mexican cooking, chicago style!

what province of mexico produces the best authentic cooking style that is so beloved in chicago?? it seems we favor the slow braised and deep enriched broth type dishes!!

Hi tonyd,

it's probably not possible to answer your question by just naming one state of Mexico. Speaking in very general terms, the cooking of the northern states of Mexico tends to be simpler (more emphasis on grilled meats, for example, and simpler sauces) than the cooking of central Mexico (e.g. Puebla, Guanajuato, Michoacan, Jalisco) and southern Mexico (e.g. Oaxaca, Guerrero). Chicago is especially strong in the cuisine of the state of Guerrero (try searching Chowhound for old posts by RST). Geno Bahena of Chilpancingo and Ixcapuzalco is also from Guerrero. Rick Bayless spent a lot of time in the state of Oaxaca and his menu choices often reflect that.

You would probably be interested in this thread on regional Mexican places (also regional variation in other cuisines), which gives information on some Guerrerense spots, Taqueria Puebla, etc.