| Tex-mex Cuisine |
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Tex-Mex is a highly spiced and vibrant style of Cooking that developed as an evolution of Northern Mexican Cuisine in Texas . The name is derived from the names Texas and Mexico . Diana Kennedy , an influential food authority, first delineated the differences between Mexican Cuisine and Americanized Mexican food in her 1972 book ''The Cuisines of Mexico''. The first known recorded use of "Tex-Mex" in reference to food occurred in the ''Mexico City News'' in 1973 , although the cuisine itself existed long before that (since 1836 when Texas Ceased to be a part of Mexico). Award-winning Texas food writer Robb Walsh updated Kennedy and put her comments regarding Tex-Mex cooking into historical and sociopolitical perspective in ''The Tex-Mex Cookbook: A History in Recipes and Photos'' (New York: Broadway Books, 2004). The ingredients used are common in Mexican cuisine, although ingredients unknown in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of Meat (particularly Beef ), Bean s, and Spice s. Nachos , Crispy Tacos , Crispy Chalupas , Chili Con Queso , Chili Con Carne , Chili Gravy , and Fajita s are all Tex-Mex inventions. Serving Tortilla Chips and a hot Sauce or Salsa as an appetizer is also an original Tex-Mex combination. Tex-Mex, less often, can refer to a hybrid type of restaurant that serves Texas-style cuisine such as ribs and chili alongside Mexican-style cuisine like that mentioned above. SEE ALSO EXTERNAL LINKS
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