Talk:Mexican cuisine

Divide into regions

Should not this article be divided into the diffrent regional cusines such as Oaxacan, etc... A lot of people seem to assume that Mexican is this monolithic cusine, when its more like Chinese or Italian, very much regional based. I think we need to disabuse people of that idea. --Weyoun6 07:27, 12 Apr 2005 (UTC)

Paragraph 4 makes a mention of that, but it's obviously far too embryonic. A useful first step would be to indicate items strongly associated wth a particular region in the list at the bottom of the page: Cochinita pibil (Yucatán), for instance. –Hajor 12:54, 12 Apr 2005 (UTC)

I'm also against splitting the article more simply because there's very little data available about specific dishes as it is. Also, "Cecina" is Spanish for beef jerky. --Lyojah 16:04, 5 December 2005 (UTC)[reply]

Dahlia

I am looking for traditional preparations of Dahlia. Is there already one written ? Like this it is hard to find, though i even found the refried beans. thank you. --217.184.138.154 15:11, 23 October 2005 (UTC)[reply]

Further Classification

I think the list of foods should be divided into things like appetizers, main courses, desserts, etc. to make it more manageable for readers. Sykil 00:10, 6 December 2005 (UTC)[reply]

Redirection of term "Mercado"

This word of course is Spanish for "market", but it does not occur in this article, neither as a description of a recipe nor of an ingredient. Wherefore art thou re-directing it unto this page? --69.16.84.5 23:17, 28 June 2006 (UTC)[reply]

Looks like it has been redirected for two years. The original Mercado article makes it pretty clear why it was redirected here. Do you think maybe marketplace would be a better, more literal redirect? Kuru ^talk 23:26, 28 June 2006 (UTC)[reply]

Done.--Rockero 23:42, 28 June 2006 (UTC)[reply]

Very basic treatment

I was a bit disappointed at your treatment of Mexican cuisine which you recognize as one of the most varied in the world. I just read the article on Argenitean cuisine and it is much more elaborate and deep and Argentinean cuisine is nowhere, nowhere! near as rich, varied and complex as Mexican Cuisine. Maybe based on the Argentinean cuisine article something similar could be done for Mexican food with much more detail, historical placement, ingredients, traditions, innovations, regional differences, etc. Also, the comment at the beginning about some people considering it greasy and spicy I find unecessary because it is somewhat editorial.