I agree galen with the quality of ingredients being higher in australia. It was one of the first things i noticed when i was living there. Quality of ingredients. Almost as if they have standards about what you're allowed to let people put in their bodies.

That being said. Having grown up in los angeles there is a big difference in mexican food. I havent seen the authenticity replicated elsewhere in the usa or australia. Mexico has a diverse culinary palate. Food from different regions are totally different from the next one over.

My personal favourite it oaxacan food. To me its the daring gourmet of mexican cuisine. Most mexican food that the world is familiar with is northern mexican. Mostly from baja which has been distilled, refined and then distributed onward to the world via los angeles. Even burritos originate from los angeles. Nachos from tijuana which is basically the USA border. Cesar's salad also from an american who lived just across the boarder in tijuana and owned a restaurant there to get around then alcohol prohibition laws in the usa. Even tex mex which is gaining a presence outside the usa is a take on los angeles style mexican food.

However really real mexican food would be totally unknown to just about most people outside mexico or the heavily hispanic areas of the usa.

But nonetheless i like mexican food in all its iterations. Just not chipotle the chain or taco bell god thats aweful. I even liked the mexican food i had in australia. It wasnt bad. On par with many chains in the usa.

Me im always on the lookout for good cheap alambre.