One would do well to make a distinction between individually owned Mexican restaurants and the American chains of restaurants that have mass-produced food that they call "Mexican." I eat at a wonderful little Mexican restaurant in the town where I work. They have what one sees as "typical" food most Americans are familiar with, but they also make regional specialties. Mexico is a large country, and expecting the food to all be the same is like expecting food from Seattle to be the same as food from New Orleans.

SRS