No dairy at all in real tacos? That's a surprise. That said, my friend's wife (from mexico) made made offal tacos once (kidney & tongue I think) that were dress

No dairy at all in real tacos? That's a surprise. That said, my friend's wife (from mexico) made made offal tacos once (kidney & tongue I think) that were dressed exactly like that^. They had sour cream on the table though. Anyway, I think you're onto something! Internationalizing^ food does seem to go hand-in-hand with more ingredients and complexity. Maybe this is like how very knowledgeable people can give simpler answers, really well designed products have fewer features. The "didn't have time to write a short letter" effect, for cuisine. I think it's harder to mess things up with more ingredients. Add enough ingredients and you just end up with the statistical average "food." You're international versions of onigiri, tacos, burritos and pizza are remarkably similar to one another. The originals are more distinct. *rockostrich blames commercialization which makes sense too. It's hard to pick that apart from Internationalisation though, since the two are so intertwined. ^delicious