What is Tex-Mex?
Interesting history of Tex-Mex cuisine posted by someone else
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The deepest history I've ever found for the burrito is that it comes from northern Sonora, but it's shunned by most of Mexico as an american food. So, I guess one would consider it an adopted american-mexican food. The reason it was invented and it's namesake are both obvious.
Burrito offsprings - The chimichanga is from Tucson, and the "mission" burrito, aka "california burrito", is from SF.
Fajitas are from Texas, it became popular after being given as payment to cowhands and vaqueros. Through most of history, the skirt steak was considered a very undesirable cut of meat. In Mexico, they are called Arracheras. They were very tough and not very juicy, so only the poorest families bought the skirt steak. Modern Arrachera is usually made with fajita, not arrrachera.
Carne Asada, Mexico's version of barbecue(Barbacoa is not barbecue it's roasted cow head, and Barbecue refers to american/texas barbecue) and comes from Tamaulipas(north and central). Normal ingredients are the meat, oranges, beer, and onions. It is usually served with corn tortillas and is usually accompanied with beer, guacamole, totopitos, and frijoles a la charra. The dish "Carne Asada(a la Tampiqueña)" that is normally served in restaurants was made by José Inés Loredo of Hotel Bristól in Tampico.
Nachos(as in plain tortilla chips) are Tex-Mex. Totopos/Totopitos are the Mexican counterpart. If you've had them, then you know the difference. If not, the best example I can give is imagine thick, triangular chips cut like a pizza.. or imagine nonflavored Doritos, but a bit tougher/thicker. The word "Nacho" in food is a story that involves Ignacio Anaya of "The Victory Club" in Piedras Negras & officers' wives from Fort Duncan / Eagle Pass AAF. That story refers to the invention of cheese nachos. Most mexicans consider cheese or topped nachos to be Tex-Mex.
The birthplace of the Margarita is disputed, most mexican culinary experts doubt it is from Mexico.. because in Mexico, Tequila is never mixed. It's almost "sinful" to mix it with anything, unless it's with Sangrita. The Frozen Margarita is distinictly Tex-Mex from DFW, no dispute over that.
Stuffed Jalapeños are considered Tex-Mex. The Mexican version, Chiles Rellenos, uses poblano chiles and asadero cheese. Jalapeño Poppers(stuffed jalapeños that are cut, then deep fried) are Cali-Mex, but from Norcal.
The César Salad was invented by César Cardini of Restaurante César in Tijuana..
Also, Taco Bell is not Tex-Mex. It's from San Bernardino, Ca.. and I'm sure many of you know it's reputation for misnaming and misrecreating the food.
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The deepest history I've ever found for the burrito is that it comes from northern Sonora, but it's shunned by most of Mexico as an american food. So, I guess one would consider it an adopted american-mexican food. The reason it was invented and it's namesake are both obvious.
Burrito offsprings - The chimichanga is from Tucson, and the "mission" burrito, aka "california burrito", is from SF.
Fajitas are from Texas, it became popular after being given as payment to cowhands and vaqueros. Through most of history, the skirt steak was considered a very undesirable cut of meat. In Mexico, they are called Arracheras. They were very tough and not very juicy, so only the poorest families bought the skirt steak. Modern Arrachera is usually made with fajita, not arrrachera.
Carne Asada, Mexico's version of barbecue(Barbacoa is not barbecue it's roasted cow head, and Barbecue refers to american/texas barbecue) and comes from Tamaulipas(north and central). Normal ingredients are the meat, oranges, beer, and onions. It is usually served with corn tortillas and is usually accompanied with beer, guacamole, totopitos, and frijoles a la charra. The dish "Carne Asada(a la Tampiqueña)" that is normally served in restaurants was made by José Inés Loredo of Hotel Bristól in Tampico.
Nachos(as in plain tortilla chips) are Tex-Mex. Totopos/Totopitos are the Mexican counterpart. If you've had them, then you know the difference. If not, the best example I can give is imagine thick, triangular chips cut like a pizza.. or imagine nonflavored Doritos, but a bit tougher/thicker. The word "Nacho" in food is a story that involves Ignacio Anaya of "The Victory Club" in Piedras Negras & officers' wives from Fort Duncan / Eagle Pass AAF. That story refers to the invention of cheese nachos. Most mexicans consider cheese or topped nachos to be Tex-Mex.
The birthplace of the Margarita is disputed, most mexican culinary experts doubt it is from Mexico.. because in Mexico, Tequila is never mixed. It's almost "sinful" to mix it with anything, unless it's with Sangrita. The Frozen Margarita is distinictly Tex-Mex from DFW, no dispute over that.
Stuffed Jalapeños are considered Tex-Mex. The Mexican version, Chiles Rellenos, uses poblano chiles and asadero cheese. Jalapeño Poppers(stuffed jalapeños that are cut, then deep fried) are Cali-Mex, but from Norcal.
The César Salad was invented by César Cardini of Restaurante César in Tijuana..
Also, Taco Bell is not Tex-Mex. It's from San Bernardino, Ca.. and I'm sure many of you know it's reputation for misnaming and misrecreating the food.