It's true that a lot of what goes for Mexican grub internationally, especially in Europe, ultimately derives from the northern deserts and admittedly does tend to resemble stodgy cowboy fuel, over-relying on flour, cheese and pinto beans.
But what of the food one encounters further south in the area with deeper links to ancient cultures of Mexico - Aztecs, Mixtecs, Zapotecs, Toltecs, Olmecs, even the wretched Chichimecs.
Lets call this Tecs-Mecs as opposed to Tex-Mex. This is a culinary heritage that has shared big ticket ingredients like avocado, tomato, chilli, chocolate and corn with the rest of us. It surely remains the basis of one of the world's great original cuisines.
Still not convinced? Well try some of the great moles of Oaxaca and Puebla. Or if one is still a tad risk-averse to Mexican streetfood (I'd have to admit that a pozol in Chiapa de Corzo nearly killed me) then have a mosey around this rather enticing menu from the Casa de Oaxaca, Nappies? I think not.