Mention Mexican food and many people think they already know the score. They start picturing tacos and burritos, chips and salsa, gobs of sour cream and rivers of melted cheddar. These are the touchstones of Tex-Mex cooking. That’s what many of us were raised on when it came to Mexican food. And, for the record, I love that stuff still.
But consider how the differences stacked up during a meal at Del Fuego Taqueria, a Uptown eatery that is part of a wave of new Mexican restaurants arriving in New Orleans.