A FOOD TRADITION

Tex-Mex cuisine

Tex-Mex cuisine developed along the Texas-Mexico border and in Texas communities through interaction between Mexican, Tejano, Indigenous, and Anglo-American foodways. It commonly combines maize, flour tortillas, beans, beef, cheese, chiles, tomatoes, and cumin, using techniques such as griddling, frying, braising, stewing, and slow cooking. Well-known examples include chili con carne, fajitas, and cheese enchiladas with rice and beans. Tex-Mex is neither a synonym for Mexican cuisine nor limited to restaurant-style dishes; it represents a historically rooted borderland tradition that has spread widely while retaining especially strong ties to Texas and northern Mexican culinary exchange.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.