking an authentic and enjoyable taqueria experience.
