pro-tip: there's no such thing as an authentic or inauthentic recipe. food, like language, reflects generations of folks who nurture it and evolve it over time. except cincinnati chili wth is that abomination
I am biased but I gotta say New Mexico remains undefeated at this because we just put green chile in or on everything and it works out at least 95% of the time
When I dump the last half of the broth in the risotto pot and put the lid on to let it finish, I swear that I can sense yet another death warrant being signed for me in the cellar of some shady restaurant in Italy.
Yknow what I hate? I hate that every midwestern review of every Mexican restaurant HAS to include the word “authentic”.
I mean WTF and how would you know anyway MarySue!?
There is definitely inauthentic food that reflects very little nurturing and evolution but rather a cynical desire to cash in on a trend without any understanding of what you’re making or selling
I agree to an extent. I think everyone can (and should) experiment with food. But I also think that if you want to publicly showcase a recipe and you claim it is authentic then you should deliver just that…
As a chili connoisseur, I will state authoritatively that there is no exact way or standard for making chili. Variety is the spice of life.
But WTF is up with that shit they pour on spaghetti in Cincy?
Love Cincinnati chili. It's like Greek American Detroit Coney Island food - noodles, chili, beans, meat, onions, cheese. Not much different from goulash I grew up with.
Counter argument:
Inauthentic Recipes are recipes made by members of one group, who knowingly and falsely claiming it to be from another group, and for the sole purpose of profit.
i.e.
Detroit-Style Pizza is Authentic,
The Mexican Pizza from Taco Bell is not.
I have a pad Thai recipe someone smugly mocked as not authentic once because I use smuckers natural crunchy peanut butter in the sauce
Sorrryyy for liking the peanut flavor so much I guess 🫠
Cincinnati chili is why I still can't make chili without cinnamon and cocoa to add depth. I skip the raw onions, but pasta (maybe not spaghetti) & shredded cheddar are still great.
But I have a stockpile of odd recipes, like Carolina Lowlands gumbo, which is nothing at all like NOLA gumbo.
I have a friend from Cincy get in an argument with TSA at the Cincy airport over whether canned Cincinnati chill is solid or liquid when he tried to carry it on.
The idea of chili over spaghetti is amazing, I'm not sure how they fucked it up with 'lets put cinnamon in it too!' but whatever. That being said, Cincinnati redeems itself with goetta, which is amazing.
The coney island spaghetti might be the only part of Ohio culture worth nurturing and preserving.
It's the only good thing they've ever given the world and almost makes up for when football players say THE Ohio State University.
Hmm ... beef, onion, garlic .... Tomato sauce ... Vinegar ... errrm ... Worse ... woos ... I, what? Chocolate - that's actually authentic. Chili powder. blah blah ... cloves? Allspice?!? A ... bay leaf? WTAF? What does that even do at this point? And ...
served on spaghetti? Fuck you, Cincinnati.