Alex Silbajoris wrote: > In contrast, near my place, there was a restaurant named Guadalajara that > marketed its foods as _not_ hot, like real Mexican food isn't full of heat > all the time. Who knows, maybe it's some regional thing. The subject of "intentionally incendiary" Mexican food came up recently on a Mexican food newsgroup. In fact, I brought the subject up myself. I was trying to think of some authentic Mexican food that had the heat cooked into it during the preparation process. I couldn't think of any. The consensus was that ethnic Mexican food isn't spicy-hot, heat is added from hot sauces, salsas, and other condiments offered on the side. I generally agree. This doesn't mean that heat can't be included in the preparation of Mexican food, I do all the time. It just means that authentic Mexican food isn't typically chile-head hot. -- Rich McCormack (Poway, CA) macknet@pacbell.net Who is Rich McCormack? Find out at... http://home.pacbell.net/macknet/