> People in Mexico aren't going to eat fake lengua or carnitas. Doro wat with fake chicken? Anything grilled or bbq'd. Sashimi, sushi... It's not an all-or-not

> People in Mexico aren't going to eat fake lengua or carnitas. Doro wat with fake chicken? Anything grilled or bbq'd. Sashimi, sushi... It's not an all-or-nothing market. There will always be a demand for those things. But in the end what is used for what will be dictated by the economics, as cuisine always has been, even in traditional culture. Eating things like lengua, or tripe and other off-cuts of meat were largely about not wasting meat when resources were scarce, not about identity politics. Take chorizo ... turns out Mexico already has a vegetarian version of this most culturally sacred of foods: https://www.mexgrocer.com/74562-06205.html https://www.mexgrocer.com/74562-06205.html I was offered it with eggs ("huevos con soyrizo") at a breakfast restaurant in Baja ... 17 years ago. There are plenty of dishes that use ground meat or meat that has been spiced or stewed to the point that the taste difference with regular meat is marginal. > This might be the case to some degree in Western first world countries but even there, I don't see people in the mid-west giving up real steak anytime soon. They don't have to. Real meat from slaughtered animals isn't going away, but it's use cases will be more limited to steaks, etc, which aren't "everyday" foods anyways. And a good amount of Mexico's population is urban and first world, just like their counterparts in other countries. From what I can tell, urban Mexico has as liberal a palate as any other urban part of the world, be that NYC or London.