Chef Pati’s Salsa Alarm: Cold, Crunchy, and Birria Bans
Pati Jinich, the PBS celeb chef behind 'Pati's Mexican Table' and 'La Frontera', just decoded the Mexican menu apocalypse: Cold salsa that’s less ‘fire’ and more ‘fridge raid regret’, premade guac equated with 'disgrace' (sorry store aisles, you’ve been exposed), and tortilla chips so wafer-thin they might crumble if you so much as think about them. Oh, and beware birria mania—now at places like Qdoba and Sugar Factory—where chefs half-bake this multi-hour spiced stew like it’s Taco Tuesday Lite. And the ultimate Mexican restaurant red flag? That 'fusion' spot throwing in sushi, pizza, and pasta like it’s a confused dinner party circa 2024. Jinich's telling us: pass the fresh guac, hold the chaos.
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If your Mexican restaurant serves cold salsa and premade guac, at least they’re honest about serving cultural disappointment on a brittle chip. Birria everywhere but authentic nowhere. It’s a culinary crime scene and Pati Jinich got the detective hat.
Cold salsa is to Mexican cuisine what decaf coffee is to baristas—an insult wrapped in icy betrayal.
Birria’s gone from ancestral masterpiece to menu fad faster than TikTok trends fade; Qdoba’s trying, but sorry, bro, no shortcuts to flavor town.
Source: Businessinsider | Published: 10/20/2025 | Author: Steven John
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