I can understand how women getting labeled crazy can have a real, negative effect on their lives, and that's what you're getting at here. As a man I probably underestimate how often women are made to feel less than empowered. My comment reads a little ignorant, and I'm sorry about that. It definitely sucks when people use that word, or any, as a weapon.
Why would you be offended at one of the very characteristics that makes women so beautiful? Why don't you just try ignoring those that are trying to make you feel bad? Or better yet, choose to take it as a complement. It's amazing the power one can create when she decides to stop giving it away... And this way you don't have to feel the need to regulate others!
Jaxx I only meant elevating Mexican food in this town. What has always passed for "Mexican" in this town is much more of an insult to the people and culture of Mexico than anything that would ever come out of Minero. I'm sorry if you don't like the word elevate, but that's precisely what he's done in comparison to what has always passed as Mexican food around here. Just because he's white doesn't mean he can't do it. Yes he puts his regional twist on Mexican ingredients, but so does anyone in Mexico (and even those outside it where there is a strong Mexican population. And I'm sorry to disappoint you... Charleston South Carolina is not one of those places.) Mexican food is much more like Italian food than most Americans realize in that it is an extremely regional cuisine. Brock actually appears respect this notion quite a bit. A perfect example would be his sesame or benne seed salsa. Traditionally a salsa made with peanuts, he uses a local ingredient with Mexican inspiration to create something that is actually quite good and certainly respectful of Mexican culture. But to see things like this I guess you do have to be able to get past the $4 tacos. And you do make a decent point upon first glance. Where I come from the "street tacos" that sell for $2 a piece around here would get laughed out of town. Not because they are at least $.50-$1 too expensive, but because they are awful. But I have to get over the fact that I'm not in Southern California and I can't expect a good taco around here, and certainly not for a fair price. My thing about Sean Brock is that he IS so clearly trying, and he IS so clearly respectful of Mexican tradition and culture. For you guys to dismiss that as a possibility because you can't understand that he has to pay rent and a full staff is just silly to me.
I don't think I got your point. Do you think you could explain? If it's not too much to ask I'd prefer if you could do it without being disrespectful.
There's nothing at all downsized about the tacos. I know historically in Charleston "tacos" have been served in those large flour Mission brand "soft taco" size tortillas, but no self-respecting Mexican would ever serve these types of tacos in a flour tortilla. Despite what you may have been told, that's not actually mexican food. And as chrishaire points out, there is actually a pretty substantial amount of filling for the size of tortilla. Furthermore, one thing I can promise you is that nobody is getting rich serving these tacos for $4 on East Bay St. As you know there are costs associated with operating a restaurant whether it is a truck or on the second most expensive street in town. This restaurant happens to be on the second most expensive street in town, and it's without a doubt the least expensive on that entire strip. I guess I just don't see the big advantage (even if all we're talking about is cost) of driving 25 minutes each way to Park West just to "save" $2 per taco when half or more of that cash is going out my car's exhaust. Especially since the only taco worth getting out there is the al pastor anyway.
These guys are trying to do something different. If you don't like it, fine. But to just blindly get angry without thinking it through, or to just insult someone that tries to begin to explain where they might be coming from is at the very least rude. For the sake of politeness I'll just leave it at that.
Don't you all think it's a little hard to expect $2 tacos when the restaurant is on East Bay St? This isn't a taco truck. In my opinion it's quite reasonable, especially considering the quality of ingredients is far better than what you're finding at White Duck and Carmen y Juan. If you don't like the food, fine. But when he's making tacos from scratch and buying quality ingredients I think you have to allow for a taco to cost $4. The real problem in this thread is the disrespect given to Mexican food in general. Like it or not, he's trying to elevate it. And that's gonna make the food cost more than it does in Southern California with cheap ingredients.
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