What’s made of all the corn?
When we – or, we presume, anyone dining at Brighton’s Mexican restaurants – think of Mexican food, the humble tortilla comes to mind. There are a few good reasons for that, the main one being that even the Mayan Indians and the Aztecs were making tortillas way back in the day. They’d be eaten mainly with bean paste, as well as wild game, fruits or fish (whenever any of this happened to available). The point is that – and this is one that’s likely why Mexican food is so well-loved today – the tortilla is versatile. As you’ll see at any Mexican restaurant in Brighton, they can be rolled, folded, fried, baked, whatever. They taste good with everything and offer the solid foundation of more exciting Mexican dishes than you can shake a stick at.