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Tex-Mex Traditions in Texas
by Jessica Phillips CulinaryEd Columnist March 12, 2007 The story of Texas' food is one of cultural and culinary assimilation. First a part of Mexico, later an independent republic, and ultimately a part of the US, Texas--and Texas' cuisine--blends Mexican and American traditions and tastes. At a Texas culinary school, you can learn how the state's unique history led to the development of one of America's most popular and best-loved regional cuisines, Tex-Mex. Defining (and Defaming) Tex-MexWhile the term "Tex-Mex" is relatively new, the food has a long history in Texas. The term was coined in 1972 by Diana Kennedy in her book The Cuisines of Mexico, where she discussed the differences between the traditional Mexican cuisine and what Americans thought of as Mexican food--"Tex-Mex.""Tex-Mex" was initially considered a derogatory term, but it simply refers to Americanized Mexican food, instead of the more authentic Mexican dishes. Tex-Mex foods include traditional favorites like chili con carne (invented in Texas in the 1800s), fajitas (invented in Texas in the late 1900s), and combination plates of items like tacos and tostadas. Tex-Mex TodayDespite the negative origins of the term "Tex-Mex," restaurateurs embraced it and continued to create and popularize new, fresh dishes that appealed to American tastes. Today, Tex-Mex cuisine is simply considered a unique type of American regional cuisine--one that embraces elements of both Mexican and Texan traditions--and is a popular comfort food that people all over the world enjoy. Culinary schools across the country teach eager students how to prepare this Mexican-American fusion.Taste Tex-Mex in Texas Culinary SchoolsWhen you enroll in a Texas culinary school, you can investigate the differences between authentic Mexican and Tex-Mex cuisine in your courses and at the many restaurants, taquerias, and other Mexican and Tex-Mex hot spots throughout the state.Sources About the Author Jessica Phillips is a freelance writer and editor. |
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