7 Mexican Restaurant Orders That Make Chefs Roll Their Eyes
The United States is most commonly associated with foods like hot dogs, hamburgers, and apple pie. But in reality, the culinary landscape is filled with favorites from other cultures—like tacos and enchiladas, too. In fact, about one in 10 U.S. restaurants serve Mexican-inspired cuisine, according to an analysis shared by Pew Research Center earlier this year.
Despite the prevalence of Mexican food in the states, there are certain dishes chefs would advise against ordering—not because they aren't delicious, but often because they lack authenticity.
"Sometimes, [Mexican food] gets a little bit convoluted," says celebrity chef Aarón Sánchez, "as far as what's the real deal." Perhaps best known as a judge on TV's "MasterChef," Sánchez is the executive chef and co-owner of Mexican restaurant Johnny Sánchez in New Orleans. He is currently collaborating with Seminole Hard Rock Hotel & Casino in Hollywood, Fla., for a pop-up event that celebrates the flavors of Mexico. The four-day event runs through May 5.
For Sánchez, a few tell-tale signs of an authentic Mexican restaurant—in contrast to cross-cultural hybrids like Tex-Mex or Cali-Mex eateries—are freshly-made tortillas and margaritas made with quality tequila and fresh lime juice.
"I think also if the menu reflects the regionality of Mexico," he says, noting the country's diverse array of cooking styles across 32 individual states. "Each one has its own style of cuisine, and if you're able to portray that as far as the menu mix and what you offer, then that's always a good sign, as well."
To better understand what to avoid when visiting a Mexican restaurant, we consulted a few chefs. Here are the orders they'd recommend skipping.
Combo platters and taco bowls
A combo platter with enchiladas, rice, and beans or a loaded taco bowl piled high with guacamole and salsa will give you plenty of food. But they're not dishes you'll find Sánchez gravitating toward.
"You can't distinguish anything you're eating, you know?" he says.
While the chef notes the popularity of dishes like taco bowls, he says, "I just don't really get the authentic part of that. I'm a little perplexed by that."
For Sánchez, "Mexican food has to be entrenched in tradition." He says these types of dishes "speak to [him] more than some of the more avant-garde or fusion-style Mexican food."
Fajitas
Although you'll often find fajitas on the menu at Mexican restaurants, this popular dish is actually considered Tex-Mex.
"I am not saying they are not a great dish, as I love them—just not Mexicano," says Antonio Carballo, executive chef at Meximodo, located in Metuchen, N.J.
Tacos without cilantro and onions
Among the many taco options that are out there, some topping choices are more authentic than others. According to Carballo, that means opting for tacos with cilantro and onions. "As we say in Mexico, 'con todo,' meaning 'with everything,' is how we should all eat tacos," the chef says.
Flour tortillas
While flour tortillas are delicious, you'll want to order these at Tex-Mex restaurants and look for house-made corn tortillas at true Mexican joints, according to Scott Linquist, co-founder of Miami-based Coyo Taco and author of Mod Mex.
"I typically never order tacos that are on flour tortillas," Linquist says. "Not necessarily because they are less healthy and contain fat and gluten, but because they are not common or authentic in Mexico, except in a few rare circumstances and regions. Authentic tacos should come on fresh, hand-pressed corn tortillas prepared using the nixtamal process, like ours do at Coyo Taco! Americans gravitate toward flour tortillas, which are considered more Tex-Mex."
Carballo shares a similar opinion on the restaurant staple.
"I'd suggest skipping ordering tacos with flour tortillas, as it's not how we eat them in the region of Jalisco," he says.
However, if you're a fan of flour tortillas and are at an authentic Mexican spot, Carballo recommends an alternative: sincronizadas. While similar to a quesadilla, this dish features two flour tortillas with melted queso, such as oaxaca or chihuahua, and slices of ham in between. The tortillas are cooked on both sides on a plancha (flat-top griddle) until they're golden brown and the cheese has melted.
Mayo on tacos
You've probably seen tacos topped with spicy mayo, and while they might be tasty, they're not the healthiest choice, says Linquist, who advises to steer clear.
"It has become very common to top a taco with mayo rather than freshly made salsa. Fresh salsa is super healthy and often fat-free," the chef says.
Mojitos
While the flavors of a mojito pair well with Mexican food, and the drink is undeniably delicious, Linquist recommends passing on this Cuban cocktail.
"I would avoid ordering a mojito because it's not Mexican—and many people put Latin cultures and cuisines into one basket," he says. "Opt for a margarita instead."
Inauthentic spirits
Linquist points out that any cocktail you drink with your Mexican meal should probably be tequila- or mezcal-based.
"Considering the only true and unique Mexican spirits are tequila and mezcal, I would take a leap and say avoid any American cocktail not representing Mexico's primary spirits," he says.
This story has been updated to include additional entries, updated information, copy edits, and fact-checking.
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