In December 2002 on Chowhound, a website where foodies debate culinary issues, the user "Homesick Texan" posed a question: is it possible to get decent Mexican food in New York? He wasn’t the only one wondering. “A lot of it was tasteless,” Mauricio Gomez told the New York Times, speaking of the quality of the city’s Mexican food when he arrived in the ‘90s. But thanks to people like Gomez, who would go on to open Taqueria Tlaxcalli, the situation is changing. He and others in the community have been using family recipes, fresh tortillas, and homemade ingredients to improve the reputation of their native eats around New York.
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