Nearly every restaurant in Europe has confirmed that all it takes to make any dish a “Mexican” dish is putting some random sweet red sauce on top.
“See, here’s a regular burger,” said a cook at a restaurant in Amsterdam that specializes in hamburgers. “But after I squirt on it some sweet red sauce which might be Vietnamese for all I know, it becomes a Mexican burger.”
The owner of a crêperie in Brittany, France agrees that a little sweet red sauce is all it takes.
“I take a traditional galette with emmental cheese, ham, and an egg, and then I squirt some sweet red sauce on it, and voilà,” she said. “Oh, it’s German curry-flavored ketchup? Who cares. Galette mexicaine.”
“Look, my Wiener Schnitzel has magically become a Mexikanisches Wiener Schnitzel,” marvelled a chef in Vienna. “All thanks to a squirt of sweet red – barbecue sauce? Whatever.”
Gastronomy experts in Europe insist that the brighter, sweeter, and less spicy the sauce, the better and more authentically Mexican it is.
“Mexican Hungarian goulash, Mexican Neapolitan pizza, and Mexican Spanish paella,” exclaimed one delighted European food blogger. “Mexican Greek baklava! Mexican Belgian waffles! Mexican French Bordeaux wine!”
“The possibilities are endless, all thanks to a little squirt of sweet red sauce,” he added.
