A dish called 'Pollo en Pipian,' or chicken in a roasted pumpkin seed sauce, is ready to leave the kitchen at the El Bajio restaurant in Mexico City, Thursday, June 21, 2007. Worried by the global proliferation of deep fat-fried chimichangas, fajitas, margaritas and fried ice-cream, the Mexican government is recruiting U.S. and Canadian restaurateurs to serve as cultural ambassadors and set the world straight on what is real Mexican food.

Associated Press

A dish called "Pollo en Pipian," or chicken in a roasted pumpkin seed sauce, is ready to leave the kitchen at the El Bajio restaurant in Mexico City, Thursday, June 21, 2007. Worried by the global proliferation of deep fat-fried chimichangas, fajitas, margaritas and fried ice-cream, the Mexican government is recruiting U.S. and Canadian restaurateurs to serve as cultural ambassadors and set the world straight on what is real Mexican food.

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