Tex-Mex
Tex-Mex
Tex-Mex (/tɛksˈmɛks/, from Texan and Mexican) is a fusion of Mexican and American (specifically, Texan) 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.
Etymology
The term "Tex-Mex" first entered the English language as a nickname for the Texas Mexican Railway, introduced in 1875. In train schedules published in the newspapers of the 19th century the names of railroads were abbreviated. The Missouri Pacific was called the Mo. Pac. and the Texas-Mexican was abbreviated Tex. Mex. In the 1920s, the term began to be used to describe Texans of Mexican ancestry. It is a portmanteau of "Texas" and "Mexican."
Related Terms
- Chili con carne: A popular meat dish in Tex-Mex cuisine.
- Fajita: A Tex-Mex dish that typically consists of grilled meat served on a flour or corn tortilla.
- Taco: A traditional Mexican dish that has been adapted in Tex-Mex cuisine.
- Enchilada: A corn tortilla rolled around a filling and covered with a chili pepper sauce, common in Tex-Mex cuisine.
- Quesadilla: A Mexican dish and type of sandwich, that is a key part of Tex-Mex cuisine.
- Nachos: A Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese, often served as a snack or appetizer.
External links
- Medical encyclopedia article on Tex-Mex
- Wikipedia's article - Tex-Mex
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