(STACKER) – Just like cuisine from any country, Mexican food is not monolithic. It isn’t just combo plates and tacos. (Not that there’s anything wrong with that style of food; it’s delicious and is responsible for popularizing Mexican food in the United States.) But Mexican food means more than that.
It reflects Mexico’s diverse population—shaped by waves of immigration—and has proliferated throughout the U.S., showcasing the cuisine in all its complexity and regionality. Mexico has 32 distinct regional styles of cooking, and thanks to immigrant chefs and the rise of promising culinarians of Mexican descent looking to share their signature dishes, Indigenous foodways, and ingredients from various regions, diners are reframing their idea of “Mexican food.”
According to a Pew Research Center analysis of SafeGraph data, 1 in 10 restaurants in the U.S. serve Mexican food , and nearly 9 out of 10 U.S. counties have at least one Mexican restaurant. The analysis also reveals that California and Texas are home to a majority of the Mexican American population and together host 2 out of 5 Mexican restaurants in the country.