While tacos, tortas, tamales and the like may have originated in Mexico, Americans have been more than happy to embrace these tasty south-of-the-border staples as their own. Authentic Mexican cooking can now be found in kitchens from coast to coast.
The taquería is a ubiquitous sight in Mexico -- businessmen, blue collar workers and students alike pay daily visits to taco stands in order to get their fix of fresh-made tortillas filled with sizzling meats.
Mexican food in this country is as varied and delicious as what we find south of the border and--dare I say it?--as authentic as anything that Montezuma's descendants may make. Here in the United States, we combine the best of both worlds, the Mexican and the American.
In a town with at least a handful of hot Latino chefs and restaurateurs - and where 1.44 million of its 1.8 million Hispanics are of Mexican descent - when you look at all the Mexican chefs who are referred to as Mexican food experts in Chicago's media, there's no list - it's just Rick Bayless.