Internet dating is not like ordering a pizza
Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.
These foods were introduced to Mexico by Spanish settlers.
Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.
Tex Mex, as we Americans know it today, is a twentieth century phenomenon.
No one knows when or where it acquired the name fajita, which means girdle' or'strip' in Spanish and refers to the skirt steak originally used in the preparation...
Only in the last decade has refined, regional Mexican food taken a foot-hold in American cities, reflecting not only the tenets of Tex-Mex cookery by the cuisines of Mexico City, the Yucatan, and other regions with long-standing culinary traditions." ---America Eats Out, John Mariani [William Morrow: New York] 1991 (p.
The combination platter of enchiladas, tacos, and tortillas became the unvarying standards of the Tex-Mex menu, while new dishes like chimichangas (supposedly invented in the the 1950s at El Charro restaurant in Tucson, Arizona) and nachos (supposedly first served at a consession at Dallas's State Fair of Texas in 1964...) were concocted to please the American palate....
One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
If one is out on an all-night binge--a juerga, as it is called--it is the custom to end the evening by eating Churros and hot chocolate at the churreria, or churro store, which opens by dawn." ---The Foods and Wines of Spain, Penelope Casas [New York: Knopf] 1982 (p. Make a depression in the middle of each and fill with chichiarrones. ed.) iii.81 Burritos in the northern part of Mexico and in the southwestern part of the United States are quite different.
Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.
Linguists remind us words are often used for several years before they appear in print. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil.
Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking.
"Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...
Search for internet dating is not like ordering a pizza:
Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.