How has mexican food influenced food preparation techniques and the foods eaten in Australia?
Sorry to tell you this but Mexican cuisine does not use a lot of pepper as stated earlier. What is used commonly are green chiles. These are hotter than the common capsicum of red, green, yellow and orange bell peppers which tend to be much sweeter and less spicy. The range of chiles used go from the very hottest Habanero to the least hot; the Poblano. As for Mexican influences in Australia that baffles me. Aussies, whom I love as a people, don’t really know much about hot foods. A friend in Sydney was determined that I would eat ‘Mexican Food’ in a seaside restaurant. What I had was their version of chicken enchiladas with green chile sauce – actually made from green bell pepper – green beans and new potatoes were the vegetables; hardly Mexican. My family has been in the New Mexican – NEW as in New Mexico – restaurant business for more than fifty years and they, not I, are expert at the game. The best ethnic food in Australia, for my money, is to be found in their many Chinese and Cam
