These Chiles? Nothing to Fear - from the New York Times
AKUMAL, Mexico — There is no one American cuisine, and I suppose you can say there is no one Bittman cuisine either. The nation developed without respect for what was here before the Europeans flooded in, and what might have been was supplanted by anything goes. This culinary manifest destiny can be fascinating, of course; my block has Turkish, Southwestern, Tex-Mex and Italian, all within 100 feet of one another. (That’s before you cross the avenue.) None are very good, but you can’t complain about variety.
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