Originally Posted by
Tad's Broiled Steaks
I was reading an article (not exactly Economist-worthy) 'bout how there may be too many taco places popping up in the Dallas metro area. swag, what do you think? Weren't there decent taco places around already, as in, Mexican taquerias? And now it's the fusion, er, infusion what with the Korean variant as you mentioned? NYC is undergoing (or maybe it passed already?) this trend too.
I don't really know - from what I've seen, the true taquerias are mostly located in the neighborhoods with lots of Mexican residents. I don't get to those areas often enough, I can't really judge the marketplace.
The Mexican fusion I've seen tends to lean more on the fused flavors, and use Mexican for the construction. For example, the Ssahm truck's tacos are meats (or soy) with a korean marinade, plus Sesame Soy Vinaigrette Salad, Caramelized Kimchee, Cilantro & Onion, Korean Salsa Roja, Spicy Mayo, served on 6″ Corn Tortillas. I'd say the cilantro is the only real Mexican flavor.
Likewise, a local Irish pub serves "Irish nachos", but it uses potato slices instead of tortilla chips, and corned beef and cabbage as the dominant toppings. The jack & cheddar cheeses add some mexican flavors, but it's more Irish in flavor, Mexican in appearance.