Where Did Tex-Mex Cuisine Come From?

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Where Did Tex-Mex Cuisine Come From?

• Tex-Mex food is rightfully one of Texas biggest
  sources of pride. Learn about the origins of
  Tex-Mex and how it became uniquely Texas. 
• Texas is an excellent location to live (and to
  buy a home)! One important cause for this is our
  Tex-Mex cuisine. It is a source of pride for
  Texas, but also of contention for some. If you
  ask several Texans where to locate the best
  Tex-Mex food, you will get a variety of answers.
  However, if you are in Hong Kong and then you
  must visit to the La Vista to have the best
  Mexican Cuisine. 

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Understanding Tex-Mex 

• It is difficult to pin down Tex-Mex food. It
  might be easiest to describe it as Mexican
  food that you would not encounter in most parts
  of Mexico. Consider tacos, enchiladas, fajitas,
  chalupas, flautas, burritos, nachos, and so on. 
• In any case, Mexican cuisine does not exist.
  Mexico is a large, diverse country with many
  unique culinary traditions from places like
  Oaxaca, the Yucatan Peninsula, and Jalisco.
  Different areas combine foods and cooking
  techniques from the Aztecs and other Indian
  nations with those of the Spanish and their
  descendants. 

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 Where did Tex-Mex cuisine originate? 

• In the nineteenth century, San Antonio and the
  Rio Grande Valley saw the birth of Tex-Mex.
  Northern Mexican Norteo cooking customs were
  mixed with foods from Texan rancher culture.
  While some Tex-Mex cultural elements, such as
  mariachis and tequila, originate in Jalisco, the
  food itself has origins in both Mexico and
  Texas. 

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Where did the term Tex-Mex Originate from

• The first use of the word TexMex, without the
  hyphen, referred to the Texas and Mexican
  Railroad, which was chartered in 1875. By making
  transportation simpler, the railroad aided in the
  creation and spread of Tex-Mex food. 
• Despite the efforts of numerous abuelas, chilli
  queens, and chefs on both sides of the border, it
  was an English cookbook author who gave Tex-Mex
  food its name. Diana Kennedys 1972 book The
  Cuisines of Mexico distinguished between Mexican
  and Tex-Mex cuisines. 

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