Editing Mexican cuisine (section)

==Mexican food outside Mexico==
[[File:White Duck Taco.jpg|thumb|[[Greece|Greek]]-style barbecue taco with [[feta cheese]]]]
Mexican cuisine is offered in a few fine restaurants in Europe and the United States. Sometimes [[landrace]] corn from Mexico is imported and ground on the premises.<ref name="NYT021116">{{cite news |first=Victoria |last=Burnett |title=Oaxaca's Native Maize Embraced by Top Chefs in U.S. and Europe |url=https://www.nytimes.com/2016/02/12/world/americas/oaxacas-native-maize-embraced-by-top-chefs-in-us-and-europe.html |access-date=13 February 2016 |work=The New York Times |date=11 February 2016 |quote=In New York, Los Angeles and beyond, a taste for high-quality Mexican food and its earthy centerpiece, the handmade tortilla, has created a small but growing market for the native, or landrace, corn}}</ref>

===United States===
{{See also|Cuisine of the Southwestern United States}}
[[File:Chimichanga_Amigos_IMG_1237.jpg|thumb|left|250px|[[Chimichanga]] served in restaurant ([[Melbourne]], Australia)]]
[[Mexican cuisine in the United States|Mexican food in the United States]] is based on the food of [[Indigenous peoples of the Americas|Native Americans]] and Hispanos in the [[Southwestern United States]] and [[Northern Mexico]]. Mexican foods that originate in the United States often come from the Southwestern region; [[breakfast burrito]]s and [[New Mexico chile|red or green chile]] come from [[New Mexican cuisine]], and [[chili con carne]] and [[chimichanga]]s are examples of [[Tex-Mex]] cuisine.<ref name="malat88"/> With the growing ethnic [[Mexican-American]] population in the United States, more authentic Mexican food is gradually appearing in the United States.  Most large American cities host a Mexican diaspora due to proximity and immigration, and Mexican restaurants and food trucks are generally easy to find in the continental states. One reason is that Mexican immigrants use food as a means of combating homesickness, and for their descendants, it is a symbol of ethnicity.<ref name="knepp"/> Alternatively, with more Americans experiencing Mexican food in Mexico, there is a growing demand for more authentic flavors.<ref name="knepp"/><ref name="xiong">{{Cite thesis |type=PhD |title=Affective testing on the seven moles of Oaxaca |last=Xiong |first=Mao |year=2009 |publisher=California State University, Fresno |docket=1484546 |oclc=535140266}}</ref> [[Korean tacos]] are a [[Korean-Mexican fusion]] dish popular in a number of urban areas in the [[United States]] and [[Canada]]. Korean tacos originated in [[Los Angeles]].<ref>{{cite news |url=http://www.parade.com/food/2009/11/15-in-search-of-american-food.html |title=In Search of American Food |author=Jane & Michael Stern |date=15 November 2009}}</ref> In 2013, Carlos Gaytán became the first Mexican to obtain a Michelin star for his work at the Mexique restaurant in [[Chicago]]. In 2014, [[Daniela Soto-Innes]] helped to open Cosme in [[New York City]], serving there as the ''chef de cuisine''.<ref name=":3">{{Cite web|url=https://www.forbes.com/profile/daniela-soto-innes/|title=Daniela Soto-Innes|website=Forbes|language=en|access-date=2019-06-26}}</ref> Houston chef Irma Galvan's restaurant was recognized and named an 'American classic' by the [[James Beard Foundation]] in 2008.<ref>{{Cite journal |last=Kummer |first=Corby |date=June 2008 |title=Cooking for a Sunday Day |url=https://www.theatlantic.com/magazine/archive/2008/06/cooking-for-a-sunday-day/306797/ |journal=The Atlantic}}</ref><ref>{{Cite journal |last=Davidson |first=Sandra |title=Food for the Body, Food for the Spirit: Irma Galvan and Her Award-Winning Mexican Restaurant, Irma's |url=https://houstonhistorymagazine.org/wp-content/uploads/2012/07/Irmas.pdf |journal=Huston History}}</ref>