There are a few diverging forms of Mexican food in the US; Taco Bell is the mass-market version of the 1960s school of thought that said "I've already browned t

There are a few diverging forms of Mexican food in the US; Taco Bell is the mass-market version of the 1960s school of thought that said "I've already browned this hamburger meat; if I put the rest of our old jar of ground cumin on it, that makes it 'authentic'." Midwesterners with no Hispanic ancestry at all who grew up with "taco night" are familiar with this. Then there's the taqueria style, where people who don't like cilantro or onions suffer through them anyway, because at least it's 'authentic'. And then there's the Chipotle "we're gonna need a bigger tortilla" style where any pretense at 'authenticity' was traded for jamming another starch in there.