
To me, authentic Mexican food means what I ate with my fellow workers when I worked construction in D.C. They’d find little corner shops where potent soups of reddish orange or green bubbled, where strange colas filled the coolers and where no one spoke English.
Maybe mole sauces and enchiladas are authentic too. I’m not interested in debating what authentic means. Besides, the food I remember is pan-Latin, or most likely, knowing the makeup of ethnicities in D.C., central American. “Mexican” is a word Americans have long used to brand the sum of all of Latin America’s foods. So debate doesn’t have much of a point. But what does...