Free shipping over $99 | Interest Free *no credit check* financing is available!

The Collapse of Cal-Mex Cuisine; What Does It Mean for Future Food Trends?

by Stephen Chavez October 16, 2011

We wanted to share a fascinating column in Sunday’s Los Angeles Times by Gustavo Arellano, managing editor of the OC Weekly and author of “Taco USA: How Mexican Food Conquered America,” out in April. He discusses how El Torito filing bankruptcy Chapter 11 signifies the down-fall of Cal-Mex cuisine. You know the stuff, the melted yellow cheese heaped upon refried beans, enchiladas drowning in red sauce, and loads of sour cream. For us foodies, the collapse of Cal-Mex food brings to the table a notion that people are asking for more authentic cuisine. As our knowledge of food increases, consumers are demanding ethnic food that is true to its roots, or a new fusion of cuisines to explore creative thinking and combinations. In Los Angeles, if we want tamales and horchata, it’s easy to go to a local taqueria and find it. Like Arellano, we’re also seeing an increase of cross-ethnic fusions representing the multiculturalism of America, such as Korean tacos, Middle Eastern and Mexican food, etc. The demise of Cal-Mex food illustrates California can as a bell weather for what’s to come in food across the U.S.

 Here’s an excerpt from the column. To read the full article, click here.

The decline of Cal-Mex is sad but it was predestined: Southern Californians have continually embraced, then shed, food trends in favor of new ones. The tamale wagons of the late 1890s and early 20th century gave way to food trucks; the recipe collections of churches and women’s civic groups went from featuring dozens of ways to prepare tamale pie to cribbing from the oeuvre of celebrity chef Rick Bayless. The main remnant of the Southwestern cuisine movement that was the rage during the 1980s are blue tortilla chips and the Southwestern chicken salad.”

The post The Collapse of Cal-Mex Cuisine; What Does It Mean for Future Food Trends? appeared first on Latino Foodie.




Stephen Chavez
Stephen Chavez

Author


1 Response

Ally
Ally

February 02, 2016

Back in school, I’m doing so much leinanrg.

Leave a comment

Comments will be approved before showing up.


Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →