Key facts
- One in 10 U.S. restaurants serve Mexican food, with 85% of counties having at least one.
- Chains like Chili's and Chi-Chi's played a role in popularizing Mexican-influenced dishes in the mid-20th century.
- Birria, a braised meat stew, is the latest trend, appearing in various fusion dishes.
- New USDA dietary guidelines favor animal proteins and healthy fats, potentially boosting Mexican cuisine.
- The influence of federal dietary guidelines on consumer ordering habits is debated.
Mexican cuisine has become deeply ingrained in the American dining landscape, with a significant presence across the country. Data indicates that one in ten U.S. restaurants serve Mexican food, and nearly all counties have at least one establishment. This widespread availability reflects the influence of immigration, globalization, and evolving consumer tastes.
Historically, Mexican food's presence outside of border states and Chicago was limited. However, pioneering chains like Chili's, which introduced Tex-Mex fajitas in 1984, and Chi-Chi's helped introduce these flavors to a broader audience. While early adaptations often modified dishes to suit American palates, they served as a crucial stepping stone for wider acceptance and experimentation.
The current culinary spotlight is on birria, a traditional Mexican stew that has gained significant traction. Its appeal lies in its combination of braised meat, cheese, and savory consomé, leading to creative adaptations like birria ramen and birria pizza. Fast-food chains have also incorporated birria-inspired items into their menus.
Recent revisions to USDA dietary guidelines, emphasizing animal proteins and healthy fats like those found in avocados, may further boost the popularity of Mexican cuisine. Dishes rich in meat, cheese, and avocadoes, such as guacamole and carne asada, align with these recommendations. However, the actual impact of these guidelines on consumer choices remains a subject of debate, with taste, price, and satisfaction often cited as more significant factors in ordering decisions.