TEJANO FOOD! The cuisine that would come to be "Tex-Mex" originated with the Tejanos as a hybrid of Spanish and North American indigenous commodities with influences of the Mexican cuisine. Tex-Mex cuisine is characterized by its heavy use of melted cheese, meat (particularly beef), beans, and spices, in addition to corn or flour tortillas. Chili con carne, crispy chalupas, chili con queso, enchiladas, and fajitas are all Tex-Mex inventions. A common feature of Tex-Mex is the combination plate, with several of the above on one large platter. Serving tortilla chips and a hot sauce or salsa as an appetizer is also an original Tex-Mex invention. Cabrito, barbacoa, carne seca, and other products of cattle culture have been common in the ranching cultures of South Texas and Northern Mexico. In the 20th century, Tex-Mex took on Americanized elements such as yellow cheese, as goods from the United States became cheap and readily available. Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin. Daniel D. Arreola states that there is a line of demarcation in the "South Texas Mexican" food region, using a "taco-burrito" and "taco-barbecue" line of demarcation. To the west of this line, Mexican food served in a flour tortilla is often called a burrito, due to the influence of the Mexican state of Chihuahua. To the south and east of this line, the same food may be simply called a taco, showing a Tex-Mex influence. To the north, this food gives way to barbecue sandwiches reflecting the influx of European, Southern Anglo, and African Americans. (taken from Wikipedia)
Posted on: Mon, 12 Aug 2013 01:23:45 +0000
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