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[quote=Anonymous][quote]RW: When you get to Mexico, you start looking for this real Mexican cuisine that everybody is talking about. You find Nescafe coffee for breakfast and Bimbo sweet rolls instead of the egg tacos you're used to. You realize that what we call authentic Mexican food is really a couple of cherry-picked dishes from some great cuisines that are spread all over the country.

Tex-Mex is a Texas version of Mexican food and it's a commercial cuisine for the most part. It mostly exists in restaurants, but it was adapted from Tejano home cooking. The Spanish pulled out of Texas in the late 1700s and left behind Spanish-speaking mission Indians who became known as the Tejanos. They came from Native American stock and they were really not Mexicans; they had never lived in Mexico. They had been acculturated by the Spanish missionaries here in Texas.

Tex-Mex cuisine is descended from their tradition, and also from a lot of Canary Islanders who were brought to San Antonio by the Spanish to try to expand the colonization of Texas. The Canary Islanders brought with them a Berber flavor signature -- Moroccan food. There was a lot of cumin, garlic and chili, and those flavors, which are really dominant in chili con carne, became the flavor signature of Tex-Mex. It's very different from Mexican food. Diana Kennedy is prone to say that Tex-Mex includes way too much cumin. But if you compare it to Arab food, you suddenly understand where that flavor signature comes from.[/quote]
http://www.splendidtable.org/story/if-it-isnt-really-mexican-food-what-is-tex-mex[/quote]

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