Why do they add so much cumin to "wannabe" Mexican food?

Real Mexican food rarely uses cumin.Why do they add so much cumin to "wannabe" Mexican food?
there are a few dishs that do use cummin for the flavor,such as pinto beans (some of the regions use apazote or for de virgen ) chile colorado, tamales ( red pork style ) mostly used with a red chile ,it does compliment the somewhat bitter taste .but i too have seen it added to TOO many dishs ( i guess to make the meal SOUND authentic -)Why do they add so much cumin to "wannabe" Mexican food?
Says here that cumin is a big part of Mexican cuisine:

http://en.wikipedia.org/wiki/CuminWhy do they add so much cumin to "wannabe" Mexican food?
It really depends where in Mexico you are referring to. If you're from the coast, they use different condiments than people from Central Mexico would. My husband is from Guanajuato which is close to Jalisco, and the way his mother prepares the infamous "mole" is totally different than how other parts of Mexico prepare it. I mean, they add banana peels!



So regarding your statement, I think it's fair to say that it really depends where in Mexico the food is cooked.Why do they add so much cumin to "wannabe" Mexican food?
Cumin adds a smoky flavor to the dish.

They may also be trying to make a Latin American dish, which a lot of do use cumin and mistakenly call it a "Mexican" dish.

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