From the early days of human cultivation of maize to the modern rise of genetically modified corn, Jeffrey M. Pilcher covers many topics in his book Planet Taco. The book is primarily on the multinational adaptation and globalization of Mexican food, especially tacos. Americans have molded the traditional Mexican cuisine to one where it would be more appealing to American taste buds. Mexicans, in turn, seek to keep its culinary uniqueness as a landmark for national identity. This is an account of the indigenous taco versus the Americanized taco (authenticity vs Taco Bell). Throughout the book, readers may feel inclined to sample a poultry dish steeped in mole sauce, or some tacos al pastor, or maybe even some chili con carne! Should the reader
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Maize and chiles were used extensively by the poorer people, and rarely seen among the wealthy. Chocolate, however, attained elite status in Europe, but didn't spread to Asia or Africa before the 19th century. Despite the juxtaposition of maize being associated with being poor and dirty, tortillas and early “tacos” began appearing on dinner tables in such places as Guam even before the modern global spread of Mexican cuisine. Pilcher also describes the growing popularity of flour tortillas and burritos and their integration into regional meals and restaurant items in the American Southwest. Ultimately, Pilcher argues that tacos are a relatively recent culinary phenomenon, which makes it worldwide popularity even more impressive. Pilcher also argues that the regional recipes, such as ‘Tex-Mex’ and ‘Cal-Mex’ , are distinguishable from native Mexican cuisine. For example, in Mexico the same gristmills were used to grind flour and chile. “It was impossible to rid the millstones of the pungent residues of chile and the wheat flour often carried a sharp edge of chile flavor.” When the flour was baked into tortillas, they still carried that spicy chile accent with it. American tortillas don’t have that same kick the authentic Mexican tortillas
Maize and chiles were used extensively by the poorer people, and rarely seen among the wealthy. Chocolate, however, attained elite status in Europe, but didn't spread to Asia or Africa before the 19th century. Despite the juxtaposition of maize being associated with being poor and dirty, tortillas and early “tacos” began appearing on dinner tables in such places as Guam even before the modern global spread of Mexican cuisine. Pilcher also describes the growing popularity of flour tortillas and burritos and their integration into regional meals and restaurant items in the American Southwest. Ultimately, Pilcher argues that tacos are a relatively recent culinary phenomenon, which makes it worldwide popularity even more impressive. Pilcher also argues that the regional recipes, such as ‘Tex-Mex’ and ‘Cal-Mex’ , are distinguishable from native Mexican cuisine. For example, in Mexico the same gristmills were used to grind flour and chile. “It was impossible to rid the millstones of the pungent residues of chile and the wheat flour often carried a sharp edge of chile flavor.” When the flour was baked into tortillas, they still carried that spicy chile accent with it. American tortillas don’t have that same kick the authentic Mexican tortillas