When I discuss waterproof-breathable fabrics, a category that was invented and has been defined by GORE-TEX, I admittedly get worked up.
That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. " As much respect I have for Kennedy's work, she was rather draconian in her assessment on what was happening north of the border.
I won't begin to outline the differences between Tex-Mex and Mexican food because quite frankly, there are more similarities than differences. Yet despite the growing sophistication of the cuisine, there will always be room in my heart for that Tex-Mex classic: cheese enchiladas.
While wearing them, I have gotten wet from the outside and the inside, via precipitation and perspiration, and sometimes both simultaneously.
To understand why, read my best technological explanation. My 2WD Pontiac Vibe, for example, lacks sufficient power and all-weather performance for Colorado’s mountain roads.
Many of the so-called Mexican foods we love — like hardshell tacos, burritos, and nachos — are Tex-Mex inventions.
Though they have their own interesting history (and are obviously tasty), calling them Mexican is as accurate as saying General Tsao's chicken is Chinese. have spiced-beef, shopped tomatoes, iceberg lettuce, and “Mexican” cheese — but these are purely an American invention.
Moreover, the fabric really only meets these technical standards in a lab.
In the field, which is the only test that I care about, GORE-TEX and other WP/B fabrics fail, especially with long-term use and in prolonged wet conditions.
But it could not be more different from the white, nuanced, tangy cheeses of Mexico that help balance the heat of the peppers.