I live in Texas and have traveled some in Europe and Mexico. Maybe the Europeans like it, but let’s generously say it’s, well, not designed for the southwestern American palate, and definitely not for the Mexican palate.

Now that I’ve been nice, I’ll be personal: it ranges from god awful to utterly inauthentic but edible. The worst I ever had was at the gone but unlamented “Texas Embassy” in London. Apart from a passable margarita, it was utter garbage. The “cheddar” looked like a dayglo shotgun site, the salsa was ketchup with varying amounts of weak-ass vinegar-pepper sauce stirred in, the white cheese was neither queso fresco nor Jack, but possibly mozzarella. All tortillas were clearly bagged and stale. Spice profile was all over the place, but never hot. Europeans think paprika belongs in Mexican food. It does not.