I grew up in Texas and practically lived on Mexican food. My mom made it at home and we ate it when we went out for dinner. As I got older and money was in short supply, my friends and I ate at every type of Mexican restaurant that exists. We ate in fine dining Mexican restaurants when we were flush and at the lowliest 5-table café when we weren’t and it was all good. It was also all beef. Tacos, enchiladas or burritos were almost always made with beef with only a little chicken or pork offered—but rarely accepted—in lieu of beef. It was widely accepted that chicken or pork was there for the benefit of the more delicate ladies among us.
