Tex-Mex Cuisine

Fri, Oct 26th 2007, 00:00

Tex-Mex food is a blend of flavours and cooking styles from Northern Mexico and the Southwest USA ... where Native Americans, cowboys, Texans and Mexicans intermingled.


Native American contributions to Tex-Mex include pecans, pinto beans, nopales (prickly pear cactus), wild onions, mesquite meal (bean pods of the leguminous mesquite dried and ground into flour, adding a sweet, nutty taste to breads), and agarita berries.

Canary Islanders who immigrated to San Antonio from the Canary Islands brought a Moroccan influence to Texas food. They had a taste for profuse amounts of cumin, chillis and cilantro. They also introduced the highly spiced Morrocan meat stew called tangia made by Canary Island women in outdoor cooking pots. This was an early forerunner of Tex-Mex favourite, chili con carne.

Chili con carne (a corruption of the Spanish for chili with meat) is often known simply as chilli. It is a spicy stew containing meat (usually beef), garlic, cumin and chilli peppers. Variations, either geographic or by personal preference may include tomato, onion, beans and brown sugar.

Breakfast Tacos are commonly served at restaurants across the Southwest USA, especially New Mexico and Texas. It is a fried corn or flour tortilla rolled and stuffed with a mixture of seasoned meat, eggs or cheese, and other ingredients. They are served for breakfast, lunch, or dinner, and are an example of Tex-Mex cuisine that has seen Mexican restaurants take the world by storm.

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