What Makes It Mexican?
- Sunny and Hector
- May 4
- 7 min read
A Roast Chicken, a Supermarket Magazine, and a Sprinkle of Confusion
The Supermarket Magazine Recipe That Got Me Thinking
The other day, I picked up a free supermarket magazine while grabbing groceries. You know the kind easy dinner inspo, seasonal specials, and always a few pages of themed recipes. But one jumped out at me right away. The headline? "Easy-As Mexican."
Right under it, a full spread featuring a golden roast chicken surrounded by tortillas, lime wedges, capsicum, corn, and shredded cheese.
I paused. And not just because I’m married to a Mexican or run a Mexican food business.
I paused because..…
Mexican, Tex Mex or Just “Mexican-Style”? How to Spot the Difference
What exactly made this recipe Mexican? (and many others like it)
Was it the tortilla? The lime? The branded seasoning mix?
Here’s what they’re calling “Mexican”:
– A roast chicken with lime, capsicum, and corn.
– Wrapped in tortillas.
– Served with Coles-branded “Mexican Seasoning Mix,” “Mexican Sauce,” “Avocado Dip,” and a “Mexican-style Salad Kit.”
– Topped off with “Mexican-style shredded cheese blend.”
But... what’s makes it Mexican?
Not much—and nothing specific.
There’s no reference to a Mexican region, no traditional technique, not even a recognisable dish. No adobo. No chile marinade. No mole. No recado rojo. No achiote. No salsa verde or roja.
It’s just roast chicken, vaguely flavoured with lime, cumin and paprika, dressed up with Tex-Mex adjacent branding.
And even the term “Mexican cheese” is fuzzy.
Real Mexican cheeses include queso fresco, panela, Oaxaca ( Quesillo), cotija, and manchego (Mexican-style). None of those come in a shredded cheddar blend.
In the corner of the page, another line stood out: "Love Mexican-inspired meals?
Keep Coles Mexican Seasoning Mix in the pantry." And there it was—the heart of the problem.
We’re inspired by Mexican food, but rarely do we take the time to actually understand it.
Even online, the Coles website offers a version of this dish and notes it’s “inspired by Pollo Asado”—a traditional Mexican grilled chicken marinated in citrus and spices.
But the final dish is oven-roasted and served with corn ribs and avocado dip—"familiar, crowd-pleasing", and easy to label as “Mexican-style,” but far removed from the spirit and preparation of the real thing.
Now, to be fair— Coles and other supermarkets aren't claiming to serve up tradition or regional authenticity. Their recipe is labelled “Mexican-style” and “inspired by” dishes like Pollo Asado. And sure, most people know supermarket recipes are designed to be quick, accessible, and crowd-pleasing.
But that’s exactly why this matters.
Because when mass-market meals are our first or only exposure to a culture’s food, those watered-down versions start to shape what we think is authentic.
And if we never go further than the seasoning packet, we miss the richness, the roots, and the real nourishment of the cuisine.
What Makes Food Mexican—And What Doesn’t
Let’s get one thing clear: I’m not here to shame supermarkets or home cooks. We’ve all made “Mexican night” with what we had in the pantry. That’s not the issue.
The issue is when we label something Mexican just because it’s got a tortilla and a dash of cumin. When we sell Tex-Mex as Mexican, or when food media throws together a random combo of lime, corn, and capsicum and calls it a “fiesta.”
Because Mexican food isn’t generic or interchangeable. It’s not a seasoning packet. It’s UNESCO World Heritage listed. That means it’s globally recognised as an intangible cultural treasure—right alongside French cuisine, Mediterranean diets, and Japanese washoku. It deserves more than a shortcut and a sticker.
The Dish That Changed Everything
When I first met my husband Hector, I was fascinated by his stories about home, his family, and the food he grew up eating. But it wasn’t until I tasted real tacos al pastor on
my first trip to mexico that something clicked. (the one I made for his birthday was good but IRL ...
That taco wasn’t just delicious—it was unforgettable.
Juicy marinated pork, expertly shaved off straight off the The trompo, wrapped in a warm corn tortilla, topped with grilled pineapple and salsa. It tasted like tradition, but it also tasted like something familiar.
And that’s when I learned the story behind it:Tacos al Pastor were inspired by Lebanese immigrants to Mexico, who brought with them their spit-roasted meats, (think shawarma.) Over time, Mexicans made it their own, using pork instead of lamb, adding local ingredients and spices, and serving it with tortillas instead of flatbread.
It was a perfect example of how cultures meet, evolve, and create something entirely new—and becoming entirely Mexican.
That taco is our favourite. It became the signature dish of our business. And it became one of the ways I began to truly understand the heart of Mexico—not through labels or seasoning packets, but through stories, flavours, and family.
Real Mexican Food Has Deep Cultural Foundations
When you say something is “Mexican-style,” it has to mean more than tortillas and cumin, beans, or heat from random chillies. Because real Mexican cuisine is:
Regionally distinct – Every state has its own techniques, ingredients, and soul.
