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‘What Bostonians Think Is Mexican Is Actually Tex-Mex,’ Declares Temazcal Chef

What's in that quesadilla, anyway?
What’s in that quesadilla, anyway? Photo: istockphoto

Oooh! Boston’s Mexican-restaurant wars are heating up. The Improper checks in with Temazcal’s Todd Hall, and the chef at the new Liberty Wharf cantina has some interesting things to say about Boston’s other Mexican restaurants, of which there are getting to be quite a few. More spiciness ahead.

“When Todd Hall talks about Temazcal Tequila Cantina, it’s with a confidence that can almost be mistaken for arrogance,” the Improper diplomatically opens.

Guess so! Says Hall: “What Bostonians think is Mexican is actually Tex-Mex.” His food, on the other hand, “is totally new to the area.” Locavorian leanings cannot and do not rule the day here: He declares that many of his ingredients (squash blossoms, banana leaves) “will be imported from afar,” a practice his competition apparently doesn’t abide. “A big part of why Boston hasn’t been able to experience this kind of food is because the components aren’t available from distributors,” he explains.

Meanwhile, we’re slightly aghast at his take on the pedigree of local quesadillas. “A quesadilla is basically the Mexican alternative to pizza. Most of the time, the tortillas that people use are at least 30 days old. Would you want to eat a 30-day-old pizza crust?” Well, not really, but thanks for ruining happy hour!

Note: Hall previously told the Globe that his food “will do things you’ve never seen Mexican food do.” Well, thanks to him, we’re now wondering what month-old tortillas “do” once they reach our stomach.

Hall of Fame [Improper]

‘What Bostonians Think Is Mexican Is Actually Tex-Mex,’ Declares