Okay, I'm not Mexican but I grew up in southern California in a Mexican neighborhood and learned Mexican cooking from friends and in-laws in the area. Tacos such as carnitas, seafood or carne asada were always served in grilled corn tortillas. Quesadillas, likewise, were always made with corn tortillas. This was true in restaurants and households.
Flash forward a hundred years to my current abode in the Midwest. The town I live in has several Mexican restaurants. And they all make quesadillas with flour tortillas. Same thing with the soft tacos. Now, if asked, they will make the tacos with corn tortillas but the default is flour. They balk at making a quesadilla with anything but flour and will usually say that they only make them that way. There was one restaurant, no longer in business, that billed itself as serving authentic and traditional Mexican food and they did it correctly.
All of these restaurants are Mexican owned and operated. I'm tempted to ask them, "Is this how you make this at home?!" So I'm wondering if this is a trend in the Midwest only or is this taking hold all over? I know that I can visit L.A. or San Diego or San Francisco and still have it done properly at the neighborhood taqueria. Are Midwestern restaurants appealing to, or attempting to appeal to, uneducated palates? What gives?
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