The North American Food Project is a blog about the unique foods that come from around the world but to discover the indigenous and the remarkable variation from across the continent. What is noteworthy is that there may be American, Mexican, Barbecue cuisines and that they are different wherever you go. The Mexican and Barbecue categories seemed to be filtered with so many variations, philosophies, approaches that there are very defined notion and thoughts.
I don’t think it is possible to distinctly characterize all cuisines just by name but there is a relationship that stitches it all together. There are those who passionately try to create wedging differences that are attempts to lock in there specific food style. Barbecue is divisive as well as Mexican food.
I have taken many people to eat Mexican food in San Francisco and most of those people think the food is bland and lacks in flavor. In New Mexico it is referred to as New Mexican and any other name is a much different cuisine. Even in California there is a difference in styles and flavor profiles. Northern California for example seems to (especially pronounced in Bay Area) be missing cumin. I certainly taste it in Southern California. It is hard to believe that a few hundred miles could erase this spice. Mexican further south and east (mainly border states) tend to venerate garlic, oregano, and cumin.
This blog will be about exploration, tasting and hypothesis about food. Come along and enjoy the blog and food that may inspire you!
¡Buen Provecho!
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Founded by James Melendez (James the Wine Guy and James the Food Guy)
© 2009 James Meléndez / Jaime Patricio Meléndez – All Rights Reserved
