Tex-Mex

Tex-Mex cuisine is a delectable fusion of American and Mexican flavors that originated from the culinary traditions of the Tejano people in Texas. Over time, it has spread across the United States and Canada, with Texas and its neighboring regions being the heartland of its popularity.

What distinguishes Tex-Mex is its abundant use of shredded cheese, various meats such as beef, pork, and chicken, beans, peppers, spices, and flour tortillas. Cheese plays a starring role in many Tex-Mex dishes, including beloved classics like Chile con queso. The cuisine also incorporates flavors from various spicy culinary traditions, contributing to its distinctive taste.

The origins of Tex-Mex date back to the integration of Spanish and Mexican cuisines in Texas during the mission era. Over the years, the Tejanos—Texans of Mexican descent—infused their own influences, combining native Mexican and Spanish foods. South Texas, in particular, has served as a significant epicenter for Tex-Mex cuisine, deeply influenced by the ranching culture of South Texas and Northern Mexico. As time progressed, American elements such as cheddar and jack cheeses were integrated into Tex-Mex dishes.

Tex-Mex cuisine enjoys a global following; Tex-Mex restaurants can be found in countries like France, Thailand, Argentina, Oman, Japan, the Netherlands, and even Mexico. Interestingly, the term "Tex-Mex" originally referred to the Texas Mexican Railway in the 19th century. Later, it came to describe Texans of Mexican ancestry. The term "Tex-Mex" gained widespread recognition in the 20th century, thanks to influential figures like Diana Kennedy, who accentuated the differences between authentic Mexican cuisine and its Americanized derivative.