this post was submitted on 27 Nov 2023
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I prefer to consider "authentic" to be the pre-Columbian cuisine, which rules-out wheat flour tortillas.
That said, the wheat tortilla has now been around in Mexico for 500 years, which is plenty of time to integrate a component into a regional cuisine.
Still, Mexico is the birthplace of corn. It has a dazzling variety of corn that nourished the indigenous people for thousands of years prior to the arrival of wheat in Mexico and so I think it's more exciting to learn about than the wheat-based versions.
Authenticity is a silly thing anyway. A lot of the most "authentic" foods are a lot young than we'd think thanks to the new world veggies mixing with old world cattle.
Like nobody wants authentic precolombian italian beat sauces or south east asain cuisine without peppers, and the potato and everywhere.
good point βοΈ
The way I see it, that's about as silly as trying to claim any sort of tomato based pasta dish isn't authentically Italian for the same reason.
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