Tex-Mex

Tex-Mex (from Texan and Mexican) is a fusion of American and Mexican cuisines, deriving from the culinary creations of the Tejano people living in Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.

History

Though Tex-Mex is often conflated with the Southwestern cuisine, they are not the same. The term "Tex-Mex" was first used to refer to the Texas-Mexican Railway, and was a term used to describe Tejano culture. In the 1920s, the term began to be used to describe food.

Ingredients

Common ingredients used in Tex-Mex cuisine include flour tortillas, tacos, nachos, enchiladas, and quesadillas. These are typically filled or topped with ingredients such as beef, chicken, cheese, beans, and rice, with chili peppers and tomatoes used as common additions. Tex-Mex cuisine also adds a heavy use of melted cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas.

Dishes

Tex-Mex cuisine is characterized by its heavy use of melted cheese, meat, and spices. Popular dishes include chili con carne, fajitas, and chiles rellenos. Tex-Mex has also given rise to many fast food chains that feature this cuisine.

Influence

Tex-Mex cuisine has had a significant influence on American cuisine and eating habits. It introduced the chili powder, nachos, and hard-shell tacos to the culinary culture of the United States.

See also

• Mexican cuisine
• New Mexican cuisine
• Cuisine of the Southwestern United States
• Cuisine of the United States

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