Tex-Mex cuisine

Tex-Mex cuisine (from Texan and Mexican) is an American and Texan cuisine that derives from the culinary creations of the Tejano people of 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 due to their similar roots, the two are not the same. In Texas, the term is used to describe dishes that are purportedly Texan in origin, but are actually traditionally Mexican, adapted to the tastes of Anglo residents of Texas. The term "Tex-Mex" first entered the English language as a nickname for the Texas Mexican Railway, chartered in southern Texas in 1875.

Ingredients

Common ingredients used in Tex-Mex cuisine include flour tortillas, tacos, nachos, enchiladas, and quesadillas, which are all based on traditional Mexican cuisine. However, some ingredients are common in Tex-Mex that are not typically used in Mexican cuisine, such as cheese, beef, and spices that are not frequently used in Mexico for cooking.

Dishes

Tex-Mex cuisine is characterized by its heavy use of melted cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas chili and fajitas are all Tex-Mex inventions. A common feature of Tex-Mex is the combination plate, with a chili con carne, a taco, and two enchiladas. Each of these components is often served with a portion of rice and refried beans.

Influence

Tex-Mex has had influence on other cuisines, such as Mexican cuisine. Many dishes that are seen internationally as "Mexican" are actually Tex-Mex. Some of these "Mexican" dishes are chili con carne, fajitas, and nachos, which are often served in restaurants in many countries.

See also

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

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