Although proteins wrapped in tortillas have been eaten in Mexico since the time of the ancient Aztecs, the taco as we know it today became popular in the United States in the early 20th century. Before that, taco consumption was limited to Mexico. After that, it took about fifty years before quick-service restaurants started serving a completely Americanized version of the taco that included ground beef, iceberg lettuce, and a taco shell that had been prefabricated. This version of the taco was served in fast food restaurants. In 1951, Glen W. Bell Jr. Became the first person to sell a hard-shell taco to a paying customer while working behind the counter of his hamburger stand. He performed this transaction. Hundreds of competing businesses were followed in Taco Bell’s wake, varying from the dogged Del Taco to the innovative Baja Fresh. Taco Bell’s success paved the way for these competitors. More explanation is available on Comida Mexicana cerca de mí.
Tortillas
Let there be no misunderstanding: in addition, there are thousands of simple, magnificent Mexican taquerias managed by mothers and fathers all over the United States. These taquerias can be found in every state. Only some of those are included in this compilation. No, this is a tribute to those ubiquitous and incredibly Americanized chain restaurants that offer food loosely based on Mexican cuisine. This style of Mexican cooking is not considered traditional Mexican cooking. Still, it is, without a doubt, mouthwatering when eaten at two in the morning after a night of celebrating.
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Franchise
To determine which Mexican, Mexican-inspired, Mexican-ish, and Tex-Mex fast-food franchises in the United States are the best and which are the worst, we have conducted an assessment of a number of these establishments.
Chipotle
It would be foolish to position Chipotle at the bottom of a list listing Mexican-American restaurants and foods when one considers the magnitude and enthusiasm of the devoted customer base that Chipotle has. These customers continued to eat at Chipotle without any second thoughts after the company was hit by a series of food-borne illnesses over the past few years, including salmonella, E. Coli, and norovirus. Chipotle fans are in dire need of their fix that they are “totally prepared to vomit up a little” to get their hands on some of the chain’s signature burritos.
Chipotle junkies who regularly experience diarrhoea and vomiting had better get used to hearing this because the truth needs to be communicated. Even after Chipotle shut down all of its locations to address concerns about the safety of its food, the restaurant chain continued to be plagued by nightmare after nightmare caused by contaminated illnesses. When it comes to burritos, we’re not the type of people who nurse grudges, but Chipotle has been plagued by foodborne illness nightmare after foodborne illness nightmare for quite some time now. A recent outbreak of clostridium per fringe, a type of bacteria that can frequently lead to food poisoning, impacted hundreds of customers after they ate at one particular Chipotle location in Ohio. I couldn’t agree more, Chipotle!
To put that into perspective, if you consume at Chipotle with guacamole twice a week, you will spend approximately an additional $200 per year. This is based on the assumption that you eat there 52 times yearly.