Tex-mex cuisine
Tex-Mex Cuisine
Tex-Mex cuisine (pronunciation: /tɛksˈmɛks/), also known as Mexican American cuisine, is a fusion of Mexican and American culinary traditions, originating from the Tejano people in Texas.
Etymology
The term "Tex-Mex" is a portmanteau of the words "Texas" and "Mexican", referring to the state's Mexican-American heritage. The term was first used in print in the 1940s, but the culinary style it represents has a much longer history.
Description
Tex-Mex cuisine is characterized by its heavy use of melted cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Tex-Mex dishes commonly include tacos, nachos, and enchiladas, with a variety of sauces such as chili con carne, queso blanco, and salsa.
Related Terms
- Chili con carne: A spicy stew containing chili peppers, meat, and often tomatoes and beans.
- Enchilada: A corn tortilla rolled around a filling and covered with a chili pepper sauce.
- Nachos: A dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese, often served as a snack or appetizer.
- Queso blanco: A creamy, soft, and unaged white cheese.
- Salsa: A variety of sauces used as condiments for tacos, grilled meat, and many other dishes.
- Taco: A traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling.
See Also
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