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329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.
They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.
We tracked down the earliest print references for "burritos" cited by food history in American/English reference books. If fried, the burrito becomes a chimichanga." ---Encyclopedia of American Food and Drink, John F. Not just tortillas, but huge regional tortillas, often well over twenty inches in diameter.
Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican. 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.