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Foreign influences in Mexican cuisine

Mexican cuisine has been influenced by its proximity to the US-Mexican border. For example, burritos were thought to have been invented for easier transportation of beans by wrapping them in tortillas for field labor. Modifications like these brought Mexican cuisine to the United States, where states like Arizona further adapted burritos by deep frying them, creating the modern chimichanga (Nation’s Restaurant News).

Thorn, Brett. “North of the Border: Mexican Cuisine Continues Evolution in U.S. Restaurants.(FOOD & BEVERAGE).” Nation's National Restaurants, vol. 46, no. 3, 6 Feb. 2012, libproxy.usc.edu/login?url= https://search-proquest-com.libproxy1.usc.edu/docview/963509617?accountid=14749.

Street food

Along the US-Mexican border, specifically dense areas like Tijuana, Mexican vendors sell their food like fruit melanged with Tajin spice to people crossing the border via carts. In recent years, these food carts have been threatened by tightened border security at the Port of Entry. Both US and Mexican governments have proposed a project that would widen the streets of the border, allowing for more people to pass through the border. Widening the border would decimate neighboring mercados that rely on the business of travelers (NPR).

Zaragoza, Alex. “Tijuana Border Plan Could Oust A Rich Food Culture And Its Cooks.” NPR, NPR, 20 Oct. 2016, www.npr.org/sections/thesalt/2016/10/20/498285701/food-merchants-at-tijuana-border-fight-for-their-right-to-feed.