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. In the late 19th century, when the railroad from New Orleans to Los Angeles was built, American cowboys began to travel to Mexico, and this is when the first fusion dishes began to appear. The cuisine grew in popularity with the expansion of the Mexican-American community in the US following the Mexican Revolution.

Ingredients

Common ingredients used in Tex-Mex cuisine include flour tortillas, tacos, nachos, enchiladas, and fajitas, which are more commonly associated with Tex-Mex cuisine than Mexican cuisine. Other ingredients used include cheese (especially cheddar), beef and chicken, beans, and spices such as cumin, chili powder, onions, and garlic.

Dishes

Tex-Mex has a variety of dishes that are unique to this style of cuisine. Some of the most popular include chili con carne, tacos, nachos, enchiladas, and fajitas. These dishes are often served with a side of refried beans and rice.

Influence

Tex-Mex cuisine has had a significant influence on American cuisine and eating habits. It introduced the concept of fast food with the invention of the hard-shell taco, taco bell, and other quick-service Tex-Mex establishments.

See also

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