Historically layered – Influenced by Indigenous, Spanish, African, and Middle Eastern migrations.
Culturally protected – UNESCO recognised it as an Intangible Cultural Heritage of Humanity.
Nutrient-rich by tradition – Built on nixtamalized corn, ancestral beans, seeds, broths, and slow, intentional preparation.
This is food shaped by centuries of knowledge—not assembled with a seasoning packet and a squeeze of lime.
So, What Is Mexican Food?
Mexican food isn’t defined by heat or spice. It’s defined by technique, balance, biodiversity, and regional identity.
Here are just a few examples of traditional Mexican chicken dishes you won’t find in your average “Mexican-style” spread:
Pollo al horno – Oven-roasted chicken seasoned with garlic, citrus, and native herbs
Pollo adobado – Marinated in achiote, vinegar, and warm spices
Mole poblano – A slow-cooked sauce made from over 20 ingredients, including dried chiles, seeds, nuts, and cacao
These dishes don’t rely on shortcuts. They’re steeped in time, care, and cultural meaning.
Tex-Mex Is Its Own Thing Let’s Call It That
Let’s be clear—Tex-Mex isn’t the villain here.
It’s a bold, delicious cuisine born out of resourcefulness, created by Mexican communities living in Texas who adapted to what was available. It gave us things like:
Hard-shell tacos
Nachos
Chili con carne
Cheese-smothered enchiladas
It’s nostalgic. It’s comforting. And it deserves to stand proudly in its own lane.
But it’s not Mexican.
When we blur the lines—when celebrity chefs, supermarkets, or media call Tex-Mex dishes “Mexican”—we erase something deeper. We lose the story. We strip away the roots. And we overlook the incredible richness of a cuisine that has been carefully preserved for generations.
Why This Matters If You Care About Nutrient Density
If you’re someone who values whole food cooking, ancestral wisdom, or understanding where your food comes from, then this distinction really does matter.
Traditional Mexican cuisine is:
Built around nixtamalized corn, which increases the bioavailability of nutrients
Packed with anti-inflammatory ingredients like garlic, onion, chillies, herbs, and fermented foods
Full of natural fats, bone broths, legumes, and seasonal vegetables
Designed for balance, nourishment, and satiety
It’s not a diet trend. It’s wisdom. It’s sustainability. And yes—it’s delicious.
Let’s Respect the Roots
So no—there’s nothing wrong with roast chicken and tortillas.But if we’re going to call something “Mexican,” let’s take a moment to ask:
What region does this come from?
What traditions shaped this dish?
Am I respecting the culture—or just repackaging the aesthetic?
Because when we understand the difference, we don’t just eat better—we connect deeper.
Want to Taste the Real Mexico?
And if tacos al pastor have ever made you wonder, what else am I missing out on in Mexico? You’re not alone.
That one taco opened the door to a whole new way of seeing the country for me through flavour, history, and connection. And now, my husband Hector helps others experience Mexico the same way: not just as tourists, but as curious travellers hungry for the real thing.
If you're dreaming of visiting Mexico and want to know where to eat, what to see, how to get around, and how to experience the culture beyond the clichés, we’ve created something for you.
👉 Start your journey with the Mexico Travel Blueprint designed for first-time travellers who want to experience Mexico with heart, safety, and local insight.
References & Further Reading
UNESCO (2010). Traditional Mexican Cuisine – Ancestral, Ongoing Community Culture, the Michoacán Paradigm.Recognized as an Intangible Cultural Heritage of Humanity, highlighting the cultural significance and traditional practices of Mexican cuisine.https://ich.unesco.org/en/RL/traditional-mexican-cuisine-ancestral-ongoing-community-culture-the-michoacan-paradigm-00400
Smithsonian Magazine. Where Did the Taco Come From?Discusses the evolution of tacos al pastor, tracing their origins to Lebanese immigrants and the adaptation of shawarma into Mexican cuisine.https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/
Tasting Table. The Truth Behind Tacos Al Pastor.Explores the history and cultural fusion that led to the creation of tacos al pastor, a staple in Mexican street food.https://www.tastingtable.com/693806/tacos-pastor-history/
Harvard Health Publishing. Healthy Eating Patterns Inspired by Latin America.Highlights the health benefits of traditional Latin American diets, including the nutrient density of traditional Mexican foods.https://www.health.harvard.edu/heart-health/heart-healthy-eating-patterns-inspired-by-latin-america
The Splendid Table. If It Isn't Really Mexican Food, What Is Tex-Mex?Discusses the origins and distinctions of Tex-Mex cuisine, emphasizing its unique development separate from traditional Mexican food.https://www.splendidtable.org/story/2013/06/28/if-it-isnt-really-mexican-food-what-is-tex-mex
## Disclaimer
This post is intended for educational and cultural commentary.
Coles is referenced as a publicly available example of how Mexican cuisine is often adapted or simplified in commercial contexts.
No claims are made about Coles’ intent or values.
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