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Tex-Mex
Tex-Mex cuisine (derived from the words ''Texas'' and ''Mexico'') is a regional American cuisine that originates from the culinary creations of Tejanos, Tejano people. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. It is a subtype of Cuisine of the Southwestern United States, Southwestern cuisine found in the American Southwest. Common dishes Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, but used in only a few central Mexican recipes. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly Chicken as food, chicken, beef, and pork), chili peppers, and spices, in addition to flour tortillas. Sometimes various Tex-Mex dishes are made without the use of a tortilla. A common example of this is the " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tejanos
Tejanos ( , ) are descendants of Texas Creoles and Mestizos who settled in Texas before its admission as an American state. The term is also sometimes applied to Texans of Mexican descent. Etymology The word ''Tejano'', with a ''J'' instead of ''X'', comes from the Spanish interpretation of the original Caddo indigenous word ''Tayshas'', which means "friend" or "ally". Texas Mestizo refers to as person born in the New World that has one parent that is Spanish Texas born and the other parent as Inidan born. Texas Creoles In colonial Texas, the term "Creole" (''criollo'') distinguished Old World Africans and Europeans from their descendants born in the New world, Creoles, who were the citizens of New Spain's Tejas province. Texas Creole culture revolved around ''ranchos'' (Tejano ranches), attended mostly by ''vaqueros'' (cowboys) of African, Spaniard, or Mestizo descent who established a number of settlements in southeastern Texas and western Louisiana (e.g. Los Adaes). Bla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nachos
Nachos are a Tex-Mex dish consisting of tortilla chips or '' totopos'' covered with cheese or chile con queso, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese (usually cheddar or American cheese), and served as an appetizer or snack, while other versions are substantial enough to serve as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio "Nacho" Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. History Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Con Queso
Chile con queso (), sometimes simply called queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips. It can also be added to other dishes such as tacos. Background Chile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine. Chile con queso is probably a derivative of queso flameado from the northern Mexican state of Chihuahua. Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States. Ingredients Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers. Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork. Serving Chile con queso is a warm dish, heated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, German American, Italian American, Greek American, British American, Jewish American, and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burritos
A burrito (, ) or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term ''burrito'' was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a ''taco'' in Mexico City and surrounding areas, and ''codzito'' in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term ''taco'' became the default, and the meaning of terms like ''burrito'' and ''codzito'' were forgotten, leading many people to create new meanings and folk histories. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. In Central and Southern Mexico, burritos are still considered tacos, and are known as ''tacos de harina'' (" wheat flour tacos" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Southwestern United States
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states. Southwestern cuisine is similar to Mexican cuisine but often involves larger cuts of meat, namely pork and beef, and less use of tripe, brain, and other parts not considered as desirable in the United States. As with Mexican cuisine, Southwestern cuisine is also largely known for its use of spices (particularly the ''chile'', or chili pepper). A number of casual dining and fast food restaurants specializing in Southwestern cuisine have become popular in the United States. New Mexican cuisine is the most popular in the states of New Mexico, Colorado, Northern Arizona, Souther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fajita
A fajita (; ), in Tex-Mex cuisine, is strips of any grilled meat, optionally served with strips of peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish. Etymology ''Fajita'' is a Tex-Mex or Tejano diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word ''fajita'' is not known to have appeared in print until 1971, according to the ''Oxford English Dictionary''. (The word is Spanish for "strip", or "belt", from the Latin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southwestern United States
The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural list of regions of the United States, region of the United States that includes Arizona and New Mexico, along with adjacent portions of California, Colorado, Nevada, Oklahoma, Texas, and Utah. The largest cities by List of metropolitan statistical areas, metropolitan area are Phoenix, Arizona, Phoenix, Las Vegas, El Paso, Texas, El Paso, Albuquerque, and Tucson, Arizona, Tucson. Before 1848, in the historical region of Santa Fe de Nuevo México as well as parts of Alta California and Coahuila y Tejas, settlement was almost non-existent outside of New Mexico's pueblos and Santa Fe de Nuevo México#Regions and municipalities, Spanish or Mexican municipalities. Much of the area had been a part of New Spain and Mexico until the United States acquired the area through the Treaty of Guadalupe Hidalgo in 1848 and the smaller Gadsden Purchase in 1854. While the regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enchiladas
An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. Etymology The Royal Spanish Academy defines the word ''enchilada'', as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. ''Enchilada'' is the past participle of the Mexican Spanish ''enchilar'', "to add chili pepper to"; literally, "to season (or decorate) with chili". History Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ignacio Anaya
Ignacio Anaya García (August 15, 1895 – November 9, 1975) was a Mexican maître d'hotel who invented the popular Tex-Mex dish nachos at the Victory Club restaurant a couple miles from the border of Texas in Mexico in 1943. After nachos grew in popularity, Anaya was promoted to chef, and he eventually started his own restaurant in the 1960s. His nickname was ''Nacho'', derived from the Spanish ''Ignacio'', the Spanish version of ''Ignatius''. Life and career Born in San Carlos, Manuel Benavides, Chihuahua, Mexico on August 15 , 1895, he worked at the Victory Club restaurant in Piedras Negras, Coahuila, Mexico, a restaurant close to the US border and popular with Americans from a nearby base during World War II. Anaya created nachos while working there one day in 1943 when a group of US Army wives entered and the chef was nowhere to be found. As recounted by his son: The dish became so popular, the owner of the Victory Club, Roberto de los Santos, put his creation o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. Etymology and pronunciation The term comes via Middle English ''comyn'', from Old English ''cymen'' (which is cognate with Old High German ''kumin'') and Old French cummin, both from the Latin term . This in turn comes from the Ancient Greek (), a Semitic languages, Semitic borrowing related to Hebrew language, Hebrew () and Arabic (). All of these ultimately derive from Akkadian language, Akkadian (). The English word is traditionally pronounced (), like "coming" with an ⟨n⟩ instead of ⟨ng⟩ (/ŋ/)."Cumin." '' A Way with Words'' (Radio broadcast/podcast). 25 October 2014. Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
