The Incredible History of Tex-Mex Food

As Mexicans, we are clear that tacos in hard tortillas and shaped like quesadillas are not tacos, but within the Tex-Mex universe, they are a delicacy with a rich history.But when did this type of food emerge? Who made it popular? Its origin is not just a blend of two cultures but a whole journey of flavors.The label Tex-Mex was used until the 1960s to describe the unique food style of the border region, but its origins date back more than a hundred years, when Texas was still part of Mexico! Thus, the term can be traced as an abbreviation of the Texas-Mexican Railway, around the year 1875.However, in the decades following the 60s, different ingredients and cooking styles combined along the border to become what we now call Tex-Mex. The first usage may be due to a 1963 article in The New York Times, however, the term really didn't take off until the publication of the 1972 book The Cuisines of Mexico, by English author and gastronomer Diana Kennedy.Kennedy, a connoisseur of Mexican cuisine and winner of the Mexican Order of the Aztec Eagle, used the term to establish an important distinction between authentic Mexican cuisine and the Americanized version that was popular in Texas. Mexican restaurant owners were offended by the term at first, but in the end, most embraced it.Now, regarding food, Tex-Mex has its roots in Spanish missions, where staples like beans were mixed with European ingredients like rice. The Spanish also brought with them many flavors that are essential to Tex-Mex cuisine, including olive oil, onions, garlic, oregano, and cilantro.Thus, Texans descended from Spaniards were the ones who blended these two cooking styles after Texas became an independent state and later part of the United States, managing to maintain their identity while combining their traditional family recipes with the new flavors that arrived in the area as Americans emigrated to the state.The most famous dishes in Tex-Mex cuisineThe chili con carne is a stew of ground meat and chilies (and sometimes beans) that became a popular dish in San Antonio during the 1880s. It is an essential Tex-Mex dish that found an even larger audience at the 1893 World's Fair in Chicago, thanks to the appearance of the San Antonio chili booth.Meanwhile, burritos were born on the border and are believed to have received their name in Ciudad Juárez during the Mexican Revolution, thanks to a street vendor who served them from the back of his donkey.Some other most famous Tex-Mex foods include nachos, named after a Mexican chef who, of course, was named Ignacio; chimichangas, of which two restaurants in Arizona claim to be the creators, and refried beans, which we know well in Mexico.Currently, Tex-Mex food exists in many parts of the world, with restaurants in France and a huge demand in the United States. So, while Tex-Mex is not completely Mexican, it does have roots and remains a delight at mealtime.Try this branch of Mexican cuisine in the United States with these delicious recipes:Tex Mex LasagnaBuffalo Chicken Burrito with AvocadoNachos with Cheese and Chili con Carne