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Yeah, I just can't figure it out. And it's been going-on a long time. I originally thought they might be toned-down for American tastes and the American markets, right? Unlike decades ago, today everyone in America eats Jalapenos! But, even the Jalapenos in the tiny Mexican stores where no English is spoken, and the customers are predominately immigrants, have the same milder Jalapenos! What gives?
So now, I add Habanero or those tiny Asian Thai 'finger peppers' for my heat. Which is a shame, because Jalapeno works so beautifully with beef, with their bitter green flavor. But you know what? Even that 'bitter flavor' seems to be lacking, these days. Some Jalapenos are now so mild, they taste closer to sweet green pepper in flavor, rather than that bitter, green, 'Jalapenos-ness' I like!
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BTW - Not many Taquerias have fresh Jalapenos as a 'topping' option these days, either. There often used to be a bin with chopped & diced fresh Jalapeno, alongside the cilantro and chopped onion bins, to spoon onto the tacos before wrapping them & putting them in the bag. Fresh Jalapeno on a steak taco kicks but! Insiide a steak burrito, too! Way better than the marinated in vinegar commercial stuff, IMO.
Anyway, I fear the old-school Mexican culture and ways is becoming Americanized, just as with all the other immigrant groups I grew-up with - including my own! And that means the food authenticity slides-off, over the decades of assimilation, and we - sadly - loose that!
So true! That sad part is some of us don't take advantage of learning the old ways and then it's too late.