I am pretty picky about it and cranky at times. I worked in a Tex-Mex restaurant for a while in the 70s with some great cooks. And then there were all these wonderful little places that did the same old same old but it was fantastic. As time moved on, they dribbled away and the food changed as well. The dishes may look the same, but the flavor is not. Some of this is simply what has happened to the core raw products. Example, you have to adjust for your butter if using a really old recipe. Cheddar cheese is very different in cooking now as well. It seems oilier and does not melt quite the way it used to. And I mentioned Mateca, people do not use pork fat in the cooking the way they did years back, mostly from health concerns I presume. But then again, I loved the old Shake-A-Pudding from the 60s. So my opinion and taste buds may be highly suspect.
I had some great stuff in Albuquerque, but that was twenty years back or so. What I found different was pork was in front of beef compared to the reverse in Texas. There was some subtle differences in seasoning as well.
Mmmm. New Mexico chile (red, green or Christmas) makes the angels sing.