TEX-MEX

tex-mex started in a cart

In the mid 19th century, immigrants sold pecan pralines, chili con carne,

tamales, and enchiladas out of pushcarts across texas

tex-mex ≠ mexican food

“We can all thank Diana Kennedy [author of The Cuisines of Mexico, 1972] for inadvertently granting Tex-Mex its rightful place in food history. By convincing us that Tex-Mex wasn’t Mexican food, she forced us to realize that it was something far more interesting: America’s oldest regional cuisine.” Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos