The History Of Tex-Mex.

"Of or pertaining to aspects of culture that combine Mexican and Texan or southwestern U.S. features, especially aspects of culture developed in southern Texas based on or influenced by Mexican elements." That is a definition of Tex-Mex and today the term is usually used to describe food. The Mexican restaurants we eat at in America are usually incorrectly named, and they are in fact mostly Mexican-American food, and usually, Tex-Mex.

The term Tex-Mex was first used to describe the railway going between Mexico and Texas in the late 1800s. In 1922 the newspaper which published the railway schedule used the term Tex-Mex as an abbreviation. The term Tex-Mex was then broaden to encompass all Texan born Mexicans. When the term finally spread to describe food too, it was considered slightly taboo. The cooks considered themselves Mexican chefs and were insulted when the term Tex-Mex was first used. After the term was used in a bestselling cookbook, more and more restaurants embraced the term and dubbed themselves Tex-Mex. Diana Kennedy wrote The Cuisines of Mexico around forty years ago and with that book, Tex-Mex was officially granted an important spot in history, as the oldest regional cuisine in America. Tex-Mex is not just a mixture of Texan and Mexican foods but rather a mix of Native American, Spanish, Indigenous Mexican, and the regional settlers. Tex-Mex has evolved over the years, but has remained the staple foods for over a hundred years (The History of Tex-Mex).

Different parts of each culture contribute to the formation of what is now Tex-Mex food. The vaqueros, or the Mexican cowboys, were the first settlers in the area and their culture can still be seen in the food today. There were Chile Queens that ruled the streets and plazas, cooking chili over open fires and in homemade stalls. They fed everyone, from cowboys to tourists, and became famous for it. There were the Mom and Pop restaurants that developed secret family recipes. There were the spicy dishes, guacamoles and salsas that became staples in American culture. There are tons of dishes that are considered Tex-Mex. Each has an interesting story that can be traced back through history. In this way we all can see how important food really is to a culture (Food Timeline).

Some very common Tex-Mex dishes are:

Botonas are appetizers and platters of samples.
Burritos are very well known and have just recently actually become Tex-Mex as they were mostly seen in California and Arizona until then. They are originally from the Mexican state of Sonora and are made by wrapping a tortilla around a filling.
Chalupas means canoes in Spanish. Actual Mexican chalupas are made by dough pressed into a boat shape before cooking. Tex-Mex chapulas have evolved into something different. They are fried tortillas with a meatless bean and cheese topping.
Chilaquiles are tortillas or scraps topped with meat, cheese, and a sauce.
Chimichangas are deep-fried burritos and according to legend, originated in Tucson.
Enchiladas are corn tortillas softened and wrapped around a filling and topped with a hot oil and sauce.
Enchurito is, as its name suggests, is a half burrito and half enchilada.
Fajita literally means little belt. Originally, fajitas were chopped up steak and served on tortillas to act as a template for tacos. Customers misunderstood and the fajita was born which is now the whole spread of grilled meat, condiments, and tortillas.
Frijoles Refritos are cooked beans mashed in hot oil and is the most common preparation in Tex-Mex cooking. The most common type of bean is the pinto bean, which was originally cultivated by the Native Americans.
Gorditas are made with masa and the circular dough is placed into hot oil where it puffs up and beans, meats and cheeses are commonly placed in the center.
Migas are popular for breakfast and are made out of eggs and crushed tortilla chips or fried scraps.
Nachos are tortilla chips topped with cheese, chilies and other toppings.
Panchos are nachos with refried beans.
Quesadillas are tortillas folded over and have cheese, meat and veggies stuffed in between the halves.
Salsa Picante is basically all hot sauces.
Tacos are tortillas wrapped around a filling. There are many different types of tacos.
Tamales are made with masa spread on a corn husk and rolled up and steamed.
Tostades are fried tortillas.

As one can see, there are many different types of foods that are considered Tex-Mex (Tex-Mex Cookbook 15) (Food Timeline). This blog will attempt to explore some of the different types. The history of food in a certain region is important as it helps show how the cultures mixed and integrated and the importance of certain food items in a culture.