Clichés and butchered Spanish aside, the episode ultimately feels like a missed opportunity. Instead of sparking deep curiosity about Mexican cuisine, the series stuck to uncreative choices and some outdated stereotypes for the sake of cheap laughs. Britain’s biggest comfort food show demonstrates that the UK is still discovering what Mexican food really is. As contestant Kevin Flynn puts it: “Yeah, Mexican food is fun, but Mexican baking? What do Mexicans bake?”
Mexico Week isn’t GBBO’s first half-baked episode. Previous BIPOC contestants have criticized the series for its generalization and misrepresentation of non-European cuisines. In season 9, naan was repeatedly (and incorrectly) referred to as “naan bread.” Season 11’s “Japan Week” featured Chinese and Korean ingredients. And there was that one time the bakers were tasked to make Paul Hollywood’s plaited bread, which was clearly just a version of challah.
But the popular series didn’t always fall so flat. Longtime GBBO fans might recall the show’s discontinued history segments detailing the origins of a given episode’s bakes, often consulting experts for further context. Noel Fielding once traveled to the Netherlands to learn about the origins of the stroopwafel, and previous host Mel Giedroyc investigated 15th-century English methods of baking puddings inside sheeps’ guts (which doubled as entertaining and informative).
Instead of diving into Mexico’s culinary heritage and history, season 13’s contestants are left to take guidance from two white British judges on topics they prove to know little about. Mexican culinary experts could have provided context to fully explore Mexican flavors or at least find out what pico de gallo is. They could have discussed the country’s varied baking traditions, spanning 32 distinct states. Instead, a group of stressed-out bakers wonders why they’re asked to grill steak and Prue Leith declares that the contestants’ cakes look Mexican solely due to their bright colors.
Despite all of these missteps, I’m hesitant to place the blame on the current cast. As a first-generation Mexican American, I’ve witnessed my culture’s food get adopted, reinterpreted, and evolved time and again (as Tex-Mex, Cali-Mex, Chinese Mexican, and, in Italy, as tacos with an astounding amount of orange cheese). Media representation and cultural migration help shape how a particular cuisine is perceived worldwide, and no significant Mexican community exists in Britain. Fajitas and hard shell tacos are readily available at Tesco, leaving me to theorize that American media like Taco Bell ads and Tex-Mex brands like Old El Paso had something to do with Britain’s idea of Mexican food.
Not fully understanding Mexican food due to a lack of exposure is understandable. However, actively making insensitive jokes cannot be excused by cultural ignorance. We are not caricatures of poncho-wearing, maraca-shaking banditos. Instead, we are people who deserve common courtesy.
Mexican food does have a growing presence on British soil, and a show with as much impact as Great British Bake Off could be doing more to properly represent Mexican food to its viewers. A London restaurant recently sued another restaurant simply for using taquería in its name—a sign of how rarely the word appears in Britain’s restaurant scene. On the other hand, restaurants are introducing British diners to Mexican experiences, like London’s Cavita by Mexican-born chef Adriana Cavita, and Santiago Lastra’s Kol, which earned a Michelin star after opening in 2020. Britain doesn’t know how to talk about Mexican food quite yet, but it’s getting there. The country’s biggest food show should be finding a better way to be part of the conversation.