Gerardo Medina, owner of Taquería Los Amigos in Mexico City, noticed an increase in international customers who couldn’t handle the spiciness of traditional salsas. To cater to their tastes, he removed serrano peppers from his pico de gallo. This shift reflects the changing demographics of the city, which has seen a growth in foreign residents and visitors.
While some taco shops have adjusted their salsas to be less spicy to accommodate international clientele, others, like Taquería Los Parados, maintain their traditional recipes despite the influx of non-Mexicans. The debate over catering to foreign tastes has sparked controversy on social media, with some criticizing the dilution of traditional flavors.
Despite the changing landscape, some establishments, like El Califa, have made efforts to cater to both local and international customers by offering a wide range of salsas with varying spice levels and adding menu items such as vegetarian tacos. This balance between preserving Mexican culinary traditions and adapting to a diverse customer base is a challenge faced by many taquerías in the city.
The influx of international influences and the resulting changes in the food scene reflect the complex nature of gentrification and cultural adaptation in Mexico City. While some welcome the diversity and new offerings, others express concern about the potential loss of authentic Mexican flavors. As the city continues to evolve, finding a balance between tradition and innovation remains a key challenge for taquerías and their customers.
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